To implement what my restaurant stands for, I must ensure the quality is being met. Show everyone what to do, and how to perform it.
By looking at how my employees perform, I can coach them and show them the correct way to perform if there are any falters. "One good way to consider what effective restaurant and foodservice managers do is by analyzing the functions they perform." (233).
Just keeping an eye on the establishment I can control what's being put out to the customers. I can show the waiters and waitresses what they're doing wrong. The only way to keep bringing people in is through consistency and perfect performance. There is always room for improvement. "Experienced managers know that achieving high-quality customer service is a process that requires continuous improvement. Although the operation may be running smoothly at a given point in time, managers cannot assume there is no room for improvement." (223).
Wednesday, November 16, 2016
SWOT Analysis
SWOT analysis can show me what differs me from other places around me, convenience, locations of other places, and potential threats that come to my restaurant. "A SWOT analysis identifies an operation’s strengths and weaknesses and examines its opportunities and threats. This analysis helps managers set goals and focus on plans that maximize the business’s strengths and capitalize on its greatest opportunities." (104).
"Threats can come from a variety of sources. Identifying possible threats to a business is important to ensure that the threats are addressed or controlled before they can do much damage." (105). We can eliminate threats because who would offer molecular gastronomy? No one has what we can offer, especially since we focus most on the customers' wants. What they want is a great date.
"Threats can come from a variety of sources. Identifying possible threats to a business is important to ensure that the threats are addressed or controlled before they can do much damage." (105). We can eliminate threats because who would offer molecular gastronomy? No one has what we can offer, especially since we focus most on the customers' wants. What they want is a great date.
Objectives
The objective at The Heart is to not only serve great food, but to also show everyone what a great experience that we can provide for everyone who comes into our establishment. "a revenue-related marketing objective might be increasing breakfast sales by 10 percent in six months."
For starters, we can make a foresee of where we'll be heading. When we rent out our space, it only takes a couple of hours to bring in our equipment, renting out kitchen equipment will cost around $1,800. Renting the silverware, chairs, and tables will cost about $300. "Operations in each industry segment can charge prices that range from very inexpensive to very expensive, relative to the segment. Developers of business plans should specify where in that range their establishment would fall." (101). If we get a minimum of 150 couples coming in a day that will bring us to $6,000/day.
For starters, we can make a foresee of where we'll be heading. When we rent out our space, it only takes a couple of hours to bring in our equipment, renting out kitchen equipment will cost around $1,800. Renting the silverware, chairs, and tables will cost about $300. "Operations in each industry segment can charge prices that range from very inexpensive to very expensive, relative to the segment. Developers of business plans should specify where in that range their establishment would fall." (101). If we get a minimum of 150 couples coming in a day that will bring us to $6,000/day.
Business Mission Statement
"Here at The Heart we want everyone to enjoy their time during Valentine's Day by having a great date for couple who really want something to enjoy with delicious entrees and desserts."
"If service standards are not carefully identified and documented for future reference, the standards may not be known and followed by all. If that happens, the result can be the misuse of employee time, a waste of resources, and decreased profits." (276)
We want to show the employees of The Heart that we can truly give everyone a great experience when they walk into our doors, leaving feeling better even before they came in. "Managers can use their operation’s mission statement, a written reminder to employees about the purpose and goals of a company, to develop their service standard expectations. Managers also consider their own expectations." (276)
"If service standards are not carefully identified and documented for future reference, the standards may not be known and followed by all. If that happens, the result can be the misuse of employee time, a waste of resources, and decreased profits." (276)
We want to show the employees of The Heart that we can truly give everyone a great experience when they walk into our doors, leaving feeling better even before they came in. "Managers can use their operation’s mission statement, a written reminder to employees about the purpose and goals of a company, to develop their service standard expectations. Managers also consider their own expectations." (276)
Week 7 EOC: The Pitch
"Valentine's Day is only around once a year." The Heart: a pop-up restaurant that will open up one week before Valentine's Day, and a week after Valentine's Day. Serving for lunch and dinner from 11AM-8PM. During the day time, there are red and pink checkered table cloth, you get a choice of grilled chicken caesar salad, tuna penne pasta, or minestrone soup. Your dessert choices are either a lava cake, a raspberry cheesecake, or powdered ice cream strawberry that is introduced with molecular gastronomy to show the romantic sciences at work. At night is when we get really romantic with the lights being dimmed, the candles are brought out, and the fresh smell of lavender is in the air. Bring your own champagne, ice and container will be provided. At the corner of 500 E Windmill, it's a great little area to hold about 60 guests who would love to take their significant other on a date for the perfect experience and the perfect night out to try our powdered ice cream strawberry dessert. Choosing a Valentine's theme is great because when it comes to the winter holiday season, families love to sit down at the table at eat turkey at home, where very little people plan to actually eat out. For Valentine's, it's all about taking your significant other out and enjoying yourselves to deepen the bond. Seeing something as exciting as delicious food, sweet desserts, in a dimly lit area with romantic music playing gives the vibe of love and warmth to the couple that feels as if they deserve it.
"An entertainment district is a collection of restaurant or foodservice establishments, nightclubs, and music venues grouped in one geographic area that attracts a large number of customers. When an establishment is located in an entertainment district, the district itself can become an integral part of the PR campaign." (173)
"In most cases, managers undertake both external and internal promotional activities. External activities include announcing promotions (short-term activities designed to encourage the purchase of a specific product or service) through advertising or publicity." (196)
Wednesday, November 9, 2016
EOC Week 6: Setting Menu Prices
"Secondary information provided from external sources may also be of value as managers research current and relevant information that may help them shed light on the marketing issues they seek to address." (51) When it comes to setting up a price, it helps to figure out what people are willing to pay for certain menu items. You would never charge someone $30 just for a steak at a casual diner. A full steak meal, consisting of starch and a serving of vegetables, should cost around $15-$20, not including drinks. Customers are always looking for good value when it comes to eating out. "Value is the difference between what customers get when they buy a product or service and what they pay to get it. All customers desire good value. But good value is ot the same as low price. In fact, when products or services are sold at prices so low it is not possible to deliver good quality, it is usually not possible to deliver good value." (7)
When it comes to selling items at low prices, I can see that as both good and bad. I mainly think this because the world isn't as black and white as we want it to be. "... if an owner plans to open a quick-service restaurant (QSR) featuring hamburgers, he or she should explain whether the proposed restaurant's pricing structure will place it in the lower, middle, or higher range of its competitors' pricing structures." (101)The world is depressing because of all the gray spots in it. The good part from selling at low prices is that you can bring in customers because of the low prices and good quality of food, rather than having it at a high price and feel that it was worth it. The bad thing about having to sell items at a low cost is that you need to keep he customers rolling.
When it comes to selling items at low prices, I can see that as both good and bad. I mainly think this because the world isn't as black and white as we want it to be. "... if an owner plans to open a quick-service restaurant (QSR) featuring hamburgers, he or she should explain whether the proposed restaurant's pricing structure will place it in the lower, middle, or higher range of its competitors' pricing structures." (101)The world is depressing because of all the gray spots in it. The good part from selling at low prices is that you can bring in customers because of the low prices and good quality of food, rather than having it at a high price and feel that it was worth it. The bad thing about having to sell items at a low cost is that you need to keep he customers rolling.
Wednesday, November 2, 2016
Week 4 EOC: Chipotle Come Back Recommendations
"Because restaurant and foodservice establishments sell both services and products, sometimes it can be a challenge for managers to determine why consumers choose one establishment over another.(76)" Being a personal consumer of Chipotle, the only reason I go there is for the oversized burritos. I only ever get the oversized burrito, that spills out the bottom because the tortilla can't completely contain the delicious insides of the burrito, because it has completely redefined what it means to be a burrito. Burrito is basically a protein, beans, rice, pico, and whatever else you want. They've just kept adding more filling beyond what expectations are supposed to be. "If an operation has succeeded in creating a high level of name recognition among its target market, it has achieved a significant goal. However, the operation must do much more. (131)"
If it came to a recommendation for Chipotle for making a comeback from their downfall with the foodborne illness scare, I'd have to suggest a completely different name. When you have a scare such as that, you've completely destroyed your customers. "It is important to recognize that people forget things easily. Names, places, and dates are among the things most easily forgotten, which means that building name recognition is a constant process. (131)"
It may sound extreme, but giving up the name is probably the best choice. You can make all the promises you want about being more careful about cross-contamination with your meats, but when it happens twice -- we all know that saying "Fool me once, shame on you. Fool me twice, shame on me." and you'll completely lose all your customers. It's hard to build up your customers. They were successful with that, but now they'd have to build it up all over again, which will probably be the biggest risk.
If it came to a recommendation for Chipotle for making a comeback from their downfall with the foodborne illness scare, I'd have to suggest a completely different name. When you have a scare such as that, you've completely destroyed your customers. "It is important to recognize that people forget things easily. Names, places, and dates are among the things most easily forgotten, which means that building name recognition is a constant process. (131)"
It may sound extreme, but giving up the name is probably the best choice. You can make all the promises you want about being more careful about cross-contamination with your meats, but when it happens twice -- we all know that saying "Fool me once, shame on you. Fool me twice, shame on me." and you'll completely lose all your customers. It's hard to build up your customers. They were successful with that, but now they'd have to build it up all over again, which will probably be the biggest risk.
Subscribe to:
Posts (Atom)