...RUNNING HEAD: Menu of Changes at Applebee’s Menu of Changes at Applebee’s Marketing Management Situational Analysis While their menu changes from region to region to accommodate the tastes of people in different parts of the country, it is still a mostly "American" menu with large portions. Usually the menu consists of such items as spinach and artichoke dip, fried chicken, different types of steaks, salads, as well as hamburgers, French fries, ice cream and apple pie. These are different types of foods from those offered by Chili's, and they promote more of a small town family feeling as compared to Chili's party mood. Atmosphere is another characteristic that shows how Applebee's is a small town restaurant and Chili's is a party restaurant. For example, it can be seen that Applebee's strives to be a hometown restaurant bar and grill. Applebee's likes to call itself a "neighborhood" place to go. In order to enhance the small town neighborhood image, Applebee's uses light pinewoods for trim for the tables, bench seats, and chairs. The booths are roomy to accommodate lots of people. Free balloons are offered to kids in the restaurant as well, further promoting the neighborhood feel. In general it can be said that Applebee's atmosphere is that of a small town, neighborhood, and family restaurant. External Environmental Analysis (outside the organization) Economic According to restaurant.org, restaurant-industry sales are forecast to advance 3.9 percent in 2010...
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...To help you prepare for the Case Analysis 3, due April 9, I'd like you to discuss Chipotle Grill as a group. Your grade will be based on demonstrating that you have read the case carefully. You will not receive credit for this discussion if you post vague, generic comments that do not reflect an understanding of the Chipotle case. If you haven't done so already, read the case before you participate in this discussion. •Let's assume that you decide to open a Mexican fast-food restaurant and you are doing some strategic planning to determine how you will compete successfully against other restaurants. In the geographic region where your restaurant is located, you've determined that Chipotle Grill will be your biggest competitor. What does Chipotle do especially well -- i.e, core competencies -- that will make it difficult for you to compete against them? What significant challenges and obstacles might you face in competing with Chipotle? What could you do to draw customers away from Chipotle? Chipotle Grill has focused on providing quick service without compromising on quality. By limiting their menu to specific items and being able to duplicate the same quality for each menu item over and over again, they have created more than a fast-food experience. The open-air atmosphere combined with the one-on-one service provides customers a feeling of importance when ordering. The customer has continuous input throughout the process and allows them to see their entrée being...
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...operational skills. Unit abstract This unit introduces learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players. Learners will develop understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing implications for different systems and businesses to inform system comparisons. Learners will study menu planning and recipes suitable for different industry contexts. They will also investigate the importance of financial processes including, purchasing options, costing of raw materials and...
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...14 February, 2011 To Mr. Navid Ahsan Chowdhury Course Instructor Department of Tourism & Hospitality Management University of Dhaka. Subject: Submission of term paper Sir, We the student of BBA 1st batch, Department of Tourism & Hospitality Management, University of Dhaka. In reference to your order to prepare a term paper on Food, Beverage and Bar Management. We have prepared this report by using primary data from Atrium restaurant, Dhaka Regency and Escape from Shanghai and secondary data from our textbook, lecture sheets and internet. We, therefore, hope that you would consider our limitations, restrictions and grant this report and oblige thereby. Faithfully Yours, Members of De Faustine BBA-14th batch Department of Tourism & Hospitality Management University of Dhaka. ----------------------- Arefin Azam Rohan Executive Summary Hospitality industry is a huge industry, food and beverage is an important part of it. After completion of the assignment we have gathered much knowledge and especially first hand experiences. We have visited Dhaka Regency, Atrium Restaurant and Escape from the Shanghai for our field work. We discussed many branches of this industry such as the food and beverage systems of those outlets, the methods of production and services, staffing implications, different menus and factors to develop those, factors that affect the compilation of alcoholic beverage list. Here we also discussed what actions...
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...are owned by independent franchisees. This opens the market for future restaurants in more places which equates to more profits for the company.. 4. Children targeting: McDonald’s successfully targets very young children through its offering of playgrounds on the premises, toys with its meals and advertisements on billboards and in commercials. The toys they select are chosen based on the most current trends in movies, television shows and games. 5. Locations: Not only are there locations on public streets but McDonald’s has partnered with Wal-Mart, airports and theme parks to take advantage of highly frequented places. Weaknesses: 1. Unhealthy food menu: Although McDonald’s tries to introduce healthier choices on its menu. The menu is largely formed of unhealthy meals and drinks. Such menu offerings prompt protests by organizations that fight obesity and hence decrease McDonald’s popularity. One of the most notable public outcries was the documentary "Supersize Me" by Morgan Spurlock in which he contributed our society’s obesity to McDonald's and...
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...Benihana Tokyo case 1. What are the differences between the Benihana production process and that of a typical restaurant? The following are some of the differences between Benihana and other typical restaurants.. * Interactive dining experience – Benihana produces food from point of service through the Hibachi table arrangement, in front of the customer. In normal restaurants, the customer interacts with only the waiter/server whereas in Benihana the customers interact with the waiter and the cook. The customer has a completely different experience in Benihana, one in where he can watch his food being prepared and at the same time speak to the cook who prepares it. This improves customer intimacy and brings the customer closer to Benihana. Quality of the food prepared is high and all this adds up to improve overall customer experience. * Highly trained and skilled chefs – The chefs were one of the major selling points in Benihana and realizing this Benihana paid a lot of attention to training these chefs. Apart from continuous training in cooking, there was also heavy attention paid to learning Engling language and American manners – so essential because of the interaction a Benihana chef has to have with his customer. * Excellent turnover rates, efficient service– Again because of the Hibachi table arrangement and the creative dining experience, a customer would spend on average 45 minutes at Benihana. This is because wait time is really minimal since the...
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...counted with a flexible system where you either can order and sit, counting with the waiters to bring the food directly to your table or directly wait for your your food to be ready and then take it to your table. The service is open, generally, was open since 7 a.m. until 11 p.m.. Offering you around the morning hours what is in the Breakfast Menu. Regardless you were free to choose anything in the menu in any time of the day. The outside of the restaurant offered parking lots with easy access that were pretty handy at the time i had arrived, and it had its own security to take a look on the cars while the costumers were inside. Took me around only three minutes to find a good spot, park and get inside of the establishment. My visit to this restaurant was in the afternoon, around 3 p.m.. It was considered the peak hour of the day where you should have seen the place crowded. That was not the case, the place has more than the average amount of people but it only made you feel relaxed atmosphere and, somehow, welcomed. After getting inside, you could easily see the menu on the board behind the cashier, but also had a double page printed menu aside...
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...reorganize the way they presented themselves to the community. Jim Skinner did so by cleaning up the customer service, cleaning up and modernizing the physical buildings, and changing the menu to the changing tastes of their customers. McDonald’s also introduced their slogan “I’m Loving It” to reach out to the younger customers. The advertising is very much targeted toward teens and young adults. (Dess, Case 40) WEAKNESSES: The first weakness was the changing of three different CEOs in only one year. These were unexpected changes, but all had to be dealt with by the newest CEO Jim Skinner, and directly after McDonald’s first ever quarterly loss in 2003. The second weakness is an issue with trying to find new and exciting things to put on the menu to bring in new customers. Many of today’s fast-food customers are making different kinds of foods, like Chinese and Mexican food, normal to the everyday menu. OPPORTUNITIES: McDonalds has many opportunities to change its look, menu, and customer service. McDonald’s started building newer building incorporating the arch, along with more modern furnishings. The menu has changed by adding more breakfast items and introducing the McCafe in certain areas. It has also added more health concerned items such as the Asian salad and Premium white chicken. (Dess, Case 40) THREATS: McDonald’s biggest threat is competition. Wherever there is a McDonald’s, there are at least 3 other fast-food restaurants near it. It constantly has to advertise what...
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...Problem1. No breakfast in the morning There is no breakfast provided during the morning time in the restaurant. According to the manager, the chef only works from 10:00 am to11:00 pm in the daytime. Considering that hiring extra staff to cook in the morning will increase the restaurant’s operating cost, they mainly focus on lunch and dinner, which could result in a loss of potential customers. The restaurant should seize every possible opportunity to expose itself to business and interact with the customers to enhance its promotion, especially for it has just opened recently. People who pass the restaurant in the morning and find it not operating may leave an impression that it is closed for the whole day and probably will not come for lunch or dinner. This causes a negative impact on their promotion. Therefore providing breakfast is important for impressing its potential customers and maintaining customer relationship. Solution The placement of the restaurant locates near the student hall of the Hong Kong Polytechnic University (PolyU). So many students may pass by the restaurant in the morning to the PolyU campus. Usually students do not stay in the restaurant to have breakfast as they are in a hurry for classes. Instead, they buy the take-out to eat in school. So the restaurant does not need a chef to cook special breakfast. They can have their normal staff to make simple sandwiches and soya-bean milk for people to buy as a take-out. This not only increases their revenue...
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...The diner's vinyl booths made customers feel self-conscious when they sat on them. I very effeminate poof sound reverberated around the diner as people sat down; giving the illusion of flatulence before they started their meal was a common occurrence. This happened to Brad, Carl, Matt, and Danny, as they sat down in succession. Benjamin O'Malley, a bar fly to the diner, whose animadversion was rather negative when it came to criticizing the menu, felt the font was too lazy, the letters were limp and bubbly, and the pictures lacked good profile, but then again, laziness does inspire hunger so maybe it was a trick to persuade the treat. Also, feeling an itching of co-dependency had to veer to the jukebox to play a song just in case someone gets...
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...value menu for those customers that make their decisions based on price. In the recent years with the market crash and the unemployment rate at an all time high the value menu has likely kept customers from giving up fast food, sometimes what’s on the value menu is cheaper than cooking a meal and definitely cheaper than going to a restaurant to eat. They also add to their menus based on changing customer tastes. They have added several salads and grilled sandwiches because the country is taking more importance in the calories and the healthiness of what they are eating. The second force that may affect McDonald’s is Supplier Power. Given their massive size, McDonald’s can take advantage of lower prices due to economies of scale. The power lies less with the supplier and more with McDonalds. Because McDonald’s is so large, the suppliers don’t have much power to drive up the prices of materials because they want to keep McDonalds as a customer, and they know the suppliers’ competitors would love to gain McDonalds as a customer. Losing a customer as huge as McDonald’s could break the supplier. McDonald’s also has to make sure the supplier can supply, given the large scale they need they need to make sure the supplier can meet their demands. The third force is threat of substitute products or services. In the case of McDonald’s there are many other fast food chains to choose from. The main competitors I see are Burger King, Jack in the Box and Carl’s Jr. In the case of Burger...
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...California menu labeling law (calories to be posted next to menu items) 1. Why was it adopted? * People are eating out more than try and combat obesity by making consumers more aware about what they are eating. 2. Company costs vs. benefits: Depends on position in market * Costs: * Fast food chains lose customers * Company image of fast food chains * New menus containing calorie count * Benefits: * If the actual calorie count is less than consumers expect * Encourage innovation to develop healthier options * Healthy restaurants get more business 3. Competitor costs vs. benefits: * Depends on position in the market * Competitors will have same costs and benefits as above. * Healthier restaurants will have less costs and more benefits than fast food chains 4. Consumer costs vs. benefits: * Cost: * Tax to pay for law * Benefits: * More options due to innovation * Awareness of what they’re eating * Improved health * Less tax for healthcare 5. Enforcing the law: * Enforcement of inspectors * Fines from noncompliance 6. Evaluation: * Benefits considerably outweigh the costs * Grade: A- Kilpatrick, Keelan 2301001, Section 104 On January 1, 2011 the state of California issued a menu labeling law (California Health and Safety Code Section 114094)...
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...The New Year’s Eve crisis Letter of Transmittal Balasubramanian S External Advisor to Michael’s Homestyle Pasta 31 December 2001 Mike Valenti Founder, Michael’s Homestyle Pasta Connecticut, USA Sir, Subject:Decision report for handling the crisis arising from contamination of seafood with salmonella Please find the enclosed decision report that presents a comprehensive analysis of the current crisis, lists the key options and evaluation criteria used and suggests key recommendations with an action plan for the future. I recommend that Michael’s Homestyle Pasta inform the restaurant chain of the seafood contamination and request them to serve the menu-item only if the individual restaurants maintainFDA-approved cooking standards that could heat the seafood to the desired temperature. Yours sincerely, Balasubramanian S External Advisorto Michael’sHomestyle Pasta Executive Summary Mike Valentiis considering whether he should inform a restaurant chain thatthe recent shipment of seafood sent to themiscontaminated with salmonella. He can choose to not inform the chain, inform the chain and recall the entire shipment or inform the chain and request to serve only if restaurants adhere to FDA-approved cooking standards. While deciding, he should consider the cultural precedent that he is setting for the organisation, impact on reputation of company and financial impact on the business. It is recommended that Mike inform the chain of the contamination with...
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...their consumers are people who live in and around that area such as Victoria Park, Canning, East Perth, Perth and Wilson. So people who live in sub-urban area for example East Fremantle and Fremantle will not know about J-Bento. Therefore, J-Bento Restaurant can promote their business by offering flyers and through social media such as Face book, Blog, and Twitter so that people in sub-urban area can notice and try it out. 5.2. Customer Expectations and Perceived Benefits Consumers often measure the risks and attributes and create expectations about the performance of the chosen product and services (Lovelock, Patterson &Wirtz 2011). Every consumer has different demand for their life, so they also have different expectation. In this case, the target market come to J-Bento restaurant because it is located in Victoria Park where is near schools such as Curtin University and Canning College and offices. When the target markets would like to purchase their lunch, they will expect it to be fast and taste good. Therefore, J-Bento can be a good place where is very convenient for students, working person. They can have fast and fresh food for their lunch or enjoy their meal with their...
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...Kade Konkle January 24, 2016 Case Study 1: In-N-Out Burger In-N-Out provides exceptional value to its customers. Their philosophy is “Give customers the freshest, highest quality foods you can buy and provide them with friendly service in sparkling clean environment. They use fresh and never frozen patties, and ingredients. In-N-Out has an array of lifetime customers claiming that it is the best burger they have ever eaten. In-N-Out has a very restrictive menu, “Although the limited menu might seem restrictive, customers don’t feel that way.” (Armstrong, 524) Despite having such a restricted menu, they also have something called a “secret” menu, this consist of items such as the “4x4” which is four patties and four pieces of cheese. This secret menu is “yet another thing that makes customers feel special.” “In-N-Out is a family-owned chain that refuses to franchise. This allows them to foster an extremely close relationship with their associates and customers while staying true to tradition.”(McKee, 2007) When entering into most fast food organizations, your expectations are not that high. You want average food, at an above average speed. However, In-N-Out is contrary to that belief. “In-N-Out exceeds the standards of the typical fast food joint”(McKee, 2007). They do not use microwaves or freezers. Therefor, their food is always fresh for the customer. The outcome of this process simple, it leads to growth. In N Out has achieved steady growth throughout the company’s history...
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