However it is not easy to implement the system as it have many stages of progress and will reduce the working hours of the restaurant, but the benefits outweighs the loss. Given the analysis if the solution is not followed it will cause the restaurant to lose their competitive advantage with their competitors. Also there are also few solutions that I provide, given that we can’t predict the future, the posibilities will help the restaurants if they failed to follow the
Fast food save time as many people have a tight schedule daily makes them have no time to home-cook. In order to make sure the work are done right at the time they required, peoples tend to consume fast food because the food prepared is very low and no waiting period. We are in modern times where everything is fast moving and mobile. Most of people prefer to eat while doing their stuff, like while working, driving or watching movie and others. Taking away some ready-made food is convenient as it is usually prepared in matter of minutes and it is available for most of fast food restaurant to save time their customer by offering a delivery services and drive-thru’s which is accessible and allow the customers to order it quickly without even have to get out from the cars and making delivery service to be
The risks of failure can come from many different reasons, such as “changing demographics, accommodating the unrealized demand for new services and products, market consolidation to gain market share in selected regions, and realignment of the product portfolio that requires selected unit closures” (Parsa, Self, Njite, & King, 2005). The ever-shifting trends can also be a risk to a restaurant if the trends move away from the concept of the restaurant. Market saturation of restaurants can also be detrimental to a business, if there are too many business’s in the area serving the same style menu as you, then you could lose out on a lot of potential customers in the slew of competition (Scott, ). Poor management is another reason a new restaurant can fail. This includes poor planning of labor and ordering of inventory.
3) Is to be different from other restaurants by providing a pleasant atmosphere along with innovative shows and well organized programs. 4) Good business management is very important for any restaurant business and managers who take responsibility of time schedules, financial statements, and employees tend to succeed the most. Of course, by doing so ethically. Cultural ethical norms must be created at the very being of the establishment of the organization as it will be easier to resolve any conflict or make a decision. A strong culture which scores high or moderate on risk tolerance, tend to form higher ethical standards from those other companies in which the mangers take no time to delegate work, guide, or support
The benefits are technology is easy to use. There is no need to keep software or a server I the restaurant, everything is accessed online and updated in the cloud. We need only internet connection to connect with the system. The staffs and the consumer don’t need to go to for any training to learn about the technology. It’s all easy.
These companies have focused intently on what they know appeals to the type of customers they want to attract, and have determinedly concentrated on delivering what is expected every time. The hotel focuses on a few important aspect such location, premises, service and the product of service offer. Besides that, would also be satisfaction. The level of satisfaction that a guess needs is way too high to be reach by the hotel. Every guest that walks into the hotel has its own level of expectation that the hotel need to reach.
So as a restaurant, they need have a clear picture of spend it in per item, category, or supplies level is not easy. The first step is obtaining data that is standard across all products. Try to control the food spend, I mean to reduce spend, bring more items under contract and prepare for contract negotiations. A restaurant also need to make sure the inventory is at the right place at the right time. Try to maintain high-quality food and service is the key to protecting your restaurant
Competition. There is no tendency in the restaurant industry to stiff competition relating with attraction the same customers. But it is a known fact that every restaurant should have a distinctive feature among others. It is not always about beating the prices. The restaurant may make up for pricing differences by offering better customer service, higher quality ingredients, a more engaging dining atmosphere or extra services as children's entertainment, live music, disco.
For example, in a very health-conscious market, a restaurant should offer healthy foods, while in a market where people prefer high fat foods, they should not. Another important social factor is the attitude that people have toward restaurants and eating out; a restaurant stands a much better chance in a market where people prefer to eat out than in one in which people prefer to stay at home. Technological In general, the restaurant industry is a low-technology industry. If there are strong technological demands in a market, this may make it difficult to enter the market. In the restaurant industry, specialized equipment is the largest technological factor / advancement in food preparing equipment for example ovens that can smoke meat or switch programmes to steam / roast over night (Vardy, 2012).
Chen , Yeh, Huan (2013) LITERATURE REVIEW The perceived satisfaction of the customer, determines eventual success of the restaurateur . And also the prominent factor of customer satisfaction shapes the consequence of restaurant experience. The three major factors that affect the final restaurant experience are called as brand image, customer loyalty and customer