Process Improvement Plan for Delivering an Espresso Beverage
Introduction
Wild Dog Coffee Company is a popular coffee shop that strives to provide high-quality beverages and exceptional customer service. To achieve this goal, it is important for the company to continuously monitor and improve their processes (Krajewski & Malhotra, 2022). In this context, this paper provides an analysis of the beverage service times data for 50 beverage preparation events using their order processing system. It also provides a cause-and-effect diagram to identify potential sources of variation in the espresso beverage preparation process. Based on this analysis, the paper offers recommended quality and customer service improvements for the company's beverage preparation process. By implementing these recommendations and continuously monitoring their processes, Wild Dog Coffee Company can ensure high-quality beverages and exceptional customer service to their customers.
The Process
To prepare an espresso beverage, the first step is for the barista to grind the coffee beans to the appropriate size for espresso. The customer then places an order with the cashier or server, and the order is transmitted to the barista station, either manually or electronically. Once the order is received, the barista selects the appropriate cup size and espresso shot quantity for the order. The espresso shots are extracted and poured into the cup. Steamed milk is then added to the cup, creating the desired beverage such as a latte or cappuccino. Any additional ingredients or flavors are added as per the customer's request. Finally, the completed beverage is handed to the customer either directly or via the server. The entire process is designed to ensure that the customer receives a high-quality espresso beverage that meets their individual taste preferences.
Espresso Beverage Preparation Process
Purpose
The Espresso Beverage Preparation Process aims to ensure that all espresso beverages are prepared to the same high standard, quickly and efficiently, to maximize customer satisfaction and maintain quality control.
Metrics
1. Beverage Quality: A measure of the percentage of beverages that meet the company's quality standards. The target value is 95%. This metric will be measured through periodic quality checks by the barista supervisor.
2. Order Accuracy: A measure of the percentage of orders that are correctly fulfilled. The target value is 99%. This metric will be measured through order audits conducted by the shift supervisor.
Procedure
Step 1: Order is submitted
1.1 Customer places an order with the cashier or server.
1.2 The order is transmitted to the barista station via the order management system.
1.3 The barista acknowledges receipt of the order.
Step 2: Beverage is prepared and handed to the customer
2.1 The barista selects the appropriate cup size and espresso shot quantity for the order. 2.2 The espresso shots are extracted and poured into the cup.
2.3 Steamed milk is added to the cup, creating the desired beverage (latte, cappuccino, etc.).
2.4 Any additional ingredients or flavors are added as per the customer's request.
2.5 The completed beverage is handed to the customer, either directly or via the server. 2.6 The barista confirms that the order is complete in the order management system.
End of Procedure.
Flowchart
Start
|
v
Grind the beans
|
v
Tamp the grounds
|
v
Insert the portafilter
|
v
Place the cup below
|
v
Start the shot
|
v
Time it
|
v
Stop it
|
v
Remove cup
|
v
Clean up
End
Data Analysis
Using the provided data for Wild Dog Coffee Company, it is possible to analyze the beverage service times to answer the questions, the first being is the process centered? To determine if the process is centered, one can calculate the process mean using the formula:
Process Mean = (sum of all values) / (number of values)
Process Mean = (88.28) / (50) = 1.77
The senior barista thinks the beverage delivery times should range between 2 and 3 minutes. Since the process mean is below the expected range, we can say that the...
…improvements, let us first consider the training of the baristas. The proper beverage preparation methods must be clearly defined and consistently followed by all baristas to ensure that every customer receives a high-quality beverage that meets their expectations. Training programs can include both theoretical and practical components,.Staffing and support are also critical factors that can impact the beverage preparation process. Inadequate staffing can lead to delays in beverage preparation, which can result in customers having to wait longer than necessary for their drinks. To avoid this, Wild Dog Coffee Company should ensure that they have enough baristas on hand during peak hours to handle the influx of customers.
Regular calibration and maintenance of the equipment used in the beverage preparation process is also crucial. The espresso machines, grinders, and other equipment used in the process must be calibrated to ensure that they are functioning correctly and producing consistent results. Regular maintenance can help prevent breakdowns or malfunctions that can disrupt the beverage preparation process and impact the quality of the drinks (Gligor & Holcomb, 2012).
Lastly, monitoring the pours and customer satisfaction through surveys or feedback is essential. Customer feedback can provide valuable insights into the quality of the beverages and the overall customer experience. Wild Dog Coffee Company can use social media to encourage customers to share their experiences and provide feedback on their drinks. This feedback can help the company identify areas for improvement and take corrective actions to enhance the quality of their beverages and customer service (Madhani, 2017).
Conclusion
It is important for businesses to regularly analyze their processes to ensure quality and efficiency. Through a process of identifying sources of variation and implementing improvements, businesses can enhance their operations and provide better service to their customers. The use of statistical tools and process mapping techniques can aid in this…
References
Desai, K. J., Desai, M. S., & Ojode, L. (2015). Supply chain risk management framework: afishbone analysis approach. SAM Advanced Management Journal, 80(3), 34.
Gligor, D. M., & Holcomb, M. C. (2012). Understanding the role of logistics capabilities inachieving supply chain agility: a systematic literature review. Supply Chain Management: An International Journal, 17(4), 438-453.
Krajewski, L. J., & Malhotra, M. K. (2022). Operations management: Processes and supplychains (13th ed.). Pearson. Madhani, P. M. (2017). Customer-focused supply chain strategy: Developing business value-added framework. The IUP Journal of Supply Chain Management, 14(4), 7-22.
Worley, C. G., Williams, T., & Lawler III, E. E. (2016). Creating management processes builtfor change. MIT Sloan management review.
Coffee Crisis is a case study that represents the dilemmas inherent in the production of coffee by many developing nations. The coffee market fluctuates with changes in supply and demand. When supply exceeds demand the price or if the demand for coffee weakens in international markets then this can have vast implications on the price of coffee. In 2001, coffee markets were at a forty year low for a variety
45). Threats Some times on my workdays, I encounter challenges and obstacles that I need to be ready to face. Some customers are not happy with the coffee rooms and demand a refund. Besides, other guests become extremely angry and may want to inform the senior management. Our competition is other coffee houses, which is right next to us. The hotel is closed for now, but a lot of work is
The article discusses the rise of government intervention in markets by means of industrial policy. Several examples are cited, including a French toymaker, the U.S. government's intervention with automobile and bank bailouts and European involvement in knowledge industries. It is noted that while poorer countries often use industrial policy to help protect nascent industries and to foster growth in certain target sectors, this is not always the case in the
Today, the company makes it clear that it is a baker of bread. Founder Ron Shaich has served at Panera's Chief Executive Officer for more than 25 years. Panera currently has 1,264 bakery-cafes in 40 states and Canada, delivering what the company refers to as fresh, authentic artisan bread and cafe foods. The company's mission, "a loaf of bread in every arm" sounds more like a tagline. However, the company
Coffee Industry According to legend the origins of the coffee industry began when an Arabian goatherd named Kaldi found that his goats reacted strangely around a certain green-leafed bush with red cherries. He ascertained that the excitement exhibited by the goats was due to the effects from eating these cherries. He also consumed some of the fruit and felt "invigorated"; later monks were said to have benefited from the plants qualities
One still cannot live with a clear conscience and drink a cup of coffee without paying the price of knowing that somewhere in the world there are people who are switching to growing coca instead of coffee trees because coffee, the only alternative to becoming a villain, failed to provide the necessary means for a decent living. Coffee continues to be a product that brings economic advantages for latifundia
Our semester plans gives you unlimited, unrestricted access to our entire library of resources —writing tools, guides, example essays, tutorials, class notes, and more.
Get Started Now