Fast food restaurants have spread across the globe, and emerging markets are one of the fastest growing areas in the industry.

Multiple Challenges Facing the Quick Service Restaurant Industry

  • Rising food costs
  • Economic recession
  • Changing perceptions around health
  • Drive-thru queues and operations
  • Increased mobile and carryout orders

Quick Service Restuarant Process Simulation Software

Staffing Optimization
Layout Analysis
Quantity and Utilization of Equipment
Customer Satisfaction
Target Order-to-Delivery Times
Evaluate Operating Costs
Test New Equipment or Business Processes
Balancing Cooking Ahead and Minimizing Food Waste

Quick Service Restaurant Dynamic Modeling and Simulation

The model executes dynamic behavior that is defined for each of these components, including process delays, congestion, reliability, schedules and more.

Customers arrive at the restaurant either walking through the front door or in a car through a drive-through lane to place an order. Employees in various parts of the restaurant are assigned to job roles and perform various tasks in those areas.

Simulation, when used for planning or assessment, can help with:

  • Predicting behavior of your people, process and systems,
  • Improving the efficiency of your operations,
  • Validating the business plan for your new product rollout
  • Winning credibility for your proposal by visually communicating to a wide range of stakeholders

The model integrates various components of a fast food restaurant, such as cooking, food preparation, front counter, drive through, dining area and ancillary functions like cleaning, closing and maintenance.

The modelling environment is a to-scale representation of the building housing the restaurant and the individual areas and rooms inside

Quick Service Restaurant Simulation

Simulation Answers Quick Service Restaurant Planning Questions

External Operations

  • What is the impact of a drive-thru and its layout?
  • What is the best way to manage mobile order pickup versus standard drive thru?
  • Where should customers wait if orders get behind?
  • Where is the actual bottlenecks?

Internal Operations

  • What is the best deployment of these staff members across the restaurant and how should the deployment change throughout the day?
  • What is the quantity and utilization of cooking equipment needed to support varying operating levels?
  • What are the expected throughput, customer order-to-delivery times, and time spent waiting for food?

Traffic Flow

  • Will adjusting entry and exit locations increase customer throughput?
  • Does the parking lot handle the expected volume?
  • Will simulating existing traffic data help make better operational decisions?

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