Yatai: ONE FOR SERVICE

PRESENTED BY: MEHAR LALLY SHWETA SINGH DISHA SHAH SURABHI BHATNAGAR SHEEBA PATHAK A5 B5 C5 D5 E5

TABLE OF CONTENTS
Executive Summary Problem Statement Case Analysis Problem Solution Conclusion

EXECUTIVE SUMMARY
The case study provides us with an understanding of the functioning of a small restaurant. The challenges faced by it include high transportation costs, inventory space costs, low operating profits, unwarranted service deals and thus unsatisfied students. The process layout needs to be changed so that time is not wasted in over processing/ delays. Losing market share by the restaurant due to certain practies.
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PROBLEM STATEMENT
To reduce transportation costs, manage inventory space and improve customer satisfaction so as to increase profits.

OBJECTIVES
Primary Objective: To reduce transportation costs Manage inventory space Improve customer satisfaction Secondary Objective : To increase the profit of the company Retain the market sharw
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CASE ANALYSIS
1. High fluctuation in demand bulk orders in during the day are not fulfilled during peak hours the peak hours and there are almost no orders during the rest of the day. 2. The average time to serve a customer during peak hours 10 to12 min, College break is for 15 minutes - delay in service of food has resulted in reduction in turnout of students during breaks
Peak hours 9 a.m. -11 a.m. 2 p.m. - 3 p.m. 5 p.m. 8 p.m. Non peak hours 7 a.m. - 9 a.m. 12 p.m. - 1 p.m. 4 p.m. - 5 p.m. & 8p.m. - 11p.m.
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CASE ANALYSIS
3. Lack of options (in terms of items) provided by the Yatai 4.The recent hike in prices of products (because of rise in LPG and electricity charges) makes customer believe the products are now overpriced. 5. Cleanliness Issues 6. Lack of Space 7. Employing assistants has not provided too much of a benefit to the business when compared to the added expense. 8. Huge drop in sales as the nearby offices are closed and college students prefer to visit other places in the city during weekends and public holidays

PROBLEM SOLUTION
1. Transportation on the bike 2. Identify food items which require less/ more time in preparation 3. In between the peak hours food items which require more time to cook, be half prepared so that there are multiple options which are available to the customers 4. Brining in an additional cook in place of one of the assistants will bring down the turn around time to customer order times. Thus, bringing indeeed of crising , whibsh
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PROBLEM SOLUTION

Transportation Cost: Current Cost: 831

Home Market 1 Market 2 Yatai Compa nies Home

Improved Cost: 656

Home

Market 2

Market 1

Yatai

Compa nies

Home

PROBLEM SOLUTION
1. Try to utilize the perishable food items during the weekdays and keep minimum towards the weekends and public holidays where the turnout of customers is marginally less compared to weekdays 2. Also the storage solutions as a part of change in layout can be advantageous as it will help save transportation cost of the assistant everyday times

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CONCLUSION

The Yatais problems regarding falling consumer satisfaction and thus falling profits, can be solved with the some analyzing skills. The upgraded menu, additional cook and lesser transportation cost will help us in gain the market share for now.
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THANK THAKYOU YOU

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