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P i z z a N o w !

P i z z a N o w !. Michael Breault , Jeffrey Dunleavy, Christian Mongillo and Laura Humphrey. PN!. Our product . Our delicious, highly customizable pizzas are : Made-to-Order: customers choose exactly what sauces, cheeses, and toppings they want, and in what quantities

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P i z z a N o w !

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  1. Pizza Now! Michael Breault, Jeffrey Dunleavy, Christian Mongilloand Laura Humphrey PN!

  2. Our product • Our delicious, highly customizable pizzas are : • Made-to-Order: customers choose exactly what sauces, cheeses, and toppings they want, and in what quantities • Weigh-and-Pay: after all of the toppings are added, the pizza is weighed to determine the final price PN!

  3. Our mission: • We pledge to provide personalized pizza pronto! At Pizza Now! the customer is the head chef, and our qualified employees are trained to prepare high-quality, reasonably-priced and ready-to-eat pizza for local college communities along the Main Line. PN!

  4. Corporate strategy • Fast food pizza is a catch-all product that appeals to the diverse subgroups of the “Main Line” • Lower-middle class neighborhoods • 4 “driving” colleges and numerous grammar and high schools • Affluent suburbs PN!

  5. Core competencies • Customer empowerment • High level of customization and client-centric culture • Novelty • “Weigh-and-pay” pizza • Added dimension to the dining experience • Quality ingredients • Highly trained employees • Core functions that reflect our mission PN!

  6. Market analysis The primary target market for Pizza Now is undergraduate and graduate students, ages 18-25. • Four Colleges in the proposed geographic area with over 15,000 total students • The secondary target market is comprised of the local resident along Lancaster Avenue, the area typically referred to as the “Mainline.” • The average annual household income in this area is $144,500 PN!

  7. Competitive Priorities • Cost: reasonable gourmet fast; food prices minimum $6 flat rate plus $0.50 per ounce of added toppings • Quality: consistent quality • Time: quick lead time; order numbers given to combat queuing • Flexibility: unmatched variety and customization PN!

  8. Pizza Now! PN! Create Your Own! Step 1: Choose your Crust Step 2: Throw Down Sauce -Tomato -Marina -Olive Oil -Creamy Caesar -Alfredo -Vegan White -Traditional -Whole Wheat -Flat Bread -Deep Dish -Gluten-Free Step 3: Spice it Up with Toppings -Cheese: Mozzarella, Cheddar, Parmesean, Jack, Swiss, American, Blue Provolone, Nacho, Asiago -Meats: Pepperoni, Sausage, Beef, Chicken: grilled or cutlet, Ham, Meatballs -Veggies: Lettuce, Spinach, Hot Peppers, Roasted Red Peppers, Cucumbers, Carrots, Broccoli, Celery, Zucchini, Tomato, Squash, Eggplant ALL COOKED TO PERFECTION!

  9. Operations strategy • Line Process: dough  sauce cheese toppings weigh station • Assemble-to-order • High customer involvement • Hybrid office classification on the customer-contact matrix • Low resource flexibility, low capital intensity, moderate capacity to adjust to demand PN!

  10. Inputs from suppliers PizzaNow! Fresh Ingredients • Need suppliers that can handle the variety and dynamic needs of our stores • Dough, vegetables, meats, cheeses, toppings, sauces and beverages Utensils • Utensils and other auxiliary food service products such as forks, knives, napkins, cups, and straws • Must be delivered in a timely and specific fashion PN!

  11. Equipment and tools • Large counter space • Sanitation materials • Grill for toppings • Refrigerator • Flash ovens PN!

  12. Supplier selection • Reputation for quality control and fresh products • Proven track record of delivering top quality products on schedule and at a low cost • Offers organic products PN!

  13. Quality strategy • Rigorous acceptance sampling for all procured raw materials • Lean Quality Strategy • Employee training to reduce time and material waste • Streamlined movements at assembly line, speaking points • Six Sigma strategy for inventory control • Meticulous documentation by employees at day’s end • DMAIC approach strives for perfect order amount • Standardized ordering process (i.e. repeating orders back to customers) PN!

  14. Supply Chain inventory management • Suppliers • Sysco, an established player in the food industry • Independent local farms: • Cayuga Pure Organics, Lancaster Farm Fresh Coop and Sweet Stem Farm • Continuous Review • Accounts for perishability PN!

  15. Demand Management • Projected customers per week: 1,405 • Initial estimations derived from market research and the judgment of management • Once the business is up and running, we plan to employ more sophisticated forecasting techniques PN!

  16. Thanks! Any questions?

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