Agenda Concept
Mission Statement
Target Market
Core Competencies & Processes
Suppliers
Demand Management
Quality Strategy
Menu and Prices
Concept Very much like a Chipotle or Sweet Green
Build-Your-Own Dish 1. Pick your Pasta
2. Pick your Sauce
3. Pick your Protein
4. Pick you Topping and Garnishes
5. Pick a Cheese
6. Voila!
Simple Fast Convenient Delicious!
Mission Statement
We aim to provide a simple, yet enjoyable dining experience that delivers value to our customers by
combining personal preferences at a great price. Only using natural ingredients sourced from local suppliers, we promise
to provide the finest pasta dishes around.
Target Market
College Students
Young Working Professionals
Mainline Families
Either looking for a quick, healthy meal, or a cheap, delicious option!
Core Competencies & Processes
Core Competencies
Modern establishment built on: Convenience and Comfort Incredible customer care Assembly line efficiency Quality AND Low- Cost
Core Processes
Quality and Process
Management
Human Resource Management
Customer Strategy and Relationship Management
Demand Management Forecasting methods
Initial Forecasts Customers per day of week Products sold per day of week Inputs required per day of week Peak hours Queue length, time
Judgmental Forecast Gather Data Quantitative
Forecast
Selecting forecast method
Limited to Judgmental Forecasting Sales force estimates Market Research
Gather data Customers per day of week Input usage Spoilage Waste Order production time Queue size, timing
Quantitative Forecast
Time-series forecastMoving AveragesWeighted Moving AveragesTrend Projection with RegressionExponential Smoothing “A statistical approach that
relies on historical demand data to project the future size of demand and recognize trends
and seasonal patterns”
Product demand per customer
Input unit amount units per person* Order quantity per person
Pasta 4 ounce 1 4 ounces
Sauce 2 ounce 1 2 ounces
Protein 4 ounce 0.75 3 ounces
Vegetables 1/4 cup 2 0.5 cupsCheese 1/4 cup 0.5 0.125 cups
Review SystemPeriod Inventory Review System
Every Monday night, staff performs inventory Expired items thrown out Each input is counted Amount of input in inventory compared with target
inventory level Target level calculated using:
Customer Service Level 95% Lead Time: 1 day
Re-order to achieve target inventory level
Fixed and Variable Costs
Building Expenses
Opening Expenses
Marketing and Advertising Expenses
Wages and Salaries Expenses
Equipment Costs
Variable Costs- Inventory
Menu
Pasta
•Spaghetti•Lingquine•Fettuccine•Penne•Angel Hair•Tortellini•Raviolis
Sauce
•Marinara•Alfredo•Vodka•Carbonara •Pesto •Garlic Olive Oil•Bolognese
Protein
•Grilled Chicken
•Chicken Parmesan
•Beef Meatballs
•Turkey Meatballs
•Italian Sausage
•Shrimp
Toppings
•Chopped Onions•Zucchini•Broccoli•Mushrooms•Fresh Spinach•Roasted Tomatoes•Olives
Cheese
•Fresh Mozzarella •Grated Parmesan •Sharp Cheddar
Prices Recommended Pasta Dish Menu:
Spaghetti, Marinara, Beef Meatballs, Parmesan Cheese --- $8.95 Fettuccine, Alfredo, Grilled Chicken, Broccoli --- $8.95 Penne, Bolognese, Mushrooms, Parmesan --- $7.95 Raviolis, Vodka, Zucchini, Mozzarella --- $7.95 Linguine, Pesto, Turkey Meatballs, Broccoli --- $9.50 Angel Hair, Garlic Olive Oil, Shrimp, Olives -- $9.50
Make-your-own menu:
Pasta --- Standard Price of $2.00 Sauce --- Standard Price of $2.00 Meat
o Beef Meatballs --- $3.00o Grilled Chicken and Chicken Parmesan -- $3.00o Italian Sausage --- $3.00o Turkey Meatballs --$ 3.50o Shrimp --- $3.50
Vegetables--- Each Topping is $0.75 Cheese --- Each Cheese is $1.00