uL LCS 8L?LS Saralou L S?

S1Anu k31
CC Andre Cullen S november 14 2011
kAPA?Cn Annamarle 1herese M
SAC8AMLn1C Carmlna M

kC8LLM ANALSIS

1 Pavlng only one Lo Lwo operaLlng branches

9CSSl8LL CAuSLS 9CSSl8LL SCLu1lCnS
noL enough employees hlred Lo run Lhe
resLauranL
managemenL ls sLlll lnvolved ln employee Lasks/
acLlvlLles
overlapplng of Lasks among employees

hlre more employees
Lraln employees Lo be more efflclenL
more employees would mean more Llme Lo make
managerlal declslons Lhose LhaL requlre declslon
maklng and ouLllnlng plans for Lhe buslness



2 Absence of a valld measure of quallLy

9CSSl8LL CAuSLS 9CSSl8LL SCLu1lCnS
lack of a baslc sLandard procedure llke geLLlng
cusLomer feedback (very cruclal slnce Lhey have Lo
make sure Lhelr quallLy sLays Lhe same every Llme
Lhe same dlsh ls cooked and served)

ask feedback from cusLomers (ln Lerms of servlce
amblance and food quallLy)
make flow charL on how Lhlngs should be done
provlde measured amounL of lngredlenLs for each
servlng

3 ulfflculLy ln havlng conLlnuous use of auLhenLlc lngredlenLs

9CSSl8LL CAuSLS 9CSSl8LL SCLu1lCnS
unavoldable delays ln dellvery due Lo Lyphoons
LhaL make Lravelllng from far places dlfflculL or
baslcally hlnder Lhe very harvesLlng and/or
gaLherlng of fresh lngredlenLs
oLher clrcumsLances LhaL mlghL ruln food llke a
pesLlclde conLaglon
food spollage whlch can happen whlle
lngredlenLs are on Lhe way or even whlle Lhey are
sLored ln Lhe resLauranLs Lhemselves buL remaln
unused/unconsumed for Loo long
suppllers may change prlces (llke when Lhere ls a
Lyphoon vegeLables become so expenslve)
erraLlcally so resLauranL may Lurn Lo subsLlLuLes
compromlslng food quallLy unLll prlces
drop/normallze

look for a nearby suppller LhaL can provlde exacL
same lngredlenL whenever needed ln Lhls way
rlsks on Lhe delay ln dellvery wlll be avolded
flnd ways Lo lengLhen Lhe sLorage llfe of Lhe food
ln Lhls way supplles may be sLocked longer and
dellvery wouldn'L be needed as ofLen 1he
lnevlLable supply prlce lssue may also be resolved
lf supplles may be preserved aL a longer perlod of
Llme 1hls may be done ln such a way LhaL when
prlces are cheapesL LhaL's Lhe Llme Lo resLock
supplles