The employees of Chi-fil-A strive to give the customer the very top-notch service. It is their job to satisfy the customer and they definitely take that to heart. By completing drive-thru orders in 90 seconds and 60 seconds at the counter, you are bound to a pleasant experience. This fast and efficient drive-thru service won Chick-fil-A its record setting sixth title in this year’s “Drive-Thru Performance Study” in Quick Serve Restaurant magazine. Unlike McDonald’s, at the completion of each transaction, you will not hear a “Thank you” or a “See you next time” but these classy words: “My pleasure”.
Their Christian philosophy also influences their keys to success; which are to listen to the customer, focus on getting better before trying to get bigger, and to put emphasis on quality (“Chick-fil-A: Press Releases”). Chick-Fil-A’s main goal has always been to “be America’s best quick-service restaurant (“Chick-fil-A: Press Releases”).” Over the years, the company has grown to have over 1600 locations in 39 States and the District of Columbia. In February of this year, Chick-Fil-A announced that it exceeded $4.3 Billion in sales in 2011, a 13.08% growth over 2010. They also announced their 44th consecutive year of sales growth since the company began in 1967 (“Chick-fil-A: Press Releases”). Chick-Fil-A is credited with inventing the boneless breast of chicken sandwich and being the first to introduce the chicken nugget
Advertising of fast food keeps costumers wanting more and more. Anytime costumers see the satisfying sandwich, instantly their mouth waters for the taste of it. Local grocery stores and convenient shops have ads and coupons from the local fast food franchises. The coupons increase the costumers appeal to the restaurant because of a possible discount and full belly. The situation is very ironic because the grocery stores with nutritious food advocates for fast food restaurants that are, in context, competing with their sales.
In a survey of over 93,000 diners, the chain received the highest rating in the quick service restaurant component of the 2010 J.D. Power and Associates Restaurant Customer Satisfaction Study (CFA, 2011a). While significant efforts have been directed toward maximizing initial customer perception of the food and dining experience, the company has yet to develop a comprehensive system for ensuring or assessing high quality in service recovery. Problem Statement Service failures in quick service restaurants typically stem from one of two general areas: extended time delays and/or errors in accurately fulfilling food orders (Mack, Mueller, Crotts, & Broderick, 2000). When mistakes are made, a successful service recovery resolves the customer’s specific problem(s) and returns
As we ate our meal the waitress made many trips to give refills. The only problem with the service was the fact of another person bringing over our meal which is definitely understandable since the restaurant was considerably busy. Dining at Cracker Barrel was an enjoyable experience for me. With the abundance of fresh southern meals, and its unique and amazing environment, it simply helps you to relax while forgetting your troubles. During my visit to the Cracker Barrel I experience a historical atmosphere, the food was exceptional, the best of service, and although normally very busy, especially at prime season, it does not take long to get a table.
Unlike Mcdonalds, Chick-fil-a serves the crowd a free dinner,10 coupons for free meals. This shows a lot of genorousity and a great appeal to fast food fans. For the past two years , the Atlanta-based chain was named “best drive-through in America” by the quick-service resturaurant trade. (QSR MAG) The employees at Chick-fil-a strive to complete orders within 90 seconds in the drive through window and 60 seconds at the counter. Some might find it appealing how Chick-fil-a shares corporate values such as all locations being closed on Sunday,as a day of rest and worship.
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.
Kudler Fine Foods Business Proposal December 15, 2008 Ashley Williams Kudler Fine Foods Career Development Plan From the beginning, Kudler Fine Food’s main goal has been to combine the convenience of one stop shopping with reasonable prices for customers. Although, Kathy and Kudler Fine Foods has been successful at achieving this goal, my team and I would like to take it a step further and help this company become even more successful than before. With the range of departments in the one-stop shopping center including baked goods, meat and seafood, produce, cheese and dairy, and wine, we feel the only thing missing is the morning perks……coffee! With a broad range of coffee, cappuccino’s, and latte’s,
Working people constantly rely on high-calorie fast foods for lunch breaks or as a quick substitute for a meal for themselves and even the family. Whole Foods found a solution for their problems, through already prepared food. Their, “Whole Kitchen™, Whole Pantry™,” has already prepared meals from entrees, to appetizers, to desserts that are quick meal solutions. With the same quality as any of their other foods they allow for each customer to pick and choose a meal that is delicious with little to no time involved. If you find you have little time in the market but more time to cook the meals, monthly broachers put out by the company offer simple recipes that include all the ingredients and cooking or baking instructions.
By the early 1970s, the company expanded throughout the Southeast, establishing Red Lobster as the leader among seafood and casual dining restaurants. "Our biggest competition back then was the kitchen stove," said Joe Lee, a key member of that early crew who later went on to become CEO and chairman, leading the company through much of its growth. Today, there are more than 680 Red Lobster locations in the United States and Canada. Their reputation as seafood experts is known worldwide. It is evident that Americans choose Red Lobster over other casual seafood dining restaurants due to their reasonably priced menu selections, restaurant cleanliness, and exceptional customer service.