Restaurant Essays (Examples)

Restaurant Evaluation

Word Count (excluding title): 668

This restaurant evaluation is for Giovanni's Shady Glen Inn. This casual dining restaurant with table service was located at 25689 State Highway 174, Colfax, CA. The establishment was visited on 8pm, Friday November 12th, 2010 with a party of two. Giovanni's was located on a country highway intersection. The inn's parking was located across the highway. The front of the restaurant was unremarkable. There were a few flower boxes in the front filled with dirt and a fern. Walking through the door, however, made you feel like you walked through a time machine into a 1950s Italian lounge. One expected to see Frank Sinatra in his white coat at any moment. The decor was pleasing, warm, and classy.

Reservations were available but not required. We arrived as a walk-in and were greeted promptly with a smile by the hostess, Sophia, our names were…

Restaurant usiness in London

London is a city with a large number of restaurants, with a wide variety of food available in them. The choice that is available is probably not available in many other countries, and the reason for that may be the development of the country and the city as a center of attraction for a variety of people from all over the world. The situation of restaurants is now changing and giving way to fast food restaurants.

During the last ten years or a similar period, there have been a lot of new restaurants that have come up in London, in terms of both quality and choice of food. The first point to note is the choice of the restaurants in terms of area. In the West end area there are a number of expensive restaurants like Mirabelle and Claridges in addition to the regular budget restaurants,…

Bibliography

Business Economic Notes - 16" (October 1990) Retrieved at  http://www.inlandrevenue.gov.uk/bens/ben16.htm . Accessed on 2 May, 2004

Business Economic Notes 17" (October 1990) Retrieved at  http://www.inlandrevenue.gov.uk/bens/ben17.htm . Accessed on 2 May, 2004

Business Economic Notes 18" (October 1990) Retrieved at  http://www.inlandrevenue.gov.uk/bens/ben18.htm . Accessed on 2 May, 2004

Greater London Authority, Visit London" Retrieved at  http://www.london.gov.uk/gla/publications/visit_london/report.pdf . Accessed on 2 May, 2004

One of the things that will make a difference for the customers is represented by the quality of the food, which needs to be fresh, first and foremost, and tasty.

The good quality of the food also refers to how tasty the dishes are.. From this point-of-view, it is highly important for the restaurant to have a skilled chef. The recipes that the restaurant offers can represent an important opportunity. Steaks are more or less the same in all the restaurants, but the manner in which they are cooked as well as the side dishes can really make a difference.

A third factor that can contribute to the successful functioning of the restaurant. This factor is represented by the quality of the services. One may come to a restaurant to enjoy the good food there, but he or she will surely not come back if they have to wait an…

Bibliography

Charlotte, Wikipedia, the free encyclopaedia, Retrieved August 19, 2007 from web site:  http://en.wikipedia.org/wiki/Charlotte,_North_Carolina 

Charlotte, North carolina; a busines aproach to social and economc equity, Retrieved August 19, 2007 from web site:  http://www.nlc.org/ASSETS/F8A7B558872649EC941092690E3BD46C/Chap%205%20Charlotte.pdf 

Charlotte, Retrieved August 18, 2007, from web site:  http://www.visitcharlotte.com/ 

Dining in Charlotte, Retrieved August 18, 2007, from web site:  http://www.ktmills.com/Community_Links/page_1836475.html

Restaurants in Hotels

The restaurant business is a tough one, and the going can be even tougher for those located in hotels. This paper describes the pros and cons of operating a restaurant in a hotel. It then explains the chances of growth and profitability and makes recommendations for the types of restaurants and operations that are more likely to achieve success.

There are several benefits of having a restaurant in a hotel (Ursin, 1999). The first is having a built-in business from the hotel's guests. The restaurant may also be able to handle the hotel's room service and banquet business to drive extra revenue. A restaurant can often share kitchen facilities and banquet rooms with the hotel's food-and-beverage operation and may be able to derive discounts by ordering some of its supplies in conjunction with the hotel. Further, a restaurant can benefit from things such as a hotel's central…

Bibliography

Schonwalder, H. (2002, December 23). Restaurant and its past. Retrieved November 25, 2004 from RestaurantEdge Web site: http://www.restaurantedge.com/index.phtml?catid=622

Ursin, C. (1999, January). Checking inn: restaurants signing up for extended stays at hotels, Restaurants USA. Retrieved November 25, 2004 from Web site: restaurant.org Web site:  http://www.restaurant.org/rusa/magArticle.cfm?ArticleID=420 

Walker, C. (1997, December 5). Heathman Inc.: bolding going forth. Business Journal. Retrieved November 25, 2004 from Business Journal Web site:  http://www.bizjournals.com/portland/stories/1997/12/08/story7.html?page=1

Restaurant

Jim wants to start a restaurant in Savannah, GA that focuses on Low Country and Gullah cuisine. He knows that starting a restaurant means dealing with a large number of regulations at the federal, state and municipal levels. However, he feels that his recipe book is among the best and that he can attract a significant amount of the city's tourist trade, in addition to appealing to locals. Jim has a location in mind, in the heart of the historic district and is taking great care to understand all of the rules that will apply to his restaurant. These include regulations on businesses in general, on food handling, on alcohol and labor laws.

Regulations

Food handling regulations are managed at the state level, with guidance from the FDA's Food Code. The Food Code is a reflection of the high priority that HHS and the USDA place on food safety,…

Works Cited:

FDA Food Code 2009. Retrieved November 10, 2010 from  http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/default.htm 

State of Georgia Department of Human Resources Food Service Rules. Retrieved November 10, 2010 from  http://health.state.ga.us/pdfs/environmental/Food/Rules/FoodServiceRules.pdf 

Georgia Secretary of State. Filing procedures for Georgia entities. Retrieved November 10, 2010 from  http://sos.georgia.gov/corporations/filing_procedures.htm 

Fletcher, M. (2010). Obama to sell stimulus package to a wary Savannah. Washington Post. Retrieved November 10, 2010 from  http://www.washingtonpost.com/wp-dyn/content/article/2010/03/01/AR2010030101767.html

It was during this time that Nick and Terese welcomed their second son, Riley, into the world. After a brief hiatus from cooking, Nick's passion could not be contained and he, Terese, Nicholas, and Riley moved back to Florida where Nick and Terese made headlines after selling pressed sandwiches out of 1969 Volkswagen Bus.

Although Nick and Terese gained recognition for the delicious sandwiches they sold, they yearned to return to a simpler life, for themselves and their sons. So once again, they packed up their belongings and moved, this time to Ocilla, Georgia, where they were received with open arms and launched Nick's Steak and Pasta.

Nick's Steak and Pasta pays homage Nick's family, love of cooking, and background. Nick and Terese aim to bring a taste of New York to Ocilla while paying tribute to those who have inspired them, such as Grandpa Valentinetti, who was a professional…

While Nick and Terese were forced to return to New York, settling in Lake Placid, where Nick continued to create exquisite dishes and hone his craft. It was during this time that Nick and Terese welcomed their second son, Riley, into the world. After a brief hiatus from cooking, Nick's passion could not be contained and he, Terese, Nicholas, and Riley moved back to Florida where Nick and Terese made headlines after selling pressed sandwiches out of 1969 Volkswagen Bus.

Although Nick and Terese gained recognition for the delicious sandwiches they sold, they yearned to return to a simpler life, for themselves and their sons. So once again, they packed up their belongings and moved, this time to Ocilla, Georgia, where they were received with open arms and launched Nick's Steak and Pasta.

Nick's Steak and Pasta pays homage Nick's family, love of cooking, and background. Nick and Terese aim to bring a taste of New York to Ocilla while paying tribute to those who have inspired them, such as Grandpa Valentinetti, who was a professional baseball player and pitched for the New York Yankees during batting practice, and Terese's father whose tireless energy allowed him to provide a stable and secure home life for his five children.

Management must also alter the overall company culture and corporate environment. In order to effectively do so, management must communicate its vision, goals, and objectives to all stakeholders involved. By communicating this vision, management can ensure that all stakeholders are aware of the new objectives and the importance of each. In essence, management is enlisting others in a common vision by combining common aspirations (1). Through this means management creates an ideal image of what he believes the organization can become. Through this vision, he can then get other employees excited about future possibilities. Further, by becoming aware of the new objectives employees are better positioned to provide innovations and services that better align with the overall corporate objectives.

It is not enough to simple explain restaurant objectives and their importance, but management must also lead or model the way for subordinates to follow (2). This is important in regards…

References

1) "The Five Practices of Exemplary Leadership ™ | The Leadership Challenge." Robert Thompson. Web. 06 June 2011. .

2) "5 Practices of Exemplary Leadership: An Example." The Young Principal. Web. 06 June 2011. .

3) "The Five Practices of Remarkable Leaders." Leadership Lab. Web. 06 June 2011. .

The entire Blue Hill menu demonstrates the chef's commitment to emphasizing the connection between the farmer and the customer at the table. It provides a range of flavors and always features pristine, farm-fresh produce and artisan ingredients that remain consistent between Blue Hill in New York City and Blue Hill at Stone Barns.

WD50 helped introduce American palates to molecular gastronomy. It is a restaurant designed to stimulate the interests of people who think food can be fun. In my opinion, WD50's Michelin deserves a much higher rating for its food score because every new little dish is both a taste sensation and source of laughter and fun. It is definitely not recommended for strict traditionalists because every dish is presented to challenge your expectations, such as where a dish looks one way to the eyes but stimulates your taste buds much differently. Chef Wylie Dufrense is an FCI graduate,…

estaurant

HoQ approach for Fast Food Items

Just in Time (JIT)

Inventory control and a, B, C classification

eview the idea of supply chain strategy

Forecasting

Techniques and formulas for forecasting

Monthly Sales Data Plot

Production planning using the transportation method

estaurant:

The location of a business is important and it is significant for retail and entertainment business to be located according to the demographic settings that are suitable for business. The demographic factors required for successful business operations consist of various components. These components include the number of inhabitants of the area, local and regional demographics including the economic factors and city. The choice of three cities Queens town, otoura, and Auckland are available. The decision of desired place will base on the market survey results. The high population areas will be selected. It is likely to procure rented or leased place in the targeted areas. However three alternatives…

References:

Jiao, J.R., & Chen, C.H. (2006). Customer requirement management in product development: a review of research issues. Concurrent Engineering,14(3), 173-185.

Longenecker, J.G., J William Petty, I.I., Palich, L.E., & Hoy, F. (2011). Small business management: Launching & growing entrepreneurial ventures. South-Western Pub.

Monden, Y. (2012). Toyota production system: an integrated approach to just-in-time. USA: Productivity Pr.

Stevenson, W.J., & Hojati, M. (2007). Operations management (Vol. 8). New York: McGraw-Hill/Irwin.

According to Brech, these trends do not leave much time -- or money -- available for dining at full-service restaurants. In this study, the respondents "reported their families ate at cafeterias, family or chain restaurants, or fine dining restaurants only once or less each week" (Brech 1998: 21). This is not to say, though, that the number of full-service restaurants in countries such as the United States has declined in recent years. To the contrary, during the period between 1972 and 1997, the number of full-service restaurants increased by 35%; however, the number of fast food establishes more than doubled during this same time period (Akst 2003). These trends represent a sharp divergence from consumer eating habits a few years ago, and it was not until 1995 that consumers spent more at fast food establishments than they did at full-service restaurants (Pardue 1999).

Not surprisingly, given the highly competitive nature…

References

Abernathy, T. & Hart, R. (2004) "Evaluation of an HACCP Pilot Program for the Food Service

Industry." Canadian Journal of Public Health 95(6): 470-471.

"About Us." (2010) Aspen Systems, Inc. [online] available from

In addition many researchers point out that having a consistent vision and strong, defensible unique value proposition are also critical for the continued viability of a restaurant.

elationship marketing and the ability to build and sustain a loyal customer base are just as critical as the ability to manage a restaurant financially. The immediacy and trust that customers develop over time with a restaurant becomes an integral part of its brand, and the continual reinforcing of this trust-experience-loyalty triad is critical for the growth of any independent or franchised restaurant.

Additional factors that positively affect long-term restaurant viability are having a distinctive and highly differentiated concept that is defensible even in areas where there is high restaurant density. The core concepts of Differentiation, cost leadership, and focus have been suggested as competitive advantages for coping with competition (Porter, 1980, 1985). A firm can achieve profitability over a rival in two…

References

Bayou and Benett - Profitability Analysis for Table Service Restaurants. Cornell Hotel & Restaurant Administration Quarterly. April 1992.Pgs. 44-59

BB&T Capital Markets - CEC Entertainment Profile. BB&T Capital Markets Report. July 26, 2006. Barry Stouffer CFA, CPA

Bruderl & Schussler -, "Organizational Mortality: The Liabilities of Newness and Adolescence," Administrative Science Quarterly 35 (1990): 530-447.

Domino's (2005) - From the 2005 Analyst Day Presentation downloaded from the Internet on November 26, 2006:

The parking lot is also visible, so I get to see people taking their laundry in and out of the building. Some people use baskets and others use pillowcases, garbage bags, and even boxes. All kinds of people wash their clothes there. I see people ranging from bikers to mothers with children. The city changes when it rains, at least from this perspective. The buildings simply do not look good against the grey. Some views are stunning with dark clouds looming overhead but not this place. The buildings across the two-way street are simply too close for comfort and rain falling only seems to make me feel claustrophobic. Winter can be dreary, too. While winter is bad everywhere, it is worse here because the effect of the weather are within close proximity of the window. In fact, the window is always more neglected in the winter. The bottom is always…

Tom's Urban menu communicates the concept of an upbeat, casual, social venue with an urban flair.

The language is informal and trendy. The word "urban" appears more than once.

About a hundred different items are on the menu.

The menu is extensive, focused on pub grub, with a tremendous amount of variety including pizza, burgers, and "urban street tacos." Influences are from different cuisines of the world. Both lunch and dinner offer small plates for sharing, to emphasize the social concept of the restaurant.

There are several sections including sliders, sandwiches, grilled meats, full plate entrees, salads, and the tacos.

Prices range from $6 to $26 depending on the item.

f. The graphics and font that are used signal upbeat, trendy, and casual ambiance.

g. The menu is a digital copy.

I would expect the concept of this food service operation to be pub grub with a focus on social…

NYC African Restaurants

African Restaurants

African Restaurants in NYC

The restaurant's soft industrial lighting makes the chrome gleam. A soft and expansive backdrop of blue gives the space a cool and slightly futuristic industrial like a hip loft in the future. Exposed brick walls are tinged in a blue sheen and the distressed wood chairs and tables have been stained steel gray and have marble table tops. In three weeks, Cisse Elhadji, the owner of Ponty Bistro in Midtown, will open his new restaurant La Terengea. Located at 144 West 139th St., the restaurant us nestled in between the Hudson and Harlem rivers a few blocks west of the City College of New York. The location of the restaurant is quite lucrative given its relative proximity to both Central Park as well as Yankee Stadium.

Though Elhadji has succeeded once with an African restaurant, La Teregenga is still a gamble.…

Tose additional taxes are determined at te local level, but Clark County does not impose tose additional taxes. Indiana is also one of te states tat impose state income taxes; terefore an employer in Indiana must prepare witolding information for its employees. Te general requirements of state income tax witolding in Indiana may be found in Ind. Code § 6-3-2.

Finally, in Indiana, business licenses and permits are a matter of local and county law, and tose requirements will be examined in te local law section.

Labor and wage issues are of major concern to employers and are covered by a wide range of laws, ranging from occupational safety issues to weter or not an employer can loan an employee money. An employer must understand all of tese laws in order to be in compliance wit state labor laws. Indiana maintains a state minimum wage, wic is governed by Ind.…

http://caselaw.lp.findlaw.com/scripts/getcase.pl?navby=case&court=us&vol=379&page=241 

Katzenbach v. McClung, 379 U.S. 294 (1964). Retrieved from Findlaw website:

 http://caselaw.lp.findlaw.com/scripts/getcase.pl?navby=case&court=us&vol=379&page=294 ?

popularity of foreign restaurant: consumer attitude and behavior toward foreign cuisines in Bangkok

Thailand as a tourist destination

Thailand has become a tourist destination hotspot for its scenic beauty, the humble nature of their people, and the relative value of foreign currencies relative to the baht. According to EIU ViewsWire (2003), "Growth in the tourism industry in recent years was the result of the depreciation of the baht against non-Asian currencies (which improved competitiveness relative to destinations outside the region), aggressive marketing campaigns and an increase in the number of airlines offering flights to Thailand." (EIU ViewsWire, 2003)

Additionally, according to EIU ViewsWire (2003), "Tourist arrivals rose by 5.8% to just over 10m in 2001, despote the global economic downturn and the September 11 terrorist attacks in the U.S., bringing in Bt 295bn (U.S. $6.6 bn) in revenue. Thailand benefited from its reputation as a safe and stable society and…

References

"A century of certification," 2003, Health and Hygiene, vol. 24, no. 2, pp. 12-12-13.

Anne-Mette Hjalager & Magda, A.C. 2000, "Food for tourists -- determinants of an image," The International Journal of Tourism Research, vol. 2, no. 4, pp. 281-281.

Asia's Biggest Sourcing Event for Foods and Beverages Ever Kicks Off This Week 2011,, PR Newswire Association LLC, United States, New York.

Chen, M. 2009, "Attitude toward organic foods among Taiwanese as related to health consciousness, environmental attitudes, and the mediating effects of a healthy lifestyle," British Food Journal, vol. 111, no. 2, pp. 165-165-178.

There is a fascinating history with this cuisine in New York, as it used to be made surreptitiously in SO hotel rooms to meet the needs of the underground laborers from West Africa who craved food from home (Sietsema, 2011).

More evidence of the power of this trend comes from New York African estaurant Week, a bi-annual event that just completed its run, with 17 participating restaurants. The African community in New York has become quite active in promoting its heritage and culture, and this starts with food. The NY African estaurant Week has become the centerpiece of that effort, highlighting the exception standard of African food in New York.

I propose to produce a multimedia package for the New York Times that includes the following: There will be a 1200-word story focusing on the growth of African dining in New York, the variety of options and the characters involved.…

References

New York African Restaurant Week. (2014) website, various pages. Retrieved May 11, 2014 from  http://nyarw.com/ 

Sietsema, R. (2011). Our 10 best West African restaurants in NYC. Village Voice. Retrieved May 11, 2014 from http://blogs.villagevoice.com/forkintheroad/2011/05/our_10_best_wes_1.php

Wainaina, B. (2005). How to write about African food. Voices of Africa. Retrieved May 11, 2014 from  http://voicesofafrica.co.za/how-to-write-about-african-food/

African Restaurants Outline

Ooops! Sorry, please disregard!!

Begin by describing one or more than one of the restaurants in Harlem. Include a bevy of sensory details (this is a piece about food, after all). Discuss the colors, scents, the particular types of food being served to people (meats, vegetables, etc.) Also focus briefly on the customer base, note its diversity, add this to the sensory details where possible (for example the click of the utensils as a Russian company enjoys the ambiance of the restaurant, etcetera). The key is to show, don't tell. You don't want the reader to know what you're talking about in the first few paragraphs.

Delivery of the ho, here, hat, hy, How, etcetera

Explain that the aforementioned details can be seen taking place at any variety of African restaurants in Harlem. Denote the vast influx of such restaurants in the past couple of years, including…

Works Cited

Ebony. "African Restaurant Week Storms New York City." www.ebony.com. 2014. Web.  http://www.ebony.com/life/african-restaurant-week-storms-new-york-city-323#axzz35nkQz6Wn 

Harris, Kysha. "New York African Restaurant Week." New York Amsterdam News. 2014. Web.  http://amsterdamnews.com/news/2014/apr/24/new-york-african-restaurant-week/

However, there is a unanimously accepted opinion that the best way to curb this problem is through voluntary actions and consumer education.

BUFFET

Buffet dining another type of restaurant commodity primarily attends clients who are interested in getting economical deals of unlimited quantity and diverse platter of multi-cuisines. The buffets are second on the restaurants hit list, and make considerable business especially in breakfast and dinner platter when families can come and spend time together. Buffets include almost all cuisines, appetizers, salad bars, soups, beverages, seafood and desserts and are instantly served. The variety could be as extensive as 250,000 different meals and snacks served on the buffet table, as at Walt Disney World food-service fantasia everyday (Nation's estaurant news); often food is accompanied by light music or other performing art entertainment. Buffets usually thrive in vacation and tourism spots in tropical areas, islands, and places that draw big crowds…

Reference:

Jacquelyn Lynn, Feb 2003, You Are What You Eat: A How-To For The Budding Restaurant, Entrepreneur, Pg 1.

Judith Potwara, July 2004, Breaking the chain: a declaration of independents against chain restaurants, Entrepreneur, pg 1.

Fast growing, fast food, August 1, 2005, Retail Traffic.

Jayne Hurley and Bonnie Liebman, March 2005, Fast food in '05, Nutrition Action Healthletter. Page 1.

Mediterranean restaurants in Chelsea, NYC

Mediterranean restaurants: Chelsea

Uncle Nick's Greek Restaurant is located at 747 9th Ave. It offers traditional Greek food such mezze plates, whole grilled fish, staples like mousakas and pastitio and more unusual offerings such as loukanika horiatika (Greek sausage sauteed in wine sauce). Despite its homespun name, Uncle Nick's is not a diner. It is a Mediterranean restaurant that showcases specifically Greek food, although it does include some dishes more commonly found in American restaurants, such as a 'mixed grill' of friend zucchini, eggplants, and peppers. ut even these are showcased with a scordalia dip (traditional Greek potato and garlic dip) rather than the usual sour cream found at a diner. Instead of the standard diner 'Greek salad,' Uncle Nick's offers feta cheese and tomato drizzled with olive oil. Along with fries, offered 'sides' include the traditional Greek dandelions, and the desserts span from Greek…

Bibliography

Aleo Restaurant. Available at  http://www.aleorestaurant.com  / [2 Dec 2012]

Nisos' Mediterranean Cuisine. Available at:  http://www.nisos-ny.com  / [2 Dec 2012]

Periyali. Available at:  http://www.periyali.com/menu.htm  [2 Dec 2012]

Uncle Nick's Greek Restaurant. Available at: ahttp://unclenicksgreekcuisine.com / [2 Dec 2012]

As with many consumer-oriented businesses, fast food restaurants need to maintain a strong but unobtrusive security profile. Their structures and access points need to remain accessible while still preventing malicious behavior. This security survey of a fast food restaurant provides an example of how to perform a total security audit, identify weaknesses and risks particularly with regards to customer and employee safety, and offer suggestions for improvement.

Property and Perimeter

The outermost boundaries of the fast food restaurant are the limits of the company’s locus of control. There is a lot the fast food restaurant can do to improve its perimeter security, without deterring customers. In fact, making upgrades to the perimeter security can serve a dual purpose as improving aesthetics. The current perimeter is empty, dark, and exposed. These weaknesses open the possibility for criminal behavior, as the access points are “obscured by low light,” (Locknet, n.d., p. 1).…

Chain Restaurant

One chain restaurant that went bankrupt recently was Bennigan's, which filed for Chapter 7 bankruptcy in 2008 (Tozzi, 2008). All of the company-owned stores closed, and many of the franchise-owned stores also closed. Of those franchise-owned stores that survived, many suffered as a result of the negative publicity and loss of key advertising and purchasing support. hile 138 locations avoided bankruptcy initially in 2008, only 35 of those remained by 2010 (Stockdale, 2010). This paper will examine the external environment in the casual dining industry at the time of the Bennigan's bankruptcy, and the extent to which the company's strategy contributed to its downfall.

In 2008, the U.S. economy was headed for recession, and this has a significant negative impact on the casual dining industry. The industry had 81,000 restaurant locations, making for a highly-fragmented marketplace that was in all likelihood well over capacity. As a result, some…

Works Cited:

Goldberg, E. (2012). The benefits of the franchise model. Franchising.com Retrieved February 11, 2012 from  http://www.franchising.com/howtofranchiseguide/benefits_of_the_franchise_model.html 

Horovitz, B. (2008). Casual dining chains hunger for change. USA Today. Retrieved February 11, 2012 from  http://www.usatoday.com/money/industries/food/2008-10-13-casual-dining-restaurants_N.htm 

Stockdale, C. (2010). Ten vanishing American restaurant chains. MSNBC.com. Retrieved February 11, 2012 from  http://www.msnbc.msn.com/id/44891779/ns/business-retail/t/ten-vanishing-american-restaurant-chains/ 

Tozzi, J. (2008). Bennigan's bankruptcy fallout. Business Week. Retrieved February 11, 2012 from  http://www.businessweek.com/smallbiz/running_small_business/archives/2008/08/bennigans_fallo.html

A restaurant critic from a Toledo paper explains about the meals: "During two recent visits, it became obvious to us that calling the food home-cooked is a stretch. One afternoon we opted for the breakfast and dinner samplers from the oversized menus ($7.99), which brought a mix of good and mediocre food to the table. A lunch of somewhat salty turkey noodle soup ($2.59 a cup) and a well-stacked reuben sandwich ($4.99) hit the spot, as did the breakfast sampler: eggs done perfectly over easy accompanied by decent buttermilk pancakes, hash browns, country ham, grits, and a helping of sweet fried apples."

The food critics are not the only ones who rate the Cracker Barrels highly. On Epinions.com, online visitors rated the restaurant 4 1/4 out of 5 stars. "One thing I did notice about this place is that it caters to all the senses. irst walking in you get…

From a personnel standpoint, the private company once proclaimed a policy of eliminating gay and lesbian workers in response to "the perceived values of our customers but now as a publicly held business, has said it will now offer its workers protection based on sexual orientation.

However, their places are not all squeaky clean legally. In September 2004, the company was hit with a 8.7 million settlement to resolve all lawsuits brought or supported by the NAACP that accused the restaurant chain of segregating blacks in the smoking section and denying them service.

This April, with lower retail sales but increased costs of menu items, the store rose 2.5% in the five-week period ended April 29 compared to the same five-week period last year. The 52-week range for the stock is $30 to $44.60.

Subway estaurants Quality Management -- Using Teams in Production Management

Using Teams in Production and Operations Management

Subway estaurants is a privately-held corporation with estimated annual revenues in the $5B range, operating 45,000 locations throughout 100 countries globally. Subway is a subsidiary of Doctor's Associates, a company founded by Peter Buck and Fred DeLuca in 1965 with a $1,000 investment in a sandwich shop on Long Island, NY (Nawrocki, 2006). Market share varies significantly by country and region of the world, with their largest market share being in the U.S. And throughout North America, with nearly 35% of total available market for quick service restaurants (QS) in this region. Their market share through Europe and the Middle East is small, and growing quickly given the brand identity becoming more universally known The company's production and operations department is responsible for translating the strategic plan into a series of strategies and…

References

Blair, R.D. (1997). Franchise supply agreements: Quality control or illegal tying? Academy of Marketing Science Journal, 25(2), 177-178.

Field, K. (2009). Foodservice: Focus on food ops. Chain Store Age, 85(5), 126-126,128.

Liddle, A.J. (2007). Food safety, crisis communications tools win chains attention. Nations Restaurant News, 41(45), 28-28.

Luk, P. (2005). A strategic service quality approach using analytic hierarchy process. Managing Service Quality, 15(3), 278-289.

The mother and grandmother responded to being observed by facial expressions of disapproval, but these were short lived, and both women became more focused on their plates and the child, ignoring that they were being observed. This was an amazing defense mechanism, a false consciousness, which that allowed them to continue manifesting their disorder in a public setting. It was difficult not to experience a sense of empathy for the child, who would no doubt become a product of habitus, or a product of her environment. She is a young child whose own destiny has been sidetracked by her mother's and grandmother's overeating maladies.

Today, the term "McDonaldization" has been applied to the system and syndromes revolving around the fast food industry (Cohen, . And Kennedy, P. 2000, Global Sociology, MacMillan, London, p. 378). However, the hypothesis that is presented here, as a result of this observation study, is that…

Reference List

Henslin, J.M., (DATE), Essentials of Sociology a Down to Earth Approach by. Henslin 7th Edition, (PUBLISHER).

Cohen, R. And Kennedy, P. 2000, Global Sociology, MacMillan, London.

WWLTV.com, 2008, found online at:  http://www.wwltv.com/local/stories/wwl010208tpbuffetfight__.1c12476.html , retrieved 29 January 2008.

Ethnic estaurant

Eleftria Greek Taverna estaurant Concept

The Eleftria Greek Taverna is a restaurant designed for upscale professional families where both husband and wife work, yet both still want to have fully cooked, ethnic dinners that are of high quality with excellent nutritional value. The concept is that of both sit-down informal Taverna where the dress code is flip-flops and shorts or even business wear. The food serve will be both counter ordering and a more formal area to sit down and have a nice dinner with family. This will be differentiated by a partition in the restaurant. Hours of operation will be oriented towards the business lunch and dinner customer segments, opening at 10 am and closing at 11 pm Monday -- Friday and open 11:30am to 12 am Saturday and Sunday.

Target Market - Upscale dual-income couples making a combined income of $100,000 a year or more and…

References

Berta, D. (2005). Daphne's Greek cafe. Nations Restaurant News, 39(5), 84-84,86.

Friedland, A. (2002). Your big, fat Greek menu. Food Management, 37(12), 34-38.

Snyder, D. (2005). Daphne's Greek cafe harnesses costs with MenuLink. Nations Restaurant News, 39(26), S10-S11.

Leadership in the Restaurant Environment of "Antonio's" in San Francisco

From Rocco's televised reality-show restaurant to Anthony Bourdains' tales of a Kitchen Confidential, it becomes clear that leadership in a restaurant environment can often be diffuse, complex, and highly emotional in its nature. Rather than having a stringently gradated hierarchy of control in its environment of leaders and subordinates, a restaurant many be owned by one individual, backed financially by another, and managed daily by different individuals at different times of day, depending on whether it is lunch or dinner time. The food industry is service-oriented as well, adding an additional element to the mix, that of the often hungry customer. Moreover, the waiting staff so crucial to the eating establishment's success, and the ability of the hosts and hostesses, may vary. All of these individuals have differing degrees of tenure and loyalty to the organization. Thus, many potential personal…

London restaurant might change over the next ten years?

Background of recent changes

To appreciate the amount of change that can occur within the London restaurant industry over the next ten years and into the future, one must take a brief breath and pause to consider how far the industry has come in the past ten years. Ten years ago today, would anyone have thought that London restaurants would be exporting chefs to America to star in their own series on the American Food Network? Jamie Oliver's success alone as a brand name is testimony to how much the food industry has changed, shifted, and grown. Moreover, the Naked Chef's success as a television empire and reality TV show guru points to the increasing sexiness of food, specifically British food in the eyes of the world as well as the average British patron of the hospitality industry within London itself.…

The second part of Landry's alance Sheet shows all financing methods such as liabilities and shareholders' equity. Current liabilities are $1,186,083,456. Liabilities consist of current liabilities, long-term notes, net of current portion, deferred taxes, and other liabilities. Total current liabilities are further broken into components such as accounts payable, accrued liabilities, income taxes payable, current position of long-term debt and other obligations, and liabilities related to discontinued operations. The company also reports commitments and contingencies.

Lastly, total stockholders' equity (assets minus liabilities) for Landry's is shown as $316,899,073.

c) How much did they spend on property and equipment additions? Which financial statement did you find this information? What are the components of this financial statement?

Landry's reports spending on property and equipment additions as -$122,997,511. This is reported on the Statement of Cash Flows. Cash Flows are divided into three components, cash flows from operating activities, cash flows from investing…

Bibliography

Landry's Restaurant Form 10-K.  http://www.sec.gov/Archives/edgar/data/908652/000119312509055477/d10k.htm

5. Top-level managers are likely to be more focused on management issues and communication with middle managers than on possible personal issues. Top managers are generally focused on the mechanics of effective management, as well as on financial matters. While they should also encourage open communication between themselves and workers, this will often happen via middle managers and focus on business and financial matters. This is particularly so in large and complex businesses.

6. A milestone chart refers to the goals of a company or person. These are generally medium- to long-term goals that are projected for a specific deadline. A to-do list is the short-term actions that will be taken to achieve the goals on the milestone chart. The milestone chart therefore focuses on ideas and ideals, while the to-do list focuses on the practical achievement of these.

7. A PERT network refers to the Program Evaluation and Review…

Deja Food

In general, the handbook is good. It contains most of the relevant categories and for the most part offers a reasonable amount of specificity and clarity on critical issues. There are some things that need to be fixed, as noted below. The objective of such a document is first to provide insight to new employees as to what they can expect in terms of rights, benefits, terms of employment and other aspects that pertain to the job. In addition, the document does an excellent job of explaining what the nature of the restaurants are, and the overall service philosophies that guide the company. The second objective of a document such as this is to provide a reference for employees and managers alike when the issues covered in this handbook inevitably arise. The signed handbook is evidence that the human resource manager has covered the book and its contents…

Pursuant to this, the document is not complete without a comprehensive social media policy, outlining what sorts of posts are appropriate with respect to the Restaurant. Guidelines should be set, and explicit, along with remedies for violations of those guidelines. In 2015, a comprehensive social media is a must. A special section should be added for those who have access to the company's social media accounts, as there are special responsibilities that go along with that access.

Lastly, the question must be asked as to whether or not there is some sort of employee advocate. This is obviously not a unionized workplace, but are there any committees or any senior employee representatives to whom an employee can turn when there is an issue, particularly an issue that might preclude turning to the immediate supervisor. Such information, if relevant, would be an important addition to this document. Also, is this document available in Spanish? While Hispanics only make up a small portion of the population of Madison, it is not inconceivable that at some point in the future the need for a Spanish-language version of the guide could arise, if for no other reason than to provide clarity on critical issues for employees whose English may be sub-fluent.

All told, the document is reasonably good. There are a couple of notable omissions, most particularly a section on policies with respect to social media. There are also a couple of areas where greater specificity is warranted. Clarity is an important guiding principle for a document such as this. With the amendments noted above, the document should be considered to be clearly articulated, and easy for people to follow.

Marketing Communication for Subway Restaurant

Marketing for any product or any service depends on the inherent reasons for the demand of that product or service. Thus the relative importance of different aspects is not the same for the marketing of different products or services. A restaurant is a place all of us go for a meal, bit, in our own minds, the rationale for going to different types or classes of restaurants are different. This determines the people who will go to that particular restaurant and what is the level of prices that he expects to pay. Some high class restaurants may get a crowd who just want to be seen there to improve their social status. ut, subway restaurants are for the hoi polloi.

A product for the general public is viewed in marketing terms more as a sales exercise than a publicity exercise. (uttle, 1996) Marketing is generally…

Bibliography

Buttle, Francis. (1996). Relationship Marketing. In Francis Buttle (Ed.), Relationship Marketing: Theory and Practice (pp. 1-16). London: Paul Chapman Publishing Ltd.

Manning, Gerald, L. & Reece, Barry L. (1997). Selling Today (7th Ed.). Upper Saddle River, NJ: Prentice Hall.

Dainow, Sheila & Bailey, Caroline. (1988). Developing Skills with People: Training for Person to Person Client Contact. New York: John Wiley & Sons Ltd.

Scholtes, Peter, R. (1988). The Team Handbook: How to use Teams to Improve Quality. Madison, WI: Joiner Associates, Inc.

DK's BBQ estaurant

Improving Sole Prop Business

DK's BBQ estaurant

DK's BBQ estaurant

Business organizations have to keep themselves abreast of the changes in their business environment. In order to sustain in a challenging environment and achieve competitiveness in the industry, they have to ensure operational excellence and superior financial performance with each passing day (Attaran, 2004). With the evolution of Globalization and rapid advancements in the field of Information Technology, businesses find it quite harder to compete with the other industry participants with the help of their traditional business operations and processes (Kurtz & Boone, 2011). It has become a need of the present times to institute latest technological processes and systems in the business so that a traditional stone-age firm can operate like a competitive firm (Diorio, 2002). From purchase of raw material to the production, marketing, and sale of final products; each and every step in the…

References

Attaran, M. (2004). Exploring the relationship between information technology and business process reengineering, Information & Management, 41(5): 585-596.

Diorio, S.G. (2002). Beyond "e": 12 ways technology is transforming sales and marketing strategy, 1st Edition. New York: McGraw-Hill.

DK's Restaurants, (2012). About. Retrieved on October 3rd, 2012, from

Indulska, M., Green, P., Recker, J., & Rosemann, M. (2009). Business Process Modeling: Perceived Benefits, Lecture Notes in Computer Science, 5829 (1): 458-471.

Spring Street Restaurant of Hotel Windsor

With the rising growth of hotel business, it is important that the management techniques must include and adopt the changes. In a lot of cities, the business of hotels has been re-built with addition of latest technology (Rutherford & Fallon, 2007). People fond of hotels, and individuals who use hotels on frequent basis, expect high quality for the amount of money that the hotel requires. The various companies within the business understand the different aspects of motivating, training and recruiting the staff to make sure that the customers receive the best service from them. The business of hotels is difficult in the sense that they cannot easily achieve something different and unique that would give them an advantage over their competitors. Thus, the success of a hotel business is highly based on personal interactions and engagement of the employees with the customers to take…

Bibliography

Cairncross, G., Wilde, S.J. & Hutchinson, L. (2008). Training and service quality: a case study analysis of regional Australian restaurants. Tourism and Hospitality Planning and Development, vol. 5, no. 2, pp. 149-163.

Canina, L. & Carvell, S. (2007). Short-term Liquidity Measures for Restaurant Firms: Static Measures Don't Tell the Full Story. Cornell Hospitality Report, 7 (11) 1-18.

Cho S, Woods RH, Jang S, Erdem M (2006) Measuring the impact of human resource management practices on hospitality firms' performances. International Journal of Hospitality Management 25: 262-277

Duties of a Restaurant Manager. (2015, May 03). Retrieved from Hospitality Guide: http://www.hospitalityguild.com/Careers/01_RM_duties.htm

The Cheesecake Factory is as such an upscale restaurant, offering full services, but providing these services in a casual and pleasant atmosphere, rather than in a setting of elegance and formalism.

The unique selling points at the Cheesecake Factory are represented by the ambiance and the combination on the menus. As its name suggests, the company is specialized in the production and vending of cheesecakes, but it also sells other food categories, to serve a wide array of needs. Aside from its restaurants, The Cheesecake Factory also operates two baking laboratories in which they produce and retail their bakery products.

One important component of the success registered by The Cheesecake Factory is represented by the geographic spreading of the stores. The over 100 restaurants are placed in locations with increased customer access, meaning as such that they are easy to reach and appeal to customers. Additionally, another strength of the…

References:

Restaurant concepts, Allfoodbusiness.com,  http://www.allfoodbusiness.com/restaurant_concepts.php  last accessed on December 16, 2011

Website of the Cheesecake Factory,  http://www.thecheesecakefactory.com  / last accessed on December 16, 2011

In order to capitalize fully on the market segment of travelers in search of convenience rather than a particular destination or certain luxuries, affordability and a consistent level of basic quality should be emphasized in both ventures. In addition, the separation of the hotel and restaurant branding is desirable in order to promote the greatest revenue from both ventures. In keeping with the convenience and quality aspects of both business ventures, and the need for consistency and careful management control without extensive owner oversight, Holiday Inn has been selected for the hotel brand and management company, and Chili's has been selected as the brand and operator of the restaurant. This combination should provide the revenue and profitability that the owners are seeking without engaging in necessarily expensive attempts to increase occupancy rates.

Profitability in the hospitality industry can be more difficult to come by than might be imagined, but it…

References

Brinkers International. (2012). Accessed 20 March 2012.  http://www.brinker.com/company/ 

DineEquity. (2012). Accessed 20 March 2012. http://investors.dineequity.com/phoenix.zhtml?c=104384&p=irol-irhome

IHG. (2012). Accessed 20 March 2012. http://www.holidayinn.com/hotels/us/en/global/support/about_ihg

Wyndham. (2012). Accessed 20 March 2012. http://www.wyndhamworldwide.com/

Banning Smoking in Restaurants in All States

Through this study, the author aims to support a policy regarding ban on smoking in restaurants in all the 50 states of USA. The author is of the view that smoking should be banned in restaurants in all 50 states to lower the rate of second hand smoking related diseases in non-smokers

Due to bad impacts on secondhand smoke, it has been banned on public places and educational institutions in many states. For example, Utah fully banned smoking in restaurants in 1995 and California imposed a complete ban on smoking in restaurants and bars in 1998. No further complete smoking bans were passed by any state till 2002 when South Dakota totally banned smoking in workplaces, and Delaware totally banned smoking in workplaces, restaurants, and bars. As of 2002, the number of states where there is complete ban on smoke at workplace, restaurant…

Works Cited

Borland, R., Mullins, R. Trotter, L., & White, V.(1999). Trends in environmental tobacco smoke restrictions in the home in Victoria, Australia. Tobacco Control, 8, 266-271

Cunningham, R. (2006). National and subnational legislation requiring 100% smokefree restaurants and bars. Canadian Cancer Society. Retrieved on August 28, 2011 from www.smokefreeottawa.com/2006_en/pdfs/smokefreevacations.pdf.

Dockrell, M.J., Sandford, A., & Ward, S.(2007). Smoke-free public places and their impact on public health. Epert Review of Pharmacoeconomics & Outcomes Research, 7(4), 309-313

Farrelly, M.C., Nonemaker J.M., Chou, R., Hyland, A., Peterson, K.K., & Bauer, U.E. (2005). Changes in hospitatilty workers' exposure to secondhand smoke following the implementation of New York's smoke-free law. Tobacco Control, 4(4), 236-224

Business Description

The business created is an automated restaurant. Autodine Restaurant is a business venture that is expected to flourish and prosper in the forthcoming periods. This is an advanced business idea purposed to appeal to consumers within the market. The restaurant will provide meals and services similar to any 4-star hotel within the nation, and providing exclusive meals every Friday night. The general staffing plan is that human beings will cook the meals served within the restaurant. The rest of the work such as washing dishes, cleaning floors and serving of meals to the customers will be automated. The robots undertaking these services will be fully functional, being able to hear and understand different languages conveyed by consumers and being able to communicate in return (Cumming, 2012). In addition, the robots will be programmed to welcome the clients at the reception. This is meant to add to the appeal…

OpenTable has a number of strengths from which it derives its success. These include its brand, its marketing capabilities and its large base of restaurant customers. OpenTable does have some weaknesses, however. The company has a bad reputation among its customers, leaving its industry open to exploitation from a new rival. Another potential weakness for OpenTable is its customer service -- the company appears genuinely unconcerned about meeting the needs of its customers, something that creates risk. There are a few opportunities in the market for OpenTable. The first is continued organic expansion, as there are always new restaurants to sign up. Geographic expansion is another possibility, as the OpenTable concept can be used anywhere in the world. The third opportunity is to develop value-added services. An improvement in its service offerings would give OpenTable the ability to build an even larger market for itself. There are a few threats,…

In that regard, it is also conceivable that food-to-go items introduced by the mobile service truck will generate demand for similar items in the Yats restaurants.

It is anticipated that the initial expenses for the fully outfitted and equipped mobile food service truck will be approximately $70,000. It is also anticipated that the truck crew will require some initial training and that the Yats chefs will have to participate in adapting the available food fare to the mobile environment. This process will include an assessment of what menu items can be easily prepared in the truck and how their ingredients will be packaged and stored for that purpose. Instead of hiring outside workers with experience in mobile food service operations and providing instruction to them in connection with learning how to prepare Yats products, it is preferable to recruit mobile truck operators from current Yats employees. It may be advisable…

At this level, the emphasis would fall on operational efficiency. Vice versa, at a high end restaurant, the services provided would be complex and the focus would fall on the experience provided to the customers.

The location of the restaurant influences the marketing efforts. For instance, a restaurant located in a central site, with increased and easy access to customers would focus less on marketing and its very presence would lure customers in. On the other hand, a restaurant located in a more isolated place would have to devise points of difference by which to convince customers to travel the distance and eat at the restaurant.

Then, the marketing efforts impact the attraction of customers, and subsequently the revenues generated by the firm. Finally, the adjacent offering -- such as valet parking at high end restaurants or menu diversity at fast food restaurants -- impacts the levels of customer satisfaction…

Strategic Management Case Study of Four Worlds Restaurant

WHO? How would you describe the target segment? Which segments does Four Worlds not target? Make assumptions where needed in order to build on the information provided in the text and discuss the type of segmentation that would have revealed the need for such a restaurant as Four Worlds.

Chef Nadero Ravioli and his team of culinary experts have clearly positioned the ambitious and innovative business model of Four Worlds restaurant to target particular segments of the dining market. By devising a prix fixe menu consisting of highly specialized cultural cuisine concepts, the management structure at Four Worlds is hoping to attract high-end consumers accustomed to the luxurious meals Chef Ravioli has created. The purchasing system implemented by Four Worlds also confirms this demographic focus, because an online-only booking system and variable pricing structures depending on time of booking are both provisos…

Small Business

Description of the Business

The business is an Italian restaurant in a small town. The name of the restaurant is Vesuvio, the famous volcano that overlooks Napoli. The restaurant has wood pizza oven, and has been certified as an authentic producers of Neapolitan pizza. Furthermore, there are many other dishes on the menu, focused on pasta and salads, but also incorporating some classic Italian seafood and meat dishes. The restaurant has a focus on the cuisine of Naples and the surrounding region on Campania. To that end, the restaurant makes its own mozzarella di bufala, with milk from a local farmer. Some Sicilian and Roman dishes are also among the meals that rotate on the fresh sheet. There is an extensive wine list, and the restaurant makes its own limoncello and amaro liqueurs.

Customer Relationship Management

The restaurant is in a small town, and there are basically two…

As mentioned in the Market Needs topic, many people are heading for restaurants that offer fast food at a slightly higher price, but at a much higher quality, and delivered by employees who do not feel degraded or otherwise fatalistic about their role at work. While the latter issue may be debated by intellectuals in management school courses or readers of the current bestselling book, "Fast Food Nation," the fact remains that American society will continue to want more for less.

-Price

The meals range from $4.50 to $11.00 and can be served with extra carbs if ordered by the customer.

-Promotion

The promotion of the company will occur primarily on the internet to compliment the word of mouth marketing campaign. This will allow us to focus on our specific benefits that are sought by our base. For example, personalized portion control, custom meal plans, and the ability to gain…

References

J Health Care Mark. 1993 Fall;13(3):18-25.Identifying the health conscious consumer. Kraft FB, Goodell PW.W. Frank Barton School of Business, Wichita State University, KS.

Annexure 1: Questionnaire for Cluster Analysis

1. What criteria do you have for food that you eat?

2. What criteria do use to determine what restaurant you should eat at?

An HIS would enable Morgan to manage these operations for the business in a unified fashion. Since every restaurant is relatively similar in terms of its operations and H needs, all could operate using the same accounting approach to these business elements and all such functions could be unified using HIS.

A Human esource Information Systems (HIS) can track a variety of workplace needs, including (most critically for Castle's) the need for "complete integration with payroll and other company financial software and accounting systems" and management of records regarding employee attendance, hours and disciplinary information (Heathfield 2011). Critical functions such as employee's variable hours and the different seasonal needs of the restaurant regarding labor could be easily tabulated using an HIS. If all restaurants were equipped with the software, Morgan could manage such elements virtually from his office.

It should be noted that Morgan does not necessarily need every possible…

References

Heathfield, Susan. (2011). Human Resources Information System (HRIS). About.com

Retrieved May 16, 2011 at  http://humanresources.about.com/od/glossaryh/a/hris.htm

Hot ings Restaurant

Vision and Mission

A vision statement can help to define an organization's purpose. A good vision statement should therefore not only be inspirational, but should serve as the framework for all strategic planning (ard, 2011). The business that I am creating is a Hot ings Restaurant / Sports Bar. The vision that I have for the restaurant is a complete entertainment package consisting of a sports bar and a restaurant that specializes in the best wings in town. The atmosphere will be one of total fun, from the staff to the menu to the televisions and other entertainment throughout the facility. I envision the wings being the centerpiece of the menu, topped with a proprietary hot sauce that comes in Hot, Fiery and Blistering. There will also be cooler sauce options for those who prefer. I envision the wings being what draws people through the doors and…

Works Cited:

Radke, J. (1998). How to write a mission statement. TGCI.com. Retrieved March 19, 2011 from  http://www.tgci.com/magazine/How%20to%20Write%20a%20Mission%20Statement.pdf 

Serrat, O. (2010). A primer on corporate values. Knowledge Solutions. Retrieved March 19, 2011 from  http://www.adb.org/documents/information/knowledge-solutions/primer-on-corporate-values.pdf 

Ward, S. (2011). Vision statement. About.com. Retrieved March 19, 2011 from  http://sbinfocanada.about.com/od/businessplanning/g/visionstatement.htm

Subway estaurants

Small Business- Subway estaurants

Amidst the depths of the Great ecession, one restaurant chain managed to grow their revenues and bottom line with a unique marketing concept created by a franchise owner. The now famous "Five Dollar Foot Long" was launched by a Stuart Frankel, a Miami Subway Franchise owner, and is "a national phenomenon that has turbocharged Subway's performance" (Boyle, M. November 5, 2009). Subway restaurants with 2010 revenues of 15.2 billion, is the global leader in locations with 33,959 topping McDonald's 32,373 locales (Brandau, M. March 9, 2011). The Subway story is instrumental in analyzing the costs and benefits of the franchise concept, but also is useful in explicating the three fundamental questions of economics: what product or service to produce, how it is produced, and for which customers it is produced for (Mankiw, G.N. 2004).

What does Subway Produce?

Subway is the ninth best global…

References

Boyle, M. (November 5, 2009). The Accidental Hero. Businessweek.com. Retrieved November 7, 2011 from  http://www.businessweek.com/magazine/content/09_46/b4155058815908.htm 

Brandau, M. (March 9, 2011). Subway may have More Units, but McD Holds More

Cash. Nation's Restaurant News.com. Retrieved November 7, 2011 from  http://www.nrn.com/article/subway-may-have-more-units-mcd-holds-more-cash 

Canter, L. (February 10, 2011). Joining the Subway Franchise Team. Food and Drink

Adams vs. Uno estaurants, Inc.

Gerald K. Adams, the plaintiff, had been employed by Uno estaurants, Inc., the defendant, for several years. On March 20, 1996, Adams arrived for his nighttime line cooking shift at Uno estaurants in Warwick. Few minutes into his shift, Adams noticed that the restaurant's kitchen floor was soaked with a foul-smelling liquid that came from the drains. The plaintiff then complained of illness and went home and then notified the Department of Health regarding the draining issue at the restaurant's kitchen. The department responded through visiting the restaurant and ordering it to be closed that night after discovering the health hazard brought by the drainage problem. When the restaurant reopened the following day after sanitizing the kitchen, the restaurant's manager, David Badot, called Adams into his office and shouted at him while trying to find out whether he informed the Department of Health. Adam shouted…

References

FindLaw. (n.d.). Protecting Yourself from Unsafe Working Conditions. Retrieved May 13, 2017, from  http://employment.findlaw.com/workplace-safety/protecting-yourself-from-unsafe-working-conditions.html 

Guerin, L. (n.d.). Workplace Retaliation: What Are Your Rights? Retrieved May 13, 2017, from  http://www.nolo.com/legal-encyclopedia/workplace-retaliation-employee-rights-30217.html

Grill Kabob restaurant SWOT

Strengths

The position of the proposed restaurant is a high traffic area where the residents and commuters in the region transverse. The location of a business according to (Sengupta, 2005) plays a critical role in influence the business's potential to sell out in the market. In this case, the Fox Valley Mall plays host to thousands of the city commuters and during the weekends and holidays, the traffic increases by 5 to 10%. The traffic presents strength to the restaurant to market its products creating demand and appetite to potential clients.

The proposed restaurant has the strength in product range and customer service. This package offers the customer an opportunity to choose from the wide product range the food that will meet their desires. The customers will be given considerable attention and have an opportunity to have the meal delivered for free. The employees will present…

References

Sengupta, S. (2005). Brand Positioning: Strategies for Competitive Advantage. New York City, U.S.: McGraw-Hill Companies, Incorporated.

Grill Kabob estaurant: Marketing and Financial Objectives

The marketing objective for Grill Kabob restaurant shows the key targets such as recruiting a vibrant sales team that will reach out to the market, branding the business and the employees, steadily increasing the market share and retaining customers.

According to (Fey, Morgulis-Yakushev, Hyeon Jeong, & Bjorkman, 2009) the employees to a business form a significant connect between a business and employees. In this line, employees need to have what it takes to sell the initiated idea while appealing to the potential market. The sales team will be selected in accordance to their suitability to the intended business venture. A consistent assessment will be taken on to ensure that they meet the business' intended image in the market.

Grill Kabob will create a brand name that will heighten potential client awareness in the market. The employees will be branded by downing a Middle…

References

Fey, C.F., Morgulis-Yakushev, S., Hyeon Jeong, P., & Bjorkman, I. (2009). Opening the Black Box of the Relationship between HRM Practices and Firm Performance: A Comparison of MNE Subsidiaries in the U.S.A., Finland, and Russia. Journal of International Business Studies, 40(4), 690-712.

Song, H., & Xiaoli, S. (2012). The Experience Marketing Strategies of Maky Food Company. [Article]. Asian Social Science, 8(2), 283-286.

Racism in Restaurants

Discrimination has long been an issue when it comes to people and immigration. Whether immigrants came of their own free will or were brought in through slave ships, intermingling of races and ethnicities have led to hard struggles. Although some may say racism is not as troubling or as severe as it was in earlier times, it is still manifests in subtle ways throughout society. For instance, the service industry has shown through several studies that racism exists and can influence the behavior and comments of wait staff and servers. This may come as a consequence of expectation, as servers anticipate non-white people, especially blacks, tip poorly, or it could be the negative stereotypes often attributed to non-white races like anger, rudeness, and frugality. Needless to say, most of what servers anticipate of their non-white customers is baseless (and especially as it pertains to race and ethnicity,…

Often servers assume the worst in people because they are faced with daily interaction. This daily interaction fuels preconceived stereotypes and then the behavior the servers create often perpetuate their own negative beliefs. "Findings reveal substantial server negativity toward African-Americans' tipping and dining behaviors. Racialized discourse and discriminatory behaviors are also shown to be quite common in the restaurant context" (Brewster & Rusche, 2012, p. 359). As many will notice, the media depicts blacks as being angry, negative, and lacking capital. Obviously most black people are not like this and should be respected like everyone else, but there is a larger bias towards treating blacks poorly in restaurants than any other race and ethnicity other than simply lower tips. Additional studies reveal some of the potential reasons why servers may behave poorly when it comes to waiting on black patrons and customers.

Among the negative behaviors is the lack of desire servers have to wait on black parties. "Among other things, servers attempt to negotiate with other white employees to avoid having black parties seated in their sections and actively try to trade off such "undesirable" parties" (Dirks & Rice, 2004, p.30). The logic behind the servers' actions in regards to tipping is self-perpetuating because the servers avoid black customers since they expect poor tips. So the question is whether or not black customers/patrons tip lower on average than whites and non-blacks because of the way they are treated. Thus the relationship based on stereotypes might led to behaviors that perpetuate the actual stereotype itself in a dynamic fashion by wait staff providing inferior service and dissatisfying the black customers.

The study continues stating the results provide signs of racial tipping differences that should be viewed carefully in the service background in which they perpetuate and that the service industry, in particular restaurants, should take distinctive care to guarantee that when waiting staff serves black Americans, they should deliver service that validates a good tip. People are all

Starbucks

2010 MOST ETHICAL RESTAURANT

Starbucks Coffee Company was chosen Most Ethical Restaurant for 2010, according to strict screening methods and criteria (Ethisphere, 2010). These criteria were corporate citizenship and responsibility, corporate governance, innovation in public well-being, industry leadership, executive leadership, regulatory and reputation track record and internal systems and ethics or compliance program. Starbucks is the lone recipient of the award in the restaurant and cafe category (Ethisphere).

Company History

Starbucks Coffee Company started as a single an narrow store at the Pike Place Market in Seattle in 1971 (Starbucks, 2010). Its name was inspired from the novel, "Moby Dick," which describes the romance of the high seas and the traditions of the early coffee traders. From the start, the company offered and served some of the world's finest fresh-roasted whole bean coffees. Current chairman, president chief executive officer Howard Schultz first entered a Starbucks store in 1981 and…

BIBLIOGRAPHY

CRO Corporation LLC (2009). Corporate responsibility. Corporate Responsibility

Magazine: Shared Expertise Media LLC. Retrieved on October 16, 2010 from http://www.thecro.com/?qnode

DeLoitte Consulting LLP (2009). Organizing for corporate responsibility and sustainability. Case Study- Starbucks. DeLoitte Development LLC. Retrieved on October 15, 2010 from http://www.chicagolandchamber.org/YourChamber/greenbusforum/Documents/DeloitteCorpResponsibility.pdf

Ethispere (2010). 2010 world's most ethical companies. Ethisphere Magazine. Retrieved on October 16, 2010 from  http://ethisphere.com/wme2010

Therefore, I do believe that qualitative research is necessary. The financial statements can reveal much, but there are definitely instances in which the financial statements require contextual understanding for proper interpretation. Without this understanding, the firm's numbers may only reveal raw data. Raw data can be interpreted any number of different ways, so it is essential that qualitative analysis be conducted in order to place the numbers within a framework that will make understanding easier. or example, Landry's is taking on debt, but we know from the company's statements that this is to finance expansion and that hopefully when those properties are open, the returns will begin to improve.

How the firm makes money is an important consideration. This can help to not only place past performance into perspective but also to provide greater understanding of the firm's future prospects as well. Competitive advantages can be derived sometimes from the…

Free Cash Flow = Cash from Operating Activities -- Capital Expenditures (aka Cash from Investing Activities)

2003: $121,529 -- 189,930 = ($68,401)

2002: $111,637 -- 274,913 = ($163,276)

Eat at My estaurant

The author of this report has been asked to answer two general sets of questions. One pertains to the mechanics of net income versus operating income and other economic factors for a business and much of the rest pertains to the financial data for three different firms. Items that will be discussed will include cash flow ratios, net income, operating income, debt to income ratios and so forth. As noted above, some answers will be general in nature while others will be quite specific. One thing that will be identified as part of this work is which of the three firms might be on thin ice given the financial statistics that are presented in relation to that firm.

First off, the difference between operating income and net income is that the former is revenues minus the cost of getting that work completed, or cost of goods…

References

Investopedia. (2016). Investopedia - Educating the world about finance. Investopedia. Retrieved 11 February 2016, from  http://investopedia.com

Benihana Case Study

The simulation makes a substantial contribution to the manner in which the case study can be analyzed and understood. In particular, by making use of simulation, it was possible to understand the details of the profitability of Benihana and also offer several insights on the management of operations. The main objective of this simulation was to maximize utilization, throughput time as well as the nightly profit generated for the evening hours of operation, that is, from 6pm to 10:30pm. This was achieved by employing different strategies such as bar sizing, batching, hours of operation and also advertising (Dhamdere, 2002).

The initial five challenges are specific challenges in this case where only one or two factors can be altered to achieve maximum nightly profit. The ultimate challenge encompasses (1) designing and coming up with the best strategy and (2) making use of factors from the challenges previously tackled,…

References

Dhamdere, D. M. (2002). Operating Systems: A Concept-based Approach. India: Tata McGraw-Hill Publications.

Institute of Management Accountants. (1999).Theory of Constraints (TOC): Management System Fundamentals. Statements on Management Accounting.

Khan, K. (2015). Applying Theory of Constraints to Manage Bottlenecks. Six Sigma. Retrieved from:  http://www.isixsigma.com/methodology/theory-of-constraints/applying-theory-constraints-manage-bottlenecks/ 

Nafees, A. (2007). Queuing theory and its application: Analysis of the sales checkout operation in ICA supermarket. Department of Economics and Society University of Dalarna.

Concentrating on these areas will help attract customers from this generation.

Marketing

Customers choose how they want to learn about and interact with businesses. While the last 50+ years of the Cafe has been more driven by personal relationships, the current generation chooses to use the Web and social networks. Marketing as a result must embrace digital content strategies and delivery coupons regularly to clients over Facebook, Twitter and other platforms. It must also seek to create mailing lists that can be managed through hosted platforms including Constant Contact. In short, the Cafe must redefine its marketing strategies to reflect how its customers want to learn and evaluate the Cafe. The total experience of the Cafe needs to be evaluated from the context of enhancing the customers' valuation of it; not staying stuck in the past and coasting on quaintness and customer loyalty.

Supply Chain and Purchasing

Today the supply…

References

Bernoff, J., & Li, C.. (2008). Harnessing the Power of the Oh-So-Social Web. MIT Sloan Management Review, 49(3), 36-42.

Brian Brus. (2005, December 26). Wi-Fi connects businesses to more customers. Daily Record and the Kansas City Daily News-Press, p. 1.

Corinne Kator. (2007, April). Productivity, one bite at a time. Modern Materials Handling, 62(4), 24-28.

McKenna, Regis. (1995). The market was the teacher. Research Technology Management, 38(2), 10.