Re:The Orange Juice Test (1985)
by user5994461 on Friday August 10, 2018 @07:51AM
(#17732451)
You're looking at 1 or 2 tons of orange. It's fairly doable, given enough room with enough workers and juicers, and the supplier to deliver the oranges. I would guess that it's typical work for an hotel.
Forget the workers, you need to juice about 11 oranges a minute (4 oranges/glass)[1]. I'd guess that'd take 20 workers working with electric juicers.
Instead buy a dozen automatic juicers and charge the client to buy new ones.
[1]The juice in an orange is highly variable by season, producer, ect. Just add it to the bill.
4 oranges * 700 people = 2800
add some buffer oranges
Try to do all the squeezing within an hour, as buffer on time.
3000 oranges / 60 minutes = 50 oranges per minute to process
Using a standing orange press - chop orange in half. Put halve into press, push press down, open it up, pop orange out. repeat.
So perhaps 1 orange every 5 seconds. (Batch cut a bunch up initially). Approx 12 oranges a minute, lets say 10 oranges a minute for an employee.
So 5 employees can press 50 oranges a minute.
Add an extra employee as buffer.
So 3000 oranges, 1 hour, and 6 employees.
I know it's just an example but this actually seems like a pretty good illustration of the sort of thing that falls into the category of: We can do it. We can even give you a pretty good idea of exactly how we need to do it. But it's going to cost you a pretty big premium.
(And I'd add that high-end hotels probably routinely squeeze a lot of fresh juice for breakfast and have lots of staff doing various prep for breakfast starting in thee wee hours. It may not be a job I'd personally want but this isn't asking for some death march that's much different from day-to-day hotel operations. They may need to hire some extra staff and maybe rent some more juicers but there's nothing inherently difficult about this problem.