Café Betterfield: Optimising the food menu
Publication Type
Case
Publication Date
12-2018
Abstract
John Chow, the owner of Café Betterfield (CBF), is a food gourmet and a passionate entrepreneur. CBF offers a wide spread of food options, and this was a big draw for many of its regular customers. With these strengths, Chow was puzzled by the lacklustre and irregular profitability of the cafe. Mandy Lim, the newly-hired manager of CBF, was tasked to investigate and find solutions to the current problems.
The case reinforces the students’ skills in data processing, problem analysis, and numerical computation. Concepts and techniques covered include spreadsheet modelling, optimisation, and post-optimality analysis. Students will understand the impact of service design on the efficiency of operations, understand the trade-off between operational efficiency and divergence of services and be able to implement the Kasavana & Smith Matrix to optimise the food menu.
Keyword(s)
Operations & processes, Service management, Service system design, Pricing policies
Discipline
Business Administration, Management, and Operations | Operations and Supply Chain Management
Research Areas
Operations Management
Data Source
Field Research
Industry
Restaurants
Geographic Coverage
Singapore
Temporal Coverage
2018
Education Level
Executive Education; Postgraduate; Undergraduate
Publisher
Singapore Management University
Case ID
SMU-18-0023
Additional URL
https://cmp.smu.edu.sg/case/3766
Comments
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