Question

1. A local restaurant called “wow Pizza” has been exploring the quality of its pizzas.

During the past week, the restaurant sold the following number of pizzas each day:

Day	Pizzas sold
Monday	5
Tuesday	7
Wednesday	13
Thursday	20
Friday	65
Saturday	50
Sunday	40

The restaurant owners have identified the following opportunities for mistakes associated with making a pizza.  During the past week of sales, they determined the total number of mistakes for each opportunity.

Opportunity	Defects
Pizza dough was too thin	6
Pizza dough was too thick	0
Cheese was too crumbly	3
Tomato sauce was not evenly applied	0
Meat toppings were not evenly distributed on the pizza	0
Cooking temperature was too low	0
Cooking temperature was too high	10
Pizza production was delayed	12
At least one topping was missed on the pizza order	0
Pizza was not immediately delivered to customer in the restaurant	5
Pizza was not sliced prior to serving	0
Pizza slices were not the same size	2

What recommendations would you make to “Wow Pizza” about improving the quality of its products or efficiency of its production process? Use any analysis method you deem appropriate.

Answer 1

The restaurant's prominent customers seem to be the weekend dwellers because it sells a very small fraction of pizzas on first 4 days a week. It is therefore incurring higher fixed costs which are difficult to recover through sales. It must need to research the reasons behind fewer pizzas selling on weekdays. For utilising idle equipment and people, it shoudl introduce some more items which can be sold durint weekdays. Alternatively, it can use additional part time manpower on weekends in addition to bare minimum manpower needed to run the business during weekdays, so as to make the process more effective.

As regards quality, the pizza maker should focus on the training of the employees as well as the quality of equipment ( which might need to be checked for its temperature controller or other operations ) which is responsible for quality issues related to delayed production, too hot operating termperature or thin crust. The late deliveries can be attributed to situational factors or bad scheduling which should get more attention. Rest issues seem to be random in nature.