Case Study Of Hai Di Lao

The Catering Services industry has struggled during the past five years. Since 2008-09, a severe economic downturn has led businesses and households to spend less on catered events. Businesses faced with plunging profitability cut back sharply on catered events such as office parties, corporate seminars and product launches, and reduced average spend per head for events that did go ahead. The deteriorating consumer climate led consumers to put off discretionary events and choose to cater events themselves or spend less at a restaurant rather than use the industry 's services.

The restaurants setting is aesthetically pleasing and uniquely from other traditional fast-food restaurants. The restaurants’ food preparation area was equipped with stoves and grills, pots and pans, cutting knives, wire whisks, walk-in refrigerator and other kitchen utensils. Besides, the company support systems and functions include distribution centers, quality assurance department, training and risk management department, accounting and finance, internal team of real estate managers, administrative and general management. All of these let the company to maintain the daily operation and run the business

Food is a basic need for everyone. Although many people prefer eating at home, many others will look for new places to dine in for a change. It is usually hard to find a table in famous restaurants unless you have a previous reservation. Famous restaurants owners enjoy a deluxe existence by having a better chance to meet important customers. The success of a restaurant depends on providing quality food and friendly atmosphere. Once customers like a certain restaurant they will usually revisit. Customers’ satisfaction is also an important element of success. Therefore, responding to customers’ needs could lead to outstanding results. Consequently, an efficient managerial approach could help a restaurant to provide both the high quality of food

Firstly, the main entrance to the restaurant is hidden in a back ally, first time customers are most likely to enter the restaurant through their bar. Secondly, we felt that the staffs are not well trained in terms of up selling and providing professional service. Furthermore, Chimney’s Steakhouse is still using traditional and old fashioned catering services to the consumers. It has been an increasing trend that restaurants and bistros are using hi-tech equipment such as iPad to take their customers’ orders. By using this hi-tech equipment, they are able to increase production due to efficiency.

According to their financial report (2015), they managed to secure Asia’s ‘‘Top Brand’ in the Restaurant category by Influential Brands, as well as Best Chinese Restaurant at the AsiaOne People’s Choice Awards for three consecutive years since 2013. Not only that, the brand was also featured in Singapore Tatler’s Top Restaurant Guide over the past two years, secured a Gold award in Reader’s Digest Trusted Brands Asia, and was endorsed by Trip Advisor with the Certificate of Excellence for the fourth year

As read earlier, restaurants experience very slim profit margins, and a down fall to the economy could possibly lower or even eliminate those margins. One serious economic threat restaurants will be facing in the near future is the rise in minimum income. Wages already account for upwards of 35% of a restaurant's costs (10), and this increase will force restaurants to raise their prices or experience less profits.

Panda Restaurant Group is the world leader in Asian dining experience and parent company of Panda Inn, Panda Express, and Hibachi-San. This American Chinese restaurant is

The restaurant industry is highly competitive with respect to price, value and promotions, service, locations, and food quality. Consumers are highly focused on value and

​Every fast food restaurant/coffee chain is required to treat their customers with an attitude that is none other than happiness and with curtesy. The customers are allowed to treat/act however they want and even then still be treated with kindness and respect, and the author discusses that this is not how it should be. The people behind the counters are people too and need to be treated as such. Good service is very important, but it should not be required to customers who do not deserve it. Because of the poor pay, long hours, and rude customers, servers should be able to respond in defense only when absolutely necessary.

Hong Kong Style Noodles & Dimsum Franchise 117. Hong Kong Style Noodles Foodcart Franchise 118. Hongkong Fried Noodles Franchise 119. Hongkong Noodle Factory Franchise 120.

In this book Lao Tsu suggests everything one can see has its opposite, every force evokes and depends upon a counterforce. Tsu compares the Tao with the water; since water moves through all the lives, remains pure, humble and flows naturally to all the places. Tsu advises us to empty ourselves to find peace, to have no trust in rulers who do not have any trust in themselves and lectures us on the dangers of arrogance and excesses. The Tao is endless; we cannot see its end or beginning, and everything we can see, and touch is part of the Tao. We are persuaded to accept and recognize being unimportant, to be humble, and love ourselves. Moreover, Tsu suggests that we only inhabit our physical bodies for a little while before it becomes something

The purpose of this paper is to analyze the process of the Pathet Lao (PL) to establish the liberated zone, focusing on the changes in the strategy of the PL toward the Kingdom of Laos (KL) and the Democratic Republic of Vietnam (DRV).

Shanghai Tang has been in the business of selling high quality retail items for men and women, clothing and accessories, since 1994. Their designs have been based upon Chinese cultural influence while also being modern and wearable in markets around the world. Although business has gone well under the leadership of Rafael Le Manse, the company is experiencing some new internal and external issues. Shanghai Tang’s competition is about to establish a market presence in China and in order to stay ahead in the game; Le Manse needs to figure out how to expand the existing customer base. Also, Le Manse’s long time creative partner, Joanne Ooi, is leaving

With regard to the problem of the lack of a creative director, we suggest a variety of solutions. Firstly, considering that the coordination of six designers have a vital importance in order to give compactness and homogeneity to the collections, the presence of a creative director is essential. Given the increasingly influential economic crisis , we realize that hiring a new creative director can be a huge responsibility, so we think it could be useful to make each new collection in collaboration with a famous designer from the world of luxury, as other fashion companies do. In fact, by hiring a designer who is well known and recognizable - by all types of customers in every country - not just the

According to Schambers, (2017), communication may be the most essential element in the work place. Communication is in most if not all aspects of a working environment. Effective communication is defined as “when the senders and receivers reach an understanding in response to intentional verbal or nonverbal messages” (Kramer & Bisel, 2017, p. 6). In a restaurant, the immediate communication is between customers and servers, and between servers and kitchen staff. Since the restaurant installed a POS system several years ago, the communication to the kitchen works very well. Training the new servers correctly and servers learning the menu are vital to ensuring that they can decode what the customers are trying to order. Verbal communication and understanding is the foundation of being a server. New servers are trained by the strong and established servers on staff to ensure customers are well taken care of.