These elements which fall under atmospheric qualities ultimately affect the overall dining experience for consumers including the various aspects of crowding within a restaurant environment (source). Future research into different restaurants which create different social environments by the design of the space can greatly affect the overall crowding and thus, improving the utilitarian perspectives within a restaurant
Title: To evaluate customer satisfaction and service quality in a fast-food restaurant in India. 1 Introduction 1.1 Define Service Quality: "Service quality is an engaged assessment that mirrors the client's view of particular measurements of service: unwavering quality, responsiveness, confirmation, Empathy, tangibles. Fulfilment, on other hand, is more comprehensive: it is impacted by view of service quality, item quality, and cost and in addition situational elements and individual elements. "The creation of customer satisfaction can provide several benefits, including the relationship between companies and consumers are harmonious, providing a good basis for the purchase and re-creation of customer loyalty, and form a recommendation
There are three main objectives of pricing, which are the most important for a restaurant: support of the image, profit maximization, provision of high quality products. It is a known fact that the price of the final product consists of its costs and trade margins. Thus, to determine the pricing formula: price=average cost + profit + VAT (tax). At first price will be established on the basis of cost of the row product adding a little part of profits to the price to attract clients, thereby advertising the restaurant through visitors and creating favorable consumer
These formed a conception that comprises foodstuff, environmental considerations, customer entertainment and hospitable servicing in its determination to maintain consistency with their Japanese culture. In addition, the proprietor is planning development steps to expand to a broader variety of customers. On the other hand, Hiroaki Aoki has two main issues troubling him in his efforts to achieve the restaurants’ objectives. The first issue is the means of achieving sustainable expansion and upgrade of his product sales and services rendered to clients. This is in line with a determination to cater for an extensive variety of audience, though maintaining the quality and the Japanese cultural environment.
Maintenance: the risk related to possible damages and malfunctioning must be taken into account considering that is represents a structure work-in-progress adjustment process. The management skills must be impeccable and consolidated. Usually, in the case of a new restaurant opening (generally speaking in this type of structures, the consolidation-also called "casa madre"-of the original structure always follows its launch) the management members are supported by an adequately trained and consolidated staff. Service type and product offered: the restaurant target customer is a top class member. The market receptive parameters where Marbella is located must be considered.
PERFORMANCE OBJECTIVES To construct a very successful project for a successful restaurant, there should be a very successful strategic performance objectives. These objectives clearly simplifies the targets this project is targeting and outlines the different methods and resources to make this project a very successful one among the different other projects in the same field. In other words, these objectives will guide all the efforts towards achieving these strategic performance objectives for the project, the restaurant in this case. As it is seen all around the cities and different town, there are different restaurant that are aiming to attract the most valued customers to attend these restaurant for the purpose of achieving the a good
Extent to which the Culture, structure, routines, resources and capabilities are aligned to the Strategy Culture – Organizational culture comprises of the shared beliefs, norms, ethics, practises and values within an organization. It forms as a base of any strategy. If McDonalds want the business strategy to develop within the organization and implemented successfully it must fully align with the organizational culture. The strategy designed should be such that it doesn’t compromise of the values of the organization or should be made at least enough adaptable and flexible that it can change or evolve with time. When culture aligns with strategy formulation and implementation the organization operates more effectively and efficiently.
Lastly, Consistency of the product that we will serve is also important to provide customer satisfaction and it could be our competitive advantage in the market. To maintain the operation of our business, good customer relationship must maintain and also provide employees the right benefits because they serves as the front-liners of our business and their actions can reflect to our Restaurant. Continuous advertising through flyers, product giveaways, through social media, etc. should also take place to attract more customers that are not within the bracket of our target market, providing promos will also do. We conducted several suppliers that could help our business to run smoothly and building a healthy relationship with them could help us to operate our business
Rahnama (2012) conducted a study entitled “Evaluation of Factors Affecting Customer Loyalty in the Restaurant Industry.” It was concluded that food quality is the most important factor affecting customer satisfaction and loyalty; it is recommended that the restaurant management take into particular consideration the taste, appearance, and presentation of food, food healthiness, and also try to increase food diversity in order to cover various tastes of different customers. As for the restaurant environment, it is recommended that the restaurant chain provide an attractive environment through the use of interesting design, appropriate colors, and even by proper layout of tables and chairs. It is recommended that the restaurant managers pay particular attention to the quietude of the restaurant environment and contribute to satisfaction and loyalty of customers by creating a peaceful and agreeable space. Regarding service quality, it is recommended that the restaurant managers provide the necessary training on treating customers for staff and branch managers. Furthermore, it is recommended to implement appropriate measures to minimize the time used for serving food and paying bills.
CHAPTER 4 THE TARGET CUSTOMER AND MAIN VALUE PROPOSITION Mamibeka values its customers by providing good customer relationship. We do not only serve good food but also we value our customer well. Finding the right people to work with the restaurant is very important since they are the front liners of our business. Treating our staff members equally would also lead to an effective operation of the business. The staff members should be well taken care off, so that they will be motivated and help our restaurant grow.