A Comparison between Different Delivery Systems of Quick Service Food Facilities

Abstract

Delivery systems are as varied as the products being offered within quick service facilities. No longer are quick service facilities being configured solely as free-standing units; they are being incorporated into airports, shopping malls, and other challenging locations. This study examined four different delivery systems in a variety of locations. These four systems were located in a free standing building, airport, or mall locations. Each of the delivery systems was examined to determine the amount of customer volume, number of service employees, efficiency ratio, utilization of the customer flow, and strengths and weaknesses of each delivery system. In the era of rising labor costs, selecting the proper system for a restaurant facility is essential in meeting the customer's service expectations while minimizing a facility's labor costs.

Keywords

customer flow utilization labor cost layout design quick service delivery system

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