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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 - PowerPoint PPT Presentation
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M I CH A E L B R E A U LT , J E
F F R E Y DU N L E A V Y ,
C H R I ST I A
N MO N G I L
L O AN D L A U R A H U M P H R E Y
PIZZA
NOW!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•Weigh-and-Pay: after all of the toppings are added, the pizza is weighed to determine the final price
PN!
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!
CORPORATE STRATEGYFast food pizza is a catch-all product that appeals to the diverse subgroups of the “Main Line”
Lower-middle class neighborhoods4 “driving” colleges and numerous grammar and high schoolsAffluent suburbs
PN!
CORE COMPETENCIES
PN!
Customer empowermentHigh level of customization and client-centric culture
Novelty“Weigh-and-pay” pizzaAdded dimension to the dining experience
Quality ingredientsHighly trained employeesCore functions that reflect our mission
MARKET ANALYSISThe 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!
School Size TuitionBryn Mawr 1,300 $56,730 Haverford 1,198 $59,446Rosemont 903 $39,950 Villanova 10,626 $55,670
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!
Pizza Now!Create Your Own!
Step 1: Choose your Crust-Traditional-Whole Wheat-Flat Bread-Deep Dish-Gluten-Free
Step 2: Throw Down Sauce-Tomato-Marina-Olive Oil-Creamy Caesar-Alfredo-Vegan White
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!
PN!
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!
INPUTS FROM SUPPLIERSFresh 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!
PizzaNow!
EQUIPMENT AND TOOLS
•Large counter space•Sanitation materials
•Grill for toppings
•Refrigerator•Flash ovens
PN!
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!
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!
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!
Continuous Review System
characteristicsdemand / time 70Ordering and setup cost (S) $20Holding Cost (H) $5.00EOQ 409.8780
Lead Time (L) 2Stdev of demand per unit of time 10expected demand during lead time 140Stdev of lead time 0stdev of demand during lead time 14.1421
Cycle-service level 95%
lot size (Q)safely stock (SS) 50.00reorder point (ROP) 190.0000
Expected Annual Cost $2,299.39
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!
Pizza Sl ices Per Year Per Person Target Population Total Pizza Demand
46 25,000 1,150,000 s l ices
Market Share Number of Sl ices Per Week Number of Sl ices Per Day
9% 1990.384615 284
Monday 125Tuesday 130Wednesday 150Thursday 200Friday 250Saturday 300Sunday 250
Customers Per Week
Thanks!
ANY QUESTIONS?
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