A Supply Chain Study

PRESENTED BY: KANIKA SHARMA DIPALI BAMZAI AVINASH SINGH DEBARATI JOARDAR

DATA COLLECTION METHODOLOGY

All the data incorporated in the study is PRIMARY DATA. Collection point for data was Mr. Alok Bhat- MD & CEO of FISHTRO Data collection method QUESTIONNAIRE AND TELEPHONIC INTERVIEW 1. 2. 3. Additional Data collected from: www.fishtro.com http://www.grotal.com/www.fishtro.com_info$$_b!s!$@_Se.aspx http://www.webstatsdomain.com/domains/fishtro.com/

About Fishtro
Fishtro, an entrepreneurial venture into an uncharted territory- became operational in 2009

USP- INNOVATION: In-house technologies FTC (frozen-to-cook ) without any loss in quality and taste of the products.

A pioneer in its category, Fishtro is a quick service restaurant chain which focused on serving seafood and fish products

Enhance customer experience QRCFS technology (Quick Real time Customer Feedback System) which leverages tablets, twitter and Facebook platforms

About Fishtro
Fishtro has grown from a 3-member team to a 80member team in less than 2 years. Sales have increased 400 % and Fishtro has grown from a single restaurant to four in numbers. Located in 4 places in Pune Maharashtra: 1.Koregaon Park- corporate office 2.Kalyani Nagar 3.Aundh 4.Dhole Patil Road

THE STORY OF FISHTRO.

Fish Odour

Fish Bones

Inherent challenges associated with fish and seafood industries

Expensive

Hygiene Concerns

THEREFORE THE SOLUTION TO THESE PROBLEMS WAS ....

SUPPLY CHAIN ANALYSIS

Inventory Management
Fishtro QSR ( Quick service restaurant chain ) Inventory management critical. Automated Software Partnered with Microsoft Retail Dynamics Software to develop inventory management system.

Process Followed
Receiving Orders a) Examine the items. b) Quality & Quantity accurate.
Organize Inventory & Labeling a) Separate boxes-cross contamination. b) Labelling-food item, Expiry date. c) Avoids spoilage.

Process Followed
a) b) c) a) b) c) FIFO Inventory Turnover Frequently used items Slow moving items 8-10 times in a month Regular Quality Check Flow of inventory Predict the quantities of food shortage incidents or abundance of some items

REPLENISHMENT

DRY INVENTORY - MONTHLY

WET INVENTORY - WEEKLY

SHELVING
Storage method
a) Standard Food Boxes b) Food Packaging Wraps c) Cold Storage d) Humidity Level

DISPLAY
PERISHABLE PRODUCTS - NOT DISPLAYED NONPERISHABLE - WEEKLY

STAFFING POLICY
Written handbook of policy Peak hours-Kitchen & Servers Idle hours:2-3 hours

Average Customer Waiting Time: 3 to 5 minutes.

PRICING STRATeGY
Consumer centric. Analysis of competitors pricing Consumer pricing expectations. Pricing is re-evaluated every 3 months. Low Entry products like Snackers.

TRANSPORT AND LOGISTICS

Outsourced to professionals. Own transport system for delivery.