Running Head: Mario’s Pizzeria Process Alternatives
Mario’s Pizzeria Process Alternatives
Holly Wiggins
University of Phoenix
Mario’s Pizzeria Process Alternatives
Mario, the owner of Mario’s Pizzeria is experiencing an increasing amount of customers expressing dissatisfaction with long wait times, so much that some leave prior to being served. Mario’s goals are to decrease wait times while maximizing profits. This paper will discuss the process as it was when first handed over to me, changes I made, and how the learning curve concepts can be used to test the alternatives against the process.
When handed the company customers at Mario’s Pizzeria were experiencing wait times between 11 to 12 minutes. This exceeded the tolerance limits of seven to nine minutes. A table representing the process performance data for the company as I received it is as follows:
|SERVICE FACILITY |UTILIZATION % |MEAN (MIN) |STD. DEV. (MIN) |COSTS / DAY($) |QUANTITY |
|TABLES FOR 4 |99.56 | - | - |28 |14 |
|TABLES FOR 2 |0 | - | - |0 |0 |
|WAIT STAFF |75.28 | - | - |200 |4 |
|KITCHEN STAFF |56.39 | - | - |160 |2 |
|MANUAL OVENS |75.28 | - | - |80 | - |
| | | | | | |
|CUSTOMERS |TOTAL |BALKED |LOST SALES ($) |MISC./ DAY ($) |630 |
|GROUP OF 2 |73 | -...