ERP origin .... As early as 1000 years ago, our country has developed mature ERP theory, which is widely used across China.

There is a dumpling house at the door of our House, which has many types (pork, mutton, chicken, seafood and vegetarian dishes; dishes: cabbage, Leek, cabbage, zucchini, eggplant, green peppers, wild vegetables, lentils, tomatoes, etc.), delicious, cheap, every day at noon and evening full. Limited stores.

.........

After a long journey, I became familiar with my boss. One day, the boss heard that I was engaged in logistics, and begged: "The biggest headache is how to purchase goods every day, how to configure stuffing in advance? You see, there are so many diners with small storefronts. If you press make-to-order, they and our customers cannot wait! You said, if you make-to-stock, you may be afraid of Dredging. Do you want to offer a trick ?"

It makes me feel ashamed while eating. What should I do? On ERP or SCM?

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I went to the dumpling house this evening. After a full meal, the boss said, "What happened to you last time ?" So I put my friend Wangcun's statement slowly:

(There are two dumplings shops at the door of our house. One is Beijing dumplings, which are provided in quantity every day. Generally, it ends at seven o'clock. another Store is Dongbei dumplings, which is often visited. It will make rough predictions based on history. Time series is an important factor. Such products with long shelf life as flour, weekly prediction is generally made. Safe Inventory uses the amount of consumption held in the next week, ordering and replenishment at the weekend, and the daily prediction method is adopted for dumplings every day. Then, the purchase is made based on BOM, JIT purchases are made twice a day. In the afternoon, the replenishment plan will be made based on the morning consumption. In the evening, the demand for the next day will be purchased. If the demand fluctuates greatly, of course, the marketing strategy is required, for example, if the customer wants to replace Chinese cabbage, but of course it's time to sell goat meat. In fact, this kind of store has been around for a long time, and the demand is relatively fixed. Of course, it's best to do CRM. Every customer is here, the taste will be more friendly !) | He was told in the original context.

He has heard of "Oh! As you can hardly describe, I know that you must make a big deal !" He turned his head and looked pale again. "As far as I know, the two dumplings he said seem very rare!

I. Daily quantitative supply of Beijing dumplings:

It is still rare in Beijing. Is it the product of the Age of Volt-made T-cars? Haha. That is to say, enterprises focus on improving and increasing production. They don't have to worry about buying products. Beijing has such restaurants as Quanjude and chaotic Hou, but they haven't heard of the dumplings ~~~ Otherwise, I think the dumplings there must be delicious .. I want to believe that this kind of restaurant should start from work at shop 8 every day and get off from work until five o'clock P.M., and it can always be bought ..

2. There are not many old brands after all. In addition to the development of the market economy in the past two years, the competition is fierce. I have also visited the dumpling house that tourists often visit, the store owner is laid off from a dumpling cooperative. His experience is good, but his strategy is correct. But what should we do? For example, is it true that dozens of BOM types can be created based on the hybrid combination of tainsu fillings?

"He drank a cup of tea (4) and said with a slight unhappiness:" We are running on the store. We have to leave it alone as you prepare for it, how much silver is there?... In addition, does the demand fluctuate by 100% in a week's safety stock? In addition, if you use the ABC Analysis tricks in your business, although the price is low, the daily usage is large, and you have to use noodles for whatever fillings you like? And the daily consumption is relatively stable. Should flour be classified as class A, Class B, or Class C? What measures should be taken to control the work? "speaking of the sense of emergency, the boss pointed to the cashier's little girl and whispered with a look:" You don't look at her working here, she is a bachelor (synonymous with a bachelor) and is determined to become an MBA (married, but available )." ◎ #! ※?

"Lili, come on !" He shouted at the girl and said, "you tell this guy about your daily statistics !" Lili came over and said, "according to our data collection and analysis, our store has an average of 50 people for each meal, with a standard deviation of 15. On average, there are 2.5 guests each, the standard deviation is 0.8.

Sub-Dumplings (order): 1 Jin, 1 Jin, 2 Jun; standard deviation: 1 half; average spof dumplings (taste line) 3, standard deviation: 0.4 ..."

I'm sorry! Busy saying to the boss: "old... Board, come... Pot of tea, I am a little tall today, and I will tell you a few days later ."

The boss added some soy sauce and some vinegar to me and said, "you may know that the dumplings are made with roughly points and fillings, noodles, bags, and cooking; the first two processes can be parallel. If you want to keep the guests waiting, we have to pack them in advance, but don't cook them. The guests have ordered them and then cook them. Sometimes, we also want to prepare the stuffing and wait for the guests to order the package. What do you mean by this trick? Postpone? But how can we balance the wait time (service rate) and the loss of multiple packets ?"

Seeing that, I have just taken it away, and said, "No, let's just make it simple. I don't have to worry about how many cookiers I use to cook dumplings; it does not matter whether it controls the overwrite (WIP. Let's just say, if we had prepared dumplings in the morning, how much would be the best? If we want to make a 9-to-9 list (order fill rate) ready to eat? If our customers want to make the line fill rate (9 to) accessible? Or what should we do if we want to make the 9-to-9 (Case fill rate) of all tastes available ?"

......

When I left, my boss gave me an arch with a smile: "Come on, please give me a pulse! Otherwise, by the way, how can we manage different varieties ?"

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1. purchase outside frozen products. If there is no quality system or supplier system, it should not be replenishment;

2. Should OEM subcontracting be at the level of APP (Aggregate Production Planning?

3. Don't I have to get involved in cold chain logistics? I still remember Xia Hui.

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1. Make to order is true, but there are few. According to the Hotel log recorded by Lili, the last time make to order was last year's thirty, it is a work-on-duty employee booking, is the largest business in the history of the store, in order to deliver on time, the boss put his mother-in-law, mother-in-law, brother

My younger brother and sister found a family package from to on the evening of the year. Finally, they secretly bought 300 items from the dumpling house on the street.

In my remarks on the 30th page of the Hotel log, I clearly saw the work summary written in the font of Lili xiaoxiu:

The following methods are used to deliver on time:

1.1 increase labor force

1.2 extend labor time

Outsourcing 1.3

1.4 reserve stock

Seeing this, I can't help but admire Bachelor in Xiaoli's beauty...

2. When talking about the daily dumplings supply problem, the boss smiled at me and said, "Let's get started. The question about how many dumplings are made every day really makes me scratching my head, if you lose your work, sometimes someone else will buy it. It's hard to see the money you want to get to fly away. If you do more, you have to leave it ~ You know

The remaining dumplings can only be fed to pigs ~~~~" The boss suddenly lowered his voice and said, "I started selling dumplings too much. I was arrested by the Industry and Commerce Department. I am so sorry !!! Finally, I had no way to take part in a fast-paced job management for a small and medium-sized enterprise boss. When I came back, I changed the job and handed it over to Lili. I only looked at two indicators.

1. FHR (first hit rate) hit rate or order yield rate 2. Number of remaining dumplings per day"

.

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It is said that this Lili has been in this dumpling house since she entered the city. She doesn't have enough skills to hold the house at home with her mother, so I used my spare time to read <supply chain logistics management>, <statistics for Business and Economics>, <business Lo

Gistics management >>,< modeling the Supply Chain> and other essential books for managing multiple restaurants. After learning, she decided to do a big job, so she first collected n pieces of data in her hand after work:

The process of making dumplings is:

Purchase materials --> make dumplings, dumplings --> package --> cook in the pot --> deliver

Where:

The average time for dumplings to cook is 20 minutes, and the standard deviation is 2.5 minutes;

There are two big pots in the store, each of which can take about 2 jin of dumplings at a time;

The average duration of dumplings is 0.3/minute, and the standard deviation is 0.1/minute;

The filling time can be roughly 20 minutes;

The skin can be made every minute when the skin is catching up, with a standard deviation of 0.4/minute;

Wheat flour, meat, and vegetables need to go to the Hongqiao vegetable market to purchase them by tricycle. The purchase period is 60 minutes in advance;

Flour storage time <= 30 days; meat storage time <= 6 days (with refrigerator); food storage time <= 2 days; dumpling stuffing storage time <= 24 hours; the storage time of raw dumplings is <= 12 hours.

The waiting time for customers to enter the store is 5 minutes;

Average 50 people per meal in the store, with a standard deviation of 15. average of 2.5 guests per dial, with a standard deviation of 0.8;

The standard deviation is one to two kinds of dumplings per order. The average spof dumplings are 3 types (taste line), and the standard deviation is 0.4 types ..."

Peak time (-,-) average of 4 orders/standard deviation 1 List within 20 minutes, 2 orders during off-peak hours

Child/standard deviation 1 List.

Looking at this pile of data, Lili made a mistake. How can this data be used ??? What are useful and what are useless ???? What data should I add ???

Append ferret:

At the beginning, Lili was not doing anything. I thought that the stuff mentioned in the book was too advanced, so I still had a set of arguments in practice. Note: At the beginning, when the boss recruited him, he was asked to investigate the fact that the guests were not standard on the appearance of dumplings. He spent several days collecting data. A spot check table/layer chart/Plato/scatter chart/canal chart/bar chart/association chart/passage chart---is made, and the CPK value of the thickness and area of the dumpling skin is calculated. Then the boss asked her about your plan? Lili suddenly got stuck and had nothing to say. When I grayed out, I returned to the dormitory and thought, "Why didn't the teacher tell me how to handle the data ?" Since then, Lili has reduced the theory from the Bible to the dictionary class cadres, and it is imperative to start from the foundation. This time we met the data. I remember there was a report in The United States saying that the US military is bothering those data.

With this in mind, Lili picked up the computer and applied the old village chief's calculation of peanut oil:

Supply Chain:

First, dumplings are sold for two meals every day. Each meal has 50 people +/-15 people. Then, there are 100 people +/-30 people. Every 2 guests. 5 people, that is, 40 slave +/-7. 5 slave. Every day, we face 33-40 customers. If our logistics and supply chain capabilities are strong, we can shorten the daily computing to every computing, that is, 20 from +/-4, the number of customers simultaneously is 16-20. In comparison, it is much more cost-effective to calculate each meal.

In addition, each customer clicks 1 at a time. One pound of dumplings, each meal of 16 to 20 customers, that is, 17 needs to be sold. 6-22. 2 Jin dumplings, each of which weighs 0. 1 kg, of which skin accounts for 40% (surface 25%, water 15%), stuffing 60% (meat 30%, food 25% other 5%), that is, from the BOM table, each meal needs to be prepared

Meat 5. 3-6. 6.

Area 4. 4 to 5. 5.

Water supply is self-supplied. (only one traffic accident breaks down the water pipe and the water is suspended for one day. Therefore, a water tank is purchased in the store since then, which is often stored as 1. 5 days of water .)

All kinds of spices are ingredients, and most of them are shared after combined analysis by group technology, each day requires a variety of ingredients 0. 88 to 1. You can purchase the product once every two days. For each purchase, the management cost of personnel increases, which is higher than that of a large number of purchase discounts.

The biggest problem is food procurement. Each order 1. One catty is generally divided into three types, but there are 10 requirements in total. Once a visitor made a rabbit hunting, he must eat rabbit meat dumplings, but it was also sent in the afternoon. The demand for these ten kinds of vegetables was analyzed by Plato, and it was found that the ratio of Leek, celery, shiitake mushroom and others was 4: 3: 2: 1, and the demand for the dishes was 1. 76 kg: 1. 32 kg: 0. 88 kg: 0. 44. Fluctuation + 30%

For the purchase volume, Xiao Li believes that lunch is purchased at a high quota, because people can continue to sell at night, and does not affect the quality of dumplings, at night with a low quota to facilitate the day's food, the day of completion.

Because Lili's dumpling store sticks to the above practices, the dumplings are fresh and the meat is fresh, so the business has always been good. Because of the fierce competition in the food market, many vegetable manufacturers began to pay attention to these old stores. They thought that a high-quality customer was equal to ten low-profit customers, so they took the initiative to find Xiaoli's boss and proposed to take the initiative to deliver food to the door every day. The boss and Xiao Li combined and thought that the business opportunity was just in sight. They have always hurt their minds for unstable supply, and spend two people dedicated to purchasing them every day. It's really a headache. The boss decided to finalize the business. Lili did not think that we should look for three food providers to bring everyone together for a food merchant evaluation. The first is for Supply Chain considerations, the second is to take advantage of the opportunity to cut prices, and the third is to keep an eye on the evaluation of War Readiness manufacturers. The boss thinks it is good, and it is implemented according to Xiaoli's strategy.

After the implementation, Xiaoli asked the food supplier/noodle store/seasoning goods grain--and so on 1-to deliver food at every day and at pm, the food extraction time cannot be more than two hours in advance. 2-each time a food delivery person arrives, she makes a card of the predicted requirements of Lili store. Each card indicates the food type, and each card indicates 1 KG. (Therefore, one dish indicates that 1 KG is sent next time, and two is 2 KG .) The shipping personnel will bring it back. The card will be attached to the dish during next delivery, and the next card will be taken back. 3-if a vegetable supplier has no food or has an accident, it can outsource it, but it cannot affect QCD. 4. If they shop again, they must stay away from the dumpling store for less than 30 minutes. 5. The dumpling store plans to enter the Tianjin market one year later. We hope that all sellers will go to the appropriate places to investigate and prepare for business extension.

After the operation, the boss found that the former warehouse had been saved, and the store had been expanded, and the business had also increased (or another store had to be rented). Two employees were also saved, this is an unexpected income for the boss of a small business. So he officially promoted Lili to the lobby manager and raised his monthly salary to NK.

Business Management:

After a while, Xiao Li found that the staff were not enough to use when they were busy and did not do it when they were idle. As a matter of thought, I couldn't keep a senior employee ?! The calculation is as follows: every day, when the guest is seated between and, the number of skin parts can be set to 0 in one minute. 4 jin of skin, then 22 jin of dumplings for a meal, completed in 55 minutes, it would be 65 minutes to put it wide. The frontend time is 2 hours and 3 hours. Work can be completed within 5 hours. The filling time is 20 minutes * 10, that is, 4 hours. The production capacity of the package is 6 kg per hour, and a meal can be produced within 4 hours. The C/T time is 60 minutes/6 kg/10 = 1 minute. (). And their T/T time is 300 minutes/(22 Jin * 10) = 1. 364 minutes, C/T <T/T, that is, the production capacity is much higher. In my small store, the monthly income is just a little bit. What should I do with so many idle people? There are now 10 people in the store, 4 people who make dumplings, 1 person who cook dumplings, 3 waiters, 1 person at the bar (wife of the boss), and 1 person at the boss. The average monthly salary, food allowance, and welfare of each person is 1200 yuan. The total outbound salary is 12000 yuan. The price of dumplings per kilo is 20 yuan, and the monthly income is 40 kg on the day * 30 days * 20 yuan per kilo = 24000 of the turnover in lunar January. The profit of dumplings is 70% RMB per kilo, excluding tax and store rent of 10% RMB. The profit of the boss is only 1200 RMB per month, and the salary of the boss and the wife of the boss is only 3600 RMB per month. It's really uncomfortable. In the off-season, the sales volume is only about 32 kg and 36 kg per day. Basically, 10 days per month means no profit.

After the economic analysis and evaluation of dumplings, Lili suggested to the boss. If we only maintain our own production capacity of, it takes only three hours for people who make skin and stuffing to finish all the work, that is, the amount of dumplings on duty can be completed before, so let them cook dumplings from to, right? Besides, they are faster and less tired than cooking dumplings. In addition to cooking, you need to take care of the subsequent chores. This saves you a lot of trouble. The lobby? Because the supplier delivers the goods now, the boss does not need to purchase any more. Can you ask the boss to manage the counter settlement? It saves you trouble. In the past, the boss of the bar had two different colors. Let her go to the lobby for service. The waiter will wait for another employee to quit, and the front will save another employee. What should I do with the other 8-pound dumplings? Simply outsourced the resident mode. We bought it for 20 yuan in the past and earned 14 yuan per kilogram. Now we can sell it for 17 yuan and earn 3 yuan. In addition, if we can outsource for 20 days every month, the third-party store will regard us as a high-quality customer and fulfill our orders according to our qcp. In this way, our loss benefit table becomes:

32 kg * 30 days * 20 yuan/kg = 20480 of turnover in lunar January. The profit of 70% is 14336 RMB. Minus the fixed cost of 1200 yuan, pay a salary of 9600 yuan, and the balance profit is 3536 yuan. Plus that 8 catties * 20 days * 3 yuan per catty = 480 yuan monthly income. The boss's balance becomes 3536 + 480 + 1200*2 (the boss/wife's monthly salary) = 5216 yuan.

The boss suddenly fainted and said, "I didn't expect that I could make more money if I had a small turnover. Lili, you are awkward. I will give you a raise right away. You are enough Nb !"