Operations Research, Systems Engineering and Industrial Engineering Commons^™

Restaurant Design: An Industrial Engineering Perspective, Joseph Travis Spanu

Industrial and Manufacturing Engineering

The objective of this paper is to design a health food restaurant using current industrial engineering tools and practices. This includes creating a menu, determining the average gross profit per customer, determining the location, designing a 3-d layout, simulating service, and analyzing local food supply chains. Using a simplified menu and pricing quotes from a food distributor, the average gross profit per customer is estimated to be $3.50. Location is determined by comparing the predicted number of customers and the cost to rent at two different areas. A downtown location is determined to gross approximately $5,200 per month over a …