...For the aesthetics this is something that has to be carefully melded with the previous style of branding; colors, general structure overlay, and the Applebee's sign. The problem that could occur is the long-term customers could see this as a movement away from its roots. Presenting it with a detrimental effect, if Applebee's cannot replenish that loss. Alternate protein choices vary due to culture or current popular trend. Lamb, Goat, tofu are alternate proteins that can be supplemented into the current menu. Vice a drastic overhaul of the menu. Which is another point of interest that was touched to add disparity. Applebee's has updated its menu on several occasions, varying in augmentations. With little or no change to its root, branded, menu....
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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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...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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...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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...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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...SWOTT Analysis Strengths • Offers new type menu not available in the area • Huge selection of menu items to choose from • Prices are cheaper than competitors • Customer service is high • Small overhead • Menu Flexibility Weaknesses • Restaurant is not established and new – no market presence or reputation • Cash flow issues in early stages Opportunities • Food conscious – healthier choices • Working with local farmers to supply organics products • Little competition in market Threats • Operating costs • High turnover rates for employees • Changing customer demands • Perception of product Trends • Healthy, organic food Introduction A restaurant owner who fails to plan plans to fail. Most restaurants will succeed, provided that their owners are determined, stubborn, and willing to take control of those variables that can be controlled. Changes in markets, competition, products, and customer perceptions are inevitable. Restaurants that can adapt to such changes because of foresight and careful planning will profit. A written business plan is helpful in so many ways that the time and effort to write and update it are trifling in comparison to the benefits it gives. Concept Organics is a unique concept. It will very easily fit into the marketplace. This health conscious concept is very desirable. Organics Salad and Sandwich Shop will be a low priced...
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...Question: The proliferation of western fast-food chains such as Mcdonald’s, pizza Hutt,Sub-ways and Dominos in the Indian market has only been a recent phenomenon .What are the reasons that have contributed to the increased popularity of western fast-food chain in India? Ans: Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The concept of ready-cooked food for sale is closely connected with urban development. In Ancient Rome cities had street stands that sold bread, sausages and wine. As in Roman cities during antiquity, many of these establishments catered to those who did not have means to cook their own food, particularly single households. Unlike richer town dwellers, many often could not afford housing with kitchen facilities and thus relied on fast food. Travellers, as well, such as pilgrims en route to a holy site, were among the customers. since than fast-food business is thriving. It is not that there was no fast food shops before the proliferation of western food chain. But it is the western food-chain such as Mcdonald’s, pizza Hutt,Sub-ways and Dominos get the desired success. The reasons that have contributed to the increased popularity are: Targeting Markets: •Initial focus on...
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...Strategy and Industry Analysis Threat of New Entrants: Cracker Barrel operates in an industry that is capital intensive, yet the barrier to entry in the restaurant industry is low. With low barrier of entry firms can enter at a high pace than other industries. Since 2007, over 1,099 full-service restaurants have entered the market. That is a 334% increase in little over five years. Even with the extensive legal barriers that the restaurant industry poses, these are not enough to detour new entrants. Cracker Barrel stays competitive in this environment by leveraging their superior distribution and leaning on their size to create a small edge through economies of scale. The later is not as lucrative within the restaurant industry, since the economic conditions have drove suppliers to diversify their buyer streams to hedge against a given firms collapse. This in turn, diminishes the ability of firms to create substantial economies of scale. Bargaining Power of Suppliers: The restaurant industry displays characteristics that support the notion of low bargaining power for suppliers. Cracker Barrel and other industry leaders purchase large amounts of commodities. With suppliers unable to differentiate themselves, their overall bargaining power is low. The only time suppliers have bargaining power in the restaurant industry is when a buy is dependent on a specific vendor for a high portion of their goods. Cracker Barrel falls into this category with its retail components...
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...PESTEL analysis | Political | | | | Economic | | | | | | Social | | Market overview Busier and higher- tempo lifestyles, regular marketing promotions, menu updates and the higher number of tourists contributed to this strong performance. Besides, players stepped up their delivery services to tap into the potential for consumption at home and in the office. For example, Tsui Wah launched Tsui Wah Delivery soon after listing on the Hong Kong Stock Exchange in 2013. Hong Kong consumers showed strong support for fast food chains selling Asian ‘comfort food’. With rising awareness of the harms of over-consuming Western fast food, such as burgers and battered chicken and fish, Hong Kong residents lapped up the offerings of Asian ‘traditional’ or ‘comfort food’. These include chains such as Fairwood, Maxim’s and Café de Coral, some of which feature “No-MSG” (monosodium glutamate) options in their menus. The restaurant trade has gained some momentum, helped by a growth in visitor arrivals in2000. Hong Kong remains one of the most densely packed countries in terms of retaurants with approximately one restaurant for every 700 citizens. Consumer characteristic be they eating habits, lifestyle changes, tourism spending or legislative issues. In Hong Kong is a city in which speed and efficiency are expected and demanded. This fast pace has also infected the food scene, most notably in Hong Kong-style teahouses and local fast food chains, which can serve Chinese...
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...Final Business Plan ‘Food plaza.com’ MGS 607: Technology Management and E-Business Semester: Fall 2010 Instructor: George Sanders Table of Contents 1. Overview………………………………………………………………………………………3 1.1 Basic Model…………………………………………………………………………..3 1.2 Work flow…………………………………………………………………………….3 1.3 Extended features……………………………………………………………………4 2. Market Analysis………………………………………………………………………………5 2.1 Sales Distribution…………………………………………………………………….5 3. Industry Analysis……………………………………………………………………………..7 4. Marketing Strategy…………………………………………………………………………...7 5. Operations Strategy…………………………………………………………………………..8 6. Forecast and Financials……………………………………………………………………..10 7. Stages of Development………………………………………………………………………14 8. Funding Estimates…………………………………………………………………………..15 9. Website Prototype…………………………………………………………………………...16 10. Future Plans…………………………………………………………………………………20 1. Overview: Foodplaza.com is a web site which will be first of its kind in the Indian market. The website offers customers a common platform to order food online and avail other services from a wide range of restaurants. It provides a better interface to the customers to know more about the range of restaurants where they can order from with a list of variety of food items along with the description and cost. It also provides an opportunity for small and medium restaurants to increase their visibility and customer base. 1.1 Basic Model: Our web...
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...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 a request to serve only if restaurants adhere to FDA-approved cooking standards. Number of Words: 106 Table of Contents Content | Page Number | Executive Summary | 3 | Situational Analysis | 5 | The Problem / Objective | 6 | The Options | 6 | Criteria for Evaluation | 7 | Evaluation...
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...Welcome to Ruby Tuesday 1 Welcome to Ruby Tuesday BUS 100 Dr. Etta Steed Welcome to Ruby Tuesday 2 Ruby Tuesday is a casual dining restaurant that I often visit with my family. On most occasions I am overwhelmed with the menu items. I tend to take long at ordering my food due to indecisiveness. The things that I noticed to be Ruby Tuesday’s strengths are the quality of customer service they offer and the salad bar option. Although the restaurant is one of my favorite I think that the lighting could be better and the pricing on the food can be lower. Overall Ruby Tuesday is a great restaurant as they are able to stand out by including the salad bar in casual dining. As most restaurants do Ruby Tuesday is no different when it comes to making the menu editable. I love to try different foods when I go out with my family and it tends to be harder when all menu items look good. Like most restaurants Ruby Tuesday has pictures on the menu and they also have signature daily dishes. Implementing daily food items makes the restaurant meet fine dining expectations to be in the market of competition with restaurants like Arizona’s. Arizona’s is a very high end restaurant that have chefs that decide on daily menu items. With Ruby Tuesday picking up this as an option it is giving fine dining restaurants some competition because they have lower prices. The salad bar offered by Ruby Tuesday is an amazing experience as most restaurants serve salad with meals but you are able...
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...Shabu House’s Business Analysis The following information will provide an overview analysis of one of the multiple Shabu Houses located in San Francisco. This information will be divided into two sections. The first two sections will describe the overall property and an operation description of Shabu House business purpose, volume of business, and distinction in the market. The second section will provide an evaluation of the services and products offered through promotion strategies to the business's target market while discussing strengths and weaknesses. The 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...
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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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...5.0 Customer Analysis 5.1 Target Market and Segmentation J-Bento is a family owned restaurant which means that it does not offer any franchise distribution. Hence, the primary target market of J-Bento restaurant is young adults who are full time students, full time workers, part-time or casual workers; therefore, they seek a good restaurant but reasonable price. Hence, the prices of J-Bento can be flexible but moderate and suitable price for their target market.Furthermore, Geographic is related to geography such as characteristic of a specific region, climate and industries (Elliot, Rundle-Thiele and Waller 2010). J-Bento is located in Victoria Park which is urban area; hence, most of 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...
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