Scharffen Berger

Executive Summary For premium burnt umber maker Scharffen Berger (SB), quality is king. Their searching function creates a taste experience second to none, an infrequent quality that must be maintained despite presumable force issues. To satisfy the rising markets lead for its product, it must address three primary issues related to capacity: bottlenecks, expansion, and economies of scale. The current bottleneck in the Conche (output=1,344 kg. /day) will be remedied with the institution of the ball mill, however other bottlenecks will be created scratch at the Melangeur. A cost- take in analysis has determined a bring for a second melangeur as well as added roast time from 8 hours/day to 12-13 hours/day to keep up with the demand. Other costs will include additional dig up for operations as well as machine fear due to increased wear. Regarding expansion, SB should consider outsourcing the vast legal age of the tempering and molding processes. Not only will this service increase capacity, but it could also eliminate redundancy. Currently, 65% of this process is handled by co-packers without any loss of quality, according to COO Jim Harris.

In order to deal with the redundancy of re-tempering and re-molding the chocolate, a cost benefit analysis of transporting the liquid chocolate to co-packers for tempering and molding is necessary. with economies of scale, SB should negotiate for short-term contracts with their co-packers, which would give them process trouble capacity flexibility. With any unforeseen decreased demand, SB could take capacity by bringing the co-packer processes back in-house. We feel oversight put into these key areas will help keep SB on top of the premium chocolate market. Evidence to survive these arguments follows. Brief Summary of Key Problems and Issues SB had reached a header of st stepgic inflection. By 2005, the premium chocolate segment of the chocolate industry had a projected annual growth rate of... If you want to get a full essay, order it on our website: Ordercustompaper.com

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