Case Study-Copper Kettle Catering

1. Summary

Copper Kettle Catering (CKC) was established in 1972 by Wayne and Janet Williams to be a full-service catering company that can provide services ranging from box lunches to a large wedding dinner.   Since CKC was established, the company has become one of the largest catering business in the Raleigh, North Carolina area.  CKC has 10 full time employees consisting of 2 cooks and 8 food preparers who also works as servers for the deliver-and-serve division of the company.  Wayne and Janet Williams both understand that catering businesses are very competitive and they need to ensure that the company has identified and prioritized their competitive priorities.  To assist with the company continuous growth, the company has divided its customers’ demands into two categories which are 1) deliver only, and 2) deliver and serve.  

The deliver-only side concentrated their side of the business with delivering boxed meals containing a sandwich, salad, dessert, and fruit.  They created a menu for this delivery-only service consisting of six sandwich selections, three salads or potato chips, and a brownie or fruit bar.  The one thing that will stay constant is that grapes and an orange slice will be included with every meal, and ice tea can be ordered with the boxed meal.  This deliver-only service stays fairly constant throughout the year however the mix of menu items does vary within the year.  If customers are requesting delivery for the same day then they will need to contact the CKC by 10 am to guarantee same day delivery.  

 The deliver-and-serve side of the business concentrated on delivering and serving to customers of large parties, dinners, and weddings.  Since this portion of the business requires a larger range of menu items, the company has developed a menu consisting of hors d’oeuvres, meal entrees, beverages, and even special request items if required.  This part of the business is very seasonal because customers’ demands more in the late spring, early summer for weddings, and late fall to early winter for company’s holiday parties.  When customers are requesting this service from CKC they normally book and choose the menu items several weeks or even months before the event.  

Wayne and Janet William, owners of Copper Kettle Catering, are impressed by the leans systems concept especially the ideas related to increasing flexibility, decreasing lead times, and reducing costs.  The only problem that the owners are faced with is that they wonder is the lean concepts and practices will be able to transfer to a service company.  

1.  Purpose

The purpose for the Copper Kettle Catering Case Study is to discuss and to better understand the lean systems concept and how management can apply this lean concept and practices to a service business.  Management needs to look at how lean systems concept relates to a service business by utilizing process management, inventory management, work flow and flexibility, and also scheduling and delivering so that CKC can maintain or even gain a competitive advantage over their competition.  By using lean concept systems in a business, it allows the business to be able to decrease lead times, improve flexibility, reduce delivery time, and improve overall value.