Management must be aware of these things in order to offer their product to a customer at a reasonable price if they want to stay in business. Market Force 1: Description and Analysis of impact on product/service The first source is that most food items are perishable. Better prices can be found if purchasing items in large amounts, but if you purchase more than what you can use before it spoils then the business will be at a risk of lower profit margins or even operating at a loss. Market Force 2: Description and Analysis of impact on product/service As of late the population has become more health conscious. There are many diets that become extremely popular almost overnight that could potentially hurt a restaurants business.
They do have some flaws in how they do their market research but overall they handle themselves really well. I have also talked about the importance of market research and how it has benefited Kudler Fine foods, and I also believe that if any other company or organization were to do the same thing in their market research it would benefit them also. I live in Fresno CA and we have a store called Bev-mo. And I believe they also use the same exact types of strategy objectives as Kudler Fine Foods and I actually have had the opportunity in participating in them. I am very satisfied as a customer to the way they run their things over there.
4. Hibachi Table Arrangement: It not only keeps labor cost low at a level of 10-12% but also minimizes flow time resulted to higher turnover rate 5. Waste Management and Storage: The restaurants cut food costs down substantially by wisely providing the most three wanted American entrees and thereby reducing on storage costs and this also helps in avoiding waste. Initial Strategy of excellent financial performance 1. Operates more efficient compared to the other typical US restaurants: Operation Cost | US Restaurant | Benihana | Efficient performance | Labor Cost | 30-35% | 10-12% | Low labor cost was driven by eliminating the need for a conventional kitchen | Food Cost | 38-48% | 30-35% | Simple menu resulted no waste.
1. TARGET MARKET AND MARKET SEGMENTATION 1.1 Consumer Market The service is similar to any other food establishments with the exception of the business’ service staff. Professor Brawn Café employs individuals with special needs as their service staff, aiming to provide them with job opportunities and social integration. By dining in this restaurant, patrons are supporting Professor Brawn Café’s mission. The core benefit the restaurant provides is the opportunity to employ individuals with special needs and to increase the awareness of similar cause among the public.
| Managers are the ones to come up with the best methods to make improvements. | The team works together to come up with the best methods to make improvements. | Self-managed teams can be used by Sandwich Blitz to help lower the involvement of the managers, allowing them to work on other things for the company. Having self-managed teams will also help to lower the time that Dalman would have to spend in the company. These self-managed teams would be used to do certain jobs throughout the company without having to rely on others to help them.
If the Manager was to pass on some of his bonus to staff it would give them an incentive not to steal food and be more careful to reduce waste. This would reduce the need for training new staff, take the burden off the night manager and lead to a cut in costs. As staff would stay on longer it would become easier to to train everybody to work to the same standard. As culture changes, business must also change. There are large pressure groups within today’s society campaigning for things such as Healthier foods.
This type of program allows Kudler Fine Foods to keep track of individual customers purchases and give customers reward points based upon purchases made in the past. The points collected can be used by cashing points earned in for products within the store as well as outside services and merchandise. Kudler Fine Foods is an upper class small grocery markets which specializes in gourmet foods. The customers who shop at Kudler Fine Foods are not as concerned with prices as they are with the quality of the product (Apollo Group, 2009). To make the program more appealing to the high end customer instead of offering in-store discounts setting up a rewards system will help to entice customers to shop at the store more often and allow for better sales monitoring of purchases made.
Becoming depressed can make them feel like they want to be on their own most of the time therefore becoming socially isolated can also affect the nutritional needs as they don’t feel like eating and most likely wont. 1.4 Explain the importance of recognising and meeting individuals personal and cultural preferences for food and drink. It is very important to recognise what an individual likes to eat and drink and what they don’t like. If you don’t recognise these you are not meeting their preferences and that will cause them to not eat and drink instead of realising that it is something they don’t like. When you know what they do like you can always assure that there is always something available.
Analysis: Question 1: How should quality be defined at this restaurant? Quality should be defined as providing an enjoyable dining experience for the customer and maintaining a high level of service and food quality while managing costs. Customers should be satisfied with their dining experience so that they will return and recommend the restaurant to others. Food should be made to look and taste appealing and should meet the expectations of customers. The atmosphere is also very important.