| Consequences: | The main benefit from this would be the fact that the experiential groups is considered one of the best customers for a casual dining chain and were predominantly profitable because they are more likely to order desserts and appetizers and wine. Also this group tends to order more items and are less price sensitive compared to the other groups of indulgent, frugal, and traditionalist. However if Red Lobster decided to focus on this group there would be many changes need towards the product, price, place, and promotion. Since the experiential have very high culinary standards and high expectations for service and atmosphere, Red Lobster needs to provide a high standard service hire friendly and passionate servers, remodel their current stores to a more upscale restaurant, the space had to provide clues to all senses that the seafood is fresh and of top quality where guests would feel they are dining at a “special” restaurant – nicer than ordinary casual dining and the atmosphere had to be appropriate for multiple occasions. This will attract more experiential, but would be very costly for the company.
If you made memorable impression on companies at the career fair, many of them would invite you out to dinner at some of the best restaurants. When I was invited to these dinners, we went to a restaurant that allowed you to pick the exact fish you wanted to eat and then went on to prepare it for you. Calamari, lobster and oysters were among my favorites. These dinners provided me with the opportunity to taste exceptional food while networking with major corporations. This visit to Boston was one of the more memorable trips that I have ever been on.
Along with the food quality, the quality of customer service was top notch. When we arrived at the restaurant it was extremely crowded we were immediately greeted at the door and seated. Our waiter was very pleasant and knowledgeable about the menu. He took our
They get their ticket and pay for their meal. On the way out the door, the hostess thanks them and says, “Come again.” That’s the perfect restaurant. I wish that we had a restaurant like that. There are many improvements that Dos Amigos needs to make to be a really good restaurant. The first improvement that Dos Amigos need to make is the management.
Dear Mr. Winters: At Organique, Inc., customer service and satisfaction is among our top priorities. As a waiter, you are pleasant, attentive to the customers, fast, and accurate with food orders. As a result, many of our customers have taken a liking towards you. Within the first year of your transfer to our San Diego location, you were impressively promoted to Restaurant Supervisor. Even after your promotion, you continued to assist in waiting tables voluntarily, which pleased the company as well as many customers.
Cracker Barrel offers breakfast, lunch and dinner all day long. They also have a very extensive kids menu, to please the pickiest of eaters. I personally enjoy their chicken & dumpling meal, which they serve in very generous portions. Weakness Although Cracker Barrel have an awesome reputation for their delicious food, that alone cannot cover up for poor work ethics. Cracker Barrel have been plagued as a racist organization.
Presentation of the Facts Surrounding the Case Red Lobster is one of the largest full-service casual dining chains. It was built on the premise of bringing affordable Seafood to Mainstream America. It maintained success for many years with affordability being the focus of the brand. However, over the years, the chain began to struggle and needed an extensive update. The chain’s image had been transformed from an affordable casual-dining restaurant with great food to a chain that served cheap, frozen, mass produced seafood.
Dennis Arms June 9, 2007 BUS 0454 - Organizational Behavior Week 1 - Case Study Case 1.1: Drexler’s World Famous Bar-B-Que 1. What role do values play in how the Drexler’s restaurant interfaces with its neighbors and customers? Values play an extremely important role in how the Drexler’s restaurant interfaces with its neighbors and customers. Consumers tend to look at the total value and in the case of Drexler’s the customers receive excellent care. Mrs. Scott constantly is checking with customers to make sure they are receiving superb service.
I then proceeded to order our salads, hers with no cheese the way she likes it and our entrees. We both got the duck entrée being that was the only thing on the menu that I knew what it was. I then directed the wine connoisseur to approach the table and I ordered us both a glass of Barbaresco, Gaja 2001. Which I was told is very good. The dinner was magical as we ate some of the best food we had ever tasted and watched the most beautiful sunset we had ever witnessed.
The first plate contained what was probably a three-pound Australian lobster tail. “I told them to find the best one for me”, he said. One of the perks of having all of the cooks indebted to you was that you always got the best service and the best selections and never had to pay for it. Next came out a large plate of boiled shrimp garnished with cocktail sauce, drawn butter and lemon wedges. Fahad pulls out a shiny ten-inch bowie knife from somewhere below the table and uses it to slice into the lobster.