Supply Chain Audit with Focus on Developing a Robust Quality Control System with Multiple Small Vendors

Case Synopsis

Happy Valley Meat Company (HVM) works a number of small livestock farms in the north east. A major pain point is ensuring only the highest quality product is purchased and then reaches the customer. In this collaboration, MBA students will first conduct interviews to map where lapses in QC occur and what the outcome of a QC failure at that point is. Once a complete picture is gathered, HVM team members will work with the MBA students to develop recommendations (to hopefully be implemented) to check and intervene when necessary to uphold high quality. HVM currently tracks errors and failures regarding quality as support cases. The MBA students will work together to set realistic support case goals to measure success of the program once implemented.

Relevant Topics

Operations

Process Design Review
Scalability Assessment
Inter-Departmental Efficiency Assessment

Purchasing, Logistics, Supply Chain

Sourcing & Distribution Analysis
Inventory Management
Distribution Optimization

Quality Control

Process Mapping & Checking
Document Validity Verification
Data and Fact Checking

Learning Objectives

  • Supply Chain Mapping
  • Hazard Identification and Prioritization
  • The Creativity Required by Small Under-resourced Businesses
  • How Meat gets from a Farm to Diners and What can go Wrong
  • Successful Communication of Compliance Documentation

Company Overview

NameHappy Valley Meat Company
TaglineHVM exists to improve the lives of the people and animals that feed us
HQNew York
RevenueUnlisted
# Employees5-10
Hiring Potential
  • Follow-on Projects
  • Formal Internship
  • Entry Level Full-Time
Growth StageSmall Business
Websitehttps://happyvalleymeat.com
Funding StatusUnfunded
Funding SizeUnfunded
DescriptionHappy Valley Meat Company (HVM) is a certified B Corp based out of Brooklyn NY. HVM exists to improve the lives of the people and animals that feed us. They do that by buying whole animals (beef, lamb, pork) from farmers that raise their animals with high welfare standards and breaking the cuts into industry standard products for restaurants.
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