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Mike Wheeler

=. +. Mike Wheeler. Jeff Lark. Ben Dean. Brady Williams. Casey Jackman. Background. Owner/Founder Christian McDaniel 840 N 700 E Provo, UT Menu Fresh cookies, ice cream, ice cream sandwiches Shakes, hot chocolate New store- 743 W 100 N American Fork, UT. Strategic Objectives.

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Mike Wheeler

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  1. = + Mike Wheeler Jeff Lark Ben Dean Brady Williams Casey Jackman

  2. Background • Owner/Founder Christian McDaniel • 840 N 700 E Provo, UT • Menu • Fresh cookies, ice cream, ice cream sandwiches • Shakes, hot chocolate • New store- 743 W 100 N American Fork, UT

  3. Strategic Objectives • "I didn't want to do some dinky place where the only thing people talk about is the price” • Quality food product • Fun atmosphere • Balance of price and value

  4. Methods to Achieving Strategy • Not compromise on product quality • Purchase high quality ingredients • Bake cookies fresh daily • Encourage employees to have fun • With customer • With each other

  5. = + Weekly visual inventory check. Weekly visual inventory check. Nicholas & Co. comes and delivers the dry goods. Dreyers comes and delivers the ice cream. Fill out ordering sheet. Fill out ordering sheet. Invoice/Receiving Report Filed Invoice/Receiving Report Filed Ordering call placed to the Nicholas & Co. Ordering call placed to Dreyers. Payment of accounts within 15 days. Payment of accounts within 15 days. Order sheet is filed. Order sheet is filed.

  6. Estimate standard daily cookie needs. Gather needed baking supplies. Anticipate evening inventory needs Preheat ovens. Make group 2 base. Gather needed baking supplies. Mix group 2 variations. Would refrigeration affect taste? Yes In large mixer, make group 1 base. Wash/clean up. No Make dough and store it in the refrigerator for evening needs. Mix variation of base 1 cookies (chocolate chips, M&M's, etc.) Continue process with each group and individual cookie until standard daily supply is filled. Bake cookies. Look at the day's sales and current inventory levels. Wash bowls and pans and clean up. Sufficient? No Yes

  7. When business picks up in the evening, and you're getting low on one kind of cookie… Will we run out? No Yes No action needed. Do we have dough? Yes No Bake more with pre-made dough. Is there time to make a batch? Yes No Start the baking process again. Recommend other kinds of cookies. After closing, all cookies are bagged and put next to the register for half-price sale.

  8. Day-to-Day Cookie Making and Baking Open Store Serve Customers Maintain Inventory Levels Close Store

  9. Primary Recommendation • Establish metrics • Improve decision making • Analysis • Times • Start to finish processes • Contribution margins • Future replication across company • Detailed recipe steps • Sales records

  10. Dependent Recommendations • Average batch times • Benchmarks • Complete faster batches first and longer batches last • More dishes later in day • Analyze increases and decreases in average times • Evaluate fluctuation • Machine maintenance • Standardization of processes • Ease of replication across business expansions • No need to borrow baker from other stores • Franchising

  11. Dependent Recommendations • Profitability standards • Known contribution margins for various products • Evaluation of most profitable products • Sales forecasting • Better estimates of demand • Decrease variable costs • Decrease excess cookies

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