Handling dine-in restaurant queues3 min read . Updated: 09 Nov 2015, 01:10 AM IST
Design challenges include handling variability in customer demand and food-processing times, skill levels of order takers and chefs, etc.
The size of the food services market in India is estimated to be $48 billion in 2013, as per the Food Services Report 2013 commissioned by consultancy firm Technopak for lobby group National Restaurant Association of India (NRAI).
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