Using Teams in Production and Operations Management- Assignment 3
Professor- Dr. Steven Brown
BUS 508- Contemporary Business
November 13, 2011
When working with a large task it is helpful to have a plan of action. There are usually many steps and much involvement is necessary for production and or operation. Because of this, it is helpful to have a helping hand. Once team members have been selected and plans are complete it is then necessary to think about who will be better suited for each type of function. Often times, a majority of these functions overlap and involve one another and team members need to work together. That is when ...view middle of the document...
aspx). The concept of the restaurant is to serve food fast but not with the fast food experience. The restaurants use basic raw ingredients, classic cooking methods, and distinctive interior design as their delivery. The menu is kept simple, offering a limited selection but made with sophisticated recipes and cooking techniques. All of the core ingredients somehow incorporate a distinct flavor such as lime and cilantro in the rice. The diner has the opportunity to add additional gourmet fix-ins such as various heat levels of salsa, guacamole, cheese, beans, etc. (Kaplan, 2011). The business is successful, making Fortune’s 2011 list of Fastest Growing Companies. The company operates over 1000 restaurants in 38 states throughout the United States, Canada, and Europe. There are also plans to open a second restaurant in Europe, to be located in Paris, France (Kaplan, 2011). Comparing stats from the company’s third quarter in 2010, revenue has increased by 24.1% to $591.9 million. Sales for comparable restaurants were up by 11.3%. Net income for the company was $60.4 million, which reflects as 25.0% increase (http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-newsArticle&ID=1619699&highlight=).
Chipotle Mexican Grill has a unique approach to their operations. The way the restaurant is laid out is an important part of the restaurant’s operational system and is also what sets them apart from other fast food restaurants. When the customer comes in they are faced with their basic options, tacos, burritos, burrito bowls, and salads. Once the customer makes a selection they have the ability to customize their order with the various fix-ins, which are laid out in front of them. The customer’s ordering process moves along similar to that of a cafeteria-style setting where the customer moves down the line to the end of assembly and is greeted by a cashier. The kitchen is an open layout that is open for view by the entire restaurant. This is part of the Chipotle’s design plan. Having the kitchen open allows the diner’s to view the cooking and also circulates the sounds and smells, which assist in increasing their appetite (http://www.chipotle.com/enUS/restaurants/the_chipotle_experience/the_chipotle_experience.aspx). Behind the scenes, Chipotle is operated by a variety of team members such as cashiers, food servers, kitchen managers, service managers, apprentice and general manager (Stern, nd).
As a whole, restaurants function successfully with the incorporation of teamwork. It is like the circle of life, where one event relies on another. The basic function of any restaurant goes something like this, servers take the order for the food, the cooks make the food, servers bring the food to the customers, and customers pay the cashier. But every company has a different approach to this basic system, which makes Chipotle unique in this sense as well. Chipotle’s operations management involves every member of staff in the customer’s dining experience, whether it...