Café D. Pownd

1. Café D. Pownd Bryan Batchelor Sean O’Connor Jennifer Overby West Overman Daniel Pierce

2. Background

3. Background-Trigger Event

4. Background-Trigger Event Our new facility is not meeting our customers expectations which is causing the food services to look bad to the college administration

5. Background - Situation

6. Background - Situation • A newly established on-campus cafeteria

7. Background - Situation • A newly established on-campus cafeteria • Services about 550 residents

8. Background - Situation • A newly established on-campus cafeteria • Services about 550 residents • 450 Cambridge Hall residents

9. Background - Situation • A newly established on-campus cafeteria • Services about 550 residents • 450 Cambridge Hall residents • 100 Nottingham Hall residents

10. Background - Situation • A newly established on-campus cafeteria • Services about 550 residents • 450 Cambridge Hall residents • 100 Nottingham Hall residents • Open from 7 am to 7 pm, Monday-Friday

11. Background - Situation • A newly established on-campus cafeteria • Services about 550 residents • 450 Cambridge Hall residents • 100 Nottingham Hall residents • Open from 7 am to 7 pm, Monday-Friday • Closed weekends and holidays

12. Background – Situation Cont.

13. Background – Situation Cont. • Serves breakfast, lunch, and dinner

14. Background – Situation Cont. • Serves breakfast, lunch, and dinner • Purchases made with student cards

15. Background – Situation Cont. • Serves breakfast, lunch, and dinner • Purchases made with student cards • Peak period 5:00 pm – 6:30 pm

16. Background – Situation Cont. • Serves breakfast, lunch, and dinner • Purchases made with student cards • Peak period 5:00 pm – 6:30 pm • Congestion as a result of current cafeteria layout

17. Background – Situation Cont. • Serves breakfast, lunch, and dinner • Purchases made with student cards • Peak period 5:00 pm – 6:30 pm • Congestion as a result of current cafeteria layout • Student complaints of long wait lines

18. Background – Situation Cont. • Serves breakfast, lunch, and dinner • Purchases made with student cards • Peak period 5:00 pm – 6:30 pm • Congestion as a result of current cafeteria layout • Student complaints of long wait lines • Students have other alternatives

19. Background – Data (General)

20. Background – Data (General) • Current cafeteria layout

21. Background – Data (General) • Current cafeteria layout • 25% of customers opt for snacks or self service

22. Background – Data (General) • Current cafeteria layout • 25% of customers opt for snacks or self service • 2:1 ratio for pre-cooked to interactive meals

23. Background – Data (General) • Current cafeteria layout • 25% of customers opt for snacks or self service • 2:1 ratio for pre-cooked to interactive meals • Inter-Arrival Times

24. Background – Data (Pre-Cooked)

25. Background – Data (Pre-Cooked) • 20-30 seconds used to give information about meals

26. Background – Data (Pre-Cooked) • 20-30 seconds used to give information about meals • As many as 20 people in line interferes with drink area

27. Background – Data (Pre-Cooked) • 20-30 seconds used to give information about meals • As many as 20 people in line interferes with drink area • Students thought 5 minutes was an acceptable wait time

28. Background – Data (Interactive Cooking)

29. Background – Data (Interactive Cooking) • As many as 10 people in line interferes with drink area

30. Background – Data (Interactive Cooking) • As many as 10 people in line interferes with drink area • Students thought 10 minutes was an acceptable wait time

31. Background – Data (Cashier)

32. Background – Data (Cashier) • Cashiers spent up to 30 seconds looking up prices

33. Background – Data (Cashier) • Cashiers spent up to 30 seconds looking up prices • As many as 5 people in line interferes with salad bar

34. Background – Data (Cashier) • Cashiers spent up to 30 seconds looking up prices • As many as 5 people in line interferes with salad bar • Students thought 1 minute is an acceptable wait time

35. Background – Criteria

36. Background – Criteria • Reducing service times while minimizing costs of changes

37. Background – Criteria • Reducing service times while minimizing costs of changes • Maintain effective promotion with college administration

38. Background - Alternatives

39. Background - Alternatives • Increase the average inter-arrival time

40. Background - Alternatives • Increase the average inter-arrival time • Decrease the average pre-cooked service time

41. Background - Alternatives • Increase the average inter-arrival time • Decrease the average pre-cooked service time • Decrease minimum interactive service time

42. Background - Alternatives • Increase the average inter-arrival time • Decrease the average pre-cooked service time • Decrease minimum interactive service time • Decrease the cashier service time

43. Background – Question

44. Background – Question Proposing a combination of changes to our current operations to reduce servicetimes while minimizing costs

45. Analysis

46. Analysis-Why Simulation

47. Analysis-Why Simulation • Expense of implementation

48. Analysis-Why Simulation • Expense of implementation • Variation

49. Analysis-Why Simulation • Expense of implementation • Variation • Simplified copy of real world events

50. Analysis-Why Simulation • Expense of implementation • Variation • Simplified copy of real world events • Custom fit to our business problem