Case Study: Pauli's Restaurant

Tim’s Coffee Shop is a small coffee shop which is in Sunnydale, Illinois. The building is in the middle of the city, so will be able to attract more consumers. The vision of the Tim’s Coffee Shop is to be ‘Establish Tim’s one of the best coffee shop experience, it will do this by focusing on providing quality, service, and value to all its customers’. The shop needs to focus on different aspects such as financial aspect, human resource, and marketing aspect to conduct its business effectively and efficiently.

Chang makes a point of putting their customers’ satisfaction at the forefront of their business. This position is illustrated in the 2010 financial report of P.F. Chang which stated that the company’s aim was to “strive to create a loyal customer base that generates a high level of repeat business in our restaurants and translates to interest and trial of our retail products [however] Our business is highly sensitive to changes in guest traffic and our operators concentrate on consistent execution of superior customer service while also focusing on additional opportunities for operating efficiencies” (P.F. Chang, 2011).

The main purpose of this research study is to come up with a strong analysis on the performance level the restaurant. The following objectives have been brought forward with regard to this purpose.

I am running an Indian restaurant. The position of my in the restaurant is as a manager. The name of my restaurant is Queen Restaurant. It is located at Hoppers Crossing VIC 3029There are 10 employees working in my restaurant. It is a big organization today I am going to explain you what we make and how we provide service to customer policy and procedures. Staff: - we have 1 shift manager, 1 head chef, sous chef, 1 chef garde - manager,

Nevertheless, the majority of customers are very satisfied with the amount of serving along with the quality of their meal as well as the price paid. The strategy of being a low priced high value added has seen problems due to lack of customers which is affecting the bottom line drastically. This inevitable circumstance has put a hold on operations and started an investigation upon various neighboring competitors and their own strategies.

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 moderate growth rate of the restaurant industry results in many competitive rivalries and the nature of business allows customers to switch freely. Therefore, among porter’s five forces, the pressures from substitute products tend to drive the most competition in the restaurant industry today (Restaurant 2015). In addition, restaurants face the threat of customer’s ability to choose other leisure activities such as going to the movies, bowling, or other social outings (Restaurant 2015). To effectively compete under such conditions, restaurants are heavily investing in brand building to create customer loyalty. Another trending strategy used to increase customer returns is servicing beyond food and beverages; restaurants are heavily investing in providing individualized, memorable and entertaining

Observing from a distance the restaurant seem to operate with about 1 servers depending on number of customers in the system. It took about 1 minute ordering and about 4 minutes for time in system. Depending on the groups of customer coming inside the restaurant. There seem to be more customers entering the system from the back entrance then the main entrance. As rush hour approach at about 11:50 AM the servers seem to expand to servers. Once customer approach the servers in groups of two it took about 1 minute in the system depending on the type of meal. For the food to be process it took about 11 minute for customers to receive their meals. Groups of one seem to take about 2 minutes and 54 second to order their meals. Processing the food took about 9 minutes depending on the type of meal being process. During rush hours the workers perform their job well when preparing the meal their tend to be more focus on the drive thru minimal toward customer inside. Depending on the day rush hour would start earlier and the time in the system seem to be longer when customers order their

Teamwork: Servers are part of a team that’s why teamwork is so important. All parts wont work properly if the whole restaurant doesn’t work together. Communicating with your hostess, kitchen, busser, and other servers helps make the restaurant experience pleasing for the customers. Running out of cups or silverwear is not uncommon on busy nights, so its important the back of house knows what the front of house

When walking up to this restaurant, the first apparent thing that draws the customer’s attention is the large patio with the giant TVs. The big red umbrellas that cover each wooden picnic table make for a contemporary feel. At night, there are string lights above the red umbrellas that provide for a relaxing ambience. When the temperatures are low, the restaurant offers heat lamps providing just the right amount of warmth.

After spending 6 years in Tuscany, Italy learning all aspects of a restaurant’s operation, Solomon returned to Canada and opened her first Tuscan Cuisine restaurant in Downtown Toronto. In order to survive in the competitive restaurant industry and discouraging economy condition, Solomon needs to address the following issues:

Ruby Tuesday still has a potential to resurrect its business if it implement appropriate strategies, rebrand its company, and devise more innovative concepts. It should hire a third party customer survey system to better define the underlying problems and provide a more in-depth guidance for ways to improve the restaurants to compliant with customers’ wants and needs. Some of the most basic changes that Ruby Tuesday should consider are upscaling its food quality and set a matched price accordingly, training its employees to meet the standard of a quality-oriented brand, and increasing its social media presence. Nowadays, with the increase use of digital marketing and mobile devices, people would search up restaurants and review comments online, thus marketing is one of the most critical strategies when reviving a brand.

It has come to my attention that the staff at Boomer’s Country Kitchen needs to improve its customer service and revamp the training of current and future employees. To resolve this problem Boomer’s Country Kitchen executives and managers have reached out to professionals who can implement better training programs and hiring procedures. Included in the training will be an assembly on presentation value, table aesthetics, sensory perceptions, hygiene purity, and vehicle convenience, which will enhance Boomer’s Country Kitchens status as a casual dining restaurant (Lee, 2016). There is a statistically significant relationship between the service factors and the satisfaction of the customers (Lee, 2016). With the addition of those presentations

This research proposal aims to address the several customer retention strategies implemented by the famous food chain restaurant, Mc Donald. Bearing in mind the increased significance of enhanced customer relationships, this topic is worthwhile to be examined for gaining an insight about the different tactics and strategies used by large organizations to sustain the dynamic environment characterized by fierce competition.

Specialty Food and Beverage company (SF), which founded in 2004 in Denmark, mainly covers foods and beverage, restaurants and hotel area. Recent years, the company had faced several problems which lead SF to an embarrassing situation. This assignment will introduce SF’s current issues, analyze the decision and then discuss the solution way which chose by SF’s high level management team.