PROJECT CHARTER

Project Name:

FEVER BEVERAGES
Buiness Case: Objective Statement

The current procedure for serving hot To optimize the lead time for serving
coffee at the establishment has hot coffee at FeVer Beverages,
encountered difficulties in achieving ensuring that it consistently meets
the goal of delivering within 15 the target of 15 minutes from order
minutes from the time of ordering. taking to order serving, thereby
Extended waiting periods have led to enhancing customer satisfaction,
customer discontent and decreased retention, and business growth.
earning opportunities. According to
our data, Fever Beverages has
averaged a lead time of 16.27
minutes, falling short of the 15-
minute target by 1.27 minutes.

Project Scope
Probem Statement:

The project scope entails analyzing the current lead

The current lead time for serving hot
coffee exceeds the target of 15
minutes. Despite having sufficient
staff, equipment, and raw materials,
the lead time remains unimproved.
This poses a risk to customer
retention and business growth.
time for serving hot coffee, identifying root causes
behind its exceeding the 15-minute target despite
sufficient resources, and implementing streamlined
processes to meet or surpass the target. It includes
optimizing resource utilization, establishing
performance metrics, providing staff training, and
focusing solely on addressing the coffee service lead
time issue within existing operational constraints
and business objectives.

Primary Metric
Preliminary Plan/ Timeline

Define: WW1 - WW2

Measure: WW3 - WW4
Analyze: WW5 - WW6
Improve: WW7 - WW8
Control: WW9 - WW12

Consequential Metric: Project Benefits:

Lead Time Reduced Lead

Time - 15 mins
Project Team:

Members:
Approvers
Clarisse L. Del Rosario
Kent Amiel L. Jaen
Cybel Kate O. Manalo
Michael Andrei R. Gutierrez
Mildred V. Magcawas
Preferred
Jay LordChannels:
P. Dimaculangan
 SIPOC
ANALYSIS

S I P O C
S U P P L I E R I N P U T S P R O C E S S O U T P U T S CUSTOMER

Water Boil the water. Cup/mug of Walk-in customers

Coffee bean
Raw coffee beans Add coffee and coffee Regular customers
suppliers Creamer creamer to the Used coffee
Milk and Dairy Mug mug. grounds
suppliers Packaging Add the boiling
materials (cups, water to the mug.
lids) Serve it.
 Design
PROCESS
01. Teamwork 04. Marketing
-Develop a marketing
-Encourage team
members to work
02. Session 03. Goals strategy to
communicate
together and interact -Establish improvements in lead
openly in order to Conduct an measurable time to customers.
address the problem assessment of the objectives such as - Highlight the
together. current coffee average lead time commitment to prompt
-Create a group with serving process, reduction and service and enhancing
different responsibilities identifying improved customer the overall customer
that includes managers, bottlenecks and satisfaction scores. experience through
baristas, and customer inefficiencies that -Define a clear goal: various channels.
service representatives. contribute to the Reduce lead time for
extended lead time. serving hot coffee to
meet the target of 15
minutes.
 Potential Causal Steps
1. Inefficient Workflow Design:
The layout of the coffee preparation area may not be optimized for smooth workflow, leading to congestion and delays.
Baristas may need to navigate through obstacles or long distances to access equipment or ingredients, slowing down the process.
2. Underutilization of Resources:
Despite having sufficient staff, they may not be deployed effectively, leading to idle time or uneven workload distribution.
Equipment may not be properly maintained or utilized, resulting in breakdowns or delays in preparation.
3. Lack of Standardized Processes:
The absence of standardized procedures for coffee preparation can lead to inconsistency and inefficiency.
Baristas may have different approaches to tasks, resulting in varying lead times for serving hot coffee.
4. Insufficient Training and Skills:
Staff members may lack adequate training in efficient coffee preparation techniques or customer service skills.
Inexperienced or untrained employees may take longer to fulfill orders or handle customer inquiries.
5. Poor Inventory Management:
Inaccurate forecasting of demand for coffee ingredients can lead to shortages or overstocking.
Delays in replenishing supplies or stockouts of essential items can disrupt the coffee preparation process.
6. Communication Breakdowns:
Ineffective communication among team members can lead to misunderstandings or delays in fulfilling orders.
Lack of clear communication channels for customer orders or special requests can result in errors or longer lead times.
7. Customer Service Challenges:
Handling complex or customized orders may require additional time and attention, leading to delays for other customers.
Inadequate staffing levels during peak hours can result in longer wait times for order fulfillment.
 1. Defects:
IDENTIFYING WASTES
Errors in coffee preparation such as incorrect temperature, wrong ingredients, or spills can lead to rejected orders or rework, causing delays and dissatisfaction
among customers.
2. Overproduction:
Preparing excessive amounts of coffee or maintaining large batches of brewed coffee without immediate demand can lead to waste if it's not consumed promptly,
resulting in stale or wasted product.
3. Waiting:
Delays in serving hot coffee due to idle time between customer orders, inefficient workflow, or lack of coordination among staff members contribute to waiting
waste.
4. Non-Utilized Talent:
Underutilization of staff members' skills and expertise can lead to inefficiencies in coffee preparation, missed opportunities for improvement, and reduced employee
morale.
5. Transportation:
Unnecessary movement of equipment, ingredients, or finished coffee between different stations or areas within the coffee shop increases lead time and adds no
value to the customer.
6. Inventory:
Excess inventory of coffee beans, milk, syrups, or other ingredients can tie up capital and storage space, leading to waste if not used before expiration or spoilage.
7. Motion:
Excessive or unnecessary movements by baristas, such as reaching for ingredients, searching for utensils, or adjusting equipment, waste time and energy that could
be better utilized.
8. Extra Processing:
Redundant or unnecessary steps in the coffee preparation process, such as overly complex recipes or excessive garnishes, add time and effort without adding value
for the customer.