The document provides an overview of Pizza Corner's operations in Kozhikode, including its history, mission, quality policy, menu items, organizational structure, processes, and recommendations to improve operations. Key details include Pizza Corner operating 2 centers in Kozhikode, its process flows for pizza, conizza, and garlic bread taking 180, 180, and 180 seconds respectively. Recommendations focus on increasing sales through marketing, expanding the kitchen area, leveraging more technology, and establishing a feedback mechanism.

1. Group C2 DIL KA CORNER
Ram Kumar Venkatesh (PGP/16/159)
Prabhu P (PGP/16/155)
Irshad Anwar (PGP/16/149)
Anand Ganesh Patil (PGP/16/128)
Shyam Prasath B (PGP/16/171)
Arkaprabha Debnath (PGP/16/133)
Mohamed Anas (PGP/16/150)

2. HISTORY OF PIZZA CORNER
 First Pizza corner center opened in Chennai, 1996 by Fred Mouawad
 In 2004, a brand of Global Franchise Architects head quartered at Geneva
 Operates as dine-in restaurants, delivery outlets, express kiosks, express dine-ins
 All Pizza Corner restaurants are designed by Itorama & built by Interbuild Solutions
 Pizza Corner does not serve pork & beef
 Operates over 100 outlets in 5 countries India, Bangladesh, Thailand, Myanmar &
China with 57 outlets in India
 Pizza Corner India Pvt Ltd is the franchise owner of Pizza Corner in the country
MISSION
PROVIDE WHOLESOME FOOD WITH THE VARIOUS DELICACIES,BELIEVE IN
CREATING THE “WOW” EXPERIENCE IN EVERY GUEST BY SERVING AN
INNOVATIVE RANGE OF DELICIOUS, HIGH QUALITY, MOUTH WATERING
PIZZAS IN A FUN, FRIENDLY, AND COMFORTABLE ENVIRONMENT
QUALITY POLICY
To continuously improve ourselves, our TAG LINE
standards & put our heart into what we BETTER PIZZA THROUGH
do so we can improve the customer QUALITY & INNOVATION
experience at any store worldwide

3. TYPES OF FOOD SERVICES
APPETIZERS Classic range of authentic Italian pizzas
1.Garlic Bread for the pizza connoisseur in all of us!
2.Cheese Garlic Bread
Specialty pizzas designed for those
3.Veg Fingers
who want something a little different,
4.Potato wedges
a little spicy and full of flavour
5.Hot Wings
6.Chicken fingers SALADS Reminds you of what you have been
SANDWIZZA 1.Farm Fresh missing with a delightful feast of lost
1.Garden Veggie 2.Hawaiin Veg culinary tastes
2.Paneer Tikka 3.Smoked Grilled Chicken
3.Chicken Tikka Fresh & delightful toppings, 100% pure
4.Meaty Feast DESSERTS Mozzarella cheese and a crust that is
crunchy on the outside & soft on the
1.Choco Nut Brownie inside
2.Molten Lava Cake
PASTAS BEVERAGES
1.Zesty Mushroom & Tomato Pasta CONIZZA
1.Coca-Cola/Sprite/Fanta
2.Corn & Spinach 1.BBQ Cottage Cheese
2.Lemonade
3.Baked Chicken n Cheese 2.Garden Fresh
3.Mint Mojito
3.Popoye Conizza
TYPES OF FOOD VARIETIES 1. Vegetarian 2. Non-Vegetarian 4.Spicy Veggie

4. PIZZA CORNER OPERATING CENTRES IN KOZHIKODE
KOZHIKODE:
• 3rd largest city
• 2nd largest urban
• 2 Centers
KOZHIKODE

5. Organizational Structure
Area Coach Area Coach
Store Manager Store Manager
Assistant Store
Assistant Store Manager
Manager
Shift Manager -1 Shift Manager - 1
Team Members -4 Team Members - 6
Kunnamangalam
Branch Focus Mall Branch
The Kunnamangalam outlet has 4 team members and 1 Shift Manager
Formal Training: On Job training:
Trainings are given for New Joinees Learning during live work

6. STAKEHOLDERS OF PIZZA CORNER
Employees
• Satisfaction
• Pay
EMPLOYEES
Customers
• Quality service
OWNERS &
STOCK CUSTOMERS • Value
HOLDERS
Creditors
• Creditworthiness
Management
• Efficiency
SUPPLIERS
PIZZA CREDITORS
• Effectiveness
CORNER Government
• Obedience to Laws
• Fair Competition
Worker pay
• Benefits
COMMUNITY MANAGEMENT Community
• CSR
GOVERNMENT Suppliers
• Revenue from purchases
Owners & Stockholders
• Financial returns

7. PROCESS FLOW FOR PIZZA
0 min Saucing Apply
Receive the Slapping Cheese &
(applying of
call/order& (Prepare the Toppings
magni
billing pizza base)
Orders sauce)
180 secs passed to 30 secs 30 secs 150 secs
kitchen
470°F
Cutting Shining Heating in
Boxing (Veg & Non- (Apply Micro Oven
Veg) Butter)
10 secs 10 secs 330 secs
10 secs
20 regular pizzas
12 medium pizzas
Delivery 6 large pizzas
Bags 20 secs

8. PROCESS FLOW FOR CONIZZA
0 min Saucing
Receive the Slapping Grilling the (applying of
call/order& (Prepare the Pizza Dough magni
billing pizza base) halves sauce)
Orders
180 secs passed to 30 secs 30 secs
kitchen 30 secs
470°F
Shining Apply
Cutting Heating in
(Apply Cheese &
(Veg & Non- Micro Oven
Butter) Toppings
Veg)
10 secs 330 secs 150 secs
10 secs
20 regular pizzas
12 medium pizzas
6 large pizzas
Delivery
Boxing
Bags
10 secs 20 secs

9. PROCESS FLOW FOR GARLIC BREADS
Receive 0 min 470°F
the Retrieval of Half
Boxing Delivery
call/order Raw breads Baking
Bags
& billing Orders Process
180 secs passed 30 secs 175 secs 10 secs 20 secs
to
kitchen
S.No Performance Pizzas Conizzas Garlic Breads Total
Measure
1 Cycle Time 180 sec 180 sec 180 sec NA
2 Flow Time 770 sec 800 sec 415 sec NA
3 Throughput 20 pizzas/hr 20 conizzas/hr 20 breads/hr 20 Items/hr
4 Daily No. of 30 5 10 45
orders received
5 Capacity 15% 2.5% 5% 22.5%
Utilization( 10 hrs)

10. Resource Utilization
Measures Reception Kitchen Oven
(Order receiving/Billing) Chef
No of Pizzas/day 30 30 30
Time taken for 1 pizza (in sec) 180 130 55
No. of conizza/day 5 5 5
Time taken for 1 conizza (in sec) 180 145 55
No of Garlic bread/day 10 10 10
Time taken for 1 garlic bread (in sec) 180 30 27.5
Time Utilized (in sec) 8100 4925 2200
Total Time available/day (in sec) 36000 36000 36000
Utilization rate 22.5% 13.68% 6.11%

11. Supply Chain & Inventory Management
Operating Time
Vegetables 11 A.M. – 11 P.M.
Prior Operations
Procured daily from the market  Prepare Making Table
• 3 kilograms of tomato Preparation Time  Preparation of Boxes
• 3 kilograms of onion 10 A.M. – 11 A.M.  Sanitation of delivery bags
• 2 kilograms of Capsicum Daily Operations
• 200 gms of butter Sales Raw materials needed for daily
Doughs  25-30 orders per day operations taken from store and
Procured once in 15 days  Peak time: 6-10 P.M. kept in Walk-in-Cooler where
Expiry 24 hours the temperature is little lower.
Regular: 8 boxes - 44 doughs Power Problem  Sanitation of Bags- 10 mins
Medium: 10 boxes - 32 doughs • Irregular Power Supply  Chicken-12 hours expiry
Large: 6 boxes - 24 doughs • 15-20 minutes for Micro  Vegetables-12 hours expiry
Oven to warm  FIFO method is followed in
Chicken choosing the raw materials
Procured once in 15 days
from Bengaluru Specifications:
Expiry time 45 days • Micro-Oven- Middle by Marshall
 20 Kheema packets each of 500 gms • Potion cups are used for toppings
• Thermal Bags are used for delivery

12. Quality Management
 Pizza Corner’s focus on quality is reflected in its tag line ‘Better pizza through quality and
innovation’
 Pizza corner maintains quality of products and services by exercising various quality control
measures starting from storage of raw materials to delivery of services
DEEP FREEZE
• Doughs & Non-Veg toppings are stored in deep
freeze under controlled temperature conditions
• Expiry date of packages of raw materials which is
usually 15 days from the date of manufacturing
WALK IN COOLER
• The daily needs of stock from inventory are
brought in walk-in cooler
• The temperature of walk-in cooler is higher
than that of deep freeze (2-5°C)
• The temperature chart provides guide to
different temperature needs for different
items

13. Quality Management
THAWING PROCESS
• Thawing is a procedure, performed periodically
on refrigerators and freezers to maintain their operating
efficiency, leaving frozen food at a higher temperature
prior to cooking
• Doughs, Veg and Non-Veg toppings undergo thawing
process when they are transferred to walk-in cooler from
deep freeze
MAKE LINE
• Once doughs and toppings are taken out from deep
freeze, they expire in 12 hours
• The manager puts expiry time and date for each
topping on the making line
SANITATION
• Delivery bags are properly sanitised during the
preparation period for 10-15 minutes every day

14. Service, Delivery @ PIZZA CORNER
 Offers & new products at competitive prizes give customers a great value for
their money
 Guest Care Centre (GCC) and Commissaries are state of the art, facilitating
adherence to International standards & service
DELIVERY POLICY
Pizza Corner operates own For NIT Calicut the
call centres with a single At Kunnamangalam, the
minimum order is ₹400 &
delivery number in each free delivery radius is 4kms
no minimum requirements
city from the outlet
for IIMK students
My Pizza
 ‘My Pizza’ provides Pizza’s for just ₹38
 Appreciated by all consumers
 Affordable

15. Service, Delivery @ PIZZA CORNER
• Through INTERNET
• Only available at select centers
• Through PHONES
• Door delivery
• Call & Order
• Party offers

16. Service, Delivery @ PIZZA CORNER
FREE Pizzas if not delivered within 39 minutes from the time of ordering
Minimum Order ₹150, Maximum liability ₹300
Valid only if the order placed falls within the delivery zones
NOT valid on National Holidays
NOT valid for orders exceeding 5 pizzas in a single bill
Delivery Guarantee applicable at the first barrier

17.  Pizza Corner Outlet at Kunnamangalam is operating as
Facility based services where customer can visit the outlet, dine and enjoy the services
Field based services where any customer can call, order the food he/she wants such
that the outlet does the door delivery
Service
Strategy
The
Customer
The
System
People

18. Service System Design Matrix
Receiving the orders through calls indicate Phone contacts with customers and
Face to Face total customization with the customers who come for dine in
Pizza Corner at Kunnamangalam, Kozhikode operates more of a delivery outlet
than a dine in restaurant

19. Pizza Corner Layout
Walk-in Slapping Making Line
Cooler 1 /Grilling
Oven and
Overhead
Storage Area I Chimney
Kitchen Area
Walk-in
Cooler 2 Shining, Cutting & Boxing Delivery Bike
Parking
Door
Entry/Exit
F W
r a
i r Reception-Front Desk
d e
g h
e o
u
s Table Table
e
Fridge Table Table

20. Service Blue Print
Customer arrives the
Seen by Customer
outlet
Manager
Receiving orders
Billing of the orders Customer Pays
for the bill
Fail
Orders passed to kitchen Point PIZZA delivered
Boxing
LINE OF VISIBILITY
Slapping Process Continuation
NOT Seen by Customer but Shining & Cutting
necessary to performance Saucing, Topping,
Heating

21. Recommendations
Increase Volume of Sales through Marketing
• Less number of orders are acting as bottleneck here
• 22.5% capacity of the store is being utilized
• Increase the volume of daily sales through marketing & more promotions
Expansion of Kitchen Area
• Kitchen small in size
• 2 chefs can work in the kitchen at a time
• Expand the existing kitchen area
Increase use of Technology
• Advanced machinery and equipment will help Pizza Corner reduce the cycle time
• Competitors use highly automated IT systems and equipment
• Upgrade the existing systems to enable customers to order pizza online
• Leverage these existing technologies and equipment to improve the efficiency

22. Recommendations
Extra Oven for Vegetarian Food
• 60% veg food items in total orders received
• To maintaining purity of vegetarian food items
• Operate another oven dedicated to veg food items in parallel
Use of Power Generator
• Frequent power outage in the area
• No power back up
• Overall delay in the process
• Install power generator to make sure continuous functioning of the equipment
• Will help to reduce the delivery time
Establish Feedback Mechanism
• To improve the quality of service
• To understand the needs of customers and serve them better
• Written feedback mechanism helps in tracking the actions taken on the feedback