Operation management

Résumé du document

La Brioche Dorée is owned (and has been created in 1976) by Le Duff group which the trademark for traditional catering is Del Arte since its take-over in 2004. This group had a turnover of more than 1 billion Euros in 2010 and a growth rate of approximately 21 percent. The number of employees is above 13 400 people. It owns 9 different brands (7 in France) in traditional catering and cafeteria sectors for its retail activity:
-Brioche Dorée – Del Arte – Bridor – Fournil de pierre – la Madeleine – FB solution Au Pain Doré – Ferme des loges – Brueggers.

Some of these brands are only present in France, but others like Bridor or Bruggers are established abroad. Two thirds of these brands are integrated and one third are franchises. This retail activity represents 70% of its turnover, 1095 points of sale in France and about 50 00 customers every day. As it is said above Le Duff is a specialist in both traditional and fast food and a or the major actor of the market in France. The 30% last of its turnover are dedicated to industrial activities.

Extraits

[...] The settlement of a good short-term scheduling has to be done in respect of the forecasting of the demand, indeed here below you can see the six steps to make an efficient scheduling in a bakery and many things are related with the demand's forecasting: Project business for the week, your priority is to know the level of your sales for every day of the week in order to be able to calculate the hours of work, the amount of materials needed to meet the demand. Consider how many employees are needed to cover the work. For each items you have to calculate how many workers you need for the tasks and how many time he is going to pass on it. You have also to prioritize the activities. Review all requested times off. [...]

[...] The average area is about 80 scare meters and the average staff number is 10. Its major competitors are La Mie Câline Pomme de Pain Subway Class'Croûte etc. Forecasting Forecasting is a main element in the process development of a new product or simply to estimate the evolution of any existing one. Without an efficient forecast of the future demand, we can't assess the right amount of product we will put on the shelves in the way to have the lowest inventory. [...]

[...] Economic, technological and demand forecasts. In the case of La Brioche Doréee we focus on demand forecasting which consist of predict sales of existing products thanks to different tools based on previous sales. The goal is to have enough quantities of product to not undergo a shortage or rubbished products which will make lose money for the firm Select the items to be forecasts: In the case of brioche dorée we choose a product called gache”. The gache is a kind of brioche. [...]

[...] The table below shows the demand for the brioche la gache in 2011 without any commercial action. The trend line is: B = 31666 12( 6.5 405.5 ) = 12( 6.5 A = 403.81 The trend line is Y = 403.81 + 0.26 x 6. Validate and implement results After this forecasting we have to make decision and plan what we wanna do based on the forecasting but also considering the actual trend, the environmental forces. So we have to be caution. [...]

[...] Furthermore, as you can see on the next part, we make simulation with different promotion to stimulate sales. Breakeven point About our brioche, a breakeven analysis can be useful for day-to-day operation management in “brioche dorée” store, in order to manage efficiently the cost and risk of this product. This way each sale point know the amount of product they need to sell in term of volume or income from which they make profit. The marketing department decided to support the product with a new promotional campaign, and give the choice between 3 possibilities of launching efforts. [...]