CaseStudySunsetGrillCH - running head SUNSET GRILL...

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running head: SUNSET GRILL Assignment for Course: OPS 5095 SUNSET GRILL Executive Summary Sunset Grill, an all-day-breakfast restaurant is not working efficiently ant at maximum capacity. In this paper we discover the reasons why Sunset Grill is not operating to its full operating or revenue potential. There are several problems which are causing these long waiting times for orders, inefficient workers and the franchise protocol that is affecting the income potential. In this case, we evaluate the strengths Sunset Grill has to make it an successful establishment while also pinpointing ways in which it can increase its operational efficiency. Sunset Grills profits are below anticipated for many reasons which include the long waiting time, long meal times, and due to the lack of efficient facility layout and below expected worker base. On the other hand, Sunset has a great location, which makes it convenient and lures in locals as well as tourists in the area. They also have a great concept by serving fresh and healthy items that draws in the customers and keeps them coming back. Background The Sunset Grill at Blue Mountain (Sunset-at-Blue) is located in the Village at Blue Mountain, Ontario. It is an all day fresh to order breakfast establishment owned by Bruce Melhuish and his partner. Sunset Grill is different from the other eateries in the area for the reason that it only runs a solitary shift system operating from just 7am to 4pm, but 365 days a year. The franchise’s goal was to create a compassionate environment, serve delicious food, and a loyal customer base will follow.
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running head: SUNSET GRILL This location is one of two establishments in the Toronto tourist area. This touristy district has both helped and hurt Sunset grill and its owners. The customizations that were done including the design, floor renovations, and stock administration was hindered heavily because of the first financing expenses. But, in the first year of operations, Sunset Grill was able to monetarily gain back their initial investment. The potential for the business is feeling more pushed back because of the operational issues that are preventing more transactions from occurring. Bruce Melhuish identified a few items that have obstructed the way that restaurant should be operated. Included in the troubles are listed below: Weekend lines taking up to 25 minutes The waiters are not efficient on the weekends and it takes substantially longer to get the food out to the customers at their tables. There are fewer customers in the winter time because the terrace is inoperable. There are normally 40-50 chits (paper order requests) that pose delays in the kitchen. It takes approximately 5 minutes for every breakfast order.
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