Mr.Ghori
Executive Summary:
Barrie Super Subs is a chain of 300 restaurants across Canada. The restaurant’s managers spend most of their time purchasing, hiring and managing accounts of the business. The assistant managers help the managers with their work but they serve the customers during the busy lunch time. The team leaders and part time workers are university/college/high school students who serve the customers and earns minimum wage. The restaurant managers are subject to monthly bonus which is determined by the percentage of wastage relative to sales. The managers know that the lower the wastage the higher their bonus is. But wastage occurs and is a common factor at restaurants due to spills, overcook and incorrect orders. The team leaders are minimum wage employees and since they have no incentives they do not report accidental or deliberate wastages to managers. Moreover they fear of getting snubbed by co-workers in university classes.
The restaurant employees get a food allowance if they work continuously for four and one-half hours. Some employees who work less than four and one half hours indulge in consumption of food secretly while some provide free soft drinks and chips to their friends to become popular in school. These are considered wastage as unaccounted food and drinks. The employees believe that the food expense is low company expenditure. However at a certain time the wastage of the restaurant had risen so much that the managers stopped getting bonus. They reiterated by changing and authorizing the food allowance for workers working six hours or more in a single shift from four and one-half hours. It deteriorated the workplace atmosphere at the Barrie Super Subs restaurant. The new food allowance rule disappointed the workers and almost 20 % experienced staff quit their job in search of another job. It did not improve the wastage of the restaurant and besides it exacerbated the relations between existing workers and managers.
The managers couldn’t
Barrie Super Subs is a chain of 300 restaurants across Canada. The restaurant’s managers spend most of their time purchasing, hiring and managing accounts of the business. The assistant managers help the managers with their work but they serve the customers during the busy lunch time. The team leaders and part time workers are university/college/high school students who serve the customers and earns minimum wage. The restaurant managers are subject to monthly bonus which is determined by the percentage of wastage relative to sales. The managers know that the lower the wastage the higher their bonus is. But wastage occurs and is a common factor at restaurants due to spills, overcook and incorrect orders. The team leaders are minimum wage employees and since they have no incentives they do not report accidental or deliberate wastages to managers. Moreover they fear of getting snubbed by co-workers in university classes.
The restaurant employees get a food allowance if they work continuously for four and one-half hours. Some employees who work less than four and one half hours indulge in consumption of food secretly while some provide free soft drinks and chips to their friends to become popular in school. These are considered wastage as unaccounted food and drinks. The employees believe that the food expense is low company expenditure. However at a certain time the wastage of the restaurant had risen so much that the managers stopped getting bonus. They reiterated by changing and authorizing the food allowance for workers working six hours or more in a single shift from four and one-half hours. It deteriorated the workplace atmosphere at the Barrie Super Subs restaurant. The new food allowance rule disappointed the workers and almost 20 % experienced staff quit their job in search of another job. It did not improve the wastage of the restaurant and besides it exacerbated the relations between existing workers and managers.
The managers couldn’t