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Background Executive summary Tim Hortons one of North Americas largest coffee and fresh baked goods chains Today Tim Hortons has more than 2200 stores across Canada and a steadily growing base of 160 locations in key markets within the United States Our project is focus on the Inventory management of Tim Hortons which located in Bay Shore 2970 Carling Ave Inventory Management is the practice of planning directing and controlling inventory so that it contributes to the business profitability Inventory management can help business be more profitable by lowering their cost of goods sold andor by increasing sales Tim Hortons franchise restaurants deal with three suppliers The first supplier is the Main Company It supply its branches all the hardware that doesnt go to fridges The second supplier is Nelson supply them by milk cream and cream cheese The last one is Sis co Provide the 25 kind of daunts muffin and bread This branch has 32 employees and number of customer are more than 2000 persons depend on the day of the week demand increase in Saturdays and Sundays Also demand increases by the season More demand for coffee and hot chocolate during the winter However the demand for these items will be less during the summer Also more demand for iced Cappuccino in summer than winter Number of daily transactions is from 15-16 hundred a day and cost of items is fixed They use just in time system thus they use borrowing method in case a big unexpected order or other reasons or they can make a quick order The ordering inventory and receiving time take 24- 26 hours Also they use inventory back up and keep excess inventory against stock-out Existing Process Many Tim Hortons franchised restaurants including the branch on BaselineCarling in Ottawa use periodic inventory system in controlling inventories Under periodic system a manager periodically checks the shelves and the stockroom to determine
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