The purpose of this case is to maximize seating capacity and make pizza’s more efficiently in order to improve customer experience and generate more profit! Bala Bay Inn turns away approximately 40 to 50 intimidated customers a night that see the long waiting times due to the lack of seating capacity. Bala Bay is also hurting its customer relation from the slow service they are getting due to their oven inefficiencies and tardiness in the drinks process. The main two issues that is causing the loss in revenue are the limited seating capacity and the availability of one oven. In order to solve the issues Bala Bay is currently facing them must make a few arrangements to its restaurant.
As new restaurants open in the area then the market share changes to compensate. Gaining an edge over the competition is very important or a restaurant could slowly die as people will dine elsewhere. Strategies to Overcome the Threats Maintaining proper levels of stock is important. It will be hard to
Twenty minutes later, the meals arrived, which wasn’t too bad in timing, but they came out cold. To me, this means they were prepared earlier but sat too long because a waiter/waitress forgot about them. The bar was out of wine but no alternative beverage was offered. Two additional requests had to be made for silverware and napkins. The manager was sought and Mr. Wallace was given a second serving of cannelloni but the rest of the family ate their cold meals.
Wolfgang Johannes Puck was born as Wolfgang Johannes Topfschnig on July 8, 1949. He is an Austrian-American celebrity chef, restaurateur, businessman and occasional actor. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions. [pic] Puck learned cooking from his mother, who sometimes worked as a pastry chef. 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.
Critical Issues Cost Structure & Profit – There is a restaurant style cost structure of a 30/30/30, leaving only 10% for profit. Being manufacturing and a highly leveraged company they have a large amount of fixed costs and their cost structure does not reflect this. Expansion – There is inadequate capital to expand Monforte and securing financing from banks is unlikely due to Monforte’s low profit margins of 10% as well as her unfavourable financial ratios, specifically her acid test ratio of 0.9. Focus – The focus of the organization is blurred. There is a need for expansion; however, there is also a need to meet the requirements put in place about locally grown and produced products as well as high wages for workers.
This made it difficult for goals to be met, if at all, thereby creating tension and turnover in the smaller stores. In addition, if goals were met only the directors and assistants were rewarded. Tricia soon discovered that cleaning up and organizing the store as well as rewarding the employees for their efforts was turning the
Running head: Pricing and Communications Strategies 1 Pricing and Communications Strategies for the Southern Point on the Chesapeake Bay Keisha R. Walker Professor Yolanda Humphries Marketing 402: Strategic Market Pricing November 4, 2013 The Southern Point on the Chesapeake is a casual dining restaurant and bar located in Chick’s Beach, a Virginia Beach community. The restaurant is owned and operated by four sisters. Two are professionally certified in the culinary arts, one in business administration and the other in business law. Additionally there are 5 full-time and 6 part-time staff members. The Chick’s Beach area is known to the owners as a second home in spending summers here with their grandparents.
This restaurant was only three hundred and eighty four square feet of space; however by having such a limited amount of space Cathy was able to keep cost down. Cathy opened this restaurant for seventeen thousand dollars an amount that was far less than he anticipated. Opening restaurants in malls Cathy concluded was a way to get more selling capacity per dollar (Fame, 2005). The menu for the restaurant was simple, it consisted of five items; boneless chicken breast sandwich, potato fries, coleslaw, lemon pie, and lemonade. Over the course of years new items would be added to the menu; however the original Chick-fil-A sandwich would always be the leading sandwich.
"Hundreds of millions of people buy fast food every day without giving it much thought, unaware of the subtle and not so subtle ramifications of their purchase" (Pg. 10). The widespread phenomenon of fast food consumption has transformed even the simplest aspects of everyday life. An era when eating out was rare and saved for special occasions is coming to an end, and is quickly being replaced with a sky-rocketing demand for fast food. Over time, the fast food industry has increasingly manipulated consumers and corrupted the stability of the nation, and although the convenience and affordability of fast food has made it widely popular, the disadvantages noticeably exceed the benefits.
Customer service is an essential ingredient in the hospitality industry. At times, hotel guests can be hurried and rude and this attitude may affect the worker and cause them to quit their job. Management in this type of industries depend on the success of the business. Success always has to do with profit margins being met. The net of the hospitality industry is, how much profit is being made.