Manajemen Operasi

SALEMBA

ROIC Tree
(The Link between Operations & Finance)

Chapter 5 Matching Supply with Demand

by Cachon & Terwiesch
Kuliah ke-7:
Sabtu,31 Oktober 2015
MANOP/Kuliah 7/yad/31 Okt-2015

Problem: Q5.2. (Penne Pesto). Penne Pesto is a small restaurant in the financial district
of San Francisco. Customers order from a variety of pasta dishes. The restaurant has 50
seats and is always full during the four hours in the evening. It is not possible to make
reservations at Penne; most guests show up spontaneously on their home from work. If
there is no available seat, guess simply move on to another place.
On average, a guest spends 50 minutes in the restaurant, which includes 5 minutes until
the guest is seated and the waiter has taken the order, an additional 10 minutes until
the food is served, 30 minutes to eat, and 5 minutes to handle the check-out (including
waiting for the check, paying, and leaving). It takes the restaurant another 10 minutes to
clean the table and have it be ready for the next guests (of which there are always
plenty). The average guest leaves $20 at Penne, including food, drink, and tip (all tips
are collected by the restaurant , employees get a fixed salary).
The restaurant has 10 waiters and 10 kitchen employees, each earning $90 per evening
(including any preparation, that 4 hours the restaurant is open, and clean-up). The
average order cost $5.50 in materials, including $4.50 for the food and $1 for the
average drink. In addition to labor costs, fixed costs for the restaurant include $500 per
day of rent and $500 per day for other overhead costs.
The restaurant is open 365 days in the year and is full to the last seat even on the week
ends and holidays. There is about $200,000 of capital tied up in the restaurant , largerly
consisting of furniture, decoration, and equipment.

Question:
a. How many guests will the restaurant serve in one evening?
b. What is the Return on Invested Capital for the owner of the restaurant?
c. Assume that you could improve the productivity of the kitchen employees and free up
one person who would helping to clean up the table. This would reduce the clean-up
to 5 minutes instead of 10 minutes.What would be the new ROIC?
d. What would be the new ROIC if overhead charges could be reduced by $100 per day?
Revenue (Guests)

Solution:

Profit
$36,500/$200,000 =

$100/day atau

ROIC

365*$100 =
$36,500/year

b). 0.1825

d). 0.365

:
Invested
Capital (IC)
$200,000

Revenues

200*20=$4,000

# of guests

Costs

Solution:

$20

a). I=R*T
R=50 seats/hr.
T=4hrs
Jadi I=50*4= 200 seats

200 seats
Labor

$1,800 (10+10)*$90

Fixed costs

$2,800

Overhead

$3,900

Variable costs

$1,100

c). Pengurangan clean-up 5 min. Merubah #of guest R=50/(55/60)=54.5... I=50.5*4=218

$1,000

$500+$500

Ave. Order cost

Food & drink
X

$5.5

# of guests
200 seats

Revenues = 218*20 = $4,360...Varable costs = 218*$5.5=$1,199... Costs = 2,800+1,199=$3,999... Profit = 4,360-3,999 =

$361/day = $131,765/year........ ROIC = 131,765/200,000 = 0.66.