...Often times, a majority of these functions overlap and involve one another and team members need to work together. That is when teamwork comes in handy. Without teamwork many of the largest projects could not be complete and possible. They are an essential part of business. This paper will discuss the concept of using teams in production and operations management. It will give a description of a major restaurant business, Chipotle, the company’s production management style, the company’s use of teams in production and will also analyze and evaluate the company’s ability to adjust to major economic, environmental, or natural crisis and communicate effectively with their employees and customers about issues caused by the crisis. The first Chipotle Mexican Grill was opened in July 1993 and founded by current CEO, Steve Ells (Funding Universe, nd). The first store was opened in Denver, Colorado fulfilling Ells’ vision to bring together traditional Mexican peasant food with gourmet cuisine. Earlier in his career Ells worked in San Francisco for the high-end Stars restaurants but it was his off-hours visits to the local taquerias that inspired him to open Chipotle (Funding Universe, nd). Chipotle Mexican Grill is a fast-casual restaurant that offers tacos, burritos, burrito bowls, and salads...
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...Written Assignment –Chipotle Marketing Plan International Marketing-BUS 403 February 11, 2015 Introduction: | Chipotle first opened in Denver in 1993 with a simple idea behind it, “food served fast didn’t have to be “fast-food” experience”, (Chipotle Mexican Grill, 2015). Prior to CEO Steve Ellis opening the restaurant chain, he himself was a chef. Since its creation, Chipotle has become a phenomenon in the restaurant industry and has experienced tremendous growth since it went public in 2006 with over 1,600 restaurants in Canada, United Kingdom, Germany, and France, with the majority located in the United States (Chipotle Mexican Grill, 2015). . The company focus is on using high-quality raw ingredients, (Chipotle Mexican Grill, 2015). Using fresh ingredients is the groundwork of the menu, but they also believe fresh is not enough any longer, (Chipotle Mexican Grill, 2015). Chipotle wants to know the sources for all of the ingredients in order to serve the freshest tasting food and to be mindful of the environmental and public impact of the business, (Chipotle Mexican Grill, 2015). Chipotle refers to this as “food with integrity”, (Chipotle Mexican Grill, 2015). Another thing that set’s Chipotle aside from the others in the industry is they practice classic cooking methods and the stores are of distinctive interiors that are found more in the world of fine-dining, not the typical fast-food, (Chipotle Mexican Grill, 2015). The Chipotle experience begins...
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....20 Financial Objectives Marketing Objectives Social Objectives MARKETING STRATEGY..............................................21 MARKETING PROGRAMS............................................23 FINANCIAL PLANS.......................................................26 IMPLEMENTATION AND CONTROL..............................26 1. REFERENCE LIST..........................................................27 2. APPENDIX [A.1] Sales forecast [A.2] Budget marketing plan [A.3]Implementation plan 1. EXECUTIVE SUMMARY This report has commissioned to development a Marketing Plan for Chipotle Mexican Grill Inc.(CMG) and recommend strategies for the introduction of its products in China to achieve the objectives. The research draws attention to the fact that Asia fast food and Fast Casual Food grew by 13% and 8% respectively in the world. CMG belongs to Fast Casual Food sector....
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...San-Francisco, Steve Ells began to open the first Chipotle store in 1993 at a former Dolly Madison ice cream location near University of Denver campus. The first Chipotle was a wide success. After two years since the first Chipotle opened, Steve added the second and third Chipotle locations. In 1996, Chipotle Denver area restaurant opened. Following the extraordinary successes, Chipotle was able to invite more outside investors to expand the scale of production to give way for the Chipotle’s openings outside of Colorado: Minneapolis, MN, Columbus and OH. After Steve visited some individual local farms, he found out pigs were raised in air-opening area as opposed to the way majority of pigs were raised. So he decided to dg pork and chicken naturally. Chipotle went public on New York Exchange in 2006. After that, Chipotle still kept focusing on providing the most authentic and healthy ingredients within each burrito. His vision is to serve 100% naturally raised beef in the near future. Moreover, Steve promoted to eliminate the antibiotics in ranching. From the year Chipotle opened until now, it has always been emphasizing on pursuing high-quality ingredients and cooking techniques to provide best eating experience for customers and fulfilling corporate social responsibilities. Driven by its main vision “Food with Integrity” -which is to serve the food made with ingredients that serve the best for animals, environments and farmers, Chipotle is still following it and making progress year...
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...and costing of Power Grid contracts for 3 projects * Applied principles of project management to derive final project costs | Volkswagen India Pvt. Ltd.(Dec 2014 - Jan 2015) | * Studied a sub-line of the assembly line and created a value stream map for it * Analyzed the causes for delay in line and recommended alternative to increase efficiency | PROJECTS | COMPANY/TOPIC | OBJECTIVE | Emaar Properties(Sep 2014 – Jan 2015) | * Conducted secondary market research on marketing strategies of Emaar Properties * Currently developing new marketing strategies for different segments of the company | HCL Infosystems Ltd.(Oct 2014 – Nov 2014) | * Prepared a report on the impact of online distribution models on offline distribution * Designed a business model for HCL Infosystems Ltd. to enter the online distribution market | Chipotle Mexican Grill(Feb 2015 – Present) | * Analyzed the marketing, operations and financial strategies opted by Chipotle Mexican Grill in the past 10 years * Designed a business strategy for the company to become the...
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...2014 ANNUAL REPORT AND PROXY STATEMENT Chipot le Mexican Grill, Inc. 1 401Wynkoop Street, Suite 500 en er, 0 0 arch , 01 5 DEAR FELLOW SHAREHOLDERS: When we set as our mission to change the way people think about and eat fast food, we knew it was a big and dif cult, but ery important, goal n establishing this mission for hipotle, we belie ed that we had a food culture and a people culture that would allow us to create a new fast food model, and unit economics that would enable us to do this in a way that was pro table and that would pro ide outstanding returns to our shareholders hroughout , we ha e seen increasing e idence that our ision is becoming reality idence of hipotle s continued leadership and in uence comes in many forms, from our ongoing uest to make the ery best tasting food we can made with the ery best ingredients and prepared using classical cooking techni ues to the strengthening of our people culture, strengthening of consumer trends that support our business model, our in uence on the category and our performance relati e to the industry as a whole uring the year, in our pursuit for better ingredients we ser ed more esponsibly aised® meat (from animals raised in more humane ways and without the use of antibiotics or added hormones) than any other restaurant company We continued to use dairy products made with milk from pastured dairy cattle We remain committed to our program of using local and organically grown produce whene er possible nd we continued to make...
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...budgets with its Dollar Menu, premium items, and extra value meals. McDonald’s does not differentiate itself in any one category of fast food, with competitors dominating in taste in other categories, but it does stand out for its variety and convenience. Due to the fact that McDonald’s does not provide the best fare in any given category, it has relied heavily on positive advertising and messaging that targets emotions. McDonald’s messaging focuses on building the brand and highlighting the emotion of happiness. This can be seen in commercials and the long-time slogan of “I’m Lovin’ It,” for example. In order to understand what the brand truly means to consumers, our group conducted a number of different types of research. To begin, we conducted qualitative research including interviews and focus groups in order to understand consumers’ brand associations. Next, we created a survey to further understand McDonald’s competitors, strengths, and weaknesses. From this survey we identified a number of key findings. The first is that McDonald’s food is considered to be of very low health...
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...Project: McDonalds and Hindu Culture Submitted By: Submitted By: 1. Connie Li 2. Elizabeth Sobel 3. Deep Kakkar 4. Maria Rutledge 5. Panna Patel Table Of Contents Table Of Contents 2 Gaining Familiarity 3 Stakeholders 4 Recognizing Symptoms 4 Controversy Analysis 5 Consequences To Controversy 5 Steps taken by McDonald’s to win customers’ trust 6 Identity and Relationship Based Issues 8 Conducting the SWOT Analysis 9 Strengths 9 Weaknesses 9 Opportunities 9 Threats 10 Challenges 10 Making the Diagnosis 11 Goals 11 Doing the Action Planning 13 Increasing Its Successes 14 Reducing Its Weaknesses 15 Tapping Into Its Weaknesses 16 Minimizing Its Threats 16 Conclusion 17 Alternatives 17 Correction to text 17 Appendix 18 Bibliography 32 Gaining Familiarity Some people might believe that India is a country with a single culture, but India is in fact comprised of more than five thousand different ethnic communities. “Each region and Sub-region in India has distinct food traditions and preferences…fast foods such as Samosa ,Bhel-puri, Chola bhatura, Pakoda, Aloo-bhurji,, Pav-bhaji, Dosa, and Sambar vada are popular among Indian consumers” (Dyson and others, 2004). In 1990, McDonald’s, Wendy’s and Burger King all announced that they were switching to vegetable oil to reduce the fat content in their fries. Previously, they cooked their fries in tallow, which is defined...
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...CONNECT FEATURES Interactive Applications Interactive Applications offer a variety of automatically graded exercises that require students to apply key concepts. Whether the assignment includes a click and drag, video case, or decision generator, these applications provide instant feedback and progress tracking for students and detailed results for the instructor. Case Exercises The Connect platform also includes author-developed case exercises for all 12 cases in this edition that require students to work through answers to assignment questions for each case. These exercises have multiple components and can include: calculating assorted financial ratios to assess a company’s financial performance and balance sheet strength, identifying a company’s strategy, doing five-forces and driving-forces analysis, doing a SWOT analysis, and recommending actions to improve company performance. The content of these case exercises is tailored to match the circumstances presented in each case, calling upon students to do whatever strategic thinking and strategic analysis is called for to arrive at a pragmatic, analysis-based action recommendation for improving company performance. eBook Connect Plus includes a media-rich eBook that allows you to share your notes with your students. Your students can insert and review their own notes, highlight the text, search for specific information, and interact with media resources. Using an eBook with Connect Plus gives your...
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...Financial Statement Analysis 3-4 4 4-6 6-9 9-11 11-14 14-15 15-18 19-21 21-22 22-24 24-25 25-34 35-46 47-50 XIV. Valuation XV. Technical Analysis XVI. Analyst Covering and Insiders Transactions XVII. Current News XVIII. Conclusion XIX. Appendix XX. References 50-53 53-54 54-55 55-59 60 2 Summary Page MCDONALDS CP (NYSE:MCD) Delayed quote data Last Trade: Trade Time: Change: Prev Close: Open: Bid: Ask: 1y Target Est: 27.94 Jul 1 0.00 (0.00%) 27.94 N/A N/A N/A 35.58 Day's Range: 52wk Range: Volume: Avg Vol (3m): Market Cap: P/E (ttm): EPS (ttm): Div Yield (ttm): N/A - N/A 25.64 - 34.56 0 5,562,320 35.41B 1d 5d 3m 6m 1y 2y 5y max 14.30 1.95 0.55 (1.97%) http://finance.yahoo.com I. Executive Summary This paper will look at the development of the McDonalds Corporation and the obstacles that it has overcome. It will also look at the McDonalds Corporation in relation to its major competitors and analyze how the company has responded to its surrounding environment. In closing, we will look at the prospects for McDonald’s future and it will be clear that McDonalds will be able to maintain its dominant market position. It will continue to be a model that serves as a benchmark for others in the industry. We will go on to analyze the financial statements to reveal the stability and...
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...The McDonald's restaurant concept was introduced in San Bernardino, California by Dick and Mac McDonald of Manchester, New Hampshire. It was modified and expanded by their business partner, Ray Kroc, of Oak Park, Illinois, who later bought out the business interests of the McDonald brothers and formed McDonald's Corporation. Early history In 1937, Patrick McDonald opened "The Airdrome", a food stand, on Huntington Drive (Route 66) near the Monrovia Airport in Monrovia, California.[4] Hamburgers were ten cents, and all-you-can-drink[citation needed] orange juice was five cents. In 1940, his two sons, Maurice and Richard ("Mac" and "Dick"), moved the entire building 40 miles (64 km) east, to West 14th and 1398 North E Streets in San Bernardino, California. The restaurant was renamed "McDonald's Bar-B-Q" and served twenty five barbecued items on their menu. In October 1948, after the McDonald brothers realized that most of their profits came from selling hamburgers, they closed down their successful carhop drive-in to establish a streamlined system with a simple menu of just hamburgers, cheeseburgers, french fries, shakes, soft drinks, and apple pie. The carhops were eliminated to make McDonald's a self-serve operation. Mac and Dick McDonald had taken great care in setting up their kitchen like an assembly line to ensure maximum efficiency. The restaurant's name was again changed, this time to simply "McDonald's" and reopened its doors on December 12, 1948. In 1953, the McDonald...
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...Restaurant Industry in India - Trends and Opportunities Restaurant Industry in India - Trends and Opportunities HVS International (India), Mr. Navjit Ahluwalia, Associate Director and Mr. Dushyant Singh, Consulting & Valuation Analyst Research, Report Writing Mr. Shyam Suri, Secretary General, FHRAI Editing, Report Fianlisation Mr. Pooran Chandra Pandey, Assistant Secretary General (Research), FHRAI Hotel Questionnaire & Co-ordination Mr. Raj Rajeshwar Sharma, Computer Data Assistant Design, Graphics, Pre-press & DTP Printed by : Published in April 2004 by: Secretary General, Federation of Hotel & Restaurant Associations of India B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001 Phones : (011) 23318781, 23318782, 23322634, 23322647, 23323770 Fax : (011) 23322645 E-Mail : fhrai@vsnl.com Website : www.fhrai.com © Federation of Hotel & Restaurant Associations of India (FHRAI), 2004 Price: One copy free to concerned FHRAI members. (Additional copies at Rs. 400.00 for FHRAI members and Rs.600.00 for Non-Members.) US$50.00 for foreign dispatches 2 Contents Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....
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...Restaurant Industry in India - Trends and Opportunities Restaurant Industry in India - Trends and Opportunities HVS International (India), Mr. Navjit Ahluwalia, Associate Director and Mr. Dushyant Singh, Consulting & Valuation Analyst Research, Report Writing Mr. Shyam Suri, Secretary General, FHRAI Editing, Report Fianlisation Mr. Pooran Chandra Pandey, Assistant Secretary General (Research), FHRAI Hotel Questionnaire & Co-ordination Mr. Raj Rajeshwar Sharma, Computer Data Assistant Design, Graphics, Pre-press & DTP Printed by : Published in April 2004 by: Secretary General, Federation of Hotel & Restaurant Associations of India B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001 Phones : (011) 23318781, 23318782, 23322634, 23322647, 23323770 Fax : (011) 23322645 E-Mail : fhrai@vsnl.com Website : www.fhrai.com © Federation of Hotel & Restaurant Associations of India (FHRAI), 2004 Price: One copy free to concerned FHRAI members. (Additional copies at Rs. 400.00 for FHRAI members and Rs.600.00 for Non-Members.) US$50.00 for foreign dispatches 2 Contents Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....
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...Restaurant Industry in India - Trends and Opportunities Restaurant Industry in India - Trends and Opportunities HVS International (India), Mr. Navjit Ahluwalia, Associate Director and Mr. Dushyant Singh, Consulting & Valuation Analyst Research, Report Writing Mr. Shyam Suri, Secretary General, FHRAI Editing, Report Fianlisation Mr. Pooran Chandra Pandey, Assistant Secretary General (Research), FHRAI Hotel Questionnaire & Co-ordination Mr. Raj Rajeshwar Sharma, Computer Data Assistant Design, Graphics, Pre-press & DTP Printed by : Published in April 2004 by: Secretary General, Federation of Hotel & Restaurant Associations of India B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001 Phones : (011) 23318781, 23318782, 23322634, 23322647, 23323770 Fax : (011) 23322645 E-Mail : fhrai@vsnl.com Website : www.fhrai.com © Federation of Hotel & Restaurant Associations of India (FHRAI), 2004 Price: One copy free to concerned FHRAI members. (Additional copies at Rs. 400.00 for FHRAI members and Rs.600.00 for Non-Members.) US$50.00 for foreign dispatches 2 Contents Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....
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...Panera Bread Company – History In 1978, Louis Kane purchased Au Bon Pain, a fast casual restaurant that focused on artisan breads. Kane merged Au Bon Pain with Ronald Shaich’s company The Cookie Jar in 1981. Au Bon Pain, looking to move away from their urban niche market, acquired the St. Louis Bread Company in 1993, a 19 store company with a more suburban marketplace. In 1999, after performing market research and studying their newly acquired bakery-concept, the company decided to sell Au Bon Pain and form a new concept, Panera Bread. (Panera Bread Company Overview, 2013) Panera Bread Company - Business Description Panera Bread Company (Panera Bread) is a national bakery-cafe concept involved in providing bakery products through a network of bakery-cafes. It is one of the largest food service companies in the US, serving over seven million customers per week system-wide. Its products are freshly baked goods which include a diverse selection of bagels, breads, muffins, scones, rolls, and sweet goods, made-to-order sandwiches, unique soups and side items, hand-tossed salads, and custom roasted coffees and cafe beverages, including hot or cold espresso, cappuccino drinks and smoothies. The company operates under the trademarked names Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe. Panera Bread operates through three business segments, namely, Company Bakery-Cafe Operations, Franchise Operations, and Fresh Dough and Other Product Operations. The Company...
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