Bamboo Lagoon Restaurant – Sample Plan 1.0 Executive Summary Bamboo Lagoon is a new medium-sized restaurant located in a nearby to the beach (Pantai Klebang, Melaka). Bamboo Lagoon emphasis will be on Italian Asian food. An emphasis on Italian Asian ingredients is based on Bamboo Lagoon dedication to traveller and local people. Additionally, the restaurant is on the water and unique because most uses bamboo. Services Bamboo Lagoon offers a trendy and peace place to have great food
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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
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Often times when in conversation with friends, peers, and even strangers there is one question that seems to always come up; “What is your favorite restaurant?” People are curious in seeing what type of restaurant you like because when revealing that information it tells more about you than you think. When telling somebody where you enjoy eating it gives them a sense of how much you’re willing to spend for a good meal, what side of town you like to go to and even gives them a slight glance at your
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Kelly Smithson Professor Rose English 15 17 April 2013 Improving Food Safety in Restaurants Atul Gawande is a surgeon, writer, and public health researcher. His current research is centered on improving performance in surgery, childbirth, and care of the terminally ill. He wrote an article in 2004 titled “The Bell Curve” It is about the need for improving health care for patients diagnosed with cystic fibrosis. In the article he made claims about treatment centers for cystic fibrosis being extremely
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Industry Analysis The restaurant industry is considerably large and sometimes hard to get exact numbers. There are many categories of restaurants so I outlined Services sector and the restaurant industry . The nation's 985,000 restaurants should hit $776 billion in sales in 2010. Restaurants employ 13.2 million, this is 8.5% of the workforce in the United States, and the industry is the largest employer besides government. These numbers include single owner restaurants to the largest franchises
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Executive Summary Our team has been instructed to help advice on a business case involving a restaurant, The Mongolian Grill. Its owner, John Butkus, is contemplating renovations, in hopes of adding capacity and increasing revenue. There are several scenarios that are available to him. One option is to add an extra food bar. The second option is to move the location of the cooking area. He can also implement both options, if he so chooses. Our team has done the appropriate financial calculations
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burrito without the tortilla-which is quite amazing, I’ve had them several times, they are a very healthy and delightful tasting alternative to burritos), and salads. 2.) Using high-quality raw ingredients and classic cooking methods to create great tasting, reasonably priced dishes that were ready to be served to customers minutes after they were ordered. 3.) Creating an operationally efficient restaurant with an aesthetically pleasing and distinctive interior setting. 4.) Having friendly people take
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My local Tim Hortons has always been a big part of my life and my community. In high school, we had the choice to leave the building for lunch time. My choice was always Tim Hortons because of the friendly atmosphere and the wide range of healthy foods. It includes all lifestyles including vegetarianism. People always come back to Tim Hortons because it’s a place of gathering and socializing. It’s a great place to meet up with friends to catch up while having a good meal. With my village having a
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go to a McDonalds restaurant and order a cheeseburger he can be sure that he get the same tasty burger like the last time. In my opinion are the optimized opening hours also a initiative which meets the consumer needs. But for me it issn´t as effectively as the good service and product of a company. Another well-working initiative is the extended product portfolio. Therewith McDonalds is no longer a restaurant where you go just once or twice a month. Now you can eat there healthy stuff like a wrap
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