Executive Summary Industry and macro-environmental analyses of the international restaurant industry provides an overview of the industry and reveals the conditions that impact competitiveness and profitability of the industry’s players. The industry is split in two sectors: full-service restaurants (FSR) and limited-service restaurants (LSR). FSRs typically have a wait-staff; LSRs do not have wait-staff. The top five countries, in terms of total number of foodservice outlets, are: China, India
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form10k_fy13.htm UNITED STATES SECURITIES AND EXCHANGE COMMISSION WASHINGTON, D.C. 20549 ——————————— FORM 10-K x ANNUAL REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 For the Fiscal Year Ended: June 4, 2013 OR o TRANSITION REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 For the transition period from __________ to _________ Commission file number 1-12454 RUBY TUESDAY, INC. (Exact name of registrant as specified in charter) 63-0475239 (I
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Chipotle has shown its significant growth and has its first home run in 2012. The company follows the strategy predicated on five elements: serving a focus menu, using high-quality ingredient and classic methods, creating operationally efficient restaurant with aesthetically pleasing and distinctive interior settings, taking good care of each customer and protect the environment. 3. Industry Analysis/ five forces models: —rivals: Chipotle has made a home run with the model of Mexican Grills
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Elephant Bar Restaurant: Mezzanine Financing Oday Tillawi Professor Shelly Canterbury Finance 441-001 Spring 2016 03/29/2016 Executive Summary: Elephant Bar Restaurant is a California based company founded by Chris Nancarrow in 1979. The restaurant started as a test concept of Carrow’s Restaurants, a chain of more than 150 full-service restaurants. Elephant bar was sold to W. R. Grace in 1985, and repurchased in 1993. The company aims to differentiate itself through innovative culinary
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bistro concept restaurants. The objective of this study is to provide an insight into customers dining intention to “Mamak” restaurants measuring the service quality and food attributes. A questionnaire survey was administered in this study and result showed that only one of the factor of service quality that is assurance and one variable of food attributes that is aroma, have greater influence on customers dining intention. The findings in this study can be used by other concepts restaurants to develop
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Chapter I Problem and its Setting Introduction Restaurant is an eating place where meals and drinks are sold and served to customers. It is also refers to any wide variety of establishment in which people may buy and prepared meals. A restaurant may be manage by a restaurateur, who is the owner or either the manager of the restaurant. The service of the business can be full service and may stand alone or can be accompanied with other facilities such as bar and hotel. A bar is a retail business establishment
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Q1. How has Panera Bread established a unique position in the restaurant industry? How has this unique position contributed to the firm’s success? Do you think Panera Bread will reach its goal of becoming a leading national brand in the restaurant industry? Why or why not? Panera Bread has established a unique position in the restaurant industry by developing itself with various approaches. First of all, Panera Bread has observed the consumer always wanted good food quality and speed services
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Alternatives Available……………………………………………….Team Recommendations………………………………..…………...References…………………………………………………………...Appendices………………………………………………………….. | p.03p.04 p.07p.08p.10p.11p.12p.16p.18p.21p.22 | Executive Summary The Chipotle Mexican Grill restaurant chain has been exceptionally successful since its inception in the early 90s. The growth of this “fast-casual” dining phenomenon in its early years demanded the attention of many fast food industry giants all over the United States. One in particular
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definition of the terms used. Introduction Restaurants could be grouped according to the style of service they offer. The service style determines the layout, menu, inventory, food prices and décor of the restaurant. They could be classified as fast food, fast casual, fine dining and casual dining (Johnson, 2014). This study focuses on the fast casual type of restaurants which are locally established in General Santos City. By definition a fast casual restaurant offers the ease and convenience of fast
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they change their primary target customer? First positioning: Top quality affordable seafood to mainstream America. The Restaurant Industry in America (2009) Americans spent 40% of their food dollars away from home. Where? 1. Fast food (McDonald’s / Subway) – 48% – No table service 2. Casual dining (Applebee’s / Red Lobster) – 31% – Full service restaurants where checks averaged from $8 to $20 3. Family dining – Similar to casual dining but without alcoohol licenses 4. Fine
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