Please read the case study and answers the questions at the end of the case
- Prêt A Manger - case study - operations management.
Described by the press as having 'revolutionized the concept of sandwich making and eating', Prêt A Manger opened its first shop in London in the mid 1980s. Now it has over 130 shops in the UK, New York, Hong Kong and Tokyo. The company says its secret is to focus continually on quality - not just of the food but in every aspect of the operations practice. It goes to extraordinary lengths to avoid the chemicals and preservatives common in most "fast food. 'Many food retailers focus on extending the shelf life of their food, but that's of no interest to us. We maintain our edge by selling food that simply can't be beaten for freshness. At the end of the day, we give whatever we haven't sold to charity to help feed those who would otherwise go hungry. When we were just starting out, a big supplier tried to sell us coleslaw that lasted sixteen days. Can you imagine, salad that lasts sixteen days? There and then we decided Prêt would stick to wholesome fresh food - natural stuff. We have not changed that policy.'
The first Prêt A Manger shop had its own kitchen where fresh ingredients were delivered first thing every morning and food was prepared throughout the day. Every Prêt shop since has followed this model. The team members serving on the tills at lunchtime will have been making sandwiches in the kitchen that morning. The company rejected the idea of a huge centralized sandwich factory even though it could significantly reduce costs. Prêt also owns and manages all its shops directly so that it can ensure consistently high standards in all its shops. 'We are determined never to forget that our hardworking people make all the difference. They are our heart and soul. When they care, our business is sound. If they cease to care, our business goes down the drain. In a retail sector where high staff turnover is normal, we're pleased to say our people are much more likely to stay around. We work hard at building great teams. We take our reward schemes and career opportunities very seriously. We don't work nights (generally), we wear jeans, we party!
Customer feedback is regarded as being particularly important at Prêt. Examining customers' comments for improvement ideas is a key part of weekly management meetings and of the daily team briefs in each shop.
Please - first - watch the following video:
Questions 1
What are the advantages and disadvantages of Prêt A Manger organizing itself so that the individual shops make the sandwiches that they sell?
Question 2
How can effective operations management at Prêt A Manger contribute significantly to its success? What would be the consequences of poor operations management in this kind of organization?
Homework
Utilizing - Chapter 18 (Pages 580 +) - of the hyperlinked case study below:
Operations management - Nigel Slack, Stuart Chambers and Robert Johnson.
How can Prêt A Manger improve its operation? (200 words) uploaded to this blog page.
Pret a Manger outsources their sandwiches making aspect by utilizing their employees to handle it which can reduce the cost of production by avoiding the need for hiring a chef or a kitchen team. However, this would reflect poorly on the quality of the final product (the sandwiches). The planning of Pret a Manger relies on strategic operation management that cuts costs while simultaneously keeping a familiar feel for customers, their operation management ensures coordination effectively by keeping up the image of freshness. The controlling phase however focuses more on the reputation of the brand and public image rather than adapting to it.
ReplyDeletePoor operations management would result in negative proportions of unpredictable consequences that might affect the brand badly and may even bankrupt the company.
There are certain improvements the stores of Pret A Manger can employ to ensure that the operational procedures stay efficient and fast :
ReplyDelete- It should be ensured that the team members going for the order fulfilment finishes the job at the stores well within the time and save some of the personal time for the external delivery.
- The store managers can also ensure that other Team members are managing the tasks of the members who have gone for the external order delivery. This will keep the task flowing without any hurdle.
- Company can employ central kitchen system that can supply the sandwiches to all the stores in certain area. There are various benefits for such concept. Such as:
Overall productivity will ensure as more of the products can be processed at one time
There will be improved control on the quality of the products
The company can save kitchen space at all the stores to cater more consumers
In the end, it can be stated that the Pret A Manger is significantly relying on its operational procedures that ensures that raw materials are procured at right time, good workers are on the floor, and less wastage takes place. There are certain improvements that can be employed at the stores which can help it improve the overall quality and quantity of the products. Overall, it can be stated that the stores are doing well in terms of operational procedures and can be expected to be doing well in the future if it keeps its orientation towards improving the operational processes and hiring good employees on the floor.
Case Study – Prêt A Manger
ReplyDeleteQuestion 1
By organizing its own planning making its own sandwiches, designing its own menu, its supply chain managed by the company managers without outsourcing which allow them to provide the customer with fresher. It also permits the company to have control over its products and their quality. However, this strategy of the company coordinating every step of the supply chain until it sells in the stores, is most expensive than if it were employing an outside production chain. Furthermore, being in control of the organization and planning, offer to the company the opportunity to solve problems easier and identified them, more quickly. It has more leverage towards its operation management.
advantages
ReplyDelete1. Because the person who serves your lunch is also the one who makes the sandwich, he will be held accountable for his work, including product selection, freshness, and packaging.
2. Because no overnight food is permitted, the volume of food produced is relatively minimal, requiring personnel to perform less repetitive labour.
3. Because it is a fast food restaurant, the diversity of its goods is limited, resulting in a standardised and regular food preparation procedure and lower unit costs.
dissadvantages