Layer 3 of 3REBUILT v2
Supply Chain Plan
The time-bound, quantified operating parameters (P1–P8): what ByteBurger buys, makes, stores, and serves — in what quantities, from which suppliers, on which days, and at what cost. Every Plan element references the Framework domain (D-series) that governs it.
Dependency Architecture
The Plan operates within the Framework and is grounded in the Model. It does not skip layers — every number traces to a supplier constraint, a BOM calculation, or a demand forecast.
Chain of command (non-negotiable): Plan (P-series) → references → Framework (D-series) → references → Model (S-series). Before editing any Plan element, confirm which Framework rule governs it.
| Section | Title | Framework Domain | Depends On |
|---|---|---|---|
| P1 | Operating Parameters | Spans all domains | Model S-series via Framework |
| P2 | Demand Plan | D1 — Demand Management | P1 |
| P3 | Supplier Plan | D3 — Sourcing & Supplier Mgmt | P2 |
| P3.X | BOM Cost Analysis | D3 + D4 | P3 (needs supplier prices first) |
| P4 | Inventory Plan | D2 — Inventory Governance | P3 (ROP uses lead time + C5) |
| P5 | Procurement Plan | D4 — Procurement & Ordering | P3 + P4 |
| P6 | Logistics Plan | D5 — Logistics & Receiving | P3 + P5 |
| P7 | Production Plan | D6 — Operations & Transformation | P2 + P4 |
| P8 | Performance Targets | D7 — Performance & Risk | All sections |
Plans expire and refresh. Unlike the timeless Model and Framework, this document is time-bound — the numbers, schedules, and thresholds here are the initial operating and simulation parameters for ByteBurger's launch phase, updated as actual data replaces assumptions. Open items G1, G2, and G3 are all resolved.
P1
Operating Parameters
Foundational configuration — the physical and operational reality within which all Framework rules execute
Framework: D1–D7 (spans all domains). Feeds every downstream section.
P1.1 — Shop Configuration
| Parameter | Value | Framework Ref |
|---|---|---|
| Location | Single location — UAE (GCC region) | D3, D5 |
| Operating hours | 10:00 AM – 12:00 AM (midnight), 7 days/week | D6 |
| Receiving window | 7:00 AM – 10:00 AM daily (late protocol: P6.1) | D5.1 |
| Service periods | Lunch 12:00–14:00 · Dinner 19:00–22:00 · Off-peak otherwise | D1 |
| Demand channels | Walk-in (dine-in + takeaway) · Delivery App · Catering / Pre-orders | D1.1 |
| Currency | AED (UAE Dirham) | D4, D7 |
P1.2 — Capacity Parameters
| Capacity Point | Value | Ref | Bottleneck Risk |
|---|---|---|---|
| Grill | 12 patties simultaneously · ~60/hour at 5-min cook | C2a | Low at current volume |
| Fryer | 2 baskets · ~30 portions/hour at 4-min fry | C2b | First to bind as volume grows |
| Assembly | ~40 burgers/hour (1 assembler) | C2c | Moderate |
| Counter / Serving | ~50 transactions/hour (POS — independent of production) | C2d | Low at current volume |
| Freezer | 1.5 m³ (~300 kg) | C1 | Monitor on combined bulk orders |
| Refrigerator | 2.0 m³ — fresh produce + dairy | C1 | Monitor produce accumulation |
| Dry storage | 4 shelf-meters | C1 | Low risk |
| Serving cooler | ~100 cans/bottles | C1 | Low — managed by staging |
P1.3 — Staffing Plan
7 defined people. Persons A & B arrive at 07:00 for receiving and prep, then continue as the lunch team. Person G is a defined part-time cashier rostered for both peak windows — limited scope, easy to replace.
| Person | Shift | Hours | Role |
|---|---|---|---|
| Person A | Day (prep + lunch) | 07:00–16:00 (9h) | 07:00–10:00 receiving + prep · 10:00–16:00 grill/fryer |
| Person B | Day (prep + lunch) | 07:00–16:00 (9h) | 07:00–10:00 receiving + prep · 10:00–16:00 assembly/service |
| Person C | Day (lunch only) | 10:00–16:00 (6h) | Counter / POS / packaging |
| Person D | Evening | 16:00–00:00 (8h) | Grill / fryer |
| Person E | Evening | 16:00–00:00 (8h) | Assembly / service |
| Person F | Evening | 16:00–00:00 (8h) | Counter / POS / packaging |
| Person G | Part-time peak | 12:00–14:00 + 19:00–22:00 (~5h) | Counter / cashier only · easily replaceable |
P1.4 — Menu Configuration
Selling prices are owner decisions. Food cost % is NOT set here — it is a live calculated output produced in P3.X after supplier prices are defined.
| Menu Item | Selling Price (AED) | BOM Reference | Food Cost % |
|---|---|---|---|
| Classic Burger | 20 | BOM: Classic Burger | Calculated in P3.X |
| Classic Combo (Burger + Fries + Drink) | 32 | BOM: Classic Combo | Calculated in P3.X |
| Fries (individual) | 10 | T2 output + fry container | Calculated in P3.X |
| Soft Drink (individual) | 5 | FG-001/002 — pass-through (T5) | Calculated in P3.X |
| Bottled Water | 3 | FG-003 — pass-through (T5) | Calculated in P3.X |
P1.5 — Unit Convention Master (Dual-Unit System)
The translation layer between the supplier world and the kitchen world. Items are ordered in supplier units and consumed in kitchen units. If this table is wrong, every downstream calculation inherits the error silently.
| Item | Supplier Unit | Kitchen Unit | Conversion |
|---|---|---|---|
| Beef Patty | kg | piece | 1 pc = 0.150 kg · 1 kg = 6.67 pcs |
| Burger Bun | bag (12 pieces) | piece | 1 bag = 12 pcs (G3 resolved) |
| Lettuce / Tomato / Onion | kg | kg | 1:1 by weight |
| Cheese Slice | pack (200 slices) | piece | 1 pack = 200 slices |
| Cooking Oil / Sauce | liter | liter | 1:1 by volume |
| Frozen Fries | kg | portion | 1 portion = 0.200 kg · 1 kg = 5 portions |
| Soft Drink | case (24 cans) | can | 1 case = 24 cans |
| Bottled Water | case (12 bottles) | bottle | 1 case = 12 bottles |
| Sachets (ketchup/mustard/mayo) | box (1,000 pcs) | piece | 1 box = 1,000 pcs |
| Wrapping / Bags / Fry Containers | pack (500) | sheet/piece | 1 pack = 500 |
P2
Demand Plan
Forecasted demand — the upstream input to P3, P4, P5, and P7. If the demand plan is wrong, every downstream section inherits the error
Framework: D1 — Demand Management (D1.1 channels · D1.2 forecasting · D1.3 real-time monitoring). Demand variability: ±30% daily swing per Model demand profile.
P2.1 — Weekly Demand Forecast
| Day | Walk-in | Delivery | Catering | Total | Level |
|---|---|---|---|---|---|
| Sunday | 40 | 20 | 0 | 60 | Low |
| Monday | 45 | 25 | 0 | 70 | Low |
| Tuesday | 50 | 25 | 5 | 80 | Medium |
| Wednesday | 55 | 30 | 5 | 90 | Medium |
| Thursday | 70 | 40 | 10 | 120 | High |
| Friday | 80 | 45 | 15 | 140 | High |
| Saturday | 75 | 40 | 10 | 125 | High |
| Weekly Total | 415 | 225 | 45 | 685 | Avg 98/day |
Average daily meals = 98. Average daily patties = 74 (98 × 75% menu mix). Two different numbers for two different purposes — never mix them.
P2.2 — Intra-Day Demand Distribution
| Service Period | % of Day | Meals (Thu 120) | Implication |
|---|---|---|---|
| Morning (10:00–12:00) | 10% | 12 | Light. Prep window. Stations warming up. |
| Lunch peak (12:00–14:00) | 35% | 42 | Maximum throughput. All stations active. Person G on counter. |
| Afternoon (14:00–19:00) | 15% | 18 | Moderate. Re-prep for dinner. Restock cooler. |
| Dinner peak (19:00–22:00) | 30% | 36 | Second major rush. Person G on counter. |
| Late evening (22:00–00:00) | 10% | 12 | Tapering. End-of-day assessment. |
P2.3 — Menu Mix
| Menu Item | % of Meals | Meals/Day (avg 98) | Patty? |
|---|---|---|---|
| Classic Combo | 55% | 54 | Yes |
| Classic Burger (alone) | 20% | 20 | Yes |
| Fries (alone) | 15% | 15 | No |
| Soft Drink (alone) | 8% | 8 | No |
| Bottled Water (alone) | 2% | 2 | No |
| Patty-inclusive meals | 75% | 74 pcs avg | Yes — drives protein/bun demand |
P2.4 — Average Daily Ingredient Demand (Planning Reference)
Average figures for supplier negotiations, budgets, and storage sizing. The software does NOT use averages for daily staging — execution uses P2.5 demand-level quantities.
| Item | Avg Daily Usage | Inv. Cat | Avg Weekly |
|---|---|---|---|
| Beef Patty | 11.1 kg │ 74 pcs | I2/I6 | 77.7 kg │ 518 pcs |
| Burger Bun | 6.2 bags │ 74 pcs | I4 | 43.2 bags │ 518 pcs |
| Lettuce | 2.2 kg | I1 | 15.4 kg |
| Tomato | 3.0 kg | I1 | 21.0 kg |
| Onion | 1.5 kg | I1 | 10.5 kg |
| Cheese Slice | 74 pcs | I3 | 518 pcs |
| Cooking Oil | 2.1 L | I7 | 14.7 L |
| Frozen Fries | 10.4 kg │ 52 portions | I2 | 72.8 kg │ 364 portions |
| Burger Sauce | 1.5 L | I5 | 10.5 L |
| Pickles | 1.1 kg | I5 | 7.7 kg |
| Soft Drinks | 62 cans | I8 | 434 cans │ 19 cases |
| Bottled Water | 10 bottles | I8 | 70 bottles │ 6 cases |
P2.5 — Demand-Level Staging Quantities (Execution Reference)
These quantities drive daily kitchen decisions. The software prompts the correct row each morning based on that day's demand level. All quantities include a 15% buffer: forecast meals × menu mix % × 1.15.
| Demand Level | Days | Forecast | Patties | Fries | Buns |
|---|---|---|---|---|---|
| Low | Sun · Mon | 60–70 | 52–61 pcs (7.8–9.2 kg) | 7.0–8.1 kg (35–41 port.) | 52–61 pcs |
| Medium | Tue · Wed | 80–90 | 69–78 pcs (10.4–11.7 kg) | 9.4–10.5 kg (47–53 port.) | 69–78 pcs |
| High | Thu · Fri · Sat | 120–140 | 104–121 pcs (15.6–18.2 kg) | 14.0–16.3 kg (70–82 port.) | 104–121 pcs |
P3
Supplier Plan
Sourcing architecture — the foundation for all inventory and procurement logic. P3 precedes P4 by design: MOQ, lead time, and delivery schedule must exist before ROP can be calculated
Framework: D3 — Sourcing & Supplier Management. Supplier categorization follows the Kraljic Matrix. Protein supply is ring-fenced exclusively to SUP-001 and SUP-011 — a strategic risk decision.
P3.1 — Supplier Register
| ID | Supplier | Kraljic | Items | Schedule | Lead | Payment | MOQ |
|---|---|---|---|---|---|---|---|
| SUP-001 | Al Jazeera Meats | Critical (Strategic) | Frozen beef — primary protein | Mon·Wed·Fri | 1–2d | Net 30 | 11 kg (~73 pcs) |
| SUP-002 | Fresh Bakery Co. | Critical (Bottleneck) | Burger buns | Daily | Same day | COD | 7 bags/day |
| SUP-003 | Green Valley Produce | Important (Leverage) | Lettuce · Tomato · Onion | Daily (Mon–Sat) | Same day | Net 15 | 5 kg/item |
| SUP-004 | Gulf Dairy | Important (Leverage) | Cheese slices | Tuesday only | 1–2d | Net 15 | 1 pack |
| SUP-005 | National Beverages | Important (Leverage) | Soft drinks · Water | Weekly (Tue) | 3–5d | Net 30 | 1 case |
| SUP-006 | Gulf Frozen & Dry | Routine | Fries · Oil · Salt · Sauce · Pickles · Sachets | Weekly (Wed) | 3–5d | Net 30 | See P3.3 |
| SUP-007 | Kitchen Supplies LLC | Routine | All consumables / packaging | Bi-weekly | 2–5d | Net 30 | Varies |
| SUP-008 | Pro Kitchen Equipment | Service | Equipment · Spare parts | On order | 1–4 wk | Per invoice | 1 unit |
| SUP-009 | CleanTech Services | Service | Pest control · Deep cleaning | Monthly | N/A | Monthly | N/A |
| SUP-010 | Waste Management Co. | Service | Waste · Used oil collection | Weekly (Sun) | N/A | Monthly | N/A |
| SUP-011 | Brazil Beef Exports | Important (Strategic reserve) | Frozen beef — int'l backup | Monthly | 6–8 wk sea | LC at sight | 75 kg (500 pcs) |
P3.2 — Supplier Delivery Schedule Matrix (C5)
The maximum gap between deliveries determines worst-case exposure for each item — a direct input to P4 ROP calculations.
| Supplier | Sun | Mon | Tue | Wed | Thu | Fri | Sat | Max Gap |
|---|---|---|---|---|---|---|---|---|
| SUP-001 Beef | — | ✓ | — | ✓ | — | ✓ | — | 3 days (Fri→Mon) |
| SUP-002 Buns | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | 1 day (daily) |
| SUP-003 Produce | — | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | 2 days (Sat→Mon) |
| SUP-004 Dairy | — | — | ✓ | — | Emerg. | — | — | Tue standing order |
| SUP-005 Beverages | — | — | ✓ | — | — | — | — | 7 days (weekly) |
| SUP-006 Frozen/Dry | — | — | — | ✓ | — | — | — | 7 days (weekly) |
| SUP-007 MRO | — | 1st | — | — | — | 15th | — | ~14 days (bi-weekly) |
| SUP-010 Waste | ✓ | — | — | — | — | — | — | 7 days (weekly) |
P3.4 — Pricing Schedule
All prices in AED. The software always uses LANDED COST for international sourcing — never the raw supplier price. Beef: SUP-001 charges 16.70/kg; at 0.150 kg/patty = 2.51/pc.
| Item | Supplier | Unit Price (AED) | Landed (int'l) |
|---|---|---|---|
| Beef Patty (local) | SUP-001 | 16.70 / kg (≈2.51 / pc) | N/A |
| Beef Patty (int'l) | SUP-011 | 12.00 / kg (≈1.80 / pc) | ~16.00 / kg landed — use this |
| Burger Bun | SUP-002 | 9.60 / bag (≈0.80 / pc) | N/A |
| Lettuce | SUP-003 | 8.00 / kg | N/A |
| Tomato | SUP-003 | 5.00 / kg | N/A |
| Onion | SUP-003 | 3.00 / kg | N/A |
| Cheese Slice | SUP-004 | 120.00 / pack (0.60 / slice) | N/A |
| Frozen Fries | SUP-006 | 8.00 / kg (1.60 / portion) | N/A |
| Cooking Oil | SUP-006 | 12.00 / L | N/A |
| Burger Sauce | SUP-006 | 18.00 / L | N/A |
| Soft Drink (can) | SUP-005 | 1.20 / can | N/A |
| Bottled Water | SUP-005 | 0.80 / bottle | N/A |
P3.X — BOM Cost Analysis (Live Calculated Output)
Food cost % cannot be calculated before supplier prices are defined — so it appears here, after P3.4. The software recalculates instantly when prices change.
| Menu Item | BOM Cost (AED) | Price | Food Cost % | Alert |
|---|---|---|---|---|
| Classic Burger | ~4.73 (beef 2.51 · bun 0.80 · veg/cheese/sauce/wrap) | 20.00 | 23.7% | > 35% |
| Classic Combo | ~7.75 (burger 4.73 · fries 1.60 · drink 1.20 · pkg 0.22) | 32.00 | 24.2% | > 35% |
| Fries (alone) | ~1.80 (fries 1.60 · oil 0.10 · container 0.10) | 10.00 | 18.0% | > 30% |
| Soft Drink (alone) | 1.20 (1 can) | 5.00 | 24.0% | > 25% |
| Bottled Water (alone) | 0.80 (1 bottle) | 3.00 | 26.7% | > 25% |
P3.5 — Supplier Forecast Sharing (D3.6)
| Supplier | Forecast Type | Frequency | Method |
|---|---|---|---|
| SUP-001 Meats | Weekly forecast + 2-week outlook | Sunday by 5 PM | Email + phone |
| SUP-002 Bakery | Weekly volume + next-day confirmation | Sunday + daily by 3 PM | App + phone |
| SUP-003 Produce | Monthly volume by item | 1st of month | |
| SUP-004 Dairy | Monthly volume estimate | 1st of month | |
| SUP-005 Beverages | Weekly order quantity | Every Friday | |
| SUP-011 Int'l Beef | Quarterly plan + monthly breakdown | 10 wks before stock date | Formal PO |
P3.6 — International Sourcing Plan (SUP-011)
| Action | Timing | Responsible | Notes |
|---|---|---|---|
| Place quarterly PO | 10 weeks before need | Shop manager | CIF Dubai · LC at sight |
| Pre-submit customs docs | 1 week before arrival | Customs broker | Invoice · CoO · Health + Halal cert · HS code · B/L |
| Weekly shipment tracking | Every Monday from dispatch | Manager / forwarder | Dispatch → port → customs → ETA |
| Customs clearance | On arrival — allow 1–7 days | Customs broker | Duties per HS code (in landed cost) |
| Receive at shop | 1–2 days post-clearance | Morning prep staff | ≤ -18°C · GRN · FIFO to I2 |
P3.7 — Supplier Performance Targets (D3.5)
| Metric | Target | Escalation → P8 |
|---|---|---|
| On-Time Delivery Rate | ≥ 95% per supplier | < 90% in a month → formal review |
| Quality Acceptance Rate | ≥ 98% pass inspection | 3 rejections / 30 days → escalate |
| Order Accuracy | ≥ 99% match to PO | Mismatch → GRN note + credit tracked |
| Lead Time Consistency | Within ±1 day | Consistent deviation → contract review |
| Cheese Weekend Cover | ≥ 220 slices Friday eve | Below → emergency Thursday order |
P4
Inventory Plan
Opening stock · ROP · Safety stock · Staging — every value traces to a source. Lead times from P3.1, delivery schedules from P3.2, MOQs from P3.1/P3.3, usage from P2.4
Framework: D2 — Inventory Governance. ROP = (Average Daily Usage × Lead Time in Days) + Safety Stock. Where the C5 delivery gap exceeds lead time, the gap is used.
P4.1 — Shelf Life Classification
| Category | Definition | Primary Protection | Items |
|---|---|---|---|
| Category A | Shelf life > 14 days · storage risk near zero | Order more — structural buffer (2–3 day SS) | Frozen beef · fries · oil · cheese · sachets · cans · MRO |
| Category B | Shelf life < 7 days · waste risk if over-ordered | Staging discipline + emergency triggers | Fresh produce · buns · thawed beef · working stock |
P4.2 — Safety Stock Scale
| Scale | Definition | Applied To |
|---|---|---|
| Minimal | Tightest buffer. Excess spoils same/next day. | I1 produce · I4 buns · I12 working stock |
| Low | Small buffer. Short shelf life but days available. | I3 cheese (open packs) |
| Moderate | Meaningful buffer. Category A, weekly supply. | I2 frozen · I10 MRO consumables |
| Comfortable | Long shelf life. Generous buffer — low waste risk. | I5 sauces/pickles · I7 ambient dry · I8 resale |
P4.4 — Opening Stock, ROP & Order Quantities
Opening stock is set at or above ROP so the simulation starts stable and non-triggered. Order quantities derive from storage, shelf life, and demand — not supplier defaults.
| Item | Cat | Daily Usage | Lead/Gap | Safety Stock | ROP | Opening | Order Qty |
|---|---|---|---|---|---|---|---|
| Beef Patty | I2 | 74 pcs | 3d gap | 222 pcs (33.3 kg) | 370 pcs | 500 pcs (75 kg) | ~144 kg / 10 days (P5) |
| Burger Bun | I4 | 74 pcs | Same day | 74 pcs | 148 pcs | 200 pcs | Daily ~7 bags |
| Lettuce | I1 | 2.2 kg | Same day | 1.1 kg | 3.3 kg | 6 kg | Every 1–2 days |
| Tomato | I1 | 3.0 kg | Same day | 1.5 kg | 4.5 kg | 8 kg | Every 2 days |
| Onion | I1 | 1.5 kg | Same day | 0.75 kg | 2.25 kg | 5 kg | Every 3–4 days |
| Cheese Slice | I3 | 74 pcs | Tue only | 370 pcs | 444 pcs | 700 pcs | 3 packs Tuesday |
| Cooking Oil | I7 | 2.1 L | 7d gap | 14.7 L | 29.4 L | 40 L | 20 L monthly |
| Frozen Fries | I2 | 52 port. | 7d gap | 31.2 kg | 52 kg | 80 kg | 25 kg weekly |
| Burger Sauce | I5 | 1.5 L | 7d gap | 10.5 L | 18.0 L | 20 L | 5 L per ROP |
| Soft Drinks | I8 | 62 cans | 7d gap | 186 cans | 496 cans | 864 cans | 528 cans weekly |
| Ketchup Sachet | I8 | 148 pcs | 7d gap | 1,036 pcs | 1,776 pcs | 2,000 pcs | 1 box per ROP |
| Wrapping Paper | I10 | 74 sheets | 14d gap | 370 sheets | 592 sheets | 1,000 sheets | 1 pack per ROP |
Soft drinks: opening 864 cans, ROP 496, first reorder ~Day 6, 3-day buffer on delivery day — the system breathes, no Day-1 panic ordering. Cheese: opening 700 pcs covers a full week; Friday check < 220 slices triggers an emergency Thursday delivery.
P4.6 — SKU Classification (ABC-XYZ + Kraljic)
| Value ╲ Movement | High (daily) | Medium (several/wk) | Low (weekly−) |
|---|---|---|---|
| High Value (>5 AED) | Beef patties — daily counts | Oil · Sauce — every 2–3d | Critical spares — every 2–3d |
| Medium Value (1–5 AED) | Buns · Fries · Cheese — every 2–3d | Pickles · Drinks — weekly | Bottled water — weekly |
| Low Value (<1 AED) | Sachets · Paper · Bags — weekly | Chemicals · Towels — monthly | Salt · Bulbs — monthly |
P4.7 — Cycle Count Frequency
| Classification | Frequency | Rationale |
|---|---|---|
| HV/HM (Beef) | Daily | Highest cost + movement. Errors → stockouts or loss. |
| HV/LM (Critical spares) | Every 2–3 days | A missing critical spare stops production. |
| HV/MM · MV/HM (Oil, sauce, buns, fries, cheese) | Every 2–3 days | High cost or movement — errors compound fast. |
| MV/MM · LV/HM (Pickles, drinks, sachets) | Weekly | Catches discrepancies before they compound. |
| MV/LM · LV/MM · LV/LM (Water, cleaning, salt) | Monthly | Low per-item financial impact. |
| MRO Equipment (I9) | Quarterly | Long-life assets. Physical verification. |
P5
Procurement Plan
Order calendar · Budget · Authorization — a direct output of combining P3.2 supplier schedules with P4.4 ROP triggers
Framework: D4 — Procurement & Ordering. The order calendar is trigger-based, not a rigid schedule. Two triggers: shelf life forces it (Category B), or stock hits ROP.
P5.1 — Ordering Principles
Beef cycle: every 10 days · ~144 kg (~960 pcs). We order on the Mon/Wed/Fri day closest to the 10-day cycle, cutting effort from 3 orders/week to ~3/month for our most critical item.
Produce by shelf life: lettuce every 1–2 days · tomato every 2 days · onion every 3–4 days (7-day shelf life per D2).
P5.2 — Weekly Order Calendar
| Day | Orders Placed | Deliveries | Key Actions |
|---|---|---|---|
| Sunday | Beef (if cycle) · Buns · send weekly forecast | Waste collection · Buns | Weekly review. Confirm Monday deliveries. |
| Monday | Buns · Lettuce · Tomato/Onion if due | Beef (if cycle) · Produce · Buns | GRN all. Verify beef ≤ -18°C. |
| Tuesday | Buns · Produce · Cheese standing (3 packs) · Beverages if ≤ ROP | Buns · Produce · Cheese · Beverages | Verify dairy ≤ 4°C. Confirm 3 packs cheese. |
| Wednesday | Beef (if cycle) · Buns · Produce · SUP-006 vs ROP | Beef · Buns · Produce · Frozen & Dry | Busiest receiving day. Verify freezer space first. |
| Thursday | Buns · Produce · Friday prep stock check | Buns · Produce | High-demand eve. Order any item at risk now. |
| Friday | Beef (if cycle) · Buns · Produce if due | Beef · Buns · Produce | Peak day. Evening Friday stock check. |
| Saturday | Buns · Produce if due · Friday cheese check | Buns · Produce | Weekly KPI + waste report. Confirm Sunday orders. |
P5.3 — Monthly Procurement Budget
| Category | Supplier | Monthly (AED) | % of Total |
|---|---|---|---|
| Proteins (beef local) | SUP-001 | 5,500–6,500 | 30–35% |
| Bakery (buns) | SUP-002 | 1,800–2,000 | ~10% |
| Produce | SUP-003 | 2,000–2,500 | ~12% |
| Dairy (cheese) | SUP-004 | 1,300–1,500 | ~7% |
| Frozen & Dry Goods | SUP-006 | 2,500–3,000 | ~14% |
| Beverages | SUP-005 | 1,500–2,000 | ~9% |
| MRO Consumables | SUP-007 | 800–1,200 | ~5% |
| MRO Equipment & Maint. | SUP-008/009 | 500–1,000 | 3–5% |
| Total | All Suppliers | ~16,000–19,700 | 100% (food cost target 30–35%) |
P5.4 — Authorization Thresholds
| Order Type | Amount (AED) | Authorization |
|---|---|---|
| Standing orders (buns, produce) | < 500 | Auto-approved |
| Routine within budget | 500–3,000 | Shop manager (same-day) |
| Large / budget-exceeding | > 3,000 | Owner approval |
| Emergency orders | Any amount | Shop manager + written justification |
P6
Logistics Plan
Receiving schedule · Shipment tracking · Emergency transport. The 7–10 AM window protects kitchen operations — it is not a punishment mechanism
Framework: D5 — Logistics & Receiving. The late-delivery protocol is stock-aware: refusing goods when stock is at or below ROP is self-harm, not discipline.
P6.1 — Late Delivery Protocol (Stock-Aware)
| Stock Position | Action | Supplier Consequence |
|---|---|---|
| Well above ROP | Refuse. Reschedule. | Log as late vs D3.5 KPI. Formal notification. |
| At or near ROP | Accept. Do not refuse. | Log late + non-conformance notice. Written explanation in 24h. |
| Safety stock / critical | Accept immediately. No delay. | Urgent non-conformance. Supplier review if 3rd incident this month. |
P6.1 — Daily Receiving Schedule (07:00–10:00)
| Time | Supplier / Items | Inspection Standard | Put-Away |
|---|---|---|---|
| 07:00–08:00 | SUP-003 fresh produce (daily) | Freshness visual. Weigh vs note. | I1 Fridge · FIFO · date label |
| 08:00–09:00 | SUP-001 beef · SUP-004 cheese (Tue) | Beef ≤ -18°C (reject > -15°C) · Cheese ≤ 4°C (reject > 6°C) | Beef → I2 · Cheese → I3 · FIFO |
| 09:00–10:00 | SUP-002 buns · SUP-005 bev · SUP-006 frozen/dry · SUP-007 MRO | Buns: freshness/count · Frozen ≤ -18°C · MRO: qty vs PO | Buns → I4 · Bev → I8 · Frozen → I2 · Dry → I7 |
P6.3 — Emergency Transport Triggers
| Scenario | Trigger | Action | Cost Threshold |
|---|---|---|---|
| Beef stockout risk | I2+I6 < 74 pcs AND next delivery > 1 day | Staff pickup from SUP-001. Manager authorizes. | Up to AED 200 vs ~2,500 lost sales |
| Bun stockout | I4 < today's forecast AND SUP-002 can't deliver | Pickup from SUP-002 or alternative bakery. | Up to AED 100 |
| Critical equipment failure | Grill/fryer down · no spare · SLA missed > 4h | Emergency collect from SUP-008. | No upper limit — production stopped |
| Cheese weekend gap | Stock < 220 slices Friday evening | Emergency SUP-004 Thursday delivery. | Up to AED 300 |
P7
Production Plan
Daily schedule · Station assignments · Staging quantities. Beef thaws 07:00–07:30 AM daily — previous-evening thawing is discontinued
Framework: D6 — Operations & Transformation. Morning thawing gives 3 hours before service, maximizes the safe usage window, and is controlled by staff already on site.
P7.1 — Hour-by-Hour Daily Schedule
| Time | Activity | Responsible | Output |
|---|---|---|---|
| 07:00–07:30 | Thaw beef I2 → I6, quantity per P2.5 demand level. Label thaw time. | Persons A & B | I6 loaded. Temp log started. |
| 07:30–09:00 | Receive + GRN deliveries (P6.1). Prep produce I1→I12. Count buns. Refill sauce. | Persons A & B | All I12 ready for lunch. |
| 09:00–10:00 | Complete prep. Verify all stations. Brief Person G on forecast. | A · B + C arrives | Stations confirmed. Shop opens 10:00. |
| 10:00–12:00 | Light service (~10%). Cook to order. Monitor pace vs forecast. | A · B · C | Pace tracking active. |
| 12:00–14:00 | LUNCH PEAK (35%). All stations. Person G on counter. Stockout monitoring. | A · B · C + G | ~20–25 meals/hr. Cycle ≤ 12 min. |
| 14:00–16:00 | Re-prep for dinner. Recount buns. Restock cooler. Verify I6. | A · B · C | Dinner I12 replenished. |
| 16:00–16:30 | Shift handover (A/B/C → D/E/F). KPIs · stock · forecast. Person G departs. | All staff | Clean handover. |
| 16:30–19:00 | Dinner prep. Verify I6 (~9h old) — escalate if insufficient (cannot re-thaw). | D · E · F | Dinner stations ready. |
| 19:00–22:00 | DINNER PEAK (30%). Person G on counter. Watch delivery-app packaging draw. | D · E · F + G | ~15–20 meals/hr. Cycle ≤ 12 min. |
| 22:00–23:30 | Tapering. Assess I6/I12 — store or discard. Log all waste (D2.3). Cleanup. | D · E · F | Waste log complete. |
| 23:30–00:00 | Final service. Confirm tomorrow deliveries. Note I6 status for morning team. | D · E · F | Shop secured. |
P7.2 — Station Utilization at Peak (Friday Lunch — binding case)
| Station | Capacity/hr | Req. (Fri Lunch) | Utilization | Status |
|---|---|---|---|---|
| Grill (C2a) | 60 patties | 25 patties | 42% | Comfortable |
| Fryer (C2b) | 30 portions | 18 portions | 60% | Moderate — first to bind |
| Assembly (C2c) | 40 burgers | 25 meals | 63% | Moderate |
| Counter (C2d) | 50 transactions | 25 transactions | 50% | Comfortable — Person G covers |
No station exceeds 65% utilization at current volumes — meaningful headroom exists before production becomes a constraint.
P8
Performance Targets & Simulation Criteria
KPIs · Review calendar · Risk register · Software validation
Framework: D7 — Performance & Risk Management. These targets define when the simulation and the live operation are healthy — and when escalation fires.
P8.1 — KPI Targets & Escalation
| KPI | Target | Frequency | Escalation Trigger |
|---|---|---|---|
| Menu Availability Rate | ≥ 98% | Daily | < 95% for 2 consecutive days |
| Item Fill Rate | ≥ 99% | Daily | < 97% for 3 consecutive days |
| Order Cycle Time | ≤ 12 min avg | Per order | Average > 15 min on any day |
| Quality Compliance | ≥ 99% | Daily | < 97% OR any food safety incident |
| Waste Rate | < 5% of inventory value | Weekly | > 7% in any week |
| Supplier On-Time Rate | ≥ 95% per supplier | Per delivery | < 90% in a calendar month |
| Forecast Accuracy | ±15% deviation | Daily + monthly | ±25%+ for 2 consecutive weeks |
| Budget Adherence | Within 5% of budget | Monthly | Exceeds budget by > 10% |
| Equipment Uptime (critical) | ≥ 99% | Daily | Critical equipment down > 4 hours |
| Stock Accuracy | ≥ 98% | Per cycle count | < 95% on any count |
| Shrinkage Rate | < 2% of inventory value | Monthly | > 3% in any month |
| Beef Unit Cost | ≤ 16.70/kg local · ≤ 16.00/kg int'l | Monthly | Threshold exceeded → source review |
P8.2 — Review Calendar
| Cadence | When | Agenda |
|---|---|---|
| Daily standup | 09:30 AM (after receiving) | Yesterday KPIs · today forecast · stockout risks · equipment status |
| Weekly review | Sat eve / Sun morning | Week KPIs · waste · supplier performance · next-week demand · cheese check |
| Monthly review | 1st week of month | Spend vs budget · stock accuracy · shrinkage · price validity · food cost % |
| Quarterly review | Jan/Apr/Jul/Oct | Kraljic review · SKU reclassification · contracts · SUP-011 PO · beef source mix |
P8.3 — Risk Register (D7.2)
| Risk | Prob. | Impact | Mitigation |
|---|---|---|---|
| Critical supplier failure — beef (SUP-001) | Low | Critical | SUP-011 reserve · 3-day I2 buffer · weekly forecast sharing |
| Equipment breakdown — grill/fryer | Med | Critical | Preventive maintenance · spares in I11 · 4-hr SLA |
| Refrigeration / freezer failure | Low | Critical | Temp alarm · emergency SLA · insurance · perishable triage |
| Cheese weekend gap | Low | Moderate | 700 pcs opening + Tue standing · Friday ≥ 220 check |
| Demand spike > +30% | Med | Moderate | P2.5 staging buffers · pace tracking · emergency ordering |
| Customs delay — SUP-011 | Med | Moderate | Order 10 wks ahead · 3-day local buffer · air freight backup |
| Staff shortage | Med | Moderate | Cross-training · Person G replaceable · reduce menu temporarily |
| Food safety incident | Low | Critical | Receiving + 6 production quality points · FIFO · recall protocol |
P8.4 — Simulation Success Criteria (sample)
| # | Criterion | Test Method |
|---|---|---|
| 1 | All 14 KPIs calculable from simulated data | Run 30-day simulation. Verify outputs in range. |
| 2 | ROP triggers generate automatic purchase requisitions | Simulate to ROP. Confirm PR with correct supplier + MOQ qty. |
| 3 | Dual-unit system works without errors | Order beef in kg, convert to pcs (0.150). No rounding drift over 30 days. |
| 4 | Demand-level staging prompts correctly | Verify Low/Med/High quantities prompted each morning. |
| 5 | Thaw timing correct | Verify 07:00–07:30 prompt, qty per P2.5 not fixed average. |
| 6 | Shelf life categories enforced | Category B flags end-of-service waste; Category A uses buffer logic. |
| 11 | Late delivery protocol fires correctly | Simulate late delivery; verify stock-position check before refuse/accept. |
| 12 | ABC-XYZ + Kraljic tags applied | Every SKU tagged; cycle count schedule applied automatically. |
Plan Summary
This Plan defines what ByteBurger will specifically do, in what quantities, and when. Every number traces to a source. Nothing is assumed.
| Element | Final Decision |
|---|---|
| Architecture | P3 before P4. Food cost % moves to P3.X. Full D-series chain in every header. |
| Staffing | 7 defined people. A+B 07:00–16:00 · C 10:00–16:00 · D/E/F 16:00–00:00 · G part-time peak cashier. |
| Unit system | Dual-unit. Beef order kg/consume pcs · fries kg/portions · cheese packs · buns bags of 12. |
| Demand planning | Averages (98 meals, 74 patties) = reference only. Execution uses P2.5 Low/Med/High. |
| Beef thawing | 07:00–07:30 AM daily. Qty = next demand level + 15% buffer. Evening thawing discontinued. |
| Beef ordering | Every 10 days · ~144 kg. Freezer safe (144 kg beef + 80 kg fries = 224 kg < 300 kg). |
| Cheese | Tuesday-only standing order (3 packs). Friday check < 220 slices → emergency Thursday. |
| Soft drinks | ROP 496 cans · opening 864 · first reorder ~Day 6 · Category A logic. |
| Receiving protocol | Stock-aware: healthy → refuse · at ROP → accept + log · safety stock → accept + escalate. |
| Open items | G1 · G2 · G3 all RESOLVED — ready for final software lock. |
A plan fails not because it misunderstands the domain (a Model failure) nor because it uses the wrong organizing logic (a Framework failure) — it fails when execution falls short of intent. The simulation exists to find those failures before they cost anything. Status: REBUILT v2 — traceable, ready for software development.