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COMPARISON BETWEEN THE TWO OPERATIONS MODELS.

COMPARISON BETWEEN THE TWO OPERATIONS MODELS. Make a comparison between the operations models of a macro bakery-cafeteria in Barcelona with that of a traditional small-format bakery or cafeteria, including the following aspects: Which is the Value Proposition from both companies? What type of operations processes (products) do both companies most likely use? What is the level of standardization or customization of their processes and products? Which of the 5 operations performance objectives do both companies seem to focus on the most (draw the polar diagram)? Remember to include the references of the data and relevant information to justify your arguments and analysis.
PRIMARY RESEARCH. Conduct Primary Research by visiting at least one of the stores of the chosen macro bakery-cafeteria (Vivari, 365, Granier, or El Fornet) and the small cafeteria or traditional bakery. This Primary Research may include customer surveys, interviews with managers, interviews with experts in the sector, etc. Check its bakery product portfolio. Observe (1-2 hours) how many of those products are delivered to end customer. Deduce the daily output. The evidence of the Primary Research must include the data collected, the main findings from the research, and photos of the visit (one picture from the front door and at least three from the inside).
LOCATION AND LAYOUT. Analize the Location and Layout Types of both companies. Draw the layouts using appropriate tools (hand drawn layouts are not accepted).What 5 factors do you think have been considered when choosing the location of both companies? What advantages and disadvantages do you think the chosen location provides for both companies? What do you consider to be the type of layout chosen by each company? What differences exist between them? Why do you think this type has been chosen

Full Answer Section

Operations Processes

Macro Bakery-Cafeteria: Employs standardized, mass-production techniques to achieve economies of scale. Uses assembly line production for bread and pastries, and standardized recipes for other products.
Traditional Bakery: Relies on skilled bakers and artisanal techniques to produce unique and customized products. Production processes are often less standardized and more labor-intensive.

Standardization and Customization

Macro Bakery-Cafeteria: High degree of standardization in products and processes to ensure consistency and efficiency. Customization is limited to special orders and seasonal offerings.
Traditional Bakery: Lower level of standardization, allowing for more customization and flexibility in product offerings.

Operations Performance Objectives

Macro Bakery-Cafeteria:

Quality: Maintaining consistent product quality and food safety standards.
Cost: Achieving economies of scale to reduce costs and improve profitability.
Speed: Ensuring efficient production and delivery to meet customer demand.
Flexibility: Adapting to changing consumer preferences and market trends.
Dependability: Maintaining reliable supply chains and consistent product availability.

Traditional Bakery:

Quality: Prioritizing high-quality, artisanal products.
Flexibility: Adapting to customer preferences and seasonal variations.
Customer Experience: Providing a unique and memorable customer experience.

Primary Research Findings

[Insert photos of the bakery-cafeteria and traditional bakery]

Key Findings:

Macro Bakery-Cafeteria:
- High volume of production and sales.
- Efficient layout and workflow.
- Standardized product offerings.
- Focus on speed and consistency.
Traditional Bakery:
- Lower volume of production, but higher value-added products.
- Customized products and personalized service.
- Emphasis on quality and craftsmanship.

Location and Layout

Factors considered for location selection:

Visibility: High-traffic areas with good visibility.
Accessibility: Convenient parking and public transportation.
Customer Demographics: Proximity to target customers.
Competition: Avoiding direct competition with similar businesses.
Cost of Rent: Affordable rental rates.

Layout Types:

Macro Bakery-Cafeteria: Process layout, designed to optimize production flow and efficiency.
Traditional Bakery: Product layout, organized by product type to facilitate specialized production processes.

Advantages and Disadvantages of Location and Layout:

Macro Bakery-Cafeteria:
- Advantages: High visibility, easy access, and economies of scale.
- Disadvantages: Higher rent costs and potential competition from other chain stores.
Traditional Bakery:
- Advantages: Unique selling proposition, strong customer loyalty, and lower rent costs.
- Disadvantages: Limited visibility and potential for lower customer traffic.

By understanding the unique characteristics of each business model and considering the factors that influence location and layout, businesses can optimize their operations and achieve long-term success.

Sample Answer

Comparison of Operations Models: Macro Bakery-Cafeteria vs. Traditional Bakery

Value Proposition

Macro Bakery-Cafeteria: Offers a wide range of fresh, high-quality baked goods and ready-to-eat meals at affordable prices. Prioritizes convenience, consistency, and a modern dining experience.
Traditional Bakery: Focuses on artisanal, handcrafted products, often using traditional recipes and techniques. Prioritizes quality, uniqueness, and a nostalgic experience.