It's 9:30 on a Friday morning at The Pub. Product is sched- uled to be delivered at 10:00. Sally specifically
ordered an exceptional amount of food for the upcoming holiday week- end because she is projecting it to be busy. Sally receives a phone call at 10:30 from J&G groceries, stating that it cannot deliver the product until 10:00 A.M. On Saturday morning. She explains to the driver that it is crucial that she receives the product as soon as possible. He apolo- gizes; however, it is impossible to have delivery made until Saturday morning. By 1:00 P.M., The Pub is beginning to run out of product, including absolute necessities such as steaks, chicken, fish, and produce. The guests are getting frustrated because the staff are beginning to "86" a great deal of product. In addi- tion, if they do not begin production for the P.M. shift soon, the restaurant will be in deep trouble. On Friday nights, The Pub does in excess of $12,000 in sales. However, if the problem is not immediately alleviated, it will lose many guests and a great amount of profits.
Some questions 1. What immediate measures would you take to resolve the problem? 2. How would you produce the appropriate product as soon as possible? 3. Who should you call first, if anyone, to alleviate the problem? 4. What can you do to always have enough product on hand? 5. Is it important to have a backup plan for a situation like this? If so, what would it be?
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