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Operations Management Kukai Case Study

Rescue a restaurant in financial and operations trouble by improving operational processes, supply chain management, capacity, facility layout, work design, inventory management, aggregate planning, scheduling, and project management.

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Added on  2022-11-23

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This case study discusses the challenges faced by Kukai restaurant and provides recommendations for service design, supply chain management, quality control, JIT/lean, capacity improvement, facilities layout, work systems, and inventory management.

Operations Management Kukai Case Study

Rescue a restaurant in financial and operations trouble by improving operational processes, supply chain management, capacity, facility layout, work design, inventory management, aggregate planning, scheduling, and project management.

   Added on 2022-11-23

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RUNNING HEAD: OPERATIONS MANAGEMENT KUKAI CASE STUDY
Operations Management Kukai Case Study
Name
Institution
Operations Management Kukai Case Study_1
2
OPERATIONS MANAGEMENT KUKAI CASE STUDY
Operations Management Kukai Case Study
Background and strategy
Kukai restaurant is an air and sea-base restaurant which offers a menu of birds and the
sea foods. Their vision is to present to customers all the different cuisines that are eatable from
different parts of the world. They had a good number of staff last year but in this year, they only
have one chef, one waiter and one bar tender. The staff are also affected and are never jovial in
serving customers which is a challenge because it can have a negative effect on the customers’
choice of restaurant and choose not to come back again. In the past two years the revenues have
been a struggling $ 3 million to $2.8 million.
Customers get to rate the restaurant online and in this year the ratings stood at 3.7 out of the
possible 5.0 which is a drop from 4.3 which was last years. Most customer reviews are all
complaints. The weekends for any restaurant are supposed to have almost four times the number
of people who visit during the weekdays but in Kukai the number is only twice that of weekdays.
The nearby port supplies fresh fish every day. Fresh vegetables are a challenge to find
and when they do, they are normally in limited amounts and in winter these vegetables are
completely not available. During winter hardier root vegetables are used which stay longer in the
refrigerator. Finding birds is also a challenge and the restaurant has to tell specific farmers to
catch or rear the birds then chefs go to buy from them every evening for that day’s dinner.
Moreover, a lot of food is wasted and these foods are normally which are under-ordered menu.
The restaurant has had to decide to put the business on a 3-year lease with prices rising
10%. Building constructors have given the owners a 3 months deadline to choose whether they
will sign the deal or leave the premises. Thus, a solution has to be found.
Operations Management Kukai Case Study_2

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