...experience. The location of the restaurant is attached to a local mall where it can attract shoppers and the structure of it looks like a high end state of the art building and great atmosphere to it. They have a wide variety of foods and depending on what you get to eat it’s a normal level price or it can be a high end price. The cleanliness of the facility will factor a test. As I walk into the restaurant the hostess immediately assist’s you in a way that you’re the number one priority to them. Also, the Wine Tasting Room greets you as well. What a great way to start off the experience by a phenomenal greeting and welcoming. The design of the building itself was astonishing. The layer of brick inside the facility and the lighting was well prepared for the human attraction. The website stated that it took some time for the planning of the design to be well played out to establish something that no one has ever seen before. They want something that will put a name to it and make it one of the well-known restaurants in the area. The music that was being played had a great sense and tone to where the relaxation was the key when you come and sit down to eat and try their famous wines. Once you walk through the restaurant to be seated you see several barrels and wine glasses hanging off the ceilings. The area has a great space to move and it doesn’t get...
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...losing them to their competitors. In the United States competition is fierce, especially in the restaurant industry where according to the National Restaurant Association there are about 970,000 establishments. In this essay I am going to determine the competitive advantage that Chipotle Mexican Grill chain has over its competitors. Chipotle Mexican grill first opened its doors in 1993 and has since expanded to over 900 restaurants. It serves to demonstrate that food served fast doesn’t have to be a fast food experience, and offers its customers a casual dining experience that’s in line with full service restaurants. Some of the strengths of the restaurant includes its use of high quality ingredients, healthy menu options, recipes, cooking techniques, and restaurant design. According to its website (www.chipotle.com), the restaurant also recently evolved its vision and states that “fresh in not enough anymore.” It proudly boasts “Food with Integrity,” and states that it “means serving the very best sustainably raised food possible with an eye to great taste, great...
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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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...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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...buy or purchase a restaurant, they brand the goods to the individual and the store (McDonald’s.com, 2008). McDonald's owns the right to own or lease any site and restaurant building to anyone who can afford it. The franchisee that purchases the rights has it for 20 years from McDonald's. They are also responsible for all the equipment and store fittings (McDonald's.com, 2008). The franchisee must comply with the standards that McDonald's has. That means the layout; brand, menus, design and administration of that restaurant must all fall within the standards. Each McDonald's must have the same type of menus and operating systems through its licensing agreement (McDonald’s.com, 2008). Now each menu is going to be different when it comes to operating in different countries. Being a franchisee comes with a lot of responsibility especially since you have to maintain a certain standard that McDonald’s expects. This standard though is what has fueled them to become as successful as they have. With each menu simple, comes a lot of repetitive training for its employees. They become fast and...
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...quality food with great taste, nutrition and value, but also careful ingredient sourcing with respect for the animals, the environment and the farmers. Later this mission statement was expanded to more environmentally friendly building materials and energy systems for CMG restaurants. Currently, the first objective for the firm is to sustain financial performance and competitiveness in light of future cuts in consumer spending and heightened competition, which threatens to take frequent customers away from Chipotle. At the same time, CMG annual report showed slowdown of the same-store sales, which in its turn put downward pressure on Chipotle stock price. Another threat is expected increase in food costs, and hence CMG plan to rise its menu price to make up for this. While trying to reach all other objectives the company aims to stay dedicated to sustainable and environmentally consciousness way of doing business. Chipotle’s target market is similar of its competitor “Cantina Bell” which consist of mostly males older than 24 years and less-value conscious than “Taco Bell” customers. Furthermore, GMC customers are environmentally consciousness, but valuing Chipotle convenience of getting their orders fast without experiencing “fast food” service. The nucleus of control is founder and current CEO Steven Ells and his co-CEO Montgomery F. Moran. In terms of management stance, currently Steve Ells could be best described as reactive. Nowadays, he does not make significant changes...
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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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...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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... 5. Partnership with best brands. McDonald’s offers only most popular brands in its restaurants, such as: Coca Cola, Dannon Yogurt, Heinz ketchup and others. 6. More than 80% of restaurants are owned by independent franchisees. Therefore, McDonald’s can focus more on perfecting its serving system and marketing campaigns. 7. Children targeting. The business successfully targets very young children through offering playgrounds, toys with its meals and advertisements. Weaknesses 1. Negative publicity. McDonald’s is heavily criticized for offering unhealthy food to its customers, stimulating obesity and strong marketing focus on very young children. 2. Unhealthy food menu. Although McDonald’s tries to introduce healthier choices in its menu, the menu is largely formed of unhealthy meals and drinks. Such menu offering prompts protests by organizations that fight obesity and hence, decreases McDonald’s popularity. 3. Mac Job and high employee turnover. Mac Job is a low paid and a low skilled job, which is often seen negatively by its...
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...RESTAURANT CONCEPT The general concept of La Playa Cocina is an upscale Mexican restaurant that will cater to the upscale populations that surround the restaurant’s location. In addition, there will be mid-priced items available as well as a lower priced lunch menu which will accommodate many budgets. La Playa Cocina will feature steaks, seafood, as well as traditional favorites. Our décor will feature elegant furnishings utilizing the colors gold, brown, and burgundy, with wood accents. Our fixtures will be upscale and Mexican themed. Our bar area will feature red and gold lighting with brown leather barstools. While the décor will not “scream” Mexican, with sombreros and the typical décor found at most Mexican restaurants, it will be...
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...THAI RESTAURANT 1 CASE STUDY REPORT Restaurant Management in The U.S. : In Case of Thai Restaurants in 2005 Parinya Maglin EDWARD S. AGENO SCHOOL OF BUSINESS GOLDEN GATE UNIVERSITY Date: September 17, 2005 THAI RESTAURANT 2 EXECUTIVE SUMMARY The purpose of this case study was to motivate the owners or managers of Thai restaurants to increase their definitions of Thai restaurant management and get the edge to make their restaurants a going concern and to provide some insight into many issues and some value for the management of Thai restaurants. The primary goal of the study was to increase awareness of the areas in which the owners or managers of Thai restaurants in the U.S. could be further improved. This case study utilized the qualitative research methodology. All of interviewees are owners or managers of Thai restaurant in the U.S., a total of 10 participated in the study consisting of 9 owners and 1 manager. Data for the study was collected from various evidences gathered by systematic interview, direct observation, and participant observation. Information from the data collected confirmed the need for owners or managers of Thai restaurants to increase their definitions of Thai restaurant management, get the edge to make their restaurants a going concern, and increase awareness of the further improvement. There are such an analysis and conclusion provided with some useful recommendations for the owners or managers of Thai restaurants in the...
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...consider when planning a new menu for the restaurant . (10) As the manager I should know that the soundness of the menu contributes greatly to the meal experience because the menu is the kitchen blueprint . The factors used in planning a menu include : facilities for cooking and service , staff capability , pricing policy based on costs , business promotion and marketing , balance, availability and season of supplies and clientele . (i) Facilities for cooking and service Equipment must be adequate , particularly as improvisation often leads to poor safety and hygiene practice . It is important to realise , as well , that any unfair loading of work in one production or service area may lead to bad feelings and a lowering of staff morale . (ii) Staff capability The menu should match the capabilities of the cooking and service staff. In some cases a meal does not live up to a customer’s expectations , because of a mismatch of skill and output . In some cases with a limited range of experience ,the staff may not have a full understanding of the universally acceptable standards that prevail in the industry . (iii) Pricing policy based on costs Some items may require little or no preparation before being sold whilst others will require little or no preparation before being sold whilst others will require lengthy and complex preparation and cooking . (iv) Business promotion and marketing The physical appearance of the menu is a factor in raising customer...
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...Ethnic Food Restaurant Business Plan 1.0 Executive Summary Our initial statement to Investors and Financial Lenders is a candid disclosure of the Zara Restaurant & Lounge business proposal - our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture. Entrepreneurs have a tendency to paint the business plan with a very optimistic brush, highlighting strengths and camouflaging the risks. We, as business owners, have a vested stake and financial commitment in the success of this restaurant. Our intent is to have a definitive business, financial, and marketing plan that not only serves our need for capital financing, but is utilized as our daily business roadmap. We have taken all precautions to validate our business and financial models, focusing on realistic projections. We have accomplished this as follows: Our financial model is rooted in industry facts, not optimism. We have based costs on our vast industry and practical experience with similar ventures, validation against National Restaurant industry cost averages, and analysis against local Atlanta market averages. We have taken a collective look at all figures to make solid business estimates. Our business concept was derived from detailed Market Analyses. Instead of building a business around a preconceived concept, we analysed the market findings and built a concept around our consumers. In other words, our business is built to service an...
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...I would like to open international restaurant in Imatra. It seems so simple to open an international restaurant. It might be not in real life. Opening an international restaurant require to consist different factors like: location, design, potential customers, tastes of potential customers, how the restaurant will work itself, are there any competitors, why our restaurant is the best and so on. My international restaurant will be in a city center. It is the most popular place to visit in every city in the world. Every person eventually will have a chance to walk by there. Probably it will be placed at Lappentie street near by the city square. There is a pedestrian street and huge variety of shops nearby so it makes my restaurant notable and available not only for citizens but for tourists also. When I will find a proper place I will think about restaurant content. International Restaurants and Cuisines course helped me to create an idea of different cuisines all over the world. We were cooking Mediterranean, French, Scandinavian, Russian, Indian, Asian, North American and Australian food. It gave me a chance to try those different dishes and have a picture. For example Indian and Asian food is very unusual. It includes different spices mixed in a crazy way and I think that those cuisines are not everybody’s cup of tea: especially not mine. French, Italian, North American are the most popular ones. Even in a small city like Imatra there are 2 Italian restaurant and some...
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...Executive Summary TUJAR Lounge & Restaurant is a XX seat fine-dining restaurant with a XX seat lounge. We focus on our American and European menu with a touch of Asian influence. We will be located in the booming, and rapidly expanding business area in the heart of Bahrain.' The outlook for the future of TUJAR is promising. Developers are recreating a multi million first-class business, residential and resort projects. It is estimated that thousands of squire meters will be allocated for commercial space, and many more for residential units with condo and townhouses ranging from 100,000 BD to-500,000 BD; rentals from 1000 BD-2,500 BD a month. The combination of these elements will provide the city with a year-round economy. The area is in need of a warm and friendly place with excellent food. A place where you always know you will get the best of everything. TUJAR Lounge & Restaurant will feature a cozy dining room and an elegant lounge, comfortable furnishings and decor with soothing warm tones. The lounge will have a comfy couches and antique love seats with a softly lit bar. It will be the perfect place to stop in for a bite to eat, for a drink or for a small business meeting. For extra comfort and to please a large group of people we will make up special hors d' oeuvre platters for customers. The menu will be inspired from different countries' specialties and appeal to a diverse clientele. You can go a little bit more International and choose a red curry chicken...
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