Tyler Smithson owns Joe on the Run, a small chain of three cof- fee shops, all of which are facing a challenge that is common to most service businesses: They have to deal with highly variable demand, with two or three very busy times each day. If a waiting line develops, we can assume that a constraint exists somewhere in the product or service delivery. Typical workstations behind the counter include the barista station (where specialty drinks are made), the drive-thru station, and the cashier station. Because the goal of the company is to satisfy the most customers pos- sible (and thus increase profits), a constraint at one of these workstations must be addressed quickly.
1. What can be done to improve capacity?
2. What can be done to improve efficiency?
3. What could be done at a store level to improve the performance of the business?

A) To improve capacity the constraint that must be addressed is the preparation and dispatch constraint which is similar to all three shops.to address this a central preparation / dispatch center that serves all three shops the needed products should be created independently, with the primary purpose of mass preparation/dispatch to the coffee shops and not attending to customers which hampers the production of the three shops.

B ) To improve efficiency: packaging should be made ready at the drive thru station so that customer who drive in can quickly pick up the package without having to queue up for long. also consider preparing some orders on the menu that attracts the most customers ahead of time this way the queue would be reduced.

C ) At store level to improve performance proper stock taking should be essential to ensure there is enough products on the menu to serve to the customers

Explanation:

A) To improve capacity the constraint that must be addressed is the preparation and dispatch constraint which is similar to all three shops.to address this a central preparation / dispatch center that serves all three shops the needed products should be created independently, with the primary purpose of mass preparation/dispatch to the coffee shops and not attending to customers which hampers the production of the three shops.

B ) To improve efficiency: packaging should be made ready at the drive thru station so that customer who drive in can quickly pick up the package without having to queue up for long. also consider preparing some orders on the menu that attracts the most customers ahead of time this way the queue would be reduced.

C ) At store level to improve performance proper stock taking should be essential to ensure there is enough products on the menu to serve to the customers