Minimize the waiting time of Costumer and Gain more Profit in Restaurant Using Queuing Model

Today no body interested to wait for food in restaurant. Some restaurants initially provide more waiting chairs for customers However, waiting chairs alone would not solve a problem, and the service time may need to be improved. This shows a need of a numerical model for the restaurant management to understand the situation better. This paper aims that, using queuing theory satisfies the model when tested with a real-case scenario. We obtained the data from a restaurant in Ahmedabad. We then derive the arrival rate, service rate, utilization rate, waiting time in queue and the probability of potential customers to balk based on the data using Little’s Theorem and M/M/1 queuing model. The arrival rate at Born Vivant during its busiest period of the day is 2 customers per minute (cpm) while the service rate is 2.05cpm. The average number of customers in the restaurant is 90 and the utilization period is 0.976. We conclude the paper by discussing the benefits of performing queuing analysis to a busy restaurant. Keywords—Queue; Little’s Theorem; Restaurant; Waiting