Maurice’s Piggie Park BBQ is located in Lexington, South Carolina right off of Highway Six. It is a small restaurant, but large for a barbecue place. The building is a rectangle shape, inside and out, the inside is split into sections, two sections for seating, a section for the drive-thru window, and a section for the drinks and BBQ sauces. When I visited Maurice’s, half of the seating was blocked off, I am guessing it is only used for larger parties, and the other half is full of families and
our product and service, we serve food and beverage to our customers. We plan on creating more of a competitive advantage by expanding our food menu, seling higher quality wine, and try to enhance the bar’s atmosphere by giving it more of an open restaurant feel. One of the key reasons why we think The Dive is not one of the most popular spots downtown is because of our limited menu. We offer chips and fries, some appetizers, burgers, and chicken fingers. Although this limited variety of food has
I prepare this analysis for Ark Restaurant Corp, and BJ 'S Restaurant. Ark Restaurant and BJ 's Restaurants,Inc. are rivals in the eatery business. Beside the undeniable likenesses characteristic to the foodservice business (giving great food services, and a welcoming environment to their different clients), these two organizations are altogether different when seen through a monetary point of view. To assess these two organizations, I have arranged a financial statements and figured also key
Olive Garden Italian Restaurant, Ruby Tuesday, and Hard Times Café represent three franchise-operated, chain restaurants in the DC metropolitan area. This paper examines the organizational goals, authority structure, field research, customer seating patterns, technology, organizational structure, operational logistics, research limitations and team recommendations. The Olive Garden Italian Restaurant located is located Bowie, MD and is a franchised restaurant which was established in 1992 by Bill
Seasonality of the Restaurant Industry: Friend or Foe? The restaurant industry can be a fickle friend. Business trends directly with the economy and is linked with a dizzying amount of other factors, enough to make any manager go crazy. Yet at the same time the industry is lucrative and therefore enticing. The industry has been a contributing factor in the slow recovery from economic recession and is showing growth in sales (Stensson, 2011). Specifically, the fast food industry if projected
COMPANY: Papaye Restaurant, based in New York and Ghana, is a Ghanaian and Caribbean food business that caters to people of different backgrounds and cultures. BUYER POWER The buying power for Papaye is high. Buyers have a wide variety of choices to pick from when it comes to where they want to eat. Due to such a high volume of restaurants in New York, Papaye must keep their customers coming back to the shop. To keep their fixed number of returning customers, their menu price(s) for items range from
Executive Summary Darden Restaurants, Inc. has been a public company since 1995. A company born of the chain Red Lobster, Darden is a recent spin-off as a result of mergers and acquisitions of various types. Publicly traded on the New York Stock Exchange, Darden (DRI) is the parent company of Red Lobster, The Olive Garden, the now-defunct China Coast concept, and a new “Floribbean” concept: Bahama Breezes. Throughout its existence, as a part of General Mills, Pillsbury, or on its own as
Victoria Station Strengths Concept uniqueness- Concept based restaurants’ rely on décor and novelty themes, which are appealing enough to the customers to draw in business. For example: Hard Rock Café, Applebee’s, Rolling Rock Café, or Outback Steakhouse. The Victoria Station utilized the English depot paraphernalia to support the theme; gas lights, a red English telephone booth, and a London taxi. Quality control- The beef was cut to
3. Introduction 4. Situational analysis 4.1 Market analysis 4.1.1 Consumer buying patterns 4.1.2 Market size 4.1.3 Changes in the market 4.1.4 Market segmentation 4.2 Competitor analysis 4.2.1. Competitors 4.2.2. Competitiveness in the Industry 4.2.3. Competitors Strengths and Weaknesses Grid 4.2.4. Perceptual Map 4.2.5. Perceptual Map Explained 4.3 Macro environmental analysis 4.3.1 Political 4.3.2 Economic 4.3.3 Social 4.3.4 Technological 5. TOWS analysis 5.1 Threats 5.2 Opportunities
Porters Five Forces Analysis Kababish Restaurant Author: Nida Waseem TABLE OF CONTENTS CONTENTS PAGE NO CHAPTER 1 1 1.1 INTRODUCTION 1 CHAPTER 2 2 2.1 PORTER`S FIVE FORCES FRAMEWORK 2 2.2 THREAT OF SUBSTITUTE PRODUCTS 3 2.2.1 LARGE RETAIL STORES PRODUCTS 3 2.2.2 RESTAURANTS AND FAST FOOD SHOPS OFFERING VARITIES 4 2.3 THREAT OF SUPPLIERS 4 2.4 THREAT OF BUYERS 5 2.4.1 LOCATION 5 2.4.2 PRICE FACTOR 5