Supply chain quality improvement through a risk analysis in the catering sector, Eating Point case study

Details

Supervisors

Chatelain, Paul ; Semal, Pierre

Faculty

Louvain School of Management

Degree label

Master [120] en ingénieur de gestion

Abstract

Eating Point is a catering company, created in 2014 by Jean-Benoit Verstraete. Its core businessis B2B oriented. Customer acquisition is mainly done through word of mouth, as the firm benefits from positive image among its numerous clients. Hence client satisfaction is the top priority onthis competitive sector. This involves qualitative food, on-time delivery, quality of service and an absence of shortage. The supply chain represents one of the key elements within the value chain. However, at Eating Point, errors arise frequently and the repercussions may be disastrous. In order to deal with those issues and keep a high client satisfaction, the company deploys additional resources which incur a reduction of the profit margins. The purpose of this master thesis is twofold. First, a specific methodology will be proposed to (1) analyze the supply chain of the company and identify the different issues they are facing in terms of risks and (2) provide solutions to alleviate these identified risks. Second, we apply this methodology to implement the risk culture and its importance to an efficient supply chain and smooth running of operations. Finally, the methodology and the solutions provided will be evaluated. The main risks identified within the supply chain are the consumables on stock out, the omission of equipment during the preparation stage and errors during the loading of the materials. These three top risks will be analyzed utilizing the Ishikawa diagram in order to identify the root causes of these problems. In order to solve them, ideal solutions to improve the current situation are not viable because of the small leverage of the company. However, minimum viable products are proposed in order to monitor the top three risks. Firstly,a Kanban system was established to provide an efficient visualisation of the stocksand decrease the occurrence of stock-outs. Secondly, a new inventory management is proposed toreduce the omission of equipment during the preparation process. Lastly, a new system of zones is suggested to operate more efficiently while using effective buffer between the various operations. Each of the solutions has a full implementation plan using a PDCA methodology. Those three resolutions will be evaluated by the various employees. Hence, in the future, this would guide the company to run their risk analysis in order to improve their supply chain management.