Field Project: Au Bon Pain

Alex G.

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Field Project: Au Bon Pain

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Abstract

Au Bon Pain was established and opened its first café in 1978, in Boston's Faneuil Hall Marketplace. The goal of this first café was to offer fresh baked bread and cater to commuters, tourists, shoppers, students, and residents located throughout the city of Boston. Au Bon has been greatly successful and has expanded it's cafés into countries such as Chile, South Korea, Taiwan, and Thailand. There are now over 230 Au Bon Pain cafés located in the United States. Au Bon Pain has strategically opened cafés in the busiest locations such as large cities, airports, train stations, hotels, malls, hospitals, and universities.

Introduction
The first step in the procedure
The store's set up
Process flow: Massachusetts Avenue
Store layout: Massachusetts Avenue
Process
Dimensions of quality
Cost of quality
Problem
Recommendation

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[...] This Au Bon Pain meets customer service expectations. This location has many repeat customers as does the company as a whole. This location appeals to customers because of its customer friendly setup. Process Au Bon Pain for the most part is a Job Shop process. The reason is because their main products are sandwiches. Au Bon Pain only makes the sandwiches when ordered by the customers. The sandwiches are also made specific to what sandwich the customers order. The Au Bon Pain on Mass. [...]

[...] for our analysis, the location that could prove a faster time would be considered the most effective café. We made sure that each variable was the same to ensure the fairness in our experiment. These variables included the exact same order and the same time of day. There was a significant difference in throughput times for each café despite the similarity in order and traffic in each store. Process Flow - Huntington Avenue ( Marino Center Our first step in this procedure was to place our order for the soup, sandwich, and drink. [...]

[...] This sheet was the Au Bon Pain sandwich menu and it gave the customer options they could put on their sandwich. We were then able to get our soup and drink while we waited for our sandwich to be made. The cycle time for getting both our soup and drink was 22 seconds. After doing this our sandwich was ready. The cycle time for the sandwich to be made and for us to receive it was 73 seconds. After getting our food ready we then needed to check out. [...]

[...] Problem The problem facing Au Bon Pain is the customer flow. The way the customers must go through line to order a sandwich or pay for their purchase causes a long waits and congestion when the restaurants become busy. The lay out of the Huntington Avenue cafe causes all customers to wait in the same line to order a sandwich or just purchase a drink. Because of this layout someone that just wants to run in and buy a coffee real fast has to wait approximately 4-5 minutes when it is very busy. [...]

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