PowerPoint Presentation

Operations ManagementGroup #4Carlos BonninJoseph-Jordan Brown-AnomaMichael CardiNicholas Argiro

Tapa De LineMission Statement Our mission is to make every guest feel completely at home and at the same time a place far away. A place in time and a place that previously only existed in imagination. A place where time stops and where every moment is to be savored with the finest of foods. To sell delicious and remarkable tapas. That the food we sell meets the highest standards of quality and freshness. To consistently provide our customers with impeccable service by demonstrating warmth, humor, graciousness, efficiency, knowledge, professionalism, and integrity in our work. To create and maintain a restaurant that is comprehensive and exceptional in its attention to every detail of operation.

To deliver authentic Spanish bites of perfection to all of our customers2

Unique Serving Method

Use the board4Menu

Market SegmentsLocated in Bryn Mawr, PACollege students and families24% of people between ages of 18 and 24.73% of students in the area are in college.6,373 families in Bryn MawrOf the 313 restaurants in the area, only 2 are Spanish.Matador and Verdad

Target MarketPrimary Target studentsWant that go-to placeMultiple colleges in the areaClose to VillanovaCheap yet quality food

Secondary Target familiesFamily environmentGreat place to bring children

Needs AssessmentPlace for students to socialize over a nice meal

Relaxing environment

Family atmosphere

Delicious foodCore Competencies Location

Hours of operationMonday Wednesday: 5pm 11pmThursday Sunday: 4pm 12pmFood quality

Unique food serviceCompetitive Priorities Quality

Variety

Customization

OPERATIONS STRATEGYAligned with our competitive prioritiesFewer employees than the traditional restaurantAssemble to order strategyA hybrid office process structure high customer contact moderately customized servicesCapital Intensity= The Conveyor Belt*

DAILY INPUTS NEEDEDPlatesCutlery Drinking glasses ToothpicksFood Ingredients*

SUPPLIER INPUTNon Alcoholic beveragesFresh produce, weeklyMeat-Ham, Pork, SausageSeafood- Shrimp, Salmon, MusselsCheese- Manchego, Brie, Camembert, Gouda, Mozzarella

Food Supplier SelectionQuality

Cost

Reputation

Equipment NeededConveyor belt

Cash register

Industrial refrigerator for drinks

Industrial dishwasher

Lean System of Quality ControlOverproductionGenerate accurate demand forecasts and match these with food preparation quantities

Cut down wait times Track seating time and tray refill times

Limit Transportation WasteConveyor belt and colored tooth pick pricing system Lean System of Quality ControlInventory ControlTrack supplier orders and inventory levels/usage throughout the weekSafely handle and store food in the kitchenDefectsThorough training for all chefs, cooks, and serversCustomer service is a priorityUtilization of EmployeesGenerate accurate sales forecasts and staff the restaurant accordingly

Statistical Control ChartX- Bar ChartFood preparation timeWait TimesDelivery TimesP- ChartFood QualityDelivery Quality

Tapa de Line Food QualityForecasting TechniquesWeekly Demand ForecastsWeighted moving average methodExponential SmoothingErrorsCumulative Forecast ErrorMean Absolute Deviation

Demand Management Judgment methods

A base benchmark

Verdad Restaurant

150 daily Customers/450 Tapas Monthly Expenses

Profit

The EndThank You!