White 's Restaurant : A Family Operated Home Style

The study begins by explaining how much the residents of Gourmand love good food. They love food so much that that over time, a commission of distinguished chefs had decided that not any one should be capable of opening up a restaurant. If a restaurant was to be open, a chef would have to have 21 years of training, attend a prestigious school, and obtain a license to become a chef. These guidelines would ensure that when a resident would go to a restaurant, the food would be good. The first-class quality of food consequently rose the prices of restaurant meals to become very expensive.

Most people or college students like me have work in the food industry. While I have only worked in two restaurants my whole life, I have learned so much about food and management. First I worked in Francisco’s Tex-Mex Restaurant while I was still in High School. Then, after graduating I changed to Cotton Patch Cafe because they could fit my schedule better. Although they have many similarities, both follow different procedures in making food and managing. Cotton Patch Cafe and Francisco’s Restaurant relate to the same industry but have differences in their service and cuisine. (Thesis)

Mike Anderson’s has been one of Baton Rouge’s premiere restaurants for over forty years. In 1975, Mike Anderson, a former LSU all American football player, opened Mike Anderson’s seafood restaurant with the hope that customers would “leave full and get their money’s worth”. He has been very successful to say the least, now with four different locations. The restaurant boast of its reputation for having the best fried and broiled seafood around town. When asking Michael Pearl, a manager at Mikes for over thirty years, what has kept Mike Anderson’s in business for so long, he said “consistency and excellence, this is a place that loves to make people’s day better” (Pearl Interview). It was remarkable to see a manager who has worked somewhere for thirty years still take pride in his job. After working there for about a year, I decided to finally give it a try. I have to admit, I’ve always thought Mike’s was just another seafood restaurant in south Louisiana, but was I wrong! Mike Anderson’s proved to be a wonderful dining experience. For starters, the quality and taste of the food is superb and it comes at a very reasonable price. Secondly, I noticed the warm and inviting atmosphere from the second I walked in. Lastly and most importantly, what stood out to me the most was the quality of service throughout the meal.

To begin understanding the properties that make Whataburger successful, we will begin simply by discussing what they serve and the general price of it. During its humble beginnings in 1950, Harmon Dobson, the owner and chef of Whataburger had one mission in mind: “to serve a burger so big that it took two hands to hold, and so good that after a single bite customers couldn't help but exclaim, “What a burger!”” (Whataburger Website). When this legendary food chain first debuted in 1950, a whole meal could have been purchased for less than the cost of a stamp. Unfortunately for customers, do to the ever changing world, the price of the food has increased, but the mission statement still rings true today. Overall, Whataburger is relatively cheap costing roughly around 7 to 9 dollars depending on what is ordered. Despite being a few dollars more expensive that the

The McDonald’s “Speedee Service System” launched in 1948 and made meals terribly cheap and fast. In Fast Food Nation, Eric Schlosser wrote, “The McDonald brothers’ Speedee Service System revolutionized the restaurant business… as word spread about the low prices and good hamburgers.” (20) For the first time, working-class families could afford to buy their children restaurant food. Customers were purchasing their “Pure Beef Hamburger” for 15 cents, and “Tempting Cheeseburger” for 20 cents.

Starr took a city that has “slammed its doors and barred its windows at 5p.m.” and elevated it to one that is described as “bubbling over with vitality and life. “ (Starr) Like Fry, Starr is “relentlessly restless” in trying to incorporate his new neighborhoods with new restaurants like the “Momofuku-style restaurant. “ (Starr) The thing about Starr is that even though the success he is having is almost a “mathematical impossibility”, his strategy of building up is driving in this newest creation of restaurants that “Philly didn’t have, that it needed.

James A. Autry is the author of the bestselling book The Servant Leader. He has put together the fundamental skills every leader should hold in order for them to successfully run their businesses. Within thirteen chapters, the book has been divided into four categories: a foundation of character and vision, servant leader as manager: the everyday nuts and bolts, the harsh realities of organizational life, and finding the balance. The importance of developing yourself into the character of ‘servant leadership’ is identified to show how to harness productivity, creativity, courage, a nurturing nature, and handle both short and long term management situations. Although a particular purpose or mission leads every organization, all organizations are in a sense the same. The dependency on people is a dominant factor (Autry 2001, xviii).

The article describes an African American restaurant whose owner has enjoyed a period of success from the time of its inception. An analysis of photographs in the restaurant shows the owner with a waitress costume with tables full of young African Americans. The environment presented by the pictures shows unity that existed among African Americans. The blacks centered their unity on their heritage as Africans, slaves, sharecroppers, and industrial workers. Equally, they struggled to earn respect and recognition within the community. Necessities such as food were a struggle for these groups of people. Therefore, food stores such as the African American restaurant, grocery stores, and butcher shops became necessary for these groups and slowly

In the Introduction chapter of Jonah Berger’s book, Contagious: Why Things Catch On, we are introduced to Howard Wein, a successful businessman in hotel management and in hospitality. Wein helped Starwood Hotels launched its sister brand and micro managed billions of dollars in revenue as Starwood’s corporate director in food and beverages. Despite his successful background, Wein fancied for a smaller, more restaurant-focused environment. Leaving his business prospects in Philadelphia, he moved to Philly to help design and launch a new boutique steakhouse called Barclay Prime. The concept of Barclay Prime was to deliver the best steakhouse experience in New York. Wein was imagining luxurious bounties of furniture and an extensive seafood bar, extending from the West Coast of America to the East Coast of Russia. And to add on to that, Wein also dreams of delivering food delicacies to his consuming eaters. While Wein maybe over the top, the problem is attracting customers and bringing awareness of Barclay Prime in the one of the most competitive areas for a restaurant to thrive. From statistics alone, twenty-five percent of restaurants closed within twelve months of opening their doors and raises up to sixty percent within the first three years. Wein, in a state of urgency, must generate a buzz.

Though miles from home, the convenience, homey ambience, and delicious, home-style cooking I experienced at Boston’s Hidden Mana made my meal there the best that I have encountered outside the bounds of my mother’s kitchen. The positive experience began with easily finding and entering the restaurant. My family and I found the restaurant easily in a familiar neighborhood, and only a block over from my father’s old medical school apartment. Though we anticipated that parking in a city such as Boston would be a hassle, my father, much to our relief, quickly found a spot only the street over from the restaurant. An even greater relief, as I was using a walker then, was that the restaurant’s entryway and interior were both at street level. Once

This is your typical American diner that serves hearty breakfast and brunch dishes. It is similar to a sit-down cafe, so there is no need to dress up. I wore a sweatshirt and jeans when I went to the diner and I fit right into the atmosphere. What I love most about T’s Family Restaurant, is that the food is moderately priced, but it is also a great quality. Compared to the other breakfast restaurants near Ontario, NY like Lakeside, Mama Lor’s, and Gus’s, I found it relatively inexpensive. I was able to get coffee, chocolate chip pancakes, eggs, bacon, and a side of whip cream for only seven dollars, while the two of our meals together was only thirteen dollars. When I saw the menu prices, I immediately got excited because I

The history of fast food strongly correlates with the beginning of mass production of cars. Since the late 1940’s fast food was a new and exciting industry with a huge market, just waiting to be served and catered to in a timely manner. Throughout the years, fast food companies such as In-N-Out have tried to make their way to the top of the food chain by providing quality meals while maintaining a speedy service. In this paper, I would like to discuss some of the aspects that have made In-N-Out so successful. The overview and history of the company will shed some light on how In-N-Out got started and what quality means to them.

Chan, K. W. & Maubourgne, R. A. 2003, “Tipping Point Leadership, Harvard Business Review Article, April.

White Plates catering is a company that serves authentic Indian cultural food. Which offers colorful, unusual food variety in the traditional style. Indian cultural food are full of spices and all forms of grains. Usage of organic vegetables is the main highlight of White Plates.

The company researched for the purpose of this paper is McDonald 's. This company 's history dates back since 1940 when Mac and Dick McDonald initially opened McDonald 's BBQ restaurant located in San Bernardino, CA. In 1948 they shut down the restaurant, just to reopen it as a self-service drive-in restaurant. According to About McDonald’s (2012), their menu included only 9 items, such as: milk, coffee, soft drinks, cheeseburger, hamburger, potato chips, and a slice of pie. Potato chips were then replaced by French fries. The history of this company is significantly market by Ray Kroc, who in 1954 at a visit to McDonald 's in San Bernardino decides to have a franchise of McDonald 's. A year later, in 1955, he opens his first restaurant in Des Plaines, Illinois. The franchising plan allowed growth and by 1965 there were more than 700 restaurants across United States. McDonald 's