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Authors:
Published by:
Ivey Publishing (2019)
Version:
2019-06-18
Revision date:
23-Jul-2019
Length:
9 pages
Data source:
Field research

Abstract

In 2018, Restaurant Kazu was operating at near full capacity with long waiting lines. Located in a mixed, high-density neighbourhood in the west end of downtown Montreal, Quebec, the full-service restaurant had been popular with patrons since its opening eight years earlier. However, the owner and chef wondered if he should address the issue of long waiting lines, which could discourage potential customers. If so, what measures could he take to improve the situation, and how cost effective would the measures be? With the start of the peak seaso1n only two weeks away, the owner had to make some quick decisions.

Topics

Business process; Service operations; Operations management; Entrepreneurship
Locations:
Size:
Small
Other setting(s):
2018

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