Contents
Executive Summary 4

Background 4

Problem Statement 4

Analysis 5

Operational Models 5

Options, Implications and tradeoffs 5

SWOT ANALYSIS CHART 6

Blueprint for Sunset Grill 7

Recommendations and Conclusions 8

Executive Summary

The Sunset Grill-at-Blue, an all-breakfast franchise, located in the Village at Blue Mountain, Ontario is currently operated by Bruce Melhuish. Even though the franchise was named Business of the Year in the counties of Simcoe and Grey, the first year of operation resulted in breaking even. Sunset’s service concept is aimed at providing affordable family meals. The restaurant features an open-concept kitchen, which allows Melhuish to oversee the interaction between staff and customers, and the order process, as in the breakfast business the main goal is to get food out quickly as possible.

The purpose of this report is to identify the operational problems of the restaurant and provide recommendations based on an analysis of feasible alternatives. Based on the analysis it was discovered that customer demand had been increasing due to the Village at Blue Mountain ski resort experiencing high occupancy rates during the summer and winter. Because Sunset Grill had not forecasted the high demand of customers during weekends, and thus not adjusted the staff, the ordering process was delayed and created queues of up to 25 minutes. By performing an assessment of the restaurant’s operations, staffing, and facility capacity, it was concluded that main problem is related to understaffing and insufficient facility capacity.

Background

Sunset’s competitive advantage is its location and pricing, as breakfast options in the vicinity are scarce and high priced. Nonetheless, the franchise is experiencing operational issues due mainly to insufficient staff and seating capacity