Feasibility Study Chapter 1-3

The study begins by explaining how much the residents of Gourmand love good food. They love food so much that that over time, a commission of distinguished chefs had decided that not any one should be capable of opening up a restaurant. If a restaurant was to be open, a chef would have to have 21 years of training, attend a prestigious school, and obtain a license to become a chef. These guidelines would ensure that when a resident would go to a restaurant, the food would be good. The first-class quality of food consequently rose the prices of restaurant meals to become very expensive.

This paper will introduce a product and service which operates in the U.S. with the intent to expand within foreign markets eventually. The service that I chose is a current service in the food service industry that does exist but would benefit from enhancing it; there are market trends for the new service that would definitely satisfy potential customers’ needs and wants once the idea is brought to their attention. The goal is to bring the feel of the city’s fine dining and lounging experience to areas outside the city without having to travel far or spend more. The service is an

The atmosphere of RAPIDS is unique, but is constant throughout any RAPIDS facility. When one enters the restaurant, the sounds of a live piano jazz band greets the customer along with a hostess who will either seat them at the wine bar or at a table close to the live piano jazz band according to the customer’s preference. RAPIDS strives to keep this atmosphere adherently the same throughout all the entities. RAPIDS’s owners are aware that delectable food is not the only product consumed, but also the ambiance that the customer’s enjoy impacts the success of every RAPIDS entity

To engage the children in taking responsibility for the environment we could first talk about a specific recycled material we will be using, for example paper rolls, where they come from, what are they made of and what sort of things we can use them for (making puppets, pencil holders). We would talk about why is recycling, why is it important, and ask the children what other household items they thing could be recycled and reused to make something else. We could show the children how, in the centre, we have two types of rubbish bins, one with green lid that has general rubbish, and one with yellow lid, that is for all those material that can be recycled

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.

Miami’s broad gastronomic landscape has transformed the region into an eminent dining destination. In addition to diverse cuisines, the restaurant scene is a combination of longtime establishments that have been pleasing appetites for decades and newer eateries dedicated to the latest cooking trend. With several of the restaurants hitting major milestones their illustrious deeds are inspirational for the newer kids on the culinary block. The results of this cross-pollinating effect are delectably rousing.

The nature of the products and services provided in the restaurant industry are based on customer satisfaction with the food and services that each location provides. Providing a selection of delicious and well-presented food made with quality ingredients that are simple and good tasting is exactly what the customer wants. Most customers go to restaurants to meet with others socially in a friendly environment. Making sure the restaurant is clean, attractive, and the décor is consistent with the food and restaurant’s image and making sure the waiting staff knows that it is ok to allow customers to linger adds to

The Making of a Chef was a fascinating book that alternated my perspective on cooking giving me a clearer view of working through a culinary program. Michael Ruhlman gave readers a glimpse of life within the Culinary Institute of America, which is the most critical culinary school in the United States. Nothing is left to instinct or assumed information, everything is shown whether it is with culinary maths or precisely how you lay out unresolved issues for the ideal stock. Everything was just striven to be excellent, not good, nor O.K., but miraculously perfect.

As part of the experience, more attentive service is given to the patrons, whereby a waitress and chef is designated for each party. Since there are only two tables - with each table serving up to eight patrons at a time - the waitress and chef are not overwhelmed. The direct attention given to the patrons by the chefs is savored by patrons; Rocky prides the company’s extensive three-year formal

Service is important in the food and beverage industries, that customer always have a high expectation and needs while dining in the restaurant. To find out how well the service provided, quality is a main element to every service. According to Haksever et al (2000), “Quality is ‘the totality of features and characteristics of a product or service that bears on its ability to satisfy given needs’”. Therefore, service quality is one of the main point in every restaurants to allow them improve and upgrade their level of image and reputation. In this report, Bella Italia was chosen to have an overview of its service quality. It will be find out how well the service practice was made and which part of service can be improve within the restaurant by using the service quality analysis, service recovery, customer feedback mechanism and benchmarking.

The restaurant also offers great service and has a variety of different kinds of food, which you can decide on. The guests are

This feasibility analysis is done feasibility as a sort of an evaluation and analysis of the potential of the planned project which in this case is of a paleo-diet based restaurant which is based in Wynwood Miami. A feasibility study assesses the projects prospective for success. With that said, this analysis is based on the extensive investigation and research to give a full ease to the decisions makers.

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.

In the dynamic world today, more and more people want to travel to discover fabulous natural scenery and different culture in other areas. However, getting experiences form tasting food is now becoming a new incentive, and this incentive gave birth to a new kind of tourism-gastronomic tourism or culinaty tourism. Gastronomic tourism is the pursuit of travel in the quest for the enjoyment of

The type of this business is Individual Proprietorship. This type of business entity is owned and run by an individual. In this type, there is no legal distinction between the owner and the business. Since this is the simplest among all the types of business, I chose to run this type.