Café Betterfield: Optimising the food menu

Café Betterfield: Optimising the food menu

John Chow, the owner of Café Betterfield (CBF), is a food gourmet and a passionate entrepreneur. CBF offers a wide spread of food options, and this was a big draw for many of its regular customers. With these strengths, Chow was puzzled by the lacklustre and irregular profitability of the cafe. Mand...

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Bibliographic Details
Main Authors: ANG, Marcus, HU RUEY HENG ARTHUR
Format: text
Language:English
Published: Institutional Knowledge at Singapore Management University 2018
Subjects:
Operations & processes
Service management
Service system design
Pricing policies
Business Administration, Management, and Operations
Operations and Supply Chain Management
Online Access:https://ink.library.smu.edu.sg/cases_coll_all/230
https://cmp.smu.edu.sg/case/3766
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Institution: Singapore Management University
Language: English
Description
Summary:John Chow, the owner of Café Betterfield (CBF), is a food gourmet and a passionate entrepreneur. CBF offers a wide spread of food options, and this was a big draw for many of its regular customers. With these strengths, Chow was puzzled by the lacklustre and irregular profitability of the cafe. Mandy Lim, the newly-hired manager of CBF, was tasked to investigate and find solutions to the current problems. The case reinforces the students’ skills in data processing, problem analysis, and numerical computation. Concepts and techniques covered include spreadsheet modelling, optimisation, and post-optimality analysis. Students will understand the impact of service design on the efficiency of operations, understand the trade-off between operational efficiency and divergence of services and be able to implement the Kasavana & Smith Matrix to optimise the food menu.

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