OBJECTIVE

To establish the restaurant

Research Questions?
What theory has been used 7Ps

THEORY
Queue theory
Queuing theory is the study of waiting lines. Some of the analysis that can be derived using queuing theory include the expected waiting time in the queue, the average time in the system, the expected queue length, the expected number of customers served at one time, the probability of balking customers, as well as the probability of the system to be in certain states, such as empty or full.

Littles Theorem
This gives the relationship between the ( ) is the average customer arrival rate and (T) is the average service time for a customer which is equal to the number of customer in the restaurant.

Investigation Questions?
What is the arrival time distribution How the service the time distribution How many number of servers What are the queuing discipline What are several possibilities in terms of the sequence of customers to be served

Investigation Questions?
Which is the best technique FIFO(fast in first out),LCFS(last come first serve),SIRO(service in random order). What fraction of the time is each server idle What is the expected time that a customer spends in the queue What is the expected time customer spending time What is probability of the number of customers present in the queue and waiting time

PLACE
Which area can we target Is there any one willing to sell the restaurant Whether we are going to buy existing restaurant or going to start new one How much place should we allocate for dinning, kitchen, store room. How much area should we needed How much space should be given for parking Are we provide space for bar, party hall, waiting hall. Do we have any place for childrens playing Whether the rooms are provided for employees

PROMOTION
Public relation What is the medium of promotion bounce back Whether we are accepting Sodexho Are we conducting food festival Weekdays offers Special gifts for birthday, anniversary Tie-ups with MNCs companies Menu bingo Estimation cost for promotion

PRODUCT
What type of restaurant do we choose How to maintain the quality of the food How Should we purchase vegetables Whether we provide halal non-veg On Which basis Food ingredients should be purchase Are we providing hygienic food In which area we are more specialized

PRICE
How to fix the price At what price we take our profit Are we purchase the goods for credits or debits whether the cost fixed for the food item is reasonable or not Do we compare our price list with competitor Do we provide any discount for bulk orders

PEOPLE
How to impression the customers How to create reputation How effective are we in training our employees What are the recruitment process we undertake for selecting chef, and other employees

PHYSICAL EVIDENCE
How do we facilitated our restaurant Whether the restaurant assumption meets the customers expectation

PROCESS
How far we are benefited How to improve the service How do we understand the customers need and fulfill Should we inform the customer about waiting time How efficient the should the service be

QUERIES

THANK YOU