sunset grill prez
DESCRIPTION
Sunset Grill PrezTRANSCRIPT
![Page 1: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/1.jpg)
Sunset Grill Ivey Operations Club
Mid-term Review
![Page 2: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/2.jpg)
General Overview
• Role – Bruce Mulhuish: Franchise owner - Sunset at Blue
• Needs to get buy-in from partner for decision making
• Key Issues – Long-wait time
– Slow Table Turnover
– Capacity
– Seasonality
• Timing – April 30, 2009 now
– 30 days to make a decision
![Page 3: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/3.jpg)
External Size Up
• Industry/Market
– Seasonality – summer occupancy rate vs winter
• Correlated with Blue Mountain’s success
– Tourist destination – Recessions?
– Geographic issues – inventory management
• Other considerations
– Fresh ingredients vs. inventory management
– Diverse menu items
• Industry KSFs: Service, Quality, Turnover
![Page 4: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/4.jpg)
External Size-Up
• Competitive Analysis
– Barrier To Entry – Franchise License = $45,000
- Other Competitive entrants: McDonalds, Subway?
• Consumer Analysis
– Value – quick service, good quality food, and consistency
– Flexibility in orders
![Page 5: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/5.jpg)
Internal Size-Up
• Business Operations
– Ops cycle – labor intensive
– Type of flow – Batch with Line
• HR
- Right people – Min wage – align with strategy
• Financials
- $750,000 average annual sales
- 5% of revenue – Royalty cost
![Page 6: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/6.jpg)
Internal Size-Up
• KSFs – Location – One shift per day reduced variability – Brand and support from franchisor – Low price means high volume and table turnover is
important – Fresh and healthy cooked to order
• Operationally more difficult (cannot prep as much)
– Strong supplier network can negotiate better prices (higher margins)
– Inventory Management (fewer deliveries)
![Page 7: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/7.jpg)
Internal Size-Up
• Concerns
– Only two Sunset grill franchises in tourist areas- low experience and skill in corp management
![Page 8: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/8.jpg)
Quantitative
![Page 9: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/9.jpg)
Step #1: Lay Out Process Map
![Page 10: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/10.jpg)
Step #2: Layout All Processes (labour)
At this point, we know Dishwashers, cashiers, and hosts are not the bottleneck, so we will leave them alone going forward
![Page 11: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/11.jpg)
Make Some Assumptions
• # chits/order
– We have assumed 3 1/3
– You could have done a weighted average (# seats/# tables)
– Could have assumed 3
– This assumption is not the be all and end all…just make sure to clearly state your assumption
![Page 12: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/12.jpg)
Step #3: Determine Time Per Order
Rough Work Time per order
Servers 7 minutes 7 minutes
Bussers 3 minutes 3 minutes
Cooks 2 minutes/plate 6.66 minutes
Tables 60/74*# tables
![Page 13: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/13.jpg)
More Assumptions
• Servers (7 minutes per order)
– 1 minute taking order
– 1 minute putting order into the computer
– 3 minutes to get drinks and deliver them
– 1 minute to deliver food to the table
– 1 minute to process payment
![Page 14: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/14.jpg)
More Assumptions
• Bussers (3 minutes per order)
– 3 minutes to clear the table after the customers have left
![Page 15: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/15.jpg)
More Assumptions
• Cooks (2 mins per chit/6.66 mins per order)
– There are many ways to do this
– 6 minutes for 2 plates (3 minutes per order)
– 50 chits in 26 minutes (about 2 minutes per chit)
– 5 minutes per order (hidden in the case)
![Page 16: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/16.jpg)
More Assumptions
• Tables
– Throughput time is about 74 minutes right now
– Therefore, you turn less than the number of tables available per hour
• 60/74 percent of tables turned a year
![Page 17: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/17.jpg)
Step #4: Calculate Capacity
• We have chosen to calculate capacity as number of orders that can be processed per hour
• Then we can compare that to the demand schedule to see where the bottlenecks are
![Page 18: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/18.jpg)
Summer (with Patio) Winter
Weekday Weekend Weekday Weekend
Servers 26 51 17 34
Bussers 40 40 20 40
Cooks 27 36 18 36
Tables 30 30 19 19
The calculation for servers, bussers, and cooks is (60/time per order)*(# labourers) i.e. (60/7 minutes)*3 servers = 26 orders during summer weekdays For tables, it is (60/turnover time)*(# tables available) i.e. (60/74)*37 = 30 tables turned over every hour
This will then give us how many orders/tables of 3 1/3 people the different
labourers can handle
![Page 19: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/19.jpg)
Convert to Plates/Hour
Summer (with Patio) Winter
Weekday Weekend Weekday Weekend
Servers 86 171 57 114
Bussers 133 133 67 133
Cooks 90 120 60 120
Tables 100 100 65 65
We can compare these numbers to those on the demand schedule
![Page 20: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/20.jpg)
Results
• Summer Weekends
– The tables are the bottleneck
– Cooks are somewhat a bottleneck; however, this is not as big of a concern.
• Summer Weekdays
– There are no bottlenecks here; however, capacity utilization is very close to 100% for cooks and servers.
![Page 21: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/21.jpg)
Results
• Winter Weekend
– Tables are the bottleneck
• Winter Weekday
– There are no bottlenecks
![Page 22: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/22.jpg)
What must we do?
• Summer Weekend
– Must increase table capacity
• This means increasing turnover rate (decreasing throughput time)
• Could also add tables
– Should add more cooks to deal with capacity issues
• This will decrease throughput time (chits spend less time in the queue)
![Page 23: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/23.jpg)
What must we do?
• Summer Weekdays
– This one is ok for now
– Servers are most likely to become a bottleneck with variability; however, the result will be a short line up outside not a major concern
![Page 24: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/24.jpg)
What must we do?
• Winter Weekend
– Again, tables are the bottleneck, so we must find a way to flip the tables quicker
![Page 25: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/25.jpg)
Creating Criteria For Analysis
• What criteria would you suggest?
– Fix bottlenecks
• Tables
• Cooks
• Servers
– Decrease wait time
• 74 minutes of wait time is long for breakfast
– Increase ability to react to variability
– Rank the criteria by importance
![Page 26: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/26.jpg)
Option 1: Add Runners
• Decrease time spent by servers by 1 minute/order
• Decrease throughput time by about 4 minutes (assume food sits for 1 minute before being taken to a table) – Consistent with analysis that table turns will
increase by 5%-10%
• Only necessary to hire during times when tables and/or servers are the bottlenecks
![Page 27: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/27.jpg)
Option 1: Runners
• Have to do cost/benefit analysis
– $10/hr ($80)
– Can serve 6 more people per hour during peak hours (3 peak hours)
• 18 orders at about $10/order (70% margin) = $126
Summer (with Patio) Winter Weekday Weekend Weekday Weekend
Servers 200 133 Bussers 133 133 Cooks 120 120 Tables 106 69
![Page 28: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/28.jpg)
Option 2: Menu Boards
• Decreases order time (lowers throughput time and increases table turnover) and push higher margin items – $180/month
– Increase revs by 5% • $62,480 average monthly sales @ 70% margin
– ~$2200 per month
• Is it reasonable to assume that Sunset Grill can increase revenues by 5% using this method??? (qualitative assessment)
![Page 29: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/29.jpg)
Option 3: Substitution
• Pros – Improves customer service
• Cons – Slows down the kitchen, which is already a bottleneck
at many times
– Takes 1 additional minute per substitution • Even if 20% of people substitute 1 item, that would increase
a cook’s average time per chit to 2.2 minutes from 2 minutes
– Increases variability in cook time and most likely order time
![Page 30: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/30.jpg)
Option 4: Winter Capacity
• Benches
– Increases table capacity inside by 9 seats, which would reduce the table bottleneck
– Allows better support for larger parties
– Can be done in conjunction with other options
– $1400*5 = 7000 for 5 benches
![Page 31: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/31.jpg)
Option 4: Winter Capacity
• Heaters – Provide warmth for up to 10 seats
– $700 investment cost + $120/month
• 10 seats is 3 orders worth
• 3 hours/weekend day over capacity of 65 plates/hour
• 3 hours*10 plates/hour*8 weekends/month *$10/plate*70% margin – $1680/month
– Definitely worthwhile
![Page 32: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/32.jpg)
Option 5: Reduce Menu Items
• Mostly qualitative assessment
• Pros
– Decrease throughput time by 3 minutes on average (increasing table turnover)
– Sell higher margin items
• Cons
– Reduced offering
– Could lose customers
![Page 33: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/33.jpg)
Other Options/Alternatives
• Come up with some of your own alternatives
– Combo of other 5
– Maintain status quo
– Push alcohol sales
– Implement buzzer system for the line
– Hire more cooks/servers during bottleneck times
![Page 34: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/34.jpg)
Evaluate Options Using Criteria
• Evaluate all the options with respect to the criteria
– Use the quantitative table if you feel comfortable with it
![Page 35: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/35.jpg)
Recommendation
• Explicitly state your recommendation at the beginning
• Provide qualitative and quantitative reasoning for your decision
• Use your size-up to provide backup for the recommendation
![Page 36: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/36.jpg)
Action Plan
• Briefly explain how you are going to roll out your recommendations
– Timing
– Who will be involved
![Page 37: Sunset Grill Prez](https://reader031.vdocuments.us/reader031/viewer/2022020320/563db81e550346aa9a90b816/html5/thumbnails/37.jpg)
Risks/Contingencies
• Outline the risks of implementing the recommendation