Operations Management Group #4 Carlos Bonnin Joseph-Jordan Brown-Anoma Michael Cardi

1. Tapa De Line Operations Management Group #4 Carlos Bonnin Joseph-Jordan Brown-Anoma Michael Cardi Nicholas Argiro

2. Mission Statement Our mission is to make every guest feel completely at home and at the same time a place far away.  A place in time and a place that previously only existed in imagination.  A place where time stops and where every moment is to be savored with the finest of foods. To sell delicious and remarkable tapas. That the food we sell meets the highest standards of quality and freshness. To consistently provide our customers with impeccable service by demonstrating warmth, humor, graciousness, efficiency, knowledge, professionalism, and integrity in our work. To create and maintain a restaurant that is comprehensive and exceptional in its attention to every detail of operation.

4. Unique Serving Method

5. Menu

7. Market Segments Located in Bryn Mawr, PA College students and families 24% of people between ages of 18 and 24. 73% of students in the area are in college. 6,373 families in Bryn Mawr Of the 313 restaurants in the area, only 2 are Spanish. Matador and Verdad

8. Target Market Primary Target – students Want that go-to place Multiple colleges in the area Close to Villanova Cheap yet quality food Secondary Target – families Family environment Great place to bring children

9. Needs Assessment Place for students to socialize over a nice meal Relaxing environment Family atmosphere Delicious food

10. Core Competencies Location Hours of operation Monday – Wednesday: 5pm – 11pm Thursday – Sunday: 4pm – 12pm Food quality Unique food service

11. Competitive Priorities Quality Variety Customization

12. OPERATIONS STRATEGY Aligned with our competitive priorities Fewer employees than the traditional restaurant Assemble to order strategy A hybrid office process structure high customer contact moderately customized services Capital Intensity= The Conveyor Belt*

13. DAILY INPUTS NEEDED Plates Cutlery Drinking glasses Toothpicks Food Ingredients*

14. SUPPLIER INPUT Non Alcoholic beverages Fresh produce, weekly Meat-Ham, Pork, Sausage Seafood- Shrimp, Salmon, Mussels Cheese- Manchego, Brie, Camembert, Gouda, Mozzarella

15. Food Supplier Selection Quality Cost Reputation

16. Equipment Needed Conveyor belt Cash register Industrial refrigerator for drinks Industrial dishwasher

17. Lean System of Quality Control Overproduction Generate accurate demand forecasts and match these with food preparation quantities Cut down wait times Track seating time and tray refill times Limit Transportation Waste Conveyor belt and colored tooth pick pricing system

18. Lean System of Quality Control Inventory Control Track supplier orders and inventory levels/usage throughout the week Safely handle and store food in the kitchen Defects Thorough training for all chefs, cooks, and servers Customer service is a priority Utilization of Employees Generate accurate sales forecasts and staff the restaurant accordingly

19. Statistical Control Chart X- Bar Chart Food preparation time Wait Times Delivery Times P- Chart Food Quality Delivery Quality Tapa de Line Food Quality

20. Forecasting Techniques Weekly Demand Forecasts Weighted moving average method Exponential Smoothing Errors Cumulative Forecast Error Mean Absolute Deviation

21. Demand Management Judgment methods A base benchmark Verdad Restaurant 150 daily Customers/450 Tapas

22. Monthly Expenses

23. Profit

24. The End Thank You!