A.S.A.P food is food that is processed as soon as possible and distributed as soon as possible. These companies compete for costumers daily in many different manners. So the question is why are people lead to the consumption of fast food in the first place? Some typical causes of fast food are the additive taste of the food, the advertising of food, the expense of the food, both parents are working, and longer hours at work. Everyday companies are trying to find new ways to keep customers at their restaurants.
IPO Project –Chipotle Mexican Grill, About company Chipotle Mexican Grill, Inc. and its subsidiaries has operated 1,084 restaurants in the United States, two in Toronto, Canada and one in London, England till December 31, 2010.Over the past five years, company has experienced grown up greatly and substantially, and expect to their big rally of 2011, new openings between 135 and 145 restaurants are expected to operate in 2011. Chipotle is working to change the way people think about and eat fast food by looking to fine-dining restaurants for inspiration. Chipotle use high quality ingredients, classic cooking methods to make good tasting food, have top performing people to take care of each customer, and make restaurants operationally
Franchising in the United States began in 1999, and Pita Pit Inc. was formed. The first U.S. store opened in Syracuse, New York, and the second in Moscow, Idaho. In April 2005, Pita Pit Inc. was acquired by Pita Pit USA, Inc. and the Pita Pit concept now boasts nearly 300 stores in North America. The Pita Pit connects healthy food with people seeking alternatives to the typical fast food choices. Its motto is “fresh thinking – healthy eating,” featuring a menu based on the customer’s choice of grilled meats, fresh vegetables, zesty sauces, and a pita rolled into a unique and convenient package.
Information System for Kudler Timothy Jason Grantham, Sr. University of Phoenix Business Systems BSA 310 Joseph Rezendes September 06, 2010 Information System for Kudler Kudler Fine Foods provides imported and domestic foodstuffs to the San Diego metropolitan area. The company relies on its information system to help them grow and stay competitive in an ever-growing market. The company uses the information system to track every aspect of the business. The information system that this company uses is Microsoft Access™ for creating and capturing data that is stored in their database. The database is broken down into nine different categories.
Kudler Fine Foods Manager – update on job description Job description: To manage and run individual store and ensure profitability for unit. Job duties: Manage store employees, purchasing, inventory control, customer service, submit weekly sales and profitability reports, and run the individual store as a business. Qualifications: Excellent customer service, 5 years experience in a retail environment with proven success, bachelor’s degree in business or associated field. Kudler Fine Foods Catering Manager Job description: To grow catering program and seek out new business opportunities and manage catering assistant. Job duties: Organize a successful catering program and attract new customers and clients.
Instead the company uses the money that would go to advertising to encourage employees to be courteous, clean, and proficient and food preparation. As mentioned early Five Guys ensures their employees performance by conducting two audits every week. Five Guys collects 1.5 from all of its franchises and gives bonuses to the crews that receive the highest score on the weekly audits (Welch, 2010). In closing, this paper has determined how Five Guys’ philosophy sets it apart from other fast-food chains. Then, the original values for the start-up company and how it remains strong today was analyzed.
|Name: Lauren Reed |Date: 3/31/15 | Graded Assignment Practice: The Loan Ranger Answer the following questions based on what you have learned. You may need to search for an online loan calculator to answer the questions. (10 points) |Score | | | 1. The owners of a successful restaurant want a loan for $50,000 to renovate the kitchen and expand the dining room. They expect that the extra tables will add between $2,000 and $5,000 to the restaurant’s monthly revenue.
Purpose of the business plan This plan was prepared by owner of the business as a management tool and operational guide for the business. Kona-Q is a fast-casual restaurant, serving fast, fresh, healthy grilled meats and vegetables. The first store will be located in Malvern, Melbourne with aggressive growth plans of one new store every 12 months. Kona-Q is an Oregon Corporation with Kevin Anderson as the president. Executive Summary Kona-Q is a new restaurant that has purchased the assets of an existing restaurant.
Differentiating Between Market Structures in Kudler Tanesha Wilson ECO/365 September 26, 2013 James Karakos Differentiating Between Market Structures in Kudler Kathy Kudler, owner of Kudler Fine Foods recently hired Solutions Consulting to perform a market analysis of the company and review the company’s current competitive strategies. After completing the analysis and reviewing the competitive strategies the company currently uses, Solutions Consulting will make recommendations regarding ways Kathy Kudler can maximize her company’s profits. Kudler Fine Foods is an upscale gourmet food store offering the finest selection of domestic and imported pastries, produce, wines, and more (Kudler Fine Foods, 2013). The products at Kudler
Date: August 13, 2011 To: Taco Bell Management Council From: Erin Jackson, Culinary Product Manager Subject: Fast-Food Trends and Menu Options At your request, I am submitting the following ideas based on my observation and research about eating trends in fast-food restaurants. Below is a rough outline of possible concepts to upgrade Taco Bell’s menu. This memo summarizes the findings to be presented at our next meeting. Mexican cuisine is increasingly popular from coast to coast, and in a depressed economy our restaurant should offer value as well as food that tastes good. From my firsthand experience as a chef and from current research, I have observed numerous eating trends.