Question

I need help writing Introduction/background and conclusion!

Business Inventory Control

Introduction/Background

Describe the background of inventory controls, history, historical uses, companies that have found success, etc..

Abstract

Subway Sandwich Shop Inventory

Background on the shop and possibly write out the desired outcome, problem, etc..

Subway Inventory

Sku Code	Items	Unit Cost	Annual Vol/Demand	Annual $	Annual %S's	Category
98473990	White Bread (Case)	$125	1300	$162,500	54.81%	A
3896792	Wheat Bread (Case)	$100	600	$60,000	20.24%	A	82.03%
90290809	Italian Bread (Case)	$90	230	$20,700	6.98%	A
1001001	Lettuce (Bag 10 LB)	$17	1198	$20,366	6.87%	B
97839290	Jalapeno Cheese (Case)	$105	98	$10,290	3.47%	B
1998383	Oil (5 Gallon)	$13	500	$6,500	2.19%	B	13.73%
2884979	Cucumbers (Bag 10 LB)	$18	198	$3,564	1.20%	B
3788903	Mayo (3 Gallon)	$15	235	$3,525	1.19%	C
1987849	Pickles (Bag 10 LB)	$17	175	$2,975	1.00%	C
2898470	Pepper (Gallon)	$12	215	$2,580	0.87%	C	4.23%
3891879	Salt (Gallon)	$10	220	$2,200	0.74%	C
1988802	Tomatoes (Bag 10 LB)	$17	75	$1,275	0.43%	C
				$296,475

Inventory Control Method

Description of the ABC Analysis Model, how it is used, etc..

Worksheet Analysis Formulation

Description of what we did to the dataset and how we developed the ABC Analysis. This is describing the steps we took in analyzing the data set.

Flowchart

Analysis Applied to Subway Inventory

What does our analysis tell us? What is the recommendation we should implement, etc..

Answer 1

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Introduction/Background - The story of the Subway brand started more than 50 years ago when Dr. Peter Buck, a nuclear physicist, changed the life of a college student with a few simple words, “Let’s open a submarine sandwich shop.” It was Peter Buck that gave college freshman Fred DeLuca the idea to open a submarine sandwich shop to help pay his tuition. Peter provided an initial investment of $1000, and a business relationship was forged that would change the landscape of the fast food industry and the lives of thousands. The partners opened their first restaurant in Bridgeport, Connecticut, where they served fresh, affordable, made to order sandwiches. The popularity of the sandwiches and the brand continued to grow over the decades but one thing remained the same and that was their core values and principles: Always provide exceptional service to your valued guests; Provide the highest quality menu items at a price everyone can afford and enjoy; and Keep operating costs low and ensure you have great systems in place and never stop improving. These early principles continue to serve as the foundation for Subway restaurants around the world. In addition to price being a major part of Subway’s business, keeping track of inventory is also very imperative. While the sandwich is made just in time, the materials to make all of the sandwiches have been prepared beforehand. Due to the need for freshness and longer cycle times, the bread is baked, cheese is sliced, and vegetables are cut prior to the store opening. The raw materials are stored at the point of use in bins throughout the assembly line. They are placed in the order in which the sandwich is prepared—creating a standard, while also mistake proofing the preparation sequence. The amount of the vegetables prepared and the location in the line is based on the popularity of the produce. For example, lettuce and tomatoes will be found closest to the team member in multiple large size bins, while the hot peppers and olives will be in smaller bins further away. Subway uses a First-in, First-Out inventory system for various reasons. As the team member is preparing the sandwich, they may use the last item in the bin. If that happens, the employee would turn around to the cooler behind them to replace the bin. They would then slide the bins behind closer to the front and place the newest bins behind the others. This technique means the customer would be getting the freshest produce while not spoiling the inventory. Managers have to do an inventory count at our store every Tuesday night. This is done to see what is needed or what was used more.

Conclusion - Today, the SUBWAY brand is the world's largest submarine sandwich chain with more than forty five locations around the world. We’ve become the leading choice for people seeking quick, nutritious meal options that the whole family can enjoy. From the beginning, Fred has had a clear vision for the future of the SUBWAY brand. As we continue to grow, we are guided by his passion for delighting customers by serving fresh, delicious, sandwiches made-to-order right in front of you.