Mini case study #1:
Everyone loved Bob’s smoked brisket. His combination of wood for smoked flavor and his own techniques created an excellent product. Friends and family keep telling Bob he should open his own BBQ restaurant and make money selling his brisket.
Time passes and a local property (former 50’s gas station) is available for rent. With reinforcement from those friends who encouraged him earlier and three key family members who committed to being part of the business -Bob opens Bob’s Bad Barbecue (BBBQ). Bob and the family team worked on an expected cost list that included his rent, utility connection/monthly bill, insurance, permits, etc.
They also created their menu – a simple selection of 3 primary meats; beef, pork, and chicken. Five side dishes, fresh baked (frozen) dinner rolls, two flavors of homemade clobbers, and brownie squares.
Equipment was both purchased and rented. Bob had to buy another smoker to handle volume. The refrigeration, freezer and ice machine was rented. The used convection oven was purchased. They used a three compartment sink for cleaning.
Service is counter order with someone bringing out to the table any item that could not be immediately plated. Drinks are self-served bottles on a side counter. They have tables and chairs that can seat 25 total. Call in orders are also picked up at the counter. The building did not have the option to put in a drive by window. A basic cash register was used with orders written on an order pad.
The Grand opening and the first 5 months of operation went smoothly. Business was brisk and Bob was meeting his bills but not taking home much pay. Some days he ran out of brisket before closing. If a large takeout order was placed it directly impacted the amount of product for regular daily sales.
One day a friend said to him, “Bob, how many of those brisket sandwiches do you need to sell each day to break even? Bob didn’t have an answer.” He was using his gut instinct to determine how much meat to smoke each day. Food inventory was purchased from the local grocery store, a food distributor, and a local meat processor (beef). He set menu prices based on what other restaurants in the area charged.
Bob was beginning to realize he needed to get a better handle on his operation. Specifically, storage of inventory, purchasing schedule, menu costs, and a tracking system so forecasting would be more accurate.
Then mid-March 2020 arrived and restrictions due to COVID-19 shut down his operation.
How could Bobs Bad Barbeque survive?
Based on the information presented above, answer the following questions using resources from this module but also other references that support your answers. Answers should be detailed.
What top three mistakes did Bob make prior to COVID-19 that prevented him from more easily adapting to COVID-19 restrictions? 15
What controls are missing from Bobâs operation currently? 6
As BBBQ reopens following COVID-19 reopening rules, provide three key actions that Bob should take to reestablish his business and allow for growth so that he regains the ability to not just meet bills but also to pay himself (make a profit). This should be from an improved operations/control aspect. 15
Grading:
Your detailed response to questions. 36 points total.
References in APA format that support your key points. 2 points per question.
Grammar/spelling. 2.5 points per question.
Attach answers in a word doc under the assignment.
FYI articles:
https://www.wsoctv.com/news/local/popular-bbq-joint-runs-out-brisket-amid-meat-shortage/WHSXGHZUNRGSFBRBGG72EZ7HRILinks to an external site.
Popular BBQ joint runs out of brisket amid meat shortage.
https://www.ksat.com/news/local/2020/05/19/barbecue-restaurants-deal-with-smokin-brisket-costsLinks to an external site.
Barbecue restaurants deal with smoking brisket costs. As wholesale prices double, some pass along part of cost to diners
https://www.qsrmagazine.com/restaurant-operations/covid-cant-keep-barbecue-icon-pat-martin-Links to an external site.
COVID Can’t Keep Barbecue Icon Pat Martin Down
