Culver's Case Study

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

There were two major issues that Ehrenreich has with working in the restaurant. The first one is the management and the second issue is the amount of money she makes. The management is views as the enemy to the employees; making new rules for the staff and the endless accusations about the employees behaviors. The salary for restaurant employees makes it hard to secure housing, prescription drugs, and any unexpected expense. “Serving in Florida” written by Barbara Ehrenreich is a reflected recap of her time working in the restaurant industry.

The Culvers’ story is deeply rooted in a culture of “hometown hospitality”. This culture, even goes as far as believing the taste of their food would be even better when customers got a taste of the warm and friendly services they provide. Ruth Culver was the guiding example for her Culver’s team members and the culture has carried on to this day throughout all establishments.

Mike Anderson’s has been one of Baton Rouge’s premiere restaurants for over forty years. In 1975, Mike Anderson, a former LSU all American football player, opened Mike Anderson’s seafood restaurant with the hope that customers would “leave full and get their money’s worth”. He has been very successful to say the least, now with four different locations. The restaurant boast of its reputation for having the best fried and broiled seafood around town. When asking Michael Pearl, a manager at Mikes for over thirty years, what has kept Mike Anderson’s in business for so long, he said “consistency and excellence, this is a place that loves to make people’s day better” (Pearl Interview). It was remarkable to see a manager who has worked somewhere for thirty years still take pride in his job. After working there for about a year, I decided to finally give it a try. I have to admit, I’ve always thought Mike’s was just another seafood restaurant in south Louisiana, but was I wrong! Mike Anderson’s proved to be a wonderful dining experience. For starters, the quality and taste of the food is superb and it comes at a very reasonable price. Secondly, I noticed the warm and inviting atmosphere from the second I walked in. Lastly and most importantly, what stood out to me the most was the quality of service throughout the meal.

Two specific groups that I identify with as part of my decision to attend Columbia Southern University is based on my family and work. As an individual my choice to attend is based on my own desire to achieve a higher education in order to obtain a job that is satisfactory to the life and goals I have mapped out for myself. By having a job for which I have specifically attended school for, it will allow me to get and sustain a career conducive to my own happiness and prosperity. While my own individual choice to attend school is great, I have a family that encouraged me greatly in this decision. Both my mother and father, between the two, have a Master’s degree in criminal justice, and a Bachelor's degree in paramedic studies. Naturally

Portillo’s became the unsurpassed leader in the fast causal dining industry because my systems required maintaining unbelievably high standards. I never took short cuts or compromised quality to justify a heartier bottom line. I knew that if I ever lowered my standards our very devoted customers would simply leave to find something better. I see stagnating sales and believe that its starting - our faithful customer base is starting to go away and we have to fix it. We have to return to the place where our employees love their jobs. Their enthusiasm will translate to cleaner stores, better quality food, faster service and eventually healthier

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.

In what ways does Trader Joe’s demonstrate the importance of each responsibility in the management process- planning, organizing, leading and controlling? They have created their own University for future leaders. By controlling who they promote, only within the company, and planning room for advancement from the day you become an employee shows the value they take in their staff. For example, imagine you start as a cashier and it’s your first day on the job. It can bring great comfort knowing that your manager started in exactly the same role. Not only provides management with the ability to relate to their employees but also the employees to look to the manager’s leadership and mentoring for success.

Management is the backbone of any good company. In order for a company to successful, a strong management team is needed in order to meet goals in an effective and efficient manner. Chipotle opened its doors in 1993 when Steve Ells took a chance and began his business in San Francisco. Chipotle is a chain of Mexican restaurants that is based in Denver. Chipotle is often cited as the company that started the fast casual movement where customers can get a healthy prepared meal quicker than other traditional styled restaurant. The fast casual restaurant concept was well received and Chipotle’s popularity expanded all across the United States. Customers could not get enough of the Mexican chain and massive lines could be seen stretching outside the stores all across the country. Along with its popular food, Chipotle Mexican Style Grill is a company that contains a successful management style. Why? What sets this companies management apart from the rest? There are many factors that we could analyze to understand the success of Chipotle, yet for the purpose of this paper, we will look into the cooperate culture of the company, human resource management, their leadership style, and how Chipotle deals with and how the company manages in times of crisis.

District Managers (320) Restaurant Managers (1,800) Assistant Restaurant Managers (3,500) • After the changes made by John Martin the organizational table looked like this: National Vice President-Operations Zone Vice President-Operations Market Manager Restaurant General Manager Assistant Restaurant General Manager 3) Did TB raise or lower food costs as part of its “customer value” strategy as a percentage of sales? What store operational changes were made to improve sales volume

2.Restaurant Manager- Candidates are to maintain budgets and plan menus. Welcoming and advising customers, preparing staff and sales reports, overseeing stock levels and taking reservation requests are all included in the key responsibilities.

Reflecting on my past few years in the food industry, I have realized I have been hired on as an employee for various companies including well-known large companies and smaller “mom and pop” facilities. Even though it is typically expected that each job differs from the last, one usually believes two jobs in the same field, such as cashiering in a fast-paced restaurant will have the same basis of rules. However, when comparing a cashiering position at Taco Bell, to a cashiering position at Disneyland, one will discover there are many more differences than similarities.

The organisation I have chosen to examine from an operations management and decision making standpoint is McDonald’s, a worldwide chain of fast food restaurants, which are run either by a franchise, an affiliate or by the corporation itself. There are over 31,000 branches of McDonald’s worldwide1. It is estimated these restaurants serve a collective 47 million customers daily2. The restaurants mainly sell customers traditional fast food fare such as burgers, cheeseburgers, French fries, fizzy drinks and milkshakes, in addition to breakfast, dessert items and (in response to growing health concerns in the consumer marketplace) healthier items such as salads and

     Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.

Have you ever sat down at a fast food restaurant enjoying a delicious triple grand slam cheeseburger and think about all the strategies of how all of this was created? I know I have. The fast food industry is one of the most complex industries out there. With all the marketing strategies, healthier options, and completive markets this could easily but one of the most difficult industries to be a part of. To evaluate, this industry I will dive into the fields of management, the completive landscape, organization of the industry, changes in the industry, and the organizational culture around it.