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NRA MILITARY TRAINING

want rather than be forced into
a prescribed route. “The flow of
traffic can go forward or back-
ward,” one team member said.
Members debated whether
speedier traffic flow would result
from multiple full-service lines
compared with separate lines,
each with unique offerings. A
team member argued that a multi-
line setup that channels custom-
ers to all of the dining facilities
stations is faster. A customer that
Each team presented the final plan for its dining changes its mind after getting
facility with members taking turns to explain the
layout, menu, marketing and advertising strategies on a speed line and moves to
to the judge’s panel before it chose the winner. sandwiches has lost time.
Mealtime is limited, and work
schedules need to be followed,
and hibachi, and can be surrounded with chairs to be used the team member explained, “I’m in uniform, I’ve got a
for Chef of the Quarter competitions. window.”
“We could put cameras right there, so we could teach,” Discussion led to customer flow being directed to either
a member of the design team said. of two islands on the left or right. On the right is the grill
Shaped as a right triangle, customers enter at the short station serving burgers and cooking with an Alto-Shaam
side and move toward the point where cash registers are charbroiler while left is the station serving pizzas, quesa-
at the exits, and the number of payment stations can dillas and breakfast pizza.
fluctuate with customer volume. Back-of-the-house flow moves from deliveries arriving
Customers can move within the serving area as they at the loading dock in logical sequence to close-by stor-