Submit a memo to the owner of a pizza restaurant that you work at. This is...

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Submit a memo to the owner of a pizza restaurant that you workat. This is the format the teacher asked us to submit it as. Noclosing name at the end. Please check for sentence structure&/or suggestions.
Date:           April 8, 2019
To:                 Carmine Stellato, Owner
From:           Krista Kamman, Marketing Manager
Subject:       Improving Competitive Edge with Customers

As requested, I have researched three competitors in the area andhave studied their pizza ordering and serving procedures. Here aremy findings and recommendations.
Conclusions
Our store has many great qualities, but there are a few thingswe should change to improve our competitive edge. These are threeof the main weaknesses that affect our productivity.
Outdated oven. Our current oven does not cookpizzas in a timely manner. It takes 7 minutes to cook eachpizza.
Dough preparation time. Currently, our pizzamakers take 2 minutes simply to prepare the dough for each pizzamade.
Customer service time. The time it takes forour patrons to receive their order is 16 minutes. Our competitorsaverage is 11 minutes to receive an order.
Recommendations
These are my recommendations to improve our productivity.
Replace Oven. Replace thecurrent oven with a more efficient one that cooks in less time. Ourcompetitors have updated models and can produce their pizzas moreefficiently with an accelerated time; five to six minutes versusour seven minutes.
Prepare Dough. Prepare thedough beforehand. This will save time on each order made. Two ofthe three competitors use prepared dough.
Construct a New Customer Service System. Amore efficient system for customer service is needed. Ourcompetitors take names or give out numbers for their customers.This varies slightly at the three locations but is a more efficientway for our patrons to receive their food quicker.
Summary
I believe our restaurant will be more successful after weimplement these changes. Can we meet on Wednesday, April 10 at 9a.m. to discuss the suggestions?

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3.6 Ratings (652 Votes)

To Carmine Stellato Owner FromKrista Kamman Marketing Manager Subject Competitive Edge over Competitors Date April 8 2019 As desired the investigation has been conducted on the subject matter Details of operational procedures of three competitors working in the area See Answer

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Submit a memo to the owner of a pizza restaurant that you workat. This is the format the teacher asked us to submit it as. Noclosing name at the end. Please check for sentence structure&/or suggestions.Date: April 8, 2019To: Carmine Stellato, OwnerFrom: Krista Kamman, Marketing ManagerSubject: Improving Competitive Edge with CustomersAs requested, I have researched three competitors in the area andhave studied their pizza ordering and serving procedures. Here aremy findings and recommendations.ConclusionsOur store has many great qualities, but there are a few thingswe should change to improve our competitive edge. These are threeof the main weaknesses that affect our productivity.Outdated oven. Our current oven does not cookpizzas in a timely manner. It takes 7 minutes to cook eachpizza.Dough preparation time. Currently, our pizzamakers take 2 minutes simply to prepare the dough for each pizzamade.Customer service time. The time it takes forour patrons to receive their order is 16 minutes. Our competitorsaverage is 11 minutes to receive an order.RecommendationsThese are my recommendations to improve our productivity.Replace Oven. Replace thecurrent oven with a more efficient one that cooks in less time. Ourcompetitors have updated models and can produce their pizzas moreefficiently with an accelerated time; five to six minutes versusour seven minutes.Prepare Dough. Prepare thedough beforehand. This will save time on each order made. Two ofthe three competitors use prepared dough.Construct a New Customer Service System. Amore efficient system for customer service is needed. Ourcompetitors take names or give out numbers for their customers.This varies slightly at the three locations but is a more efficientway for our patrons to receive their food quicker.SummaryI believe our restaurant will be more successful after weimplement these changes. Can we meet on Wednesday, April 10 at 9a.m. to discuss the suggestions?