NORTHERN CHICKEN RESTAURANT
www.northchickenyeg.com

In this section, you are expected to examine your subject firm looking at its current supply chain management practices (i.e., downstream marketing, operations, upstream sourcing, and logistics). What are they doing well? What could they do better? Why is this practice good or bad? You may wish to interview individuals with the subject firm and/or upstream vendors and downstream customers.

You may also wish to look at the firm’s financial performance and how that relates to their supply chain. How does the firm manage their inventory and forecast demand? What about their relationships with vendors (multi-source or single-source?)? How do they choose and evaluate their vendors? Do they have in place any lean and/or agile practices?

ANSWER

 

 

 

 

Northern Chicken Restaurant

Name of the student

Course

Instructor’s name

Submission date

 

 

 

Table of Contents

Introduction. 3

Company Profile. 3

Problem Statement 4

Problem Analyses. 5

Recommendations/Alternatives. 10

Table 1: SWOT Analysis. 11

Table 2: TOWS Matrix. 12

Decision-Making Criteria. 12

Table 3: Cost-Benefit Analysis. 14

Implementation Plan. 14

Risk Mitigation. 15

Conclusion. 16

References. 17

APPENDICES. 19

QUESTIONNAIRE/INTERVIEW GUIDE.. 19

NORTHERN CHICKEN QUESTIONNAIRE.. 19

 

 

 

 

Northern Chicken Restaurant

Introduction

Supply chain management is the planning, management, and control of the goods and services flow from the sourcing and procurement and conversion of raw materials during production or manufacturing through all processes such as logistics to consumption by customers achieved through the coordination and collaboration among supply chain networks and partners (Vitasek, 2013). This essay project seeks to examine the Northern Chicken Restaurant, as the chosen firm, to analyze its current supply chain management practices: Downstream marketing, Operations, Upstream Sourcing, and Logistics. It is divided into six sections. Section 1 outlines the problem statement in the chosen firm that will form the source for analyses in Section 2 and the providence of mitigation recommendations discussed in Section 3. This is in the bid to maximize organizational performance identifying areas for improvement for maximized value and sustainable competitive advantage. Section 4 briefly discusses the decision-making criteria to prioritize the chosen mitigation recommendations and identify the most appropriate alternative that provides more benefits than costs. Section 5 defines a roadmap or implementation plan of the selected recommendation and choice to address the local firm’s primary problem. Section 6 provides a risk mitigation plan to be adopted in the restaurant to address possible risks associated with implementing the chosen mitigation recommendation and problem alternative. Finally, the project summarizes the analyses and research’s main findings.

Company Profile

Northern Chicken Restaurant is a restaurant in Edmonton operating in Canada’s fast-food industry and adapting a southern-style concept and theme. It was founded by two friends, the owners, and head chefs Matt Philips and Andrew Cowan. It provides diverse dishes, most of the birds and poultry such as fried chicken and side dishes such as sandwiches, pies, and craft beer, to mention a few. Northern Chicken is locally famous for its unique services and meals, including sitting-in, and currently, due to the pandemic, it is open for online orders and take-outs (NCR, 2021). The restaurant is guided by its mantra “Music, soul food & great personality,” whereby it ensures to create a home feeling and localized atmosphere for its customers, bringing “down south comfort food” to people in Edmonton. Being a local organization, it has a single location but, in the future, it plans to expand, according to Matt Philips in the interview.

Problem Statement

Supply chain management is a vital strategic objective in an organization as it directly influences and impacts a firm’s financial health and overall performance. A single change management practice presets a particular impact on organizational performance, which could be positive or adverse. Hence, successful implementation of supply chain management results in successful operations, attainment of VMGOs (Vision, Mission, Goals, and Objectives), which translate into maximized organizational performance (Duong, et al., 2019). Northern Chicken is a small and local restaurant in Edmonton with the potential to expand and grow in the future. Before the pandemic, the restaurant’s operations had been doing great, as reported in news sources, publications, and the traffic seen in the location, being a loyal customer. Nevertheless, their operations have not stopped despite the pandemic; however, they have decreased, necessitating the owners to rethink their operation strategy and integrate online ordering and delivery, a common and digital trend that many companies are adopting. According to City News (2021), Matt Philips refused to open the restaurant to the public due to the fear of risking his staff, hence remaining physically but partially open, operating through online applications, and digitally stating that they had to quickly remodel into the take-out business (Guse, 2021). This indicates the continued flow of goods and effective supply chain management to ensure their customers receive the best customer services and their favorite meals despite the constraints presented during this pandemic period.

Despite these efforts and successes, the restaurant faces supply chain management challenges, including constant product delays from the States and lack of specialty ingredients as it becomes difficult to find them. This has affected their production, including delays in making the meals requiring the special ingredients and products. These delays mean during specific periods, they have to skip from serving that particular food or serve late, which is a source of loss, especially if the meal is every day among many customers or if the ingredient is required in preparing many different meals. Moreover, the delays of products stops all other activities in the restaurant, which affects the entire process from the conversion of raw materials, which in this case, is preparing/cooking meals, constraining the logistics functions such as when a certain order has been made, and the delays means delaying the delivery of the meal to customers (Bala, 2014). These issues translate into potential financial losses and non-financial risks such as customers losing their trust in the restaurant due to delivery delays.

Problem Analyses

Northern Chicken Restaurant faces supply chain management challenges in its sourcing and procurement of products, which affects its overall operations adversely, including affecting its performance, bottom-line, and competitiveness. The main problems identified include difficulties in finding specialty products and ingredients as well as delays in sourcing and procuring products from the States. This section analyzes its supply chain management practices in its downstream marketing, operations, upstream sourcing, and logistics identifying potential sources of the identified challenges and establishing internal competencies and opportunities that can be utilized to address the problems.

Sourcing and procurement are primary activities in supply chain networks and management. Sourcing involves finding, evaluating, and engaging suppliers to provide raw materials to a business or firm. On the other hand, procurement consists of the purchase of these raw materials and goods (Lumen, 2016). In Northern Chicken Restaurant, suppliers are five, and mostly they use multiple sourcing of products. Moreover, when finding vendors and suppliers, the owners have developed a criterion including checking out for products being delivered, their uniqueness, prices, quality, value, and the delivery time. The latter shows indeed, the firm faces the challenge in sourcing products timely. Despite having multiple sourcing, the firm is faced with sourcing delays, which necessitates changing and rethinking its strategy in sourcing and procurement.

Multiple sourcing provides numerous advantages such as having diverse alternative sources of products in case of shortage or delays by other suppliers, increases competition among suppliers, making them deliver high-quality products, better prices, and ensuring better delivery to maintain contracts. Multiple sourcing also reduces potential bottlenecks associated with insufficient production capacities when required to meet high or peak demands (Boni, 2017). Even though it feels multiple sourcing could be a better SCM practice for Northern Chicken, they must redefine and re-strategize supplier relationship management to eliminate delay challenges or try outsourcing the hard-to-find products’ supply.  Nevertheless, other elements used in finding suppliers present strength for the firm, as they ensure high quality and value of ingredients to provide similar products: high-quality meals that align with their mission and goals.

Operations in supply chain management include those systems, processes, and structures adopted in a firm in the production and manufacturing of products and service processes used in transforming raw materials into end products as desired by target customers (Lumen, 2016). Operational systems create a system in which products and services are produced and delivered. It is crucial that firms ensure effective operations management in all SCM practices as operations are seen in all practices, whether internally and externally. For effective operations management, firms must ensure all operational structures and processes are optimized and streamlined to maximize value-adding in SCM and overall performance. Hence, in operations, efficiency (comparative advantage), effectiveness (value-creating), and value (product’s attractiveness to its costs) must be attained.

In Northern Chicken, certain operations present strengths while others depict weaknesses and potential opportunities for improvement. The firm uses batch production in its operations involving producing a product many times or more than once but not continuously. Once a batch of garnishing or particular soup is finished will another batch be made. This operation method is flexible as it reduces labor input and enhances the longevity of products as some batches that are not used entirely are stored in refrigerators or freezers for use another time when needed. In some instances, even though batch production or coking has limited labor input, the method presents susceptibilities such as deteriorated meal quality or food spoilage due to bacteria, which also alters the quality of the meals (Shimmuraa, Nonakaa, Yamamoto, & Araib, 2018). Hence, the firm can ensure they adopt better scheduling among chefs to ensure that food quality from stored batches does not change when they are not around. Moreover, all staff should be taught better batch-cooking methods to change staff work habits, maximize efficacy in batch-cooking, and create a shared vision or purpose in the mode of operations in the kitchen.

Secondly, inventory management is done monthly. They integrate the POS system for inventory control and par system of high-of-high four-week average for effective inventory management. Inventory management in the kitchen is critical as it helps in knowing the available and accessible supplies at a given time, enabling managers and chefs to plan food orders, make menu changes if some items are unavailable, and calculate food costs (Cook, 2015). This is a practice and technology that the restaurant is doing great and is a source of strength as with the Point-of-Sale inventory system; they can easily and automatically process sales while tracking the ingredient’s stock levels (Cook, 2015). The POS system streamlines product purchasing and enables effective inventory management in the restaurant. Moreover, whenever the inventory is below the calculated par level with the par system, which is the minimum inventory amount needed to meet customer demand, it indicates or cautions for restocking and replenishment (Cook, 2015). The firm’s operation seems to be streamlined through the use of modern technologies and systems, which is a practice they should continue using and enhancing as it enhances operational efficiency and effectiveness.

Thirdly, the firm’s operations are guided by the continuous improvements of products and quality. According to Matt Philips in the interview, “Quality is at the top of the mind. We quality check all food many times a day, regular product testing, and teaching with staff.” This practice should be maintained and enhanced in the future as though quality, operational performance in the firm is improved. From a supplier’s view, quality in the supply chain involves the efficient, effective, and seamless activity and resource flow to producers and manufacturers to gain optimum gains, profit, and the highest rating (Sharma, Garg, & Agarwal, 2012).

On the other hand, from a manufacture’s view, quality is the absolute and optimum integration and utilization of corporate resources to satisfy end-users or customers in the products and services offered (Sharma, Garg, & Agarwal, 2012). The emphasis on quality in Northern Chicken can explain the large customer base they possess and continued increased bottom-line, profitability, and financial performance and is defined from both supplier’s and manufacturer’s perspectives. Finally, daily-to-daily operations are conducted through the head chefs and owners’ presence in the premises throughout, which can be in shifts or together. Being a small restaurant, this is plausible; however, in the future, when expansion begins, this mode of operation’s management may become a weakness requiring restructuring.

Logistics involves the movements of goods and products from the initial point of sourcing and procurement to production/manufacturing, warehousing, transportation, shipping, and distribution (Lumen, 2016). The logistics component of Northern Chicken’s supply chain is minimally or not discussed. During the interview, the CEO or owner stated that the logistics functions are not expressed highly in the restaurant. Besides, due to online ordering and take-out caused by the pandemic outbreak’s external change force, they are forced to rethink the logistics, including delivering orders to customers. He also pointed out that the product delays were caused by external challenges regarding law and regulation across the states and had to be addressed efficiently. In addition to sourcing opportunities, the firm needs to work better on their logistics, understanding the challenges associated with across the border sourcing due to differences in regulations and transportation means (Li, 2014).

Finally, marketing is an integral component of effective supply chain management. It helps create customer value and relationships, in turn developing, maintaining, and improving diverse relationships in a supply chain. The role of marketing is experienced in all SCM functions and components. For instance, it provides a balance in sourcing and procurement as it provides essential information regarding demand and builds relationships that improve supply chain operations efficacy. While building relationships among supply chain channel partners, integration, coordination, and collaboration are enhanced in SCM, creating an amicable milieu where all involved parties interact and engage positively (Li, 2014).

Moreover, marketing helps create awareness and strengthen a firm’s brand, differentiating it from competitors achieved through diverse marketing tools, channels, and strategies such as social media, content marketing, online or digital marketing, traditional marketing, and incentive programs. Northern Chicken restaurant has a diverse and robust marketing strategy developed through online, content, digital and social media marketing. According to the CEO in the interview, social media platforms are critical tools for gaining customer knowledge, needs, and wants where they stay on top of trends by engaging and reaching customers on social media, emails, and stores. Downstream marketing in Northern Chicken restaurant is robust. It creates a unique differentiating brand, making the firm nationally known, contributing highly to community projects, and being covered in news articles such as CBC, Edmonton Sun, and City News regarding essential aspects and policy influence.

Recommendations/Alternatives

The identified problems in Northern Chicken’s supply chain revolves around the sourcing, procurement, and logistics functions, whereby they have product delay issues and inability to find necessary specialty products, thus delaying their operations, productivity, and overall performance. When finding the alternatives, one must identify the firm’s critical success factors, which could also be the strengths, weaknesses, threats, and opportunities using the SWOT analysis tool. This project uses the TOWS matrix to identify plausible and appropriate strategic alternatives and recommendations.

STRENGTHS/KSFs ü  Multi sourcing ü  Ensuring high quality and value of ingredients     ü  Batch production ü  POS system for inventory control ü  Par system ü  Technological advancement ü  Continuous improvements of products and quality ü  Diverse and robust marketing strategy ü  Unique and differentiating brand	WEAKNESSES ü  Product delays ü  Inability to find and source specialty products and ingredients ü  Batch production ü  Logistics
OPPORTUNITIES ü  Redefine and re-strategize supplier relationship management ü  Outsourcing the supply of the hard-to-find products ü  Optimizing and leaning its operations	THREATS ü  External change forces requiring restructuring such as the pandemic ü  External challenges regarding law and regulation across the states

Table 1: SWOT Analysis

Using the TOWS matrix, the recommended alternatives are summarized in Table 2 below.

TOWS Matrix	OPPORTUNITIES ü  Redefine and re-strategize supplier relationship management ü  Outsourcing the supply of the hard-to-find products ü  Optimizing and leaning its operations	THREATS ü  External change forces requiring restructuring such as the pandemic ü  External challenges regarding law and regulation across the states
STRENGTHS ü  Multi sourcing ü  Ensuring high quality and value of ingredients       ü  Batch production ü  POS system for inventory control ü  Par system ü  Technological advancements ü  Continuous improvements of products and quality ü  Diverse and robust marketing strategy ü  Unique and differentiating brand	SO 1.      Creating lean operations through optimization by adopting advanced technologies	ST 1.      Creating an organizational culture even among suppliers on the importance of compliance and ethics
WEAKNESSES ü  Product delays ü  Inability to find and source specialty products and ingredients ü  Batch production ü  Logistics	WO 1.      Outsourcing hard-to-find products through 3PL or 4PL creating a defined and real-time source of the hard-to-find products hence maximizing the visibility in the supply chain 2.      Creating a Supplier Relationship Management with cloud-based communication networks and channels for increased product traceability	WT 1.      Creating an emergency plan 2.      Identifying backup suppliers 3.      Partnering or outsourcing logistics functions to address product delay issues

Table 2: TOWS Matrix

Decision-Making Criteria

The most appropriate recommendations for the identified problems include outsourcing hard-to-find products through 3PL or 4PL, creating a defined and real-time source of the hard-to-find products hence maximizing the visibility in the supply chain; creating a Supplier Relationship Management with cloud-based communication networks and channels for increased product traceability; creating an organizational culture even among suppliers on importance of compliance and ethics; and partnering or outsourcing logistics functions to address product delay issues. Each recommendation presents costs and benefits; hence, Table 3 below establishes these costs and benefits, aiming at an informed decision.

Recommendation	Costs	Benefits
Outsourcing hard-to-find products through 3PL or 4PL creating a defined and real-time source of the hard-to-find products hence maximizing the visibility in the supply chain	It could be expensive   The problem may not be entirely addressed due to management difficulties and lost control   Instability, confidentiality, and security susceptibilities (Tayauova, 2012)	Providing increased supply chain visibility due to increased connectedness with experts offering this service   Issues of product delays may be eliminated as one works through a contract with the specific third party logistics dealing with finding the specialty products   Improved business focus, reach, maximized efficiency, and controlled costs   Enhanced flexibility and agility (Tayauova, 2012)
Creating a Supplier Relationship Management program with cloud-based communication networks and channels for increased product traceability	Long-term interdependence can result in dependence, an obstacle to switching suppliers, or exit   May result in complacency due to the mutual familiarity long-term relationships   The pressure to choose the right suppliers for the first-time, including standards. Any mistake may result in adverse results	It helps eliminate waste hence maximizing efficiency as the SRM program identifies the wastes and eliminates them   Creates interdependencies for effective collaboration   Facilitates effective buyer-seller communication that helps track the progress of product delivery
Creating an organizational culture even among suppliers on the importance of compliance and ethics	Resistance is expected   Some may not apply at all, making it a failure   It does not directly address the problems identified	Better working environment as it creates streamlined and collaborative aspect in ethical and legal compliance   Enhances supplier productivity, performance, efficiency, and agility
Outsourcing logistics functions to address product delay issues	It could be expensive   The problem may not be entirely addressed due to management difficulties and lost control   Instability, confidentiality, and security susceptibilities (Tayauova, 2012)	Providing increased supply chain visibility due to increased connectedness with experts offering this service   Issues of product delays may be eliminated as one works through a contract with the specific third party logistics dealing with transporting the products   Improved business focus, reach, maximized efficiency, and controlled costs   Enhanced flexibility and agility (Tayauova, 2012)   Provides for outsourcing hard-to-find products through 3PL or 4PL as well as outsourcing transportation functions accompanying the products

Table 3: Cost-Benefit Analysis

The chosen recommendation would be outsourcing logistics functions. It would encompass having contractual agreements with Third- or Fourth-Party logistics to find the rare specialty products and transport them as specified within the contract and providing logistics outsourcing, thus, addressing the two problems at once.

Implementation Plan

Implementing this recommendation brings forth risks. For instance, if Northern Chicken does not implement logistics outsourcing, including outsourcing hard-to-find products through 3PL or 4PL, they risk the continued delays and incapacitation, which will affect their supply chain operations. In the supply chain, especially when a firm has to source its products globally or transnationally, such as Northern Chicken that sources and procures some of its special ingredients and products across states, it presents unforeseen delays due to time differences and diversity in shipping or transporting time frames. These delays mean during certain periods they have to skip from serving that particular food or serve late, which is a source of loss, especially if the meal is common among many customers or if the ingredient is required in preparing many different meals. Moreover, the delays of products stop all other activities in the restaurant, which affects the entire process from the conversion of raw materials, which in this case, is preparing/cooking meals, constraining the logistics functions such as when a certain order has been made, and the delays means delaying the delivery of the meal to customers. Therefore, the lead-time associated with transnational sourcing is crucial as it impacts the inventory and entire operations (Bala, 2014).

If Northern Chicken decided to implement the recommendation, they would face risks associated with the costs this recommendation instigates. The process could be expensive for a small-scale business. They risk adding more troubles where the problem may not be addressed entirely due to management difficulties and lost control as well as instability, confidentiality, and security susceptibilities (Tayauova, 2012).

Risk Mitigation

Risk mitigation involves identifying and taking actions to lessen a firm’s exposure to potential dangers, threats and reduce the likelihood of these risks recurring. Either way, as outlined above, Northern Chicken will face risks associated with implementing and not implementing the recommendation. However, since the firm seeks to address its problem and not let it grow, risk mitigation will focus on the risks associated with implementing the recommendation. Primarily all critical issues, including expectations, management, and control, will be discussed, whereby responsibilities will be shared not being left absolutely to one party to maximize accountability. Quality and performance standards will be documented, and contractual agreements signed to bind each party. To address the risk of security and confidentiality issues, all parties must sign a non-disclosure agreement to ensure corporate information is secured and kept confidential. Finally, and most importantly, before finding and recruiting third-party logistics service providers, the process must be done right and comprehensively seeing previous projects, knowledge, and capacities in completing the work and working towards Northern Chicken Restaurant’s business goal.

Conclusion

In conclusion, effective supply chain management is crucial among firms. It maximizes customer value and helps organizations attain sustainable competitive advantage. Supply chain management continues to evolve and change, with organizations adopting flexible and adaptable processes and activities to align with the changing needs and trends globally and locally. Northern Chicken restaurant faces supply chain management challenges in the sourcing, procuring, and logistics functions, including experiencing product delays and inability to find essential specialty ingredients. This project finds that this can be addressed by integrating logistics outsourcing services from 3PL.

References

Bala, K. (2014). Supply Chain Management: Some Issues and Challenges – A Review. International Journal of Current Engineering and Technology, Vol 4(2), pp; 946-953.

Boni, P. (2017). Manufacturing sourcing decisions: Single versus Multiple Sourcing. Retrieved from https://gupea.ub.gu.se/bitstream/2077/52788/1/gupea_2077_52788_1.pdf

Cook, B. (2015). Basic Inventory Procedures. In Basic Kitchen and Food Service Management. OpenText, Publishers.

Duong, B. A., Truong, H. Q., Sameiro, M., Sampaio, P., Fernandes, A. C., Vilhena, E., . . . Yadohisa, H. (2019). Supply chain management and organizational performance: the resonant influence. International Journal of Quality & Reliability Management, Vol 36(7). https://www.emerald.com/insight/content/doi/10.1108/IJQRM-11-2017-0245/full/html.

Guse, J. (2021, February 15). Alberta restaurant owner refuses to ‘risk our staff’ by reopening to the public. Retrieved from City News: https://edmonton.citynews.ca/2021/02/15/alberta-restaurant-owner-refuses-to-risk-our-staff-by-reopening-to-the-public/

Li, X. (2014). Operations Management of Logistics and Supply Chain: Issues and Directions. Discrete and Dynamic Optimization Problems in Operations Management, pp; 1-7. https://doi.org/10.1155/2014/701938.

Lumen, C. (2016). Components of a Supply Chain. Retrieved from Courses Lumen Learning: https://courses.lumenlearning.com/suny-marketing-spring2016/chapter/reading-components-of-a-supply-chain/

NCR. (2021). Northern Chicken Restaurant. Retrieved from http://www.northchickenyeg.com/menu

Sharma, A., Garg, D., & Agarwal, A. (2012). QUALITY MANAGEMENT IN SUPPLY CHAINS: THE LITERATURE REVIEW. International Journal for Quality Research, 6(3):193-206.

Shimmuraa, T., Nonakaa, T., Yamamoto, T., & Araib, K. (2018). Introducing Batch Production and Training Game for Enhancing Both Quality of Dish and Labor Productivity at Japanese Cuisine Restaurant. 12th CIRP Conference on Intelligent Computation in Manufacturing Engineering, 79, pp; 690-694.

Tayauova, G. (2012). Advantages and disadvantages of outsourcing: Analysis of outsourcing practices of Kazakhstan banks. Procedia – Social and Behavioral Sciences, 41:188–195. DOI: 10.1016/j.sbspro.2012.04.023.

Vitasek, K. (2013). SUPPLY CHAIN MANAGEMENT TERMS and GLOSSARY. Retrieved from CSCMP: https://cscmp.org/CSCMP/Educate/SCM_Definitions_and_Glossary_of_Terms.aspx

 

 

 

APPENDICES

QUESTIONNAIRE/INTERVIEW GUIDE

NORTHERN CHICKEN QUESTIONNAIRE

 

Matt Phillips

He/Him

Owner/Chef

Northern Chicken

10704 124 Street. T5M 0H1

C: 780-266-5662

P: 780-756-2239

1. How does the firm interpret customers’ needs?
2. Stay on top of trends, watch sales trends week to week, talking to them

1. How does the firm gain knowledge about its customers and how does it use that       information?

1. Social media, questions at the till.

1. Do you manage inventory and forecast customer demand? How?

1. Yes, monthly inventory coupled with our POS system, par system of high of high for 4 weeks average.

1. How is operations handled? (continuous vs repetitive: job shop vs batch vs line)

1. Batch

1. Does the firm consider its operations to be ‘lean’?

1. No

1. Does the firm try to continuously improve its operations?

1. quality and product wise yes, everything else, not so much. We like what we do

1. How important is ‘Quality’ to the firm and what do you do to ensure you offer that level of quality?

1. Top of mind. We quality check all food many times a day, regular product testing, and teaching with staff.

1. How many major suppliers does the firm have?

1. 5(Five)

1. How important is outsourcing to the firm?

1. not

1. Does this firm single source or multiple source? Why?

1. Multiple source

1. What is your process for making sure that orders are fulfilled in the weekends or holiday season?

1. We are open, so we just do what we do.

1. What are the main supply chain challenges you face these days?

1. Produce delays from the states, specialty products hard to get.

1. Do you face any barriers and risk if implementing multi-sourcing?

1. no

1. How do you focus on marketing (providing more customer satisfaction, interaction with

1. customers?
2. Social media,

1. How do you manage your operations department?

1. One of us is in the business at all times.

1. How do you reach out to your customers?

1. Social media, email, in store.

1. Do you have some criteria for choosing your vendors?

1. Passion about product, price, values, delivery times.

1. How many locations do you have and at how many locations do you store your inventory?

1. 1

1. Where and how do you store your inventory?

1. In the restaurant.

1. When and how do you store inventory?

1. ?

1. How much inventory do you hold on average over the year?

1. I don’t know.

1. What is your inventory turnover or days of inventory?

1. 3

1. How do you manage your inventory?

1. We’re in the store doing the orders and cooking the food.

1. Do operations use input from marketing in its manufacturing and delivery decisions?

1. Yes, its all one business, and 2 people.

1. How does the firm add value?