CASE Pizza Malawi - case study PDF

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CASE PIZZA MALAWI QUESTION 1: (done) Differentiate strategy: First of all, what drives customers to Malawi and also the ethical approach of the company is creating social value or, in other words, social giving. Specifically, every month, Malawi’s management team calculates the number of meals sold to its customers, then donates funds to produce the same number of meals for Malawi children facing food insecurity. They make sure that the meals for these children are healthy, nutritious and are specifically designed for growing children’s bodies. This can also be considered as Malawi pizza’s marketing strategy as this concept attracts more customers to their restaurant. A huge number of customers these days start to pay attention and are interested in creating more meaning in their dining experience, they want transparency in the menu, cooking method, even in management of the place and of course, what is the worth of the money they pay. Malawi’s franchise is timely and naturally appeals to experience-minded consumers, with an open format and a commitment to making a difference through the meal donation program. Furthermore, a healthy menu with quick service is also the charm of Malawi pizza. The restaurant does not offer full table service, yet it provides higher quality of food and atmosphere. Fast casual service is what makes Malawi pizza more special, it can be considered to be slower than a typical fast food place but faster than an ordinary restaurant. Moreover, the menu is healthy and local, with the ingredients taken by insourcing. Low cost strategy: Since some parts of the dining experience are self-service, for example, customers are given their cups to fill their own drinks, employees have more time to do other tasks, which helps to increase returns on fixed inputs. The ordering procedure in the restaurant is tight, which saves time and reduces overlapping. To be more specific, the preparation for the pizza takes only 5 minutes on average from rolling the dough to a readyto-be-served pizza. One important element in this process is a custom brick oven that the restaurant invested $38,500 in, which is capable of cooking 9 pizzas at a time in only roughly 2 minutes. The whole process of ordering food and delivery to the customer's table takes within 7 minutes. Additionally, the ordering stations were reduced from 3 stations to 2. This channel reduction allows the restaurant to lower the chance the restaurant will be complained by customers for waiting time. In addition, Malawi has been offering catering service since their opening in 2010, however, they did not have staff that were responsible for catering functions but used the regular restaurant employees and most of them are part-time workers. This is because catering does not require a lot of extra work outside of the restaurant’s normal operations. Therefore, Malawi pizza can decrease the overhead cost, which leads to higher profit margin.

QUESTION 2 Process and capacity design (Trúc) Short pizza-making process Using PCN Analysis Using a mobile oven t for the second restaurant => Increase its quality of services and recognize the future opportunity and innovation for moving from catering to franchising → contributing to differentiate and low cost strategy.

Location strategy Open the second restaurant forty miles from the original location to the northern side → offer their services to new customers in the new place. Design+Managing:- Thảo Nhi Design: With differentiate strategy, the value proposal of Malawis included fast service, a balanced menu, and the opportunity to engage in a social cause  Donate a nutritious meal to a child in Malawi for every meal  Not provide full table service, offers better quality food + atmosphere: Managing: Planning:how to satisfy customers in less time with better quality and to finish planning should be solid, which is really valued stuff about Malawi planning that really contributes to Malawi’s success. Transporting: About 30 to 45 minutes before the event was expected to begin, the team would prepare to arrive at the site =>Getting there early and ready to start was necessary. Food Preparation and Delivery: Early on the day of the event, extra workers were expected to arrive to initially prepare the pizzas that will be used for the event. Cleanup and Payment: +Cleanup: The cleanup was reasonably quick. +Payment:locate the customer (usually either the principal person or the event planner) and give them the final invoice as the team packed up the portable kitchen. Inventory management: - Nguyên By inquiring a few particular questions, Evans can get a few imperative information to get ready for the event. For occurrence, they can get the information around the date that the occasion will happen, the sort of the occasion, and especially is the expected number of participants so that they may get ready for the orders. After that, Evans can set up an arrangement to talk about the clients’ desire in more detail in order to guarantee customers’ satisfaction and enhance the effectiveness of production.

Human Resource and Job Design + Scheduling : Bảo + Human Resource: The Malawi’s owner aims to minimize the cost of not only ingredients but also the catering service. To be more specific, it is crucial for optimizing the profit margin; therefore, he is likely to recruit mostly parttime server. It is obvious that the part-time job has a low payment than the official service. Owing to the fact that Malawi did not recruit any staff at the catering function, the part-time worker expenses saves for him at least 30% of the average catering firm’s expense. + Job Design: At a very first stage, it is Evan who designs the menu for the customers using his service. He prices in detail every ingredients as long as fitting with the estimate number of people in the event. For every dish, he ensure that the price is between $8 and $12 and a 19% gratuity fee. After doing all the menu dishes, it is the work for the catering department, which is mostly the part-time servers. Scheduling The extra labor was dedicated to come at the event forehand to prepare the pizza that would be used in the event. This preparation stage does not take much time. After that, the transporter is expected to come before the event between 30 to 45 minutes to prepare all of significant layout such as ice chests, folding

table, and boxes of other supplies. The oven truck should be located at the clear area, where it is easy for the customer to come a bake their pizza. The role of servers is to estimate whether the pizzas has reached the perfect temperature or not. Not only that, but also to put the correct amount of toppings as well as spread them out nicely. After the event has ended, the team should clean up all the mess as well as extinguish the fire in the oven, pack up food. The trash is left for customer to throw it away. Layout Strategy The portable kitchen made catering possible in a wide variety of circumstances and situations. When the pickup truck was parked and the oven positioned properly, the team of 3-5 employees would begin unloading the trailer and setting up their portable kitchen.It was a fairly simple setup that only required about fifteen minutes.There was a folding table with a white tablecloth that was set up next to the oven, alongside ice chests and the garbage. The table was used for adding toppings and cutting the pizzas.Setting up the serving area mainly consisted of placing the salads, cutlery, napkins, and so on, in a convenient way for attendees to serve themselves. If it was clear where the client wanted to serve the food, the team would set out the salads as soon as it was time to start. Maintenance Firstly, The Malawi’s restaurant needed to expand the high-margin catering operation if possible, which could include increased marketing and perhaps hiring a part-time catering salesperson. The second Malawi’s location occasionally borrowed the mobile oven, but with increased catering business would probably get their own. Also, the shift to franchising provided additional pressure to make the catering process both scalable and replicable. In addition, the restaurant must apply PCN Analysis to the catering operation....