Business Plan of a Restaurant

This document is a business plan of a restaurant, specifically focusing on the issues faced by multinational chains of restaurants and recommending feasible solutions. The study takes into account the Chipotle Mexican Grill Inc. and its impact on the operations of the restaurant. It explores the issues of food safety, supply chain issues, dynamic labor conditions, and market conditions. The document also discusses the business mission and vision of Chipotle, research goals and objectives, data collection methods, and detailed analysis of findings in regards to the environment, culture, and competition. It also includes a discussion on suggested strategies for improving the current business situation.

Running head: BUSINESS PLAN OF A RESTAURANT
Business Plan of a Restaurant
Name of the Student:
Name of the University:
Author Note:

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BUSINESS PLAN OF A RESTAURANT
Table of Contents
a) Introduction to the actual issue:...................................................................................................2
b) Business Mission / Vision:..........................................................................................................2
c) Research Goal and Objectives:....................................................................................................3
d) Evidence of collecting of data:....................................................................................................4
e) Detailed analysis of findings in regards to the environment/culture/competition:......................4
Political Factor –..........................................................................................................................4
Economical Factor –........................................................................................................................5
Technological –...........................................................................................................................9
Environmental –.........................................................................................................................10
Legal..........................................................................................................................................10
f) Graphs/diagrams and tables:......................................................................................................10
g) Justification choosing a specific computerized statistical system:............................................13
h) Main analysis and discussion of the recommended solutions:..................................................13
Training and development of suppliers of raw materials:.........................................................13
Strict supply chain management:...............................................................................................14
Restructuring of inventory management:..................................................................................16
i) Suggested strategies of improving and/or change a current business situation (marketing mix,
SWOT Analysis etc.):....................................................................................................................17
Marketing Mix...........................................................................................................................17

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SWOT analysis..........................................................................................................................19
j) Ethical Consideration in regards to research and recommendations:........................................20
k) Conclusion/Summary/Critical evaluation:................................................................................20
References:....................................................................................................................................22
Appendices:...................................................................................................................................26

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a) Introduction to the actual issue:
The chains of multi cuisine suffer from several issues pertaining to food safety, supply
chain issues, dynamic condition of the labour and mounting market conditions. These factors are
of serious concern to the restaurants have negative impacts on their businesses like lowering of
revenue, demeaning customer satisfaction and devaluation of their market goodwill. This means
that the management of the restaurants have to take steps to counteract these issues. The aim of
the paper would be exploring the issues faced by multinational chains of restaurants to
recommend feasible solutions. The study would take into account the Chipotle Mexican Grill
Inc., which is based the United States of America and is listed on the New York Exchange
(Bloomberg.com, 2019). The restaurant is present in the United Kingdom, Canada and Germany
other than its home country, the US (Chipotle.com, 2019). The report would emphasise on the
issue of food safety the restaurant and its impact on the operations of the restaurant.
b) Business Mission / Vision:
The mission of the Chipotle Mexican Grill Inc. is to offer fast food products which are
made without with additives and preservatives. The official website of the restaurant claims that
the restaurant prepares the fast food items in the ‘classical’ methods which ensures the nutritional
values of the ingredients remain intact. The company also aims to provide food products to
customers at reasonable rates which would allow it to create value for them. This would also
allow the company to earn high revenue (Chipotle.co m, 2019).
The vision of the Chipotle Mexican Grill is to bring about disruptive innovation in the
fast food market and how consumers perceive fast food. The restaurant chain aims to provide
organically fresh fast food products instead of highly cooked and spiced fast food. This would

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enable the firm differentiate itself from its competitors like Dominos. The firm caters organically
prepared fast food items containing natural ingredients (Khan et al., 2016). This would enable
the fast food company to cater to health conscious customers and establish itself as company
offering fast food items which benefit the customers.
c) Research Goal and Objectives:
The goal of the research is to delve into the issues from which the fast food chains are
suffering and are facing long term problems. The objectives of the study would be investigating
deeper into the issue of food safety to uncover the impacts which the issue has on the business
operations of the company.
The first issue which the restaurant chain faces in its home country as well as host
country is issues pertaining to food safety. The poor food safety creates several problems.
Boyland and Whalen (2015) opine that poor quality of food effects the health of the consumers
negatively which results in illness. This results in low customer satisfaction which leads to
customers shifting to other restaurants. Thus, it is evident that food safety is a crucial aspect of
the business of restaurants because poor food safety results in preparing of low quality food
which results in low revenue generation. Wilson et al. (2016) supporting the previous author
opine that poor food safety does not only hit revenue generation but also capital generation
(Bloomberg.com, 2019). Thus, it clear that the goal of the restaurant should be improving food
safety to boost its market performance.
d) Evidence of collecting of data:
The method used to collect the data about the issues which the Chipotle Mexican Grill
faces pertaining of safety of food products is qualitative interview. The interview of Steve Ells,

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the founder of the restaurant chain is the evidence of the use of interview to gain information
about the topic. Steve Ellis, the founder of Chipotle Mexican Grill reveals in an interview how
the restaurant chain was formed (CNBC.com, 2017). The founder of Chipotle in an interview he
took in 2017 from the Denver Post spoke about a salary reduction which he had suffered after
being appointed as the executive chairman (Denverpost.com, 2017) (Figure 5). The information
about the effect of food safety at Chipotle can be obtained from an interview of Brain Niccol, the
new CEO. The interview clearly mentions that Niccol wanted to revive the market position by
dealing with the food safety issue. The graph of stock indices of Chipotle attached with the
interview also showed that the company’s share prices dropped due to food safety issues.
(Bloomberg.com, 2019). The Forbes also reports the fall of share prices of Chipotle due to food
safety issues (Forbes.com, 2017). The interview of apex managers of Chipotle can also be
obtained from Youtube. The method of interview was chosen over questionnaire because unlike
the latter interview allows more extensive discussion about the topic. For example, the topic
under consideration is food safety at the Chipotle. It would be prudent to use interview in this
case because it would allow the interview to gain more knowledge about the topic from the
respondent by asking pertinent questions. An interview unlike a questionnaire follows no
predetermined questioning pattern and can be adapted according to the need of the situation. This
advantage of interview over questionnaire makes it more appropriate to choose the former over
the latter. The analysis of the findings from the interviews show that food safety issue is the
main issue which is affecting Chipotle. The negative effect of the food safety issue on the
international restaurant is evident from the fact it has led to fall in the share price of the
restaurant (Bloomberg.com, 2019). This means that the issue of food safety has hit the very
capital base of the restaurant.

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e) Detailed analysis of findings in regards to the environment/culture/competition:
The Chipotle Mexican Grill is an American restaurant headquartered in the US and
present in overseas markets like Canada. The restaurant as a result comes under the influences of
different macroeconomic environmental factors in both the US and its host markets. These
external market factors pertain to the political, social, economic, technological, legal and
environmental factors abbreviated as PESTLE. The research about the external market factors of
the restaurant would be based on the analysis of secondary resources like articles and websites.
The following are the findings from the research of PESTLE of the Chipotle Mexican Grill:
Political Factor –
The Chipotle Mexican Grill is based in the the United States of America which is
considered as the world’s second largest democracy. The restaurant comes the influence of
several political factors prevailing both its home country and host countries.
The first political factor which influences the Chipotle is political stability in both its
home country and host countries are political stable. The findings of analysis of political
stability of the home and host countries of Chipotle show that their political stability
enables them to form laws and regulations which form the base of the strategies of the
restaurant chain.
The second political factor which influences the Chipotle is international bilateral
relationships between the government of the US and the countries like Canada, the UK and
Germany (2001-2009.state.gov, 2019). These bilateral relationships of the Government of
the US have enabled the Chipotle to enter these host countries and establish itself as the
leading restaurant.

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The third factor which comes into play in the functioning of Chipotle is threat like
terrorism and political disturbances. Enfield (2019) points out in this respect that
challenges like terrorism have devastating impacts on the businesses of multinational
restaurants like Chipotle. Terrorism attacks result in loss of resources like building and
expensive machinery which the restaurant use in its business. Terrorism also results in loss
of human capital and customers present, thus ultimately hampering the entire business
operations of the restaurant. However, it can be pointed out that the restaurant can take no
step to prevent terrorist attacks. The restaurant have to depend on the governments of its
home country and the host countries to take steps to counteract terrorist attacks (McNair,
2017)
Economical Factor –
The first economic factor which Chipotle has to consider while operating in the
market is rate of international currency exchange, particularly USD since the USA is its
home country. USD is gaining against the two international currencies namely, GBP (the
UK) and CAD (Canada) (Bloomberg.com, 2019). It can be inferred from this finding that
the restaurant should make strategies to acquire resources from these countries at lower
costs. The Chipotle would also be able to diversify its investments over the financial assets
in different countries to earn higher rates of returns on investments from these countries. It
can also be inferred from the finding that the company can also diversify its expenses and
losses over the revenue generation from these countries to manage its market risks (Lee &
Kang, 2015). Thus, it is evident from this finding that the company should be able to
diversify its financial risks by taking advantage of the difference of ROI rates which
different nations can give to maximise its return from the market.

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The second finding from the analysis of the economic analysis of the markets of
Chipotle is that the company comes under impacts of the supply chains in its different
markets to acquire raw materials. Trkman, Budler and Groznik (2015) mention in this
respect that international business organisations like Chipotle have to acquire raw
materials from its local supply chains both in the home and host countries to ensure
acquisition of raw materials and work-in-progress at economies of scale. Thus, it is evident
from the findings that the restaurant company comes under the influences of the economic
factors prevailing in both its home and host market.
Figure 1. Global Strategy framework (Source: Lasserre, 2017)
The third factor which influences the operations of the Chipotle is rate of economic
development in its home country namely the US and its host countries namely, the UK,
Germany and Canada. This second figure below shows that the US enjoys a high gross
domestic product (Tradingeconomics.com,. 2019). Similarly, the host nations of the

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company like the UK too experience higher rates of GDP (Ons.gov.uk, 2019). This means
these countries owing to high GDP rates are able to experience higher rate of product
manufacturing and able to to provide employment among their respective manpower
(Ruggie, 2018). The people these markets owing their high income are able to visit the
Chipotle are able to spend more amount in ordering expensive dishes made from organic
products at Chipotle. Thus, it is evident that the company is able generate heavy sales by
serving upper class customers.
Figure 2. Graph showing GDP of the UK
(Source: Ons.gov.uk, 2019)
Social –
The Chipotle comes under influences of social factors like income of the target
groups of consumers and acceptance as dining at high-end restaurants as a part of the life
style of the target groups of customers. The findings from the analysis of the all the four
markets of the restaurant chain namely, the US, the UK, Canada and Germany shows that
these countries are economically strong with the people have high amount of disposable

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income (Ons.gov.uk, 2019). For example, the GDP per capita income of Canada shown
below shows that the country is experiencing high per capita income. This means that the
residents in the country would be more disposable income to afford dining services at the
expensive restaurants like the Chipotle which would enable the latter to earn high revenue.
Thus, it is evident that Chipotle would gain from the social factors in its target markets and
generate high revenue.
Figure 3. Graph showing GDP per capita of Canada (US$)
(Source: Data.worldbank.org, 2019)
Technological –
The Chipotle comes directly under the technological factors in its home and host
markets. Preparation and storage of food products in appropriate states are totally
dependent on availability of advanced technology. The company acquires advanced food

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processing plants and also acquires warehouses in these countries (Yang, 2017). This
acquisition of technology would enable the restaurant to offer high safety food to
customers, thus enabling the former to deal with the issue of poor safety of food. Thus, it is
evident from the findings that technology has strong positive influences on the restaurant
chains.
Environmental –
The countries where the Chipotle operates namely US, the UK, Canada and
Germany have strong environmental policies in place which have direct impacts on the
restaurant. The restaurant has to ensure that it complies with all the laws to in order to
function in these countries efficiently (Little & Van Walbeek, 2018).
Legal –
The Chipotle Mexican Grill has to comply with the laws pertaining to food safety,
taxation and employment to function efficiently. The company should ensure that it
incorporates the laws of the countries in its policies to avoid penalties and government
actions (VanEpps et al., 2016).

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f) Graphs/diagrams and tables:
Figure 4. Graph showing in Chipotle stock price post food safety inssues
(Source: Bloomberg.com. 2019)
As CEO Executive chairman
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Chart Title
Figure 5. Graph showing difference in compensation of Steve Ells

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(Source: Denverpost.com, 2017)
g) Justification choosing a specific computerized statistical system:
The computerised statistical system which would be chosen for the analysis would be
SPSS method or Statistical Package for the Social Sciences developed by IBM (Ibm.com, 2019).
This selection of SPSS can be justified on several grounds. The first justification is that the
product is owned and developed by IBM. This backing of IBM acts as a quality assurance which
has made it acceptable in leading companies which is the second justification (Hoyt et al.,
2016). The data collected from different secondary sources and the discussion on Chipotle reveal
that the management of the company needs to take serious steps to curtail the issue of food
safety. The SPSS method would aim to gain a sizeable amount of responses which would be
used to conduct the research. The data collected would contain the response of the respondents
regarding the issue of food safety at the restaurant which has been mentioned in the previous
research.
h) Main analysis and discussion of the recommended solutions:
The recommended solutions which would be analysed would seek to mitigate or at least
reduce the risks which the Chipotle is facing. The following are the main recommended
solutions:
Training and development of suppliers of raw materials:
The management of the Chipotle should educate and train the suppliers of raw materials,
the farmers. Mundler and Laughrea (2016) in the work named ‘The contributions of short food
supply chains to territorial development: A study of three Quebec territories’ explores the link
between education of farmers and development in the safety of food supply chain. They mention

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that the agricultural science undergoes rapid development in order to ensure cultivation of food
sans the chemical fertilizers and pesticides in order to reduce environmental pollution caused by
the latter. However, it must also be pointed out that cultivation of food using organic methods
needs training and financial help since organic fertilisers and seeds are far more expensive
compared to their inorganic counterparts. Macfadyen et al.(2015) mention that farmers often lack
the financial resources to buy organic manure and seeds. Thus, the food cultivated by them using
inorganic processes often result in high concentration of chemicals in the food crops which leads
to safety issues. Thus, it can be recommended from these two findings that the management of
the restaurant should aim to train and educate the farmers to grow organic food crops. The
farmers should also be given financial help which would enable them to cultivate high quality
food. This analysis shows that supporting and development of farmers would enable the
international restaurant to reduce with the issue of food safety at the base of the supply chain.
Strict supply chain management:
The second strategy which the management body of the restaurant can take is strict
supply chain management both upstream and downstream. Thomaier et al.(2017) opine in this
respect that the development of farmers and training them to grow high quality food products
which in turn become raw materials for the Chipotle only minimises the issue of food safety
issue upstream. However, the measure alone does not guarantee total management of safety
issue upstream. Ala-Harja and Helo (2015) in this respect point out that the logistics chain
consisting of the transporters and warehouses also play significant roles in maintaining quality
of food. It can be pointed out that the Chipotle Mexican Grill Inc. is based in the USA and has
branches in several host countries like the UK and Canada. Hingley, Lindgreen and Grant (2015)
point out in this respect that each of the branch including the foreign branches has its own supply

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chain network and logistics network adapted to the macroeconomic conditions of the respective
countries. Thus, it can strongly pointed out from this finding and its analysis that the different
supplier and logistics chains under the possession of different branches may not necessarily
follow similar operational standards. It can also be inferred from this finding that the apex
management of the Chipotle Mexican Grill did not maintain a centralised supply chain
management codes which are so important to manage multiple supply chains efficiently. Thus, it
can be recommended on the basis of this analysis that the management of the restaurant should
form central codes of supply chain which would apply to all the supply chains (Hackius &
Petersen, 2017). The procurement managers in charge should scrutinise the safety and quality of
the supplies before transferring them to the inventory held by the company. Any discrepancy
pertaining to safety should be brought into the notice of the management immediately in order to
take appropriate action.
The company should manage the supply chain downstream once the supplies of raw
materials have been incorporated in the inventory held. The management similar to setting codes
of control of supply chain upstream, should set codes for downstream supply chain as well. The
management should set uniform raw materials and WIP handling codes which have to be
complied with by staff involved in the preparation of food products (Xiao et al., 2016). It can
also be recommended that the management should conduct safety audit in different branches
without prior notice in order to assess the actual levels of inventory management. The apex
management should form key performance indicators of safety parameters which each branch
should follow. The management should take corrective actions if certain branches fail to comply
with the supply chain management codes.

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Restructuring of inventory management:
The third strategy which the management of the Chipotle Mexican Grill can take to deal
with the issue of deteriorating food quality and consequent complaints from customers would be
restructuring its inventory management. The management of the Chipotle should install modern
storage systems which would enable it to maintain the appropriate temperature conditions to
keep the food fresh more efficiently. The modern food storage system would inhibit growth of
microorganisms which are mainly responsible for spoilage of food products (Ravenel, Chong &
Silva, 2016). The storage facilities should be integrated with the inventory management system.
For example, the system would enable the inventory to take readings of each category of food
products in stock. This would also enable the production manager to plan the production of food
products on a given date. The inventory manager would also be able to order supply of raw
materials. This strategy of inventory management should be integrated with training needs of the
employees. The employees should be trained to operate modern storage management systems
and installations. Thus, it is evident on analysis of the system that restructuring of inventory
management would yield several benefits to the international restaurant chain to deal with the
issue of food safety issue (Ahmad & Zabri, 2018). First, it would enable the restaurant to reduce
food spoilage by installing appropriate food storage systems. Secondly, the management would
be able to integrate the food storage system with inventory management which would enable the
restaurant to apply just in time method to manage its stock. The inventory manager would be
able to order stocks at appropriate time which would reduce holding of excess stock of raw
materials, thus reducing scope of spoilage. Thirdly, training of employees would enable the
company to ensure better inventory management, thus keeping their product safety and quality
intact (Olufemi et al., 2016).

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i) Suggested strategies of improving and/or change a current business situation (marketing
mix, SWOT Analysis etc.):
The main issue, which this company has been facing in the recent years, is lack in
profitability. This is because after the issue of consumers getting sick because of consuming the
products of the company, Chipotle ensured that it invests significantly in food safety. As a result,
now the investments have boosted up, and hence, the revenues do not exceed the costs by a
margin by which they used to exceed previously (Fortune, 2019).
The strategy, therefore, in this regard would be to increase the market share of the
company, to reach a situation where the company used to be before, in terms of market share.
The idea behind this strategy is that bigger revenues will help the company in making sure that
the revenues exceed the costs of the company by a big margin, and therefore, would be able to
make sure that the profitability factor in its business operations is maximized. To achieve this,
the company has to make sure that it is promoted in a positive manner to the eyes of the public,
and thereby, is able to make the comeback which the company had been long awaiting. This
must include a nationwide campaign in the United States of America, its home country and host
countries like the UK and Germany. The message should be, “Try the revived quality”, which
implies that the company would be able market its revived high quality products after solving the
food safety issues which it is facing now.
Marketing Mix
The marketing mix which has to be considered while promoting the company, is as
follows:
Product:

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The company’s expertise lies in offering burritos and tacos (Chipotle, 2019). Therefore,
these are the two products which the company should focus on while promoting the company
through their campaign. It can be pointed out that high levels of food safety standards enable
companies to provide high quality products to customers and attributes them with high market
positions. This is a great competitive advantage which the company must capitalize on, in order
to make sure that its positions itself in the market and generate high revenue.
Place:
The place of the promotion must include the United States of America, since it is the
biggest source of income for the company. It must be noted that the company has made some
significant business from a few particular states in the USA, and has also created harm to the
people involving a few specific states. Therefore, although the campaign should be nationwide,
there should be a thorough market research on the customer attitudes towards the brand in each
of the states in which the company has made significant business. And also, each of the states
which hold negative attitudes towards the company as a result of the series of sicknesses which
consumers have reported from consuming the products of the company.
Price:
The company sells different products at different prices. It is advisable to make sure that
the company does not promote the price of the products in the campaign, and try to keep the
campaign restricted to an orientation of the company’s intangible aspect, namely food quality in
order to maintain customer relations.
Promotional mix:

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This is the broadest part which the company has to consider as a part of its campaign.
Firstly, the company must use advertising because advertising is the most credible source of
information, and one of the core benefits of advertisement is that it conveys authenticity to the
minds of the audience. This is a necessity since the company has to build up its authenticity from
the current turbulent business situation and negative customer attitudes towards the brand, and
infuse authenticity in their claims. PR should also be used in the promotional mix, to build up
customer relations. It can be justified by the fact that the company has been facing issues with
customer loyalty and trust as a result of the illnesses resulting out of the consumption of the
products of the company. This tarnished relationship with the customers, can only be improved
with the help of public relations strategies, like requesting for feedbacks from customers,
sponsoring events and letting customers know about the upcoming offers and deals from the
brand.
SWOT analysis
The strengths of the organization lies in its listed company status and its strong American
as well as international presence. The third strength of Chipotle is its brand value which enables
it to attract a big customer base (Abwanzo, 2017).
The biggest weakness which the company is facing is food safety issues which is leading
to losing customers to competitors. The second weakness, weakening financial base due
lowering revenue and capital generation is the outcome of the first weakness (Walker &
Merkley, 2017).
The company’s opportunity lies in dealing with food safety issues and reestablish itself
as a leading fast food restaurant in its present markets. The second opportunity lies in expanding
into new markets.

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The threats which the restaurant is facing are intensifying competition and failure to deal
with food safety issues successfully.
Strengths
Public limited company
Has strong presence in the US and host
countries like the UK
Popularity as a result of being an established
brand
Weaknesses
Customer relationship
Poor profitability
Opportunity
Using its popularity to reach out to the
masses with a positive message to improve
brand image.
Threat
Intense competition
Failure in the strategy might incur huge
losses to the company, on top of its current
financial crisis
Chipotle SWOT analysis
Source : As created by author
j) Ethical Consideration in regards to research and recommendations:
It can pointed out that the commencement of research would require consideration of
several ethical aspects. The interview should be held with due permission of the respondents. It
is also recommendable that respondents prior to the initiation of the interview should be
informed that their responses would be used to conduct a research. The respondents should not
be asked any personal question or forced to answer certain questions. The responses of the

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respondents should only be used in the particular research in question. It can also be
recommended that the interview should not include any minor.
k) Conclusion/Summary/Critical evaluation:
It can be concluded from the analysis that management of the Chipotle Mexican Grill
should take steps to minimise wastage of the food products. The management should form
strategies to apply the three recommended strategies mentioned above to deal with the issue. The
first recommended strategy is that the firm should train the suppliers at the base of the food
supply chain, the farmers. The second strategy would be strict management of the supply chains
both upstream and downstream. The third and final strategy would be that the firm should
restructure its inventory management. It can also be pointed out that these three strategies should
be applied on urgent basis in order to reduce issues pertaining to food safety (Appendix).

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Appendices:
Appendix 1. Recommended action plan:
Activity
no
Activity description of food safety management issues at
the Chipotle Mexcian Grill Inc.
Time
(months)
Allocated
funds(assumed)
($)
1 Training and development of suppliers of raw materials 21 10000000
1.1
The apex management and the departmental managers
hold meetings on training and development of suppliers
mainly farmers 1
1.2 The supply chain manager holds meetings with the farmers 3
1.3 The supply chain manager submits report to the
management 3
1.4 Allocation of funds for training of farmers 4
1.5 Training of farmers 6
1.6 Monitoring of farmers' performance 3
1.7 Taking of further actions 1
2 Strict supply chain management 21 10000000
2.1 The apex management and the departmental managers
hold meetings on Restructuring of supply chains 1
2.2 The supply chain managers holds meetings with the
farmers 3
2.3 The supplyt chain managers submits report to the
management 3
2.4 Allocation of funds for restructuring of supply chains 4
2.5 Training of suppliers both upstream and downstream 6
2.6 Monitoring of monitoring of supply chain performance 3
2.7 Taking of further actions 1
3 Restructuring of inventory management 18 10000000
3.1 The apex management and the departmental managers
hold meetings on Restructuring of supply chains 1
3.2 Installation of new food storage facilities 6
3.3 Integration with inventory management 2
3.4 Training of employees 2
3.5 Monitoring 6
3.6 Further actions 1

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BUSINESS PLAN OF A RESTAURANT
Appendix 2: WBS:
Training and development
of suppliers of raw
materials
The apex
management and the
departmental
managers hold
meetings on training
and development of
suppliers mainly
farmers
The supply chain
manager holds
meetings with the
farmers
The supplyt chain
manager submits
report to the
management
Allocation of funds
for training of
farmners
Training of farmers
Monitoring of
farmers'
performance
Taking of further
actions Strict supply chain
management
The apex
management and the
departmental
managers hold
meetings on
Restructuring of
supply chains
The supply chain
managers holds
meetings with the
farmers
The supplyt chain
managers submits
report to the
management
Allocation of funds
for restructuring of
supply chains
Training of suppliers
both upstream and
donwstream
Monitoring of
monitoring of supply
chain performance
Taking of further
actions
Restructuring of
inventory management
The apex
management and the
departmental
managers hold
meetings on
Restructuring of
supply chains
Installation of new
food storage
facilities
Integration with
inventory
management
Training of
employees
Monitoring
Further actions