Copper Kettle Catering

This discussion is on a food production company which is divided into two groups: Those that prepare and serve food and those that produce and distribute food, equipment, and services needed by food providers. The most common example of the first group food staffs are Restaurants employ who manages 60% of the work to be done within company. The former includes staffs, hosts, and busboys. The latter includes chefs, cooks, managers, and dishwashers. Fast food restaurants limit their employ to food preparation people, managers, and cashiers. The trend of food trucks adds a mobile

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 RemyCake bakery created a cohesive team and an established clientele and became a staple within the community. Their exemplary customer service and the charismatic presence of their founders created a unique work and customer environment. However, with the recent retirement of the RemyCake bakery founder, a number of issues have arisen. Our Task Force identified the origin of their organizational issues. The following summary addresses and provides solutions for the RemyCake Bakery’s issues of ineffective leadership style, lack of organizational hierarchy, under-developed employee training program, and poor communication at all levels.

Kudler Fine Foods offers delicacy food s to its customers. Kudler treats its foods with love and care. These delicacies give customers excellent meat, bread, seafood, and wine. Kudler’s mission, vision, values, and goals are extraordinary. This paper is a review of Kudler’s reason for existence, organizational structure, steps in collaboration, positive action plan, and collaborative roles of the key stakeholders. Kudler uses these steps to have a successful organization. The organization is successful because customers can get quality foods here.

Small management teams often hold numerous responsibilities. How can the gourmet market run the operation more efficiently with more management? A larger management team allows for more time available to market the establishment with guests internally and externally. A new tracking system can be established for inventory and purchasing. This operational change will bring more opportunities for future expansion and internal growth.

Meijer Inc. is considered as one of the largest superstore chains in the United States, and is among the top 30 private companies in the world in terms of revenue. The annual revenue of Meijer has increased to $16.1 billion as per its annual revenue for the fiscal year 2016. Meijer operates 223 stores with more than 68,000 team members that work directly for the company. All the Meijer stores are concentrated into six U.S. states, which include Ohio, Indiana, Illinois, Kentucky, Michigan, and Wisconsin. This averages out to 280 team members per store. It has been assessed that Meijer is facing a lot of operational challenges due to decreased employee efficiency. The increased number of complaints reveals the wastage of resources, wastage of time, and lower productivity of employees. Also, holding large amount of inventory is another problem that is faced by the management of Meijer. Accordingly, four key constraints were identified, which refer to improper training of employees, and lack of empowerment of store managers, poor retailer supplier-collaboration, and rigid working hours of employees. The four lean service techniques recommended to overcome these problems are inclined towards training of employees, empowerment of store managers, enhanced retailer-supplier collaboration, and scheduling flexible working hours of employees, respectively. The cost and additional revenue generated has been calculated to determine the return on investment as well as

Kudler Fine Foods is the brain child of Kathy Kudler. She envisioned a one stop gourmet food store and has grown to three locations to date. She continues to maintain direct control over large bulk purchase order items, stringent customer service policies, and hiring. This paper discusses how the organization competes in the marketplace and the strengths and weaknesses of the company according to the marketing surveys their customers completed. The following also discusses which market structure best applies to the organization and how that structure positively and negatively affects the firm, how the effectiveness of the competitive strategies in the market structure affect the

Initially, Red Lobster aligned itself as a restaurant whereby clients could get inexpensive seafood, in an approachable and casual dining setting. This strategy led the company to focus on price promotion and utilizing deep discounts in order to drive clients into the restaurants. This type of business consciousness caused clients to doubt the Red Lobster’s quality, seeing it as a dated, low-end restaurant that served frozen, mass-produced seafood. This type of reputation, coupled with the fact that the price of their products was relatively higher end on the casual dining arena, led to their client satisfaction rate stagnating.

This paper explores the mission, vision, values and principles of Chipotle Mexican Grill that guide them in the restaurant industry. Their key mission, vision, and values revolve around providing food with integrity and changing the way people think about and eat fast food. Chipotle’s principles include sticking to the basics of a simple menu and uncomplicated, interactive employee roles.

The Chipotle Mexican Grille opened its first store in 1993 beginning a new category in the restaurant industry known as “fast casual” (About Us, 2014). This new category featured the “highest quality raw ingredients, classic cooking methods, and distinctive interior design-features that are more frequently found in the world of fine dining.” However, aside from the normally long wait in lines, an order could be taken and served in only a couple minutes. Currently Chipotle operates more than 1,500 restaurants internationally. The following pages will present a balanced approach to the effectiveness of Chipotle’s strategy analyzing financial performance, customer satisfaction, employee/learning and growth, and internal process.

The Panera Bread Company is starting 2007 with unfinished goals and missed targets previously set and a review of their strategy is in order to continue their ongoing success. The company has grown substantially since its inception in the competitive restaurant industry; however, an aggressive target of 2,000 Panera Bread bakery-cafes will require a focused strategic plan. The company has a strong base with loyal customers who appreciate Panera’s unique dining atmosphere with a focus on quality products at a reasonable price. Panera will need to continue its market research and focus on environmental issues, which are an important core value. The opportunity for

This case study is about Chipotle, a young fast food company. In 2012, Chipotle has shown a successful performance with its Grills. Following the path, Chipotle is building a new project which is the ShopHouse. The ShopHouse predicated on much the same strategy with the Grill but it had

Operation and Supply chain management (OSCM) is one of the foundations that successful businesses count on to provide a competitive advantage within their industry. The goal of OSCM is to develop and maintain a system that effectively and efficiently manages the flow of raw material resources into useful end products for consumer use (Chase, 2006). In the fast food industry this process takes center stage in maintaining competitive pricing. A review of the production process in two national chains, Whataburger and McDonald’s, showcases each chain’s approaches to OSCM.

In today’s economy the business world has changed tremendously with the advances of computer systems, global competition, and innovation in technology. Because of these changes businesses compete to keep their products and services profitable as well as keeping a strong customer base. The main challenges for keeping a business successful are managing the cost of services and products while keeping the company lean for better profits. Super Bakery (SB) maintains steady profits by keeping the core functions within the business and outsourcing additional functions. A discussion explaining Super Bakery ways on how the company manages to maintain a

1. Introduction Customer service is the act of taking care and meeting the needs and desires of any customer by providing and delivering services of high quality and assistance at professional level. We have many such organisations which are dedicated to their profession and providing their quality services to their clientele. Taking the example of Burger King (BK) a multi-national chain of hamburger fast-food organisation with millions of customers worldwide. Burger King was founded in 1954, is the world’s second largest fast food hamburger chain. It is also known as the original Home Of The Whopper. BK is committed to serve their products with premium ingredients, signature recipes, and family-friendly dining experience is what has defined