Management And Ownership Of The Midnight Food Chain Owner

Most small businesses require some outside funding. Not many entrepreneurs have enough personal capital to open and maintain funding for a business. To attract investors and attain partnerships, a business owner should consider a business model necessary. This paper will compare two restaurant businesses, identify the business model and forms of ownership for each business by completing a Comparison of Business matrix, describe benefits by building a sustainable competitive advantage, and giving advantages and disadvantages of each business

The manager is responsible for investigating all accidents/incidents and reporting their findings to the appropriate authorities where necessary.

Although the restaurant industry is perceived to have high risk of failure, the risk of a restaurant failing is not too different from other small businesses. Parsa et al. quantified the risk of failure at 26% in the first year and 57% by year 3. He also described several factors that can influence the risk of failure. Those include physical location, firm size, speed of growth, differentiation from other restaurants in the market, adapting to external trends, and management experience. In terms of location and differentiation, Paul’s bar will be located in a new development designed to attract affluent customers and with very few competitors. Paul’s small firm size increases risk because of barriers to attract partners (i.e. suppliers and bankers are prejudiced against smaller firms) and growth that may be too rapid to manage. On the other hand, Robert already has experience in the restaurant business and should know how to run the bar and subsequent restaurant. Their choice of a piano bar may be in response to local trends that favor success.

* The owner has complete control of the business. The owner is totally responsible for all decisions pertaining for business operations.

* Management and Control - According to law, day-to-day management of a corporation rests with the officers appointed by the board of directors, who are ultimately responsible for the management of the corporation. The board of directors is elected by the votes of the shareholders.

While barriers to entry for this industry are low, these barriers are continuously increasing. The industry consists largely of small independently owned establishments. This is further evident in the information provided later regarding the nature of the participants. Even though many large companies hold a decent amount of the market share, many small independently owned establishments account for the largest share at 79.63%. Entry into the industry is mainly done through franchise operations. According to the National Restaurant Association, small operators run more than seven of every 10 restaurants (Basham 19).

Apart from the company president,which is the head,the company still has a Board of Directors with the chairman of the board.And also an advisory board,elected by the workers are generally valued by the employees.

No business wants to loss any amount of money, and also requires making the right decisions. The decisions are very much significant as they are the ones on the basis of which the building of the organization is constructed. If they are right and are made in accordance to the situation, they will strengthen the foundations of that building, and if they are wrong, they will endanger the survival of the organization. For the restaurant, it is the most suitable decision to for alliance or joint venture with the local organizations so that the foundations of the building could be

One of the main responsibilities of a human resource manager is the administering of any benefits offered to the employees. “We have the duty of handling any safety that goes with worker’s comp” (Fulmer). When something happens in any of the restaurants, the human resource department is held accountable.

For this Business Strategy Report, I have selected a restaurant chain named Nando’s. It was established in 1987 by two friends, Fernando Duarte and Robert Brozin (Nando’s.com, 2017). Although being a South African brand it has Portuguese influence and the restaurant chain depicts these designs. Nando’s specialty is flame-grilled chicken spiced with their unique selection of marinade sauces and spices ranging from mild to extra hot and for those individuals not into the hot stuff, there’s a lemon and herb option. It also has other selected food options to choose from in their attractive menu. Its niche market is working middle class male and female customers who enjoy spicy food and casual dining. It also caters for kids and families.

Secondly, it is the company’s accountant which deals with the company’s annual finance. However under Mr Blacks assistant it is the manager who is given the role to take care of the company’s day to day finance. Under the manager there are four people, firstly it is the employees the people who stock the shelf and assist and help the customer’s. Secondly, it is the cashier who works at the till and scans the items and takes the money of the customers and gives them change if needed. Thirdly, it is the stock keeper he is in charge of keeping track of the stock. Fourthly, it is the suppliers the people or company that supplies item to mobile lunches 4u.

One of the key operational ingredients to make them successful is their hours of operations. The restaurant is only open from 11a to 2pm and from 5pm to 10pm. This could by far be one of the best strategies for them as it allows them to focus on the lunch and dinner seekers in the neighborhood. These hours of operations make it very easy to find part time employees helping keep payroll and benefits at 15% compared to 26.9% for the average limited menu restaurant. Being a buffet style restaurant and priding themselves on the freshness of their food, the owners have managed to run operations that allow them to reduce waste to mainly what the customers don’t finish eating. This also allows them to keep their

In case of owner as well as the personal capacity plays big role as in case when he has capacity to perform his own job well only then he can control the management and his business and able

To start off, the organization in the Fast Food Industry is extremely complex. On the basic level, restaurant will usually comprise their workers with Crew Members, Crew Trainers, Maintenance Members, Preparation Members, and Crew Leaders. The industry organizations will divide the crew into these patches in order, for them to achieve their business goals. Typically, we will see industry leaders such as McDonald’s divide their management staff in many segments. This would include Floor Supervisors, Swing Managers, First Department Managers, Second Department Managers, Third Department Managers, and the General Managers. This gives the restaurants a variety of staff and more promotion opportunities that could be exceeded in the restaurant. Beyond the restaurant we will see Patch Managers, District Managers, Opps Managers, the CEO if the company is not bought out, and then the Board of

The responsibility of the business lies within the manager. The manager makes the decision without asking any of the workers thoughts or opinions. For example, in the hotel, when the manager has to hire or fire someone, the manager is the sole responsibility of that decision. In contrast, by using the Democratic style, the manager of the restaurant must make a vote or host a meeting when every major decision has to be made. This can take a long period of time. Example, in the restaurant however, the decision of putting a new dish on the menu is a shared decision. Not only does the manager needs to agree but also the Executive and the Sous