Azalea Seafood Gumbo Shoppe
...ill maintain their satisfaction with the facility and allow them to maximize their efficiency. Next, Azalea should implement a Total Quality Management (TQM) operation to focus more on the product and less on profit. Targeting smaller restaurants and focusing mainly on the Southeast region will further help to increase sales. Implementation Plan- TQM Adopting a Total Quality Management strategy will allow Azalea to focus their attention on the value chain and the product. TQM will also permit Azalea to continuously improve the quality of the product. The first measure the company could take is to set quality standards in each production phase. Azalea currently purchases their supply of crab meat and crawfish from Gulf Coast Fisheries, which is more expensive than the California Coast. So, Azalea should change its crab meat and craw fish suppliers to one in California, which will save them money. In order to acquire the best raw materials from the best suppliers, Azalea must create and maintain positive relationships with them. This will also help Azalea negotiate prices and quality of their key ingredients. Azalea also needs to continue to purchase processed vegetables and seafood to reduce waste and allow for shorter clean up periods and reduced labor. Another step that Azalea must take to improve the quality of the product is to change their packaging method. Presently, Azalea uses boil-in bags only for half-gallon and gallon packages and the fill-in process for quarts and pint containers. The fill-in process creates extra labor and mess due to the overflowing of gumbo in the smaller containers. Therefore, Azalea should eliminate the fill-in process and implement the boil-in bags for all packages. Azalea has one kitchen manager that watches over three full time and two part time employees. By implementing the above changes in Azalea�s production, the company should eliminate one of the part time employees. The use of boil-in bags for all containers reduces packaging time, increases efficiency, and minimizes spills and clean up. This cuts down labor time and a need for a part time worker�s contribution. With the loss of this part time employee, Mike Rathle and John Addison�s mechanistic hierarchy will not be affected too much; however, they must change the tasks of each individual. Keeping the mechanistic hierarchy, Rathle and Addison are still the owners and hold the power. Both of these men are in charge of the sales force and oversees the entire business. They spend their time in their building doing paper work and paying bills because they have one kitchen manager under them. This kitchen manager makes sure that pr...