Essay about Subway-- Operations Management - 1875 Words

The Subway sandwich chain is the largest restaurant operation in the world, as determined by the number of locations. Subway has been gaining on other fast-food restaurants such as McDonalds for years. It’s smaller format costs less to open and operate than other chain restaurants and lets it squeeze into heavily trafficked locations places such as McDonalds might bypass. In its clarity, simplicity, and achievability, the Subway restaurants have one of the best mission statements in the U.S. restaurant industry. The Subway mission statement is to â€Å"delight every customer so they want to tell their friends—with great value through fresh, delicious, made-to-order sandwiches, and an exceptional experience.† Rarely are mission statements†¦show more content†¦In addition to price being a major part of Subway’s business, keeping track of inventory is also very imperative. While the sandwich is made just in time, the materials to make all of the sandwiches have been prepared beforehand. Due to the need for freshness and longer cycle times, the bread is baked, cheese is sliced, and vegetables are cut prior to the store opening. The raw materials are stored at the point of use in bins throughout the assembly line. They are placed in the order in which the sandwich is prepared—creating a standard, while also mistake pr oofing the preparation sequence. The amount of the vegetables prepared and the location in the line is based on the popularity of the produce. For example, lettuce and tomatoes will be found closest to the team member in multiple large size bins, while the hot peppers and olives will be in smaller bins further away. Subway uses a First-in, First-Out inventory system for various reasons. As the team member is preparing the sandwich, they may use the last item in the bin. If that happens, the employee would turn around to the cooler behind them to replace the bin. They would then slide the bins behind closer to the front and place the newest bins behind the others. This technique means the customer would be getting the freshest produce while not spoiling the inventory. Managers have to do an inventory count at our store every Tuesday night. This is done to see what is needed or what was used more. It isShow MoreRelatedThe Food And Beverage Management1506 Words   |  7 Pagesand beverage management is very significant function for each and every hospitality organization. The current research report focuses on the food and beverage operation management (Heizer and et al, 2009). The whole research report is based on case study of Queens Head restaurant and its food and beverage management. T he current study includes the assessment of the operation system and its effectiveness for organization. Further, it focuses on the critical appraisal of the operation planning andRead MoreOperations Management in Business4031 Words   |  17 PagesOperations Management in Business â€Æ' Table of Contents Introduction..............................................................................................................................3 LO 1 LO1.1 Explain the importance of operational management.......................................................4 LO1.2 Explain the need to produce safely; on time; to cost; to quality and within the law......6 LO1.3 Explain the link between operations management and strategic planning...........Read MoreService Operations Management And Its Impact On Products And Services2222 Words   |  9 PagesIn the business world, many service operations management differ from manufacturing operations management in a number of ways. However, there are also some similarities that both share in various aspects of operations management. 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