...2011 India Food Services Story 2011 Contents Foreword............................................................................................................................................................................................................... 2 Indian Food Service Industry - Sector Highlights................................................................................................................................................... 3 What Drives the Growth of the Industry? ............................................................................................................................................................... 4 Demand Side Drivers – The Demographic Profile of the Indian Consumer Segment ........................................................................................ 4 Supply Side Drivers – Industry Trends Encouraging Growth ............................................................................................................................. 5 Transition Phases ................................................................................................................................................................................................. 6 Structure of the Industry ........................................................................................................................................................................................ 7 Challenges ...............................
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...THAI RESTAURANT 1 CASE STUDY REPORT Restaurant Management in The U.S. : In Case of Thai Restaurants in 2005 Parinya Maglin EDWARD S. AGENO SCHOOL OF BUSINESS GOLDEN GATE UNIVERSITY Date: September 17, 2005 THAI RESTAURANT 2 EXECUTIVE SUMMARY The purpose of this case study was to motivate the owners or managers of Thai restaurants to increase their definitions of Thai restaurant management and get the edge to make their restaurants a going concern and to provide some insight into many issues and some value for the management of Thai restaurants. The primary goal of the study was to increase awareness of the areas in which the owners or managers of Thai restaurants in the U.S. could be further improved. This case study utilized the qualitative research methodology. All of interviewees are owners or managers of Thai restaurant in the U.S., a total of 10 participated in the study consisting of 9 owners and 1 manager. Data for the study was collected from various evidences gathered by systematic interview, direct observation, and participant observation. Information from the data collected confirmed the need for owners or managers of Thai restaurants to increase their definitions of Thai restaurant management, get the edge to make their restaurants a going concern, and increase awareness of the further improvement. There are such an analysis and conclusion provided with some useful recommendations for the owners or managers of Thai restaurants in the...
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...RESTAURANT PRACTICUM REPORT On THE MAX’S RESTAURANT Robinson Place Imus Cavite TRAINING PERIOD: November 11, 2014 to February 6, 2015 In Partial Fulfillment of the Requirements for the Course Restaurant Practicum For a Degree in Associate in Hotel and Restaurant Management College of International Hospitality Management University of Perpetual Help System - DALTA Alabang – Zapote Road, Pamplona 3, Las Piñas City SUBMITTED TO: Mr. Wendell B. Aguirre Professor SUBMITTED BY : Mr. Ralf Laurence R. Osis #10 Mambog 1, Bacoor Cavite (046) 418-0539 SUBMITTED ON: February, 2015 TABLE OF CONTENTS Title Page ……………………………………………………………… i Table of Contents ……………………………………………………………… ii Acknowledgment ……………………………………………………………… iii List of Tables ……………………………………………………………… iv List of Figures ……………………………………………………………… v List of Exhibits ……………………………………………………………… vi Page CHAPTER I: Introduction Institutional Background 5-6 General Location 7 Vision, Mission and Goals 8 Institutional Philosophy 8 Organizational Chart 9 Facilities and Layout 10 Outstanding Characteristics 10 CHAPTER II: Discussion of Findings, Analysis and Recommendation A. Dining Area Organizational Chart 12 Job Description 13 Job Specification 14-15 Facilities, Layout, Design and Equipment...
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...Global Journal of Management and Business Research Volume 12 Issue 21 Version 1.0 Year 2012 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Inc. (USA) Online ISSN: 2249-4588 & Print ISSN: 0975-5853 A Study on Customer Preference and Satisfaction towards Restaurant in Dehradun City By Neha Joshi Abstract - India is in the midst of the restaurant revolution. The revenues hotel and restaurant industry in yr.2006-2007 increase of nearly 22 %...The eating habits of people are changing; the style of cooking and the ingredients used increased the popularity of Indian food all throughout....... Indian food had experienced a tremendous change, people started following cooking style and adopted eating habit according to their religion. At present Indian food is recognized all over the country...service quality is an attitude or global judgment about the superiority of a service, industries must achieve a quality service the exceed customer, expectation .service quality determine an organization success or failure, the satisfaction is a function of consumer, experience and reaction to provide behavior during the service encounter. The level of satisfaction may be influence by various attitudes from internal, external factor. The demand for food away from home is dramatically increasing. According to the 2003/04 Indian Household Economic Survey, the average weekly household expenditure on meals away from home increased from...
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...Restaurant management involves many different aspects, including public relations, inventory, dealing with staff, customer service and the list goes on and on. Here are ten 10 things you should know about restaurant management. ! 1. The customer is always right. Always. The golden rule of business – the customer is always right. Even if you don’t agree with a customer’s complaint, how you handle it will determine if the customer comes back to your restaurant. Read more about restaurant customer service. 2. Restaurant job expectations should be clear to staff. From the wait staff to the house kitchen staff, each person needs to be the best at their job, in order for a restaurant managment to run smoothly. Read more about hiring restaurant staff. 3. Restaurants need advertising. A big part of restaurant management is advertising. Restaurant advertising has come a long way from newspaper ads and radio spots. Social networking offers a low to no cost way of promoting your restaurant. Read more about restaurant advertising on a budget. 4. Restaurant managment should watch cash flow closely.Cash flow is the amount of cash coming in versus the amount of cash going out of your business on a daily, weekly and monthly basis. If you don’t understand this basic concept of restaurant finances, you put yourself at great financial risk. Read more about restaurant cash flow. 5. There are many types of different restaurant promotions. Promotions can range from a nightly happy hour to prix...
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...The Epicurean “Classy in vision, Frisky in mission.” This study aims to create a business plan that will give rise to a new profitable establishment in the thriving industry of food and beverage specifically in the casual-upscale dining or most commonly known as themed restaurants. With the group’s objective of enticing local and foreign appetites to experience the tastiest cuisines all over the world in a single dining, we were able to create a business proposal that will set a new trend in the casual upscale dining through its modern and classy yet frisky interior and design incorporating the combined concepts of the uprising establishments on the area specifically named Bagong Nayong Pilipino and the Entertainment City Manila for our valued customers to have a full experience of the place. Giving our Different data and researches were gathered in this study to conceptualize and plan a new business. Also, the group conducted some interviews from different architects and engineers who gave us a clearer view and wider perspective in doing such study. NAME AND LOGO The name of our business is derived from the coalesce ideas of the members regarding our major plans on the establishment. Basically, Epicurean came from the word Epicureanism which is a system of philosophy based on the teachings of Epicurus who believes that the greatest good was to seek for modest pleasure in order to attain tranquility and absence of bodily pain. In its simpler understanding, Epicurean...
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...Case Study 1 – Possibility Restaurant Executive Summary Angela and Zooey decided to open the first ever French restaurant in Draperton called “The Posibility”. They could not offer a full menu at the beginning because they had no idea which tastes their clientele would gravitate toward when it came to French cuisine. They decided to settle for two main dishes; fish and beef. Their second dilemma was to figure out the number of meals to prepare each night. This would help them to efficiently plan for the purchase of ingredients and scheduling of labor. The latter problem requires some analysis in order to find out an ideal combination of the number of fish and beef dishes to be prepared which would yield the most profit, taking into account their limited resources and limiting environmental factors. Solution As mentioned in the previous paragraph, chef Pierre will only prepare fish and beef dishes which will be complemented by various desserts, salads, soups and vegetables. This will help them tailor their menu to the clientele’s preferences. For the second dilemma, I would suggest computing the expectations and limiting factors provided so as to achieve the best possible combination that will fully utilize available resources and yield the most profit. We know that fish and beef yield profits of $12 and $16 respectively. A maximum of 60 meals can be prepared each day, of which 60% are projected to be fish due to clientele’s healthy lifestyles, and beef sales will be at...
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...Introduction Restaurants are a notoriously difficult business to own or operate. Not only is it a relatively capital and employee-intensive business, restaurants are also highly regulated, low margin and in most cases have a plethora of competition to deal with. A successful restaurant can make a lot of money for the owner and a lot of prestige comes with being associated with a popular restaurant. While the food and atmosphere of a restaurant are obviously critical factors--for all segments with the possible exception of fine dining--the presentation of the menu, pricing points and other marketing considerations are equally important. One of the main objectives of a restaurant is to ensure customer satisfaction and build a repeat-customer base. According to research by the National Restaurant Association, more than half of American adults (52 percent) said they would be more likely to patronize the same restaurant if it offered a customer loyalty and reward program. Other goals of this objective include enticing regular customers to come back more often as well as introducing the restaurant to new customers. Restaurants that give frequent diner cards (such as buy 10 meals and receive the 11th meal free) typically incorporate this objective in their overall marketing plans. Objective of the study This research was done mainly to enhance the restaurant promotion and branding. Restaurant marketing is both an art and a science that is shrouded in mystery for far too many restaurant owners...
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...that an enterprise really should operate with fewer people. Dumbsizing is downsizing that, in retrospect, failed to achieve the desired effect. (http://whatis.techtarget.com/definition/downsizing) Are restaurants downsizing? * According to foodbusinessnews.net, downsizing is one of the restaurant trends to tap for 2015. “Restaurant operators are downsizing dishes and whittling menus to appeal to consumer tastes for petite portions and quality over quantity.” (http://www.foodbusinessnews.net/articles/news_home/Food-Service-Retail/2014/10/Slideshow_Restaurant_trends_on.aspx?ID={B2B6A2A5-54AA-483E-90DC-23E4B1D02FA9}&cck=1) * "People are willing to downsize, but you have to ask them do it,” (Based from the article, Does Offering Smaller Portions At Restaurants Help People Eat Less? http://www.npr.org/sections/thesalt/2012/02/08/146578665/does-offering-smaller-portions-at-restaurants-help-people-eat-less) * In an article by frugalconfessions.com, it is argued that “restaurants seem to be taking the consumer’s needs to heart and downsizing products while also decreasing the price”. It gave several examples such as DQ, Chipotle, TGIFs, Quiznos, and The Cheesecake Factory. (http://www.frugalconfessions.com/consumerism/most-portion-sizes-are-ridiculous-restaurants-that-downsized-cost-and-portion-during-recession.php) * In June 2015, McDonald's Is Downsizing for the First Time (http://www.eater.com/2015/6/18/8803639/mcdonalds-downsizing-cutting-locations) Benefits...
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...Technology in Restaurants Julio Olla COM/172 April 5th, 2012 Davine Jones Technology in Restaurants Technology is impacting the restaurant industry because dependency on computers is the remarkable key to run the business. Computers in restaurants are the key to create the experience that experts want to introduce to guests, to support the changes of a modern society and the information technology that is constantly changing; we are the consumers of a competitive world of technology. The technology that is being used in the business has become innovative and to take a look back on how restaurants ran before technology hit the industry is remarkable. Computers The biggest change in the restaurant business since the creation and introduction of the stove controlled by gas and the electric refrigerator is the implementation of computers (Mandabach, Blanch, Van Leeuwen, & Waters, 2006) “The restaurant industry is no longer a business of cigar boxes and order pads. In most cases restaurant managers use more technology than we used to send men to the moon” (Hamilton, 2004). The transcendental innovation of technology has created a competitive system between experts in the field and the philosophy to avoid looking back in time when restaurants used to run with just a kitchen and a few tables. Comparing the experience of a visit to a modern eating establishment with the same basic hospitality atmosphere versus a more typical restaurant, the chances are that thanks to the...
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...will vary from the coast areas, as from capital foods. Los Criollos has become a great vision, a restaurant that will give a home style environment with a touch of culture with new rich and diverse tastes of food. Where you can sit down and listen to live music along with one of our specialty drinks and food. The restaurant setting its for a family dining restaurant with a very casual environment, were everyone can sit done as a family, a group of friends or just individuals and enjoy the food and the environment of the restaurant and enjoy their time there. The menu will consists of different dishes which will include rice, beans, tortillas, grilled meat such as chicken or beef, seafood such as fresh fish, shrimp, lobster or the endlessly versatile conch, tamales, burritos, pastelitos de carne with side dishes. Alcoholic and non alcoholic drinks will be provide which will varied from tropical fruit juices, as well as coffee and alcoholic drinks. The restaurant will also provide other services as catering for parties and receptions as well as to the rental of space in the restaurant events. Los Criollos is a family dining restaurant with a very casual environment to all ages to come and enjoy the live music and food. Concept Development Los Criollos is a family dining restaurant with a very casual environment to all ages to come and enjoy the live music and food. At the restaurant we want the customers to feel they are...
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...on tangible determinants as KPIs because the profit bottom line must always be consistently met. Success and sustainability are not mutually exclusive in the context of the chosen outlets and their industries since the start-up costs and recurring costs are substantial. 2. Comparison One – Brotzeit VS Malones Irish Restaurant & Bar 2.1 Sales/Revenue Monetary gains are a good measure of success and a highly tangible KPI. Due to high start-up and recurring costs of the chosen outlets, increased revenue and hence profit would increase success and sustainability. Brotzeit takes the forefront for this aspect based not simply on their price points but also the consumption and revenue . Based on our observational research, Malones offers a set lunch at approximately $7 (includes main course, soup of the day and a non-alcoholic beverage) , which is extremely affordable compared to their regular prices where starters are $8 and above. Brotzeit does not run any set promotions. However, Brotzeit had (??%) more customers than Malones during the lunch peak hour from 12-3pm and a (??%) more sales of alcoholic beverages which is a high component of revenue for restaurant bars due to highly taxed alcohol in Singapore. Based on the calculations made from the observational study conducted on a typical day , the revenue of Brotzeit was significantly more than that of Malones. Brotzeit’s success is evident as they had hit their sales target for the lunch period while Malones did not. ...
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...choices to eat, either they go out to fast food stands or restaurants, or they prepare food at home, whatever suitable to them. In my case I prefer to go out to eat, as it is easy to get, it saves my time, and I can try variety of interesting food of different countries. Being a working person, with all day long office work and driving long way, it becomes difficult to do all preparation for making food. For me easy way to get food is restaurant, where I can get prepared food at home or office by just ordering on phone, Along with that another comfort is, that when ever I have to eat together with my so many friends, I can always go to a restaurant, otherwise it’s difficult to prepare food at home for so many people and don’t get time to talk and having fun. So I always find it a easier way to eat out, apart from that It make my other outdoor activities possible because I don’t have to bother about food wherever I go, to any fun place or theater or traveling, restaurants are always there throughout city and it becomes easy every time to get food whenever and whenever I need according to other activities. Besides that I can save a lot of time by getting food from restaurant as, I don’t have to go for vegetables and grocery shopping, I don’t need to clean, cut and fry food and do a lot kitchen work , doing dishes etc., instead I can get fresh food delivered in minutes. Along with that when I eat at restaurant I have more time to do other things like reading, watching...
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...intrduction It's handemade foods mix between the mexican food and middle eastern food its founded in 250 locations around the states and continues serve the old foods cultures for both mexican and middle east foods. The menu contains alot of foods for people from both cultures to know their food such as burritos,Takos ,carnitas and kebabs,falafel, Doulma and other traditional food.dealing with most equipments industuries to meet the chefs specifications to keep the naturall taste of the foods. Topics food service Albertos hired about 75 chefs with an experience in mexican and middle eastern food to goes around our restaurants to teach the cooks for two weeks about the new recipes and the amount of each ingredients for the meals to make fit and the same taste in each location.offers many different types of meats and vegetables to make the meals that the customers .for example the kebobs and burritos customers can choose the products that will fit to their healthy diet.Foods are tested by experts to measure the nutritions facts and our products its free of hermones and antibiotics. food mixing Chefs worked together and invented new recipes like Kobab with a mexican salsa and burritos with falafel because falafel made from beans and doulma mixed with the mexican rice.midle eastern fish does not mix with any salsa but in Albertos its mix with tomatilo red and green salsa.Shawrma made from chicken or beef just like burritos but if the customer wants to add...
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...Cornell Hotel and Restaurant Administration Quarterly http://cqx.sagepub.com Why Restaurants Fail H. G. Parsa, John T. Self, David Njite and Tiffany King Cornell Hotel and Restaurant Administration Quarterly 2005; 46; 304 DOI: 10.1177/0010880405275598 The online version of this article can be found at: http://cqx.sagepub.com/cgi/content/abstract/46/3/304 Published by: http://www.sagepublications.com On behalf of: The Center for Hospitality Research of Cornell University Additional services and information for Cornell Hotel and Restaurant Administration Quarterly can be found at: Email Alerts: http://cqx.sagepub.com/cgi/alerts Subscriptions: http://cqx.sagepub.com/subscriptions Reprints: http://www.sagepub.com/journalsReprints.nav Permissions: http://www.sagepub.com/journalsPermissions.nav Downloaded from http://cqx.sagepub.com at Blue Mountains Hotel School on October 25, 2009 © 2005 CORNELL UNIVERSITY DOI: 10.1177/0010880405275598 Volume 46, Number 3 304-322 10.1177/0010880405275598 Why Restaurants Fail by H. G. PARSA, JOHN T. SELF DAVID NJITE, and TIFFANY KING , Past research on restaurant failures has focused mostly on quantitative factors and bankruptcy rates. This study explored restaurant ownership turnover rates using qualitative data, longitudinal data (19961999), and data from Dun and Bradstreet reports. In contrast to frequently repeated statistics, a relatively modest 26.16 percent of independent restaurants failed during the first year of...
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