Sugar Island provides the necessary essentials to entice customers to feel at peace while dining. First let’s talk about the how the overall hospitality of the restaurant made me feel welcomed. When I first walked up to the restaurant there was a greeter who opened the door for me to enter. I thought that was interesting, given the impression that many major restaurants don’t provide that type of generosity. I was greeted with a smile and politely asked if I was dining alone or awaiting a party.
Benihana of Tokyo is founded with the concept of hibachi-style dinning in an exotic surroundings. It is based on founder Hiroaki (Rocky) Aoki’s experience that Americans enjoyed eating in exotic surroundings but were deeply mistrustful of the exotic foods. Therefore he designed the restaurant with authentic Japanese layouts while also have the chef performs the cooking show in front of the customers to entertain as well as alleviate customers’ fear. The operating system supporting Benihana’s concept can be categorizes into 3 areas: 1) Raw materials: to keep the cost structure low, only 3 simple Middle American entrees are offered: steak, chicken, and shrimp to cut down on food storage and waste. In addition, only U.S.D.A.
Each of these chefs have their own way of approaching cooking and have a unique method for connecting with the audience for their productions. Starting with the way each chef approaches their production and their method of connecting with the audience, the methods between the 2 traditional chefs contrast vastly from the abnormal chefs. Anthony Bourdain appeases to an older, much more experienced audience on his production with his combination of adult humor and his exotic antics that he undergoes on each episode. Hannah Hart also appeals to a similar audience in her own way, using the same class of humor while also becoming obviously intoxicated during the course of each episode. Aside from their similar audiences, these chefs start to branch out with their use of ethos, pathos and logos.
Dining hall food has no benefits; unlike home cooking that has better quality, taste, and health benefits. Home cooking and food at the dining hall are completely different in about every aspect imaginable. One of the biggest and most important differences is the how food is served. Dining Halls use ingredients that are targeted for large consumption, unlike a home cooked meal which is focused on family sized portions. Every so often, people have a craving for a dish in particular.
Hult International Business School Operations Management Module B Case Discussion Questions Benihana of Tokyo: 1. What are the differences between the Benihana production process and that of a typical restaurant? 1) Provides an interactive dining experience, which means they give greater attention to all the customers preference as the food was cooked in front of them 2) Limit the main menu to only 3 entrees so that reduce the costs by eliminating wastage and decrease the order time as well 3) Eliminating the kitchens and increasing the productive area by about 8% effectively compared to competitors 4) Provide historical authentic ambience 5) Increase beverage sales and reduce the cost by use bar and lounge area for waiting time 2. Examine the service delivery system in detail. What are the major design choices which generate operating efficiencies?
The restaurant is small in size but extremely fast when it comes to making healthy, steamy, warm healthy food. The staff of this location is very friendly and will have the food ready less than a minute whether the order is place in person or thru Kiosks. All the food is prepared in open location front of customer. This particular location also has nice seating area in the lobby but most the people just carryout the food. All the items on Wow Bao menu are gluten free.
He describes Javier as being “a short man with black hair, a mustache, and a youthful beard” he also mentions that he is “dressed immaculately, all in chef’s white” and has a thick accent. He does not give a wordy description of any other customers in the restaurant either, thus meaning he notices Javier most. He gives a special kind of attention to that character since it is the only one with a description. Another thing that stands out is the unforgettable event of Javier’s arrest. How could it be that it was only him who witnessed the arrest if it took place inside the restaurant?
The topic of savory is kind of tricky because when I think of a savory dish my mind immediately goes to home cooking. My mother’s southern/Asian style cuisine is the best thing I have ever tasted. We have roast, steak, potatoes, and pasta. Typically anything savory can refer to something I find rich or wholesome. Which so happens to be homemade non-sweet meals in my house.
This is the business headquarters, not the site of any restaurant, although the first restaurant will also be located in the Santa Rosa area. The concept for Your Way Buffet is a unique restaurant chain with fresh food the customer selects from a food line, prepared in healthful ways (either fresh, steamed, broiled, or quick fried), and served in a clean, simple dining room, providing excellent value to our customers. We offer a wide choice of meats, vegetables, fruits, grains, breads and desserts at either a single serving or all-you-can-eat price. The mission of Your Way Buffet is to provide healthy profits for investors through an offering of healthy food options with sufficient variety to satisfy a wide range of food tastes in a price offering that constitutes a high value, while providing career opportunities in a supportive environment for employees and making a positive impact in the community, being socially and ecologically ethical. Goals include: within 12 months have one restaurant showing a monthly profit for at least the last 3 consecutive months; within 2 years have three restaurants restaurant showing a monthly profit for at least the last 3 consecutive months; and within 3 years have at least six restaurants showing a monthly profit for at least the last 3 consecutive months.
Assignment 1 SWOT Analysis – Chipotle Mexican Grill Christie Brake Dr. Timothy Sherman Business 101 October 28, 2013 Chipotle Mexican Grill is a “fast-casual” restaurant that was established in 1993. They offer high-quality raw ingredients all while cooking in a more conventional way unlike you normal “fast food” facility. They pride themselves in many aspects of their business such as the design of their restaurants, the quality of their food, the fresh organic products that they use. It is stated that the interior of their facilities are designed as a high end establishment, making a more welcoming atmosphere to a higher end corporate crowd, but also having it to be o the edgy side in order to no leave out the simplest of the college kids. As for their food supply, they have made a point to become aware of where all of the sources of their products so that they can be sure they are providing the best of quality foods.