Operations Management--Bar Layout Design

To sell delicious and remarkable food and spirits.

That the food and drink we sell meets the highest standards of quality, freshness and seasonality.

To consistently provide our customers with impeccable service by demonstrating warmth, graciousness, efficiency, knowledge, professionalism and integrity in our work.

To have every customer who comes through our doors leave impressed by McInnerney’s and excited to come back again.

To create and maintain a restaurant and bar that is comprehensive and exceptional in its attention to every detail of operation.

To provide all who work with us a friendly, cooperative and rewarding environment that encourages long- term, satisfying, growth employment.

To be a giving member of the Iowa City community and to use our restaurant to improve the quality of life in the eastern Iowa region.”

McInnerney’s offers both a product and a service. The product consists of the wide variety of food and drink. The service is the hospitality the staff provides to every individual customer.

McInnerney’s is a small privately owned busine

McInnerney’s uses a mixture of two different layout strategies to increase business. They use a job shop layout (process oriented) along with a retail layout. They do this in order to increase efficiency while producing low volume, high variety products. They use the retail layout in order to expose customers to high margin products, for example, the very expensive Hennessey Cognac, so that they can increase the sales on more expensive products.

The kitchen had to be located in the back of the bar because it would be impractical to have it located anywhere else. If the kitchen was in the front of the bar it would be ugly and a waste of space, therefore it automatically was put in the back of the bar. Also, it would have been very costly for the bar to move the kitchen elsewhere because gas, water, and waste lines are located in the back of the bar. So it would have been very costly to relocate the necessary means of operating a kitchen. Unfortunately, because of this, the transferring of goods from one station to the next takes longer and is not time efficient, but it is cost efficient.

ss. Their revenue consists of liquor sales (about 45%)and the rest from food sales (about 55%). The weekly sales at McInnerney’s, on average, is five to six thousand dollars. Annual sales are not available because McInnerney’s has only been open for business for eight months. They employ four full time workers (managers) and twenty-eight part time employees (cooks, wait staff, and bartenders).

The ambiance that McInnerney’s creates entices customers to feel relaxed and want to stay a while, and spend all of their money at the bar. McInnerney’s does this in many different ways.

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