Rhetorical Analysis Of Klits Eatery
Competitor Analyses
Kulits eatery
Input Throughput Output
-One personnel that does all the cooking, cleaning, serving and cashier work. The worker is also the owner
-Equipment are just regular, no state of the art facilities
-Ingredients like vegetables, fish, meat, beef etc.
-The ingredients came from the balintawak market
-Rent of P4 500 a month -The ingredients are then washed and sliced to certain sizes depending on the dish to be cooked
-The ingredients are then cooked to different dishes -Food that are displayed in the front of the eatery
Kulits eatery has a P4,500 rent per month and their income doubles the investment made per day, the owner cannot tell the specific investment he makes per day because it is varying, but the average
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The owner doesn’t want to tell the initial investment but she assured that her investment cost more than P500 000. The owner orders ingredients from Japan weekly thus increasing the cost. The chefs doesn’t necessarily need to know how to cook Japanese food because she can teach them how to. The resto bar has been operating for 2 years
Billys Tapa-to-go
Input Throughput Output
-Cook
-Two other workers that will get the orders, the owner is included
-Normal equipment is used
-Ingredients that came from the market -Cutting of the meat
-Seasoning of the meat
-Cooking the actual food -Food that will be
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Their equipment are just normal but their recipe for their meals specifically the tapa is delicious thus making the business profitable. Customer satisfaction is one of the key result areas by Karnavali because it offers food that the market wants and eat most of the time. High quality control will be attained because we the owners are the ones making the food that we serve therefore we can monitor the outputs thoroughly. Recordkeeping will be highly monitored also because the record keeper is also a part owner of the business.
Key results area Customer satisfaction is one of the key result areas by Karnavali because it offers food that the market wants and eat most of the time. High quality control will be attained because we the owners are the ones making the food that we serve therefore we can monitor the outputs thoroughly. Recordkeeping will be highly monitored also because the record keeper is also a part owner of the
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