Tyler Smithson owns Joe on the Run, a small chain of three coffee shops, all of which are facing a challenge that is common to most service businesses: They must deal with highly variable demand, with two or three very busy times each day. If a waiting line develops, we can assume that a constraint exists somewhere in the product or service delivery. Typical workstations behind the counter include the barista station (where specialty drinks are made), the drive-thru station, and the cashier station. Because the goal of the company is to satisfy the most customers possible (and thus increase profits), a constraint at one of these workstations must be addressed quickly.

(Make sure you type the questions before answering.)

1. What can be done to improve capacity?

2. What can be done to improve efficiency?

3. What could be done at a store level to improve the performance of the business?

Answer rating: 100% (QA)

1 What can be done to improve capacity Evaluate the layout of workstations to identify bottlenecks and redistribute tasks if necessary For instance if ... View the full answer