Scott Mooney, Alejandro Arroyo, Melissa Sanders, Julia Eklund & Elizabeth May
Agenda Mission Statement Organization Strategy Market Analysis Competitive Priorities Operation Strategy Process Choice Quality Strategy & Control Supply Chain Selection Demand Management Costs Inventory Management Questions?
Mission Statement “To offer unique, dynamic combinations of food to your average college student in a light hearted environment when you really want it!”
Menu
Organization Strategy Environmental Scanning College students Upper class Core Competencies Lighthearted & hip environment Ideal hours Core Processes New Service/ Product Development Process Customer Relationship Process
Market Analysis Market Segment Target Market-male and female college students aged Needs assessment Location/ Hours Order Winners fun and unique atmosphere the unique combinations of food
Competitive Priorities Unique menu selection with a variety of options Quality & good tasting foodFast serviceLong hours of operation
Operations Strategy Order Fulfillment Make-to-Order Inventory Strategy Types of Inventory: Ingredients & Supplies Ingredients: Lot size = 1 week’s inventory Safety Stock = 2 day’s inventory Supplies: Lot Size = 1 week’s inventory Safety Stock = 1 week’s inventory
Inputs Ingredients: Pork shoulder Brisket Hot dogs Pasta Potatoes Tortilla chips Onions Flour Eggs Sugar Spices Supplies: Plates Napkins Cups Utensils
Equipment Commercial fryer Steam tables Commercial oven Commercial char broiler Commercial sink Refrigerator & freezer Dishwasher Soft Drink Machine Mini-Fridge Cash Register & Credit/Debit card swipe
Process Choice- Job Shop Customer involvement= HIGH Resource Flexibility Products= HIGH Employees= MODERATE Capital intensity=LOW
Quality Strategy – Total Quality Management Continuous Improvement Continuous Quality Improvement Initiative (CQI) Customer Satisfaction
Continuous Quality Improvement Structure – Assets the Establishment Possesses Process – Activities/Tasks Output – Immediate End-Product Outcome – End Result and Customer Satisfaction
Quality Controls - Inputs Supplier Quality Reliability Local Employee Training Ordering/Receiving Cooking Identifying & Eliminating Waste HACCP Program – Food Safety
Quality Controls - Outputs CQI Initiative and Customer Satisfaction Conformance to Specifications – Consistent Quality Value – Efficient Processes yield Low Costs Fitness for Use – Unique Dishes, Late Hours Support – Customer Support Psychological Impressions – Atmosphere & Experience Restaurant Quality – Customer Experience Employee Training
Supplier Selection Competency Capacity Commitment Control Cash Cost Consistency Culture Clean Communication
Demand Management
Queue Management X-bar R-bar
Start up Costs & Fixed Costs
Variable Costs ProductCost Per UnitPrice Pulled Pork Pancakes$3.15$6.50 Brisket Cheesesteak$4.10$8.50 Macaroni & Cheese$2.34$4.50 Hot Dogs$1.94$4.00 Pretzels$2.03$4.00 Fries$1.92$4.00 Nachos$4.22$8.50 Onion Rings$3.05$6.00 Tater Tots$2.11$4.50
Inventory Management Periodic System Cut costs Establishes a routine Orders placed on Wednesday Two Day Safety Stock Pulled Pork Pancakes9 Brisket Cheesesteak11 Special Shack Weiner10 Mac N' Queso55 Pretzels (Crazy Cinnamon)43 Pretzels (Plain)11 Pretzels (Salted)14 Fries (Regular)20 Fries (Sweet Potato)20 Fries (Parmesian)12 Nachos12 Onion Rings41 Tater Tots12
Questions??