The interview was conducted with Edouard de Broglie, the CEO of Ethik Investment Group that operates a chain of Dans le Noir restaurants all over the world. The first restaurant was established in Paris in the year 2004. The main concept of the restaurant is eating in pitch darkness, and thus, giving the society an opportunity to have a unique social, human, and sensory experience. The company operates restaurants in Paris, London, Barcelona, a franchise in Saint Petersburg, and had also established temporary restaurants in Bangkok and Warsaw. The idea of this project also includes employing disabled people, mainly blind people and people who are visually impaired. Dans le Noir was established and financed by Edouard de Broglie with the help of Paul Guinot …show more content…
Dinner in pitch darkness? Is it safe? It sounds very challenging for me, how can you manage in the restaurant to offer such an opportunity?
First of all, we have a professional team, which is the key element for a successful business and for the customers’ satisfaction. Our restaurant venues are equipped with everything that is needed, like the security systems, lockers, and etc. Our blind guides / servers become your eyes and your shoulders for the time of the experience, and this is the main idea of our concept: the exchange of social roles. You should not be scared: even though first minutes you might feel uncomfortable, you will adapt and would enjoy the beauty, deepness, uniqueness, and openness of this experience.
3. Entering the hospitality industry is a very costly movement. How did you manage to finance all of the activities related with the restaurant opening, if not a secret?
The whole project was financed by my own savings and in cooperation with Paul Guinot Foundation for visually impaired and blind people. The first restaurant was opened in Paris in the year 2004, and was followed by opening of the restaurant in London in 2006. Dans le Noir became the first privately owned “in the dark”
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
There were two major issues that Ehrenreich has with working in the restaurant. The first one is the management and the second issue is the amount of money she makes. The management is views as the enemy to the employees; making new rules for the staff and the endless accusations about the employees behaviors. The salary for restaurant employees makes it hard to secure housing, prescription drugs, and any unexpected expense. “Serving in Florida” written by Barbara Ehrenreich is a reflected recap of her time working in the restaurant industry.
What is typically imagined when entering any establishment is that the experience should be seamless. That is, from the moment you enter until the moment you leave you don’t have a single feeling that anything at all has gone wrong; your goods or service was delivered in an efficient and effective manner. A fast food restaurant, coffee shop, or grocery would need to implement procedures that leave an impression on their customers, as interaction with them is brief. I went to Jason’s deli at around 5:00 p.m. on a Thursday however they were not busy. I have never been to this establishment before so I was not familiar with the procedures in place to process the customers.
The rhetor of the article, For many restaurant workers, fair conditions not on menu, uses several rhetorical elements to construct her argument and build upon her ethos. She uses logos to expand her credibility and ethos, as well as to make her pathos statements more rational. She appeals to the reader’s sense of American patriotism and freedom to try to sway the opinions of the reader. The article’s main argument is that workers in the restaurant industry are being unfairly treated with their minimum wage.
Implementing new systems is expensive, and mistakes can be devastating. And for some concepts, it’s possible that the presence of employees is actually a restaurant’s competitive advantage. Compared with grocery stores and gas stations, many people come to restaurants exactly because they want some human interaction.
This case is about Soloman’s restaurant Tutti Matti, and the current struggle she is facing is with the budget – build restaurant brand awareness to attract more customers and increase customer base.
The restaurant can also engage a group of community that is in need within the jurisdiction of its operations. Such would include groups that have limited healthcare, limited life prospects, limited resources, as well as limited markets for their goods. Through targeting such disadvantaged groups within the community within which it operates, Cheesecake Factory will unquestionably
Examination to get in the Hong Kong University. So I stayed in Hong Kong and studied.
What I take out of this interview is that by operating a restaurant and providing service to customers, the owner should always keep the customer’s comfort in mind. Beside the customer, they also need to mind the environment as to how the employee should act with one another where no one experience threatens or uncomfortable towards each other. I do hope however that in class we will cover harassment but with the limited schedule it won’t be allowed. However, the matter on Employment Discrimination will be discussed, which is also a big deal in the work industry. Nori Nori has a policy that provides equal opportunity to all current and future employees.
The restaurant business is a challenging industry and if a company has a strategy that works for them as well as their employees, it should stay the course and tweak as needed.
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
Restaurants provide homogeneous products, though service delivery may differ from one place to another depending on the caliber of regular customers registered over a period of time as well as the target market. This means in most cases, service delivery will remain the main factor behind success of any enterprise in the hospitality industry.
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.