...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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...Mama San’s menu is a travelogue of food finding and cooking in remote villages and vibrant cities around Asia. A lot of the recipes you see in here have come from amazing characters who lead extraordinary lives in one way or another, and who we respect for being such great teachers. So while you warm your bellies and palates with our wide food selection, allow your minds to wander with us into the heart of Asia. Love, Mama lunch menu Set Meals “Indian Tali” (V) Dahl makani/sambar curry/vardi doughnuts/ Lamb/chicken sheik kebab/vegetable pickle and yoghurt riata 80 Khanom Jihm (S) with minced fish somen, noodles, pickled mustard greens and fresh vegetables 80 Hainanese chicken/duck rice (S) with yellow bean dressing cucumber pickle ginger and chicken soup 80 “Thai Khao Gang” minced chicken with chili garlic long bean and holy basil served with fried egg steamed rice and choko shredded chicken soup 80 Asian Bites Lamb and pumpkin pot stickers with chili oil & black vinegar (S) 40 Steamed snapper dumplings with chili & black bean oil (S) 40 Beef and bamboo dumplings with chili and hot bean paste 40 La lot Vietnamese grilled mince pork belly wrapped in betel leaves 40 Pork and prawn siew mai with chili sauce & ginger vinegar 40 Thai fish cakes with sweet chili sauce & pickled cucumber (S) 50 Kachooris with yellow dahl, coriander & mustard seeds served with mint chutney & tamarind chutney 40 Steamed...
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...ΜΕΝΟΥ ΓΕΥΣΙΓΝΩΣΙΑΣ 1* 130€ ανά άτομο 210€ με κρασί & ποτό ανά άτομο *Τα μενού είναι ενδεικτικά και υπόκεινται σε αλλαγές Το μενού ισχύει για όλο το τραπέζι Salsify στο χώμα Αχινός με ‘θαλάσσιο σφουγγάρι’ Τάρτα με αυγοτάραχο Μεσολογγίου και λευκή σοκολάτα ‘Τaco’ Picnic Champagne Deutz, Brut Millésimé, 2008 Κουλούρι και ανθόγαλα Φρέσκια Μπύρα Χίου Παστίτσιο Σαλιγκάρια Γήινες γεύσεις, φρέσκια μαύρη τρούφα Κτήμα Γεροβασιλείου, Sauvignon Blanc Fumé, 2014 Ψάρι ημέρας φρικασέ Κτήμα Βενετσάνου, Σαντορίνη, Ασύρτικο, 2014 Εναλλακτικά: Didier Dagueneau, Buisson-Renard, Sauvignon Blanc, 2012 15€ επιπλέον Χωριάτικη σαλάτα Bodegas Hidalgo, Sherry Manzanilla La Gitana, Palomino Η Σιωπή του Αμνού Μέρος Πρώτο / Μέρος Δεύτερο Κτήμα Σιγάλα, Μαυροτράγανο, 2013 Εναλλακτικά: Tenuta San Guido, Sassicaia Cabernet Sauvignon-Cabernet Franc, 1999 40€ επιπλέον Η Φέτα που ήθελε να ήταν παντζάρι Κτήμα Ζαφειράκη, Λιμνιώνα, 2012 Το γλυκό των λαχανικών «Βραχιόλι» Σπιτικό liqueur με Cognac Delamain και μέλι Strawberry Cheesecake Cloudy Bay, Late Harvest Riesling, 2007 Έκρηξη πορτοκαλιού ΜΕΝΟΥ ΓΕΥΣΙΓΝΩΣΙΑΣ 2* 115€ ανά άτομο 190€ με κρασί & ποτό ανά άτομο *Τα μενού είναι ενδεικτικά και υπόκεινται σε αλλαγές Το μενού ισχύει για όλο το τραπέζι Salsify στο χώμα Αχινός με ‘θαλάσσιο σφουγγάρι’ Τάρτα με αυγοτάραχο Μεσολογγίου και λευκή σοκολάτα ‘Τaco’ Champagne Deutz, Brut Millésimé, 2008 Κουλούρι και ανθόγαλα Φρέσκια Μπύρα Χίου Σαλιγκάρια Γήινες γεύσεις, φρέσκια μαύρη τρούφα Κτήμα Γεροβασιλείου, Sauvignon Blanc Fumé...
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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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...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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...Coopers Hawk Winery and Restaurant When I turned 21 the legal age to drink always had a taste for wine. The background that I originate from is European based and wine is in our family history. Coopers Hawk is the first winery/restaurant that caught my attention that has just been established around the area which I reside in and I just had to give it a shot. The decision was made that they are not many winery/restaurants that have a high range of wines to taste from in the area and this was the perfect chance to 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...
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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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...you will see as you work in the new version of PeopleSoft. Here is the link for the recorded training for Managers: PeopleSoft 9.2 Upgrade Training for Managers ) Comparison view of PeopleSoft: PeopleSoft 8.9 | PeopleSoft 9.2Same options are available to you just a different layout and format: | Cascading Main Menu A cascading Main Menu at the top of the screen is an alternate way to quickly navigate to PeopleSoft pages.(You can still use “My Page” if you prefer.)Click the blue right arrow icon that expands as you make selections to allow you to quickly access links that are several layers down in the navigation. | | You can click on a folder icon (such as Job Information) in the cascading menu to view all of the folder contents in the main display window. | | Breadcrumb Trail Breadcrumbs are located at the top of the screen and indicate where you are in the menu’s navigational path. | | You can also click on a breadcrumb to go back to a previous location in the navigation. For example, you can always click on the Main Menu breadcrumb to return to the main page. Breadcrumbs with a down arrow icon (such as Workforce Administration)...
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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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...McDonalds and Starbucks: Different But Similar Michal Jonson-Marquis American Public University Abstract Over the years it would seem even through these harsh economic times Starbucks and McDonald’s have stayed the course and have not had to suffer through the recession. Both are still able to make huge profits, this is a testament to the way they market and sell their products locally and globally. Over the past few years both have been competing against one another to grab a foothold (McDonald’s fast foods and Starbucks coffees) internationally. McDonald’s has chains in over one hundred countries, while Starbucks has over fifty-five. While they seem different, there are similarities between them that may be surprising. McDonalds and Starbucks are the elite in the respective domain of service. While McDonalds is the giant among the fast food market, Starbucks is the giant in the fast coffee market. They both have similarities in the way they present their products to the customers, “think globally but act locally” (Montgomery Research, 2008). Both are geared toward speedy service and customer satisfaction through their products. McDonalds is through the fast food (hamburgers, cheese burgers, Big Macs, etc) and Starbucks is through their coffee products. McDonalds has been in business for over fifty years and boast that they have sold to over a billion people. In the sense of things McDonalds has a restaurant on every corner. They use the theory of...
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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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... These types of table first introduce London’s “inamo” restaurant called E-Table, the interactive ordering system is designed to give patrons “more control over their dining experience”. A projector, which is installed in the ceiling above each table, projects an interactive menu on the tabletop. Using a touch mouse pad, patrons can navigate the menu, place orders, choose a virtual tablecloth, and project images of each meal on their plates to help them decide which one to get. The system isn’t only for placing orders – patrons can also use it to play video games, call a taxi, or watch the chef prepare their meals via a live webcam! E-Table also offers a lot of perks to the restaurant owners, like reduced staff costs, an increase in customer spending, and a more efficient way to deal with customers. How it works: The E-Table system uses overhead projection to deliver a menu and other digital images to a restaurant table-top. Projected images do overlay food dishes in restaurants but the system can be designed as clients want. In fact the restaurants have a clear display no projection over the plate. There are two touch panels built in to each table, which allow guests to browse the menu, place orders, and interact with the system. This hardware requires custom maid software to operate. Projection technology means surfaces can be waterproof,...
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...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 prepared. The ability to view the food preparation area has become desirable for many clean and health conscious customers. All of these features will make it difficult to compete with Chipotle Grill. In order to successfully compete against Chipotle Grill will take some decisive research. The use of fresh quality ingredients will need to be a requirement in competing effectively. In...
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...to their customers, or risk 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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