An evaluation of heuristic methods for determining the best table mix in full-service restaurants

  • Kimes S
  • Thompson G
  • 42

    Readers

    Mendeley users who have this article in their library.
  • 29

    Citations

    Citations of this article.

Abstract

Little research has been done on the optimal mix of supply in service businesses that maximizes revenue. Our research context is the full-service restaurant table mix problem. This problem, which is quite new to the literature, finds the optimal number of different size tables for a restaurant to maximize its value (revenue or contribution) generating potential. Specifically, we examine the effectiveness of eight heuristic techniques for the problem using two experiments. The first experiment uses data from a 240-seat full-service restaurant to evaluate all eight heuristics, while the second experiment investigates the performance of selected heuristics under a broader set of environmental factors. The results of our first experiment showed that the better of the simulated annealing heuristic variants yielded the optimal solution in seven of eight test problems, averaging within 0.1% of optimal. Our second experiment showed that the simplest of the models we investigated yielded solutions within 1% of the simulated annealing solution. Finally, we observed that altering the table mix on a daily basis increased performance by over 1% compared to maintaining the optimal weekly table mix. © 2004 Published by Elsevier B.V.

Author-supplied keywords

  • Capacity management
  • Service operations
  • Simulation
  • Yield management

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document

Get full text

Authors

  • Sheryl E. Kimes

  • Gary M. Thompson

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free