Cafe d. Pownd Case Study Solution

ANALYSIS

The Cafe D. Pound wanted to reduce the waiting time in order to facilitate the more people during the rush period. Maj knew that some improvement in the current layout had a great impact to reduce the waiting time. However, Maj observed that around 25 per cent of people were entering in the cafeteria, was not opting for conventional hot meal rather than opted for self-service snacks and junk food. He estimated that the per-cooked line attracted more people than the interactive line by a ratio of 2:1.

Following are the proposed improvement in the current layout of the cafeteria. However, in that case,they can reduce the waiting time and provide the service more efficiently.

When people entered in the cafeteria, there is three separate line along with the each other. In L 1, there is a counter of per-cooked where resident of Cambridge Hall served more efficiently and the time required is less than 2 minutes. However, the customer would get drinks next to the per-cooked. In that case, there is no confusion in the line and people would not enough time to get efforts and drink even during the rush period. In the previous layout, in order to get a drink, they had face roved crowded through a line of people. Usually, this confusion caused distress and was somewhat annoying both the person was trying to get a drink and get out of the way. In such case, they had suffered more to receive their food from the per-cooked line. Moreover, the 20 to 30 second of the service time was due to customers asking for the information about the meals that they were offerings. However, in that case, the queue was build up long enough.The following proposed current layout requires less time and operate the operation in more efficient manner.

On the other hand, in L 2 interactive cooking, the resident of Cambridge Hall served less than a minute. However, the proposed improvement in the current layout gives a great impact to operating smoothly in the service. People would not annoy to get drinks, without too many hassles. Furthermore, the required time in the interactive cooking would be reduced, and people would serve in less time. In the previous layout, the line of per-cooked and interactive cooking was right next to each other, so in that case, the drink machine area also affected the line of interactive cooking. The maximum length before it interfered the interactive line was not more than ten people, while it was closer to the drink machine. The people were affected if the interactive cooking line exceeds ten people in this line. On the other hand, the following proposed current layout placed the drink area between the per-cooked and interactive cooking. So that the line of interactive cooking would not be affected and people in this line would not face any difficulty in receiving the service.

Moreover, in the previous layout, in L 3 the payment line would take less time as compared to the both line. In such case, the customer would take average less waiting time other of two lines. In the previous layout, the lines were too long if the drink machine problem happened. In such case, a barrier formed in the salad bar if the length was longer than five people.Moreover, in the cash register,some items were not recorded in the database, so the waiting time in the payment required more time. However, the propose current layout people required less time in L 3 and moved line faster than the other two lines.The current layout reduced time more than 3% in the service. However, during the peak period, the length of the time would also reduce, and there is less annoying to get out of the way. Moreover, the drink area would easily serve the customer, and there is no confusion among the customer to get the drink.

RECOMMENDATION

In the recommendation, Maj should have to structure the current layout in the proper arrangement. During the rush period, the average time was around ten minutes in per-cooked. However, the following proposed changes in the current layout would reduce the waiting time, and they operate in an efficient manner. He should assure that the cash register would be working properly especially in the peak time.

Although, he served approximately two-third of the residents during the peak period. He should have to structure the layout accordingly so that the cafe would face no difficulty in operating during a rush period. Furthermore, the per-cooked would take less time as compare to interactive cooking. In such case, the length of the time in per-cooked would reduce than the interactive cooking. He should also provide menu instead of the person providing the information about its offering.

However, in that case, the time required for providing the information would reduce, and it could support to faster the service. The per-cooked and interactive cooking would place in between drink area so that the two line would not interfere………………

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