Pasta Scelta
Bertha Chen, Jeff Hennessy, John Heywood, & Even
Ferrer
Agenda
 Concept
 Mission Statement
 Target Market
 Core Competencies & Processes
 Suppliers
 Demand Management
 Quality Strategy
 Menu and Prices
Concept
 Very much like a Chipotle or Sweet Green
 Build-Your-Own Dish
1.
Pick your Pasta
2.
Pick your Sauce
3.
Pick your Protein
4.
Pick you Topping and Garnishes
5.
Pick a Cheese
6.
Voila!
Simple
Fast
Convenient
Delicious!
Mission Statement
We aim to provide a simple, yet enjoyable dining experience
that delivers value to our customers by combining personal
preferences at a great price. Only using natural ingredients
sourced from local suppliers, we promise to provide the finest
pasta dishes around.
Target Market
College
Students
Young Working
Professionals
Mainline
Families
Either looking for a quick, healthy meal, or a cheap, delicious option!
Core Competencies &
Processes
 Core Competencies
Modern establishment built on:
 Convenience and Comfort
 Incredible customer care
 Assembly line efficiency
 Quality AND Low- Cost
 Core Processes
Customer
Strategy and
Relationship
Management
Quality and
Process
Management
Human Resource
Management
Suppliers
Demand Management
 Forecasting methods
Judgmental
Forecast
Gather Data
 Initial Forecasts
 Customers per day of week
 Products sold per day of week
 Inputs required per day of week
 Peak hours
 Queue length, time
Quantitative
Forecast
Selecting forecast method
 Limited to Judgmental Forecasting
 Sales force estimates
 Market Research
 Gather data
 Customers per day of week
 Input usage
 Spoilage
 Waste
 Order production time
 Queue size, timing
Quantitative Forecast
Time-series forecast
 Moving Averages
 Weighted Moving Averages
 Trend Projection with Regression
 Exponential Smoothing
Forecasted Customers per
day of week
Forecasted Product Sales
 Simple initial assumption:
 1 Pasta Dish per customer
Product demand per
customer
Input
unit amount units per person*
Order quantity per person
Pasta
4 ounce 1 4 ounces
Sauce
2 ounce 1 2 ounces
Protein 4 ounce 0.75 3 ounces
Vegetables
1/4 cup 2 0.5 cups
Cheese 1/4 cup 0.5 0.125 cups
Inputs Forecast
Review System
 Period Inventory Review System
 Every Monday night, staff performs inventory
 Expired items thrown out
 Each input is counted
 Amount of input in inventory compared with target
inventory level
 Target level calculated using:
 Customer Service Level 95%
 Lead Time: 1 day
 Re-order to achieve target inventory level
Quality Strategy and
Control
 Six Sigma Approach
Define
Control
Improve
Measure
Analyze
Fixed and Variable Costs
Building Expenses
Opening Expenses
Marketing and Advertising Expenses
Wages and Salaries Expenses
Equipment Costs
Variable Costs- Inventory
• Chopped
Onions
• Zucchini
• Broccoli
• Mushrooms
• Fresh
Spinach
• Roasted
Tomatoes
• Olives
Cheese
• Grilled
Chicken
• Chicken
Parmesan
• Beef
Meatballs
• Turkey
Meatballs
• Italian
Sausage
• Shrimp
Toppings
• Marinara
• Alfredo
• Vodka
• Carbonara
• Pesto
• Garlic Olive
Oil
• Bolognese
Protein
• Spaghetti
• Lingquine
• Fettuccine
• Penne
• Angel Hair
• Tortellini
• Raviolis
Sauce
Pasta
Menu
• Fresh
Mozzarella
• Grated
Parmesan
• Sharp
Cheddar
Prices
 Recommended Pasta Dish Menu:






Spaghetti, Marinara, Beef Meatballs, Parmesan Cheese --- $8.95
Fettuccine, Alfredo, Grilled Chicken, Broccoli --- $8.95
Penne, Bolognese, Mushrooms, Parmesan --- $7.95
Raviolis, Vodka, Zucchini, Mozzarella --- $7.95
Linguine, Pesto, Turkey Meatballs, Broccoli --- $9.50
Angel Hair, Garlic Olive Oil, Shrimp, Olives -- $9.50
 Make-your-own menu:





Pasta --- Standard Price of $2.00
Sauce --- Standard Price of $2.00
Meat
o Beef Meatballs --- $3.00
o Grilled Chicken and Chicken Parmesan -- $3.00
o Italian Sausage --- $3.00
o Turkey Meatballs --$ 3.50
o Shrimp --- $3.50
Vegetables--- Each Topping is $0.75
Cheese --- Each Cheese is $1.00
Thank you!