...TITLE OF THE REPORT A visit to Yaweelyr restaurant in Dubai and identifying two products that the company sells and its economic analysis. Name of business: Yaweelyr Restaurant Name of person being interviewed: Amol Shelar Title/Position of person being interviewed: Restaurant Manager Contact information for company: Phone: 042898887 E-mail: yaweelyrestaurant@gmail.com Postal Address: Naad Hammer mall, United Arab Emirates Contents Introduction 4 General characteristics of the firm and its main products 5 Consumer’s Income 6 Prices of competing products/services 7 Numbers of consumers 8 Technology 9 Number of competitors 10 Cost of production 11 Other non – price determinant 12 Price Elasticity 13 Conclusion 14 References 15 Introduction This report is on a UAE eatery named, Yaweelyr restaurant, which begins its operations in the United Arab Emirates by opening their first eatery in Dubai in the year 2012. The Yaweelyr Restaurant is arranged in popular Naad Hammer shopping center's nourishment court and it is the home office too of the Restaurant. At the season of its commencement, Yaweelyr Restaurant began with the mix of American and Arab Emirates particular most broadly adored dishes by the general population as Yaweelyr Restaurant was new to the Arab market and need to give a trail time of one year to see whether they groups potential to develop in the Arab advertise or not. They think of the mix of Cheese Burgers and...
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...Café de Coral: Being Happy Together Across the Globe? 1. Introduction As Mr. Michael Chan, Chairman and CEO of the Café de Coral group, thought about the directions his company should take, he felt a bit uncertain. The company, clearly the most popular Chinese Quick Serve Restaurant (QSR) in Hong Kong and a local success, had just celebrated twenty years as a public company. This success and longevity in the cut-throat world of fast food was remarkable, but Mr. Chan did not want the company to rest on its laurels. At his meeting this afternoon with senior management, Mr. Chan planned to suggest that the company needed to move outside of Hong Kong and follow a much more aggressive plan than it had followed when it had moved slowly into China (with both Café de Coral outlets in neighboring Guangdong Province and recently New Asia Dabao in Shanghai) and also into North America (by buying into and then purchasing outright the Manchu Wok chain) over the last several years. He knew that the company needed a very clear globalization strategy in order to move to the next level of growth and to find sustainable growth opportunities away from Hong Kong. Mr. Chan had no clear plan at this point and he needed input from his managers and the Board. Mr. Chan reflected on how Café de Coral was a household name in Hong Kong and was the most popular QSR in its home market. The company dominated the market in Hong Kong and continuously improved its brand image through innovations in food preparation...
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...Edward’s Restaurant and Sir George’s Catering Case Analysis General Environment Demographic: Industry: Demographic factors are favorable to the restaurant industry. Approximately 52% of the 1993 population in the area was 60 years of age or over. This was considered the restaurant’s main target market. During the late 1980s and early 1990s, the number of people taking up permanent residence in the valley increased dramatically for various reasons. The climate was attractive for growing population of seniors. Land prices, housing, taxes, and utilities were affordable. With the average cost of an acre of industrial land in the Penticton area at $45000 in 1991, businesses were attracted to the area. Between 1984 and 1991, manufacturing jobs in the region had nearly doubled plus house price were low. Population increased during that period of time. Climate is the biggest factor of population increase. Penticton has the best climate in Canada. With population of 27,000 people seemed to indicate 27-30 would be an appropriate number of restaurants for the city. At that time, however, there were about 100 eating establishments. (Not enough people for that number of restaurants). During the late 1980s and early 1990s, the number of people taking up permanent residence in the valley increased dramatically for various reasons. The climate was attractive for a growing population of seniors. Land prices, housing, taxes, and utilities were affordable. Within an hour driving time there was...
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...national and local levels. The goals of our marketing strategy include driving comparable store sales and brand differentiation, increasing our total coffee and beverage sales, protecting and growing our morning daypart sales, and growing our afternoon daypart sales. Generally, our domestic franchisees contribute 5% of weekly gross retail sales to fund brand specific advertising funds. The funds are used for various national and local advertising campaigns including print, radio, television, online, mobile, loyalty, billboards, and sponsorships. Over the past ten years, our U.S. franchisees have invested approximately $2.3 billion on advertising to increase brand awareness and restaurant performance across both brands. Additionally, we have various pricing strategies, so that our products appeal to a broad range of customers. In August 2012, we launched the Dunkin' Donuts mobile application for payment and gifting, which built the foundation for one-to-one marketing with our customers. In January 2014, we launched a new DD Perks® Rewards loyalty program nationally, which is fully integrated with the Dunkin' Donuts mobile application and allows us to engage our customers in these one-to-one marketing interactions. As of December 28, 2013, our mobile application had over five million downloads. Research and development New product innovation is a critical component of our success. We believe the development of successful new products for each brand attracts new customers, increases...
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...Business-Level Strategies 10 Significant Product Failures 10 Prognosis 10 Sales 10 Profits 11 Key Metrics 11 Position in the Industry 11 Conclusion 11 Works Cited 12 Appendix 13 Appendix A 13 Appendix B 13 Appendix C 14 Appendix D 14 Appendix E 15 Overview McDonald’s Corporation is the world’s largest fast food restaurant chain. I have done hours of extensive research on McDonald’s and the limited-service restaurant industry and have been eating McDonald’s for over 20 years. I will discuss McDonald’s past performance versus the industry and provide a prognosis for the future. There is a rich history behind McDonald’s, starting in 1948 with the McDonald brothers. Ray Kroc started franchising McDonald’s in 1955 and from there built a corporation. Most missions and values still used today are those Kroc implemented. McDonald’s is structured as a multifunctional form. It is mainly organized by geographical area. There are four main geographical areas and those are then it is broken up even further. McDonald’s has had steady revenues over the last ten years and I believe these revenues will continue to increase over the next decade. Its net income has been increasing, but in the coming years it will start to decline due to increasing meat prices and labor costs. Two metrics specific to the fast food industry include labor cost and food cost. McDonald’s is average in food cost and better than average in labor cost. I will explain later how these...
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...T.G.I. Friday’s Restaurant Running head: T.G.I. FRIDAY’S RESTAURANT 1 T.G.I. Friday’s Restaurant Daniella Bugli Jeff Karasinski Ashley DeRuiter Darryl Nobles Davenport University Marketing Research Carla Papenfuse December 16, 2010 T.G.I. Friday’s Restaurant Executive Summary 2 T.G.I. Friday’s is a casual dining restaurant that has been a well-known chain since 1965. The theme of the restaurant provides a lively environment that keeps an engaging atmosphere where customers feel comfortable going. Friday’s has presented great marketing strategies over the years that have helped them become the restaurant they are today such as the Give Me More Stripes program and World Bartender Championship. Within the Grand Rapids locations, we have researched marketing strategies that will help the company generate more income. These possible marketing tools will create the company with an advantage over other competitors in their locations. By discussing the industry and the customers within the Grand Rapids area, we have figured out what will work and what hasn’t been as effective. The recommendations that are stated are the events and promotions we have planned for Friday’s. These events/promotions will help the company increase their overall sales. Although Friday’s is already engaged to different programs to benefit their company, there are many other strategies that will help benefit them. Friday’s needs to be more aware of the opportunities they are given, therefore...
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...a family-run restaurant, which serves top quality cuisine at a premium price. Jan Cerny, the father, acted as the waiter and oversaw all operations. His wife Eva is a dietician who also did the bookkeeping and helped out the chef, an immigrant from Czechoslovakia. Their oldest son Alec and John who is a certified chef, are able to help out on evenings and weekends. Its ordering process is typical of full-service restaurants. Arriving customers are greeted by staff members, hung their coats for them, and escorted to their table. Waiters brings in the menus and some bread, and reads the daily specials, as well as take their drink orders. As the customers decide what to order, the waiter fills the drinks, a process that takes about 10 minutes. Most of Blackshop Bistro’s costumers order appetizers together with their main meal. It usually takes the chef about five to eight minutes to prepare the appetizers, which are usually consumed in ten to twelve minutes after the waiter brings it to the table. The waiter usually gets the main meal order and gives it to the cooks to begin preparing the meal, which take an average of seven to 10 minutes. The waiter brings the main meal to the table and is usually consumed in 15 minutes. Once finished, the waiter brings the bill, which the customer pays at the table. This whole entire process takes a little over an hour. Blackshop Bistro due to its limited space is considering expanding, however, the landlord would not agree to...
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...Strategy Pgs. 24-27 3.8 Marketing Research Pgs. 28-29 4.0 Controls Overview Pg. 30 4.1 Progress Milestones Pg. 31 4.2 Marketing Organizations Pg. 32 4.3 Contingency Planning Pg. 33 5.0 Conclusion Pg. 34 1.0 Executive Overview The economic downturn has affected how restaurants are marketed. Marketing campaigns of the 1980s were aimed at image and status. Since most of today's consumers, even those in the upper-income strata, are dollar- and value-conscious, price and value will be the key marketing concepts of this decade. Another recent change is the increased emphasis on creative, high-impact marketing promotions that generate restaurant traffic and increase guestroom occupancies. It is hard times but influencing consumer perception is critical for restaurants that not only sell food but also treats or snacks or beverages. Competition is fierce in this category; and innovation and marketing are paramount for survival. Even though customer traffic has slowed, consumers haven't stopped buying good food. 2.0 Situation Analysis Overview There is a lack of quality Jamaican restaurants in the Charlotte...
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... The restaurant industry is considerably large and sometimes hard to get exact numbers. There are many categories of restaurants so I outlined Services sector and the restaurant industry . The nation's 985,000 restaurants should hit $776 billion in sales in 2010. Restaurants employ 13.2 million, this is 8.5% of the workforce in the United States, and the industry is the largest employer besides government. These numbers include single owner restaurants to the largest franchises in the world. The growth trends for the restaurant industry are forecast to advance 5.2% in 2010. Analyst predict that the U.S. Restaurant Industry which created, on average, about 270,000 new jobs per year during the last 10 years is on track to add 1.8 million new jobs during the next 10 years. On a typical day, the industry will post average sales of $1.8 billion. The industry trends to watch: • Greater use of technology and worker training as a means to boost productivity and efficiency. • Continued increased focus on healthy lifestyles and restaurants providing customers with choices and customization. • Increased upgrades and improvements in decor and becoming environmentally friendly. The regulatory issues we have to look more closely into are the liqueur licenses, wages for employees, building permits, and any local ordinances that may affect our business A.Market Summary The BluE will be targeting locals and tourists who are active restaurant seekers...
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...2009).Part 1 of the strategic plan that will be worked on over the remainder of this course will outline critical information needed for this plan. The mission statement will define the chosen business which is a startup restaurant called Mom’s Kitchen, its products, service and customers. The vision statement will show the strategic intent which shows where the organization expects to be in the future and how it will use its energies and resources to get there. This paper will analyze how the mission, vision, and values which guide the direction Mom’s Kitchen will follow and how Mom’s Kitchen addresses customer needs and what advantage they can achieve over their competition. Define the Business, product and mission statement The business I chose as a startup business is a restaurant, called Mom’s Kitchen. The mission statement for Mom’s Kitchen is “to provide our customers with a homemade meal like mom would have made using the freshest ingredients at a valued price” Because there are so many restaurants out there and what will set us apart from the rest will be the quality of the food served, customer service and valued price. Everyone needs to eat and our product is food and that it is made fresh daily using only the freshest ingredients. The restaurant will offer fresh baked breads and desserts, fresh vegetables, fish and meats. The company will buy all fruits and...
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...Marketing Plan There are a large number of consumers that are growing more attracted to a healthy lifestyle and an increasing number of consumers with medical issues dictating that they make healthier food choices. People are participating in more outdoor activities, doing more gardening and trying to live an overall healthy life. For many consumers it is much easier to eat healthy when preparing their own meals; however, this isn’t always an option. There are going to be times that they do not have time to prepare a lunch for work or are on the go. Fit Burger will be the solution for this consumer’s need. Fit Burger will provide a healthy and high quality meal with fast food convenience. Strategy and Positioning It has been identified that there is not a fast food option for consumers focused on health and fitness. The existing fast food options have attempted to offer a healthy alternative to their traditional menu; however, it appears that those few items are not the primary focus of the restaurant and this is reflected in their quality. In order to meet the needs of the consumer we will be launching Fit Burger. Fit Burger is a fast food restaurant with a primary focus on health and nutrition. The food choices will still include tasty options that cater to those consumers who do not consider themselves health focused. Menu The menu of Fit Burger will include selections for gluten free, diabetic, vegetarian, low fat, and organic focused consumers. By focusing...
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...Summary Introduction Marlee’s Cuisine and Bakery (MCB) is a family owned upscale restaurant and bakery located in the heart of Short Pump Towne Center in Glen Allen, Virginia. MCB is offers a menu with a large variety of meals to satisfy every customer’s cravings. The company plans to build a strong market position within the Short Pump area by offering products at a competitive price to meet the demand of middle-to higher income residents. Short Pump Town Center is a two-level retail center composed of many upscale stores, such as, Abercrombie and Fitch, Aldo, Apple, Nordstrom’s, and Swarovski. Short Pump Town Center is well known for the exquisite dining options available to local residents and tourists. These restaurants include Cheesecake Factory, Bakers Crust, Maggiano’s Little Italy, and Firebirds. The Short Pump area is in need of a warm and friendly place with exceptional food. A place where customers feel confident that the food they receive will taste amazing each and every time. Marlee’s Cuisine and Bakery will be a two story 300 seat fine dining restaurant and bakery with a 125 seat lounge. The bakery will feature a lounge with comfy couches and antiques love seats facing an extending wall to wall fireplace. The restaurant will feature a cozy dining room with a soft lit bar. The restaurant bar will be located on the bottom floor across from the bakery and lounge. The restaurant will be located on the second floor overseeing an elegant chandelier and soft lighting...
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...an exciting and interesting essay to write for a number of reasons. For one it's an honour to make a research on one of the most profitable societies of the world, for second because the kindness of McDonald's employees and the precision of McDonald's Web site, are perfect sources for all kind of information that can help analyse through Porter's value chain, all the aspects of its value creation. In the late 1940s, Dick and Mac McDonalds were searching for a way to improve their little drive-in restaurant in San Bernardino, California, U.S.A.; they invented an entirely new concept based upon speed service, low prices, and big volumes. Word of its success spread quickly, in 1952 they had more than 300 franchising inquires a month from all over the country. McDonald's is now the largest and best-known foodservice retailer and one of the two best-known and powerful brands in the market. With more than 24,500 restaurants in 115 countries, some of those operated by the company, some by franchisees or by affiliates operating under joint-venture agreements. The global market potential is still huge: yet on any day, even as the market leader, McDonald's serves less than one percent of the world's population. The restaurant chain plans to expand their leadership position through convenience, superior value and excellent operations. The effort to increase market share, profita! bility and customer satisfaction has produced high returns to shareholders:...
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...CIS 500: Information Systems for Decision Making Ryan Somma Strayer University Cyril Shepherd December 19, 2008 Cohesion Case Study for the Broadway Cafe 1 Table of Contents Abstract ........................................................................................................................... 3 Part 1: Porter’s Five-Force Analysis ................................................................................ 4 Part 2: Developing an E-Business Strategy ...................................................................... 7 Part 3: Telecommunications Considerations for M-Coupons............................................ 9 Part 4: Second Life for Customer Relationship Management ......................................... 12 Part 5: Aspects of Outsourcing Systems Development ................................................... 14 Conclusions ................................................................................................................... 16 Bibliography ................................................................................................................. 18 Part 1 ................................................................................................................. 18 Part 2 ................................................................................................................. 18 Part 3 ........................................................................................................
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...MANAGEMENT ASSIGNMENT COVER SHEET Student Name: Chai Jia Ching Boo Sheue peng Tai Jing Ni Cheah Wei Shan | Module Leader: Mr. Gopakumar | Module: UGB123 – Understanding Business Part 2 | Assignment due date: 24th April 2015 | Assignment title/number: Task 1- Franchise Application | Submission Date: 24th April 2015 | Learning outcomes assessed: | Feedback | Marks | | | Points of commendation: | Points for development: | I confirm that in submitting this assignment that I have read, understood and adhered to the programme rules and procedures governing infringements of assessment regulationsStudent Signature: | Lecturers Signature: | | Initial Grade: | | Moderators Signature: | | Final Grade:(Subject to ratification by assessment board) | | Company Description Our previous restaurant that located in Malaysia is a western food restaurant. We have 12 years of experience in operating a restaurant. Our restaurant has four shareholders and we collaborate...
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