Question 4
The owner of Line Restaurant implemented an expanded menu earlylast year. The menu was a success, drawing many more customers, whoseemed to like the increased variety of menu choices over that ofthe previous menu. But good news soon became bad news as longwaiting lines began to deter customers, layout does not meet thenew demand requirements, and business dropped off. Because of spaceand other limitations, there didn’t seem to be any viable optionsto consider.
Q5.1) Describe what approach might this restaurant use to solvethis issue and why that could be expected to reduce waitingtimes.
Q5.2) What costs would be involved in transitioning to such asystem?
