Modifying Antonio’s Pizza to operate at peak efficiency
The purpose of this report is to discuss areas of interest within Antonio’s Pizza, the potential to improve them, and the ensuing benefits from such improvements. Specifically, I will mainly focus on modifying the existing service procedure to one that is more efficient both physically and economically. I will describe the technique I selected to record analytical data, the calculations I used to perform statistical analysis on this data, and the yielded results. I will then describe what these results meant in terms of your business, and how I was able to decipher them to determine the optimal solution tailored to your business needs.
The system I examined for improvement was the service procedure at Antonio’s. Explicitly, my objective was to find a way to reduce the total time a customer must wait between entering the store and obtaining their meal. After observing your store, I designed a model with simulation software, Simio, to better envisage the ordering process for customers at Antonio’s Pizza, found below in figure 1.For clarification purposes, the scope of this model is the service process at Antonio’s, or the procedure each customer must complete before receiving his or her food. In attempt to assure that there is no misunderstanding on what each position in the model represents, I will describe each step in sequential order and reference the corresponding position in the model (Fig. 1).
After entering the store, the customer follows the path to position 1 (Fig. 1). Here, they join the queue of preceding customers, if applicable, and have the chance to view the menu board and displayed pizzas; both of which are located behind the ordering counter. When vacant, the customer then moves to position 2 (Fig. 1), taking on average 37 seconds. At position 2, the customer places their order with an employee, which takes around 10 seconds, who then removes the...