Competition in the Restaurant Industry
Table of Contents
1.0 Introduction 1
2.0 Literature Review 1
3.0 Back Ground of La Tante Royal 3
3.1 Nature of Competition 3
3.2 Basis of source decision 4
3.3 The role of suppliers 4
3.4 Eliminating waste and reducing cost 4
3.5 Just in time 5
3.6 Supplier development 5
3.7 Data interchange and interaction 5
4.0 Conclusion and recommendation 6
References 7
1.0 Introduction
Competition in the restaurant industry is very competitive. Restaurants compete torwards offering customers real value for money. Every customer wants the best quality of food he or she offers money for and at the lowest price possible. With all food joints with this tough competition in mind, it is very important for them to understand what their customers want. La Tante Royale understands the fact that its customers want value for money but would not compromise on quality. Although lean thinking was developed by the motor industry it is equally applicable to sectors such as utilities, services and retail. The 'lean ' concept is applicable to all types of purchasing organisation irrespective of size. La Tante Royal uses lean management approach to reduce cost, waste and maximize its asset in order to gain competitive advantage through delivering value at reasonable price.
2.0 Literature Review
With a true just in time Lean operation, materials flow ‘like water’ from the supplier through the production process and onto the customer with little, if any, stock of raw materials in warehouses, with no buffer stocks of materials and part-finished goods between stages of the manufacturing process, and no output stock of finished goods.
This just in time approach requires that materials arrive from dedicated suppliers to production at the right stage of the process just when required, and when the production process is completed that the finished product is shipped directly to the next stage in the supply chain.
With no spare or
1.0 Introduction 1
2.0 Literature Review 1
3.0 Back Ground of La Tante Royal 3
3.1 Nature of Competition 3
3.2 Basis of source decision 4
3.3 The role of suppliers 4
3.4 Eliminating waste and reducing cost 4
3.5 Just in time 5
3.6 Supplier development 5
3.7 Data interchange and interaction 5
4.0 Conclusion and recommendation 6
References 7
1.0 Introduction
Competition in the restaurant industry is very competitive. Restaurants compete torwards offering customers real value for money. Every customer wants the best quality of food he or she offers money for and at the lowest price possible. With all food joints with this tough competition in mind, it is very important for them to understand what their customers want. La Tante Royale understands the fact that its customers want value for money but would not compromise on quality. Although lean thinking was developed by the motor industry it is equally applicable to sectors such as utilities, services and retail. The 'lean ' concept is applicable to all types of purchasing organisation irrespective of size. La Tante Royal uses lean management approach to reduce cost, waste and maximize its asset in order to gain competitive advantage through delivering value at reasonable price.
2.0 Literature Review
With a true just in time Lean operation, materials flow ‘like water’ from the supplier through the production process and onto the customer with little, if any, stock of raw materials in warehouses, with no buffer stocks of materials and part-finished goods between stages of the manufacturing process, and no output stock of finished goods.
This just in time approach requires that materials arrive from dedicated suppliers to production at the right stage of the process just when required, and when the production process is completed that the finished product is shipped directly to the next stage in the supply chain.
With no spare or
References: Kotter, J.R. 2007, "Leading change - Why transformation efforts fail", Harvard business review, vol. 85, no. 1, pp. 96, Retrieved 18th December 2012 Shook, J Womack, J.P. & Jones, D.T. 2003, Lean thinking: banish waste and create wealth in your corporation, Revised and updated edn, Simon & Schuster, London., Retrieved 18th December 2012 Womack, J.P Basu, R., and Wright J N (2008). Total Supply Chain, Management, Chapter 13: Butterworth and Heinemann, Retrieved 20th December 2012 Onno Meij, Creating the ‘Lean’ supply chain, Retrieved 20th December 2012 of Lean Production, New York: Harper Perennial, Retrieved 20th December 2012 Kovacheva A.V.,(January 2010) Challenges in Lean implementation, Retrieved 20th December 2012