Competition in the Restaurant Industry

3017 WordsMar 30, 201313 Pages
Table of Contents 1.0 Introduction 1 2.0 Literature Review 1 3.0 Back Ground of La Tante Royal 3 3.1 Nature of Competition 3 3.2 Basis of source decision 4 3.3 The role of suppliers 4 3.4 Eliminating waste and reducing cost 4 3.5 Just in time 5 3.6 Supplier development 5 3.7 Data interchange and interaction 5 4.0 Conclusion and recommendation 6 References 7 1.0 Introduction Competition in the restaurant industry is very competitive. Restaurants compete torwards offering customers real value for money. Every customer wants the best quality of food he or she offers money for and at the lowest price possible. With all food joints with this tough competition in mind, it is very…show more content…
The hospitality industry in Ghana, especially commercial fast -food joints such as Frankies, La Tante Royale, Landing Restaurant, Pizza Inn, KFC, Chicken Republic, Papaye, etc is obviously competitive. Whoever is ahead of the game must be managing her supply chain lean. Eight types of waste are identified under the ‘Lean’ methodology and can be applied directly to supply chain operations such as picking, order assembly, kitting, cross‐docking, returns processing and packing. The eight types of waste are: Overproduction – producing too much or too fast; Transportation – movement between processes; Inventory – everything that is in excess of the minimum required to perform the task; Waiting – waiting for parts or waiting until someone else has completed their cycle; Over processing – more steps in the process than required; Rework – repairing poor quality or correcting mistakes; Motion – every motion that is not adding value; Loss of intellect – not fully utilising the talent of all employees. It would be wrong to think of the pursuit of ‘Lean’ as purely a cost reduction exercise. By focusing on these key sources of waste, quality, flexibility and productivity can be improved, which may not only deliver cost reductions, but may also enhance customer satisfaction through improved product quality or service offerings. This all has the added advantage of reflecting positively on the brand. The mere fact
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