The Mongolian Grill is a concept restaurant faced with a decision of whether to expand its capacity. The manager's objective is to optimize the restaurant's profitability without compromising the dining experience of its customers. This case is intended to introduce students to operations issues in a service environment (as opposed to a manufacturing environment). The concept of line balancing is central to the case. The case is also intended to explore capacity expansion issues and to demonstrate how expansion options can affect capacity, profitability and service quality. The case requires students to conduct a quantitative analysis of capacity and profitability while evaluating possible negative effects on service quality.
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