Kitchen Nightmares Inequalities
You are now going to advise a failing restaurant on how they could improve.
The owners of the restaurant have had various proposals put to them, but don’t
have the skills to decide how to move the business forward.
Some variables you can control, others you can’t.
By finding the correct combination of variables you can make progress.
Suppliers can make or break your business.
You are going to be given 3 scenarios in which you need to make decisions for the
suppliers. Doing this successfully will in turn help the restaurant.
Scenario 1 Inequalities
A local farmer wants to supply the restaurant with organic meat.
He doesn’t know how many of each animal he should keep.
He keeps sheep and pigs, but there are rules!
He must have at least 2 pigs to keep each other company.
He must have at least 3 sheep to keep the grass short.
His wife prefers sheep, so he must have more sheep than pigs.
He can only keep 8 animals.
Scenario 1 Inequalities
pigs
He must have more sheep than pigs
10
B He must have
9 at least 4 sheep
A to keep the
8
grass short
7
6
C
5
4 He can only keep 9 animals
He must have at
least 3 pigs to 3
keep each
other company 2
1
0
0 1 2 3 4 5 6 7 8 9 10
sheep
Scenario 2 Inequalities
An gardener in the village is keen to sell you his fruit from his sustainable garden.
He is able to grow both apples and plums in his garden.
He only has £250 to spend on saplings.
Apple trees cost £25 and Plum trees cost £12.50 each
You use at least twice as many apples in the kitchen as you do plums
You need him to have at least 4 apple trees and 1 plum tree
How should he plant his garden?
Scenario 3 Inequalities
You now have to advise on the best dishes to put on the menu from a business
point of view. Once again, there are some constraints to be put on to improve the
profitability of the business.
A main dish can only go on the lunch menu if it costs less than £6
The restaurant must make at least £2 profit on each main dish.
The restaurant still needs to provide value for money to the customers so should
not make more than £3 profit on each main dish.
The sous chef has checked the costs of ingredients for a group of dishes, and
can’t decide to which to recommend the chef puts of the menu.
Using the rules can you help him with this business decision?
Cost of Ingredients
Scampi and Chips £ 3.10
Vegetable Quiche £ 3.25
Chicken Salad £ 3
Steak Sandwich £ 4.95
Lasagne £ 3.45
Cheese Burger £ 2.50
Gammon Steak £ 3.75
Scenario 3 Inequalities
A dessert can only go on the lunch menu if it costs less than £4
The restaurant must make at least £1.50 profit on each dessert
The restaurant still needs to provide value for money to the customers so should
not make more than £2.50 profit on each dessert
The sous chef has checked the costs of ingredients for a group of dishes, and
can’t decide to which to recommend the chef puts of the menu.
Using the rules can you help him with this business decision?
Cost of Ingredients
Chocolate Fudge £ 2.50
Fruit Salad £ 3.00
Cheese Cake £ 3.10
Profita Rolls £ 2.95
Ice Cream £ 1.50