Sonnie’s Gourmet Sandwich Café, a popular new fast casual restaurant, serves high-quality, made-to-order sandwiches. Located in a local outdoor shopping center, parking in front of Sonnie’s is limited. However, there are many parking spaces available behind the café within a five-minute walk. The café has an inviting, bright, and open interior with deli cases, blackboards listing specials, and oak tables and chairs. The café’s popularity at lunch is a concern for Sonnie. During the prime lunch time, between 11:30 a.m. and 1:30 p.m. Monday through Friday, the waiting line is often out the door. On average Sonnie would like to serve 40 customers per hour at lunch. Working professionals, who typically spend more than other customers at lunch, are on busy schedules and do not have time to wait in line. Sonnie estimates that currently some customers go to other restaurants because of the line. The menu at Sonnie’s includes nine standard sandwiches such as roast beef, pastrami and rye, and a BLT. Many customers choose to build their own sandwiches, selecting from eight types of bread, 25 meats, 12 cheeses, and 20 different vegetables. Sandwiches are served with chips or a choice of four types of salad. Order Placement When customers enter the café, they walk past a large deli counter displaying meats and cheese on their left and stop in front of a counter to place their orders. An employee greets the customer, asks for each customer’s name, then takes his or her order by filling out a two-part paper form. Because of the number of choices, customers take, on average, 1 minute and 20 seconds to place their orders. However, those ordering standard sandwiches complete the order in about 1 minute. The employee gives to top part of the order form to the customer (10 seconds) to take to the cashier and the other is handed to the next employee in line, who starts working on the order. The employee who took the order then fills the customer’s beverage order and hands it to the customer (30 seconds). The customer then walks about 15 feet to the cashier and pays, which on average takes 1 minute and 30 seconds. Then the customer selects a table and waits for his or her name to be called when the order is complete. Order Fulfillment Process Three employees work in the food preparation area, which uses a product layout. The first employee in the food preparation line puts the choice of side on a plate (35 seconds) and then assembles the sandwich from presliced bread, meat and cheese, a task that takes about 1 minute and 20 seconds. The sandwich is handed off to the next employee, who adds toppings and sauces (45 seconds) and slices the sandwich (10 seconds). The last employee checks the order for accuracy (15 seconds), moves the sandwich to the pickup area, and calls the customer by name (20 seconds). Questions: Compared to a fast-food restaurant such as McDonald’s, where would Sonnie’s sandwich shop be placed on the service process matrix? What challenges and opportunities does the position create relative to McDonald’s? Why? How many customers is the current process able to accommodate per hour? Use line balancing and service blueprinting to redesign the process at Sonnie’s. What changes do you recommend? Why?
Critical Path Method
The critical path is the longest succession of tasks that has to be successfully completed to conclude a project entirely. The tasks involved in the sequence are called critical activities, as any task getting delayed will result in the whole project getting delayed. To determine the time duration of a project, the critical path has to be identified. The critical path method or CPM is used by project managers to evaluate the least amount of time required to finish each task with the least amount of delay.
Cost Analysis
The entire idea of cost of production or definition of production cost is applied corresponding or we can say that it is related to investment or money cost. Money cost or investment refers to any money expenditure which the firm or supplier or producer undertakes in purchasing or hiring factor of production or factor services.
Inventory Management
Inventory management is the process or system of handling all the goods that an organization owns. In simpler terms, inventory management deals with how a company orders, stores, and uses its goods.
Project Management
Project Management is all about management and optimum utilization of the resources in the best possible manner to develop the software as per the requirement of the client. Here the Project refers to the development of software to meet the end objective of the client by providing the required product or service within a specified Period of time and ensuring high quality. This can be done by managing all the available resources. In short, it can be defined as an application of knowledge, skills, tools, and techniques to meet the objective of the Project. It is the duty of a Project Manager to achieve the objective of the Project as per the specifications given by the client.
Sonnie’s Gourmet Sandwich Café, a popular new fast casual restaurant, serves high-quality, made-to-order sandwiches. Located in a local outdoor shopping center, parking in front of Sonnie’s is limited. However, there are many parking spaces available behind the café within a five-minute walk. The café has an inviting, bright, and open interior with deli cases, blackboards listing specials, and oak tables and chairs.
The café’s popularity at lunch is a concern for Sonnie. During the prime lunch time, between 11:30 a.m. and 1:30 p.m. Monday through Friday, the waiting line is often out the door. On average Sonnie would like to serve 40 customers per hour at lunch. Working professionals, who typically spend more than other customers at lunch, are on busy
The menu at Sonnie’s includes nine standard sandwiches such as roast beef, pastrami and rye, and a BLT. Many customers choose to build their own sandwiches, selecting from eight types of bread, 25 meats, 12 cheeses, and 20 different vegetables. Sandwiches are served with chips or a choice of four types of salad.
Order Placement
When customers enter the café, they walk past a large deli counter displaying meats and cheese on their left and stop in front of a counter to place their orders. An employee greets the customer, asks for each customer’s name, then takes his or her order by filling out a two-part paper form. Because of the number of choices, customers take, on average, 1 minute and 20 seconds to place their orders. However, those ordering standard sandwiches complete the order in about 1 minute. The employee gives to top part of the order form to the customer (10 seconds) to take to the cashier and the other is handed to the next employee in line, who starts working on the order. The employee who took the order then fills the customer’s beverage order and hands it to the customer (30 seconds). The customer then walks about 15 feet to the cashier and pays, which on average takes 1 minute and 30 seconds. Then the customer selects a table and waits for his or her name to be called when the order is complete.
Order Fulfillment Process
Three employees work in the food preparation area, which uses a product layout. The first employee in the food preparation line puts the choice of side on a plate (35 seconds) and then assembles the sandwich from presliced bread, meat and cheese, a task that takes about 1 minute and 20 seconds. The sandwich is handed off to the next employee, who adds toppings and sauces (45 seconds) and slices the sandwich (10 seconds). The last employee checks the order for accuracy (15 seconds), moves the sandwich to the pickup area, and calls the customer by name (20 seconds).
Questions:
- Compared to a fast-food restaurant such as McDonald’s, where would Sonnie’s sandwich shop be placed on the service process matrix? What challenges and opportunities does the position create relative to McDonald’s? Why?
- How many customers is the current process able to accommodate per hour?
- Use line balancing and service blueprinting to redesign the process at Sonnie’s. What changes do you recommend? Why?
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