Hansen's Restaurant

Individual Case Report

Hansen’s Restaurant

By

Jamie Brymer

Robert Greene                                                        October 17th, 2016

        Table of Contents

Executive Summary                                                                        3-4

Issue Identification                                                                                5-6

Environmental and Root Cause Analysis                                                7-8

Alternatives or Options                                                                        9-11

Recommendations                                                                                12

Implementation                                                                                13-14

Monitor and Control                                                                        15

Exhibits                                                                                        16

Executive Summary

        Kathryn McGarry, chef and co-owner of Hansen’s Hideaway has planned on expanding their offering of meals to include dinner, as they already service the breakfast and lunch crowd.  The question for Kathryn is whether it would make more financial sense to buy ready-to-cook, pre-portioned cuts of beef, or prepare their own in-house.  All options would come with advantages and disadvantages in terms of process, costs, freshness, etc.  Kathryn is looking for the most economical way of doing business while keeping a high quality product with quick turnarounds.  

        She has many different options of sourcing meat; she can do many different types of fabrication in house either on a whole side of beef level, right down to specific cuts, again with advantages and disadvantages for all options.  She also can buy direction from the provider in specific portion cuts.  Again with advantages and disadvantages, mainly the costs that would be associated with all the work being done before it’s shipped to her restaurant.  

        There are so many variables in each option that it will be very difficult for Kathryn to feel confident in her decision.  She said that she doesn’t want to tie up capital in the project, but understanding that providing a low quality product to her customers is not an option.  There are also quality checks, sanitation requirements, etc with meat that if are not done properly, could result in patrons getting sick.