1TEXAS HEALTH PRESBYTERIAN DALLAS05/03/2023 1TEXAS HEALTH PRESBYTERIAN DALLAS

O.C.E

(Specialty Bar)(Food & Nutrition Services)(Hannah Soubayi & Daneydy Hernandez)

Project Charter

Project Name: Specialty Bar Sponsor: Bielca SozaChampion: Melodie Lee Yellow Belt/Lean Leader: Hannah Soubayi, Daneydy Hernandez Black Belt Mentor: Kimbra SaundersTeam: Hannah Soubayi, Daneydy Hernandez, Adam Schloemer, Melodie Lee, Bielca Soza, Salvador Sanchez, Debbie Cotham, Jorge Vargas

Problem Statement:The Specialty bar sales are not at the desired optimal level of greater than $700-$900 daily sales. Currently, the café lacks an organized method for implementing new recipes and costing.

Project Goals:Increase average daily sales by 10% in 4 weeks. Organize the specialty bar menu into a 4 week cycle with popular items

Business Benefit:- Increase sales for retail services. - Develop an organized method for planning the

specialty bar 4- week menu cycle.

Areas of Impact/integration:Retail Services

Project Scope:

Texas Health Dallas

Summit Strategy: Culture, Financial Sustainability, Value & Quality

Current State/Baseline • Specialty Bar Menu developed by Melodie • Sales vary based on item popularity • Lack of organized schedule for specialty bar

menu cycle

Background

Current Condition

Goal

Root Cause Analysis

Countermeasures

Effect Confirmation

Follow-up Actions

A3 Project Lead: A3 Team Sponsor: Kimbra Saunders

Updated:

Title: Specialty Bar Menu Renovations Cafeteria sales have been lower than desired. Melodie plans specialty bar menu. Kitchen staff prepares the food in Hamon kitchen. The retail services staff prepares some of the food and serves at the specialty bar.

Assessment measures utilized: Consolidated RVC Menu Item Sales Detail

The average daily sales for the specialty were $569.35 in March. The specialty bar serves a variety of choices with popularity ranging widely as well. The specialty bar serves items that are well received and those that are not. There is no schedule in place for the specialty bar’s 4 week menu.

Create an organized 4 week menu cycle that is well received by customers and increase specialty bar daily sales by 10% by June 10th

Desired Outcomes: Create a 4 week Menu Cycle with customer favorites to increase sales and customer satisfaction. Create customer satisfaction surveys and voting to increase sales and customer satisfaction.

5 Whys. Cafeteria sales are below desired levels• Why? Specialty bar menu offering items of mixed popularity

• Why? No specific menu cycle developed with popular/new items• Why? Market research and costing have not been conducted to support such

ventures• Why? Lack of formal plan development to increase revenue and

implement specialized menu cycle • Conclusion • 1. Research aids in developing adequate menu prices. • 2. An organized menu cycle for the specialty bar would allow for

increased satisfaction and increased revenue tracking.• VOC. Research was conducted on local hospital menu pricing. A 4 week menu cycle was developed

and menu sales tracked. Menu sales were compared to sales prior to menu cycle implementation. Conclusion: An organized themed menu cycle will help to increase daily sales at the specialty bar and customer satisfaction.

Implementation Plans:What Who When NotesResearch local menu prices for entrees, sides, al carte and specialty items

Daneydy & Hannah Week 1

Gather previous menu cycle cafeteria sales

Daneydy & Hannah Week 1

Work with café and retail supervisors and manager to develop 4 Week Menu cycle based on research

Daneydy & Hannah Week 2

Develop organized document detailing 4 week menu cycle with purchase order items

Daneydy & Hannah Week 2-4

Gather sales reports for specialty bar with menu changes

Danyedy & Hannah Week 2-4

Continue spreadsheet with costing analysis. Utilize 4 week themed menu cycle to plan menu based on A3 tool.

Hannah Soubayi & Daneydy Hernandez April-June 2016

Market Research

Sale Analysis

Develop Themed

Menu Cycle

Implement Menu Cycle

Sales Analysis

Updates (Sales & Comment

Cards)

Periodic Reviews

Root Cause Analysis: 5 Whys 5 Whys. Cafeteria sales are below desired levels

• Why? Specialty bar menu offering items of mixed popularity• Why? No specific menu cycle developed with popular/new items

• Why? Market research and costing have not been conducted to support such ventures• Why? Lack of formal plan to increase revenue and implement specialized menu

cycle • Conclusion • 1. Research aids in developing adequate menu prices. • 2. An organized menu cycle for the specialty bar would allow for increased

satisfaction and increased revenue tracking.• VOC. Research was conducted on local hospital menu pricing. A 4 week menu cycle was

developed and menu sales tracked. Menu sales were compared to sales prior to menu cycle implementation. Conclusion: An organized themed menu cycle will help to increase daily sales at the specialty bar and customer satisfaction.

Implementation PlansWhat Who When Notes

Research local menu prices for entrees, sides, al carte and specialty items

Daneydy H., & Hannah S. Week 1 Visit local hospital cafeteria and gather information

Gather previous menu cycle cafeteria sales

Melodie L., Salvador S., Debbie C.

Week 1 Calculate average daily sales

Work with café and retail supervisors and manager to develop 4 Week Menu cycle based on research

Melodie L., Salvador S., Debbie C., Jorge V., Adam S.

Week 2-5 Coordinate between retail services and Hamon kitchen

Gather sales reports for specialty bar with menu changes

Melodie L., Salvador S., Debbie C., Daneydy H., Hannah S.

Week 2-5 Daily sales to be gathered to analyze averages.

Customer Satisfaction Surveys

Daneydy H., Hannah S. Week 2-5 Utilize feedback to improve menu cycle

Future State

Future State

Week Sales

Week 1: Burrito/Bowl $1022.67

Week 2: American Week $664.94

Week 3: Italian Week $509.89

Week 4: Wrap Week $638.95

Results Month Total Sales Average Daily Sales #days

operational March $10,817.67 $569.35/day 19

May /June $13,672.36 $719.59/day 19

• New menu cycle demonstrated a 26% increase in daily sales.• Customer Satisfaction Surveys Revealed: Burrito week well received and lack of

variety during Italian week.

Future/Suggestions • Burrito Week

– Offer 4 days vs. 5, offer vegetarian meat option

• American Week• Offer Turkey legs periodically, and wrap in foil

• Italian Week• -Rename as Mediterranean week to broaden choices

• Wrap Week • -Offer a voting option for the last day of wrap week to involve

customers

CAFE PRESBY GUEST COMMENT CARD

Please take a moment to complete this comment card. We value your opinion, and thank you for helping us monitor the quality of our food and service. Circle the number to the right that best fits your judgment of its quality.

Survey Item Scale

Poor Good Excellent

1. Food Quality 1 2 3 4 5

2. Food Appearance 1 2 3 4 5

3. Food Taste 1 2 3 4 5

4. Service Friendliness 1 2 3 4 5

5. Service Timeliness 1 2 3 4 5

What do you like best about the Cafe Presby Specialty Bar?______________________________________________ How can we improve?_____________________________________________________________________________ Was there anything you didn't like?__________________________________________________________________ What items would you like to see added to our menu?___________________________________________________ Other comments/suggestions?______________________________________________________________________

VOTE FOR THE WRAP YOU WANT TO SEE NEXT(CIRCLE THE WRAP)

Greek Chicken Pita 

Cranberry Walnut Chicken Salad 

Southwest Chicken Wrap  

Buffalo Chicken Wrap  

Thank you for your input!

Kimbra Saunders, Adam Schloemer, Melodie Lee, Bielca Soza, Salvador Sanchez, Debbie Cotham, Jorge Vargas

Special Thanks