Green Leaf Bistro - A Sustainable Restaurant Service Offering Green Leaf Bistro is a mid-sized restaurant chain known for its focus on sustainability, locally-sourced ingredients, and eco-friendly practices. With a mission to provide healthy, organic meals while minimizing its environmental footprint, Green Leaf Bistro emphasizes operational efficiency, quality, and ethical supply chains. Mission and Vision Green Leaf Bistro's mission and vision centre on sustainability, healthy eating, and environmental responsibility. Every decision, from sourcing ingredients to waste management, is aligned with this mission. As Green Leaf Bistro grows, maintaining alignment between their operations and mission becomes more challenging, particularly when expanding into new markets. Operations Strategy Green Leaf Bistro's operations strategy revolves around sustainability, quality, and local sourcing. The restaurant's goal is to offer customers fresh, organic meals while maintaining efficient operations and reducing environmental impact. Their strategy focuses on optimizing the supply chain by partnering with local farms and suppliers to minimize transportation costs and ensure fresh ingredients. International Operations Management As Green Leaf Bistro expanded from the USA to international markets like Canada and the UK, it faced challenges related to maintaining consistent quality standards, adhering to local regulations, and managing diverse supply chains. The restaurant's international operations management involves dealing with local food regulations, different customer preferences, and varying availability of ingredients. Forecasting Accurate forecasting is crucial for Green Leaf Bistro to manage inventory, minimize waste, and ensure it has enough fresh ingredients to meet customer demand. The restaurant uses historical sales data, seasonal trends, and local events to forecast demand. This helps them avoid over-ordering perishable goods, which aligns with their sustainability goals. Sales for the last few months are as follows: Sales(No of lunches served) No 1 Months January 340 2 February 360 3 March 390 4 April 410 5 May 480 678 June 500 July 570 August 590 9 September 620 10 October 640 Capacity Management Capacity management is a key challenge for Green Leaf Bistro, especially during peak dining hours. The restaurant must balance customer wait times with the need to maximize table turnover and avoid overstaffing. Green Leaf Bistro's strategy involves scheduling staff based on forecasted demand and using technology for online reservations and efficient seating arrangements. Operations Strategy Green Leaf Bistro makes various daily operations decisions regarding inventory management, supplier selection, menu design, and food preparation processes. One critical decision is choosing whether to expand the menu to include more vegan and gluten-free options, which aligns with their sustainability mission but could increase complexity in the kitchen. Value Added The concept of value addition at Green Leaf Bistro goes beyond just providing meals; it involves delivering a superior dining experience through eco-friendly packaging, locally-sourced ingredients, and a focus on customer health and sustainability. The restaurant also adds value by educating customers about sustainable food practices through marketing and community engagement.