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Start
Ups
Case
6. Service & Equipment Layout
Client
Issues
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Customer flow interfered with service
lines
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Customer service times very slow
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Equipment package too big, too
expensive, not fit to work load
Approach
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Conducted time and motion studies of
limited service food courts
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Created customer flow chart of
foodservice experience
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Model customer demand in sales dollars
and menu items
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Create 5 limited service concepts to
meet consumer demand levels
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Design food court customer flow and
service systems
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Design a 5-concept limited service
food court layout
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Design the production work flow
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Design the Service and Production
Equipment Layout
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Specify equipment models
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Create all proforma and budgets for
equipment, labor and management.
Results
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Food court build-out costs were
reduced by $250,00 per unit
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Food court design improved sales per
square foot by 17%
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Customers thrilled with new design
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New design rolled-out into 12-15 units
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National trade press lauded the food
court design as best-in-class
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Service & Equipment Layout QSR Food Court
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