rye bread can be made in advance, wrapped, and placed in the ready bin. This way, when a customer
orders a ham and cheese on rye, they get it quickly.
One challenge to this system is warm sandwiches. Depending on the complexity, that is, is it a plain
cheese burger, or one with specific toppings selected by the customer, a premade warm sandwich can be
made and placed in the warmer.
Another challenge to this system is that Sharp’s sandwiches are very popular because of the quality of
the sandwiches. Part of the quality is their freshness. Therefore, whether it is a cold sandwich or a warm
sandwich, neither can stay in the premade bins too long. After a set period of time, if a sandwich is still in
the bin it is removed and placed in the char- ity bin. The charity bin contains food that is still edible;
however, won’t be sold to Sharp’s customers. The food in the charity bin is donated to a local homeless
shelter twice a day.
Dawn strongly believes in giving back to the community. Her company sponsors runs for several causes
throughout the year. Therefore, although it would be easier to throw out the food whose freshness life
has reached its limit according to her standard of qual- ity, giving it to the homeless shelter is an
important outreach program for her. However, obviously, Dawn’s business model is based on selling the