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La Cantina Authentic Mexican Cuisine on the Mainline . Operations Management Group #6 Amanda Bosch Dylan mich Mariana sanchez William skinner. La Cantina’s Story.

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la cantina authentic mexican cuisine on the mainline

La CantinaAuthentic Mexican Cuisine on the Mainline

Operations Management

Group #6

Amanda Bosch

Dylan mich

Mariana sanchez

William skinner

la cantina s story
La Cantina’s Story

The proposal to open up La Cantina restaurant originated from four Villanova students who dreamed of having an affordable authentic Mexican restaurant close to school.

All four students traveled to Mexico during Fall Break with the purpose of familiarizing themselves with the Mexican culture and cuisine.

The name “cantina” is Spanish fora bar where they also serve appetizers.

mission statement
Mission Statement

La Cantina will deliver authentic Mexican food at a low price for the local college student population and neighboring community. La Cantina’s fusion of Mexican cuisine and culture will be a unique and satisfying experience for the consumer.

environmental scanning
Environmental Scanning



Bryn Mawr



target markets
Target Markets
  • 18-24 year old college students
    • Living both on and off campus
    • 13,500 combined enrollment with average tuition of $51,000
  • 35-54 year old married adults
    • Along the mainline
    • High disposable income
    • Average household size greater than two
needs assessment
Needs Assessment
  • College student needs
    • Cost, convenience and flavor
    • More late night dining options
  • Adults/Families needs
    • Quality, value and a unique friendly atmosphere.
  • Order Winners:
    • High quality ingredients and authentic food
    • Cater to the nightlife college crowd (time flexible)
core competencies
Core Competencies
  • Efficient Services
    • High customer interaction
    • Pay when you order/pick up when it’s ready
    • Pick up
    • Delivery (late night)
  • Low Priced Menu
    • Low cost operations = low prices
    • $18 maximum food, $30 maximum drinks
    • Discounts for late night orders

Convenient location

    • Cleanliness
    • Safe area
competitive priorities
Competitive Priorities

Affordable price

Authentic quality


consumer dining experience
Consumer Dining Experience

Customer goes up to register

Customer places order and pays

Customer may order a drink at the bar or sit down in a table

When food is ready customer picks order up and enjoys!

During this process the manager continually oversees operations

food suppliers
Food Suppliers

US Foods

“First in Food” A leading food distributor and one of the largest private companies in the US

Offer more than 350,000 national brand products

In Allentown, PA (~52 miles away)

Sysco Philadelphia

Sysco serves approximately 400,000 customers across the US

Quality Assurance Team

Business Resources Center

In Philadelphia (~18 miles away)

beverage suppliers
Beverage Suppliers

Allied Beverage Group

One of the largest wholesale distributors of wine and spirits in the US

Provide all of our Mexican oriented drinks (i.e. Corona, Dos Equis, Patrón)

In Mt. Laurel, NJ (~25 miles away)

Coca Cola Refreshments Philadelphia

Brand name

A wide variety of Coke products

Low cost

In Philadelphia (~18 miles away)

menu options
Menu Options
  • Appetizers
  • Guac and chips
  • Spicy Ceviche
  • Cantina Nachos
  • Salads
  • Frontera Salad
  • Burritos
  • Fajitas
  • Tacos
  • Desserts
  • Churros
  • Flan
  • TresLeches cake
  • Drinks
  • Margaritas (original, strawberry, passion fruit, blue curacao)
  • Beers
  • Dos equis
  • Corona
periodic review system
Periodic Review System
  • Weekly review system
    • All purchased foods
    • Matches our weekly food delivery shipments
    • Easily reach our target inventory level
  • Inventory that is most prone to spoilage (i.e. meat, fish, & dairy) will be reviewed nightly
lean system of quality control1
Lean System of Quality Control
  • La Cantina’s Employee Training Program in Mexico will curtail the following wastes:
    • Inappropriate Processing: Learn Mexican culinary technics when preparing dishes
    • Defects: The training will minimize mistakes made
    • Underutilizing Employees: The time , effort and money spent our chefs with this program shows that La Cantina is committed to promoting our workers
  • Elimination of Servers
    • Restrains pilferage
    • Reduces wait times
statistical control charts
Statistical Control Charts
  • X-bar charts: to measure time metrics
    • Food Preparation
    • Delivery Times
  • P-charts: to measure the proportion of errors
    • Quality of deliveries
    • Food quality
weekly demand forecast
Weekly Demand Forecast

We estimate that our demand will be an average of 80 customers per day from Sundays through Wednesdays and will increase significantly from Thursdays to Saturdays.

On school breaks we expect a lower demand from college students but higher from adults with families

Holidays: Cinco de Mayo!

demand management
Demand Management

Forecast based on estimates:

start up costs
Start-up Costs

Licensing & Fees

Permit for Signs $40

Inspection Fees $350

PA Retail Food Facility $241

Radnor Township Food Fee $100

Limited Liability Limited Part. $125

Insurance $6,000

Filling Fee $700

Trademark $50

Liquor License $500

Total: $205,006

  • La Cantina will answer the lack of an authentic and low cost Mexican restaurant ; we will be an order winner:
    • Authenticity- Chef Training Program in Mexico
    • Delivery Service
    • Late Hours
    • Unique ordering system
    • Low cost
    • Appeal to both college students and neighboring communities