Your question is Restaurant Seating and Kitchen Flow Optimization. Take a moment with it on the right.
Talk me through your thinking if you like. When you're confident, submit your answer and I'll grade it like a real screen (7/10 or better passes).
Suppose you have a restaurant with a crunch of seating space and one crowded kitchen door causing delays. Would you create room for one more small window to expand the kitchen and make service quicker? What will be the impact on the small seating space? How to optimise the scenario?
Asked in the Case study round stage.
Data available: seating layout, table capacity, order timestamps, kitchen-door utilization, preparation times, wait times, cancellations, and revenue by order and table.