Inventories and Assets Within the Production System

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public, as in any country in the world, I will talk about things that happen in my country Lebanon, the public might be affected by the system, the security system and cultural system, first like you know Lebanon is a preservative country where 59.7% of its population are Muslims, that prohibit the presence in places serving alcohol and pork, that will affect major F&B organizations that will surely be working and serving in such materials, Muslims culture will minor the presence of these organization in their territories’. Second the security system, as you also know Lebanon is without a president around 2 years ago, and the problem due to our political class, and the public waste (garbage) that is our recent problem, all of that affect negatively the operation systems of the F&B organization specially the ones located near the protests places, that lead to be unreachable by the customers, and closed in order to cut employees and electricity, etc. costs. Nevertheless as mentioned before about the hygiene which is a major components in such industry, and as known the attack done by our public health minister Mr.Wael Abo Faour, after showing the corruption in the food sector due to bad storage, expired food, and closed many restaurants, food distributors, butcheries, and water distributors, that are illegally working and with no ethical manors towards the public and the people in our society, all of that affected all the market where the Lebanese people are afraid to go and visit any F&B organization in order not to be poisoned. The above directly affects the Centrale kitchenette within the flow, which in turn affects the operation and consequently the delivery.

Second, poor management, like insufficient inventory planning (food which includes meat, chicken, etc.), leads to mismanagement of the products in hand, for example if I as administration should dispense every operational branch of the company with 20KG of meat and 25KG of chicken, if I didn’t order enough and didn’t distribute it correctly that would lead to two undesirable results; First excess of products at the branches with low enter of customers that would lead to return expired products to the Centrale Kitchenette that will surely get rid of those in order not to affect their customers and image which means unwanted costs for the company. Second, shortages of products at the branches with more walk in customers that would lead to unsatisfied customers that affect the branding in the market. The above directly affects the Offices as administration that in turn will affect all the subsequent processes which surely affects the delivery for the customers that would be unsatisfied with our services.

4- Lean Approach

As known, lean operation is the flexible system of operation that uses considerably fewer resources than the traditional system, in order to achieve greater productivity, lower costs, and higher quality, and lean approach focuses on three main elements, demand driven, waste reduction, and excellency dedication , continuous improvements for the culture which is the public or the market. Lean approach could be utilized in the production system to potentially reduce the failings discussed before. First as for the inventory, the management should study the market in order to read the needs of the customers of what products that should be ordered less or more, and mainly the first year should be examples and experience for the management to know how to deal with it inventory, and surely to contribute intelligent deals with suppliers that will make them prepared for any call to back up the shortage in inventory under any conditions, which help us in dealing with the waste reduction elements in the lean approach, intelligent inventory planning, and management supervision at the Central Kitchenette and branches reduce the waste with excess of products or untrained staff that would fail in many preparation and finalizing products to be delivered. Second, people and floor space management, due to correct calculations of the market would lead to perfect instalments of branches and space size, that would add positive assets to the company not extra cost with low or no profit back, and with the correct people at every branch, that is the work of the HR with the communication of planning that would order the requirement of a specific number of staff to conduct the delivery process with no lake of time or extra staff with no use, that is the right task to reduce any extra cost undesirable by the company. Finally in an F&B field the company should be dedicated to excellency in order to success in their products delivery and to maintain a great relationship with the customers that with their satisfaction and noticing the excellency attained by the restaurant, that will directly employ the customers as a marketing agent with no cost, that will in return upgrade the profit, and strengthen the brand in the market. And continuous improvements walk side by side with the excellency to attract the loyal and new customers, with the new add-ons like new special plates (black burger, fat burger, and supreme pastas) or like new freshly introduced drinks (cocktails, mixes, and imported beverages), and improvements in not only on the product, it might be in the delivery process like new themes and decorations at every operational branch, new staff costumes, new plates and cups (color or shapes), that would attract the costumers for the same enjoyable products or improved ones, in a ride, heading to satisfaction.

5- Key Findings Assisting the Production System

The key findings the lean approach assists the production system with the alignment to the operational performance are: Variety in production, ISO 22000 and other Certifications, and a faster delivery time horizon. First, variety in production is one of the elements that create a competitive advantage for Roadsters Dinner than its competitors in the market. Both management and operational branches might help in accomplishing new plates or ideas in delivering the menu. For example; clients will either like to try the new plate, or will stick to their favored plate; on both cases client is still delighted, the atmosphere is still the same, and most importantly more market share will be conquered by Roadsters dinner, since the new menu may attract people from different niches and different taste of preference with mouthwatering plates. Certifications, ISO 22000 the Food Safety management certification and other international and local ones related to hospitality, services, F&B, and hygiene are the customers’ state of mind, which will assist in the satisfaction process. Excellency needed alongside with the improvements done by the management at the level of operational branches will produce the perfect image for the customers

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