1. Operations
Business Plan

2. Operations Sections Business Facilities Production Plan Workforce Plan
Impact of Technology

3. Describe the building Describe the location Describe renovations
Business Facilities
Describe the building
Describe the location
Describe renovations
Describe efficiencies of the business (energy, storage, special equipment, shelving, etc.)

4. Production Plan Purchasing Inventory management
Who? Wholesalers
Associated Grocers
Bread Company
Beverage Company
Inventory management
Computer system and scan system?
Employee responsibility? Because of being a small store?
How often are deliveries – weekly, bi-weekly?
Customer Service Procedures
What procedures are in place to correctly handle customer inquiries?
What procedures are in place to keep customers happy?
Examples would be training – how to empower employees to make decisions to keep customers happy by remedying issues.

5. Workforce Owners (2) Full-time Workers (9) Part-Time Workers(8)
List duties
Full-time Workers (9)
List positions such as
Meat Department, Produce, Dairy, Frozen, Advertising Pricing, Isle Sections for facing and stocking products
Part-Time Workers(8)
List characteristics
Evening and Weekend workers average 20 hours per week
Stock shelves, Cashiers, Carry-out, Store Custodians

6. Impact of Technology
This is where you need to mention how the employee workforce, which is you most important part of production (or service) is also your most expensive. Therefore, in order to operate efficiently, the company employs as much technological advances as economically efficient. Currently, pricing and scanning systems alleviate item pricing and assist in inventory control.
Lighting, heating and cooling on automatic systems to reduce energy costs