The owner of Eat Now Restaurant implemented an expanded menu early last year. The menu was a success, drawing many more customers who seemed to like the increased variety of menu choices over that of the previous menu. But good news soon became bad news as long waiting lines began to deter customers, and business dropped off. Because of space and other limitations, there didn't seem to be any viable options to consider. Then, a customer mentioned a technique called mass customization that was being used in the company he worked for. He said it really streamlined processing, and maybe it could work for the restaurant. Describe how that approach might work at the restaurant and why that could be expected to reduce waiting times. What costs would be involved in transitioning to such a system? What other approaches could be used to reduce waiting times?
The owner of Eat Now Restaurant implemented an expanded menu early last year. The menu was a success, drawing many more customers who seemed to like the increased variety of menu choices over that of the previous menu. But good news soon became bad news as long waiting lines began to deter customers, and business dropped off. Because of space and other limitations, there didn't seem to be any viable options to consider. Then, a customer mentioned a technique called mass customization that was being used in the company he worked for. He said it really streamlined processing, and maybe it could work for the restaurant. Describe how that approach might work at the restaurant and why that could be expected to reduce waiting times. What costs would be involved in transitioning to such a system? What other approaches could be used to reduce waiting times?
Chapter1: An Overview Of Strategic Marketing
Section1.2: Dollar Shave Club: The Company For Men
Problem 2C
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Transcribed Image Text:Case Study
The owner of Eat Now Restaurant implemented an expanded menu early last year.
The menu was a success, drawing many more customers who seemed to like the
increased variety of menu choices over that of the previous menu. But good news
soon became bad news as long waiting lines began to deter customers, and business
dropped off. Because of space and other limitations, there didn't seem to be any
viable options to consider. Then, a customer mentioned a technique called mass
customization that was being used in the company he worked for. He said it really
streamlined processing, and maybe it could work for the restaurant.
Describe how that approach might work at the restaurant and why that could be
expected to reduce waiting times. What costs would be involved in transitioning to
such a system? What other approaches could be used to reduce waiting times?
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