Ross L. Fink, Ph.D. – OM in the News

Huy Fong’s Sriracha Shortage

In the United States, if you think of sriracha sauce, you immediately think of Huy Fong’s Sriracha Sauce with the rooster on the bottle.

Unfortunately, customers in the U.S. have seen a shortage of Huy Fong’s popular sauce for the last three years. And it may continue.

Part of the problem comes from droughts impacting the production of the red jalapeño peppers that go into the sauce. However, there is more to the story.

For over 28 years, Underwood Farms provided the peppers […]

By Ross L. Fink, Ph.D.|2023-11-08T06:09:21+00:00November 8, 2023|Tags: food supply chain, shortages, supplier relationship|

Mars Introduces the M&M’s Halloween Rescue Squad

Too many trick-or-treaters knocking on the door? Or, maybe you ate more of the Halloween candy than you intended?

Mars went on a mission to save your Halloween!

In spite of spending a projected $3.6 Billion on Halloween candy, many people fear running out of treats on Halloween.

This is where the M&M’s Halloween Rescue Squad came into play.

After 3:00 pm on Halloween, the Rescue Squad offered to deliver Mars candy to homes, free, through a partnership with Gopuff, a delivery service. Only […]

By Ross L. Fink, Ph.D.|2023-11-03T06:16:54+00:00November 3, 2023|Tags: forecasting, inventory management, project management, single-period inventory model, supplier relationship|

House of Prime Rib: Quality, Not Variety

Most restaurants offer a variety of entrees. But the House of Prime Rib gives you only one choice—prime rib.

It has been open since 1949, serving only the one entrée. The House of Prime Rib meticulously selects only the best beef ribs, and prepares them to perfection using a 28-day dry age. The ribs are cooked in salt to ensure that all of the juices and favors are sealed in.

This dedication to producing the finest prime rib has led to success […]

By Ross L. Fink, Ph.D.|2023-10-18T03:54:33+00:00October 18, 2023|Tags: process design, process layout, product design, quality, standardization|

Tabasco: Maintaining Traditional Processes

McIlhenny’s Tabasco sauce still uses many of the production processes developed over 150 years ago.

The process starts with hand-picking peppers. Next, the peppers are sent for grinding and mixed with salt within one hour of being picked, then placed in oak whiskey barrels, covered with salt, and left to age for three years.

From the barrel, the mash is mixed with vinegar and then churned for three to four weeks. This is followed by a two-stage milling process that removes the […]

By Ross L. Fink, Ph.D.|2023-10-11T10:16:48+00:00October 11, 2023|Tags: assembly line, inspection, inventory management, perishable inventory management, process, quality, quality control|

About Ross L. Fink, Ph.D.

Huy Fong’s Sriracha Shortage

Mars Introduces the M&M’s Halloween Rescue Squad

House of Prime Rib: Quality, Not Variety

Tabasco: Maintaining Traditional Processes