...“The Possibility” Restaurant Problem Angela Fox and Zooey Caulfield were food and nutrition majors at State University, as well as close friends and roommates. Upon graduation Angela and Zooey decided to open a French restaurant in Draperton, the small town where the university was located. There were no other French restaurants in Draperton, and the possibility of doing something new and somewhat risky intrigued the two friends. They purchased an old Victorian home just off Main Street for their new restaurant, which they named "The Possibility". Angela and Zooey knew in advance that at least initially they could not offer a full varied menu of dishes. They had no idea what their local customers' taste in French cuisine would be, so they decided to serve only two full-course meals each night, one with beef and the other with fish. Their chief, Pierre, was confident he could make each dish so exciting and unique that two meals would be sufficient, at least until they could assess which menu items were most popular. Pierre indicated that with each meal he could experiment with different appetizers, soups, salads, vegetable dishes, and desserts until they were able to identify a full selection of menu items. The next problem for Angela and Zooey was to determine how many meals to prepare for each night so they could shop for ingredients and set up the work schedule. They could not afford too much waste. They estimated that they would sell a maximum of 60 meals each night...
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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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...this structure currently operates. Reason will be made to change this structure to best support the development of the proposed merger with Gordon Meldrum and improve moral and productivity. Current structure and working environment at The Stewart Hotel The Stewart Hotel and Restaurant currently runs as a flat structure with Ailsa and Craig at the top giving Instruction (see appendix I). The Stewart Hotel is currently split into two divisions the hotel, and the Kitchen and Restaurant. There are 5 working groups, the Kitchen and Waiting staff in the restaurant and reception, chamber maids and maintenance staff in the hotel. There is also a Reception Manager called Antionio in the hotel, a Sous Chef called Saskia and a Commis Chef called Jordan in the Kitchen. There also an accountant called Clark. Ailsa originally taken on to work within the hotel now has the title of overall General Manager. However she still appears to primarily head up the team behind the running of the Hotel. Her managing style could be described as decentralised, willing to delegate authority and responsibility to her Reception Manager Antonio. Ailsa concentrates main on increasing the business of the hotel and restaurant, with securing contracts with large companies and getting...
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...The Commerce Tavern Executive Summary The Commerce Tavern was a popular restaurant located in Merchants Square, Colonial Williamsburg. H. Franklin Nilson established The Commerce in 1982, and he has been operating this restaurant very well. Recently, Nilson had a conversation with Anne Hamlet from The Virginia Merchants Bank about the acceptance of credit card consumption at The Commerce Tavern. VMB was willing to give The Commerce authorization of the use of MasterCard and Visa cards at the tavern. However, the general payment method of The Commerce was cash-only, Nilson was not sure if this traditional method could always working well for his business in a long term, and if he should make some changes on the cash-only policy. In addition, if Nilson adopted the credit policy at the tavern, there would be related fees levied by VMB along with the increased business of The Commerce. Thus, Nilson must collect useful information and make a deep analysis before making the final decision. Decision Problems In this case of The Commerce Tavern, the major decision problem was that whether or not Nilson should accept credit cards as a kind of payment method at his Tavern. Under this decision problem, Nilson should think about if the cash-only payment method was too simplex to maintain or improve his business in the future; in addition, he had to consider the problem of the levied fees of credit cards. Background of The Commerce Tavern Nilson established the commerce Tavern in...
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...to achieve their customer’s easily also reducing the cost. In this paper, the author will review on how “The Restaurant” will enter the market by using SWOT analysis, Ansoff Matrix and Porter Five analysis as well. Introduction In order to open the new business a company needs to identify and analysis the customer need, target segmentation, opportunities and threat. As all know that information technology has important role in daily life, the information technology also must be using in business industry to assist marketers in building the relationship with the customer’s. Nowadays most of the company will implement the E-Marketing where to guide the business to more focus and driven the marketing strategy using the IT. “The Restaurant” has decided to enter food industry in Malaysia. There are some analyses that need to be doing in order to help in mapping the business strategy. Marketing strategy is important to the companies who are willing to open, expanding or sustaining their business. The strategy will help them to seeing the opportunity in the market also to seeing the threats within the industry. To open a restaurant need a proper strategy such as market segmentation and marketing strategy is needed. Target segmentation in business is very important where the marketing or the sales of the company able to focus on the prospect that are have high possibility to purchase the products or services. According to Croft (1994) target segmentation is the process of identifying...
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...Life Is a travesty 1. Allergic Reactions Allergies are common reactions to food. These can be very lethal for customers. This is the reason why restaurants have to take in necessary precautions in food preparations. * Proper Communication. The restaurant should place the ingredients of their food in the menus, and highlight dishes that contain some of the most common allergens in order for the customers to prevent getting allergy attacks. * Employee Training. Employees should be trained in handling and preparing food to avoid cross-contamination. This is to prevent the possibility of restaurants getting ingredients of another dish (with allergens) mixed up with another (without). * Use of Proper Equipment. In relation to employee training, the restaurant should have adequate equipment for the handling of food. * Proper Cleaning Procedures. In relation to the previous two, the restaurant must properly clean its dishes in order to prevent contamination. * Proper Storage. Make sure ingredients and food dishes do not touch/contaminate one another. 2. Injuries due to Falling Objects It is also a common occurrence in restaurants when employees have objects to fall on them. These are some measures that can be undertaken to prevent it from happening. * Proper Inventory Keeping. Do not keep inventory items in too high positions, so as to decrease the need for employees to reach up and risk having the objects fall on them. It is always safer...
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...sufficient statistic assistance to make decisions associated with location, how to promote, and the pricing strategy. To be more specific, there are many hypothesis testing methods used in the following essay, including one sample t-test, independent samples t-test, paired samples t-test, ANOVA and Chi-test to achieve those goals. How much are potential patrons willing to pay for the entrees? Is the $18 amount from the forecasting model correct? [pic] Graph 1: The frequency of the price of evening meal entrée item alone Based on the process of data screening, I personally believe that 60 data are logically inconsistent. 60 data relating to the price of evening meal entrée customers would like to pay amount to 999 dollars, which has a low possibility in reality. In this case, those data should not be included during analysis. In other words, I accept the null hypothesis and conclude that the average price of evening mean entrée is not significantly different from 18 dollars. Ho: μ=18 H1: μ≠ 18 |One-sample statistics | | |N |Mean |Std. Deviation |Std. Error Mean | |What would you expect an average evening meal entree |340 |$18.8353 |$9.82784 |$.53299 | |item alone to be priced? | | | ...
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...Case Analysis: THE NEW YEAR’S EVE CRISIS . 1. About how to tell the restaurant not to serve the food or to change the cooking standard at the late hour . B . Its an issue because of they have to take in to consideration the effect of what their decision will bring to the new company because they don’t want to loose there customers. C. This issue concerns some areas on ethical concepts because ...Mike was thinking about the larger number not just himself(utilitarianism), also the consumer safety is important ,fairness and dignity is important. 2. The first facts of the case is that the seafood stuffed pasta shells has been shipped to the biggest customer and they were tainted with salmonella. Another fact is that it’s a new year eve which is one of the biggest night in the year for restaurants. It was also obvious that the cultures of the two companies are different and the Management styles 3. This case shows that industry /professional code of ethics and also the law is important because there is a requirements for their products on how to be cooked and they maybe sanction by the FDA if anything goes wrong. 5. Presently according to the case the Mike and the managements staff has been harmed because of what he has invested and the major reason why he acquired the company at first . 6. Yes because it is important that you take your customer first and satisfy them with quality products and information. Mike’s moral stakes should outweigh...
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...1. Introduction Barry owns a motel and café in Solana beach. He hired a couple to run the daily operation of the Solana Motel and Café. Barry is only able to visit the motel and café periodically, he is afraid of internal fraud. He wants help with implementing internal control systems in order to prevent or detect fraud. In the next parts we will discuss the main concerns in the motel and café and suggest internal control systems to Barry to tackle these. 2. Motel Business The biggest concern in the motel business is that the couple (employees) Barry hired, to run the daily operation of the Solana Motel and Cafe, is both in charge of receiving money and depositing money. This leaves a high opportunity to commit fraud. For example, the couple could not record the payment received from the customer, so it will not be noticed when this money is not deposited at the bank. Moreover, they are in charge of the records of the rooms rented. They could indicate that the room is not rented, while the room actually is rented and keep the payment. This will not be noticed because the payment is not recorded. The best way to counter these problems would be in the case where different tasks are performed by different people. However, in the case of Solana Motel and Cafe segregation of duties would be very costly, because it is a relatively small firm and they only have a few employees. Segregation of duties in larger hotels will be discussed more extensively in the last section. In...
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...“Seniors” Restaurant Topics covered – * Evaluate Lisa Aham’s current strategy regarding senior citizens. * Does this strategy improve this McDonald’s image? * What should she do about the senior citizen market – that is, should she encourage, ignore, or discourage her seniors? * What should she do about the bingo idea? Explain. Evaluate Lisa Aham’s current strategy regarding senior citizens. Key themes of the current strategy are * Monthly breakfast special for seniors leading to increased number of older customers, turning them into regular patrons. * Employees are super friendly to seniors and have developed close relationships with them. * While McDonald’s is a fast food restaurant, growing customer base is ‘non fast food’ clientele. SWOT Analysis Strengths * Increase in customer base because of the special breakfast offer for seniors. * Customer Loyalty - senior customers have become regular patrons. * Great customer relationships - friendly employees. * In sync with McDonald's corporate philosophy to be friendly and to give back to the communities it serves. * Most senior customers come during the morning slow hours and leave before the noon crowd comes in. * Senior customers are friendly and clean up after themselves before they leave. Weaknesses * Senior customers spend similar to an average customer but use facilities for much longer. * While McDonald's is positioned as a fast food restaurant, the senior...
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...reason why Mike bought Southern pasta Company in the first place was because almost half of revenues was chain accounted form 200 restaurants. On the Monday morning of New Year’s Eve Mike receives a call from Ted Brewer, VP (Administration and Operations) stating that Fred Jones, Southern quality assurance manager wants to talk to him. “The seafood-stuffed pasta shells that Southern had just shipped to its biggest customer were tainted with salmonella” Fred said. Mike was horrified as it was the New Year’s Eve, biggest night in the year for restaurants. The two challenges against him was that either, “This major regulatory incident could permanently shut him down” or “ He can wave good-bye to 50% of the revenue stream that he just bought 3 weeks ago”. Thereafter, Mike sets up a conference call with his management team which includes Dan, Ted & Mark. They were discussing that what would be their defense against such a tragic incident. The pressure from FDA, customers, media etc would be too worst to handle. After discussion, there were two options. One option would be to trust the chain’s cooking standards. Another option would be to contact the chain and have them notify all restaurants, to make sure that the cooking temperature was high enough. By now, it was late afternoon and Mike had to figure out what to do as the restaurants would soon be starting to serve their patrons, happily celebrating New Year’s Eve. 1 Issues and Challenges On hearing...
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...advantage of this and make healthier pizza. Discovering and prioritizing information regarding the project Based on statistics, Donato’s was convinced that this low-card diet trend was accurate, so the company began research on how to produce such a pizza, that is not only unique, but brand fit, price attractive and the likely to be purchased, if it was available. Perform exploratory research In late July, according to the 2003 Health Focus Trend Report, 26% of eaters were carb aware. This meant that Americans were starting incorporating low-carb habits into their diets. The process started with developing the product prototype, followed by employee taste testing, concept screens and ultimately in-restaurant tests in two or more restaurants within the chain. In-restaurant tests also include participants completing a self-administered intercept survey or, for delivery customers, a callback phone survey. Identifying problems In the product prototype phase, Donato’s was running into problems. They were getting in low-carb crusts, and they were awful. Determine if the problem can be solved A solution jump out at the product researchers at Donato’s. People were will to eat the toppings without the crust, which changed the company’s direction. The question now was, could the company market a pizza without crust? With all the emphasis on quality toppings, a no-dough pizza captured our personality. By November 1, Donatos had...
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...or business, to guide the company over the next decade the Great Italian Food Company will make costly mistakes and jeopardize the company’s current position and future growth. Hard decisions must be made and appropriate planning will have to be conducted. Analysis and Evaluation Joe Marconi, the founder and current Board Chairman of the Great Italian Food Company, established the first Papa Joe’s restaurant in 1960. Since that time the company has expanded to include three additional Papa Joe’s restaurants in the Greater St. Louis area and established a Board of Directors. The members of the board include Joe’s wife along with their four children; Little Joe, Johnny, Tony, and Maria. Additionally, three of Joe’s longtime personal friends are also members of the board of directors. The restaurants themselves are family establishments with a unique Italian atmosphere and a basic Italian menu. Over the years the company has been fairly successful under the management of Joe’s oldest son, Little Joe, with the expansion to three additional Papa Joe’s restaurants. However Joe’s children now believe that the current business model will not remain profitable enough to maintain their current lifestyles, which they have grown accustomed to and want to grow the company even further. Each of Joe’s children and Jimmy (one of the...
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...10 ways to increase restaurant traffic (Deleted for my privacy) Strategies for Creative Problem Solving, First Edition Listed below are 10 different ways to increase traffic into a local restaurant using the brainstorming technique. 1. Advertisement – Promote your business through the many possibilities of advertisement. Example are Billboards, Mail-outs, Search engines and social media. 2. Free samples – Offer free samples to customers to try your food and get them in the door. 3. Loyalty program – Rewarding returning customers is a great way to increase your fan base and get the word out. 4. Sales – Promote your restaurant through sales, an example could be buy one desert get one free. 5. Entertainment/WIFI – Offer entertainment to your customers by giving them something to watch, listen to or allow them to use their technological devices with internet access. 6. Quick and Friendly service – Concentrate on getting customers their food quick and with a smile. Friendly service will get your customers talking to their friends and family. 7. Coupons – Giving out coupons will help ensure returning customers and is a great way to get new customers into your restaurant using competitive prices. 8. Delivery to local businesses – By delivering to local business you can increase the number of customers by catering to those who can’t make it to the actual restaurant. 9. Themed evenings – Themed evenings are a great way to promote entertainment...
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...Karie Eitel Project Report Cloud Computing Application Why Wait? is a new cloud-based web application designed to help consumers find restaurants in their areas with the shortest waiting lines. With this app, people will be able to view real time information about certain restaurants that they wish to go to on that night (location, waiting time, how many reservations ahead of their party). It will be able to tell exactly how long the wait is for groups of various sizes, as if they arrived at the restaurant right then, and will be able to navigate customers right to their desired destination. The thing which will set this app apart is it’s ability to be real-time; constantly updating itself with the help of information online from restaurants. Why Wait not only will list the exact current amount or wait at a restaurant, but will be able to locate and display certain restaurants around the customer’s desired area as well. This app can direct a user straight to their destination with only the click of a few buttons. The user will be able to narrow the search by cuisine category as well, in order to locate a desired restaurant in their area. There will be a link to the direct phone number of that restaurant under the location as well, for reservation creating purposes. Also there will be a link to the restaurant’s website in order for a customer to look at menus as well. Reservations tab will allow a user to view the current amount of reservations already taken prior to their...
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