Analysis Of Gino's Healthy Food Cafe

Geographically, the product would be targeting urban areas where health food stores and grocery stores are within walking distance and/or easily accessible. It may also be successful to market to suburban areas, particularly areas with large

I give this restaurant extremely high marks for producing a quality product.” Another bonus is that the restaurant is very popular, meaning the food is in high demand. Therefore the food that is already out doesn’t have time to get old and stale. But consumers don’t just want great tasting food in any amount; they want enough to fill them up until the time comes for their next meal.

It is ideal to have the option to purchase food right then and there, otherwise customers can just as easily bring their business to Carpe Diem, Satori Coffee House, Starbucks, or Beaners, all of which have moderate to high food selections (shown in Table 5). Todd should consider discontinuing the sale of retail items, and invest in a toaster oven and mini fridge in order to provide customers with more food options such as bagels, breakfast sandwiches, pastries, and fruit cups.

Typically, consumers go out to eat not only for good food, but we also expect good services, fresh ingredients, proximity, and an atmosphere to match. My client is The Varsity Club Tavern in Morgantown, WV. Usually just referred to as The Varsity Club, but the tavern part gives a little hint to the overall feel of the restaurant. As you may know, taverns are places that sell beer and other beverages and some of the time food. The Varsity Club offers an extensive beer selection and

Also they can have a wide array of choices since they do not have to keep large quantities of all items in stock. They should also offer a little flexibility to the customer by letting them bring some idea into the catering service that they may have, or have seen some other place. This will show that they are interested in the needs of the customer as well as offering them goods and services for profit. This ultimately could be a way of marketing research that helps the company stayed informed on the introduction of new products in the industry.

The last external innovation of Kudler Fine Foods from other organizations is catering the organization provides (Apollo Group, Inc., 2011). The catering aspect has not been fully constructed into the business organizational structure, so their approach will stand out from other competitors. Their goal is to provide a link to customers on their website that will allow them to view and order specifics requirements for the event needed to be catered. The website will provide every aspect of what meals, desserts, amount needed, specific arrangements or design the customer desires for the event. With other competitors they require customers to come into the store location to make arrangements, whereas Kudler Fine Foods is providing options for the busy individual to make arrangements via Internet.

Smoothie Café Bar will have a niche for those consumers that can get a healthy meal replacement as well as delicious coffee. This is convenient for families where one person in the car wants a smoothie and another person wants hot coffee. This will be one-stop shopping for the entire family. There is a growing demand for gourmet coffee, which is exactly what Smoothie Café Bar will have. There is competition for coffee houses, such as Starbucks, Panera Bread, and Dunkin Donuts, but what sets the Smoothie Café Bar apart from the others is that it will have healthier options such as organic milk, Coconut milk, and always organic fresh fruits and vegetables to be added to their smoothies. One study reported that “34%of adults are drinking coffee every day and the overall trending suggests sustained momentum for specialty consumption growth in the last five years”.

Improve guests’ experiences by broad menu of drink & foods, digital menu boards, free-wifi at any restaurant, new payment options, and drive-thru enhancements.

The juice bar concept was pretty new in Australia, and the way boost furnish this concept is also very new in the retailing industry. Boost is not about only appreciable taste and healthy juice or smoothie but this brand is all about overall experience for the customers when each time customers comes in their store and we are talking about experience includes tasty products, best service and lively employees who are there only for their customers and always smile when you enter the store, call you by your first name with their polite tone. (Grocer, May 3, 2008, Vol.231(7853), p.42)

Our mission is for our customers to taste how much we care. Starting from the farm, to our services, and ultimately their satisfaction. We are committed to deliver beautifully prepared food made from the finest ingredients from nearby regions, meeting high standards of freshness, quality, and seasonality. To consistently provide our customers with excellent service that not only meets, but also surpasses expectations by assisting them with great hospitality. To have every customer who comes through our doors feel welcome and leave impressed with our modern atmosphere and setting. We aspire to draw in new and repeat customers year after year by providing an exceptional dining experience.

Located in the heart of downtown, Jugo is a juice bar and a popular eatery run by Chef Shawn Cirkiel. This grab-n-go eatery was founded to promote healthy eating options with its customers. Their menu has been designed by culinary director Justin Rupp and all ingredients used have been locally sourced offering a healthy option to all folks looking for a quick bite. When here, try the different juice and smoothie combinations and other bites like Carrot hummus, Spring rolls, Spaghetti squash and Bone

The cost factor is one of the major concerns for Benihana’s growth. Each new unit costs $300,000. In order to reduce the startup cost, Benihana must find revisit its operating model and re-evaluate what is the most important to the customers. Looking back at exhibit 4, majority of respondents valued quality and taste of the food, service and preparation of food. These are the qualities that truly separate Benihana from other restaurants. Changing Benihana’s staffing model, including training, and the use of materials and labor from Japan, will most certainly minimize new unit cost.

Mani, N. K., & Srivalli, P. (2014). A study on factors influencing Service Quality in Restaurants'. Annamalai International Journal Of Business Studies & Research, 6(1), 1-9.

The restaurant also offers great service and has a variety of different kinds of food, which you can decide on. The guests are

Introduction • Focus on Café de Coral fast food shop • They opened its first shop in Causeway Bay • Over 140 shops, serving more than 300,000