The Possibility Restaurant

1651 Words7 Pages
Executive Summary Introduction Angela Fox and Zooey Caulfield are recent college graduates from State University with a degree in food and nutrition. With their love for food and nutrition these two friends have decided to open up a French restaurant in Draperton, which is also the town State University is located in. They believe their business will prosper because there are no French restaurants in the area leaving the restaurant to be unique. They acquired a Victorian home just off of Main Street which is a heavily trafficked area and name their new venture “The Possibility”. Though “The Possibility” has potential, being inexperienced restaurant owners leaves for some potential problems. Also being recent college graduates it is…show more content…
Symptom: Lack of clientele preference Cause: opening only French Restaurant in the area Symptom: Unsure how to reach maximum profit 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 decision Angela and Zooey are now facing is the optimal amount of each dish they can sell to reach maximum profit when factoring in all of their constraints. Causes of the Problem Angela and Zooey desire to make a profitable French restaurant. “The Possibility” has endless of possibilities to prosper if it can resolve the problems which the decision makers are facing. Their first challenge was not knowing how the customer would take to French cuisine. This caused problems such as what to put on the menu since excessive waste was not an option. This problem had a quick alternative for the time being as to only offering a fish or beef dinner. Though they have narrowed down their menu to a fish dinner and a beef dinner it is necessary to factor in all the constraints on how many of each type of dinner to sell to reach a maximum profit. The first constraint is the maximum meals which would be prepared each night. The decision makers wanted to set a fixed maximum so they can get the right amount of ingredients and not produce any extra waste. The set number has been decided by the decision
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