Bruegger’s Bagels

Bruegger’s Bagels

Professor’s name

Student’s Name

Date

Bruegger’s Bagels

Questions

1. Bruegger’s maintains relatively little inventory at either its plants or its retail stores. List the benefits and risks of this policy.

Bruegger’s Bagel Bakery operates with a minimal amount of inventories at the plant as well as their store, due to the “degree of freshness” it adds to the final product at the stores. The benefit here is that it helps in reducing the holding cost, where minimal inventories mean less space is needed for storage. The ordering costs are also minimized in this policy; Waste can be decreased when using this policy, and also, there is a natural organization in this firm. The risk of this policy is that it cannot satisfy higher demand because of the stock in little. The bakery is also likely to experience a shortage of raw material, and this may interrupt production. Suppliers might not be able to supply in short notice when they are required to do so. The bakery may also notice fluctuations in the prices of raw materials because they keep buying at different times, and the prices may not be constant.

2. Quality is essential to Bruegger’s. What features of bagels do customers look at to judge their quality? At what points in the production process do workers check bagel quality?

YES, quality is paramount.

1. What features of bagels do customers look at to judge their quality?

Customers judge the quality by the following factors: a) Appearances b) Taste c) Consistency d) Service

From the case, we got Bruegger’s chain to generate an average of $800,000 in sales annually, and for the sound quality is an essential part of the success. The Bruegger’s customers give the product parameters depend on the quality of the product; those parameters help the customer choose the quality of the bagel.

1. At what points in the production process do workers check bagel quality?
2. a) Choosing suppliers of ingredients b) Monitoring c) Keeping equipment’s in right working conditions d) Watch deformed bagels and remove them. To minor the level output every process stage. The management tries to manage the machine and stuff in proper operation. The workers in the store reformed deformed bagel from the stock, they sell the deformed bagel rather than grab all them crash, to provide the best service to the customers, Bruegger select their workers carefully. Lots of training and guidance help the employees to adopt in using the equipment and working.

1. List the steps in the production process, beginning with purchasing ingredients, and ending with the sale, and state how quality can be positively affected at each step.

To minor the level output every process stage, the management tries to manage the machine and stuff in the proper operation. The workers in the store reformed deformed bagel from the stock, they sell the deformed bagel rather than grab all them crash, to provide the best service to the customers, Bruegger select their workers carefully. Lots of training and guidance help the employees to adopt in using the equipment and working.

3. Which inventory models could be used for ordering the ingredients for bagels? Which model do you think would be most appropriate for deciding how many bagels to make in each batch?

• EOQ (Economic Order Quantity).
• Economics Production Lot Sze model
• An order-quantity, reorder-point model with probabilistic demand.

The most appropriate:

Safety calculations depend on how much to order and reorder points.

4. Bruegger’s has bagel-making machines at its plants. Another possibility would be to have a bagel-making device attach store. What advantages does each alternative have?

The power of having the bagel-making machine at plants is that quality, shape & size can be maintained easily at the plants, the workforce will be utilized appropriately in this place, other than that the secret recipe of making the bagels will be managed easily without the competitors getting to know. The tools required for use will also be less hence lower costs. The advantage of having bagel-making machines at retail stores is that the company will save a lot of time. Time-saving is seen when they don’t have to wait for the bagels to be made from the plant and then brought to the stores making the customers expect for longer hours. Another advantage is proper inventory management, where they will only work according to the demand. By doing so, they will also see that the wastage is reduced and a number of damages, especially when working with the number of orders made.

Work cited

Li, Yanzhi, Brenda Cheang, and Andrew Lim. “Grocery perishables management.” Production and Operations Management 21.3 (2012): 504-517.

Olsen, Paul. “SKINNY PAYCHECK? LIVABLE WAGE ORDINANCE TESTS SOCIALLY RESPONSIBLE BUSINESS OWNER.” Business Case Journal 21.1 (2013).

Treadwell, Trish, Maral Kilejian, and Kevin Shelley. “Franchise (& Distribution) Currents.” Franchise Law Journal 36.4 (2017): 677-743.

Herbon, Avi. “Should retailers hold a perishable product having different ages? The case of a homogeneous market and multiplicative demand model.” International Journal of Production Economics 193 (2017): 479-490.