SCHM 2301 Case Analysis

8/11/2019 SCHM 2301 Case Analysis

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Sonnies Gourmet Sand

CafeAllison Davis and Taylor Aguilar


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Popular new casual restaurant

Located in an outdoor shopping center

Prime lunchtime hours are 11:30 AM - 1:30 PM

Menu:

o 9 standard sandwiches

o Build your own sandwich option

o Side of chips or 4 types of salads

Background Info


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Service Process Matrix


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Part 1: Order Placement Proces

1. Customer enters cafe

2. Employee greets customer and fills out two part paper

order form

3. Employee gives top part of order form to customer and

gives bottom part to the next employee

4. Greeter employee fills beverage order

5. Customer walks to cashier and pays

6. Customer waits for order


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Blueprint 1 - Order Placement


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Part 2: Order Fulfillment Proces

1. First employee puts side on the plate

2. First employee assembles bread, meat and cheese

3. Second employee adds topping and sauces

4. Second employee slices the sandwich

5. Third employee checks for accuracy

6. Third employee moves sandwich to pick-up area, calls custom


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Blueprint 2 - Order Fulfillment


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Current Rate of ServiceStart Order Time

Custom Sandwich = 80 seconds

Standard Sandwich = 60

seconds

Average Start Order Time

80 seconds + 60 seconds =70 seconds

2

Entire Service TimeCustom Sandwich = 415 seconds

Standard Sandwich = 395 seconds

Average Entire Service Time

415 seconds + 395 seconds = 405 seconds

2

Customer Orders St

3600 seconds per hour = 51 c

70 seconds

However, there are a number of cu

orders will be started, but not be fi

there is not enough time within the

order to be completed. There are 4

the hour that orders will be place b

Orders Started, But Not C

405 seconds unavailable

70 seconds (start order)

Completed Customer

51 customer - 6 orders starte

customers


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Line Balancing 1 - Order Placem


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Line Balancing 2 - Order Fulfillm


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Line Balancing Equations

Takt time = available production per day/output needed per da

Takt time = 120 minutes/40 customers = 3 minutes per wo

(max)

Theoretical number of stations (N) = total number of task times

Theoretical number of stations (N) = 6.75/3 = 2.25 = 2 sta

Efficiency = Sum of all task times/(actual work stations x takt ti

Efficiency = 6.75/(5 x 3) = .45 x 100 = 45%


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Recommendation 1

Eliminate workstation 2

Move cashier behind the counter near the

greeter employee

Benefits:

o Decrease process 1 minute and 30

seconds

o Takes away cashiers idle time of 0.33

minutes


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Blueprint 1 - Order Placement


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Line Balancing 1 - Order Placem


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Recommendation 2

Eliminate Workstation 3

Workstation 2 now will complete

tasks C-F

Benefits

o Decreased idle time from

workstation 2 and 3


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Blueprint 2 - Order Fulfillment


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Line Balancing 2 - Order Fulfillm


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Results

Increase efficiency by 2%

Decrease sandwich making time on average from 6.75 to 5.25

o Decrease waiting time

o Yield more working professionals

Will be able to serve 1 more customer per hour

Save on labor costs because one less employee needed


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Any Questions?

Documents

SCHM 2301 Case Analysis