Scott Mooney, Alejandro Arroyo, Melissa Sanders, Julia Eklund & Elizabeth May

1. Scott Mooney, Alejandro Arroyo, Melissa Sanders, Julia Eklund& Elizabeth May

2. 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?

3. Mission Statement “To offer unique, dynamic combinations of food to your average college student in a light hearted environment when you really want it!”

4. Menu

5. 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

6. Market Analysis • Market Segment • Target Market-male and female college students aged 18-24 • Needs assessment • Location/ Hours • Order Winners • fun and unique atmosphere • the unique combinations of food

7. Competitive Priorities

8. 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

9. Inputs • Supplies: • Plates • Napkins • Cups • Utensils • Ingredients: • Pork shoulder • Brisket • Hot dogs • Pasta • Potatoes • Tortilla chips • Onions • Flour • Eggs • Sugar • Spices

10. Equipment • Commercialfryer • Steamtables • Commercial oven • Commercialcharbroiler • Commercialsink • Refrigerator & freezer • Dishwasher • SoftDrink Machine • Mini-Fridge • Cash Register& Credit/Debitcardswipe

11. Process Choice- Job Shop • Customer involvement= HIGH • Resource Flexibility • Products= HIGH • Employees= MODERATE • Capital intensity=LOW

12. Quality Strategy – Total Quality Management • Continuous Improvement • Continuous Quality Improvement Initiative (CQI) • Customer Satisfaction

13. Continuous Quality Improvement • Structure – Assets the Establishment Possesses • Process – Activities/Tasks • Output – Immediate End-Product • Outcome – End Result and Customer Satisfaction

14. Quality Controls - Inputs • Supplier Quality • Reliability • Local • Employee Training • Ordering/Receiving • Cooking • Identifying & Eliminating Waste • HACCP Program – Food Safety

15. 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

16. Supplier Selection • Competency • Capacity • Commitment • Control • Cash • Cost • Consistency • Culture • Clean • Communication

17. Demand Management

18. Demand Management Queue Management • X-bar • R-bar

19. Start up Costs & Fixed Costs

20. Variable Costs

21. Inventory Management • Periodic System • Cut costs • Establishes a routine • Orders placed on Wednesday

22. Questions??