...guarantee 33% of the increased sales unless they receive a $0.20 per pizza reduction in price. With this deduction, they will be able to guarantee 50% of the original increased sales. Should you reduce the price? Explain. In late May, 1995, Danielle Knowles, vice-president of operations for Laurentian Bakeries Inc., was preparing a capital expenditure proposal to expand the company’s frozen pizza plant in Winnipeg Manitoba. If the opportunity to expand into the U.S. frozen pizza market was taken, the company would need extra capacity. A detailed analysis, including a net present value calculation, was required by the company’s Capital Allocation Policy for all capital expenditures in order to ensure that projects were both profitable and consistent with corporate strategies. COMPANY BACKGROUHD Established in 1984, Laurentian Bakeries Inc. (Laurentian) manufactured a variety of frozen baked food products at plants in Winnipeg (pizzas), Toronto (cakes) and Montreal (pies). While each plant operated as a profit center, they shared a common sales force located at the company’ head office in Montreal. Although the Toronto plant was responsible for over 40% of corporate revenues in fiscal 1994, and the other plants was accounted for about 30% each, all three divisions contributed equally to profits. The company enjoyed strong competitive positions in all three markets and it was the low cost producer in the pizza market. Income Statements and Balance Sheets for the 1993 to 1995...
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...Pizza is a flatbread generally topped with tomato sauce and cheese and baked in an oven. It is commonly topped with a selection of meats, vegetables and condiments. The term was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy. In 2009, upon Italy's request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish. The Associazione Verace Pizza Napoletana is a non-profit organization founded in 1984 with headquarters in Naples. It promotes and protects the "true Neapolitan pizza". Pizza is sold fresh, frozen or in portions. Various types of ovens are used to cook them and many varieties exist. Several similar dishes are prepared from ingredients commonly used in pizza preparation, such as calzone and stromboli. It is a popular fast food item. Etymology The origin of the word pizza is uncertain. The term "pizza" first appeared "in a Latin text from the southern Italy town of Gaeta in 997 AD, which states that a tenant of certain property is to give the bishop of Gaeta duodecim pizze every Christmas Day, and another twelve every Easter Sunday". Suggested etymologies include: The Ancient Greek word πικτή, "fermented pastry", which in Latin became "picta", and Late Latin pitta > pizza. Compare Greek pita bread and the Apulia and Calabrian pitta. The Ancient Greek word πίσσα, "pitch", or pḗtea, "bran" . The Italian word pizzicare meaning "to pluck", which refers to pizza being plucked quickly...
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...Management Case Synopsis Founded in 1984 Laurentian Bakeries Inc. operates in the industry of manufacturing a vast variety of frozen baked products within their three operating plants in Montreal, Winnipeg and Toronto. The operating plants produce items such as frozen pizza in Winnipeg, MB, pies in Montreal, QC and Cakes in Toronto, ON- with each representing 30%, 30% and 40% of the total revenue stream respectively. The buyers for this company include large institutional clients such domino’s pizza, etc. which have a significantly higher level of power whereas the seller of the products consists of several food producers which have a relatively low level of power. With the cost of setting up a plant of this scale being high, substitute products will also remain high in the market causing the overall profit margin to be low. With the company’s ongoing effort for continuous improvement Danielle Knowles (VP of operations) proposed to expand one of the operating plants in Winnipeg-which was based on the opportunity if the company expanded into the U.S. market. Statement The statement of the problem is how Danielle Knowles will prepare a capital project expenditure proposal to expand the company’s frozen pizza plant in Winnipeg; which is consistent and in line with the company’s capital allocation policy. The proposal should also satisfy the company’s continuous effort for improvement, identification of lost opportunities, satisfaction of HR and environmental impacts and provide...
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...Information Happy Joe’s Pizza and Ice Cream Parlor is a popular, family-friendly pizza chain predominantly located in the Upper Midwest. Joe Whitty opened up the first Happy Joe’s Restaurant in East Davenport, Iowa on November 16, 1972. While working as a supervisor and a manager for Shakey’s Pizza, in the late sixties, he thought about combining a pizza and ice cream parlor because he always noticed customers walking down the street to get ice cream after leaving the restaurant. Joe had suggested this idea to the owner of Shakey’s but he had very little interest in pursuing it. After spending some time in Albuquerque, New Mexico operating three separate Shakey’s locations, Joe returned to Davenport, Iowa after nearly being fired for sponsoring a special needs party before asking his boss. Davenport is where Joe used to manage a SuperValue Bakery and then became the dietary director at Mercy Hospital after reopening the bake shop there by request of the nuns. (Happyjoes.com) When returning to Davenport, Joe was determined to pursue his dream of opening a different kind of restaurant. He wanted to open up a restaurant that would be family and kid oriented; one that combined pizza, ice cream. After many attempts to get a loan, the Figges of Davenport Bank saw some value in Joe’s idea and agreed to lend him thirty-thousand dollars to open up the first Happy Joe’s Pizza and Ice Cream Parlor. (Happyjoes.com) He wanted to create a restaurant that was different than the pizza places around...
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...Job Number: 7763282 Title: Food service supervisor (Pizza Hut) (NOC: 6212) Terms of Employment: Permanent, Full Time, Shift, Weekend, Day, Evening Salary: $13.00 to $14.00 Hourly for 40 hours per week Anticipated Start Date: As soon as possible Location: 259 Morningside Avenue Skill Requirements: Education: Not required Credentials (certificates, licences, memberships, courses, etc.): Not required Experience: Experience an asset Work Setting: Food service establishment Supervisory Experience: Food service counter attendants and food preparers Specific Skills: Supervise and co-ordinate activities of staff who prepare and portion food, Establish work schedule, Estimate and order ingredients and supplies, Ensure food service and quality control, Maintain records of stock, repairs, sales and wastage, Supervise and check delivery of food trolleys Ability to Supervise: 5-10 people Essential Skills: Reading text, Document use, Communication, Working with others, Problem solving, Decision making Other Information:Part timers are welcome! Languages: English Employer: Narayan enterprise Ltd O/A Pizza Hut. How to Apply: Please apply for this job only in the manner specified by the employer. Failure to do so may result in your application not being properly considered for the position. By Mail: 100 Ranch Market, Unit-125 E-2 Strathmore, Alberta T1P 0A8 In Person between 9:00 and 17:00: 100 Ranch Market, Unit-125 E-2 Strathmore, Alberta T1P 0A8 By E-mail: keyur_40@yahoo...
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...Weaknesses5.3 Opportunity5.4 Threat | | 6. Bibliography | | | | 1.0 Company Background 2.1 Introduction Pizza Restaurant was opened by two brothers Dan and Frank Carney in 1958 in Wichita, Kansas. Dan and Carney borrowed 600 Dollar from their mother to open Pizza Hut Restaurant. After borrowing 600 Dollar from their mother, they purchased second-hand equipment and rented small building in their home town. In 1959, the 3rd Pizza Hut restaurant was set up as a Franchise which they open in Topeka, Kansas. Their vision is to develop Franchise System which became a worldwide successful marketing model. Pizza Hut was first mover towards international market and set up first Pizza Hut outlets in Canada in 1968. Almost ten years later, Pizza Hut serving one million customers in a week in their 310 locations. In 1970, Pizza Hut was put on the New York Stock Exchange under ticker symbol PIZ. International Pizza Hut restaurant became 100 in number while the total number of Pizza Hut reached 2000 in 1976. In 1986, Pizza Hut introduced delivery service, something no other restaurant was doing. Pizza Hut opened its 5000 unit in Dallas, Texas. Pizza Hut celebrated its 30th anniversary with more than 6000 units in 1988. In 19th May 1982, Pizza Hut began its operations in Malaysia with the opening of its first outlet. In 1996, Pizza Hut sales in the United States were over $5 million. However,...
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...Kyrsten Arnold Period 4 11/1/11 Scary Story This was going to be a scary night. First, at dinnertime, my mother, father, and I had the normal Friday night meal, pizza. All three of us had gathered in the family room and ate in silence as we watched my dad’s favorite TV show “Chopped”. After I finished my last delicious bite of pepperoni pizza, I became tired of cooking competitions, so I began to wash my dishes. As I did I took a glance out the window in front of the sink and had to do a double take, because there, slightly behind a tree, only a few yards behind my house was a tall man in a long dark coat and a pitch black hat. I blinked several times and rubbed my eyes. When I looked back, he was gone. Phew, it was just my eyes playing tricks on me. I let out a relived sigh as I finished my dishes and headed up to my room to read my book. Next, at bedtime, just as I was about to pull the sheets over me, I saw him again, but he looked different. He stood in rags and this time I could see his face. His pale face was like that of a vampire and his dead gray eyes burned into mine. Then I realized he was carrying something big. My eyes grew wide and I rubbed them frantically, but when I opened them again he was still there and had moved even closer to the house. As he moved forward he stepped into a pool of moonlight and I could see what was in his hands. A chainsaw. A bloody, red chainsaw was what he carried. I wanted to scream but my mouth felt dry and scratchy, like...
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...I made sure I was early so that I would make a good first impression. After I clocked in I made my way into the kitchen where I heard loud rap music. There was no one in the French fry smelling kitchen when I first walked in. I was a little confused to why I was hearing Method man and Redman blasting out of the speakers because no one was around. I began to take off my jacket when one of the older employees came out of the freezer with a large box of pizza dough. He introduced himself as Gary and told me that he was going to be training me tonight. It was Six O’clock and the Celtics game started at seven. We had an Hour to pre make pizzas and store them in the freezer. Gary started to show me how to make the pizzas. The dough was the hardest part. I kept getting holes in the dough whenever I would try and knead it. I eventually somewhat got the hang of it. I made about four pizzas and he made the rest. We had ten total pizzas made and it was about to be game time. Gary started to pop a few of the pizzas in the oven. Orders started to come in at the same time and that was my job. I can remember my first order was a BBQ...
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...management feasibility of the project. A. NAME OF THE BUSINESS: “PIZZAZZY” The name was formed due to its root word “pizzazz” meaning appealing and captivating. This embodies our pizza’s qualities. By introducing our very own “Pizzazzy” wrapped around pizza, it unleashes a new variety of scrumptious food to crave for. * Description of the Logo Figure 1.1 Description of Logo Business Logo “Pizzazzy” logo consists of a graphic representation of the product itself. The picture interprets scrumptious pizza wrapped around. The font for “Pizzazzy Pizza” illustrates ease and as to the hue rendered it gives off insatiable flow of energy. It was partnered with a shadowy light that means branching out, to spread the delight people had experienced. It is because we believe that the product is worthy of everyone’s taste buds. The green circle signifies prosperity and continuity in terms of satisfying service the business has to offer. Circular image represents ceaselessness of innovation and customer satisfaction. On the other hand, red being the warmest of all colors was chosen for the ribbon to symbolize our warm welcome to our customers and to increase their enthusiasm and interest about our pizza. It was also traced with a touch of yellow to brighten up the mood in each valued customer. We used these different colors because of their positive energy which we hope will transcend into our business B. STORE LOCATION * The business is located...
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...YOU WANT TO ORDER A PIZZA Scene One: Once Upon a Dinnertime Mary is hanging out with a few friends and her brother. She wants to order pizza tonight, but can’t afford to do so all by herself. She won’t be able to get what she wants unless she can convince all of the others to chip in for pizza, but she has her skills from English class to help her in her mission! Our story begins… Mary: (writes on whiteboard) “Thesis: We should order a couple of pizzas for dinner tonight.” Mary: (looks over at the people watching TV) Guys? What do you think? Chris: Maybe. What do the rest of you… hmm, maybe we’d better wait for a commercial. Well, I’m paying attention. Why pizza? Mary: Uh… hmm. Chris: Also, since when do you have a whiteboard in your living room? Mary: (writes) “Pizza was a regular dinner in my family, growing up. My brother and I were always happy when our parents said, ‘Pizza night!’ Both our parents worked, which meant that there was often no one with much time to cook. They enjoyed the break from cooking, and we all enjoyed the pizza (and the break from washing dishes). We’d only have it once every couple of weeks, though, so we never got tired of it. Basically, pizza is great.” Chris: o_O What was that? Mary: I was showing that pizza is delicious! …And time-saving and stuff! Chris: …Where did you talk about pizza being delicious? I just saw a story. Mary: In the middle! I said we all enjoyed the pizza. Chris: Um. I barely...
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...It was a beautiful fall evening. The sun was just beginning to give way to incoming twilight. I could smell winter in the air, even through my closed window. Soon there'd be snow on the ground. Matchbox Twenty was playing on my clock radio. I want to push you around...” The mood was set for a soft autumn night. However the mood inside my room was quite different. I was running around trying to do a million things a one time. My makeup was all wrong for my outfit. My hair was too big, no, now too flat. My stomach was rolling inside itself. My poor tummy was on tumble dry and I couldn't quite get it to stop. I couldn't find my shoes; my shirt had foundation on the side. What I really wanted to do was to sit on my bed and cry. Brian had called twenty minutes before the chaos. I could not believe he had called me. He probably thought I was stupid because I was so tongue-tied. He asked me if I would mind coming to dinner with him and a few of his friends. Would I mind? Do cows moo? The horn honked. My frustration grew. If this was a real date, my first one ever, shouldn't he come to the door and pick me up? Maybe take my arm in his and lead me to the car? I had envisioned my first date to at least start off right. This must be an omen. I walked out the door. The moment I heard the click of the lock I knew I looked horrible. A million thoughts raced through my mind, among these were the fact that I should have worn the blue shirt, my hair looks horrible, and oh God everyone is watching...
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...The importance of making this business a success is increasing profitability, reducing the waiting time in the restaurant, and having a process implemented that will maintain a balance between the demand for service and the capacity of the system to provide the service to customers. Customers are dissatisfied with the wait time and it necessary to evaluate the customer population, customer que wait times, the servicing system, and develop a priority rule for determining who is served next. The current business flow through process at the pizzeria is: 1. four servers 2. two kitchen staff 3. four manual ovens 4. 14 tables that seat four with no other table seating types available 5. Cream puffs product in addition to Pizza and uniqueness. As the business is being passed down, it is important for the successor to recognize the learning curve and understand the restaurant as it functions today. During peak times, the pizzeria staffs four wait staff and two kitchen workers. With customers arriving in groups of two to four every three to five minutes there are only 14 4-top tables, but no 2-top tables to seat each party. The entire process from when a customer walks into the pizzeria to the time they leave takes 53 minutes. Eleven of the minutes are consumed just waiting to be seated at an open table and another 13 minutes are consumed back in the kitchen processing the order – room for improvement. Applying the learning curve theorem By turning four of the 4-tops into...
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...Simulation Introduction “Applying the Learning Curve Theory” simulation regards around Mario’s Pizzeria, a pizza parlor based in Palm Springs, California. Mario’s pizzeria is a successful business in Palm Springs that is known for its originality and freshness in taste. Mario, the owner of Mario’s Pizzeria, examines his grandson’s capability of managing Mario’s Pizzeria. He will test his grandson’s management abilities and will declare his grandson the heir of Mario’s pizzeria if his grandson is successful. In this simulation, one will run the restaurant as if Mario’s grandson and will use his/her knowledge from the previous business classes. The student’s goals are profit maximization and minimization of wait time for customers. Optimization of both factors is the key to success in this situation. Learning Curve Theory First step is identify whether the current table set up is appropriate for this business situation. I set a cost of 20 dollars per day for ten tables of four people. 95.71% of the four table sets are exploited at $20; 87.27% of the two table sets are exploited at $16. The operating staff of four people is operated at 86.94% with a mean, standard deviation, and total cost of $8.00, $2.12, and 200 dollars per day. The operating kitchen staff is employed at 65.14 percent efficiency with two people and a mean, standard deviation, and total cost of $3.00, $1.00, and $160.00. Altering the values of table sets and kitchen/waiter did not increase the profits as decreasing...
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...1. ¿Qué pasos muestra el Pizza Tracker para el usuario? Pasos: 1. Orden puesta 2. Preparación 3. Cocción 4. Control de calidad 5. Entrega Finalmente para darle seguimiento el cliente introduce su número de teléfono para poder darle seguimiento a su pedido. 2. ¿Cómo mejorar el Pizza Tracker hacia el usuario? El pizza traker de Domino’s permite a los clientes hacer sus pedidos en línea y a su vez rastrear los mismos. Este sistema permite a los clientes ver una versión fotográfica simulada de su pizza mientras esta es personalizada, Pizza Tracker muestra una barra horizontal que rastrea el progreso de un pedido en forma gráfica ; A medida que Domino´s completa cada paso del proceso de cumplimiento del pedido. Cabe señalar que también tiene la ventaja de que no tiene que moverse a la pizzería, esto le ahorra tiempo y dinero. 3. Sería una influencia del servicio del Pizza Tracker para pedir una pizza de Domino’s, en lugar de una cadena de la competencia? ¿Por qué o por qué no? Sí, porque con este servicio, el cliente puede darle seguimiento a su orden para saber en donde encuentra exactamente, es una forma de convencerlo para que las pizzas de Domino’s en lugar de elegir alguna otra pizzería de la competencia 4. ¿Qué mejoras le haría a la característica de la realización de pedidos? Integrar un sistema de software, para mejorar la coordinación y la toma de decisiones. También muy importante los sistemas de administración de la cadena de suministros ya que...
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...Edgar Benitez Professor Stephanson September 29, 2014 Why Is The Big Green Egg The Go-To Grill You Ask? So you want to purchase a new grill? You go to some local store with half a dozen models to choose from and you get confused. What size should you get? Who makes a reliable and easy to use grill? Do you want charcoal or gas? There are hundreds of questions you can ask, so I am going to try and help you out. In the third century C.E, the Japanese adopted domed cooking vessels from the Chinese Qin Dynasty called “kamados”, which has been translated to mean oven, stone, heater or fireplace. Initially, pots were hung over the fire inside the kamado, and eventually a form of cooking grid was fitted inside for grilling and roasting meats. Now fast forward a bit, during World War II, U.S. servicemen discovered kamados in Japan. They loved cooking in them and shipped them back after the war. The kamados were an unusual but exciting alternative to the barbecue grills of the day, but were soon sold to them due to their great results. When looking to buy a new grill, home cooks should consider the Big Green Egg because this grill seems impervious to weather, its accessory collection surpasses any other, and, most importantly, the flavor you get out of this grill is phenomenal. Home cooks need a grill that is reliable and comfortable. The Big Green Egg is known for its high quality customer service and support. Their home office, based out of Atlanta, GA, has been there since...
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