Case analysis and Operations 1. Develop a service flow chart for Kazu and identify the bottleneck resource. In addition to reading the narrative in the case, you need to use the information and data in Exhibit 5 to answer this question. No need for using all the data, but use enough to estimate averages for time taken by servers, chefs, check-out clerks et al. 2. Propose service metrics for measuring the efficiency and performance of the restaurant. List both the merits and the areas that you think deserve further scrutiny 3. Do the missed customers pose a major concern to Kazu? To what extent can the restaurant retain these customers and how would they do that? What mechanisms could they use? Extra Credit: Discuss the issue with quantitative reasoning. RESTAURANT KAZU: MANAGING RESTAURANT CONGESTION the Association des Restaurateurs du Quebec, Montrealers had an average of 26the Association des Restaurateurs du Quebec, Montrealers had an average of 26.81 restaurants per 10,000 population in 2014. IThe restaurant could add business on Wednesday and Saturday by training additional chefs or procurement employees. I menu couEXHIBIT 3: RESTAURANT KAZU FLOOR LAYOUT & INTERIOR SEATING IMAGES Ste Catherine St. W. Waiting Line Foyer TE T4 T5 Cashier SoEXHIBIT 5: CUSTOMER ARRIVAL AND DEPARTURE DATA-DINNER, SATURDAY JUNE 2, 2018 Index Group Size Menu Table Payment Departure 2EXHIBIT 5 (CONTINUED) Index Arrival Menu 45 46 47 Group Size 2 5 3 6:49 6:54 6:54 8:54 Table 7:07 7:09 7:20 Table Number B1-2 Show transcribed image text