# Operations Management

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You are managing a breakfast and lunch only restaurant that sells all-inclusive plated meals (i.e. all lunches include any protein or hot foods as well as salads and sides on a single plate). You’ve decided to try and apply “drum-buffer-rope”. You notice that there are two lanes that operate in parallel that converge at the “expo” window: some of the food is prepared from the “hot side” which includes the side items like vegetables, potatoes and grains as well as the grill and fryer for items like burgers, onion rings, etc. In addition, some of the food is prepared from the “cold side” which includes garnishes, fruit cups, salads or other chilled items. Time from the start of production to the expo window is 24 minutes.

Orders (in first-come, first-serve order) were for Table 6 [2 burger plates] is due at the expo window at 11:35, Table 9 [1 brunch special, 1 grilled chicken special, 1 caesar salad] is due at the window at 11:40, Table 5 [3 chicken finger kids plates, 1 chef’s salad] is due at the window at 11:46, Table 15 [2 grilled veggie salads, 1 steak salad is due at the window by 11:50, and Table 4 [2 brunch specials, 2 caesar salads] is due by 11:59.
a. How big is the buffer?
b. It’s 11:45 – and you notice that Table 9’s Caesar salad is not yet at the expo window, Table 15’s grilled steak salad’s not done and that Table 4’s brunch specials haven’t been started. What, if anything do you do? Explain/justify your actions.

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