...competitive environment, it becomes difficult to differentiate the concept from one restaurant to another. MiangVic makes clear the difference with a unique concept that offers variety. Unlike a typical restaurant, MiangVic offers a combination of great food and low prices. It will serve fresh homemade ramen noodles soup and it will offer a wide variety list of ingredients from where the customers can choose, allowing them to be creative and invent their own recipe for a magnificent bowl of soup. With a modern and entertaining environment, it is the answer to a growing demand. MiangVic wants the experience of visiting this restaurant to be an unforgettable one, where the customer satisfaction is the main focus. Mission MianVic is a unique and innovating idea; it will be a great neighbor to the businesses in the area and will be a contributing and supportive member of the community. The main objectives are the customer satisfaction, serving high quality food at affordable prices in a clean, comfortable and familiar environment. Where management motivates, train and encourage the team, a place where they can grow and prosper in a dignified and rewarding manner. It will maintain a professional and efficient staff. MiangVic will give the customers a pleasant and memorable experience, doing honor to its motto: “Your satisfaction is our mission” Business Analysis MiangVic will be located at 8870 International Dr. Orlando FL 32817, between I-4 and Universal Blvd; near the...
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...narrow down the potential new markets. These factors were beef-eaters (i.e. the market has their primary customers as beef eaters), legal to import U.S. beef (Ruth’s Chris only used USDA Prime beef therefore it had to be exportable to the new country), Population/high urbanization rates (restaurants needed to be in densely populated areas), high disposable income (fine dining restaurant with an average cost over $70), trend among people to eat out (more the people go out to eat, more are the odds they will come to this restaurant), and affinity for U.S. brands (overtly anti-US countries would not accept Ruth’s Chris and eat there). Ruth’s Chris target market should definitely consist of densely populated markets where a large percentage of the population eats steak. When identifying a new potential market, the company makes sure there is a large enough population to expand the business by opening multiple stores. After identifying whether the per capita consumption is high enough to support a steakhouse, they need to ensure the population can afford to dine in the high end establishment. If the market passes these tests, Ruth’s Chris will have a potentially good location and can build a restaurant. The factors discussed above are worth considering every time before entering a market. There can be some other factors which can be considered like country’s current political conditions and also some research about consumers’ current trends and likings so that by the time it comes to...
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...City (02) 777-77 Department of Hotel and Restaurant Management and Tourism Access Computer and Technical Colleges Zabarte Branch 3/F C.I Plaza Quirino Highway Corner Zabarte Road Novaliches Quezon City Submitted to: Mr. Omar Palao Submitted by: Sharmaine B. Nunez Rina Verazon Lyn Ramirez Regine Dioquino Bryan Nieves Dexter Santolaja Gilbeys Linang John Victor Jimenez Algyne Nikko Alquero Date Submitted: October 25, 2012 Table of Content I. Acknowledgement II. Introduction a. Company’s Profile b. Company’s Mission c. Company’s Vission d. Organizational Chart III. Student Journal IV. Documented Photo in Action Reference V. Reference HISTORY OF SHAKEY’S In 1954, Sherwood “Shakey” Johnson pooled his funds with those of college friend, Ed Plummer, to open the first Shakey’t outlet. The building was a remodeled grocery store located at the 57th and “J” Streets in Sacramento, California. The parlor opened on Friday evening, April 30 with in the till and the two owners and their friends to serve. As the ovens were not complete, only beer was sold the first weekend. Johnson played the piano, entertained, and Plummer served the beer. With the money from the beer sales, the partners bought pizza products and began selling pizzas on Monday. Ten days later, they had fourteen employees and a month later, Dixieland jazz entertainment was added. The restaurant at 57th and “J” Streets has grossed millions...
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...Deadline 12 Required Organizational Change 12 Risk Management and Contingency Plan 12 Conclusion 13 References 14 Executive Summary Mission and Vision Statement The mission of The Cheesecake Factory is to create an environment where absolute guest satisfaction is the highest priority. The vision statement is as follows: Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food, service, people and profit, while taking exceptional care of our guests and staff. We will continuously strive to surpass our own accomplishments and be recognized as a leader in our industry. (The Cheesecake Factory, 2014) Company Overview “The Cheesecake Factory restaurants provide a distinctive, high quality dining experience at moderate prices by offering an extensive, innovative and evolving menu in an upscale casual, high energy setting with attentive, efficient and friendly service” (The Cheesecake Factory, 2014). First started by Oscar and Evelyn Overton as a small cheesecake shop, they gave up the shop in the late 1940s to raise their two children, David and Renee. Evelyn continued to make cheesecakes in her basement and “in 1972, with their children grown, Evelyn and Oscar, now in...
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...Joshua Co The Ramen Craze in an Instant As you go one of the following well known malls in the Philippines like SM Megamall, Shangri-La, Glorietta, and Greenbelt recently, do you notice the majority of the ramen restaurants? I for one have visited the malls frequently since I was young and recently I have been seeing quite a number of ramen restaurants opening which is quite unusual since you won’t normally open a restaurant unless you see it as a business opportunity right? The ramen restaurants have been opening one after another due to its popularity and success which entrepreneurs saw as an opportunity to open other famous ramen restaurants as it has become a trend. In SM Megamall as I walk inside the new Mega Fashion Hall crowded with people in the late night, I take the elevator to go up on the 3rd floor of the building where the well-known recently opened ramen restaurant called Ippudo Ramen is. The first sight that will appear before your eyes after the elevator doors open will be a crowd of people lining up for Ippudo. The wait is definitely worth it as the food there is extravagant and definitely food that you will come back with. In an interview from Shigemi Kawahara, he said that the reason people line up in Ipuddo might be “Because it’s delicious. We train our staff that every single bowl of ramen has to have a smile and maybe our customers can feel that. It’s very easy to serve a good bowl of ramen. Delicious ramen is everywhere, but what’s important to us is...
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...the late 1940’s, Dick and Mac McDonald were searching for a way to improve their little drive-in restaurant business in San Bernardino, California. Rather than tinker with the business, which was bringing in a very comfortable $200,0001 yearly, they invented an entirely new concept based upon speedy service, low prices, and big volume. They did away with car-hops in favor of self-service at the counter. They ditched their 25-item barbecue menu in favor of a limited menu of just nine items: hamburger, cheeseburger, three soft-drink flavors, milk, coffee, potato chips, and pie, with french fries and milkshakes added soon after they resumed operations. They re-engineered their stainless steel kitchen for mass production and speed with assembly-line procedures. And they slashed the price of their hamburger from a competitive 30 cents to just 15 cents. When the new McDonald’s re-opened in December of 1948, business took a while to build. But it soon became apparent that they had captured the spirit of post-war America. By the mid-1950s, their little hamburger factory enjoyed annual revenues of $350,000 – almost double the volume of their previous drive-in business at the same location. It was not unusual for 150 customers to crowd around the tiny hamburger stand during peak periods. Word of their success spread quickly, and a cover article on their operations in American Restaurant Magazine in 1952 prompted as many as 300 inquiries a month from around the country. Their first franchisee...
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...Analysis Strengths • Appealing decor • Reasonable price range: consistent with the quality of food Opportunities • The Skinnylicious menu (if developed further - not just moving around some side dishes like it is currently) can be a great opportunity to change TCF’s unhealthy/high calorie image • FourSquare has become a huge social media platform for restaurants, and TCF would be smart to offer promotions and specials to those who “checked in” to the restaurant on FourSquare upon arrival (i.e. 15% off a piece of cheesecake) Weaknesses • Noisy environment • TCF doesn’t take reservations; often very long wait times Threats • Competitors’ companies expanding into the foreign market are likely to pose a threat to the internationality of The Cheesecake Factory brand (see “The Competition” below) The Competition Expanding into international markets could be necessary in order to keep up with the competition. (TCF currently has a licensing agreement in place for the development of 22 restaurants in 5 Middle Eastern countries by 2016.) • P.F. Chang’s, a top competitor, has restaurant locations in Kuwait and...
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...Week 4 Assignment 1 Chick-fil-A International? Abstract Chick fil-A has developed into a very successful fast food chain in the United States, but this fast food company operates differently than almost any company, regardless of size. The fact that Chick-fil-A is a multi-billion dollar company makes the way that they operate domestically seem nearly impossible. Chick-fil-A’s operations and hiring methods do not come without controversy, however. We’ll take a look into their operations more closely as well as some controversy that surrounds the Chick-fil-A organization and some struggles Chick-fil-A will face as they plan to expand into the global market. History of the Company To fully explore the Chick-fil-A company, one has to develop a better understanding of the structure of the company. Chick-fil-A began in its infancy in 1946 when S. Truett Cathy opened a restaurant called “The Dwarf Grill” in Hapeville, GA. This is where Cathy allegedly invented the original boneless chicken sandwich. After several years of operating a successful restaurant in Hapeville, Cathy decided to begin branching out in the early 1960’s when he founded Chick-fil-A, Inc., which led to the first Chick-fil-A restaurant opening in 1967 in a mall in Atlanta. Since that time, Chick-fil-A has grown to over 1,500 company stores (note the intentional omission of the word “Franchises”) with annual revenues approaching $3.5 billion. Chick-fil-A has done this in a very unconventional way, as zero...
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...McDonald’s and Its Critics: 1973–2009 is the most influential case study written about the McDonald which makes the readers aware of the reasons and strategies behind the success of the McDonald, even with the criticism McDonald faced throughout the history of its existence. This case study analyzes the strategic initiative taken by each CEO and assessment of these initiatives. Ray Kroc, 1955–1973 Ray Kroc founded McDonald’s Corporation in 1955. He bought the rights from MacDonald’s brothers to open the franchises all across the country. Illinois was the first place to have McDonald. Ray Kroc adopted the ideas of simple, limited menu and easy steps of food. He gave the world with the most famous gold arch logo of the McDonald. Centralization, uniformity and provision of the standard operating procedures for the company operations were the key initiatives taken by the Ray Kroc for the success of franchising system. Centralization is defined as the process in which all the major decisions take place at the top management. Ray developed standard operating procedure and start monitoring franchises to make sure standards are being met. Uniformity was the key element of his strategy. Kroc gave the idea of centralized strategy for the corporate business. Under this strategy, Kroc gave the idea of QSC (quality, service and cleanliness). Under his tenure, top management took all kinds of decisions adopting the idea of centralization. The centralization and uniformity initiative...
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...small potatoes. McDonald's International, that is. Cooking up its first international revenues m 1967 with restaurants in Canada and Puerto Rico, McDonald's now serves up a fast-food extravaganza ranging from soup to nuts (or nuggets, in this case) in 18,380 restaurants in 91 countries. Total revenue for 1995 was more than $10 billion, and total sales outside the United States contributed 54% to the firm's consolidated operating income for the year. This is an organization that knows how to grow globally. Each day, more than 33 million people around the world are gobbling down McNuggets and Big Macs faster than you can say: "two all-beef patties special sauce lettuce cheese pickles onions on a sesame seed bun." And they're served by more than one million employees, with estimates that the number will double by the year 2000. It's a company that reveres flexibility and sensitivity to local cultural mores. You may think that translates into flavoring the burgers a little differently from country to country, but the company's global astuteness is much more far-reaching and profound. For a business, in the minds of Americans, that's synonymous with all-beef hamburgers, McDonald's will open its first restaurant in India this year without any beef products at all. Vegiburgers, or burgers made with mutton or lamb, may take their place. And, as an organization that holds distinction for actively promoting diversity in the United States, it has a restaurant in Saudi Arabia with two dining...
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...industry as its opening demanded the minimum starting investments, being comparable only with ‘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...
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...July 18, 2011 Case Study – Ruth’s Chris – The High Stakes of International Expansion Analysis 1. What did Hannah do to make a first cut in the list of potential countries? Hannah to make sure that customers were beef eaters. Ruth’s Chris was a steak house and its primary customers were people who enjoy beef. With the target customer being a well-to-do beef-eater, restaurants, needed to be in densely populated areas to have a large enough pool. Most large centers would probably meet this requirement. Which variables seemed more important in his decision making? The most important variable in the decision-making process was to make sure that his target customers were well-to-do beef-eaters. Which unused variables might have been useful? Unused variables that might have been helpful would have been the countries that allowed the importation of U.S. beef. 2. What would be your choice for the top five opportunities? My top five opportunities would be: Bahamas, France, Hungary, Ireland, and Spain. The top 10? My top 10 opportunities would be: Bahamas, France, Hungary, Ireland, Spain, Netherlands, Portugal, Germany, Israel, and Belgium. How did you reach your conclusion and why? My conclusion was based on the analysis of the beef consumption and population of the particular countries that are listed in Exhibit 4. With the target customer being a well-to-do beef-eater, restaurants needed to be in densely populated areas to have a large enough pool....
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...Future Expansion Pizza Hut came to Pakistan in somewhat the same way it began in America; it was Dan Carney who approached Manzar Riaz with proposition of bringing the chain to Pakistan. Along with its flagship restaurant in Clifton it has three more operational units functioning in Karachi, while one is functioning in Gulberg, Lahore. It is called “RED ROOF”, with seating capacity of 350, which makes it the largest in the sub-continent. Pizza Hut being the first international Franchisee in Pakistan got an over whelming response when we opened up. * There is a strong untapped market across Pakistan for the introduction of Pizzas, Therefore consumers will be attracted towards the introduction of Pizza Hut across Pakistan. * Consumption pattern is more in Karachi Most importantly the food industry is attractive for the entrants, so, Pizza Hut will reap huge benefits out of pursuing this strategy. * Eating out” is the main source of entertainment in Pakistan .Pizza hut is soon to open new outlets in Gawadar port because there is new potential for new market. Have an opportunity to open an outlet in an emerging market * Soon to have outlets at Airport and Port Grand because eating Pizza is a rising trend of Pakistani society. * Pizza Hut has an opportunity to target new segments of class “C” customer base as they are currently targeting “A” and “B” class customers i.e. income groups of 50,000 & above respectively Recommendation Strategy: 1 Pizza Hut...
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...Brands started out as Tricon Global Restaurants in 1997 as the result of a separation from PepsiCo, and became owners of the KFC, Pizza Hut and Taco Bell brand names worldwide. Yum! Brands is now a Fortune 500 company based out of Louisville, Kentucky and the world’s largest restaurant company in the world in terms of system restaurants. With over 37,000 restaurants in over 110 countries, Yum! Brands dominates four sectors of the quick-service food industry: Mexican with the Taco Bell name, chicken with the world famous Kentucky Fried Chicken brand, pizza with the Pizza Hut chain, and seafood with their Long John Silver’s restaurants. Yum! Brands also owns A&W Restaurants, the longest running franchise chain in the United States, and the world's largest delivery wing chain, WingStreet Restaurants. In their traditional form, units feature dine-in, takeout and, and drive-thru or delivery of fast service food items. Non-traditional units include “express” units and kiosks with limited selections on the menu. These venues are located in non-traditional locations for convenience and practicality, such shopping malls, airport terminals, gasoline service stations, sport centers and stadiums, recreational and amusement parks, convenience stores and colleges and universities (Yum! Brand “Our Brands”). Geographic Sectors Yum! Brands operations include three major segments: a) The United States b) China, Thailand and Taiwan and c) International. Although domestic growth has slowed...
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...Monash University Festival and event assignment one Shenzhen International Food festival carnival Name: Yundie Li ID: 21546037 Word count: 1496 Unit code: MGW2200 Tutor name: Rumi Ramkissoon Unit co-ordinator’s name: Judith Mair Date of submission: 26/08/2011 Executive summary It is planning to use foods festival as an example to build event concept, and detailing the purpose, process and the risk of the international food festival. The purpose of this report is developing a concept of event and outlines the timing, location, venue and season. It aims to build up an international food festival which located in Shenzhen, and it will be hold during the period of Chinese spring festival for attracting more local people and tourists, furthermore, the purpose of this international food festival is reunion for family activities, culture, attracting more people come to Shenzhen, increasing the different cultural interaction and stimulating the growth of local economy. Organizers need to design an effective and efficiency market strategy to motivate and attract people to attend and consume in the international food festival, and the participators can be local residents, tourists, chefs and restaurant managers. The international food carnival will be held around 26 January on 2012, and the duration of the food festival is 10 days. During the period of the food festival, it is also the public holiday in China for celebrating the traditional Chinese spring festival...
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