1. Pasta Scelta Bertha Chen, Jeff Hennessy, John Heywood, & Even Ferrer

2. Agenda  Concept  Mission Statement  Target Market  Core Competencies & Processes  Suppliers  Demand Management  Quality Strategy  Menu and Prices

3. Concept  Very much like a Chipotle or Sweet Green  Build-Your-Own Dish 1.Pick your Pasta 2.Pick your Sauce 3.Pick your Protein 4.Pick you Topping and Garnishes 5.Pick a Cheese 6.Voila! SimpleFastConvenientDelicious!

4. Mission Statement We aim to provide a simple, yet enjoyable dining experience that delivers value to our customers by combining personal preferences at a great price. Only using natural ingredients sourced from local suppliers, we promise to provide the finest pasta dishes around.

5. Target Market College Students Young Working Professionals Mainline Families Either looking for a quick, healthy meal, or a cheap, delicious option!

6. Core Competencies & Processes  Core Competencies Modern establishment built on:  Convenience and Comfort  Incredible customer care  Assembly line efficiency  Quality AND Low- Cost  Core Processes Quality and Process Management Human Resource Management Customer Strategy and Relationship Management

7. Suppliers

8. Demand Management  Forecasting methods  Initial Forecasts  Customers per day of week  Products sold per day of week  Inputs required per day of week  Peak hours  Queue length, time Judgmental Forecast Gather Data Quantitative Forecast

9. Selecting forecast method  Limited to Judgmental Forecasting  Sales force estimates  Market Research  Gather data  Customers per day of week  Input usage  Spoilage  Waste  Order production time  Queue size, timing

10. Quantitative Forecast  Time-series forecast  Moving Averages  Weighted Moving Averages  Trend Projection with Regression  Exponential Smoothing

11. Forecasted Customers per day of week

12. Forecasted Product Sales  Simple initial assumption:  1 Pasta Dish per customer

13. Product demand per customer Inputunit amountunits per person* Order quantity per person Pasta4 ounce14 ounces Sauce2 ounce12 ounces Protein4 ounce0.753 ounces Vegetables1/4 cup20.5 cups Cheese1/4 cup0.50.125 cups

14. Inputs Forecast

15. Review System  Period Inventory Review System  Every Monday night, staff performs inventory  Expired items thrown out  Each input is counted  Amount of input in inventory compared with target inventory level  Target level calculated using:  Customer Service Level 95%  Lead Time: 1 day  Re-order to achieve target inventory level

16. Quality Strategy and Control  Six Sigma Approach DefineMeasureAnalyzeImproveControl

17. Fixed and Variable Costs Building Expenses Opening Expenses Marketing and Advertising Expenses Wages and Salaries Expenses Equipment Costs Variable Costs- Inventory

18. Menu Pasta Spaghetti Lingquine Fettuccine Penne Angel Hair Tortellini Raviolis Sauce Marinara Alfredo Vodka Carbonara Pesto Garlic Olive Oil Bolognese Protein Grilled Chicken Chicken Parmesan Beef Meatballs Turkey Meatballs Italian Sausage Shrimp Toppings Chopped Onions Zucchini Broccoli Mushrooms Fresh Spinach Roasted Tomatoes Olives Cheese Fresh Mozzarella Grated Parmesan Sharp Cheddar

19. Prices  Recommended Pasta Dish Menu:  Spaghetti, Marinara, Beef Meatballs, Parmesan Cheese --- $8.95  Fettuccine, Alfredo, Grilled Chicken, Broccoli --- $8.95  Penne, Bolognese, Mushrooms, Parmesan --- $7.95  Raviolis, Vodka, Zucchini, Mozzarella --- $7.95  Linguine, Pesto, Turkey Meatballs, Broccoli --- $9.50  Angel Hair, Garlic Olive Oil, Shrimp, Olives -- $9.50  Make-your-own menu:  Pasta --- Standard Price of $2.00  Sauce --- Standard Price of $2.00  Meat o Beef Meatballs --- $3.00 o Grilled Chicken and Chicken Parmesan -- $3.00 o Italian Sausage --- $3.00 o Turkey Meatballs --$ 3.50 o Shrimp --- $3.50  Vegetables--- Each Topping is $0.75  Cheese --- Each Cheese is $1.00

20. Thank you!