General Information

Type Public Founded Wichita, Kansas (1958) Location Dallas, Texas Key people Dan and Frank Carney (founders) David C. Novak (CEO) Industry Food Wholesale Products Pizza Employees 250,000 (Approx.) Website www.pizzahut.com

History
Pizza Hut was founded in 1958 by two college students, Dan and Frank Carney in Wichita, Kansas. The company gained national recognition in its first-ever advertising campaign, called "Putt Putt to Pizza Hut," which first debuted on American television in 1965. It was bought by PepsiCo, Inc. in 1977.

Pizza Hut was "spun-off" from Pepsi Cola, in October 1997, to Tricon Global Restaurants, which has been renamed Yum! Brands, Inc.. The most distinct symbol of Pizza Hut is the trademarked design of the restaurant's roof, which is painted red and slopes upward; the current design was adopted in 1969, with a makeover in 1999.

Oddly, although it operates all around the world, Pizza Hut has never entered the Italian market

Franchise Opportunities
Part of the largest restaurant chain in the world Over 20,000 franchises around the world Brand leader in the world Innovative range of pizzas under one roof Famous television advertising Pizza Hut pizzas don't come any better. Restaurants don't come any more popular. Brands don't get any stronger. And now you can share in our success as a franchisee.

Functional Units
The activities of business organizations are mostly divided according to the functionality, the management of the personnel and the responsibilities. The operations at Pizza hut can not be highlighted for any of the single functional unit. Rather it is the collection of several set of the activities that take place with in the unit and make things possible by turning customer expectations into the reality. The success or the failure of the product depends on the performance of several functional units. Those functional units operate separately but connected with each other through the job activities. The units operation standards are discussed further down.

Main Work Stations

Preparations The preparations is the process of getting things ready, that will help to carry the out the operations in store. This involves activities like defrosting of dough, starters and cheese. So that can be used for the next day operations. If preparations for the following day operations is not up to the mark then that will cause difficulty or shortages of items that are necessary for the conversion process. The preparation is done on the basis of the next business day forecast. If the forecasted goods will not be made ready for the next day operations that will be virtually difficult for the next day shift manager to carry out the business operations.

Main Work Stations

Make table The job of the make table is to make orders that are received from customers and appears on the micros system. Order work on FIFO system, unless there is any collection customer. It is because the collection time is 10 to 15 minutes as compare to the delivery which is 30 to 35 minutes. The preparation of make table is a critical part of the operations at pizza hut. The right level of products, ingredients condiments and sauces are prepared to the specifications. That is to be considered vitally that the make table items character, aroma, freshness, and taste are appropriate and kept at right make table temperature between 2 and 5 degree centigrade.

Main Work Stations

Make Table Standards: There are set rules for the pizza saucing and cheesing, if not followed then it can result in soggy or salty pizza. This will cause dissatisfaction of the customer.

Main Work Stations

Cut Table The job of cut table is to receive the pizza and cut them according to the order guest check, and pouch them accordingly. The special consideration is to be paid when pouching that the right order should go with right guest check. If it goes with wrong order then it breaks down the flow of the cut table and can cause the mess up of the customer.

Product Standards
Defrosting

The quality without waste is the driving force behind dough shelf lives and timing system in pizza hut. If not followed, leads to the variance of operations that ultimately take to the bad quality and dissatisfied customers as a result and can likely to decrease the customer base. dissatisfaction of the customer.

Product Standards
Topping Standards Overlapping: Overlapping of the toppings, give a bad taste of the pizza and damages the expectations of the customer. There is the 2 finger rule that is applied for topping .

Product Standards
Dating standards The dating standards are set for every ingredient used in the business. The items are labelled with correct MRD (Made, ready, discard) label. These labels must have either date made, date ready, date discard and time details or colour dating system.

Product Standards
Product Shelf life company has got set procedures and guideline to maintain the standards for the specified interactions between the employees and customers. If the deviations occur that will likely to lead to the unhappy customers. Food temperatures To keep products safe storage the temperature of freezers should be in between -18 to + or 5 degree centigrade.

Product Standards
Order taker The order taker is the key person who works as a bridge between the company and the customer. If he/she makes customer happy, the business will likely to repeat other wise can drain to the competitors. This results not only the loss of customer but also the loss of several networks of the lost customer.

Product Standards
CHAMPS Excellence( Cleanliness,Hospitality, Accuracy, Maintenance, Product, Speed) The order delivered to the customer should followed by the set procedures. The delivery person has provided particular guideline that he/she will have to follow when interacting with customers. This results in increase customer satisfaction. The other most important factors that the management follows are; Delivered on time Delivered completely. Invoiced correctly.

Undamaged

Employee performance/training
The training data base available at store and the views gathered from management team reveals the fact that the importance of the training in store is directly linked with the operations standards and productivity. The team member working on make table should have to be trained according to the specified requirements of the make table. The lack of training will cause the variances in operations activities. This directly results the variances in the customer satisfaction.