Catering Service For Street Festival

Dishes for the Street Festival

Three dishes will be produced in the given scenario. These dishes will be consumed in order to ensure that they are suitable to consumer in the given street festival. Hence, the caterings service has decided to produce pizza, Italian pasta and burgers for this purpose. It is believed that these dishes are easy to prepare and can be carried around easily when visiting the festival (Luo et al., 2015).

The catering process will be carried on by the experts of the catering company. The company will be following their original recipe for these given items, however the size of the items will be quite small and different from the ones that the company actually produces in general (Sarkis, 2017). All the ingredients will be kept in advance and the dish will be prepared as and when the need arises.

No third party will be involved in the given scenario and the catering company will just be employing its own members.

As discussed three items will be delivered to the consumers in simple packages so that it is easy for them to carry the given packages. There will be a few delivery executives assigned who will be helping to bring the items from the kitchen in a continuous manner. Furthermore, certain workers will also be placed near the stall so that the customers are able to get their products easily from the stall in the festival (Walker, 2013). 

Protecting intellectual property

The logo of the company will be present in the packaging of the given food which will enable the customers to differentiate the given product

The suppliers for the given Street Fest Stall are the following

• Vegetable supplier Mr. ABC
• Dairy Products Mr. xyz
• Staple Supplier such as Wheat, rice, flour and related: AGC Limited

The equipment’s in the given section will be used for the general purpose of the stall in preparation of the given food and other products.

The given budget has been prepared keeping in mind the various costs that will be incurred. Furthermore, the sales of the 3000 items has been assumed accordingly

These are the products which will be used efficiently for the general purpose of the organization and will ensure that there is no scarcity of any product or plates.

Technologies can be used effectively in order to ensure that the organization is able to compete with the competitors present in the given business environment.

The trading hours for the given fest would be from 10 am in the morning till 6pm in the evening. Hence, the given stall will be functioning from noon till the evening. This is because the company wants to begin its operations after the majority of the people have come to the given place. The peak time is expected to be at around the lunch time and evening brunch. During the peak times, two additional employees will be appointed in order to ensure that they are successful in managing the crowd (Mok, Sparks & Kadampully, 2013).  The trading hours have been selected after keeping in mind the maximum footfall which is likely to take place in the given place and scenario.

Preparation and Packaging

The customers will be contacted using the given techniques:

• Post Mail- The customers may be contacted using a post mail service. As the customers will already be aware of the given fest which will be held, it thereby becomes very important to ensure that the customers are told about the given stall which will be placed for the given customers (Walker & Walker, 2016). .
• Email-An email would be sent out to the different customers whom the catering service has previously dealt with. They would be told about the fest which will be taking place and also be informed about the different items which will be present in the given scenario. Furthermore, the mail may even comprise of a brochure of the given menu.
• Phone calls-As the stall is being put up by a catering service, the company will ensure that the different customers who have been previously served are contacted and invited to visit the stall (Kvamme et al., 2013). These phone calls shall enable the customers to listen about the given program which shall help in ensuring adequate publicity.
• Blog-A post on the company`s blog will be put up in order to ensure that the customers are made aware of the given event which is coming up. The followers of the blog will be achieving updates which shall enable them to understand the different events which will be present.
• Social Media-Advertisement shall be given in the different social media pages as well. The social media page of the catering service will be providing the advertisement of the given Fest and along with it they shall be helping the company to make the event a success (Burns et al., 2013).
• Fax-The suppliers and certain companies with which the given organization deals will also be provided with the invitation to the given fest and will be provided with fax documents accordingly.

The given payment systems shall be in use for the given company:

• Cash- All the sales shall be made in cash. This is because the price of each item will be comparatively very low and due to this the price of the different products shall be less and hence, cash will be taken to be a considerable method to ensure that all sales can be recorded easily.
• Gift cards- furthermore, the gift cards can also be enchased. The gift cards may be received by some special members who will be attending to the fest and even that could be presented (Kraiselburd & Yadav, 2013).
• PayPal-As this is the digital age, even PayPal can be accepted as the chosen method of payment as well.

Credit Policy with the suppliers:

The given suppliers have given a time frame of 3 months for payment. The collection procedure involves collecting the money through cash or cheque. If instant payments are made to the given suppliers, they tend to offer a discount of 20%. These suppliers include suppliers like that of dairy products, staples, vegetables and other products.

The credit which the business receives is with respect to the ingredients and the different technologies which the company tends to receive (Smith, Maull & CL Ng, 2014).

The products are perishable products and all quality aspects are maintained. The shelf life of the given product is a few hours and for this purpose, it is seen to it that the customers are informed about the shelf life and any products which are present in the product which may cause health hazards (Heizer, 2016).  Apart from this, the company does not have any warranty aspect with respect to the given food.

The success or the failue of the given stall will be tied to the qulaity of the good which will be provided at the given fest. The customers expect fresh foof which is preapred tastefully. Along with it they want an impeccable service from the different staff members along with the knowledgeable service (Jay & Barry, 2016).  Hence, the following quality control measures shall be employed in order to ensure that the service provided is irreplaceable.

Food

The customers wan the best quality food in the sense that the quality of the food which is to provided must be of the best quality and freshly prepared along with being served at the right temeperature (Drake & Spinler, 2013). The presentation of the good needs to be done in the right manner as well. Hence, the catering service needs to ensure that the food which is being provided by them has the best quality in terms of the price being paid and health benefits.

Back of the stall

Although the customers may not get a direct view of the community kithchen the caterig company needs to ensure that the freshness is maintained and that the condition of the raw materials and vegtables is at the optimum level (Galindo & Batta, 2013). Frthermore, the dishwasher, utensils used and the cutting surfaces nbeed to be rodent free and clean. The uniform which the kitchen staff will use needs to be upto the quality with proper footwear and hair restarants.

Budget

Front of the stall

Although the food being served is a fast food item, it needs to be ensured that the ambience inside the stall is arming and inviting along with being clean and fresh. Thye carpeted areas should be cleaned and the tables need to wiped essily alog with the linen being changged at regular levels. The glasses and silverware for the sauces and syrups also need to be kept spot free. Before the food is being served it needs to be ensured that the equipments are clean and they are kept arefully before serving (Stevenson & Sum, 2015).  Then menu with the choice of dish needs to be kept wrinkle free and there needs to be no errors with respect to the spellings and the typographical errors.

The stall needs to be kept clean and streak free. The tables and chairs need to be kept clean and the rest rooms need to be clean as well at each shift.

The staff which will be present needs to be kept well trained and well aware of the needs of the different customers who tend to visit the given store. It is therefore important to ensure that the staff is polite and the consistence customer service is maintained (Slack, Brandon-Jones & Johnston, 2013). The manager of the stall needs to be aware of the shift of the different staff members who would go a long way in ensuring that the customers are well served and the waiters are provided with knowledge about the menu items.

The given company is not under any membership or affiliations with respect to the club (Gordon & Brezinski, 2016).  However, when the company is taking part in the Street Fest it will also ensure that all the rules and regulations of the fest is abided by and that the company does not engage in any practice which may be harmful for its wellbeing in general or in the future.

The staff will be trained effectively to ensure quality and they will be present at all sections so that the customers are satisfied and well serviced.

The operational plan will be kept at bay and it will be seen that all the activities being conducted are done in accordance with the operational plan (Brown & Bessant, 2013).  In order to ensure that the stall is a success. The Key Performance Indicators for the same will be as follows:

• High Sales- It will be deemed that the operational plan has been successful in carrying out the different operations and the stall successfully when the stall will be able to generate high sales. The company needs to see to it that they are successful in attracting the crowd which shall ensure that it was successful in the operations.
• Customer Satisfaction- If the customer satisfaction of the different ones visiting the stall is high and they have provided positive feedbacks then it shall be confirmed that the given enterprise is seeing to it that the customers are satisfied and that their customers were provided with adequate service along (Kato et al., 2015).
• Safety standards maintained- It also needs to be ensured that the safety standards of the organization is well maintained and that the customers are provided with premium quality products (Jacobs, Chase & Lummus, 2014). This shall ensure repetitive purchases from the side of the different consumers alike.
• Quality products provided-The products sold in the fest should also be of premium quality. They must use branded raw materials so as to ensure that the products are edible and have an authentic taste.
• Cash flow- The cash flow and the revenues earned also act as a sign of prosperity for the given organization. Higher cash flows indicate that the given organization will be able to earn additional revenues and is successfully serving the crowd.
• Retention or visited rates- If the food prepared is of good taste the various members of the organization shall be visiting it continuously hence, for the given purpose, the retention rate is a sign of measurement (Krajewski, Malhotra & Ritzman, 2015). If the retention rate of the given organization is high then, it is successful.
• Advertisement Response Rate- As the company will be engaging in various channels and modes the high retention rate will help in ensuring that the stall was successful in its objective.

The items that shall remain unsold at the end of the stall shift at the Street Fest shall be donated. This means that all the burgers which have been prepared considerably 

Quality Control Measures

Key Result Area: Increase customer base

Key Result Area: Earn Higher Revenues

Contingency Plans

Workforce shortage

The company needs to have a tie up with an external Human Resource Agency who will be involved in the management of the workforce facility and also manage during peak seasons.

Missing equipment

The company needs to tie up with a service provider in case of an emergency (Schniederjans, Cao & Triche, 2013). This shall ensure that the company has resources during emergency.

Budget Blowout

A contingency fund account needs to be set up in order to meet during turbulent times.

References

Brown, S., & Bessant, J. (2013). Strategic operations management. Routledge.

Burns, J. W., Berenschot, C. E., Calabrese, G., Kasper III, C. D., & Lovell, R. (2013). U.S. Patent No. 8,620,753. Washington, DC: U.S. Patent and Trademark Office.

Drake, D. F., & Spinler, S. (2013). OM Forum—Sustainable Operations Management: An Enduring Stream or a Passing Fancy?. Manufacturing & Service Operations Management, 15(4), 689-700.

Galindo, G., & Batta, R. (2013). Review of recent developments in OR/MS research in disaster operations management. European Journal of Operational Research, 230(2), 201-211.

Gordon, R. T., & Brezinski, M. H. (2016). The complete restaurant management guide. Routledge.

Heizer, J. (2016). Operations Management, 11/e. Pearson Education India.

Jacobs, F. R., Chase, R. B., & Lummus, R. R. (2014). Operations and supply chain management (pp. 533-535). New York, NY: McGraw-Hill/Irwin.

Jay, H., & Barry, R. (2016). Operations Management. Pearson India.

Kato, T., Nakajima, T., Saito, T., Okitsu, J., Shiga, Y., & Miki, Y. (2015). U.S. Patent No. 9,128,704. Washington, DC: U.S. Patent and Trademark Office.

Kraiselburd, S., & Yadav, P. (2013). Supply chains and global health: an imperative for bringing operations management scholarship into action. Production and operations management, 22(2), 377-381.

Krajewski, L. J., Malhotra, M. K., & Ritzman, L. P. (2015). Operations management: processes and supply chains. Pearson.

Kvamme, A. P. F., Doig III, J. E., Bowling, Z. T., Mendelson, J. B., & Domm, D. R. (2013). U.S. Patent Application No. 13/647,173.

Luo, F., Meng, K., Dong, Z. Y., Zheng, Y., Chen, Y., & Wong, K. P. (2015). Coordinated operational planning for wind farm with battery energy storage system. IEEE Transactions on Sustainable Energy, 6(1), 253-262.

Mok, C., Sparks, B., & Kadampully, J. (2013). Service quality management in hospitality, tourism, and leisure. Routledge.

Sarkis, J. (Ed.). (2017). Greener manufacturing and operations: From design to delivery and back. Routledge.

Schniederjans, M. J., Cao, Q., & Triche, J. H. (2013). E-commerce operations management. World Scientific Publishing Company.

Slack, N., Brandon-Jones, A., & Johnston, R. (2013). Operations management. Pearson.

Smith, L., Maull, R., & CL Ng, I. (2014). Servitization and operations management: a service dominant-logic approach. International Journal of Operations & Production Management, 34(2), 242-269.

Stevenson, W. J., & Sum, C. C. (2015). Operations management. New York: McGraw-Hill Education.

Walker, J. R. (2013). The restaurant: from concept to operation. Wiley Global Education.

Walker, J. R., & Walker, J. T. (2016). Introduction to hospitality management. Prentice Hall.

Zangiski, M. A. D. S. G., de Lima, E. P., & da Costa, S. E. G. (2013). Organizational competence building and development: Contributions to operations management. International Journal of Production Economics, 144(1), 76-89.

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