He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaca, and at Maxim's Paris before moving to the United States in 1973 at age 25. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant. Following the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck opened the award-winning Spago in Beverly Hills, which has been recognized as one of the Top 40 Restaurants in the U.S. since 2004. His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering.
Three gentlemen of the restaurant business founded Outback Steakhouse in 1987. Chris Sullivan, Bob Basham, and Tim Gannon put this company together in the efforts of producing the top of the line food at a fair price. In the beginning they expected to build five restaurants in one region of Florida, at the end of 1988 sales were $2.7 million from two restaurants and by the end of 1994 they had over 200 restaurants and sales of $594 million system wide. All three of the men had backgrounds in the restaurant business, Chris was a busboy, Bob was a dishwasher, and Tim was a chef. Chris and Bob moved up to executive roles in the Bennigans restaurant group, and found ambition to create their own restaurant.
Steve Ells opened the first Chipotle in 1993. He started to expand in 1995, with a second and third location. Steve talked about wanting to open his own restaurant, understanding the business from working in one of his favorite restaurants in San Diego which he got after finishing culinary arts school, He started Chipotle to back his restaurant Idea that he wanted to open. As he saw that Chipotle was taking off, he opened 3 more Chipotle’s throughout 1995. If when I saw my burrito shop taking off like this I would have turned it in to the restaurant instead of opening more small Chipotle he could of invested into one more but as a restaurant style, where he could of built it as a chain from there.
Entrepreneurial Leadership Yashiqua Jenkins Prof. Victoria Figiel BUS508 –Contemporary Business Strayer University October 28, 2012 An idea is all it takes to ignite the process to start a business. To find a need of the people for a particular product or service and expand on it in order to make a profit is what many entrepreneurs do to start their company. A perfect example is the formation of Five Guys Burgers and Fries by the Murrell family. Their desire to focus on providing the consumer with quality burgers and fries have led them to be very successful in a short amount of time. This paper will determine how Five Guys’ philosophy sets it apart from other fast-food chains.
Introduction S. Truett Cathy was a successful entrepreneur almost from birth. He started by selling Coca-Cola door to door, then magazines and newspapers, before finally entering the restaurant business. Several successful years later, he began working on a chicken sandwich for his restaurants and customer response was so great that Cathy knew he was on to something special. Cathy initially wanted to license the sales of the product to other restaurants, but saw that it could created quality control issues and damage to the Chick-fil-A brand. Therefore, Cathy developed a unique franchise opportunity that he deployed first to malls and then to stand alone stores based on his core values of conservatism, encouraging corporate social responsibility, and entrepreneurship (Cathy, 2013).
By the early 1970s, the company expanded throughout the Southeast, establishing Red Lobster as the leader among seafood and casual dining restaurants. "Our biggest competition back then was the kitchen stove," said Joe Lee, a key member of that early crew who later went on to become CEO and chairman, leading the company through much of its growth. Today, there are more than 680 Red Lobster locations in the United States and Canada. Their reputation as seafood experts is known worldwide. It is evident that Americans choose Red Lobster over other casual seafood dining restaurants due to their reasonably priced menu selections, restaurant cleanliness, and exceptional customer service.
Given free rein, he built a smokehouse to cure meats, developed relationships with local livestock purveyors, and learned to cook entrails and offal under his old mentor, Roland Henin, who would drop by on occasional weekends. After three years at La Rive, unable to buy it from the owners, he left and moved to New York and then Paris, apprenticing at various Michelin-starred restaurants, including Taillevent, Guy Savoy, and Le Pré Catalan through 1983.After returning to America in 1984, he was hired as chef de cuisine at La Reserve in New York, before leaving to open Rakel in early 1987. Rakel's refined French cuisine catered to the expensive tastes of Wall Street executives and received a two-star review from the ''New York Times''. Its popularity waned as the stock market bottomed out and at the end of the 1980s, Keller left, unwilling to compromise his style of cooking to simple bistro fare.
Danielle Alderson is proud to be an owner amongst those units. Entering into the company in 1991 as a team member, Alderson grew such a strong love and appreciation for Chick-Fil-A that in 2009 she began to operate a Chick-Fil-A of her very own. Due to the many years of hard work and dedication that Alderson put into this restaurant, the big bosses in headquarters decided that after successfully managing the store for 4 years, she deserved a reward, and passed over the franchise to her, making her the owner of her restaurant. Though Chick-Fil-A is famously known for their delicious chicken entrees, they are better known for their great customer “second mile service”. Chick-Fil-A is a Christian organization; therefore they take pride in to always treating their guest not only like valued customers, but like family.
Purpose of the business plan This plan was prepared by owner of the business as a management tool and operational guide for the business. Kona-Q is a fast-casual restaurant, serving fast, fresh, healthy grilled meats and vegetables. The first store will be located in Malvern, Melbourne with aggressive growth plans of one new store every 12 months. Kona-Q is an Oregon Corporation with Kevin Anderson as the president. Executive Summary Kona-Q is a new restaurant that has purchased the assets of an existing restaurant.
The use of cows to put their restaurant out on the market was a success. In 1995 the first cow was used on a billboard with the words “EAT MOR CHIKIN” From that day forward, the burger-eating landscape would forever be changed (Chick-Fil-A, 2011).” With their message on television, radio and internet it has reached millions. Part of their recipe for success is closing on Sundays. This decision was made back in 1946 when the company was first established; Mr. Cathy believed that employees should have time with their families and worship if they chose to do so. These kinds of strategies sets them apart from other restaurants, in 2010 the company’s system wide sales reached $3.5