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Possibility Restaurant

In: Business and Management

Submitted By migzy99
Words 328
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Case Study 1 – Possibility Restaurant
Executive Summary Angela and Zooey decided to open the first ever French restaurant in Draperton called “The Posibility”. They could not offer a full menu at the beginning because they had no idea which tastes their clientele would gravitate toward when it came to French cuisine. They decided to settle for two main dishes; fish and beef. Their second dilemma was to figure out the number of meals to prepare each night. This would help them to efficiently plan for the purchase of ingredients and scheduling of labor. The latter problem requires some analysis in order to find out an ideal combination of the number of fish and beef dishes to be prepared which would yield the most profit, taking into account their limited resources and limiting environmental factors.
Solution
As mentioned in the previous paragraph, chef Pierre will only prepare fish and beef dishes which will be complemented by various desserts, salads, soups and vegetables. This will help them tailor their menu to the clientele’s preferences. For the second dilemma, I would suggest computing the expectations and limiting factors provided so as to achieve the best possible combination that will fully utilize available resources and yield the most profit. We know that fish and beef yield profits of $12 and $16 respectively. A maximum of 60 meals can be prepared each day, of which 60% are projected to be fish due to clientele’s healthy lifestyles, and beef sales will be at least 10%. A maximum of 1,200 minutes are available for labor, keeping in mind that it takes 15 minutes to prepare a fish dish and 30 minutes to prepare beef.
Given the above information, I used MS Excel Solver to find the best solution which is preparing 40 fish and 20 beef dishes, resulting in an $800 profit. (See Appendix 1) Also, all the labor hours were fully utilized without any left

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