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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Underground-dining Scene Undermines Legit Restaurants’ Hold on Dining-Out Dollars The trend of an underground restaurant is an event that came from the era during the Prohibition and the many speakeasy people would attend. Just like the speakeasy, underground restaurants are strictly word of mouth and never advertised in public. Even though the guests of the underground events enjoy the experience of the elegant dinner they are served, the health department is another story. The health
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quality. Authenticity of every served dish… and Quality in bringing the best formulation of Japanese dining culture. A restaurant with network of quality and variety of food selection and special offers. The concept is based on one simple premise. Tempura Japanese Grill is born out of passion for great food, best service and pocket-friendly price. It is a casual dining restaurant that brings its diners to an exciting revolution in Japanese dining. Tempura Japanese Grill has an elaborate menu selection
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No breakfast in the morning There is no breakfast provided during the morning time in the restaurant. According to the manager, the chef only works from 10:00 am to11:00 pm in the daytime. Considering that hiring extra staff to cook in the morning will increase the restaurant’s operating cost, they mainly focus on lunch and dinner, which could result in a loss of potential customers. The restaurant should seize every possible opportunity to expose itself to business and interact with the customers
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Current Strategy McDonald’s current strategy of “being better, not just bigger” involves delivering locally-relevant restaurant experiences, improving existing restaurants, and create new products that meet the changing needs of its customers. This strategy works towards increasing sales and guests counts while optimizing operations to increase profitability. Much of McDonald’s strategy involves promoting new and classic menu items such as the Big Mac, McCafé and Snack Wraps while delivering
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My Time at BJ’s After getting off of work my wife and I were looking for a restaurant to sit down and eat at. Being that it was late our selection was limited so we came to the conclusion of going to BJ’s Restaurant and Brew house. The restaurant was first opened in 1978 and was originally just for deep dish pizza. BJ’s added the brewery in 1996 and since then new menus and new beers have been added (2012). The content in this paper will focus on three criteria for evaluation. First being the variety
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habits over the last 20 or so years, the change has been gradual, reflecting a constant evolution of the industry. In the United States, the National Restaurant Association (NRA), www.restaurant.org, has been the premier source for identifying changing trends in consumer habits. Each year the NRA publishes, among other things, its annual "Restaurant Industry Forecast." The forecast provides a glimpse of the industry through anticipated sales, customer spending habits, dining traits, operational trends
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stadiums used Aramark as their food service company. Aramark has a strong lead, with the next closest company being Levy Restaurants. Levy holds 26.8% of arenas and comes closer to Aramark in stadiums, providing concessions for 25.4%. Also, of interest, this article noted the increase in scale of concessions at sports events. Many venues are now offering high class restaurants. This trend shows that people are looking forward to dining at sporting events, rather than avoiding stadium food. The
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enhance my knowledge and improve my talents. With the Master’s program, I will be able to make better decisions in many situations that I could run into at work while operating my own business. I am a creative person who would love to open a restaurant one day, which has
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