Research Paper About New York

Have you ever visited New York? Have you ever wondered about what it was like to live there when it was a colony? There are many facts that helped to shape New York to what it is. There are a few facts that are very important to how New York has evolved into the great city it is. For one it was founded in 1624 and was called New Netherland. Also later in time New Jersey split off from New York. These are just a few of the many facts about the New York Colony. New York is an interesting colony with a lot of history behind it.

“Becoming a franchisee is an odd combination of starting your own business and going to work for someone else” (Schlosser 94).In Eric Schlosser’s Non-fiction book, Fast Food Nation, Schlosser reasons that fast food has widened the gap between the rich and the poor, started an obesity epidemic and propelled American cultural imperialism abroad. While the idea of a franchiser/ franchisee relationship appears to be nothing but beneficial, it has a serious drawback, which is the release/ acceptance of certain issues out of each party’s control. This, in turn causes other companies to try to develop new ways of forming this relationship. Subway, for example uses “Development Agents” to help ease tensions.

The study begins by explaining how much the residents of Gourmand love good food. They love food so much that that over time, a commission of distinguished chefs had decided that not any one should be capable of opening up a restaurant. If a restaurant was to be open, a chef would have to have 21 years of training, attend a prestigious school, and obtain a license to become a chef. These guidelines would ensure that when a resident would go to a restaurant, the food would be good. The first-class quality of food consequently rose the prices of restaurant meals to become very expensive.

Gordon Ramsay Holdings also has several business principal such as “Standards are the staple”, “Discipline yourself so the customers do not have to”, “Do not let business come to statistics”. At first, I was amazed that his restaurants were so successful not to mention the large profits he made. Normally, Chef is not good at running a business. Astonishing new came that for the first time, he has admitted that his hospitality empire almost came close to collapse recently. After an ambitious overseas expansion plan, his business went into total chaos, auditors from KPMG found that Ramsay company was losing millions of money. Opening ten restaurants in ten months, Ramsay admitted that his ego brings him down and it is way too fast to expand a company like

Although the restaurant industry is perceived to have high risk of failure, the risk of a restaurant failing is not too different from other small businesses. Parsa et al. quantified the risk of failure at 26% in the first year and 57% by year 3. He also described several factors that can influence the risk of failure. Those include physical location, firm size, speed of growth, differentiation from other restaurants in the market, adapting to external trends, and management experience. In terms of location and differentiation, Paul’s bar will be located in a new development designed to attract affluent customers and with very few competitors. Paul’s small firm size increases risk because of barriers to attract partners (i.e. suppliers and bankers are prejudiced against smaller firms) and growth that may be too rapid to manage. On the other hand, Robert already has experience in the restaurant business and should know how to run the bar and subsequent restaurant. Their choice of a piano bar may be in response to local trends that favor success.

Miami’s broad gastronomic landscape has transformed the region into an eminent dining destination. In addition to diverse cuisines, the restaurant scene is a combination of longtime establishments that have been pleasing appetites for decades and newer eateries dedicated to the latest cooking trend. With several of the restaurants hitting major milestones their illustrious deeds are inspirational for the newer kids on the culinary block. The results of this cross-pollinating effect are delectably rousing.

Restaurants are considered a luxury product, not necessarily a necessity. This industry thrives when the economy is growing and people have disposable income, however a decline in the economy would undoubtedly cause much stress and worry among restaurant

Living in America is a fantasy for a lot of people, but living in New York City is something even better, and more magical than any fantasy.

New York City is made up of five boroughs, which include the Bronx, Brooklyn, Manhattan, Queens, and Staten Island. Within these boroughs, there are high and low-income neighborhoods that contain either high or low status organizational structures or facilities. Each division has their own characteristics and top attractions, such as the Empire State building, Central Park, or Times Square. As New York City may be known for great food and fun attractions, New York faces infrastructure problems within each borough. New York City’s infrastructure funding is limited in lower income neighborhoods, where money needed to upkeep the city goes toward prime tourist’s areas or residents living in high status neighborhoods, such as The Upper East Side of Manhattan, Cobble Hill, Brooklyn, and Lenox Hill, Manhattan. Moreover, abandoned buildings, poor sewage conditions, and rocky roads and streets are examples of low-income area infrastructure problems that may hinder neighborhood growth both structurally and economically. Harlem, East Brooklyn, and South Bronx are low-income parts of New York that lack new and refined facilities, roads, plumbing, and fundamental structures, which contribute to high crime and arrests.

According to the National Restaurant Association (2011), 2011 Florida restaurant sales are projected to be $30.1 billion in sales with Florida having 34,035 restaurants in 2009. The NRA (2011) states that in 1955 25% of each dollar spent on food was in a restaurant compared to 49% presently. Given this growth trend, restaurant owners are faced with ever increasing demand being offset by concurrent competition growth. To drive customer growth and repeat business a detailed examination of the literature is necessary to determine what others have found to be dominate factors in accomplishing this goal.

In terms of the restaurant industry, the capital requirements for entry are not large. Buildings can be leased, input food supplies can be bought fairly cheaply, and the fees for opening a business, as long as there are not liquor licenses involved, are manageable. Other barriers to entry play a larger role. Reputation is very important in the restaurant industry. It is difficult to build a brand/reputation from scratch. Panera possesses a strong advantage because they already have a great reputation. In 2011, Zagat gave Panera

Mongols BBQ is a restaurant that provides Oriental cuisine in Los Angeles, California. The restaurant provided a limited buffet style menu during the lunch and dinner hours of the day. Located near the University of Los Angeles Campus, the restaurant appeals to many young adults, often students, and all the businesses and theater in the district of Westwood. Mongols BBQ is a very successful business and there are many factors in the way they operate the business that contribute greatly to their success. The restaurant industry in the US tends to be among the costliest markets to operate in but the owners of Mongols managed to leverage their experience in the industry and their cultural influence to run a restaurant below the industry average (see Appendix 2).

Taking on board the enterprising ideas the franchisee puts across would essentially be the franchisor wasting effort and money in the perfecting of their pre-set method. This is especially the case with larger, more established franchises such as Subway and McDonalds, whereby every task is responded to in a set way and is quantified to the smallest factor. An example of this is when changing the uniform at McDonalds in 2012, it cost over £1.52 million in the UK alone due to the vast number of employees (Weiss 2012). From cleaning the floors to dealing with food complaints, even the smallest change in the franchisors technique requires a great amount of communication and control, but is also a timely and therefore costly exercise. This then reflects the reluctant attitude to established Franchises when considering the great cost and risk involved in the context of someone entrepreneurial. The franchise already has the fine details of the business set into its own convention; entrepreneurial individuals only cause a constant battle with the franchisor due to the desire for change and sometimes, change for change’s sake.

     Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.

Though “The Possibility” has potential, being inexperienced restaurant owners leaves for some potential problems. Also being recent college graduates it is