Mongols Bbq : A Restaurant Essay

I have seen a local restaurant close the doors twice in the last three years. The owners were not making enough to cover the variable costs of the company to keep the doors open. The first time they closed down it took five months before they were able to open doors again. To make it better, they had a reopening party to show the cleaning and new staff they had. The decision to close the first time came because the staff was not giving the best service which caused people to stop going there. The restaurant is out of town ten miles, which already causes an issue to make sure they receive enough business to stay open. The second time the restaurant closed its doors was a little different. The owners choose to open only on weekends from four in the afternoon to one in the morning. The amount of business on the weekends is more, and the company was not losing as much because they did not have to have keep the same amount of inventory or pay the same wages as staying open all week. Now the owners have decided the restaurant does better when open four days a week and on special holidays instead of seven days a week. Business

The Mongols were a group of people who conquered lands and impacted a large part of the world. Although the Mongols were known for their cruel tactics of conquering, they ended up benefiting as much as they killed. The Mongols had a skillful army, but they influenced greater goods as they conquered. The Mongols were a nomadic group, who relied greatly on their animals and their trade for survival. Shortage of their animals and their trade could be significantly detrimental to their survival.

The mongol’s sack of Baghdad in 1258 was a turning point in history due to the loss of

Then they will prepare the food ready to cook it and will store the prepared ingredients safely at the correct temperature. They will then wait for the person at the end of the chain – the consumer – to come to the restaurant to cook it for them. This is good for the producer because money will track back to them through the restaurant gaining the money from selling the meals. The money goes into the restaurant from customers pockets, and then the restaurant will use a portion of this money to re-purchase some supplies from the producer. This is when a good working relationship will develop between them as they will gain more sales and earn more money back.

The Mongols were one of the most treacherous and fearful groups in the 13th century CE, creating an empire that was not to be messed with. They used threats and techniques that no other tribe dare use, making them come off as ferocious. Even today, they have been remembered as a savage and barbaric tribe; although some disagree at this point. Based on documents 2, 3, 4, 5 and 7, it can be concluded that although most other empires were fiercely savage, the Mongolians were the most barbaric out of them all. An additional document that could be used would be evidence of how the Mongols didn’t always use violence to conquer land.

How do you interpret the word “Barbarian”? The word barbarian was used to describe the ruthless Mongols during the thirteenth century and is meant to be a demeaning term. The Mongols were a small tribe from Central Asia who expanded their territory by war. The Mongols were very barbaric people. They showed barbarian traits by the way they lived, how they fought, and the rules they had.

Jim Barnes enterprises face problems like budgeting, staffing, and management (www.smllbusiness.com). The problems with budgeting are the costs for food and payroll. When food costs are up the labor for workers goes down. When this happens the restaurants can sometimes be

But it's believed that they were not. The definition of barbaric is being brutal or uncivil. But, the Mongols

With the demand of fast food on the rise, two rival competitors continue the argument of “Who is better, Zaxby’s or Chick-Fil-A?” Zach McLeroy and Tony Townley founded Zaxby’s in 1990, almost forty-five years after Dan T. Cathy established his first Chick-Fil-A dwarf house in 1946. Since these entrepreneurs started their businesses, their restaurants have popped up all across the country. Both share many similarities while still keeping their individuality, and each company brings in a tremendous amount of revenue each year. Typically, Zaxby’s is open twelve hours a day, seven days a week; Chick-Fil-A’s normal work day is sixteen hours, but they are closed on Sundays. Each restaurant provides both drive through

Menu patterns: the types of menu are change by seasonal and they go by weekly so its 4-week rotation for every season, so they are switching up. The reason for changing the menu is more financial because it gives them the ideas to know what they work with. For example, when they are ordering the menu they’re going to know how much they need items such as chicken Breast or others. The manager doesn’t want to go over ordering, also because of the budget. For example, each resident has $6 a day, so they breakdown $6 a day per resident and add it all together then multiply by how many days a month, then they divide in half to get two orders. A lot of fresh food after 2 weeks it starts getting soggy and soft and the milk after 2-weeks is going

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.

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.

However profits are going down. During the school year minors tend to come the restaurant more than adults. One customers said,” during lunch hours i see more students come in and crowding everyone. Most adults spend more money than students. Business workers complained,” kids come in and take forever to order but don't even spend that much money and they don't say excuse me they just

The average turn from the time customers receive their food to the time they exit the restaurant, is 32 minutes. Additionally, it appears that even the experienced staff has difficulties in serving the customers as the demand exceeds labor utilized creating queues on the weekends of up to 25 minutes.

A major element of 7-11’s success is its focus on convenience. By staying open 24 hours a day and offering quick and easy pre-made food items, customers are able to make a speedy stop at the store at any point during the day. 7-11 continues to add to its selection of food items to better compete with fast food restaurants and other