Chipotle Food Chain

A)Process flow for placing order Choosing items: Burritos, Bowls, Tacos, Salads
Choosing type of Meat/V eget ables
Choosing Additional Toppings
Wrapping and Payment Waiting in queue
Selecting Food from Menu B)Operator’s Process Flow Take Selected Tortilla
NO
YES
Wrap and Bill
Add extras and/or Chips
Add chosen Salsas
Place chosen Bean type Chips/Extras Protein filling (Meat)
YES
Place Meat
NO
Place chosen type of Rice & Vegetables C)KANBAN u Chipotle is based on the KANBAN concept POSSIBLE KANBANs TO IMPROVE EFFICIENCY ITEM RECOMMENDATION BURRITO STEAMER USE 2 STEAMERS
MEAT 2 CONTAINERS VEGETABLES 2 CONTAINERS D)JIT u TORTILLA v JIT can be implemented for tortillas. v Using one card Kanban zero
v Maintaining safety stock is essential. u ASSEMBLY LINE
JIT can be inculcated in the assembly line by: v Giving proper orientation to the workers to ensure that everyone is familiar with their tasks. v A system that continuously monitors when items need to be replaced. v Ensuring there is enough safety stock in case demand increases. E)Supply Chain
A quick-serve restaurant, has less cooler and freezer space and also it drives volume unlike a casual dining restaurant which has room for more inventory and fewer weekly deliveries. So, supply chain management techniques that are used to reduce costs are unique to every individual industry. v CHIPS & DRINKS
• Use (Q,r) model to determine the reorder point.
• It is important to calculate the reorder point accurately as chips and drinks are fast selling products. v Tortillas
• The type of tortilla which sells the most needs to be determined.
• Order more of the fast selling tortilla. v Meat & Vegetables
• Using (Q,r) model, reorder point can be determined to ensure there is enough safety stock.
• The delivery lead time can be reduced by calculating the mean consumption