Employees in this part of the business should be aware of recent trends, concepts, and regulations that are to be upheld. Marketers are expected to be knowledgeable about many issues, especially those concerned with their work roles. The scenario reflects the incompetence of the firm’s marketing team. It is a problem that must be dealt with immediately to send a stern message to other employees. Chicken International Group, like any other food production establishment, is supposed to guarantee customers quality products.
Indirect (Employee benefits) The restaurant staff, restaurant managers and full-time employees are entitled to a range of benefits and rewards. Hello Burger's has offered its employees a flexible work schedule and competitive salaries for management training, and performance evaluation of investment opportunities that encourage the growth of skills and earning power. It's a good way to earn extra income for anyone. Besides that, other benefits include giving free uniforms to employees and various discounts such as discounts for dining. Hello Burger's full-time employees are eligible for the compensation and benefits are enhanced as the Comprehensive Group Insurance Plan that offers medical and hospital facilities, dental and life insurance for employees.
After interviewing Daniel Marsh in order to learn more about the required etiquette standard that his job requires, I must say that I was impressed. I was impressed to learn about how much his job, Chick-Fil-A, value their employees and customers. The level of etiquette that Chick-Fil-A requires their coworkers to display shows how much they care about the reputation of the company. According to Daniel, Chick- Fi-La requires their customers to remain friendly and calm at all times, even with rude customers. Daniel’s coworkers are allowed to talk to each other with a firm and sometimes slightly aggressive voice, however the use of a firm tone is always prohibited when talking to customers.
In addition, diversity is more than a philosophy at Kentucky Fried Chicken. It is part of their founding co-working principles. Their global culture is actively developing a workforce that is different in style and background. In the end, the environment is very important at Kentucky Fried Chicken because they want to make the best food to their customers. They made a lot of plans to reduce their environmental influence and plans to be
A customer’s first impression of a restaurant stems from the atmosphere and the service and these are critical items in getting a first time customer to become a regular. Ensuring that this newly available time is focused on ensuring that the processes relating to those two items are efficient can help to ensure business continuity. This also means; increased demand, increased productivity and overall improvement in the restaurant’s efficiency which would lead to increase revenues, and service quality. There are always a flip side to every new venture and outsourcing is not any different as there are disadvantages that are faced by restaurants. The key disadvantage is that it becomes difficult to ensure that the quality of the food provided meets the standards of the restaurants.
To compete with their competition and to lower the cost they build their own logistic network and own fleet truck, they choose the best supplier to maintain their quality and also started buying locally to reduced the cost and it helps to maintain good relation between host country government. They trained their employee regarding behavior with the customer and how to make customer satisfy in long term business. They studied about the consumer behavior, taste preference, age/demographic factor etc to understand the local market. As in the CAGE framework cultural, Administrative, Geographic and Economic factors they opted when people says it’s very hot about their food they change the menu as per their taste and made 50 menus with local taste and also started selling breakfast as per the local
The India chain of restaurant food concept. The same technique was followed by Barbeque Grill. The started chain of restaurant in India with the same concept of having the live grill food in 2012 in Vadodara by galaxy gourmet private limited.they have great chain of live grill food across india and managed well by their staffs. Competitive Strategies –to servive in todays competitive era of hospitality this is the method where you can archive the competitive advantage of the market.same thing followed by the barbeque nation.the unique style and live grilled food which is first introduced in India by barbeque nation in 2006 which is followed by barbeque grill.Barbeque nation have a good expansion and business all over India a good chain of food restaurant. The porters five forces are used to determine the competitive position of BBQ nation 1) Strength of barriers to entry : the existence of low cost or other complementary obstacles that stops new competitors from easily entering an industry or era of business.and how strong they are in ?
The answer to those questions need explication. Now days in business world, there are lots of concepts. The owner of the business needs to follow these concepts and keys to become successful. One of the most important concepts is employee engagement. How the owner follows this concept.
When it comes to restaurant, food quality is the most important components in the dining experience (Namkung and Jang, 2007; Sulek and Hensley, 2004). Previous studies has indentify that the primary list of a restaurant is the food quality, Clark and Wood (1999) said that food quality act as an primary factors that can influence customer loyalty, Susskind and Chan (2000) on the other hand said that the key success for a restaurant is the food quality provided by the restaurant and drawn them to visit restaurant often. Sulek and Hensley (2004) said when it comes to comparison of food quality with environment components or service quality, food quality is the most crucial factor that can derive customer satisfaction. In addition, evidence shown
Recent studies have found that service quality has been seen as critical for the success of organizations because of its close link with customer satisfaction (Parasuraman, Zeithaml and Berry,1985;Gilbert and Veloutsou, 2006)especially in the service industry.Factors influencing service quality can be grouped into tangibles and intangibles. Tangibles are the physical aspects of a restaurant, while intangibles include other factors such as assurance,empathy and responsiveness of staff(Qin et al.2010).Sometimes,it is clearly shown that good service quality can improve the level of customer satisfaction even though their product quality is fail to materialize.This essay argues that good service quality can compensate for poor product quality in