...Forecasting Sales The Vintage Restaurant is located on Captiva Island, a resort community located near Fort Meyers, Florida. The restaurant, which is owned and operated by Karen Payne, has just completed its third year of operation. During this time, Karen has sought to establish a reputation for the restaurant as a high-quality dining establishment that specializes in fresh seafood. The efforts made by Karen and her staff have proved successful, and her restaurant has become one of the best and fastest-growing restaurants on the island. Karen has concluded that.in order to plan better for the growth of the restaurant in the future, it is necessary to develop a system that will enable her to forecast food and beverage sales by month for up to I year in advance. Karen has available data on the total food and beverage sales that were realized during the previous 3 years of operation. These data are provided below. Food and Beverage Sales for the Vintage Restaurant ($ 1,000s) Month | First Year | Second Year | Third Year | January | 242 | 263 | 282 | February | 235 | 238 | 255 | March | 232 | 247 | 265 | April | ...
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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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...discuss the aspects of the proposed new business, such as the competitive priorities that Bennett asked about. a. Assessment of new business i. Attract new customers BASS’s current business consist of three car dealership that sell and service several makes od American and Japanese cars, two autopart stores, one large body shop and car painting business and one auto salvage yard. The decision to expand into vintage car restoration business, a new market segmentation will attract new groups of customers and will strengthen BASS’s car empire. ii. Demand As we noted about the public’s going interest in restoration of vintage automobiles, it’s an opportunity for us to expand into this market which has a future potential. Among the people who own vintage car or planning on purchasing a vintage car, many of them want to restore their cars but don’t have time to do so, some want to own a vintage car, and many of them have money to pay to restore car. Usually vintage car collectors are rich people who are willing to spend a lot of money to purchase a vintage car or restore their car. iii. Promotion strategy Using the first Mustang restored by BASS as an exhibit in sales and advertising and take it to auto shows to attract business for the new shop is a great promotion strategy. Our very first product show potential customers quality of our service and what we are capable to do. iv. Types of services provided Our new business is going to provide three types...
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...The First Restoratives = Restaurants As the culinary arts became more refined and important in all parts of French culture the first restaurant appeared. In 1765 A. Boulanger, a soup vendor, hung a sign over his business, which offered a choice of soups and broths for health. The name he chose for his business was restorative or restaurant, indicating the nutritive aspects of food. This soup vendor was the first to offer a menu with a choice of dishes. Prior to this a visitor could buy a variety of beverages at an inn or eat off the host’s table at a hotel. But there were no choices. The time must have been ripe for these menu driven eateries because they spread rapidly throughout Europe. Indeed the word restaurant and its variations are now used by virtually all European speakers to signify an eating establishment, which offers a choice of dishes. In 1782, less than 20 years after its humble beginnings, the first luxury restaurant was opened in Paris. It was called La Grande Taverne de Loudres by the owner, Antoine Beauvilliers, who became the first famous restaurateur and host. He even wrote a standard work on the French culinary art entitled The Art of Cuisine, which was published in 1814. Brillant-Savarin, a famous gastronomic chronicler, credited him with being the first to combine the 4 essentials of dining - an elegant room - smart waiters - a choice cellar - and superior cooking. Beauvilliers also set the standard for future Maitre’ds and hosts. He pointed out...
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...Maximizing the revenue of Gulf Hotel Bahrain Noora Hassan Bahlool Maximizing the revenue of Gulf Hotel Bahrain Noora Hassan Bahlool Introduction The legendary 5-Star hotel of Bahrain, established in the heart of the island since 1969, offers quality Bahraini hospitality and unrivaled luxury facilities. The hotel is conveniently located in the vibrant and central Adliya district, overlooking the Grand Mosque and the Royal Palace, the Gulf Hotel is only 15 minutes away from any main attraction: Airport, Financial district, Malls and Diplomatic area. Business travelers as well as Leisure travelers will be delighted by the high-standard sense of service and t facilities the hotel offers: The Gulf Hotel offers accommodation of 358 luxurious rooms and suites including 97 premium one to three bedroom serviced apartments. All rooms feature individually controlled air-conditioning, interactive TV and modern facilities. The are 4 types of rooms available at the Gulf Hotel Bahrain: Grand Superior Room | Twin Beds | 62sqm | Deluxe Room | King Bed | 32sqm | Deluxe Room | Twin Bed | 30sqm | Grand Superior Room | Twin Bed | 62sqm | The Gulf Hotel Bahrain also offers 97 premium luxurious one to three bed-roomed serviced and fully furnished apartments for long and short stays rent also known as the “Executive Apartments”. In May 1997, The Gulf Hotel built which is now the hugely successful Gulf Convention Centre. The Gulf Convention Centre remains...
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...I have traveled all over the world, but the country that I have longed the most to visit with my husband is France, especially French cities like Provence or Paris. Le Pamplemousse, is a classic French restaurant that has been in operation since 1976 in Las Vegas (Le Pamplemousse 2015). The ambiance of this restaurant is absolutely amazing with its dim lighting, candle lit tables, tuxedo dressed waiters, and a relaxing fireplace that crackles in the main dining area which creates a great backdrop to the quiet French music that was delicately playing loud enough to enjoy, but soft enough for friends and couples to talk. The décor is very vintage French, and the scents of French classic dishes coming from the kitchen immediately make patrons...
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...Enthaice Thai Restaurant | | | Consumer Behavior Keller Graduate School Of ManagementProfessor Kissi PeprahBenchawan SomroupJiraporn BenjapornpaisitNichamon Moramat | | | Consumer Behavior Course Project: Enthaice Thai Restaurant. 1. Marketing Analysis: * Company; Enthaice restaurant is the food establishment start up Thai restaurant in NYC. It will be located in Upper East Side, Manhattan, and NYC area. It will serve authentic traditional Thai food, providing the best experience at a reasonable price and great environment. Enthaice is the name which played by word from “entice” which refer to attractive surrounding or arousing hope and desire. The name was create for a strong brand recognition and set the restaurant apart from other competitive restaurants around the areas Enthaice is a convenient restaurant on third Avenue corner of 90th St. The restaurant is serving an authentic Thai food, wine, and beer. It will offer a modern décor and electric light in the relax environment. It will be a small warm Thai place around 30 seats. The dining room will decorate by black panel and white letter tile the other side and the wood panel in the middle. The room will be romantic set up in the dark light with candle and electric light color that can change different colors every day. Enthaice’s concept is simple and warmed with care. It will provide the perfect place to enjoy a Thai cuisine. It will offer delivery, catering, and private...
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...STUDENT MARKETING PLAN FOR “CALIFORNIA ROLL-THRU” Table of Contents Page 1.0 Executive Summary………………………………………………………………………….4 • Products and Services……………………………………………………………………..4 • The Financing……………………………………………………………………………..4 • Management Team………………………………………………………………………...4 • Sales Forecasts……………………………………………………………………….........5 • Expansion Plan…………………………………………………………………………….5 2.0 Strategic Focus and Plan…………………………………………………………………….6 • Mission Statement………………………………………………………………………...6 • Goals………………………………………………………………………………………6 • Competitive Advantage…………………………………………………………………...7 3. Situational Analysis………………………………………………………………………….7 • Market Summary …………………………………………………………………………7 • Market Demographics……………………………………………………………………..8 • SWOT Analysis…………………………………………………………………………...9 • Industry Analysis………………………………………………………………………...10 • Competitor Analysis……………………………………………………………………..11 • Company Analysis……………………………………………………………………….12 • Customer Analysis……………………………………………………………………….13 4. Market-Product Focus……………………………………………………………………..13 • Marketing Objective……………………………………………………………………..14 • Marketing Strategies……………………………………………………………………..14 • Market-Product Grid……………………………………………………………………..14 • Target Market…………………………………………………………………………….16 • Points of Difference…………………………………………………………………...…16 • Positioning……………………………………………………………………………….17 5. Marketing Program………………………………………………………………………...
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...I. Introduction Hospitality industry is one of the most in-demand industries nowadays. Hospitality management involves the planning, organizing, directing and controlling of human and material resources within the lodging, restaurant, travel and tourism, institutional management, recreational management and meeting and convention planning industries. All of these separate yet related segments of the hospitality industry are interrelated to deliver kind and generous services to guests. This is also one of the oldest businesses in history. People have always gone out to eat sometimes and traveled for work or leisure purposes. The industry is responsible for providing primarily food services and accommodations in places such as hotels, resorts, conference centers and theme or amusement parks. The catering or food service industry, which overlaps with the hospitality industry, primarily provides food services to institutions (such as schools, hospitals, or governmental operations), private industry (such as corporate cafeterias or motion picture studios), and private parties. Many people are enticed to bring up a business that is related to food service industry because of many potential markets that are all around the globe. However, to bring up a good food related business, one must be familiar to feasibility studies. A feasibility study looks at the viability of an idea with an emphasis on identifying potential problems and attempts to answer one main question: Will the...
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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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...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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...Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Indian, French, Thai) and/or the style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes, such as automated restaurants. Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. For some time the travelling public has been catered for with ship's messes and railway restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of travellers by providing Railway Refreshment Rooms [a form of restaurant] at railway stations.) In recent times there has been a trend to create a number of travelling restaurants...
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...their time, make them comfortable due to their incredible customer service in city area. I am a breakfast Food and Beverage assistant in Strand Palace Hotel. My responsibilities are directly report to our supervisor about complaint or special events, train new staffs on serving customer with going to extra mile, preparing coffee and tea for the guest, to be sure all of the equipment in the restaurant are proper storage and security of monies, reset the table for Lunch and dinner, participate in monthly training. My experience Hostess position Firstly, I got a promotion as a hostess position at the hotel’ Curvery restaurant in breakfast session. After promotion, I have more responsibilities to check the customers’ keys cards to make sure full English breakfast inclusive or not. If not, we have to charge in their room or ask them pay by card or cash. Seating the customer is not that much easy between 6:30 to 10:30 at breakfast because we have normally 700 to 800 customers every day. Although Strand Palace Hotel has not only Curvery restaurant which is serving breakfast but also Johnson restaurant as well; everyday we face long queue problem. On the other hand, customers are waiting for having buffet in morning time that is not nice but we can’t manage it until now. From that experience, I have learnt that to get customers’...
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...I believe the night audit for Hotel Affluent had a fair balance of negitives and positives. Valet revenue goal were met and even exceeded by a large amount. Breakfast and dinner room services sales were very high, but lunch sales did not reflect the same success. Total restaurant sales for both restaurants did not meet sales goals. Vending sales are by far the lowest compared to other departments? Although, this may be because room services sales were so high and guest were not using the vending machines. Room sales left a great deal to be desired; this department only having achieved 67% of the sales goal. Non-collected sales, in my opinion, were not that bad compared to the amount of revenue generated. I was surprised the lunch revenues for room service was so low compared the breakfast and dinner sale. This may because there are fewer guests in the hotel during theses hours, but the problem could also be price or selection. Maybe the lunch prices are higher than restaurants that are close to Hotel Affluent. This would cause many guests dine at location that is not associated with the hotel. The lunch room service menu could possibly need a make over. Many restaurants are starting to offer healthier lunch options that are usually considered to be “lite” lunches. If the lunch and dinner menus are similar chances are that the menu options are suited for a lunch style meal. I believe room sales are the most important aspect of a night audit, and Hotel Affluent seems to be...
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...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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