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
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discuss. I. How to choose the restaurant When you go to choose the restaurant, try and choose one you are familiar with and one that you have been to before. If travel is necessary to get to the restaurant that you choose, remember that it is better if you have to travel further then your guest. Tipping the head waiter will allow you to be recognized and may result in better service. II. Arriving at the restaurant When arriving at the restaurant, be sure you are the first one there
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similar. To talk about IHOP first since it was the first restaurant that I worked for. Working there for six years really gave me an inside of a customer service company. Then moving to Village Inn I quickly realized that, that particular company had a really good idea of how to run a successful business. Grant it that IHOP is very successful also, what the difference was, what was their goal and how were they trying to achieve it. At both restaurants they actually sell very similar dishes that include
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Immigration impact on food choice in Ireland In my essay on how immigration impacts food choice in Ireland, I will be discussing different advantages and disadvantages of immigration ant its impact on the country. However not only about the food choice, but also on how immigration reflected on eating habits of people living in Ireland as well as the differences between earlier ages when immigration was not a common thing and immigrants did not have a big influence in the country as in nowadays
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In Hong Kong , it is infrequent to hear some news about poisonous food from restaurants however we almost listen different kinds of cases by the shopkeepers who use recycled oil for cooking. We think it is unbearable that food can be like this so we choose “ Food Safety ” as our theme. Our research is surrounding Mainland China because we know China has many news and information about food safety . Then go ahead for searching. Food is very essential for us. We need to know what we eat. Safety
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Made for You In 1954 52-year old Ray Kroc, a distributor of milk shake mixers, visited Dick and Mac McDonald’s busy hamburger restaurant in San Bernardino, California. The restaurant used the McDonald brothers’ ‘Speedy Service System’ which they had introduced in 1948. They had cut the menu from 25 items to 9, paper bags and wrappers replaced trays and flatware, and self-service took over from the carhops. “Our whole concept was based on speed, lower prices and volume,” recalled Dick McDonald
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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
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seven miles from the Mexican border, Mexican food restaurants are abundant, but no two are necessarily the same. La Mexicana and Taco Bell are two restaurants in McAllen, Texas, that stand out in my mind. Even though they both serve tacos, they don’t have anything else in common. They cater to different types of customers, there is a difference in service speed, and the atmosphere of these two places is noticeably different. These two restaurants do not compete for the same customers. Taco Bell
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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
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food and beverage industry in India. Under his stewardship, his son Varun and a team of highly experienced professionals continue Copper Chimney's award winning legacy. As a founder promoter of Blue Foods, a leading player in the organized retail restaurant business, Mr. Sunil Kapur has been instrumental in introducing food and beverage concept innovations. He has successfully steered the organizations he leads to become major players in the sector and is
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