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Case Study Of Bake N Take Fast Food Take Away Shop

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This Report is based on Bake n Take fast food take away shop located in Archiepiskopou Makariou III Nicosia Cyprus. It was started by Kirakou Panossian in June 2013.They has 13 employees including the owner, who is an integral of the Bake n take. The opening time of Bake n Take is from 6.00am to till 11.00pm from Monday to Saturday and they start the preparation of food at 6.00am and they start serving the customer from 8.00am to till 11.00pm.They are also providing the home delivery from 8am to 3pm and after it start again in evening from 6pm to 10pm up to Strovolos and Engomi. For the delivery job They Have appointed three delivery boys two at morning and one at evening. They are providing free delivery up to 500 meter area and after 500 …show more content…
Sometime few customers remains unattended for a long period of time to place the orders and sometime they have to wait a long time for receiving their order which got delayed most of times as they have less space in shop so they cannot install new cooking equipment and add new technology to their current production line. They have very less space so they cannot maintain a certain level of inventory in order to avoid any future shortage of input material supply. Even they could not employ more workforces to their current business as they have very limited space and also they cannot increase or add new products to their current food product portfolio which is causing them a huge customer & sale loss. So in order to increase their business turnover & to expand their current food product portfolio they need to expand their shop space and workforce. so as we can observe that above case …show more content…
The main purpose of capacity planning is preparing himself for the future demand by forecasting methods due to uncertainty of the market , demand for future and trends variation in the product so as to avoid wastage like number of orders to be received in future and the resources required to meet the demand so as to achieve customer satisfaction without compromising with the quality of the product company is producing . (Samuel, 1999; H&R,

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