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The purpose of this task is to describe and to analyse the process of sandwich

making within Pret a Manger. In order to do so, a brief description of the process will
be presented using the input – transformation – output framework proposed by Slack,
Chambers & Johnston (2010), a more detailed view will be exposed using a diagram
based on Burlton (2001) IGOE model, an explanation of the process position using
Slack et al., (2001) 4vs Model followed by a description of the type of the process and
its layout.
Pret a Manger was established in 1986 (Pret A Manger, 2015a) and it is
mainly focused on hand-making sandwiches using natural ingredients (Pret A
Manger, 2015b). In an attempt to maintain their mission to freshly prepare good,
natural food (Pret A Manger, 2015c) they follow a very strict process in preparing the
sandwiches to be sold in their restaurants. In the following paragraphs a brief
description of this process will be presented using the input – transformation – output
framework proposed by Slack et al., (2010).
The input – transformation – output process (Slack et al., 2010)
According to Slack et al., (2010) the processes are mechanisms that transform
the input resources into output products or services. The input resources are split into
transformed resources and transforming resources, and in some organisations’ cases
the output can be a mix of products and services. (Slack et al., 2010).
Regarding the process of sandwich making, as followed by Pret A Manger, the
inputs are as follow:
1. Transformed resources. The dominant transformed resource is “materials” –
the ingredients used to prepare the sandwiches. In the process of sandwich
making the ingredients are various. From British bloomer or wholegrain bread
to beetroot, bacon, British welfare chickens and Farm Assured British Beef or
any other ingredients used to prepare a sandwich – a more complex list can be
seen on their own website (Pret A Manger, 20015d). In accordance with their
philosophy they receive the ingredients (materials) a night before or in the
morning and transform everything in house. They also use information from
their unique recipes, applying this for each type of sandwich.
2. Transforming resources. These resources work with transformed resources in
order to deliver outputs and they are: facilities and staff. (Slack et al., 2010).

The facilities are manoeuvred by the staff. the inputs mentioned before become outputs. After going through the process of transformation. slices and slices. Annotated diagram of the Burlton’s (2001) IGOE model   2   .. One of the most essential pieces of equipment is the “3S’s” – the scoops. these form the key ‘tools’ used to prepare their sandwiches. more specifically the chefs. the facilities are located in their kitchens. In order to develop an accurate understanding of this process. Diagram 1. Diagram 1. 2015e). Annotated diagram of Burton’s (2001) IGOE model The process of sandwich making at Pret A Manger sounds pretty straight forward as described based on the input – transformation – output framework proposed by Slack et al. sandwiches to be sold in house or hand-delivered. presents a more detailed description of the sandwich making process using The IGOE model proposed by Burlton (2001). Pret A Manger. (Pret A Manger. In this case the outputs are products. 2015f). (2010).Within Pret A Manger.

It is a high volume operations process with a rather narrow range of products. They use the same format of kitchen (Pret Kitchens) in all their shops around the world and have special procedures associated with the sandwich making process and its steps.. 2010). variation and visibility of their outputs which. Based on the four factors. in fact. However. the fact that within the Pret Kitchen and the transforming resources – the raw groceries – are organised based on similarity and their role or order in the process. Because Pret A Manger are well-known for the home-made sandwiches and the fresh ingredients used to prepare them. the visibility of the sandwich making process is low their Pret kitchens are not open to the public. the procedures of following the recipes are standardised and therefore the flexibility/variety is low. Each process is determined by the volume.Position of the process according with Slack et al. (2001) 4Vs model As mentioned in the first section. The process type and process layout As mentioned before. influence the cost associated with the creation of products or services (Slack et al. the sandwich making process itself is characterised by low costs. the (variation in) demand is high during lunch hours.. In order to meet the demands their chefs perform the sandwich making process throughout the day. the layout of the sandwich making process at Pret A Manger is a functional layout. This is mainly because it is performed in such a way that meets the needs of the transforming resources (Slack et al.   3   . the volume dimension is characterised by high systematisation. considering all the details and analysis presented in the previous paragraphs.. Because it is a process characterised by a high volume and relatively narrow variety. (Slack et al. 2010). Although there are a large variety of recipes for the sandwiches available on a Pret A Manger menu. variety.. the process is a mechanism that transforms inputs into outputs. In the end. starting from very early in the morning. it can be considered a mass process.. 2010) In Pret A Manger case. 2010) in order to deliver the product. their work is not directly seen by their customers and therefore. the sandwich making process is a high-volume low-variety process and this position on the volume-variety continuum determines its type (Slack et al.

com/menu/sandwiches> [Accessed 27 Feb. 2015].htm> [Accessed 27 Feb. Harlow. Pret A Manger - Our Kitchens. [online] <http://www.pret. Pret A Manger . Pret A Manger.pret. Slack. 6th ed. [online] <http://www. 2015].htm> [Accessed 27 Feb.com/about/> [Accessed 27 Feb.com/about/good_natural. Pret A Manger.com/deliveries/> [Accessed 27 Feb. (2015c). Pret A Manger.Good Natural Food. (2001). Indianapolis: Sams. 2015]. Profiting from process. England: Financial Times Prentice Hall. Business process management. Pret A Manger . (2015b).   4   . Pret A Manger. (2015e). R. and Johnston. Pret A Manger. Chambers. [online] <http://www.References: Burlton. (2015f). [online] <http://www. Pret A Manger . Pret A Manger - Sandwiches.com/our_food/our_kitchens.pret. Operations management. S. (2015a). [online] <http://www. N. R. 2015]. Pret A Manger . 2015].About Pret A Manger.Our Ingredients. Pret A Manger.pret. [online] <http://www. (2015d).pret.pret.com/our_food/ingredients/> [Accessed 27 Feb. 2015]. (2010).Sandwich Deliveries for Business Meetings and Lunches..