The issue that Kudler Fine Foods (KFF) has to deal with perishable goods was investigated. According to University of Phoenix Kudler’s Strategic Plan (2008), since no preservatives are used, approximately 12% of perishable goods are rotated out of inventory every two or three days, by either being thrown away or donated to local charities. According to University of Phoenix Problem Solving Based Scenarios (2008), the approach of nine steps problem solving process was used by focusing on management’s efforts to resolve the issue. An opportunity is identified to add value to the business by adding catering services and opening fast food restaurants within KFF stores by making use of perishable foods. An end vision of KFF is created by describing where KFF could be if this opportunity is realized by management action.
Create Problem Statement for KF Foods
The approach of nine steps problem solving process is used to create a problem statement for Kudler Fine Foods to address the issue of having to deal with perishable foods. The problem solving process is strictly followed according to the procedure described in University of Phoenix Problem Solving Based Scenarios (2008).
Kudler Fine Foods uses only the finest organic ingredients and purchases local produce from organic farmers whenever possible. KFF uses unbleached flour in the bakery goods and does not add unnecessary preservatives. Food is rotated from the shelves on an ongoing basis.
Since no preservatives are used, approximately 12% of perishable goods are rotated out of inventory every two or three days, by either being thrown away or donated to local charities. Donated food is still in good condition but not in excellent condition so the perishable food is removed from the shelves on an ongoing basis.
KFF management has to focus on this issue and identify the opportunities to make better use of 12% of perishable goods. The efforts of the management should be to...