A Queuing Theory Approach to Optimizing Service Efficiency in Restaurants

Abstract

In the restaurant business, effective queue management is essential for increasing client happiness and boosting profits. This study describes a queuing model created for a restaurant to enhance the system and reduce client wait times. The model simulates and analyses the queuing dynamics in the restaurant environment by taking into account a variety of variables, including arrival rates, service times, and customer behaviour. This paper makes an effort to show that, when considered in a real-world setting, queuing theory conforms to the model. We obtained the information from Venus, a dining establishment in Bhubaneswar, Odisha. By the application of Little's law and the M/M/1 queuing model, we have produced significant metrics such as arrival rate, service rate, utilization rate, waiting time in the queue, and the rate of prospective clients departing.