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Digital
Library of the European Council for Modelling and Simulation |
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Title: |
Simulation
Improves Operations At A Specialized Takeout Restaurant |
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Authors: |
Sapthagirishwaran
Thennal Sivaramakrishnan,
Shanmugasundaram Chandrasekaran,
Jennifer Dhanapal, Paul Ajaydivyan
Jeya Sekar, Edward J.
Williams |
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Published in:
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(2016).ECMS 2016 Proceedings edited
by: Thorsen Claus, Frank Herrmann, Michael Manitz, Oliver Rose, European Council for Modeling and
Simulation. doi:10.7148/2016 ISBN:
978-0-9932440-2-5 30th
European Conference on Modelling and Simulation, Regensburg Germany, May 31st
– June 3rd, 2016 |
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Citation
format: |
Sapthagirishwaran
Thennal Sivaramakrishnan,
Shanmugasundaram Chandrasekaran,
Jennifer Dhanapal, Paul Ajaydivyan
Jeya Sekar, Edward J.
Williams (2016). Simulation Improves Operations At A Specialized Takeout
Restaurant, ECMS 2016 Proceedings edited by: Thorsten Claus, Frank Herrmann,
Michael Manitz, Oliver Rose
European Council for Modeling and Simulation. doi:10.7148/2016-0059 |
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DOI: |
http://dx.doi.org/10.7148/2016-0059 |
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Abstract: |
For more than half a century now, discrete-event
process simulation has repeatedly proved itself a powerful analytical tool
for improving many types of commercial and industrial processes. This
analytical power is especially highly valued when the operational complexity
and/or stochastic variability of the process exceeds the ability of
closed-form equations to model it. Historically, simulation first proved its
worth, and was most extensively used, in the analysis and improvement of
manufacturing operations. More recently, the use of simulation has expanded
vigorously and broadly to include warehousing operations, the delivery of
health care (hospitals and clinics), transportation services (airlines,
railroads, and bus lines), and the hospitality industry (amusement parks, hotels,
restaurants, and cruise ships). In the successful simulation
application described in this paper, simulation was used to model, analyze,
and improve the staffing levels and operational procedures of a restaurant –
unusually, a restaurant which provides only take-out services, with (by
business choice) no “dine-in” capacity. The simulation analysis showed the
most effective path to correction of insufficient capacity, distressingly
long waiting times, and consequent lost sales and revenue. |
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