Case Study for Restaurant Queuing Model

Case Study for Shuruchi Restaurant Queuing Model

“…If there are 10 customers in the queue waiting for service, the probability of buffer flow is 6.23%. The probability of buffer overflow is the probability that customers will run away, because may be they are impatient to wait in the queue [1]. We expect our research can help doing the betterment of the restaurant.…”

“… In case the customers waiting time is lower or in other words we waited for less than 15 minutes the number of customers that are able to be served per minute will increase. When the service rate is higher the utilization will be lower, which makes the probability of the customers going away decreases [1].…”

“…Taste, cleanliness, the restaurant layout and settings are some of the most important factors. These factors, when managed carefully, will be able to attract plenty of customers [1]. Waiting for service in a restaurant is a part of our daily routine, especially during lunch and dinner time.…”

Application of queuing theory to a fast food outfit: a study of blue meadows restaurant

“…Queuing theory according to Dharmawirya and Adi (2011) was particularly suitable to be applied in a fast food or restaurant settings, since it has an associated queue or waiting line where customers who cannot be served immediately have to queue for service. Blue Meadows is a fast food restaurant selling fast food cuisines with a minimal table service for its customers.…”

“…Besides attributes such as location, ambience and quality of food (AUTY, 1992), other important factors to be considered is when a restaurant has succeeded in attracting customers is the price and the customers queuing time (DHARMAWIRYA; ADI, 2011;LI;LEE, 1994). : 10.14807/ijmp.v8i2.576 …”