Each restaurant tries to make themselves different from their competitors by the products that they offer. Products range from American to Mexican to Chinese to Italian and more. There is also differentiation amongst the type of restaurant they are. Some are considered fast-food where customers order and receive their food within a few minutes, and some are sit-down where customers order what they want and sit and wait for the food to come to them. Another major characteristic is the supply/demand conditions.
" DONT FORGET THE 1038!!!" One of my superiors, whom shall remain nameless asked me, "Why is the AF Form 1038 so important?" The AF Form 1038, Food Service Evaluation Record is a look into the Dining facilities operation. The form breaks down different aspects of the facility to include, Production Logs, Sanitation, and Management. But the form is not as simple as it seems.
The one and only Chef intends on retirement after 25 plus years. Allowing customers to smoke in the restaurant as well as employees to smoke has also caused customers to leave. In addition to this not enforcing that everyone pays regardless of whom you know has caused the business to lose money. Lack of technology in expanding to online sales, advertisement to reach not just the town people but also other towns, and promotions to get customers in during the less profit hours are things that need to be focused on so the diner will not have to close it’s doors. In the area around the diner are a Sonic, McDonald’s, and Subway that have opened up and made sales a little difficult.
The way he uses words shows that Bourdain does not care what his readers will think about his character or his book. He wants to show them clearly about the real-life in kitchen that he has been in several years. Moreover, the core of
My dream is to one day open up a restaurant. It takes a lot of dedication to run a restaurant, some of the things a restaurant manager has to do are direct and schedule activities for the restaurant. The responsibilities of the manager are to organize the stock, order the food supplies and equipment, and inspect the health and safety of the restaurant. The manager also takes all precautions needed to keep the restaurant safe. For example pre cautions that could be taken are close circuit cameras, little to no money in the cash register at night, and plenty of staff to take care of the restaurant.
Other aspects of product are economic- customer value, functional- service at the point of sales, before sales and after the sales and the psychological aspect of the product like image of the product. Kudler Fine Foods is a gourmet ingredients shop and offers in-store parties and now going in to catering business. It is managed by Kathy Kudler. So customers know that it is going to be gourmet food experience because she notices some of the people at the catering places are regular customers at her stores. KFF should research the market to find the needs of the customers.
Kudler has created a niche market. Kudler uses innovation and customer-oriented strategies aimed at the bargaining power of customers, the threat of substitute products or services and industry rivalry by offering products and services for customers that go beyond other food stores. Kudler offers foods from around the world including making available any specialty items that customers might request; they have initiated a frequent shopper awards program and offer cooking classes that persuade customers to shop with
There are several different positions in this hospitality industry that if accomplished successfully by each worker helps the customer enjoy their dining experience. In turn, this brings back repeat customers and happy customers refer others and so on. Some positions that are met from the time I walked in were the host/hostess, the manager, the assistant manager, waitress and/or waiter, and
Fast Food Nation As I read Fast Food Nation it was interesting to see how people’s life change dramatically depending on the journey they have gone through. It seems as if this book is an eye opener and makes you realize that giving up is not an option and if you keep your head up, you will get to where you want to be with or without help from other’s. Many of the characters in this book created their own restaurant such as Carl N. Karcher created Carl’s Jr., Richard and Maurice Mcdonald’s created Mcdonald’s, William RosenBerg created, Dunkin’ Donuts, and Dave Thomas created Wendy’s, as well as many others created different restaurants. These men had a life childhood and a rough start to their great accomplishments but managed to get through it. It takes a lot for someone to be part of the fast food industry, as well as getting everything prepared and ready.
Assignment 3: Ethical and Socially Responsive Business Evaluating the Ethics of Ruby Tuesday Michael A. Perry For Professor Michael Howard Intro to Business December 9, 2013 Whenever I am at work and I need a quick lunch with associates and/or friends I would normally choose a place that allows me to eat a great meal in a short amount of time. When choosing to go to a place like Ruby Tuesday I don’t think I have ever seriously thought about the behind the scene atmosphere of the restaurant or any restaurant for that fact. I never thought of what the restaurant requires of its employees nor what the restaurant gives back to the customers and community they are a part of. This is a chance for me to see myself as a CEO of Ruby