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La Cantina Authentic Mexican Cuisine on the Mainline

La Cantina Authentic Mexican Cuisine on the Mainline . Operations Management Group #6 Amanda Bosch Dylan mich Mariana sanchez William skinner. La Cantina’s Story.

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La Cantina Authentic Mexican Cuisine on the Mainline

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  1. La CantinaAuthentic Mexican Cuisine on the Mainline Operations Management Group #6 Amanda Bosch Dylan mich Mariana sanchez William skinner

  2. La Cantina’s Story The proposal to open up La Cantina restaurant originated from four Villanova students who dreamed of having an affordable authentic Mexican restaurant close to school. All four students traveled to Mexico during Fall Break with the purpose of familiarizing themselves with the Mexican culture and cuisine. The name “cantina” is Spanish fora bar where they also serve appetizers.

  3. Mission Statement La Cantina will deliver authentic Mexican food at a low price for the local college student population and neighboring community. La Cantina’s fusion of Mexican cuisine and culture will be a unique and satisfying experience for the consumer.

  4. Environmental Scanning REGION COMPETITION Bryn Mawr Wayne Ardmore

  5. Target Markets • 18-24 year old college students • Living both on and off campus • 13,500 combined enrollment with average tuition of $51,000 • 35-54 year old married adults • Along the mainline • High disposable income • Average household size greater than two

  6. Needs Assessment • College student needs • Cost, convenience and flavor • More late night dining options • Adults/Families needs • Quality, value and a unique friendly atmosphere. • Order Winners: • High quality ingredients and authentic food • Cater to the nightlife college crowd (time flexible)

  7. Core Competencies • Efficient Services • High customer interaction • Pay when you order/pick up when it’s ready • Pick up • Delivery (late night) • Low Priced Menu • Low cost operations = low prices • $18 maximum food, $30 maximum drinks • Discounts for late night orders Convenient location • Cleanliness • Safe area

  8. Competitive Priorities Affordable price Authentic quality Flexibility

  9. Consumer Dining Experience Customer goes up to register Customer places order and pays Customer may order a drink at the bar or sit down in a table When food is ready customer picks order up and enjoys! During this process the manager continually oversees operations

  10. Food Suppliers US Foods “First in Food” A leading food distributor and one of the largest private companies in the US Offer more than 350,000 national brand products In Allentown, PA (~52 miles away) Sysco Philadelphia Sysco serves approximately 400,000 customers across the US Quality Assurance Team Business Resources Center In Philadelphia (~18 miles away)

  11. Beverage Suppliers Allied Beverage Group One of the largest wholesale distributors of wine and spirits in the US Provide all of our Mexican oriented drinks (i.e. Corona, Dos Equis, Patrón) In Mt. Laurel, NJ (~25 miles away) Coca Cola Refreshments Philadelphia Brand name A wide variety of Coke products Low cost In Philadelphia (~18 miles away)

  12. Menu Options • Appetizers • Guac and chips • Spicy Ceviche • Cantina Nachos • Salads • Frontera Salad • Burritos • Fajitas • Tacos • Desserts • Churros • Flan • TresLeches cake • Drinks • Margaritas (original, strawberry, passion fruit, blue curacao) • Beers • Dos equis • Corona

  13. Periodic Review System • Weekly review system • All purchased foods • Matches our weekly food delivery shipments • Easily reach our target inventory level • Inventory that is most prone to spoilage (i.e. meat, fish, & dairy) will be reviewed nightly

  14. Lean System of Quality Control

  15. Lean System of Quality Control • La Cantina’s Employee Training Program in Mexico will curtail the following wastes: • Inappropriate Processing: Learn Mexican culinary technics when preparing dishes • Defects: The training will minimize mistakes made • Underutilizing Employees: The time , effort and money spent our chefs with this program shows that La Cantina is committed to promoting our workers • Elimination of Servers • Restrains pilferage • Reduces wait times

  16. Statistical Control Charts • X-bar charts: to measure time metrics • Food Preparation • Delivery Times • P-charts: to measure the proportion of errors • Quality of deliveries • Food quality

  17. Weekly Demand Forecast We estimate that our demand will be an average of 80 customers per day from Sundays through Wednesdays and will increase significantly from Thursdays to Saturdays. On school breaks we expect a lower demand from college students but higher from adults with families Holidays: Cinco de Mayo!

  18. Demand Management Forecast based on estimates:

  19. Start-up Costs Licensing & Fees Permit for Signs $40 Inspection Fees $350 PA Retail Food Facility $241 Radnor Township Food Fee $100 Limited Liability Limited Part. $125 Insurance $6,000 Filling Fee $700 Trademark $50 Liquor License $500 Total: $205,006

  20. Monthly Expenses

  21. Menu

  22. Conclusion • La Cantina will answer the lack of an authentic and low cost Mexican restaurant ; we will be an order winner: • Authenticity- Chef Training Program in Mexico • Delivery Service • Late Hours • Unique ordering system • Low cost • Appeal to both college students and neighboring communities

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