Franklin Barbeque Ethics And Social Responsibility

Gordon Ramsay Holdings also has several business principal such as “Standards are the staple”, “Discipline yourself so the customers do not have to”, “Do not let business come to statistics”. At first, I was amazed that his restaurants were so successful not to mention the large profits he made. Normally, Chef is not good at running a business. Astonishing new came that for the first time, he has admitted that his hospitality empire almost came close to collapse recently. After an ambitious overseas expansion plan, his business went into total chaos, auditors from KPMG found that Ramsay company was losing millions of money. Opening ten restaurants in ten months, Ramsay admitted that his ego brings him down and it is way too fast to expand a company like

The theories of virtue, utilitarianism, and deontology are similar in some aspects but for the most part are very different. Each of the theories will be explained to show their differences and the type of person that would gravitate towards that theory. Through the explanations one would also be able to consider where there morals or ethics may lie but can also see themselves in each theory.

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.

Company Q is a small local grocery store chain that has a poor attitude toward social responsibility. After reviewing the given, I feel the chain is more committed to profit than social responsibility. Most companies are in a business to make a profit, however, the difference in what is considered reasonable and what is considered ridiculous comes into play. Most people start companies because it something they are interested in and to make a living. In today’s society the line between outright social responsibility

With a weight epidemic ravaging the country, Company Q made its decision to offer health-conscious food fare only after it could find the foods that provided the highest margin of profit for it. That is

Many feel that the fast food industry is providing a valuable service by catering to consumer needs; that it is inexpensive and easily accessible. For people who don't have time to prepare meals, for households in which both parents work, there's no question it provides a service. But what is the true cost of this convenience? In the book, Fast Food Nation, Eric Schlosser reveals that the cost is the lives of the people who work in the meat processing plants. Meat packing is now the most dangerous job in the United States.

Executives have noted that beef consumption in the US is declining and this explains why volume sales have remained stagnant over the past few years. On the other hand, consumption of chicken and turkey has doubled since the 1970s (AMI, 2009). Considering this information, one recommendation is to offer a sale “Buy one A.1. Steak Sauce, get one A.1. Marinade free”. This type of sale will appeal to customers who plan on grilling both steak and chicken during Memorial Day weekend. Because of the small amount of steak sauce used at one time some consumers do not find it necessary, nor are they interested, in buying 2 bottles of steak sauce for $5. This promotion would also help increase brand awareness for A.1. marinades without spending a lot of money on outside advertising.

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.

With the acceptance of this offer, the capital from private label business will be around twenty five percent, and twenty five percent of Johnsonville’s sales will be from the Palmer offer. Originally, the plan created by a team of line workers and others from Johnsonville Sausage Company was capital from private label business could not exceed fifteen percent due to the face that it will compete with the capital from the rest of the business (Roberts, 1993, p. 14). In order to resolve this issue, Stayer needs to regroup with that specific team that originally created this plan. When doing this, the team must collectively find ways and

The restaurant commits itself to franchisees and stakeholders in helping to achieve superior financial results and sustainable performance and development opportunities. Thus, the corporate mission and its core values are instrumental to the company’s success.

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).

Through research and development, he built customer relationship and prepares meals to their liking. To make sure that his service is the most efficient and economical he charges his customers a reasonable price that benefits both Frank and his customers. He also makes sure that the meals didn't take long to prepare, the sitting environment is comfortable and inviting and the staff members are approachable to avoid any sort of inconvenience.

BK, on the other hand, uses the continuous chain broiler, with a capacity of 8 burgers per chain, where no human intervention is necessary because the patties enter the broiler on one end and come out on other end after 80 seconds. Furthermore, sandwich dressing is standardized at McD’s with lever based dispensers and portion controlled condiments. At BK, sandwich dressing is handled by employees using plastic squeeze bottles without pre-measured quantities. The lack of portion-controlled condiments at BK can result in different taste and quality of products in addition to wastage. Exhibit 5 and 6 reveal the operating results for McD’s and BK, respectively. McD’s is ahead of the game in the sandwich dressing department, Exhibit 6 shows that BK spends 1.1% of their sales in condiments wastage. BK also uses microwave ovens to maintain the “Made to Order” warm and fresh burgers. The use of microwave ovens result in a 2.1% increase in utility cost compared to McD’s. On the other hand, the cost of food at McD’s is 1.9% higher compared to BK because McD’s keeps finished goods inventory in a bin for 10 minutes before they are discarded. In addition, the paper used to wrap the burger contributes to higher food cost of 0.9% at McD’s.

On the menu, a variety of appetizers, soup, salad and beverages are offered; however, the limited option to the main entrée: steak, shrimp or chicken allows for the business to control their food expense at a minimal rate of 30-35% in sales. Consequently, less options also equates to less waste since there’s less to prep and the majority of each ingredient is utilized for show or consumption (i.e. end pieces of steak is used for show and rarely eaten). When prepped and brought out, the chef does not risk using too much or too little ingredients since it is all portioned and easily prepped to order in the kitchen.

As stated by the Stanford Encyclopedia of Philosophy under Business Ethics, a business is a productive entity that provides goods and services for sale (Moriarty). “Business ethics can thus be understood as the study of the ethical dimensions of productive organizations and commercial activities. This includes ethical analyses of the production, distribution, marketing, sale, and consumption of goods and services” (Moriarty 1). In short, the idea of ethics can be described as morality, believing what is right and what is wrong morally. Big challenges fast food chains like the restaurant Chipotle Mexican Grill face in terms of ethics are requiring food safety, providing a safe environment for customers, giving the staff fair wages and secure working conditions. Ethics in business are important to the owners of restaurants such as the fast food chain Chipotle, owners of these fast food locations decide the difference between providing quality goods and maximizing profits. Figuring the efficiency of income comes to questioning if these actions are detrimental to the consumer.