OPERATIONS DECISIONS SLP 4 continues with your imaginary company focused on supply chain management (T & T’s Restaurant ). Session Long Project Continue using your fictitious company from the previous Module 1, 2, & 3 SLP Assignment, and continue to de

Introduction

T&T’s is a restaurant that has been meeting customer needs for the last one and a half years. It has been able to meet these needs based on research conducted on the consumer or customer behavior thus enabling it to fashion its food and beverages according to the presenting needs. At the same time, the restaurant has been able to be welcoming to all and sundry which means that people of all ages and all statuses with regard to the marital nature are welcome. It is, therefore, a family restaurant that seeks to serve the customers that food that their grandmother has made them before or breakfast that meets their daily needs. The restaurant makes dining experience worth the while through having the customers be involved in games once they purchase food that costs more than $10. This is one of the pull forces or the attracting forces to the restaurant. What makes the running of the restaurant more convenient and efficient is the supply chain management; which is conducted efficiently to ensure that the customers have their food on the table in good times so that the customer value is improved and so is their satisfaction.

Supply Chain and Integration

To ensure that the customers are satisfied by the time they leave the restaurant, it is essential to run the restaurant effectively and efficiently through having a seamless supply chain. This means that the whole process has to be carefully monitored and run. On a new day, the supervisor ensures that they go through any issues that might have come up on the previous day so that they are dealt before the start of work on this specific day. They then go through the orders made by the suppliers and in what quantities so that they may ensure that they are in the correct quantities, qualities and according to the expectations of the restaurant’s kitchen. The chef then goes on to have a list prepared on the food that the restaurant is going to serve on this specific day while ensuring that the rest of the kitchen crew is aware of this. Breakfast is served before lunch preparations are dealt with (Carvalho & Cruz-Machado, 2011).

The crew is made aware of the food preparations when the meeting is held with the entire restaurant’s staff with the supervisor being in charge, with the help of the chef and head barista. The chef then holds a meeting with the waiters, to let them know of the food on the menu so that it might be easier for them to articulate this to the customers. Following this is the arrival of the supplies by the suppliers which then signals kick off for the meal preparations. After preparation is done, lunch is served. After lunch, the dinner menu is prepared, and preparations begin after which the waiters are briefed on dinner serving. Preparations are conducted in good time and as orders come into the kitchen. Customers then leave, and the accountant reconciles the day’s work. Orders are made by the supervisor following an inspection of what is left in the restaurant’s pantry. The orders are made in the evening or night so that the supplies can be delivered the following morning. The supply chain process takes into account each and every one of these stages for efficiency in running the restaurant and meeting customer needs in good time. All steps integrate with each other.

Supplier and Customer Review

The relationship between the suppliers and the restaurant as well as that between the customers and restaurant is paramount. To ensure a smooth running of the restaurant, it is important that these relationships be maintained well. At the end of a workday, the pantry in the restaurant is checked to identify all that is required for the following days and the rest of the week’s food preparations (Maslaric & Groznik, 2011). The calls are then made to the suppliers with the quantities in mention and the delivery time distinctly uttered. This helps keep the suppliers and the supervisor on toes to ensure all requirement is met by the projected time. At around 9:30 a.m. the following morning, supplies are delivered to the restaurant, and the supervisor ensures that all the items on the items are present and checked within its standard before letting the supplier leave. It is very important to check especially perishable item so that you are receiving a fresh and undamaged product that has to be served to the customer. Payment to the suppliers is made during the last week of the month. When it comes to the customers, food presentation and quality is important. Once food preparation is in the process, the waiters take the orders of the customers, which are then taken back to the kitchen. Food is prepared according to the wishes of the customers and highly recommended to deliver within 10 minutes or less, depending on the complexity of the food preparation. Once the food is set on the customer’s table, the cashier then calculates the order and has it printed out for the customers who then pays when done with eating (Ambe & Badenhorst-Weiss, 2011).

Insight provision

Supply chain links to operations strategy through ensuring that the needs of the restaurant are duly met by checking the laid out rules of operation. The strategies are checked against the already-achieved goals and are used to narrow down the remaining goals so that they are well allocated according to the set-out guidelines. Inventory management is an operations strategy that allows the supply chain process to meet the restaurant goals effectively and efficiently. Every supply that is leaving and entering storage area must be logged so that accountability is transparent for the decision-making process. The adoption of continuous process improvement ensures that goals are realized efficiently with improvement at each point with regard to the supply chain process.

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