The presentation outlines the engineering status of a restaurant prototype for Rita's on the River, focusing on opportunities to optimize layout, improve speed of service, and enhance the guest experience. Key recommendations include optimizing workstations, increasing table turn rates, and evaluating equipment utilization to recover waste. The document also details projected sales targets, customer counts, and design considerations for achieving operational efficiency.

1. Restaurant Prototype Engineering Status Presentation for Rita’s on the River Prepared by LANDMARK/res (602) 741-9089 or (602) 443-0344 www.landmarkphx.com

2. AGENDA Introductions & Meeting Objective Areas of Opportunities & Expected Impact Design Capacity Initiatives Major Initiatives & Recommendations Supporting Initiatives Project Status & Next Steps

3. Design Basis Methodology Annual Sales Target Peak Week Guest Count Peak Day Guest Count Peak Hour Guest Count

4. MAJOR INITIATIVES Optimize Layout, Work Stations & Processes Improve Speed of Service Optimize Capacities & Platforms Improve Guest Experience (Wait Time)

5. MAJOR INITIATIVES Optimize Layout, Work Stations & Processes Improve Speed of Service Optimize Capacities & Platforms Improve Guest Experience

6. OPTIMIZE LAYOUT An Optimized Layout Would Improve Labor Productivity And Reduce Capital Costs...

7. Labor Utilization

8. OPTIMIZE LAYOUT Hold Walking To Under 10%

9. Labor Utilization

10. OPTIMIZE LAYOUT Labor and Equipment activity summary: Active 65% Idle 23% Walk 12% Equipment utilization of 27% (Very low utilization) Potentially there is over 25% waste that could be recovered through better equipment selection and layout.

11. Labor Utilization

12. Equipment Utilization

13. Server Utilization

14. Server Utilization

15. Data Analysis Samples normally distributed and can be relied upon.

16. Making Sense of Data 50% of tables turned over between 28.7-47.27 minutes, with median of 40.12 minutes. Bottom 25% of tables turned over between 21.66-28.77 minutes. Top 25% of tables turned over between 47.27-72.92 minutes. Avg. Table T/O: 51 min. Median 42.12 50% of activities

17. Table Utilization 2 Top with one customers 3% of time occupied. 2 Top with 2 customers 47% of time occupied. 2 Top tables 50% under-utilized. Median 42.12 50% of activities

18. Table Utilization 4 Top with 1 to 2 customers 3% of time occupied. 4 Top with 3 or more customers 33% of time occupied. 4 Top tables 64% under-utilized. Median 42.12 50% of activities

19. Table Utilization 4 Top with 1 to 2 customers 3% of time occupied. 4 Top with 3 or more customers 33% of time occupied. 4 Top tables 64% under-utilized. Median 42.12 50% of activities

20. Table Utilization Constraint Identification 5 Top and 8 Top are the capacity constraint tables. Median 42.12 50% of activities

21. Table Utilization Constraint Resolution Modular design to utilize 2 Top in combination with 5 Top to open up capacity when needed. Median 42.12 50% of activities

22. Table Utilization Constraint Resolution Modular design to utilize 4 Top in combination with 8 Top to open up capacity when needed. Median 42.12 50% of activities

23. Customer Arrivals Peeks at 11:30 and Dinner 5:30-8:30 Median 42.12 50% of activities

24. Daily and Annual Sales Source: May 27, 2005 sales report Number of Customers $13.33 Ticket/Customer $18 Ticket/Customer $22 Ticket/Customer 450 $5,999 $8,100 $9,900 500 $6,665 $9,000 $11,000 550 $7,332 $9,900 $12,100 600 $7,998 $10,800 $13,200 650 $8,665 $11,700 $14,300 700 $9,331 $12,600 $15,400 Number of Customers $13.33 Ticket/Customer $18 Ticket/Customer $22 Ticket/Customer 450 $2,159,460 $2,916,000 $3,564,000 500 $2,399,400 $3,240,000 $3,960,000 550 $2,639,340 $3,564,000 $4,356,000 600 $2,879,280 $3,888,000 $4,752,000 650 $3,119,220 $4,212,000 $5,148,000 700 $3,359,160 $4,536,000 $5,544,000

25. Sales

26. Table Requirement Analysis Hourly Sales Earning Capability at High Volume periods [1] Base-line per half hr Cust Arrivals per half hr Base-line hrs Ticket Value/ Customer $ Ticket Value/ Customer $ pm 22.00 18.00 6:00 85 6:30 65 150 3,300 2,700 7:00 77 7:30 57 134 2,948 2,412 [1] based on recommended table requirements

27. Sales Goal vs. No of Customers Required Source/Baseline: May 27, 2005 sales report Goal 5,000,000 Customers needed at goal At $13.33 Ticket/Customer At $18 Ticket/Customer At $22 Ticket/Customer Annual 375,094 277,778 227,273 Monthly 31,258 23,148 18,939 Daily 1,042 772 631

28. Table Requirement Analysis Source: May 27, 2005 sales report Table configuration Original Layout Alt 1 cross utilize tables Alt 2 Optimal layout Alt 3 Recommend layout 2 Top 34 32 20 20 4 Top 20 22 9 20 5 Top 2 4 3 0 6 Top 9 9 3 3 8 Top 2 2 7 4 Total tables 67 69 42 47 Avg Overall Utilization 107.0% 94.0% 85.7% 70.0%

29. MAJOR INITIATIVES Optimize Layout, Work Stations & Processes Improve Speed of Service Optimize Capacities & Platforms Improve Guest Experience

30. IMPROVE SPEED OF SERVICE Entering Information Strategically Placed Workstations Handheld Order Terminals Runner/Server Teams Already in place

31. IMPROVE SPEED OF SERVICE Distributing Information Communications & Coordination on Cook Line Through: Review Printers Routing Cook Line Expeditor To Distribute Orders

32. IMPROVE SPEED OF SERVICE Reducing Cook Times Initiating Action on Long Lead Time Items Continuous Cooking and Hold in Proper Environments Fry Station Holding Fryer Timers Test Thermo Finisher At App To Reduce Cook Time and Save Energy Process by 60%

33. MAJOR INITIATIVES Optimize Layout, Work Stations & Processes Improve Speed of Service Optimize Capacities & Platforms Improve Guest Experience

34. OPTIMIZE CAPACITIES & PLATFORMS Optimizing Platforms WILL Improve Product Quality, Food Safety and Energy Usage Significantly... Right Size Equipment & Introduce Labor Saving Add-ons Fryers Timer Controls Self Filtration System Holding Option Fries and Fried Product Cheese Melter Right Size

35. IMPROVE SPEED OF SERVICE Insuring All Critical Path Tasks Performed Immediately Will Significantly Improve Speed of Service by … Entering Information Distributing Information Cook Times Delivering Finished Product

36. MAJOR INITIATIVES & DESIGN BASIS Optimize Layout, Work Stations & Processes Improve Speed of Service Optimize Capacities & Platforms Improve Guest Experience Increase table turn

37. Supporting Initiatives BOH Food Prep & Dish Wash Identify Process Improvements Engineer Prep Workstations Evaluate Alternate Solutions For Items Being Prepped Improve Ability to Clean Station Capacitize Dish Room

38. Store Product Near Each Prep Station Centralized Cooler Access to Prep and Line OPTIMIZE LAYOUT, WORKSTATIONS & PROCESSES

39. Supporting Initiatives Storage Capacitize Dry Storage And Walk-In Refrigerator/Freezer

40. STATUS & NEXT ACTIONS Next Actions Workstation Details Operations Review Equipment Feasibility Testing Dining Throughput

41. Thank You! LANDMARK/res 2140 W. Greenway Rd., Suite 100 Phoenix, Arizona 85023 (602) 741-9089 or (602) 443-0344 www.landmarkphx.com [email_address] Food & Beverage Systems Design & Engineering