An Overview Of Buckeye Brownies

The competitive dimensions that benefit Buckeye Brownies the most are superior product quality and reliability. Buckeye Brownies started their business off of the idea that there were no other dessert options offered premium desserts within range of students on campus. The company valued itself on premium ingredients to make the best tasting brownie, freshly produced. Being able to deliver a fresh out of the oven brownie was something almost no other company could replicate. These two competitive advantages is what allow the company to prosper and keep a positive incoming revenue, if they would create sub-par products, and not be right on high street, their business would surely fail.

B. We believe that Buckeye Brownies should offer coffee,

A labeled Process Flowchart is attached to the back of this assignment on page 4.

3. (INSERT PROCESS ANALYSIS STATEMENT HERE, INSERT TABLE ON PAGE 5 SIMILIAR TO Q2 DELETE QUESTION BELOW)
Prepare a Process Analysis (See Chapter 11) of the business. This should be formatted as a Table of the sequential steps providing the Process time required at each one and, separately, the Cycle Time per unit, where units could be a measure by pound, by brownie or by rack- but be consistent.

The owners of the company have a certain procedure that happens every morning. It takes 1 minute to get the products prepared from the night before into the mixture. 6 Minutes to actually produce the mixture and let it smooth before putting the mix onto the cooking racks. The process of getting the mixture onto the two cooking racks, which are able to produce 2 dozen brownies, takes another 5 minutes to get ready. Assuming that the oven started pre-heating when the owners arrive, and is ready to cook after 12 minutes, it would take another 12 minutes to cook the brownies, followed by 6 minutes to cool the brownies. This whole process takes 30 minutes exactly. The owners could show up at 7:30 am and get the brownies finishes, but we would recommend showing up at 7:25 am at the latest to allow for some leeway in the production process. b. We would say that the reason that the company is only using a 6 pound batch out of the mixer is that the oven racks can only accomodate a max of 2 dozen brownies at a time. Maxing out the mixer with 10 pounds / 10 pounds would increase the time it takes to mix the batter upfront ,and also create a complete waste of 4 pounds of batter, since the oven can not hold the extra 4 pounds. Adding the extra 4 pounds of batter would increase product waste, and increase the wait time of that silly Michigan business student to get his individual