...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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...Entrées: Salade verte aux noix Salade tomates et oignons Salade de lentilles Salade de légumes grillés et parmesan Salade mozzarella fraîche, tomates grappes et coulis de basilic Salade de quinoa, betteraves rouges et Cranberry sec Salade au chèvre chaud et lardons Salade de saumon mariné et sésames grillés Melon et jambon de parme fumé Crabe du Nebraska, ciboulette et câpre frais, roquette sauvage Halloum frais grillé, salades de tomates et vinaigre balsamique Assiette de saumon fumé et câpres frais Carpaccio de bœuf, roquette fraîche et parmesan Plateau de charcuterie savoyarde Assiette de fromage (Beaufort d'Alpage) 14,000 15,000 16,000 19,000 20,000 21,000 22,000 28,000 21,000 42,000 18,000 25,000 23,000 32,000 35,000 Pizza au feu de bois: Flammeküeche gratinée 18,000 Pizza Margherita (sauce tomate, champignons, mozzarella) 16,000 Pizza Montagnarde (sauce tomate, fromage de chèvre, mozzarella, jambon de montagne) 23,000 Pizza Forestière (sauce tomate, lardons, mozzarella, champignons, œuf) 22,000 Pizza Pepperoni (sauce tomate, mozzarella, pepperoni) 21,000 Pizza Printanière (sauce tomate, mozzarella fraîche, roquette fraîche, tomate cerise) 21,000 Pizza Balik (crème fraîche, saumon fumé, oignons caramélisé, câpres frais) 25,000 Pizza Végétarienne (tomates, courgettes, aubergines, poivrons, mozzarella, artichauts) 20,000 Œufs au feu de bois Œufs Œufs et halloum grillés Œufs et confit de canard 14,000 18,000 20,000 95,000 98,000 130,000 195,000 45,000 58,000 45,000 40,000...
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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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...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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...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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...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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...successful in introducing McCafe’, McExpress and McStop restaurants. 2. Globalization, expansion in other countries McDonalds has more than 31,000 restaurants serving in almost 120 countries. Of the 31,000 restaurants, at least 14,000 are in US. However, now, because the care of McDonalds about favors and cultures in each countries it enters, McDonalds can open more restaurant in new areas such as China or India – the countries which culture influences on people lifestyle deeply. They are very potential markets. The expansion of these areas is big opportunities For McDonalds. 3. Low cost menu is preferred by large number of customers With low cost menu, McDonalds can attract customers who just have low income. This segment makes up a fairly remarkable part, especially in the recent time, when global economic is struggling. It is not difficult for McDonalds to apply low cost menu on all restaurants. Threats 1. Saturated fast food markets in the developed economies The fast food market in the developed countries is already overcrowded by so many fast food restaurants. 2. Trend towards healthy eating Due to government and organizations attempt to fight obesity, people are becoming more conscious of eating healthy food. 3. Currency fluctuation Since it receives a part of its income from foreign operations, the profits that are sent back to US have to be converted into dollars and may be affected by the exchange rates, especially when the dollar is appreciating...
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...procurement. This process must be well-established in order to control costs and deliver the best possible product / service for its target customers. For this assignment, you will choose one major restaurant chain (global chain or regional chain) that uses central commissary and develop a new purchasing process for a single restaurant unit. You will use this restaurant chain as a framework (i.e., the menu, average restaurant size, and management / employee organizational structure) for developing a new purchasing process. Note: You must create your own purchasing process for a single restaurant unit based on the concepts you have learned in the course. Do NOT just report on the restaurant chain’s current purchasing process. Write a five to six (5-6) page paper in which you: 1. Choose one (1) major restaurant chain and provide a brief overview including: a. a history of the chain b. the type of cuisine(s) and theme c. the number of restaurants d. the average restaurant size (seating capacity) and layout (both front and back of the house layouts) e. the standardized menu (both food and beverage) 2. Describe the restaurant chain’s central commissary including the products it supplies and it doesn’t supply, and analyze how the central commissary benefits a single restaurant unit. 3. Select at least three (3) purchasing technologies from the following list: inventory-tracking, storage management, product ordering, product identification, and bar-code reader....
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...Project Proposal Song Tang(stang34@fordham.edu) 1. System Introduction & System Type In today’s age of fast food and take-out, many restaurants have chosen to focus on quick preparation and speedy delivery of orders rather than offering a rich dining experience. Until very recently, all of these delivery orders were placed over the phone, but there are many disadvantages to this system, including the inconvenience of the customer needing to have a physical copy of the menu, lack of a visual confirmation that the order was placed correctly, and the necessity for the restaurant to have an employee answering the phone and taking orders. What I propose is an online ordering system, which is a technique of ordering foods online applicable in any food delivery industry. The main advantage of my system is that it greatly simplifies the ordering process for both the customer and the restaurant. When the customer visits the ordering webpage, they are presented with an interactive and up-to-date menu, complete with all available options and dynamically adjusting prices based on the selected options. After making a selection, the item is then added to their order, which the customer can review the details of at any time before checking out. This provides instant visual confirmation of what was selected and ensures that items in the order are, in fact, what was intended. This system also greatly lightens the load on the restaurant’s end, as the entire process of taking orders...
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