Restaurant High Level Case Study Solution

FINE-DINING RESTAURANT - HIGH LEVEL

This report refers to the high level fine dining restaurant concept of the original project integrated with the actual plan missing facts and amending those entailing a certain risk factor for a structure of this kind.

As for the indicated time-lines for the several issues solutions, it should be noted that "a priori" unpredictable date postponements might occur for reasons beyond the project.

In the case that this catering/restaurant service type is selected, from an economical standpoint an essentially important part of the project will be based on an impeccable service quality that will require intense and specific training programs. If this appears to be the case, the success will largely depend upon the actual management in charge of the training activities which is partly still vacant. The necessary timing to find adequately skilled staff for this kind of service can only be estimated . Moreover, the cost of the

As for the economic factor, this plan contemplates the mere actual cost as the data related to the intervention areas are missing.

Above "CAPACITY" table shows the restaurant capacity considering different time ranges and the related service options offered.

An objective interpretation contemplates a margin of error tolerated by the client segmentation for this type of restaurant, in particular in the case of a new restaurant launch and/or when the brand is not consolidated on the local or international market.

In the above-mentioned prospect, any possible error (any such event can easily take place) will bear direct consequences rapidly and negatively influencing the customers inflow forecast.

Above "RISK" table shows the main objective risk factors.

The dishes have to be served in due time and their quality must be impeccable. The error margin for an already well established restaurant at this level is about