Ohio University Quality Food and Service at the Cheesecake Factory Paper homework for supply chain managementsummaries have to be 1 page. you dont need to

Ohio University Quality Food and Service at the Cheesecake Factory Paper homework for supply chain managementsummaries have to be 1 page. you dont need to make a cover or head. Along the Supply Chain
Quality Food and Service at the Cheesecake Factory touch-screen tabs for the precise recipe for each order with photos
of how the preparation should look, A timer on the screen counts
The Cheesecake Factory, with over 150 restaurants across the United down a target time for completion and the screen background
States, serves more than 80 million customers per year. The restaur- turns from green to yellow as the order target time is getting close,
ant’s extensive menu includes over 300 items, served in a clean, and to red when the target time is reached
friendly, and efficient environment that has gained the Cheesecake As each order comes off the assembly line, a kitchen manager
Factory a reputation for quality food and service at reasonable inspects the food for defects, including appearance, and rates the
prices. One thing that helps chain restaurants such as the Cheesecake food on a scale from 1 to 10, with 9 as near-perfect. An 8 requires
Factory thrive is their size, which gives them buying power. This one or two corrections while a 7 requires three corrections, and 6 is
allows them to centralize common supply chain functions, and ad- unacceptable and must be redone. Any consistent pattern of defects
opt innovations quicker than smaller restaurants. These basic factors causes the kitchen manager to address the responsible station.
have made Walmart the most successful retail firm on the planet. The managers also monitor the processing time, looking for
Almost all Cheesecake Factory menu items are made from instances where
red screens are accumulating, indicating that “late”
scratch except, ironically, the cheesecake, which is made at a orders are stacking up. They also watch for food waste plus wasted
company bakery in California. The kitchen design is the same for effort and time. The company’s target for food use efficiency is
all Cheesecake Factory restaurants, laid out like a manufacturing 97.5%, with only 2.5% of groceries thrown away without running
assembly line with raw materials coming in at the back of the out of food. The company achieves this high level of material effi-
facility and finished items rolling out the front. Along the restaur- ciency by using forecasting models based on six-week and annual
ant’s back wall are walk-in refrigerators and prep stations where historical trend data, adjusted for factors like weather and sporting
food is chopped, stirred, and mixed. In the next food preparation events, to gain a very high level of sales predictability,
area there are two parallel lines of 40-foot countertops, a hot side Do you think the Cheesecake Factory’s order processing
with stovetops and grills, and an opposite cold side neatly laid out system is likely unique to itself, or would it be similar to what other
with bins of fixings.
sit-down restaurant chains, and individual independent restaurants,
The highly trained prep staff handles parts, stocking pullout might use?
drawers with the food items (i.e., meats, fishes, rice, potatoes,
etc.), while cooks assemble the final products. Overhead computer Source: Based on Atul Gawande, “Big Med.” The New Yorker (August 13
monitors located every few feet along the assembly line include and 20, 2012), pp. 53 63.

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