Through on-site observations, we analyzed operational systems, labor processes, and guest flow. We uncovered opportunities to reduce service time, optimize labor deployment, improve seating and queuing layouts, and better utilize space and equipment—laying the groundwork for operational transformation.

We reimagined guest movement and service flow across multiple SeaWorld locations and sister parks, tailoring layouts to each venue’s needs. The result: two operationally sound, scalable foodservice models that boost throughput, improve labor utilization, and deliver consistently smooth, memorable dining experiences.