The feasibility study proposes implementing a new food running system at the Outback steakhouse in Mason, OH to address inefficiencies in the current system where servers are responsible for running food to tables, often taking 15+ minutes. The current system is inefficient, provides subpar guest service, and overburdens servers. The study was conducted by Terron Hughes, a 3-year employee at Mason Outback, and aims to convince regional and local Outback managers and owners to adopt a new system by presenting evidence of problems with the current approach and stakeholders impacted.