Supply Chain Optimisation, Studies - Restaurant's SC

【 Part II 】- Supply chain, an integral part of S&OP

As highlight from the restaurant invigoration adjustments, the top management did the following:

▪️ Add options to the menu ♨️:

a. 90 min's lunch got replaced by:

˗ 70mins - priced down, to attract more business

˗ 90mins - priced well, intended to be the most chosen one (based on psychology that people generally don’t go for extreme options)

˗ 120 mins - priced up

b. Add varieties of desserts and volume to attract customers with sweet teeth 🍰

▪️ The top chef who had reached retirement age, was assigned to lead the exploration of unique dishes.

Very fresh and organic food materials 🥦 were sourced locally and internationally.

The uncertainty yet guaranteed high quality made it esp. appealing for adventurous customers 🍽️.

It even became a great attraction for the restaurant.

The restaurant's future standard dishes could be developed from the ‘R&Ds’ as well. 🐣

▪️ Accordingly, Procurement /Supply chain strategies were modulated to support the above business turning.

Running a business could be big and complex.

Different functions being deployed and connected well in the overall business scheme could be that vital fundation for powering the effectiveness towards achieving desirable results.

Here, supply chain as a part of it, if set up well, supports the value chain interactions end to end.

Your thoughts?