KFC’s Limited-Time Menu

KFC’s Limited-Time Menu

September 29, 2019

KFC has been utilizing its limited-time menu by launching 3 chicken sandwiches over the summer and early fall 2019.

In July, the company released its Cheetos Chicken sandwich.  In late August, KFC introduced the plant-based Beyond Chicken sandwich (okay, so technically it isn’t chicken), which sold out in a matter of hours (see our OM In The News post about it.).  And in September, KFC introduced its KFC & Doughnuts sandwich—replacing the bun with doughnuts.

In all three cases, the items were/are available only for a limited time.


Video Spotlight: KFC debuts new chicken and donut sandwich


This post is based on the Washington Post article, KFC’s New Fried Chicken and Doughnut Sandwich Is Terrifying and Delicious, by Emily Heil, September 24, 2019; the Washington post article, KFC’s Cheetos Chicken Sandwich Looks Toxic and Tastes Like A Missed Opportunity, by Maura Judkis, July 17, 2019; and the YouTube video, KFC debuts new chicken and donut sandwich, by WCNC, September 18, 2019. Image source: Pixtal/AGE Fotostock

Discussion Questions:

1. What Operations Management problems does a limited-time menu present?

Guidance: Limited-time menu items presents several problems from an operations management perspective.  One Continue reading

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Is Dining Out on Its Way Out?

Is Dining Out on Its Way Out?

The restaurant industry is no longer benefiting from a growing economy.

Numerous factors have contributed to lower sales and meager profit margins, forcing the industry to identify its mistakes, reevaluate trends, and hopefully, clear the path for a future renaissance.


Video Spotlight:  Achieving Sustainability in Fine-Dining through Customer Loyalty and Chef Retention


This post is based on the Washington Post article, We’ve Just Lived through the Greatest Period of Restaurant Growth in U.S. History. Here’s Why It’s Ending, by L. Reiley, July 8, 2019, and the YouTube video, Mikael Jonsson. Discussing: Specialisation – The Future of Fine Diningby Foodontheedge, December 18, 2015. Image source: DreamPictures/Blend Images LLC.

Discussion Questions: 

1. What forecasting technique could you use to predict demand in the restaurant industry for the next three years? What predictor variables would you include in your model?

Guidance: Forecasts for the next three years would involve a trend (not necessarily linear) and a regression model. According to the article, likely predictors may include economic indices, number of competitors, costs, socio-economic factors, mall traffic, lending rates, demographic variables, etc.

2. Based on the article, at what stage of the service life cycle is Continue reading

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Salad Vending Machine

Salad Vending Machine

July 21, 2019

On the go, looking for something to eat?  In most cases, your choices are not healthy.

Fresh Bowl may solve this problem.  At the Fulton Street subway station in Manhattan, you can get a salad from a vending machine.  These salads range in cost from $6 to $12, and are provided in a glass jar.  When you return the glass jar, you receive a $2 discount.

Fresh Bowl restocks the vending machine daily, and the salads are made daily.  They hope to expand the number of vending machines in the future.


Video Spotlight: Fresh Bowl Healthy Vending Machines


This post is based on the Fast Company article, Need A Quick Salad? These New Vending Machines Have You Covered, by Adele Peters, June 24, 2019, and the YouTube video, Fresh Bowl Healthy Vending Machines, by Zach Lawless, August 1, 2018. Image source: © Ariel Skelley/Getty Images.

Discussion Questions: 

1. What are the operational issues associated with a salad vending machine compared to other vending machines?

Guidance: The biggest issue deals with the shelf life of the product.  Obviously, salads have a very short shelf life.  Consider that a can Continue reading

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