Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods, about 75 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve, on average, about 100 customers per hour.

During these nights, are they in the zone of service, the critical zone, or the zone of nonservice?

1. Critical zone
2. Zone of service
3. Zone of nonservice

The critical zone refers to the time when they have the highest occupancy rate and when they must all be highly concentrated to provide a quality service, in the same way as if they were attending during a normal occupation schedule. The restaurant carried out a study and estimated a maximum number of customers that would be the maximum to serve, for this reason they must focus very carefully so that each experience is satisfactory. Delivery times are a factor of great relevance in this type of business, and your study should consider this aspect to efficiently serve in search of growth over time.