from South Asia continues to increase and people become more interested in trying other types of cuisine there will be a market for good, authentic fresh Indian food. Amongst the population we have two well defined target markets, the first is the influx of South Asian immigrants who long for a taste of home and the second target market is the large number of students in Kitchener and Waterloo who eat at restaurants more often and are willing to try Indian food. Based on the primary research we have
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supplier and menu type. Year 1 the average price of each meal is $24.00 and the average meal served per day is 95. .And as an outcome our revenue where low for the year 1 ($794,776) because our price where to low. We set the price low because to attract the customer to have meal on our restaurant and customers always concern about the prices very well. Another factor that influences us to low the price is our star rating. In other hand our cost of sales is high because of the menu type and supplier that
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opening a fresh produce restraint where customers can eat and buy fresh produce. The purpose is to establish interest in a locally owned and operated fresh produce restaurant that is 100% eco-friendly. In order to find out what the community thinks of this we will conduct a survey so that we have a better understanding of what types of things they would like to see in the store or what things they are looking for in a locally grown produce store, in return we plan on offering incentives for consumers
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Fast food restaurant manager: Job description A fast food restaurant manager is essentially a commercial business manager, with ultimate responsibility for safeguarding the financial success of a specific outlet and maintaining the reputation of the company. The role has a strong hospitality element, ensuring that the restaurant delivers high-quality food and drink and good customer service. However, it also includes activities common to business managers within any sector, including overseeing
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inspiring & assigning us with such an interesting as well as educative topic for this assignment. This has been a worthwhile experience as we got to learn many new things regarding measuring customer satisfaction with technological encounter on restaurant business perspective. Last but definitely not the least; we would again like to thank our course instructor especially for his kind cooperation, suggestions and support to improve our overall performance without which this task would not have been
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to increase the number of customers at a local restaurant would be 1. Use local media to advertise to the community that you are trying to focus on. 2. Create a web site for advertising your company and what you offer. Companies can pay google and other to have their name show up when someone searches for restaurants. 3. Redesign your menu because it is you best merchandising tool. People see ugly outdated menu’s and see you restaurant in that same manner. 4. You could host local
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McDonald’s restaurant, there would be restaurant manager that monitor the restaurant with the help of first assistant manager. Then there would be second assistant manager that trains the trainee manager that comes from shift running floor manager. Before that, floor manager also has to train the trainee floor manager that comes from training squad. The crew member that works to serve the customer also has to train the trainee worker. Types of Organisation Diagram 1.1: Example of Types of Organisation
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Pre-Feasibility Study FAST FOOD RESTAURANT Small and Medium Enterprise Development Authority Government of Pakistan www.smeda.org.pk HEAD OFFICE Waheed Trade Complex, 1 Floor , 36-Commercial Zone, Phase III, Sector XX, Khayaban-e-Iqbal, DHA Lahore Tel: (042) 111-111-456, Fax: (042) 5896619, 5899756 st helpdesk@smeda.org.pk REGIONAL OFFICE PUNJAB Waheed Trade Complex, 1st Floor, 36-Commercial Zone, Phase III, Sector XX, Khayaban-e-Iqbal, DHA Lahore. Tel: (042) 111-111-456 Fax: (042)
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chain of fast-food restaurants. The business began in 1940, with a restaurant opened by siblings Dick and Mac McDonald in San Bernardino, California. Their introduction of the "Speedee Service System" in 1948 established the principles of the modern fast-food restaurant. Today McDonald's restaurants are found in 120 countries and territories around the world and serve nearly 54 million customers each day. ( Source: http://en.wikipedia.org/wiki/McDonald's) In all its restaurants around the globe
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and many other fast food restaurants have had to defend themselves against lawsuits alleging that their food has been the sole contributing factor for a customer’s obesity or obesity related medical conditions. The lawsuits began with several cases represented by Samuel Hirsh. The first, which was later dropped, was concerning a customer, Caesar Barber, who was a maintenance worker claiming to have become obese from eating at McDonalds and other fast food chain restaurants. While that case was later
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