fishtro operation research paper
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Transcript of fishtro operation research paper
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PRESENTED BY:
KANIKA SHARMA
DIPALI BAMZAI
AVINASH SINGH
DEBARATI JOARDAR
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All the data incorporated in the study is PRIMARY DATA.
Collection point for data was Mr. Alok Bhat- MD & CEO of FISHTRO
Data collection methodQUESTIONNAIRE AND TELEPHONIC INTERVIEW
Additional Data collected from:
1. www.fishtro.com2. http://www.grotal.com/www.fishtro.com_info$$_b!s!$@_Se.aspx
3. http://www.webstatsdomain.com/domains/fishtro.com/
http://www.fishtro.com/http://www.grotal.com/www.fishtro.com_info$$_b!s!$@_Se.aspxhttp://www.webstatsdomain.com/domains/fishtro.com/http://www.webstatsdomain.com/domains/fishtro.com/http://www.webstatsdomain.com/domains/fishtro.com/http://www.grotal.com/www.fishtro.com_info$$_b!s!$@_Se.aspxhttp://www.grotal.com/www.fishtro.com_info$$_b!s!$@_Se.aspxhttp://www.grotal.com/www.fishtro.com_info$$_b!s!$@_Se.aspxhttp://www.fishtro.com/ -
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Fishtro, an entrepreneurial
venture into an uncharted
territory- became
operational in 2009
A pioneer in its category,
Fishtro is a quick service
restaurant chain which
focused on serving seafood
and fish products
USP- INNOVATION:
In-house technologies FTC
(frozen-to-cook ) without any
loss in quality and taste of the
products.
Enhance customer experience -
QRCFS technology (Quick Real
time Customer Feedback
System) which leverages tablets,
twitter and Facebook platforms
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Fishtro has grown from a
3-member team to a 80-
member team in less than
2 years. Sales haveincreased 400 % and
Fishtro has grown from a
single restaurant to four
in numbers.
Located in 4 places in Pune
Maharashtra:
1.Koregaon Park- corporate
office
2.Kalyani Nagar
3.Aundh
4.Dhole Patil Road
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Inherent challengesassociated with fish and
seafood industries
FishOdour
Expensive
HygieneConcerns
FishBones
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SUPPLY CHAIN
ANALYSIS
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Fishtro QSR ( Quick service restaurant chain )
Inventory management critical.
Automated Software
Partnered with Microsoft Retail DynamicsSoftware to develop inventory management
system.
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Receiving Orders
a) Examine the items.
b) Quality & Quantity accurate.
Organize Inventory & Labeling
a) Separate boxes-cross contamination.
b) Labelling-food item, Expiry date.c) Avoids spoilage.
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FIFO
Inventory Turnover
a) Frequently used items
b) Slow moving itemsc) 8-10 times in a month
Regular Quality Check
a) Flow of inventory
b) Predict the quantities of food
c) shortage incidents or abundance of some items
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DRYINVENTORY
- MONTHLY
WETINVENTORY
- WEEKLY
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Storage method
a) Standard Food Boxesb) Food Packaging Wraps
c) Cold Storaged) Humidity Level
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PERISHABLE
PRODUCTS
- NOT
DISPLAYED
NON-PERISHABLE
- WEEKLY
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Written handbook of policy
Peak hours-Kitchen & Servers
Idle hours:2-3 hours
Average Customer Waiting Time: 3 to 5
minutes.
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Consumer centric.
Analysis of competitors pricing
Consumer pricing expectations. Pricing is re-evaluated every 3 months.
Low Entry products like Snackers.
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Outsourced to professionals.
Own transport system for delivery.
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