Abstract:
The project, “From Kitchen to Customer: Solving Supply Chain Issues at Tempteation” mentions the supply chain optimization and the operational analysis of Tempteation Cafe, which is situated in I/8 Markaz. The main problem of the research is to determine the main inefficiencies within the supply chain and store operations of the cafe, and to suggest feasible ways of improving productivity and cost reduction, as well as customer satisfaction. The study examines four primary issues, which are management of inventory, demand forecasting, procurement and the logistics/distribution to the overall performance and profitability of the cafe. Different sources of data were gathered such as interviews with the cafe staff, analysis of suppliers, past sales records , SWOT and PEST analysis which gave an in depth insight of the internal and external forces influencing operations. The ABC analysis was used to rank the inventory, production activities, and suppliers by their importance and contribution to the revenue, providing the possibility to find solutions to the most important items and processes. The efficiency of the operations has been improved through reorganizing the workflow in the kitchen by using pre-preparation pacing. The study suggests that there are beneficial outcomes such as a possible decrease in the inventory stockout, an improvement in the accuracy of the forecasts, a drop in the procurement delays, and a decrease in order preparation time at peak times. These alterations will boost the sales over the weekend, controlling cost and customer satisfaction. The study suggests that with the adoption of the data driven supply chain and operational strategies, there can be a significant enhancement in efficiency, profitability, and quality of service that Tempteation Cafe provides. The results also offer an effective guideline on how small scale restaurants can maximize operations, inventory management and supplier relationships in a competitive market.
