OPERATIONS STRATEGY AND CONTROL:

Name of business : The Burger_

Location
: Koregaon Park
Business
: Quick service burger joint
Products sold
:
Burgers(3 sizes: mini, regular, jumbo)(Veg/Non veg)
Pizzas
Fries
Soft drinks, juice, milk products etc.

Timings of operations: Mon-Sun(10:00 am-10:30 pm)

Owner: Shapoor Irani

Associates: Imperial Bakery,backyard Poultry farm
Problem Statement:
Improve response time of orders
Reduce waiting time for customers
Operations:
ATO: Assemble to order
Push:10% Pull:90%
1. Order placement: 1 counter (Queuing time
increased)
2. Order delivery : Name calling system(Service time
increased)
ANALYTICAL PERSPECTIVES
SIPOC:

Supplier: Imperial bakery:supplier of buns , Poultry farm for chicken

milk from nearby dairy

Input: Chicken and veg patties(kitchen behind the shop), buns/pizza

base from imperial bakery, cheese/mayonnaise/tomato sauce

Process: Grill, Deep frier, Microwave, Manpower in kitchen(7 people)

assemble cooked items and verifying orders

Output: Burgers, Pizza, Rolls, Fries,Cold drinks

Customer:
COST LEADERSHIP

Value
Costs
Margins

Differentiation

Cost leadership

Flow unit: No. of dishes (burger orders)

LITTLEs LAW
I=Inventory: WIP: 30-40 burgers
R: Flow rate: 1 burger/minute
Cycle time=35 minutes
(This is in congruence with the disclaimer on the
restaurants menu (15 to 45 minutes per order)
Ideal time= 6 minutes % of cycle time=17%
Process flow make. And check which of the places the
flow is interrupted
Primary activities: Providing delectable and delicious
burgers.
Support activities:Currently nil
Polic
ing: Does not allow outside beverages and food items
Waste: Searching for customer with name on order slip

Capacity issue? Expertise issue? Resource constraint?