Cookie Crave

OPERATION STRATEGY
Cookie crave can offer the great cookies products like
the chocolate chip cookies its chewy, gooey in the
center also the red velvet cookies its deliciously soft
and chewy, gorgeously red and the matcha cookies and
it will immediately change your life. These brilliantly
green matcha white chocolate cookies are perfectly
crisp on the outside and soft and gooey on the inside
and are packed with delicious browned butter and
matcha flavors. We'll allow customers to judge our
cookies, we provide feedback boxes, and conduct online
surveys for their opinions and suggestions. The facility
of our shop all the furniture is made by wood and the
theme of the shop minimalist and instagramable.
 PRODUCT DESIGN
The cookie shouldn't often be too flat; it should have a
rounded middle, snap when it's crisp, or bend and
break when it's chewy. If it contains nuts, there ought
to be enough of them for each bite to contain a piece.
The cookies should be large enough to allow for a full
taste, but not excessively so.
 The chocolate chip
cookie is thicker
rather than thin, not
too small, chewy,
gooey in the center,
not too sweet and
has chocolate
chunks. Chewiness is
largely a result of the
moisture content of
the batter.
Red Velvet Cookies –
These are deliciously
soft and chewy,
gorgeously red along
with a pretty white
chocolate chip
contrast, and they're
perfectly sweet with
hints of vanilla and
cocoa flavor.
 Green matcha cookies
take one bite into
these brown butter
matcha cookies and it
will immediately
change your life. These
brilliantly green
matcha white
chocolate cookies are
perfectly crisp on the
outside and soft and
gooey on the inside and
are packed with
delicious browned
butter and matcha
flavors.
 PROCESS SELECTION
Product diversification that works results in brand
loyalty and higher revenue.
A product differentiation strategy entails finding
and showcasing a product or business's distinctive
attributes as well as the key distinctions between
it and its rivals. Creating a compelling value
proposition and product differentiation work hand
in hand in order to make a product or service
appealing to a target market or audience.
 SUPPLY CHAIN
MANAGEMENT
Our business is planning to get the Lorry's baking
tools equipment company to supply us our needed
materials and tools every month and week. We
will also have a partnership with the carol's pastry
ingredients supply for our cookie ingredients. This
is to make sure that our ingredients and other
baking supplies will have a good and premium
quality and for us to ensure the safety of our
customer.
QUALITY MANAGEMENT
To ensure the quality of the product,
measure quality and identity quality
problem we will let our customer to be the
judge and the food taster of our cookies.
We will provide a feedback box beside our
reception area, and we will also make an
online surveys where guests can write their
suggestions and opinions about our product .
 FORECASTING
The expected demand of our
product would be higher than
50% because we have observe
that guest/costumer are already
enjoying the taste of t
chocolate, matcha and red
velvet.
 LOCATION ANALYSIS
Cokiee Crave is located in Iloilo, Jaro
Supermarket, on the first floor at the left side of
the door entrance. We have decided to open up
the business at the above mentioned location as
it is packed with potential customers, as well as
it being easily accessible for them. Customers are
attracted by the smell and the unique style of
our establishment.
 CAPACITY PLANNING
The facility will have a space
enough for all the tools and
equipments, as well as the
ingredients needed in the
production of the cookies. We will
also allot a capital for the
production of the cookies in order to
meet the demands of the customers.
FACILITY LAY OUT
 JOB DESIGN AND WORK MEASUREMENT
Server/waitstaff
Waitstaff play an instrumental role in the customer experience and are responsible for looking
after guests and taking orders during their time in the restaurant.
Responsibilities
Welcome and seat guests (if the restaurant doesn’t have a host), Take food and drinks orders,
Have a good knowledge of the menu and can make recommendations, Place orders into your
point of sale (POS) or relay orders to the kitchen, Checking guests are happy, Manage complaints
and communicate with the kitchen or management, Take payment
Characteristics
Friendly, Polite, Work well under pressure, Juggle multiple tasks, Cashier
Cashier roles will most often be found in QSR restaurants and are responsible for taking orders
and payments at the counter. If your restaurant doesn’t require a dedicated cashier, the
waitstaff will be responsible for taking payments.
Responsibilities
Greeting customers when they come to the counter to order, Taking orders and inputting them
into the POS, Having a good understanding of the menu and being able to answer questions,
Processing payments
Characteristics
Friendly, Works well under pressure,Takes initiative
 Pastry chef
The pastry chef is in charge of the kitchen and manages everything from the menu to daily specials, inventory and the kitchen
staff. Your head chef should have considerable experience managing kitchens and have some kind of culinary qualification.

Responsibilities
Menu and specials planning, Developing recipes, Managing the BOH team, Overseeing kitchen operations, Hiring kitchen staff

Characteristics
Management experience, Works well under pressure, Highly qualified/prior experience

Dishwasher
Dishwashers are responsible for cleaning all of the dirty crockery, glasses and cutlery that comes into the kitchen so it’s ready
to be used again. Dishwashers often don’t need prior hospitality or kitchen experience, and many progress to other roles within
the kitchen.

Responsibilities
Wash dirty dishes, glasses and cutlery, Manning the dishwasher and dish cleaning station, Ensuring the area remains clean and
tidy, Ensure dishes, cutlery and glassware are stored correctly, Help with wider kitchen cleaning

Characteristics
Physically fit, Attention to detail, Team player

Manager
A manager is responsible for overseeing the entire restaurant operation, ensuring smooth communication between FOH and
BOH and keeping the owner informed on performance. A restaurant manager should have extensive hospitality experience,
have worked either FOH or BOH in the past and should understand what it takes to run a successful restaurant – from managing
finances to marketing.

Responsibilities
Hiring and training staff, Employee scheduling, Managing accounts/bookkeeping, Ordering inventory and inventory
management, Oversee marketing activities, Managing team members, Run reports to analyse performance , Creating initiatives
to grow the business

Characteristics
Management experience, Organized, Innovative
INVENTORY MANAGEMENT
The inventory or raw materials
will be monitored by checking it
everyday , and the orders will
be placed when the customer
orders it and the remaining raw
materials will be kept in the
fridge.
 SCHEDULING
Our business will open at exactly 9am and
it will end at exactly 6pm every Monday
to Saturday and Sunday will be the rest of
all. Their will be 11 workers who will
work every Monday to Saturday.

The schedule of the workers 6 people per group

Group A with manager- M,W,F 9:00am -6:00 pm

Group B with manager- T, Th, and Saturday 9:00 am –
6:00 pm