Case Study Mongolian Grill

2066 Words9 Pages
Memorandum To: John Butkus From: XYZ Consultants Date: May 26, 1997 Re: What design options that would optimize Mongolian Grill’s profitability without compromising the dining experience of the customers? Recommendations/Implementation • Exclude the second food, sauce, and oil bar, instead just have one food, sauce and oil preparation bar in the proposed design of the waterloo project. (Exhibit 4) • Extend the size of the entrance to the food, sauce, and oil bar. Have separate doors to access the kitchen easily which are going to be behind the food, sauce, and oil bar. This saves time significantly in the food, sauce, and oil preparation area, and provides more space to customers who are getting their food prepared. • Add more tables for more people to sit in the empty spots close to the entrance. This will allow having more seating in the restaurant and bring in more customers in busy days. Control & Feedback: • A weekly meeting will be arranged to evaluate how much time it will take for customers to have their food prepared in the new proposed design. • The management will keep Monitoring the restaurants progress and financial costs. • A customer survey is going to be placed on every table for customer feedback. Contingency Plan: • If the proposed design doesn’t seem to work out, then a double sided food, sauce and oil bar will be placed. ( • Have a waiting room arranged for customers who are unable to get a table. Executive summary Introduction: Mongolian Grill in London, Ontario, is a successful restaurant, it seats up to 130 people in a downtown shopping area. The Mongolian grill is based on four features: an entertaining and interactive atmosphere, fresh and healthy food ingredients, and limited food quantities, and customer involvement in meal preparation. Customers are involved directly in preparing their

More about Case Study Mongolian Grill

Open Document