The Cherry Lady

In: Business and Management

Submitted By lauralee94
Words 550
Pages 3
the filling and create a bottom. Finally, the candy is cooled and the tart cherry caramels are removed from the mold by gently reversing and tapping. The resulting tart cherry caramel is oval in shape, with a raised cherry design on top. Producing these chocolates requires skill, attention to detail, and quite a bit of patience!
On a good day, production yielded fifteen to eighteen pounds, which was approximately 500 to 600 pieces.
Problems with production could result from a poor batch of chocolate or humid weather conditions. Alicia said,
Whenever you are producing a food product like this, there is always an automatic scrap percentage.
In fact, even on my best days scrap generally falls around 10%. On TCL’s worst days, scrap was 75%.
When I had an unusually high quantity of scrap, I either donated the product to homeless shelters or food banks, or gave it to friends.
During the holiday season, September through
TCL was at peak production. Alicia manufactured for eight to ten hours a day, with three additional hours required for set-up and cleanup. Alicia attempted to schedule her production days for individual chocolate flavors. Occasionally, she was able to build inventory and draw from it as needed. Yet, some of TCL’s regular customers were accustomed to rapid turnaround and seldom ordered in advance. Instead, they ordered when they were out of product and expected immediate delivery. Alicia valued these customers and worked to accommodate them, even if it meant sacrificing her scheduled production. Consequently, the business operated mainly on a day-to-day basis, rather than following a strict production schedule.
Completed candy was temporarily put on trays, individually screened for quality, and hand-packed into stock or gift boxes. During the busy holiday season,
C-26 Case 1 The Cherry Lady some additional…...

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