Bob Evans was evaluating the design of a new compressed restaurant layout concept.

Reason for Project:

• Bob Evans wanted to evaluate the design of the new concept using their base simulation model already developed.

Project Deliverables:

• Completion of an analysis of the new layout concept to understand opportunities for improvement in the kitchen system design.
• Recommendations for improving the kitchen systems based upon the initial analyses.

Project Results/Benefits:

• Validated Planned Design: Validated the expected performance associated with the compressed layout design.
• Capacity Improvement: Identified simple modifications to the kitchen that would increase the peak-period capacity by 20% (no additional staff).
• Capacity Improvement: Quantified the expected benefits of changes in the order controls system, simple equipment and staffing for an overall capacity increase potential of 41%.