Case Study: Pauli's Restaurant

The main purpose of this research study is to come up with a strong analysis on the performance level the restaurant. The following objectives have been brought forward with regard to this purpose.

2. They should also set up the broadcast to inform customers to collect the food after taking the order and then customers can go to salad, drink area and payment line. This needs them to create a separate area for the collection at the end of the interactive line.

The moderate growth rate of the restaurant industry results in many competitive rivalries and the nature of business allows customers to switch freely. Therefore, among porter’s five forces, the pressures from substitute products tend to drive the most competition in the restaurant industry today (Restaurant 2015). In addition, restaurants face the threat of customer’s ability to choose other leisure activities such as going to the movies, bowling, or other social outings (Restaurant 2015). To effectively compete under such conditions, restaurants are heavily investing in brand building to create customer loyalty. Another trending strategy used to increase customer returns is servicing beyond food and beverages; restaurants are heavily investing in providing individualized, memorable and entertaining

I am running an Indian restaurant. The position of my in the restaurant is as a manager. The name of my restaurant is Queen Restaurant. It is located at Hoppers Crossing VIC 3029There are 10 employees working in my restaurant. It is a big organization today I am going to explain you what we make and how we provide service to customer policy and procedures. Staff: - we have 1 shift manager, 1 head chef, sous chef, 1 chef garde - manager,

Nevertheless, the majority of customers are very satisfied with the amount of serving along with the quality of their meal as well as the price paid. The strategy of being a low priced high value added has seen problems due to lack of customers which is affecting the bottom line drastically. This inevitable circumstance has put a hold on operations and started an investigation upon various neighboring competitors and their own strategies.

Improve guests’ experiences by broad menu of drink & foods, digital menu boards, free-wifi at any restaurant, new payment options, and drive-thru enhancements.

After spending 6 years in Tuscany, Italy learning all aspects of a restaurant’s operation, Solomon returned to Canada and opened her first Tuscan Cuisine restaurant in Downtown Toronto. In order to survive in the competitive restaurant industry and discouraging economy condition, Solomon needs to address the following issues:

Teamwork: Servers are part of a team that’s why teamwork is so important. All parts wont work properly if the whole restaurant doesn’t work together. Communicating with your hostess, kitchen, busser, and other servers helps make the restaurant experience pleasing for the customers. Running out of cups or silverwear is not uncommon on busy nights, so its important the back of house knows what the front of house

Ruby Tuesday still has a potential to resurrect its business if it implement appropriate strategies, rebrand its company, and devise more innovative concepts. It should hire a third party customer survey system to better define the underlying problems and provide a more in-depth guidance for ways to improve the restaurants to compliant with customers’ wants and needs. Some of the most basic changes that Ruby Tuesday should consider are upscaling its food quality and set a matched price accordingly, training its employees to meet the standard of a quality-oriented brand, and increasing its social media presence. Nowadays, with the increase use of digital marketing and mobile devices, people would search up restaurants and review comments online, thus marketing is one of the most critical strategies when reviving a brand.

Observing from a distance the restaurant seem to operate with about 1 servers depending on number of customers in the system. It took about 1 minute ordering and about 4 minutes for time in system. Depending on the groups of customer coming inside the restaurant. There seem to be more customers entering the system from the back entrance then the main entrance. As rush hour approach at about 11:50 AM the servers seem to expand to servers. Once customer approach the servers in groups of two it took about 1 minute in the system depending on the type of meal. For the food to be process it took about 11 minute for customers to receive their meals. Groups of one seem to take about 2 minutes and 54 second to order their meals. Processing the food took about 9 minutes depending on the type of meal being process. During rush hours the workers perform their job well when preparing the meal their tend to be more focus on the drive thru minimal toward customer inside. Depending on the day rush hour would start earlier and the time in the system seem to be longer when customers order their

After one 24-year old employee with eight years’ experience in at Nick’s Pub and Pizza was able to fix the problems by talking to the staff, it was obvious that the input of the eomplyees could be enormously helpful to fix the situation. Therefore, one possible solution would be to fire the management and put together a management that consists of elected representatives of the different areas in the restaurant such as kitchen, bartenders, servers etc. That solution would provide input from every single area at the restaurant, less costs for management, more effective costs control and restaurant leaders that actually know that Nick’s Pub and Pizza is supposed to be about. Another thing about this solution would be the opportunity to slightly raise salaries of the employees. That would become possible due to the disappearance of actual managers who normally make more money than the actual employees. Of course, the elected leaders should get a slightly bigger salary raise than the “normal” staff members. This

It has come to my attention that the staff at Boomer’s Country Kitchen needs to improve its customer service and revamp the training of current and future employees. To resolve this problem Boomer’s Country Kitchen executives and managers have reached out to professionals who can implement better training programs and hiring procedures. Included in the training will be an assembly on presentation value, table aesthetics, sensory perceptions, hygiene purity, and vehicle convenience, which will enhance Boomer’s Country Kitchens status as a casual dining restaurant (Lee, 2016). There is a statistically significant relationship between the service factors and the satisfaction of the customers (Lee, 2016). With the addition of those presentations

When walking up to this restaurant, the first apparent thing that draws the customer’s attention is the large patio with the giant TVs. The big red umbrellas that cover each wooden picnic table make for a contemporary feel. At night, there are string lights above the red umbrellas that provide for a relaxing ambience. When the temperatures are low, the restaurant offers heat lamps providing just the right amount of warmth.

Specialty Food and Beverage company (SF), which founded in 2004 in Denmark, mainly covers foods and beverage, restaurants and hotel area. Recent years, the company had faced several problems which lead SF to an embarrassing situation. This assignment will introduce SF’s current issues, analyze the decision and then discuss the solution way which chose by SF’s high level management team.

This research proposal aims to address the several customer retention strategies implemented by the famous food chain restaurant, Mc Donald. Bearing in mind the increased significance of enhanced customer relationships, this topic is worthwhile to be examined for gaining an insight about the different tactics and strategies used by large organizations to sustain the dynamic environment characterized by fierce competition.