Mongolian Grill Analysis

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 increasing free time, or leisure time of customers will lead to a greater use of fast foods, people will spend more “quality time”, enjoy a diner outside, etc.

The first challenge was to determine whether or not batching dining room customer was beneficial. Batching means that the parties must reach a number of eight before they are seated. Two scenarios from the simulation show that batching is a better strategy that helped to increase profit. Utilization of the restaurant capacity is largest while batching. We could place 8 people at single table rather than placing group of 5 at one and 3 at another. The number of customers that can be served at one time highly influences the profit. According to the simulation it is more beneficial to use batching as average profit is $83.64 compared to average profit of -$282.29 when not batched. By using batching benihana restaurants are able to eliminate bottleneck that occurs in the waiting area/bar. By doing so they are able to see more customers in their restaurants which can be seen in the graphs to the right. They lose fewer customers and more diners are served.

The combined service rate of the two interactive food servers is 5.98 minutes. This is also derived from the 35 samples presented and is the mean of the interactive service times.

f) Recall that the owner treated the layout redesign the same as other annual costs. Would the decision change if he considered only 50% of these redesign costs this year? He should change to doing a drive-thru service because his expected value would increase to $120,000.

Adding a second food preparation area may create bottleneck that defeats the purpose of reducing the customer waiting time.

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.

Chipotle Mexican Grill has a unique approach to their operations. The way the restaurant is laid out is an important part of the restaurant’s operational system and is also what sets them apart from other fast food restaurants. When the customer comes in they are faced with their basic options, tacos, burritos, burrito bowls, and salads. Once the customer makes a selection they have the ability to customize their order with the various fix-ins, which are laid out in front of them. The customer’s ordering process moves along similar to that of a cafeteria-style setting where the customer moves down the line to the end of assembly and is greeted by a cashier. The kitchen is an open layout that is open for view by the entire restaurant. This is part of the Chipotle’s design plan. Having the kitchen open allows the diner’s to view the cooking

Further assessment of this can make an individual realize that many stores and restaurants have increased the size of their products, but have not pinpointed an exact reason why. Maybe is has to do with the cost and/or efficiency of producing food products. Whatever the reason may be, it is not going by without consequences.

This report will give an overview on the how the project is coming along and explain in detail the methods used. Using the data collected will be able to improve the waiting time that the customers have to wait and receive their meals. The report focus on the data collected from the observation to be able to find the distribution.

Budget development should consider future changes that might influence the operation (Payne-Palacio & Theis, 2015, P.473). Not only budgeting, managers make decisions regarding service, product and performance evaluation in order to provide high-quality service. The active communication within customers and departments, training program and implementation of technology innovation is aimed to ensure the quality of service and product. A good menu design makes the operation more efficient and effective by considering the work process and sanitation in advance. This could help ensure the quality of the

Kristen and her roommate are preparing to launch Kristen’s Cookie Company in their on-campus apartment. The company will provide fresh cookies to hungry students late at night. Evaluation of the preliminary design for the company’s production process will be required in order to make key policy decisions, including what prices to charge, what equipment to order and how many orders to accept, and to determine whether the business can be profitable.

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

Cause: never owned restaurant before, budget, must factor in: time of preparation, time of labor, amount of dishes sold, different profit by type of dinner

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.