It is a study based on the process of supply chain management in KFC, Includes inventory control, production and operation management, logistics, waste management , quality management, process automation, restaurant ambience, layout design, management structure, demand forecasting, storage and maintainance

1. Supply Chain Management

2. STARTERS…
• Hierarchy
• Layout Design
• Demand Forecasting

3. Hierarchy
Regional General Manager
Assistant Regional Manager
Shift Manager
Product Champion
2 Stars
1 Star
New Member
Trainee
House Keeping

4. Layout Design
KITCHEN
•Process Layout
•U – shaped
•Saves Time
•Reduced Motion Waste
•Reduced accident risk
RESTRAUNT
•Standardized design
•Good Ambiance
•Variety in Seating
Arrangement
•Effective use of each CC

5. Demand Forecasting
• Projection Chart
– Projection for each day of the week
– E.g. - Average of previous 6 Mondays considered for a Monday
– Overall foresting is done for per lakh consumption
– It is calculated monthly based on the previous month
– Exceptions are handled too

6. MEAL
• Suppliers
• Vendors
• Logistics
• Storage
• Wastage
• Inventory Management

7. Suppliers
• Highly perishable items (Daily Supply)
– Buns
– Vegetables
– Milk
• Chicken
• Pepsi (Every alternate day)
• Fries (Once a week)
• Paper packaging

8. Vendors
• Open Vendor System
• Supplier’s Capacity check
• Tender based Price Quotation
• Quality check by KFC

9. Logistics
• Transportation vehicle at a specific temperature
• Specifications’ Check on arrival
• Item Pruning – Accept/Reject
• Rejected item mentioned in Invoice
• The team sends a mail within 24 hours
• The items are replaced within 48 hours

10. Storage
• Stored at specific temperatures
• Special maintenance committee takes care
• FIFO usage pattern
• Items are kept in numbered rows
– E.g. - A1, A2 etc.
– And are taken off from the shelves in ascending order

11. Wastage
• 1.5% to 2% of the total sales
• Types
– Transportation & Handling
– Storing
– Preparation
– Yield
– Serving
– Cooked Food Shelf Life

12. Inventory Management
• Farm to Fork
– Receiving
– Storing
– Preparation
– Production
– Serving
• Buffer for 9 days
• ERP – MICROS 6.7 Version
• Back order managed with the neighbor KFC’s help

13. DESSERT
• Quality Control
• Maintenance

14. Quality Control & Maintenance
• Own maintenance committee
• 30 + 15 days employee training program
• Quality control check
• UHC 8 compartment replenishment

15. So good…