ECO 211 Lecture Notes - Lecture 17: Aisle

• School: University of Miami
• Department: Economics
• Course: ECO 211
• Professor: Lorca Maria

Document Summary

Problems before the made for you kitchen system: there was a change in customer behavior, taste and needs, people are working longer hours and their eating is spread out, special orders create long wait times. How the system helps deliver a quality product with great service: 1. They took out the metal warming bins: 2. Each item is made right after the order is placed: 3. New standards for service and quality: 4. Assembly of sandwiches can be done in 15 seconds or less. Objectives of a good store design: 1. Grid = a series of repetitive isles (ex: grocery and drug stores: 2. Racetrack / loop = one circular isle that goes through the entire store and the departments surround it (ex: department stores: 3. Freeform / boutique = trying to simulate a room in someone"s house. Old model: pay for it in the specific department. New model: find it in the department and pay at a centralized.