...When looking for the best authentic Japanese restaurant in Boca Raton, the Yakitori Sake House is the best and only option. The charming and elegant surroundings makes it a romantic and relaxed atmosphere, but is also equipped with a sushi bar which contains many TV’s where diners can watch their favorite sports teams play. The dining area contain white, glassy tables which are accompanied by rounded, comfy chairs. There are also colorful neon lights which brighten the entire restaurant and make it feel more modern and a cutting-edge dining experience. After the valet attendants bring the customers’ car to their reserved parking space, a waiter or waitress greets the diner with a wide smile and chaperones them to the moderately-packed restaurant. The Yakitori Sake House has amazing cuisine, which contains stellar taste such as the Shrimp Tempura Roll, Chicken Udon Noodles, and Mochi Ice Cream. The shrimp tempura roll is a delicate and flavorful roll, which is a brilliant way to begin your meal. It has a savory and sweet flavor that is greeted by a crunchy-textured shrimp that rests in the middle of the roll. The exotic but fresh ingredients make this appetizer a must-have with its delightful and delicate rice. It crumbles in the mouth as the tangy-taste implants itself into the taste buds of the tongue. All in all, the shrimp...
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...STUDENT MARKETING PLAN FOR “CALIFORNIA ROLL-THRU” Table of Contents Page 1.0 Executive Summary………………………………………………………………………….4 • Products and Services……………………………………………………………………..4 • The Financing……………………………………………………………………………..4 • Management Team………………………………………………………………………...4 • Sales Forecasts……………………………………………………………………….........5 • Expansion Plan…………………………………………………………………………….5 2.0 Strategic Focus and Plan…………………………………………………………………….6 • Mission Statement………………………………………………………………………...6 • Goals………………………………………………………………………………………6 • Competitive Advantage…………………………………………………………………...7 3. Situational Analysis………………………………………………………………………….7 • Market Summary …………………………………………………………………………7 • Market Demographics……………………………………………………………………..8 • SWOT Analysis…………………………………………………………………………...9 • Industry Analysis………………………………………………………………………...10 • Competitor Analysis……………………………………………………………………..11 • Company Analysis……………………………………………………………………….12 • Customer Analysis……………………………………………………………………….13 4. Market-Product Focus……………………………………………………………………..13 • Marketing Objective……………………………………………………………………..14 • Marketing Strategies……………………………………………………………………..14 • Market-Product Grid……………………………………………………………………..14 • Target Market…………………………………………………………………………….16 • Points of Difference…………………………………………………………………...…16 • Positioning……………………………………………………………………………….17 5. Marketing Program………………………………………………………………………...
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...a number of differences between Benihana production process and the others restaurant. * First of all, they make a difference in the way they serve the food (steakhouse) by cooking in front of the customer by Japanese chef and the decor was that of authentically detailed Japanese country inn. * Secondly, Benihana reduce the space by borrow the method of cooking from his father (incorporate the hibachi table concept into his operations) this is and efficient way to reduce the space used for back of the house like preparation area, dry and ferigerated storage, employee dressing rom and office space only about 22% compare with 30% of normal restaurant. * Moreover, their menu also has 3 entrees. This help them keep control the cost, no waste and can cut food cost to between 30% to 35% of food sales depending on the price of meat. * The fourth difference line in the way they decorate their restaurant. All building material are gathered from Japan and then they were reassemble by Japanese carpenters. That is the way they bring Japanese traditional to American to make original. * Next, the food and beverage spit was 70/30 => keep expense percentages at low levels: food 30%, Labor 10%, Adertising 10%, Rent 5%. * Otherwise, they worry about their food quality when they franchise because they see a seas of problem if they franchise more so they decide to keep only 5 franchise restaurant. * Different in dinning area, service was provide by a chef and waitress...
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...second section will provide an evaluation of the services and products offered through promotion strategies to the business' target market while discussing strengths and weaknesses based on a site visit made on February 11th from 5pm and 7pm. Shabu House is a Japanese style hot pot restaurant. Shabu House has created a menu that serves a variety of soups, meats, vegetables, and, as well, offers a vegetarian option with a selection of sake, beer and wine. In fact, according to former manager, Amy Wong, Shabu House was the first brand to create the spicy miso broth (personal communication, February 10, 2015). This creation generated an open market for others to open up their own Japanese hot pot restaurant. The Shabu House location on Ocean Avenue is one of the smallest restaurants compared to its other locations. The maximum capacity of this restaurant is 65 people. Shabu House holds about twelve tables, five bar seats, and, if needed, may be transformed into a large table to accommodate larger groups. Shabu House uses every square inch of their restaurant efficiently. Every night 3 servers seat approximately 150 tables. The staff is required to be knowledgeable in their sake selection in order to generate sales. The restaurant is opened every day from 5pm-10pm and open for lunch Friday and Saturday from...
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...background information on the company or business, including all the applicable national standards, codes of practice and privacy. Give an overview of the business, including: * a brief description of the business * aims and objectives of the business. Cruise is a classy yet casual, waterfront venue with a range of dining, entertainment and event options. Cruise Bar is perfect social setting for a relaxing drink after work or a gathering with friends, with late night DJs on Friday & Saturday it is also a great place to party. Cruise Restaurant on level 2, provides a perfect setting for an evening meal. Our seasonal menu infuses the best fresh local ingredients with Modern Australian cuisine, providing and unforgettable dining experience. Be charmed by Cruise Restaurant and appreciate the warm ambience and flavoursome cuisine complimented with stunning views of Sydney Harbour and city skyline. Cruise Restaurant also boasts an award winning cocktail lounge where you can enjoy pre or post dinner cocktails. Our skilled bartenders can create a stylish range of cocktails to take your fancy. Cruise Events on level 3, is the perfect setting for any event, a spacious area with it's own private wrap around balcony complimented with stunning views of the city skyline and Sydney Harbour. Dance, drink and dine in this sensational contemporary venue. Cruise Bar's central location at Circular Quay provides a great place to meet and is a fantastic spot to hang out with friends...
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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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...‘coffee’ (the price of opening one coffee house was about US$70,000). As a rule, the organization of fast food restaurant requires a total area of 50–200 m2, with the average volume of investments being $900–1500 per m2 a year. The monthly profit of one average restaurant/bar is around $10,000. In late 2002, Yevgeny Kadomsky and Mikhail Tevelev, decided on opening a restaurant with an original style that offered Japanese cuisine. Their new approach would attempt to leave behind all traditional stereotypes of Japanese restaurants. Dve Palochki (Two Sticks) was founded in St. Petersburg in 2003. By 2008, twelve restaurants were opened under the brand in both the historical center and new residential areas of the city. Every day Two Sticks restaurants served over four thousand guests, with an average bill of 450 rubles ($15). Their appeal was different from their competitors’ because they offered an unusual atmosphere and original advertising campaign. In 2008, the company announced ambitious plans to open three hundred restaurants in Russia’s biggest cities and expand abroad within five years. Some of them were located in the city center, while others were farther uptown on busy prospects. In 2008, the chain served an estimated 150,000 visitors a month, with a total turnover of $30 million. A restaurant’s atmosphere which made Two Sticks different from other restaurants was well known to be created by its personnel and characteristics. This is why the company management paid enormous...
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...A Restaurant Practicum Report On MatsuriDaikoku Food Inc. 233 Tomas Morato Cor. E. Lopez Jr. , Near ABS-CBN Compound Quezon City , Metro Manila TRAINING PERIOD: February 16,2012-May2012 In Partial Fulfillment of the requirements for the course SWEP – Supervised Work Experience Program For a degree in Bachelor of Science in Hotel and Restaurant Mangement Submitted by: Evangelyn A. Jugueta Sta.MonicaSubd.Ugong , Valenzuela city 09269792307/09092387282 Submitted to: SWEP Coordinator Submitted on: October2012 Matsuri Japanese Restaurant Table of Contents Introduction of the Company Vision, Mission and Goals of the Company Organizational Chart CHAPTER TWO The Company and its Operations: SWOT Analysis Case Presentation and Discussion Recommendations CHAPTER THREE . Daily Training Experience Report General Perception of the Training APPENDICES Pictures in Action Pictures of Facilities Rules and Regulations Establishments Brochures Pictures of the Food with Definitions Updated Resume A.) INTRODUCTION OF THE COMPANY Matsuri Japanese Restaurant was opened November 21, 2007. Pioneer in the restaurant industry, there is no success story as remarkable as that of the Triple V-group ( Saisaki, Kamayan, Dad’s and Samboko Jin Restaurant) owned by Mr. Victor V. Villavicencio ( VJ Villavicencio, the owner of Matsuri. ) Mr. Victor Sixto Jose B. Villavicencio opened his very own restaurant with the systems and manpower run...
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...Benihana restaurants have been operated many years ago growing up to a mayor Japanese and Sushi restaurant chain valued up to 295 MD. Nowadays this restaurant chain belongs to a mayor private equity firma called Angelo Gordon & Company. But what is it what made de Behinana so successful? How it became one of the most important restaurant chain in the USA? I will try to resume the main key factor that was fundamental to its success. All started with the dream of Rocky Aki back in the mid 60’s when he saw the big opportunity to create a Japanese restaurant in New York. However his first business only did well after he got some good review from the New York Herald Tribune. I can assume with confidence that part of this success besides other point that I will mention later in this short Assay, were related to a good comment from a famous food writer. In the USA the reviews from important people can either push to success or take you directly to bankruptcy. We also have to bear in mind that in the 60’s and 70’s there was kind of the Asian boon in the states. Bruce Lee was a celebrity and many people started to be interests in the oriental culture. Rocky’s aim was to create a Japanese Restaurant with only 3 middle entries with the idea behind on reducing food cost by 35 % and reducing setup times. Some of the main problems the US had were availability and cost of labor. Here he put special attention with a mayor focus on overheads. His business model mainly in food service turned...
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...opportunities for him in America than in Japan, especially in the restaurant business where he felt that he will never go hungry. After 3 years of systematic analysis of US restaurant market, he discovered that although American enjoyed eating in exotic surrounding, they were deeply mistrustful towards exotic foods. Additionally, Americans enjoyed watching their food being prepared. Hence, he gave them Benihana, with a Habachi table that allows preparation of exotic fresh food in front of the customers,delivers it with skillful art and allows customer to participate in the cooking process. To addressed the shortage of skilled labor and keep cost low, Rocky introduced the Hibachi table arrangement, which cuts labour costs while still providing exceptional level of attentive service. Moreover, this arrangement also helped in increasing productive dining space from the usual 70% to 78%. In addition to this, food storage and wastage were reduced by having only three simple “Middle American” entrees on the menu, steak, chicken and shrimp. This move cut food costs up to 35% of food sales, compared with industry average of 38-48%. The bar space was also increased in new sites which brought about increased in beverages sales, which was further enhanced by the low beverage cost of 20% compared to the average industry cost of 25-30%. Because lunchtime business accounted for 30-40% of total dollar volume, restaurants sites selected were high-traffic, which were located predominantly...
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...Benihana of Tokyo Benihana, Inc., operator of the nation's largest chain of Japanese-themed and sushi restaurants, was founded by Rocky Aoki in 1964. By 1972, Benihana became a steakhouse with Japanese chiefs cooking in front of the customers with a various authentic food. This paper explains the unique features of Benihana and how these impact the financial performance of the company. The first Benihana restaurant opended in Japan in 1935, and was named for the small red flower that grew wild near the front door of the restaurant. The unique features of these early restaurants include authenticity of interior décor, which is similar to the beams, artifacts, and light fixtures in Japanese home. Another feature is that food is prepared at the table by a highly-trained chef. The chefs are native Japanese who have completed a three-year apprenticeship. A third key feature of Benihana restaurants is that customers gather together in groups for seating. Complete strangers are often seated next to each other. The menu itself is a fourth key feature; it consists of three basic items: chicken, shrimp, and steak. These features reduce fixed costs, which lessens kitchen space requirements. Furthermore, the features reduce rent and building costs, impacting the financial performance . Also, benefits included reducing customer anxiety over unfamiliar food and preparation and increasing freshness and appeal of the food in front of the customers. Furthermore, these is increased...
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...The Service Industries Journal Vol. 29, No. 12, December 2009, 1779–1796 Service failures and recovery strategies of chain restaurants in Taiwan Chen-Tsang (Simon) Tsaia and Ching-Shu Subà a Division of Hospitality Management and Education, Department of Human Development and Family Studies, National Taiwan Normal University, Taipei, Taiwan, Republic of China; b Department of Food & Beverage Management, Jinwen University of Science and Technology, Taipei, Taiwan, Republic of China (Received 27 July 2007; final version received 26 September 2007) This study utilised the critical incident technique to study service failure and recovery strategies in chain restaurants. A total of 431 incidents were collected and classified. The analytical results identified the most common categories as being service failure and recovery strategy. It also demonstrates that consumers were unable to recognise high-quality service and high-consistency products in chain restaurants. Additionally, appropriate recovery strategies were proposed to assist restaurateurs in reducing service failure. A number of conclusions and recommendations regarding practice and future research are made. Keywords: service failure; service recovery; recovery strategy; chain restaurant; critical incident technique Introduction Modern customers are very demanding and have easy access to diverse information channels. Customer demands for value create a strong focus on a combination of quality, fair...
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...Zippy’s Restaurants is a dining chain that serves Hawaii customers at 25 locations on three different islands (FCH Enterprises Inc., n.d., para. 2). Renowned for their chili, fried chicken, and Japanese-inspired bento called Zip Pac, Zippy’s also offers a breakfast menu and daily specials that feature local favorites. Founded by brothers Francis and Charles Higa in 1966, Zippy’s has evolved from a single location with a fast-food counter to a multi-brand organization that has added restaurants, bakeries, catering, sushi bars, and a food packaging plant to its ever-growing list of offerings (Zippy’s, n.d., para. 2). In order to make way for the growth of its brands, Zippy’s was renamed to FCH Enterprises Inc. in 2001 (FCH Enterprises Inc., n.d., para. 3). Paul Yokota, the president of...
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...Homework due in Week 6 QUESTION 1: Outline why the culture of a country influences the costs of doing business in that country. Illustrate your answer with examples. When there are simply different norms between how individuals from different countries interact, the costs of doing business rise as people grapple with unfamiliar ways of doing business. For example, while in the US we may get down to business first and then get to know each other socially later. In many South American countries, it is important develop a good social relationship before trying to discuss business issues. Different class structures and social mobility also raise the costs of doing business, if there are inhibitions against working with people from different class, then the efficiency with which information can flow may be limited and the cost of running a business increased. A country’s religion can also affect the costs of business, as religious values can affect attitudes towards work, entrepreneurship, honesty, fairness, and social responsibility. In Hindu societies where the pursuit of material well-being can be viewed as making spiritual well being less likely, worker productivity may be lower than in nations with other religious beliefs. Finally, a country's education system can have important implications for the costs of business. In countries where workers receive excellent training and are highly literate, the need for specific worker training programs are decreased and the hiring...
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...to relax and enjoy the company of family, friends, colleagues, and business associates, to restore our energy level before heading off to the next class or engagement (introduction to hospitality P202). As recent report shows that people increased their spending on food and their services, it indicates that the quantity of food is no longer be the first thing of people think about their eating, while, the percentage of people think about the quality grows up dramatically. For the following of this research paper, we will see that the current trends of food services, for both food itself and how to be a good managers to run the restaurant. And then we will sooner realize the changes of many parts of food services and how they reflect people’s living styles changes. 2. Summary of Articles: Currently, the restaurant accounts for four percent of the U.S. gross domestic product and is the nation’s second largest employer next to the Federal government (Dumagan and Hackett, 1995). We will look at five food service trends in U.S. at this contemporary marketing mix. First and the foremost, the money spend at foodservice establishments continues to grow. With the development of the society, more and more people have enough money to spend on their daily lives, while eating is an important part of daily lives, so we can notice the changes in the...
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