Food Industry-pom Pres

8/9/2019 Food Industry-pom Pres

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FOOD INDUSTRY


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PRODUCTION AND

OPERATIONS

MANAGEMENT


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AN OVERVIEW

About the industryMajor players

MCDPizza hutDominos PizzasConclusion


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THE INDUSTRY

World's fastest growing food types.People buy fast food because it's cheap, easy

to prepare, and heavily promoted In India alone the fast food industry is

growing by 40% a year.Because of the availability of raw material

for fast food, Global chains are floodinginto the country.


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MAJORPLAYERS IN FAST FOOD


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Started as drive in restaurant by two brothers,Richard and Maurice McDonald in California, in1937.

Used assembly line procedures in their kitchen formass production.

Speed, service and cleanliness became the critical

success factors of the business.Currently McDonald's operates in 121 countries &

having more than 30000 restaurant and serving53 Million customers everyday.

MCDS HISTORY


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Veg-Menu

Bevereges

Non-Veg Menu

Frozen-Deserts

PRODUCTS


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VEG MENU


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NON- VEG MENU

Chicken Maharaja Mac

McChicken

Fiet-O-Fish

Chicken Mexican Wrap

Chicken McGrill

Chicken McCurry


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BEVERAGES

Cold Coffee

Ice Tea

Soft Drinks

Mc Shakes

Hot Serves


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FROZEN DESSERTS

Soft Serve Cone

Mc Swirl

Soft Serve

Flavor Burst

Floats


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Supply Chain

Overview Cold ChainLocalSourci

ngSuppliers


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Vista Processed Foods Pvt. Ltd. -Supplier of Chicken and Vegetable

range of products.

Separate processing lines forchicken and vegetable foods.

Capability to produce frozen foodsat temperature as low as -35 DegreeCelsius to retain total freshness. International standards, procedures

and support services.


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Radhakrishna Foodland - DistributionCentre.

providing the entire range of servicesincluding procurement, quality inspection,storage, inventory management, deliveries,data collection, recording and reporting.

Salient strengths are:A one-stop shop for all distributionmanagement services.

Dry and cold storage facility to store andtransport perishable products attemperatures up to - 22 Degrees Celsius. Effective process control for minimumdistribution cost.


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Enhancing its efficiency & affectivity level byworking in different areas such as:

continuous improvement quality of goods and servicestraining customer satisfaction.

TQM


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Product Quality Quality improvement of its goods by improving

ingredients and nutrients of the food stuff.For eg: allergen information into the ingredientstatement for each menu item, Popular kids mealchoices etc.

The nutrition information is derived from testingconducted in accredited laboratories, publishedresources, or from information provided fromMcDonalds suppliers

CONTD..


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Continuous Improvement employee empowerment, benchmarking a

quality standard & maintaining just intime inventory system etc.

Customer Satisfactionincreased level of satisfaction of the

customers

CONTD..


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COMPANY OVERVIEWA subsidiary of Yum! Brands, Inc., the world's

largest restaurant company.From the humble beginnings of Frank & Dan

Carney in 1958, Pizza Hut has grown tobecome the biggest pizza company in theworld!

Approximately 34,000 restaurants, delivery-carry out units, and kiosks in 100 countries.

Annual sales around $10 billion.


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PRODUCTS

Pizzas in four different sizes: personal (anindividual serving), small, medium andlarge.

A variety of toppings plus "specialty" styles,including Meat Lovers, Pepperoni Lovers,Cheese Lovers, Veggie Lovers, DoubleCheeseburger, Supreme, Super Supreme.

Garlic cheese bread, pasta, bread sticks, cheesesticks, cinnamon sticks, mozzarellasticks, onion rings, chicken wings.


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PRODUCTIONS/OPERATIONSEnding inventory policy8am-11am productions 11am-3am customers are welcomeProduction:

1. addition of different spices andyeast to the flour2. different sizes of dough3. baking of dough

Pizza huts serving time never exceeds up to 20minutes.


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STEPS IN PIZZA PRODUCTION Identify toppingsSaucing proceduresUsing quality ringsLayout method overviewPlacement ofPizza in the oven In-store production, time conceptNeed to give priority to home delivery tickets


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CONTD.. Hands-on practice of making pizzas

Making half-n-half pizzas, single topping pizzas.

Using the Peak Revenue Period Checklist

Explain the service times of all items served by thestation

Closing of the make table

Storage of left over toppings

Cleaning procedures Thawing charts usage and placing meats for thawing

Tracking wastages on the make table


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SUPPLY CHAIN MANAGEMENT

SCM

Direct

Pepsi Company

Buns suppliercompany

mineral watersupplier

IndirectMeat and poultry

market

Vegetable market

Sauce companies


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IMPROVEMENT IN SUPPLY CHAINPERFORMANCE

After the implementation of specialized software forcustomer satisfaction they have achieved:

1. Maximum return on their technology investment2. Provides the fastest time to value3. Enables them to work with a single vendor to reduce

integration and implementation issues4. Is built by experts on a foundation that expands as

their business grows

5. Rapid Time to Value6. Cost effective.By this way they have improved their supply chain

process.


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MEASURES OF SC PERFORMANCE Supply chain strategy must consider the potential

trade-offs existing between:

y Cost

y

Qualityy Quantity

y Service

But Pizza hut competes on cost and services basis.

TheirP

erformance measurement system is linked withall its suppliers or traders to achieve breakthroughperformance in satisfying the end users


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For home delivery 40 minutes

For regular customers 20 minutes

Order fulfillment

lead time

Supply Chain

Responsiveness

70% but errors are not from our side they are

from their side when they want to order

something else and ordered else.

Perfect order

fulfillment

95%Delivery

performance

Supply Chain

Delivery Reliability

PerformancePerformance

Metric

Performance

Attribute

SCOR: Customer FacingSCOR: Customer Facing


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MODES OF TRANSPORT


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TOTALQUALITY MANAGEMENT Quality management-most important for a food

chain.

Employees back-of-the-house i.e. the kitchenassistants are trained.

Extra classes in order to meet the quality standardsset by Pizza Hut around the world.

Total quality management department implementsquality standards.

Quality management staff , shift managers observewhether the quality standards are met or not.

To fulfil the quality standards.


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COMPANY OVERVIEW

Founded in 1960 by Tom Monaghan.

Dominos Pizza is the second largest franchised pizzachain in the U.S.A.

Operating a network of company-owned andfranchise-owned stores in the United States andinternational markets.

There are currently about 8,500 corporate and

franchised stores in all 50 states and 55 countries.


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OPERATIONS The deliveries of the company cover ten million miles

per week.

The company operates, 624 company-owned and

franchise stores. The operations of Dominos are classified into three

segments. These include domestic stores, domesticsupply chain and international.


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SUPPLY CHAIN MANAGEMENT Food ProductionPreparing and mixing fresh pizza dough is theresponsibility of a production team members.

Commercial Delivery and ServiceDelivery & Service drivers will drive a truck over an

established route to deliver products to Dominos Pizzastores. WarehouseEnsures that the customers receive each and every product

they order, every time they order it.Main areas of responsibility will be to load, unload andmove materials within or near the distribution centre.

Customer serviceCustomer Service Representative -taking incoming ordersfrom stores using a telephone and computer.


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QUALITY Domino's HeatWave delivery bags contain a patented

disc that is pre-heated electrically.

Retaining heat and dispersing steam are the chief

features of Domino's pizza packaging. More than 80% of the corrugated board used in their

pizza boxes is made from recycled paper.

Training and operations including career developmentand store check activities, through its 'FlawlessExecutions' department, is important element of thecompany's TQM.


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CONCLUSIONExpertise in product development, sourcing

practices, quality standards, service levels andstandardized operating procedures in

multinational restaurants, a strength thatthey have developed over years of experiencearound the world. With the change in trend

there is also need for improvement and up

gradation of technology in food sector.The home grown chains have in the past few

years of competition with the MNCs, learnt afew things but there is still a lot of scope for

improvement

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Food Industry-pom Pres

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