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Curt Clauss, Connor Fallon, Jacqueline Froccaro, Chelsea Strauser

Curt Clauss, Connor Fallon, Jacqueline Froccaro, Chelsea Strauser. Company Overview. Mission: “ making delicious, handmade Italian creations quick and personal ” Fast-casual dining experience featuring quick bake wood-fired pizzas and personalized salads

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Curt Clauss, Connor Fallon, Jacqueline Froccaro, Chelsea Strauser

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  1. Curt Clauss, Connor Fallon, Jacqueline Froccaro, Chelsea Strauser

  2. Company Overview • Mission: “making delicious, handmade Italian creations quick and personal” • Fast-casual dining experience featuring quick bake wood-fired pizzas and personalized salads • Focus on fresh, local ingredients • Process • Pizza or salad • Ingredient decision • Wood-fired oven (3 minutes) • Payment • Pickup (Dine-In or Take-Out)

  3. Environmental Scanning

  4. Organization Strategy • Core Processes • The ability to provide the customer with the ingredients he or she desires • The production of an end product without a long wait • Core Competencies • Quality • Highest quality ingredients • Flexibility • Ingredient options • Time • 3 Minutes for baking, plus line decision time • Efficiency • Cost • Least control over cost • Market price of ingredients • To combat: relationships with suppliers

  5. Market Analysis • Market Segment • Villanova Area (Wayne to Wynnewood) • More than 100,000 people • Target Market • Educated adults in the Villanova area, ages 18-40 • Busy individuals who seek a high-quality meal • Appreciate local ingredients and gourmet food

  6. Competitive Priorities • Must possess to satisfy internal and external customers • Provide a quality product that is easily accessible at a fair price • Differentiation in pizza market – optimizing fast casual • Fresh ingredients, unique options, interactive experience

  7. Products Offered • Salad • Pizza • Dessert Pizza • Select Beverages

  8. Operations Strategy • Processes Behind Products and Services • Make-to-Order • High customer contact • Service Process • Front-Office Customer-Contact • Flexible work and resource flows • Manufacturing Process • Assemble-to-Order

  9. Quality Strategy • Achieving constant customer satisfaction and serving high quality food at all times. • Distinguish ourselves with • Most variety • Freshest toppings • Unique customer experience • Best customer service • Lean System • Goal: maximize the value of products offered in the restaurant by eliminating waste to core processes • Implementing the 5s Method

  10. Supplier Input and Selection • Location • Reliability • Review • Value • Quality

  11. Suppliers • Dough will be made in house • Fresh, quality product • Economic efficiency • All other whole ingredients are purchased from suppliers such as wholesalers and farmers

  12. Suppliers - General • Prima Foods, a Baltimore based wholesaler, will provide meats,sauces, spices, and other general ingredients • Orders will be made every 3 weeks • Company requires a minimum of $300 • Diverse selection of product, allowing FP to be flexible

  13. Suppliers – Local • Cheeses and produce will be supplied by local farmers • Allow restaurant to distinguish itself from generic competition • Allows product offerings to coincide with the seasons • Ensures fresh and top-quality product • Many farms located in Lancaster County, PA

  14. Order Determination • Our business is centered around a highly individualized product and thus we must have a responsive supply chain • Nonperishable items can be purchased in bulk and stored • Pizza sauce, cheese, meats, and salad ingredients will be bought using tight inventory management • Being efficient and minimizing lead times is essential to maintain high quality ingredients and a great product

  15. Demand • Little historical data, basing demand off of other restaurants • Closest comparable eateries include Chipotle and Domino’s • Estimated 100 - 175 customers per day • Prepare food accordingly

  16. Future Demand Forecasting • After a few weeks of sales, we will be able to use our data to form a historical forecasting model • This, along with managements determinations, can effectively forecast our future business and Firenze Pizza will become more efficient with time. • Because of our numerous product combinations, the best future demand forecast system for us is a weighted moving average. • We can assign weights to our products by their popularity to maximize the efficiency of our ordering process

  17. Queue Management • The best way to manage order queues is to be efficient in the ordering and cooking process • The pizza will be made in a stage process where: 1) person selects dough 2) cheese and meat selection 3) topping selection and sent to the oven. • After the pizza is put into the oven, the customer will move onto the paying station and will wait a maximum of 3-5 minutes for their pizza • The salad selection will have their own separate salad bar and paying station to avoid long lines

  18. Fixed Costs (Start up)

  19. Fixed Costs (Annual) ANNUAL EXPENSESLabor: $260,000 ($5,000 a week for 12 employees)Utilities: $6,600 ($550 a month for electricity and gas)Wood: $9,000(two cords per month, $375 per cord)Rent: $48,000 ($4,000 per month for 1,400 square feet)Pizza ingredients: $70,000 (flour, tomatoes, etc.) Toppings: $50,000 (pepperoni, peppers, etc.) Miscellaneous: $20,000 Total . . . . . . . . . . . . . . . . . $463,600

  20. Variable and Fixed Costs (monthly basis)

  21. Estimated Revenue • REVENUEFrom pizza:$427,750 (40,000 Unlimited Pizzas at $9.95, 10,000 Unlimited Salads at $7.95, 5,000 Unlimited Dessert Pizzas at $5.95, and 30,000 soft drinks at $1.95).Total gross . . . . . . . . . . . $565,750 Annual profit . . . . . . . . . . . $102,150(revenue of $565,750 minus expenses of $463,600) • Note: In Year 1, we expect to make a profit of $48,950 on account of startup costs of $53,200. However, after Year 1, we foresee an annual expected profit of $102,150 as a very attainable yearly profit.

  22. Pricing Decision • Pizza Illimitato: $9.95 • Insalata Illimitato: $7.95 • Bevande: $1.95 • Dolce Pizza Illimitato: $5.95

  23. Deconstruction of Pricing Decision COST TO MAKE AN AVERAGE ILLIMITATO PIZZACheese $1.00 Tomatoes: $0.30Dough: $0.25Salt: $0.01Olive oil: $0.70Basil: $0.30 Additional Toppings: $1.00 Total . . . . . . . . . . . . . . . . . . $3.56/pieCost to customer . . . . . . . . . . . .$9.95Markup per pie . . . . . . . . . . . .$6.39

  24. Conclusion : Bryn Mawr, PA provides an ideal target market with strong growth potential for a fast-casual Italian restaurant such as Firenze Pizzeria

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