Final presentation to mentholatum

Team MentholatumCafeteria Analysis

Ashish ManjrekarDaniel WemmellJoshua Higgins

Ross SarrafBurhan Saiyed

Agenda

1. Corporate Champions2. Methods & Results3. Diagnosis

1. Employee Value2. Communication audit3. Take-Out Meal Findings

4. Prescription/Recommendations1. Organizational Behavior2. Communication

5. Community Service6. Team Learning

Corporate Champions

• Provide MBA students with organizational exposure in various industries

• Identify a problem, event or situation and conduct research on it

• Prepare summary of findings and offer prescriptions

Our Project

• Invested significant capital expenditures in building on-site cafeteria

• Completed in 2010• State-of-the-art kitchen• Offers Hot meals on-site• Wide variety of items• Contractual kitchen staff

The Project

• Pre-cafeteria research was conducted in 2010• No research since• Project assesses impact on:– Employee perceived value– Communication elements– Feedback and Suggestions

Agenda

1. Corporate Champions2. Methods & Results3. Diagnosis

1. Employee Value2. Communication audit3. Take-Out Meal Findings

4. Prescription/Recommendations1. Organizational Behavior2. Communication

5. Community Service6. Team Learning

Methods

• Meetings with management• Collaboration to draft survey– Management assisted in determining:• Length• Sample

• Survey administered by management

Survey

• Qualitative and Quantitative• 1 to 5 scale:– 1 strongly disagree– 2 disagree– 3 neither agree nor disagree– 4 agree– 5 strongly agree

Data Sample

• 63 employees/220 totalDepartment RespondentsAccounting 9

Customer Service 2Human Resources 4

Marketing 7Operations 11

Other 7Production 11

QA/QC 12Total 63

Data SampleGender Respondents

F 40M 23

Total 63

Office/Production RespondentsOffice 26

Production (Shifts)1st 332nd 33rd 1

Total 63

Results• Averages

Suggestions Considered3.29

Grapevine2.81

BEFORE AFTERCo-Workers in Other Departments Co-Workers in Other Departments

3.59 3.49Department Supervisor Department Supervisor

3.57 3.38Management Management

3.37 3.21

Agenda

1. Corporate Champions2. Methods & Results3. Diagnosis

1. Employee Value2. Communication audit3. Take-Out Meal Findings

4. Prescription/Recommendations1. Organizational Behavior2. Communication

5. Community Service6. Team Learning

Employee Value

• Management:– Cafeteria is contribution to healthy culture

• Management directed/top-down• Integration

Cafeteria Adds to Healthy Culture

1.0 2.0 3.0 4.0 5.0

Benefit Provided

Lynn’s Service

Caring Service

Variety

Food Quality

4.43

4.32

3.86

3.78

3.86

Perception

• Perceptual differences:– Male vs. female– Office vs. production

M

F

1 2 3 4 5

Women Feel Less Healthy Alternatives are Offered

M

F

1 2 3 4 5

Men Found the Cafeteria More Comfortable

Major Gender Differences

Female Perception is Less Positive

Comforta

ble

Healthy A

ltern

atives

Wide Varie

ty

Quality of F

ood

Lynn's

Service

Service

Cares

Menu Should Change m

ore-0.8

-0.6

-0.4

-0.2

0

0.2

0.4

GenderDifference

Office Employee Perception is Less Positive

Wide Varie

ty

Lynn's

Service

Healthy A

ltern

atives

Service

Cares

Quality of F

ood

Comforta

ble

Menu Should Change m

ore-0.8

-0.6

-0.4

-0.2

0

0.2

0.4

EmployeeDifference

Perception as Benefit

Women & Men Office & Production-0.8

-0.6

-0.4

-0.2

0

0.2

0.4

Difference

Employees: Cafeteria a Benefit

Agenda

1. Corporate Champions2. Methods & Results3. Diagnosis

1. Employee Value2. Communication audit3. Take-Out Meal Findings

4. Prescription/Recommendations1. Organizational Behavior2. Communication

5. Community Service6. Team Learning

Communication Audit

• Formal– Vertical– Lateral

• Informal– Grapevine/rumors

Vertical Communication Declined

Customer Service

Other Production Operations QA/QC Marketing Human Resources

Accounting-1.20

-1.00

-0.80

-0.60

-0.40

-0.20

0.00

0.20

0.40

0.60Communication with Managers

Department

Vertical Communication Declined

Accounting Operations Other Customer Service

QA/QC Marketing Human Resources

Production-1.20

-1.00

-0.80

-0.60

-0.40

-0.20

0.00

0.20

0.40Communication with Supervisor

Lateral Communication Declined

-0.80

-0.60

-0.40

-0.20

0.00

0.20

0.40

0.60

Inter-Department Communication Change

Formal v. Informal

Operations QA/QC Accounting Marketing Other Production Customer Service

Human Resources

-1.00

-0.50

0.00

0.50

1.00

1.50

2.00FormalInformal

Communications

Before After

Co-Workers 3.59 3.49

Supervisor 3.57 3.38

Management 3.37 3.21

Informal Communication/Grapevine

Informal Communication Improved Grapevine

Office 3.31 2.69Production 2.97 2.95

Total 3.11 2.84

Take-Out Meals

N Y26

27

28

29

30

31

32

33

34

35

Total

Total

Would Take Meals Home

Yes 34

No 29

Total 63

Price for Take-Out Meals

Hot Meal

$2.00 + (<$1.50) 09

$2.00 + ($1.51-$3.00) 14

$2.00 + ($3.01-$5.00) 01

Total 24*

Soup

$1.00 + (<$1.00) 11

$1.00 + ($1.01-$1.50) 10

$1.00 + ($1.51-$3.00) 03

Total 24**Out of the 34 respondents who were willing to take the meal home,

only 24 were willing to pay extra for it

Agenda

1. Corporate Champions2. Methods & Results3. Diagnosis

1. Employee Value2. Communication audit3. Take-Out Meal Findings

4. Prescription/Recommendations1. Organizational Behavior2. Communication

5. Community Service6. Team Learning

Employee Feedback“Polite, efficient, friendly staff. Top notch customer service provided”

“Fine dining experience”

“The new cafeteria has allowed affordable lunches and greater interaction with others”

“Love the beef tips, love the banana pancakes”

“The food and variety is very good. The staff is great - very friendly and accommodating. A good meal at a great price. A great employee benefit.”

Employee Suggestions

• Majority desires a salad bar• Some complaints regarding too much noise

during break• Provide wipes so people can clean their tables

on a regular basis• Consider renovations– furniture, wall paint,

TV, more homely feel desired

Prescriptions: Sample

• Further data collection• Sample:– Employees from all shifts– Employees who do not visit the cafeteria– Population– Representative sample of departments/gender

• Other communication factors

Prescriptions

• Organizational Culture– Do not force top-down culture– Incorporate employee-directed culture

• Perceptions– Gender based feedback– Production/office feedback

Communication Prescriptions

• Formal Communication– Identify inter-departmental issues– Use cafeteria for formal events:

• Brown bags• Skip levels

– Lunch breaks/schedules– Productions/office lunches

• Informal Communication– Interactions with management– Informal/fun events

Agenda

1. Corporate Champions2. Methods & Results3. Diagnosis

1. Employee Value2. Communication audit3. Take-Out Meal Findings

4. Prescription/Recommendations1. Organizational Behavior2. Communication

5. Community Service6. Team Learning

Community Service

• Collected donations for the Buffalo City Mission

• Offered a Softlips for every dollar raised• Created awareness of Mentholatum and

particularly Softlips at the School of Management

Community Service

• Generated funds to feed 150 families for Thanksgiving

• Mentholatum matched our donation• Created word-of-mouth awareness regarding

Mentholatum’s presence on campus• Found lots of customers of Softlips and heard

numerous good reviews regarding the product

Agenda

1. Corporate Champions2. Methods & Results3. Diagnosis

1. Employee Value2. Communication audit3. Take-Out Meal Findings

4. Prescription/Recommendations1. Organizational Behavior2. Communication

5. Community Service6. Team Learning

Team Learning

• Personal learningo Discovering hidden strengthsoWeak momentsoWorking in teams effectivelyo Learn about corporate cultureo Learn about production siteo Presentation in front of professors and

professionals

Team Learning

• Group Learningo Using limitations to positive resultso Respecting individual views & ideasoMaintaining positive team moraleo Time managemento Attainment of team goalso Exerting social influence to ensure everyone is

heard in a team

Team Learning

• Corporate Learningo Departmental mindset differenceo Organizational Driverso People-first emphasis leads to better employee

satisfactiono Innovation o Absence of designation dominance leads to better

employee moraleo Community Service Project taught us the benefit of

Corporate Social Responsibility

Thank You