Chili's supply chain begins with their supplier who retrieve the products ordered from their suppliers. They then delivers the food to that particular Chili's restaurant to prepare and then sell. Next would be the kitchen where the food is delivered to and where it is prepared before it is given to the customer. After the kitchen would be the server (waiter or waitress) who would take the customers order and then go back to the kitchen with the customers request. The server would then retrieve the food from the kitchen and then deliver the final product to the customer who would then eat and pay for what they are consuming. The money would then go back to the restaurant where it would be appropriately divided among employees, suppliers and other bills.
Chili's performance can be determined by its delivery, quality, time and cost. Chili's delivery is measured by their lead time or how long it takes for their food to reach the customer after being ordered. Chili's quality is delivered by the customer's expectation of Chili's quality products and service. Chili's time be determined by its cycle time which distinguish everything that happens in the supply chain and it can also be measured by the cash-to-cash cycle time which shows how fast Chili's makes money from their customers. Chili's cost can be determined by the unit cost or the total manufacturing cost and can be measured by the supply chain.
Chili's supply management that is currently in place is integrated approach to managing the flow of raw materials into an organization and the flow of finished goods out of the organization toward the consumer. Chili's does this by reducing the waiting time for a customer to wait for their food to be served from the time their order is put into the computer to the time it takes to get to the table. Chili's also does not keep a large inventory, but only orders what it will need for the week instead of having a large stash of perishable goods on hand that may not sell before they expire. Chili's orders what they need on the basis of their inventory system that tells them how much to order when a product is getting low so they lessen the chance of running out, but diminish the chance of being stuck with a large inventory.
Chili's performance can be determined by its delivery, quality, time and cost. Chili's delivery is measured by their lead time or how long it takes for their food to reach the customer after being ordered. Chili's quality is delivered by the customer's expectation of Chili's quality products and service. Chili's time be determined by its cycle time which distinguish everything that happens in the supply chain and it can also be measured by the cash-to-cash cycle time which shows how fast Chili's makes money from their customers. Chili's cost can be determined by the unit cost or the total manufacturing cost and can be measured by the supply chain.
Chili's supply management that is currently in place is integrated approach to managing the flow of raw materials into an organization and the flow of finished goods out of the organization toward the consumer. Chili's does this by reducing the waiting time for a customer to wait for their food to be served from the time their order is put into the computer to the time it takes to get to the table. Chili's also does not keep a large inventory, but only orders what it will need for the week instead of having a large stash of perishable goods on hand that may not sell before they expire. Chili's orders what they need on the basis of their inventory system that tells them how much to order when a product is getting low so they lessen the chance of running out, but diminish the chance of being stuck with a large inventory.
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