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Open with Google Docs CASE 3.1 OPERATIONS - THE ORIENTAL EXPRESS On May. 02 2016, James Chan, the owner of the Oriental Express restaurant in Windsor Ontario, was considering major design changes for his new restaurant (his second location) in Sarnia Ontario. Even though the Windsor location has been very successful, Mr. Chan was considering changing the preliminary design of the Sarnia location to increase capacity and to serve his customers quicker and more efficiently. Because James planned to open his new Sarnia location in two months, on July 1, he needed to finalize his operational design changes without delay. TRENDS IN THE RESTRAUNT BUSINESS The restraunt business in South-western, Ontario, was extremely competitive. Customers were now looking for entertainment and, interesting and unique dining experiences rather than just receiving good food. Restraunts who stuck with traditional themes were beginning to struggle to meet their customers increasing demands for change. Restrainteurs were now searching for new unique concepts to satisfy those customers in search for something original. Industry trends indicated that diners wanted top quality ingredients, healthy food offerings and a variety of choices. Diners wanted value for their money and were unwilling to pay inflated prices for their meals. THE ORIENTAL EXPRESS CONCEPT The Oriental Express concept was based on four features, an entertaining an interactive atmosphere, fresh and healthy food ingredients, unlimited food quantities, and customer involvement in the food preparation process. Diners at the Oriental Express were involved directly in their food preparation using three stations in the food preparation area; the food bar, the sauce and oil and the spice bar and the cooking station. Immediately after entering the establishment, diners were seated. A member of the serving staff then explained the concept to first ti ce they were ready to eat, the diners proceeded to the food table and placed them in bow Page + and vegetables from the food