...Case Problem: The Vintage Restaurant is on Captiva Island, a resort community near Fort Myers, Florida. The restaurant, which is owned and operated by Karen Payne, has just completed its third year of operation. During that time, Karen has sought to establish a reputation for the restaurant as a high-quality dining establishment that specializes in fresh seafood. The efforts by Karen and her staff have proven successful, and her restaurant has become one of the best and fastest-growing restaurants on the island. Karen has concluded that to plan for the growth of the restaurant in the future, she needs to develop a system that will enable her to forecast food and beverage sales by month for up to one year in advance. Karen has the following data ($1000s) on total food and beverage sales for the three years of operation. The data can be found in an Excel spreadsheet (Lost Beverage and Food Sales). Perform an analysis of the sales data for the Vintage Restaurant. Prepare a report for Karen that summarizes your findings, forecasts, and recommendations. Include: a. A graph of the time series. b. An analysis of the seasonality of the data. Indicate the seasonal indexes for each month, and comment on the high and low seasonal sales months. Do the seasonal indexes make intuitive sense? Discuss. c. A forecast of sales for January through December of the fourth year. d. Recommendations as to when the system that you have developed should be updated to account for new sales data. ...
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...Case Problem: The Vintage Restaurant is on Captiva Island, a resort community near Fort Myers, Florida. The restaurant, which is owned and operated by Karen Payne, has just completed its third year of operation. During that time, Karen has sought to establish a reputation for the restaurant as a high-quality dining establishment that specializes in fresh seafood. The efforts by Karen and her staff have proven successful, and her restaurant has become one of the best and fastest-growing restaurants on the island. Karen has concluded that to plan for the growth of the restaurant in the future, she needs to develop a system that will enable her to forecast food and beverage sales by month for up to one year in advance. Karen has the following data ($1000s) on total food and beverage sales for the three years of operation. The data can be found in an Excel spreadsheet (Lost Beverage and Food Sales). Perform an analysis of the sales data for the Vintage Restaurant. Prepare a report for Karen that summarizes your findings, forecasts, and recommendations. Include: a. A graph of the time series. b. An analysis of the seasonality of the data. Indicate the seasonal indexes for each month, and comment on the high and low seasonal sales months. Do the seasonal indexes make intuitive sense? Discuss. c. A forecast of sales for January through December of the fourth year. d. Recommendations as to when the system that you have developed should be updated to account for new sales data. ...
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...small vintage style café / Restaurant with a warm and homely atmosphere. This business will then be taken to other parts of the city (e.g. Nottingham) keeping in mind the target audience. If the business is then at a later stage still successful I would then go on to branch out and create smaller stalls that focus on specific produce such as homemade cakes, smoothies and ice creams for quick and easy purchases for those who may stop by during there work breaks and mid day snacks. Project ideas Different shapes, colours and sizes of cups that can be brought in buy customer in trade of a free coffee- this not only helps with businesses utilities and lower cost of resources but also makes the customers feel more involved and more prone to visit the store. Regulars having there personal cups- giving regulars there own cups lets them know that there not just a everyday customer to the business but makes them feel involved and wanted in the cafe/restaurant. Fresh homemade edible produce such as cakes, sandwiches, cobs and croissants. Depending on the business ratings and popularity, an open mic evening and acoustic players- this not only adds scheduled events to the business but may also draw in people who want to participate or sit and spectate which mean more customers. All recourses required for a restaurant and cafe area such as cups (stated in the first idea), knife & fork, glasses will be brought in at random and placed on tables mixed and matched to add to the vintage theme...
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...Furniture and furniture arrangement | 19 | Windows and Windows treatment | 20 | Accessories | 20 - 21 | Suggestions and recommendations | 21 | Conclusion | 22 | Bibliography | 23 | Introduction Hard Rock Cafe Bengaluru is a part of worldwide franchise that spans from America till Australia with 168 venues with some being just cafes then the rest having a combination of hotel, casino and restaurant. The first hard rock was opened in 1971 which was in London and then spanned the rest of the world after the year 1982 and jumped to different continents. The branch in Bengaluru is a restaurant / bar, which is based on a corporate theme which is a rock vintage appeal. The restaurant /bar are located on MG road in the book society building. The book society is one of the oldest buildings in Bengaluru. Hard rock cafe opened on estimated 29th December 2007. With its rock n roll theme the restaurant chose a building that would represent its ideals as a franchise and bring the look. Their main element of the restaurant / bar would be its memorabilia of rock legends displayed all over the area. As quoted by the hard rock website “Today, Hard Rock International, with Hard Rock Cafe at its core, is an entertainment and leisure company that continues to successfully expand the Hard Rock Brand through myriad music-related ventures, breath-taking properties, collectible fashions, and a great rock 'n' roll attitude.” The architect of Hard rock...
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...Case Problem: The Vintage Restaurant is on Captiva Island, a resort community near Fort Myers, Florida. The restaurant, which is owned and operated by Karen Payne, has just completed its third year of operation. During that time, Karen has sought to establish a reputation for the restaurant as a high-quality dining establishment that specializes in fresh seafood. The efforts by Karen and her staff have proven successful, and her restaurant has become one of the best and fastest-growing restaurants on the island. Karen has concluded that to plan for the growth of the restaurant in the future, she needs to develop a system that will enable her to forecast food and beverage sales by month for up to one year in advance. Karen has the following data ($1000s) on total food and beverage sales for the three years of operation. The data can be found in an Excel spreadsheet (Lost Beverage and Food Sales). Perform an analysis of the sales data for the Vintage Restaurant. Prepare a report for Karen that summarizes your findings, forecasts, and recommendations. Include: a. A graph of the time series. b. An analysis of the seasonality of the data. Indicate the seasonal indexes for each month, and comment on the high and low seasonal sales months. Do the seasonal indexes make intuitive sense? Discuss. c. A forecast of sales for January through December of the fourth year. d. Recommendations as to when the system that you have developed should be updated to account for new sales data. e. Any...
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...of it’s financial position by using relevant financial ratios. Executive Summary ABR holdings were started in 1979 to manage the Swensen’s franchise in Singapore. It holds the franchise for Asia and Oceania. The franchise itself founded by Earle Swensen’s started in 1948 focusing on Ice creams and it has grown since then. In Singapore itself there are 24 outlets of Swensen’s. Apart from it’s flagship franchise, ABR holdings also manages a portfolio of other brands such as Season Confectionary, Gloria Jean’s Coffees, Focus Network Agencies, The Cocoa Trees, Oishi Japanese Pizza and Yogen Fruz. It’s business interests are segregated into three main categories; restaurants & confectionary and chocolate retails and distribution segment (Focus Network Agencies) and it’s wine and spirits segment (Global Vintage). (I suspect that ABR here has something to do with American blue ribbons holdings in USA. I just have a feeling. If it does it strikes me very strange that there is nothing mentioned of that in the Summary). They also keep differentiating between the group and company, which is quite confusing. If anyone can help me out because I think it makes a difference when we look at their accounts as well. Business Direction ABR has posted strong results in 2009,...
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...It is undeniable that for hundreds of years now, men all around the world have been using the services of hotels. For leisure or business, with family or friends, for a night or two weeks, it is getting more and more common to stay at a hotel and the hospitality industry is constantly expanding. New concepts are invented, new target markets are exploited… there are always new ways to achieve guest satisfaction while making money. However, these hotels do not all offer the same level of service and to differentiate their level of luxury, the star rating has been put in place. Stars vary from 1 to 5 and there are standards to respect to have a certain number of stars. The market of the luxury hotel business has been largely developed in France to answer an important demand. France is a tourist destination very appreciated worldwide by people who admired its culture, monuments and history. This is why a higher distinction was created almost four yours ago. Since November 8th 2010, a Palace distinction has been put in place to acknowledge hotels that present exceptional characteristics. This document will introduce the history of Palace, then it will present what the palace distinction means, the reason for this upper class name to be implemented and which standards a hotel needs to respect to become a Palace, finally we will study the different French Palace. History of Palaces The history of Palaces dates back to the 18th century. Nice, Pau, Cannes, Hyeres and...
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...A Rhetorical Analyst of a Vintage 1930 era Coca Cola Advertisement From the early 1800s, advertisements have been used to portray certain ideas or to sell particular goods and services. You can still see its concept at work every day whether on television, in magazines, billboards, internet, and even hear them while listening to the radio. The Coca Cola Company has been one of the most infamous companies to arrive in mainstream America. Founded in 1886, Coca Cola has invested approximately over 2 billion dollars each year into its advertisements. People from every generation and walks of life could remember Coca Cola’s, “Delicious and Refreshing” (Coca Cola, 1930) iconic statement, which could be found underneath its name and on its logos. At Christmas, everyone look forward to seeing all of the different advertisements on television or gaze upon important figures such as Santa Claus in numerous magazines and during the summertime, watching everyday people at the beach, having fun or eating at a barbeque with very the drink as their choice of beverage. In my research of a vintage 1930 era Coca Cola ad, I can see the use of a pleasant, out-going appeal encouraging the public to buy their soda beverage, in which were at the time are children, teenagers, and working class adults; portraying the message that nothing can satisfy thirst more than making, “a pause that refreshes” (Coca Cola, 1930) other than with a Coca Cola. Upon my analysis of the advertisement, I discovered that...
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...Appellation 1: Humagne rouge de Salquenen Appellation | Salgesh | Country | Switzerland | Region | Valais | Sub Region | Leuk | Village | Salquenen | Estate Vineyard | N/A | Grape (s) Variety(ies) | Humagne rouge | Climate conditions | The vineyards of the Valais have a mild continental climate and undergo to the “ foehn” warm winds which are beneficial to the growth of the harvest. It is a relatively dry climate and the rainfall in this region is low because of the barrier formed by the Alps, both to the north and to the south. Salgesch is blessed with a very sunny, south-eastern exposure. Because of location the vines here have sunshine available to them for a much greater proportion of the day and are able to reach higher levels of ripeness during the growing season. | Soil Composition | Stony, chalky soils predominate through the vineyards towards Salquenen. Salquenen soil is rich in lime and magnesium. In this region the vineyards have a light, well-aerated soil, poor in clay. This warms up rapidly in sunshine but does not retain water very well. | Type of wine | Red, dry, still | Character of wine | Intense ruby colour. Intensive aroma of wild berries, eucalyptus and red cherries The palate exhibits earthy aromas with a full-bodied structure combining supple and silky tannins. This wine is soft and fruity. The grapes are picked in November by hand.Humagne Rouge wines have great aging potential and can keep for 4 to 6 years. | Food harmony 2 dishes...
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...Darria Nance Mrs. Hake English 111 26 April 2015 Essay 4. Restaurant Review Erio's Restaurant Review Erio's restaurant is located in Woodson Square, 4434 Woodson Rd, St. Louis, Mo. 63134. It is a small, friendly restaurant that is quiet easy to miss except for it's huge sign in the parking lot. It's the perfect place to dine if you like Italian cuisine. It sits just across from Columbia College and is convenient for the campus students and staff. It's interior is gorges with its vintage type theme in the artwork that hangs on the walls. The restaurant buzzed with excitement and energy and quickly filled with seemingly satisfied customers. The noise level was appropriate for the number of guest that were in pleasant conversation. This restaurant was a selection of ours as we were given the task of performing a restaurant review. Our party of guests was a large one of about 10-12 including our English Professor Mrs. Hake. We were accommodated by tables that were neatly joined together with decorative cloths. The waitress introduced herself and offered drinks as we awaited the arrival of the rest of our party. I couldn't help but notice how clean the restaurant was and that the aroma was that of Italian seasoning. Silverware sat at your elbows neatly wrapped besides the menu that was placed at my fingertips. There were several selections ranging from Pizza, soup, salad and sandwiches, stuffed pasta, and baked entrees. My selection was the baked mostaccioli with the...
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...This gentrification is apparent at both the outer edges of the site (fig. 1) and along St. Clair (fig. 2). Hulchanski (2010) argues that “some of the increases in incomes and housing prices occurring in City #1 could very well result in spillover gentrification into adjacent, relatively low-income census tracts that are part of City #2 ”(p. 14). While Hulchanski wrote The Three Cities Within Toronto when this was only a possibility, it is now a strong reality. For example, the intersection of Davenport and Christie shows signs of gentrification as in the last year two new businesses opened there. The corner’s new coffee shop replaced what was once a personal landmark to me: a convenience store which was a constant presence throughout the 8...
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...higher standards of wine and food paring. Therefore, this essay is going to select a restaurant “a la carte” menu with not less than 40 dishes and create a suggested wine list to match with the dishes are choose. The selected dishes are including: ed Wine list Champagne Non-vintage Champagne Ayala Brut Nature NV Champagne, France Chardonnay, Pinot Meunier, Pinot Noir HK$498.00 Tasting notes: A toasty Champagne, with a woolly texture, firm acidity and flavours of biscuit, smoke, straw and citrus zest. As a good aperitif is highly match with appetizer, especially with the dishes are made by poultry and fish. Therefore, this champagne can pair with ‘Chicken broth infuse, crab meat ball, king crab and radish’ Champagne Palmer & Co Brut Reserve NV Champagne, France Chardonnay, Pinot Meunier, Pinot Noir HK$375.00 Tasting Note: The aromas are clear and rich with hints of pear, apples, apricot, subtle notes of honey, fresh coffee, grilled hazelnuts, dried currants and buttery notes. The fruity champagne with notes acidity can be good pair with sea food, like the dish ‘Maine lobster, green asparagus with mimosa seasoning and baby spinach’. It can enhance the flavour of lobster. Vintage Champagne Gosset Extra Brut Celebris 1998 Champagne, France Chardonnay, Pinot Noir HK$1580.00 Tasting note: The 1998 Extra Brut Vintage Celebris is a beautifully focused, linear wine that sparkles on the palate with the...
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...INSTAGRAM Story of the innovation Instagram, as a free online photo sharing application with unique filters and social media networking opportunities, has first been launched by Kevin Systrom and Mike Krieger in October 6, 2010 on Apple’s App Store. The development of the application first began in San Francisco Silicon Valley, with the attempt of the creators to launch the service application using their HTML5 mobile web application knowledge which they have first started through a check-in project named Brbn. With the inspiration the two owners got from their observations through Brbn that people would actually tend to share more photos on online applications, they decided to evolve the idea into a more specialized and innovative one, which is Instagram. The mobile photography application was first started on launch, with the seed funding $500.000 which was once provided by Baseline Ventures and Andreessen Horowitz in March 2010 while the owners were working for Brbn. Starting from November 2010 after the launch of the application on Apple’s App Store, new employees as community manager, engineers and community evangelist were started to be hired for the Instagram project, which has become a company by then. It is stated by the owners that it took only 8 weeks to build and ship Instagram, however, it was a product of a year of work. The co-founders were at working for Brbn at the beginning of their idea generation and innovation stage, which was giving the service of being...
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...tricky to pick Best Indian Restaurants, as many of them are at par. Keeping in mind the taste and popularity here’s a list of Best Indian Restaurants in London. Benares: Benares is an upscale and exclusive Michelin Starred restaurant in the Mayfair area of central London, owned and managed by Chef Atul Kochhar. He is the first Indian Chef to be awarded with highly coveted Michelin Star (Twice). The Interiors are nicely done; the food is exquisite and really unique. Benares is quite expensive, but favourite among food lovers. Benares is all about modern Indian cuisine with contemporary British twist. It has been rightly raising the culinary bar to the extraordinary heights. Check their website benaresrestaurant.com to get a 360 degree view of their restaurant. Where: 12 A, Berkeley Square House, London, W1J...
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...Pavillon was originally intended to occupy a slightly lower perceived quality point and lower price point, strong reviews of each wines have led to both the first and second wines garnering premier status and commanding exorbitant prices. Due to the increasingly prestigious reputations of the wines fueled by strong reviews by the world’s preeminent critics, Châteaux Margaux has become increasingly selective in selecting grapes for their first and second wines. This increase in selectivity has led to an increase in leftover grapes, deemed to not be of high enough standard for the first and second wines. In the past, Châteaux Margaux had sold the remaining wine in bulk at a low price. In 2009, the Châteaux experienced a particularly strong vintage. This led to extremely high quality remnant wine after the first and second wines were produced. The Châteaux decided this wine was of too high quality to continue to sell in bulk, and decided it should be bottled as a third wine. With the decision to introduce a third wine, Châteaux Margaux faces many challenges. The company must determine the target customers and how the third wine should be priced, promoted, and...
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