Burger Ranch

Chipotle makes sure that the plants animals are being treated right and are not fed GMOs. Years ago, the carnitas (pork) was removed from restaurants because the animals were not treated right. Our fruits and vegetables are washed and blanched, to remove germs and other harmful bacteria. Our foods and vegetables are hand cut to a certain style. We focus more over quality than with quantity but quantity is still our main concern. We did have a summer rewards program (it was just a test drive. It will be back soon) and we have a few coupons such as the Buy One, Get One Free coupon and the One Free Chorizo coupon. At Chipotle, were always thinking of the customer’s health? From our utensils to our foods, everything has a certain temperature. To make sure that everything is to temperature, we fill out “the Black Book” which is a book that records the temperatures of the foods on the front line, the grill, and the walk-in fridge. These get done periodically throughout the day. Other than temperatures, we have portion sizes to help with your health. Some people may not agree with the portion sizes but portion sizes are here for two reasons; to save food and to not fill you up on so much

My favorite restaurant that I enjoy eating at is Golden Corral. The ambiance may be loud because it’s a family restaurant but it also clean and relaxing and I just enjoy myself when I visit their premise. Golden Corral is a casual restaurant, that you can choose to eat in or eat out and you can order off the menu or the buffet tables. On the buffet table they have prime ribs, steak, bake or fried fish, greens, mac & cheese, corn on the cob, salads, cakes, pies, chocolate fountain, and ice cream and much more. Everything that they serve is delicious and affordable. The employees are very nice, polite and well dress in their position of their job. When you walk in it may be loud, only because it’s a family restaurant and everyone is enjoying

Chipotle creates food with integrity by using organic ingredients and natural raised meat products. Chipotle likes to use fresh produce from local farmers who don’t use chemical fertilizers and pesticides. Also, Chipotle likes to get their meat products from farmers who only feed their animals a vegetarian diet, which doesn’t contain any antibiotics or hormones.

Top executives of Chipotle conscious about the quality of food in its restaurants. Thus, Chipotle did not buy food ingredients directly from farmers and restaurant supplies from manufacturers. Chipotle acquired long-term relationship with food industry suppliers of good reputation that able to meet their quality specification. The company makes purchases from a list of granted suppliers that provide key ingredients. Some ingredients such as beans are organically grown produce. Chipotle uses high quality, nutritious and fresh raw ingredients for their food preparation.

Currently, Chipotle serves 100 percent naturally raised pork and over 80 percent naturally raised chicken and beef. Chipotle is also looking into using more sustainably grown produce and locally sourced produce when in season.

Then instead of slaughtering one cow at a time and grinding that meat into a couple hundred burgers. Slaughterhouses slaughter thousands of cattle and grind all the meat together. Now there is no variation of taste in the meat. Finish the meat off with an acid bath to kill any E. Coli O157: H7, and pray that one of those 1000 cows didn’t have “Mad Cow Disease” (No Known way to kill prions). This power permeates all matters of Fast Food. Fries, soda, buns, equipment, employees, and most influentially: Marketing.

Changes in customer preferences, general economic conditions, discretionary spending priorities, demographic trends, traffic patterns and the type, number and location of competing restaurants have a moderate effect on the restaurant industry (Chipotle, 2010). One example of customer preferences being a driver in the industry is the “Whole Food-ism Movement” which has put a large focus on organic, antibiotic-free, and non-processed foods (Mansolillo, 2007). Consumers now look for healthier options when eating and an overall healthier lifestyle. Chipotle has been able to benefit from this movement by carrying on their “Food with Integrity” mission (Chipotle, 2010).

In the book, Fast Food Nation, Eric Schlosser discusses the problems that the nation is facing with fast food restaurants. Schlosser wrote this book because he was concerned with where the fast food industry was taking America. He voices his concern about the children and their health regarding meat bacteria, and the fat content of the food. He also mentions how potato farmers, cattle ranchers, and chicken raisers are suffering from the industry controlling prices too low. Another worry Schlosser has is how the meat packing factories for these restaurants treat their workers and ultimately how careful they are with the meat. There are many horrifying stories about the harsh injuries and

The film introduces the concept of McDonaldization to the food companies. McDonalds first introduced this concept in the first fast food chain; the idea was to make the restaurant more efficient. In the 1930’s, McDonalds own a very successful chain of restaurants, but they McDonald brothers wanted to expand their brand; while doing this they would revolutionize the restaurant industry. They would hire employees to do only one just, such as cooking the fries, and this would be the only thing the employee would do all day at work. The purpose was to be able to get food out faster and hire workers for lower wages because of the small amount of responsibilities the worker would have. The restaurant would fire all the extra employees and simplify the menu, and then the first fast food restaurant would be born. The concept of McDonaldization spread to many other restaurants and is still in use today. The idea of McDonaldization also made its way to meat packing companies; the assembly line concept will be used. Employees do the same demeaning task all day, and their pay reflects the low level of creativity. Many other businesses have incorporated the idea of simplifying decisions and decreasing the time it takes to make a sale. Think about the mall, every store is laid out and organized in a manner where

Canyon Ranch Health Resorts is an organization designed to inspire and motivate individuals in their quest to become a more health conscientious human being. “Canyon Ranch prides itself with being a company that can influence one’s quality of life from the moment one arrives to long after one returns home” (Applegate & Piccoli, 2004). The founders of Canyon Ranch (Enid and Mel Zuckerman) wanted their business to be a place where individuals could “relax, enjoy oneself, and explore the potential for a happier, healthier, and more fulfilling life” (Applegate & Piccoli, 2004).

The purpose of analyzing the success story of Five Guys burger is to examine the milestones covered by Five Guys to establish the successful business in private enterprise system. The perfect business plan that Five Guys has includes drivers of change on the system, the ethical and social responsibilities that Five Guys developed towards its employees. Furthermore, a unique strategy of marketing “word of mouth” which helped Five Guys in establishing more than 1000 outlets across the nation instead of spending millions of dollar in advertisement. Overall, this case study helps how an entrepreneur

By producing a regular number of identical sandwiches, this batch system helps ensure standard and predictable cycle times, consistent quality, greater predictability (less loss to error) and limits the amount of overlap activity; all of which align with McDonald’s objectives. To make a custom burger, the McDonald’s process ensures a level of freshness (relative to industry standards), but creates a delay for the customer. A “grill” sandwich is not processed until the next batch of that particular meat is cooked, and delivered to the customer as quickly as possible, with no opportunity to wait in a warming box. While this leads to fresher sandwiches, it also presents several logistical setbacks. Lead times for grill sandwiches are longer, which means that customers must wait longer, inconsistent with McDonald’s process objectives. This is particularly problematic with drive through customers, who must pull up to a parking space to wait, and may cause bottlenecks. Customers inside are asked to step aside and wait, which can be unnerving for a customer on a short lunch break. Notably, though, the cycle time during rush periods is increased, so the customer will not have to wait as long as during slow times. The grill sandwiches also present problems for the cashiers/servers who must deviate from their standard operation to accommodate

During peak periods, the batch process at McDonald’s relies on employees working effectively in a team. Efficiency is a key determinant in customer satisfaction. Workers are motivated to help each to keep operations running smoothly. The

Ans.  To Canyon Ranch, customer information is must in order to implement their business model successfully. The value that it gives to the business is that it understands customer’s unique wants and give alternatives that will allow each guest to rach their individual goals. This is essential for Canyon Ranch to reach its mission to “inspire people to make healthy living, turning hopes and live into the highest enjoyment of life”. By gathering and sharing guests’ information, Canyon Ranch can assimilate it to “know and understand their customers, provides loyalty, and cross-sell its offerings” all of which are highly critical to

Wi-Fi usage has been on the upswing recently, thanks to the rise of smartphones, especially the iPhone. Whether it is airports or cafes, people are increasingly logging onto Wi-Fi networks.The case talks about free Wi-Fi in various areas of businesses like restaurants, airports etc to attract crowd and to increase their business. It talks about transition from Wi-Fi – for money to Wi-Fi as a lure. The various strategies implemented by these businesses to give away free public Wi-Fi. Various issues like pricing, security issues etc are discussed in detail in the analysis below. The case also talks about newer trends