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June 17, 2008

Peter Abilla
no nic
shmula
» Student Loan Debt, Pizza, and The Supply Chain

Several months ago my wife mentioned, in a subtle way, that she misses Giordano’s Pizza. Giordano’s is our favorite pizza joint and we used to eat there daily while I was a graduate student at The University of Chicago. I’d say most of my graduate student loan debt went to Giordano’s in exchange for their delicious and famous stuffed pizza.

To appease my wife’s appetite (and mine), I decided to purchase some Giordano’s for overnight delivery. In this post, I’ll discuss good pizza and the supply chain it takes to deliver it, including the strategic role of The Warehouse.

I ordered 2 Cheese pizzas and they arrived the next day in a box containing an internal dry-ice box. We let the pizza’s thaw in room temperature and cooked them and enjoyed eating them. It felt as if we were living in Chicago again. Absolutely convenient.

There is a network of 48 Giordano’s restaurants and they are all in Illinois; they have been featured on NBC (GE), Fox (NWS), New York Times (NYT), and the Chicago Tribune (TXA), which has brought much popularity to the Giordano’s Pizza brand and now they now ship nationwide and, I’m guessing, the online sales channel is probably capturing a good chunk of the revenue.

The Pizza Supply Chain

In reverse order, starting with an Illinois-based customer, the Giordano’s Pizza Supply chain looks like the following (hint: diagramming a supply chain works best when you start with the customer and work backwards):

Customer => 48 Restaurants => 1 Distribution Center => Individual and Local Raw Material Suppliers

Because Giordano’s operates only in Illinois, it only needs 1 distribution center to house the raw material and take advantage of price-quantity discounts. Because of the close Illinois proximity, it can also do more frequent deliveries to individual stores of less product, ensuring freshness. This follows the Toyota model of smaller batches, but more frequency in material delivery.

For non-Illinois residents (like me), there is an added few steps to the supply chain:

Customer => 3PL Freight Partner (FedEx) => 48 Restaurants => 1 Distribution Center => Individual Raw Material Suppliers

The Role of a Warehouse

Why have a warehouse at all? It takes labor, capital, space, equipment, and information systems. Unfortunately, most firms cannot avoid this expense all-together; reduce, yes, but the Warehouse actually plays a really important role in the supply chain. Namely, The Warehouse is a strategic response to Supply & Demand, Transportation Costs, and Value-Added Processing.

Supply & Demand

A major challenge in managing supply chains is that demand can change very quickly, but supply is takes longer to change — that is, supply is not as responsive because there is usually some transformation that needs to happen, such as raw materials to finished goods, which takes time. But, demand is not very forgiving or patient and can change almost instantly. Supply is more “sticky”.

As a response to unknown or seasonal demand, the Warehouse plays a strategic role in assuring that there is product available, so that customers don’t find themselves wanting and firm doesn’t find itself unable to meet demand and face loss of sales, goodwill, and morale for the employees.

The Warehouse allows the firm to respond quicker when demand changes. The Warehouse acts as a buffer to changing demand, unreliable transportation, congestion in any part of the supply chain. As an added part of the complexity of supply chain management, the points of congestion in the system must also be managed.

Some questions to consider:

  1. Given the approximate location of 80% of the customers and considering costs, response time, political climate of the country, and transportation reliability, what is the ideal geographical location of material sourcing, manufacturing, assembly, and warehousing?
  2. What inventory buffer stock levels are appropriate for The Warehouse to hold? Replenishment levels? Use-to-Exhaust policies?

Consolidate Product Reduces Transportation Costs

There is a fixed cost everytime product is transported. Given the price of fuel currently and the instability of the US Dollar to other currencies, this is especially true. To amortize or reduce the pain of this fixed cost, it’s necessary to fill the carrier to capacity. In the industry, this is typically called “Truck-Load” and the opposite is “Less-Than-Truckload (LTL)”, regardless if transportation is achieved by truck, plane, or boat.

The pizza example above takes advantage of product consolidation well. Imagine if tomatoes, mushrooms, pepperoni, ham, pineapples, etc., were shipped directly from the material supplier to the 48 stores? The transportation costs alone would eat away any margins, not to mention the over-labor and over-effort that might be involved in that type of operation.

Provide Value-Added Processing

The final assembly could be done at The Warehouse. For example, if you produce a product that is private-labeled for your customer, then the product differentiation could be done at The Warehouse. Generic parts can be shipped to The Warehouse and then labeled to the customer specifications to achieve differentiation.

Back To The Pizza

The pizza was super good. This real-world example also gave me an added appreciation for good bootstrapping small business that gets things done to serve the needs of the customer.

+++++

Articles on Ethnography and Design:

  1. Feature? What Feature?
  2. Simplify The Product
  3. Ask Aza Raskin
  4. Aza Raskin on Poka-Yoke & The Humane Interface
  5. Aza Raskin on Quasimodal Design and The ATM
  6. Aza on Feature-Bloat and Site Clutter
  7. Aza on Google Search Results Page
  8. Aza on Cooperation and Team Size
  9. Design Thinking in Medicine
  10. On Designing a Watering Can for Little Hands
  11. Queueing Theory and Visual Management
  12. An Interview with the Inventor of “Clocky”
  13. Bad Breath but Good Design
  14. What is Ethnography

Articles on Leadership:

  1. Overmanaged and Underled
  2. Colin Powell on Leadership
  3. Team or Staff?
  4. Tipping-Point Leadership
  5. Abraham Lincoln on Leadership
  6. How to transform an Organization: Chime-in Before Buy-in

Please articles on Queueing Theory below:

Articles on Operations, lean and six sigma, please visit the links below:

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November 10, 2007

=Utah Open Source=
Utah Open Source
The Utah Open Source Foundation
» One Last Reminder - MDRP Today!

If you’ve been hiding under a rock, or ignoring posts lately, this is a good time to read.  Later today will be the Multi-Distro Release Party. Ubuntu (Gutsy Gibbon), Fedora (Werewolf) and OpenSUSE (10.3) will be available via network install.  CDs and DVDs for all three distributions, and possibly others, will also be available.  Come and enjoy the festivities!

Map: http://tinyurl.com/yprnqr
When: Saturday (Today!), November 10, 2007 1pm-5pm MDT
What: Installfest, pizza, drinks and more.

Cheers,

Clint Savage
The Utah Open Source Foundation, Open Source for Utah, and the world!

November 6, 2007

=Utah Open Source=
Utah Open Source
The Utah Open Source Foundation
» MDRP: Multi-Distro Release Party this Saturday, 1-5pm

Another reminder for the Multi-Distro Release Party being held this coming Saturday. Ubuntu (Gutsy Gibbon), Fedora (Werewolf) and OpenSUSE (10.3) will be available via network install.

Map: http://tinyurl.com/yprnqr
When: Saturday, November 10, 2007 1pm-5pm MDT
What: Installfest, pizza, drinks and more.

Cheers,

Clint Savage
The Utah Open Source Foundation, Open Source for Utah, and the world!

October 30, 2007

=Utah Open Source=
Utah Open Source
The Utah Open Source Foundation
» Reminder: Multi-Distro Release Party, November 10, 1-5pm

Just a quick reminder that Saturday, November 10, from 1-5pm will be the Multi-Distro Release Party at the Open Source Technology Center at Novell. Ubuntu (GutsyGibbon), Fedora (Werewolf) and OpenSUSE (10.3) will be available via network install. Also, we’ll have a few short presentations about the three released distributions, food and a network install server for the Installfest.We hope to see you all there!

Map: http://tinyurl.com/yprnqr
When: Saturday, November 10, 2007 1pm-5pm MDT
What: Installfest, pizza, drinks and more.

Cheers,

Clint Savage
The Utah Open Source Foundation, helping Open Source grow in Utah

October 28, 2007

=Utah Open Source=
Utah Open Source
The Utah Open Source Foundation
» Utah Open Source News - Community Growth

This month, we’ll begin our newsletter. UTOSF plans to send out this newsletter to all of the user group (UG) communities in Utah and surrounding areas. We post it here for your benefit and invite you to sign up for the News mailing list at http://utos.org/mailman/listinfo/ to receive this and other news.

In the future, UTOSF plans to make this a regular article released near the end of every month, so come by and see how we’re improving our community.

Utah Open Source Planet

The Utah Open Source Planet, run by Gabriel Gunderson can be accessed in another way, from Utah Open Source Foundation. Point your browser to http://planet.utosf.org and receive the latest and greatest local Utah bloggers talking about everything from linux to food to programming to weight loss. These people are part of Utah Open Source and have a good nose for what’s going on in tech and open source in Utah. Please join us by participating in Utah Open Source Planet. Its a great blog community.

Streaming

UTOSF is proud to announce that we will provide streamed user group (UG) meetings. Utah Open Source Foundation (UTOSF) is spearheading an effort to get a streaming server up and running. We’ve taken into considerations things like bandwidth concerns, server power, usefulness of topic and much more. As such, we’ll be attempting to stream more and more meetings, events and other discussions this year for the UGs. The current plan is to cover most of the known user groups (UGs) by end of year 2008.

We need help from you to accomplish this. UTOSF is providing the hardware, bandwidth and configuration for anyone who’s willing to record their UG meeting. We want to find people who are regulars in each of the communities and help them set up the recording software. If you are interested, please contact clint@utos.org or jayce@utos.org for more information.

Conference Videos

We’re still learning here, so please bear with us. We’ve had a lot of requests regarding when the recordings of UTOSC 2007 will be released. I’d like to say that I have *actually* seen one and OpenSourceTV and KnowledgeBlue are doing a great job getting these together. I’m excited to see how the rest turn out. The videos will be released as we get them. There will be regular announcements on http://utosf.org so continue to watch for updates.

Multi-Distro Release Party

Only once in a great while will we see an event like this one. Only once will there be so many shiny new distributions to choose from. Only once will OpenSUSE, Ubuntu, OpenBSD and Fedora be released within one month of each other. Because of this The Utah Open Source Foundation is announcing the first and probably the only Multi-Distro Release Party in Utah. The release party will involve four major distros, plus anyone is welcome to bring their own distro to hand out.

The party will be held on Saturday, November 10, from 1-5pm at the Open Source Technology Center at Novell. We’ll have a few short presentations about the three released distributions, food and a large network install server for the Installfest. We hope to see you all there!

Where: Open Source Technology Center at Novell
Map: http://tinyurl.com/yprnqr
When: Saturday, November 10, 2007 1pm-5pm MST
What: Installfest, pizza, drinks and more.

You Can Help

I’d like to invite those interested in helping the Utah Open Source Conference 2008 to start attending the upcoming Conference planning meetings. Reply with the subject “Conference Planning” if you are interested in helping.

In addition, the Utah Open Source Foundation will begin regular “meets”. We’re planning on inviting leadership of each of the UGs, plus anyone interested in helping the community as a whole. UTOSF is dedicated to helping the groups by providing resources, tools and other benefits. Come and be a part of something great!

Cheers,

Clint Savage

October 1, 2007

=Utah Open Source=
Utah Open Source
The Utah Open Source Foundation
» Multi-Distro Release Party

Only once in a great while will we see an event like this one. Only once will there be so many shiny new distributions to choose from. Only once will OpenSUSE, Ubuntu and Fedora be released within one month of each other.

Because of this The Utah Open Source Foundation is announcing the first and probably only Multi-Distro Release Party in Utah. The release party will involve all three major distros, plus anyone is welcome to bring their own distro to hand out.

The party will be held on Saturday, November 10, from 1-5pm at the Open Source Technology Center at Novell. We’ll have a few short presentations about the three released distributions, food and a large network install server for the Installfest.

We hope to see you all there!

Map: http://tinyurl.com/yprnqr
When: Saturday, November 10, 2007 1pm-5pm MDT
What: Installfest, pizza, drinks and more.

Cheers,

Clint Savage
The Utah Open Source Foundation, Making Open Source better in Utah!

September 8, 2007

Hans Fugal
no nic
The Fugue :
» Brick Oven Pizza Party

I already blogged about finishing my brick oven, but I was perhaps a bit premature in that I hadn't actually had a real success actually cooking in it. But I was so confident that not only did I blog it, but I invited some friends over yesterday for a pizza party. We weren't disappointed.

About 1630 I lit the fire in the oven. I had about 4 2–3 inch pieces laying down in the back, and smaller pieces in front of that, and kindling in front of that, and a newspaper tied in a knot in front of that. It quickly caught on, without much tending at all. The transition from small to 2–3 inch pieces needed a bit of help—I needed more medium small pieces or I needed to arrange things differently. But a few well-placed pieces of kindling kept things going until the bigger pieces were blazing away. The fire was just about to die down to embers at 1730, a whole half hour before my guests were to arrive. The top of the oven was just barely starting to get white, so I'm not sure if it was hot enough at that moment to cook pizza or not. For timing reasons in any case I threw a bit more wood on. In the future I'll get even closer in timing and amount of wood guessing, but falling a little short is a whole lot better feeling than falling a lot long as I have in the past.

They arrived, I showed them the oven and we talked about it for awhile, and then the fire was down to just about the right spot for cooking pizza (and the white spot was now about half of the ceiling), so we began making the pies and I began moving the coals to the side and making sure we'd still have some flame.

My dough was too wet, probably because it's been really humid and I didn't adjust for that. It was hard to manage (sticky) but manage we did. We got the first pizza in the oven and held our collective breath. It didn't turn out to be a 3-minute pizza—more like 6 minutes—but it was a roaring success. The edges were browned and slightly charred, the toppings were brown and crispy (mmmmm! crispy pepperoni), the dough was cooked through.

The bottom, although cooked through, was not browned or charred as one would hope. I think this might be because the dough was too wet, but it might also be because the floor isn't getting hard enough. I think the latter is the case because of the bread experience (coming up). I think the heat is being drawn down into the concrete foundation (aka my patio) and ground, and I would have to fire it for a quite long time to saturate that, especially since less heat goes into the floor than the ceiling anyway. So the next step will be to get some cinder blocks and perhaps pour another slab (if I must), and get some insulation (in the form of air) underneath that floor.

We did 4 excellent pizzas (about 12 inches each) without any problem. I did of course have to keep adding small pieces of wood to the coals to keep a little flame going. Finally after the pizza was done I spread the embers out over the floor and let that soak for a few minutes (not very many). Then we scooped the coals and ashes out and put the bread in and closed the door. Half an hour later we pulled out some delicious sourdough bread. It too did not have the expected hot-hearth effects, but it was cooked through and the top was crispy and brown. The oven thermometer accompanying the bread read 425°F when we took it out. A hotter hearth would have been nice, again, but still a success. Honestly, I get better bread out of my dutch oven in the house oven, but I think it's a matter of getting the floor hotter and practice.

I estimate the cost for firing the oven was about $1, maybe less (at summer firewood prices). The pizza was fantastic (better than I can pull off in our oven with baking tiles), the bread was just fine, and the house didn't get hotter. Success!

September 3, 2007

Hans Fugal
no nic
The Fugue :
» Firing a Small Brick Oven

I've written up the things I've learned about firing a small brick oven, like the Anasazi. I've also reorganized my brick oven pages slightly. http://hans.fugal.net/brick

September 2, 2007

Hans Fugal
no nic
The Fugue :
» I Built an Oven

Well, I did it. You probably already knew that because I've been in the process for some time and I've told just about everyone on the planet. I've written up the things I learned while building my oven, so you can see just what all it takes.

Does it work? Yes, indeed it does. I can make pizza and follow up with a batch of bread. But it's a bit more tricky than the ordinary large brick oven. In a large brick oven, you have lots of room and lots of oxygen for a roarin' fire. You don't need a lot of fire-tending skill to successfully fire a big oven. But this oven requires quite a bit more skill. I'm going to write up exactly what I've learned about firing a small oven Real Soon Now™, but in the meantime I'll just tell you the secret: small pieces, lots of oxygen, and start at least ⅓ of the way back in the oven.

If you just can't wait, may I recommend visiting the excellent woodheat.org site which has excellent information on building fires, especially the Concise Guide to High-Performance Woodburning and Top Down Fever.