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    Breakfast at Paramount

    Uploaded by

    Chandan Bharti
    The annual income statement for 2015 shows total income of $3.1 million with a gross profit of $2.3 million. Expenses totaled $1.2 million, resulting in net ordinary income of $1.1 million. Customer arrival data is provided for different time slots on Saturdays, Sundays and weekdays. Tables show customer balking, reneging and service times for dine-in customers on weekends. Calculations determine key metrics like utilization, queue lengths, waiting times and customer throughput.

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    Breakfast at Paramount

    Uploaded by

    Chandan Bharti
    2K views6 pages
    The annual income statement for 2015 shows total income of $3.1 million with a gross profit of $2.3 million. Expenses totaled $1.2 million, resulting in net ordinary income of $1.1 million. Customer arrival data is provided for different time slots on Saturdays, Sundays and weekdays. Tables show customer balking, reneging and service times for dine-in customers on weekends. Calculations determine key metrics like utilization, queue lengths, waiting times and customer throughput.

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    Case solution for breakfast at paramount

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    The annual income statement for 2015 shows total income of $3.1 million with a gross profit of $2.3 million. Expenses totaled $1.2 million, resulting in net ordinary income of $1.1 million. Customer arrival data is provided for different time slots on Saturdays, Sundays and weekdays. Tables show customer balking, reneging and service times for dine-in customers on weekends. Calculations determine key metrics like utilization, queue lengths, waiting times and customer throughput.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    2K views6 pages

    Breakfast at Paramount

    Uploaded by

    Chandan Bharti
    The annual income statement for 2015 shows total income of $3.1 million with a gross profit of $2.3 million. Expenses totaled $1.2 million, resulting in net ordinary income of $1.1 million. Customer arrival data is provided for different time slots on Saturdays, Sundays and weekdays. Tables show customer balking, reneging and service times for dine-in customers on weekends. Calculations determine key metrics like utilization, queue lengths, waiting times and customer throughput.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 6

    Annual Income Statement (2015)

    Income
    Food sales 2,584,148
    Beverage sales 563,936

    Total Income 3,148,084

    Cost of Goods Sold


    Food costs 709294
    Beverage costs 152060
    Rebates 7624

    Total COGS 853730

    Gross profit 2,294,354

    Expenses
    Payroll 745612
    Employee cost 100681
    Restaurant expenses 91498
    Facility expenses 70493
    Repairs & Maintenance 58781
    General & Administrative 102893

    Total Expenses 1169958

    Net ordinary income 1,124,396


    Customer Arrivals

    Sl no Time Slot Saturday Sunday Weekday


    1 7.00-7.30 0 0 14
    2 7.30-8.00 35 24 14
    3 8.00-8.30 45 46 37
    4 8.30-9.00 35 33 29 Chart Title
    5 9.00-9.30 42 63 49 100
    90
    6 9.30-10.00 42 32 59 80
    7 10.00-10.30 92 60 57 70
    8 10.30-11.00 47 28 27 60
    50
    9 11.00-11.30 61 30 35 40
    10 11.30-12.00 26 38 13 30
    11 12.00-12.30 50 23 31 20
    10
    12 12.30-13.00 46 34 26 0
    13 13.00-13.30 22 26 9 7.00- 7.30- 8.00- 8.30- 9.00- 9.30- 10.00 10.30 11.0
    7.30 8.00 8.30 9.00 9.30 10.00 - - -
    10.30 11.00 11.3
    1 2 3 4 5 6 7 8 9

    Saturday Sunday Weekda


    Chart Title

    30- 9.00- 9.30- 10.00 10.30 11.00 11.30 12.00 12.30 13.00
    00 9.30 10.00 - - - - - - -
    10.30 11.00 11.30 12.00 12.30 13.00 13.30
    4 5 6 7 8 9 10 11 12 13

    Saturday Sunday Weekday


    Customer Balking and Reneging

    Sl no Time Slot Saturday Sunday

    No of
    customers
    Balking Reneging Total Arrival served Balking Reneging
    7.00-7.30 0 0
    7.30-8.00 35 35
    1 8.00-8.30 10 5 15 45 40 7 5
    2 8.30-9.00 4 0 4 35 35 0 1
    3 9.00-9.30 10 2 12 42 40 3 6
    4 9.30-10.00 7 14 21 42 28 5 11
    5 10.00-10.30 11 19 30 92 73 10 10
    6 10.30-11.00 19 8 27 47 39 12 4
    7 11.00-11.30 7 11 18 61 50 4 2
    8 11.30-12.00 0 5 5 26 21 11 10
    9 12.00-12.30 9 12 21 50 38 3 8
    10 12.30-13.00 0 11 11 46 35 31 6
    11 13.00-13.30 7 0 7 22 22 12 2
    Total 84 87 171 543 456 98 65

    No of customers per party 2.6


    carry out order (10% service rate redu
    Arrival rate, λ 14.50 90.50 76.0 76.00 76.00
    Service rate, μ 90.0 90.0 81 90

    Utilization, ϱ 101% 84% 94% 84%

    Lq -182.006 4.6 14.26 4.58


    Wq -120.667 3.6 11.26 3.62

    Ls 6.43
    Ws 4.29 Minutes

    Food serving cycle time 40 seconds per customer


    Drinks 45 seconds per customer
    Payment processing 60 seconds per party
    23.1 seconds per customers (average 2.6 customers per party)
    Total time per customer 108.1 Seconds

    Turnover time for each table 19 minutes


    Total seats available 44
    Effective cyclle time 25.9 seconds
    per customer for dine-in
    Sunday Weekday

    No of No of
    customer customer
    Total Arrival served Balking Reneging Total Arrival served
    0 0 14 14
    24 24 14 14
    12 46 41 0 0 0 37 37
    1 33 32 3 0 3 29 29
    9 63 57 18 3 21 49 46
    16 32 21 4 3 7 59 56
    20 60 50 3 15 18 57 42
    16 28 24 0 0 0 27 27
    6 30 28 5 2 7 35 33
    21 38 28 2 4 6 13 9
    11 23 15 6 9 15 31 22
    37 34 28 9 6 15 26 20
    14 26 24 0 0 0 9 9
    163 437 372 50 42 92 400 358

    order (10% service rate reduced )


    72.83 62.00 66.67 59.67
    90.00 90.00 90.0 90.0

    81% 69% 74% 66%

    3.43 1.53 2.12 1.30


    2.83 1.48 Minutes 1.90 1.31 Minutes

    3.21 2.97
    2.14 Minutes 1.98 Minutes

    No of customers per hr 90
    No of customers per hr 105.8
    (Drinks & payment)
    tomers per party)

    No of customers per hr 139


    10% carry out
    80.00 80.00 25.66667
    81 76.5

    99% 105%

    79.01235 -23.9029
    59.25926 -17.9272

    0.65

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