Peppercorn Dinning Casestudy

From my research of the Lodge Bistro I have found the following problems within the company.

It is a centralized system, where decisions and recommendations come from the top down. However it is also flexible giving any employee the freedom to reach out to an upper level director. This succession of power lets Cheesecake Factory operate smoothly and competently. Each location manager has to go through extensive training to be able to be in that position and is well qualified to look over the whole restaurant. Given the success of Cheesecake factory, I would say they should keep their hierarchal structure the same and if anything they should add higher monitoring of lower levels. The upper levels seem to operate efficiently, but upon reading employee reviews of working at Cheesecake factory, there were several that were unhappy with their general managers. Many of them claimed that the management was unapproachable, and did not pay attention to the hard work of the employees. It was also said that the managers tend to be overbearing and lack communication skills with employees. Another overarching theme was the inconsistent breaks because they are up to the discretion of the manager. My recommendation would be to invest more in the employees and the directors that are above the general managers to make sure that the employees are satisfied. Promote company values more and participative leadership and more incentive for employees to go above and beyond and focus on team building as opposed to individual competition. In one of the reports they even said themselves that the success of the business is due to happy employees. “Our future growth and financial success will be highly dependent on our ability to attract, develop and retain qualified staff members who are capable of successfully managing upscale, high-volume casual dining restaurants, and consistently executing our extensive and complex

Chipotle’s organizational structure is centered on the functional structure. The top levels of management include the co-CEOs, CFO, Head-Media Relations, and Chief Creative and Development Officer CCDO (Chipotle). Chipotle is a smaller corporation relative to its competitors, which allows it to focus on a vertical hierarchy based on functions. The fact that there are few departments demonstrates that Chipotle is still a growing corporation. Chipotle is a highly centralized corporation as all of its stores are corporate owned and they must follow the rules set by the corporate headquarters this involves the same menu throughout the country and the same prices. The restaurant business follows high levels of formalization a set of guidelines must be followed in order to comply with food and health regulations. There is low division of labor at the restaurant level as those cooking can shift to serving and cleaning when needed, allowing the allocation of labor to match whatever is needed in the situation. A unique aspect of Chipotle’s upper management is the fact that there are two CEOs (Feloni). The two CEO help ease job functions and enables them to be more accessible. Another managerial aspect of Chipotle is the through the position of restaurateur. There are 183 of these positions and they work to manage several Chipotles, bringing management close to each store (Investor’s Business Daily). From their organizational structure we can see they place high importance on

Currently, there are three vacant posts in the division – that of a top engineer, junior engineer and intermediate technologist. This means that the remaining staff has to take on more work for the division to keep up with its responsibilities. They are being forced to work long hours, which is apparently interfering with their personal lives. For instance, Bob is unable to spend as much time as he would like with his family, whereas Ryan is unable to enjoy his time with friends at a local club after work. On top of this, the management wants them to work even harder by requesting them to take on more projects. In the end, the staff is not only feeling over-used, but also under-appreciated. The circumstances are even affecting the quality of work that employees are willing to do out of their own volition.

In this case, there are few symptoms clearly stated that something has gone wrong for this company. These symptoms can be classified into two main areas; one is the negative feedback from the customers and another one if from its own employee’s job dissatisfaction.

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.

The mission, vision, values and principles of Chipotle Mexican Grill (Chipotle) are objectives that help guide them in their expansion throughout the world. These concepts assist Chipotle in keeping their brand

The design of an organization is a “formal, guided process for integrating the people, information, and technology of an organization” (Glickman et al., 2007). A good organizational design increases the likelihood that an organization will succeed; that its’ values will be realized and its mission will be attained. An organization begins with a strategy or a purpose, is followed by its philosophy or values, then identifies the mission and finally evaluates the environment and its’ strengths, weaknesses, opportunities, and threats to the organization (Kelly & Crawford, 2008).

Organisation Design Ensures that the organisation is appropriately designed to deliver organisation objectives in the short term and long term and that structural change is effectively managed.

According to my analysis, the problems are distrust between the managers and employees and unfairness of rewards between the employees and supervisors. In order to keep productivity and profitability of the plant, it should resolve the issues urgently before the situation deteriorated further. I recommend the option two is better for Bent to deal with these problems for the plant. Firstly, communication is the most important factor that affects the relationship between managers and employees. If the managers could listen advices of the work in time from their employees, it not only will be more easier to handle the existing problem in the company, but also will improve the relationship between managers and employees because the staff feel the company takes, to respect and to trust them, feel oneself is in enterprise's one, and they can have the confidence and the sense of responsibility for the development of their company. Secondly, it is to give the appreciation by managers to employees frequently that will improve the employee morale because they will feel more attached to their company. As the result of this, employees will devote to their work without any complaint. Consequently, because of the improvement of relationship and employee morale, the efficiency and productivity of company will improve with the efforts of all staff and give them corresponding reward. Although the first option is probably to resolve the crisis

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

As a Hospitality Industry Consultant, I have been selected to solve Café Hip’s problems. In this report, I address the problems at Café Hip, power issues between the executive chef Ritchie Gravy and the food and beverage (F & B) manager Michelle Cook and how might playing with the power structures affect Café Hip. Analyzing the information provided by Café Hip, there is a way out suggestion given for neutralize Ritchie’s power without effecting performance, using teamwork, teambuilding, mentoring and coaching solve the continuation of toxic emotions in Café Hip.

The behavior of the student employees is very alarming. Bad management is at the root of the problem. The student employees are in desperate need of better leadership. They are unmotivated and have no incentive to work hard and be productive. Another cause of the student employees’ behavior is the cultural view of working in a cafeteria. In the United States, an hourly pay rate service job is not highly regarded. These types of jobs are not considered to be very desirable. As a result, the student employees most likely have low morale and will not be very disappointed if they lose their job.

After one 24-year old employee with eight years’ experience in at Nick’s Pub and Pizza was able to fix the problems by talking to the staff, it was obvious that the input of the eomplyees could be enormously helpful to fix the situation. Therefore, one possible solution would be to fire the management and put together a management that consists of elected representatives of the different areas in the restaurant such as kitchen, bartenders, servers etc. That solution would provide input from every single area at the restaurant, less costs for management, more effective costs control and restaurant leaders that actually know that Nick’s Pub and Pizza is supposed to be about. Another thing about this solution would be the opportunity to slightly raise salaries of the employees. That would become possible due to the disappearance of actual managers who normally make more money than the actual employees. Of course, the elected leaders should get a slightly bigger salary raise than the “normal” staff members. This

So what I see the most critical part is they have high turnover in the organisation and HR manger is always busy in selection process and training. And she was not getting good time to develop the coordination. So she was not been able to find out the actual cause of turnover from the origination. Every other manager has the department head to assist them but in HR section no HR focal person working in the department. So the staffing and the coordination part is lack.