Case Study Copper Kettle Catering
Case Study
Copper Kettle Catering
A. Synopsis
Copper Kettle Catering is a full service catering company that was established in 1972. They have subsequently grown to be one of the largest catering businesses in North Carolina. They have two different types of customer demands. They have a “delivery only” side of the business which focuses on preparing and delivering same day box lunches with a limited menu. The demand for this service remains fairly constant throughout the year. They also have a “deliver and serve” side of the business which focuses on catering large parties, dinners, and weddings. The lead time for this service is much longer. Customers usually book dates and choose menu items weeks or months in advance. This service also requires a much larger and diverse menu and the demand is much more seasonal. CKC’s facilities support both operations and their physical facilities layout resembles that of a job process. They have 10 full time employees; and all except the cook, are flexible and can move between tasks as needed. CKC realizes that the catering business is very competitive and they have identified and prioritized their competitive priorities. They have recently noticed that customers are demanding more flexibility and faster response times. Small specialty caterers have recently entered the market and are able to satisfy these customer demands. Wayne and Janet Williams, the owners of CKC are impressed by the lean systems concept; however, they are concerned whether or not lean concepts and practices are transferable to their service business.
B. Purpose
The purpose of this case study is to discuss and better understand the concept of lean systems and how management can apply lean concepts and practices to a service business through process management, inventory management, work flow and flexibility, and scheduling and delivery, to help CKC make improvements and gain a competitive advantage. We will try and determine how to use the lean
Copper Kettle Catering
A. Synopsis
Copper Kettle Catering is a full service catering company that was established in 1972. They have subsequently grown to be one of the largest catering businesses in North Carolina. They have two different types of customer demands. They have a “delivery only” side of the business which focuses on preparing and delivering same day box lunches with a limited menu. The demand for this service remains fairly constant throughout the year. They also have a “deliver and serve” side of the business which focuses on catering large parties, dinners, and weddings. The lead time for this service is much longer. Customers usually book dates and choose menu items weeks or months in advance. This service also requires a much larger and diverse menu and the demand is much more seasonal. CKC’s facilities support both operations and their physical facilities layout resembles that of a job process. They have 10 full time employees; and all except the cook, are flexible and can move between tasks as needed. CKC realizes that the catering business is very competitive and they have identified and prioritized their competitive priorities. They have recently noticed that customers are demanding more flexibility and faster response times. Small specialty caterers have recently entered the market and are able to satisfy these customer demands. Wayne and Janet Williams, the owners of CKC are impressed by the lean systems concept; however, they are concerned whether or not lean concepts and practices are transferable to their service business.
B. Purpose
The purpose of this case study is to discuss and better understand the concept of lean systems and how management can apply lean concepts and practices to a service business through process management, inventory management, work flow and flexibility, and scheduling and delivery, to help CKC make improvements and gain a competitive advantage. We will try and determine how to use the lean