I will be talking about Carmine’s Southern Italian Restaurant, Specifically the Theater District location where I work. Carmine’s located in the Theater District is a very successful establishment; I have met some of the hardest working individuals in my time of employment and have learned how the company works. They are a family style restaurant where all food is meant to be shared. Carmine’s implements a real good concept and I will be talking about all of things that help this business thrive and be a fan favorite in New York. The first Carmine’s opened on the Upper West Side on 91st street, in the year of 1990. The owner and founder Artie Cutler wanted to bring family style dining and home style Italian food to Manhattan. The Upper West Side location was a quick hit and Artie quickly wanted to expand. Two years later the second Carmine’s opened up in the Theater District on 44th street, back in the 1990s Times Square was not really known as mecca for restaurants but that quickly changed. Artie Cutler died of a heart attack in 1997, but his wife Alice Cutler kept his vision and dream alive. The first Carmine’s to open up outside of New York is located in Atlantic City at the Tropicana hotel; it opened up in December of 2004. Alice Cutler did not stop there she opened up another Carmine’s in the Bahamas a year later, Washington D.C in 2010, and the latest addition in Las Vegas at Caesars Palace. The Mission statement of Carmine’s is how important it is for them to have a wow-factor. They want every meal to taste delicious and unique. The General Manager (Mario Contacessi) from the Theater District location where I work said they really focus on the consistency of the food they serve, family atmosphere, and good pricing. Carmi... ... middle of paper ... ... Carmine’s an ideal place to have a meal before or after a Broadway play. Due to the fact that we are located in the heart of Times Square there is always high pedestrian traffic and people looking for a good place to eat. My personal insight of the operations is that Carmine’s located in the Theater District is great place to eat and work. They are making way more money than they are spending, they have managers that are knowledgeable and know how to control cost. Carmine’s is an overall successful business and is an ideal place of employment due to the fact that you can always move up in the company. I really enjoyed writing this paper because I work here and gave me a better insight and opinion of the establishment. The food is great and the people I work alongside are even better, we host some of the funniest and great people from around the world as our guest.
In 1999, Mr. Armetta made a major investment in excess of $300,000 at 623 Horseblock Rd, Farmingville with the purchase of property, required build out and franchise fees. Since opening in 2001, the business has produced annual revenues of approximately $300,000. The Ralph’s Italian Ices Franchise has over 80 Franchisees in the New York metropolitan area, with a significant foothold in Nassau and Suffolk Counties. Mr. Armetta’s store operates with an average of 10 employees from beginning of March to the middle of December and is consistily one of the top revenue Franchisees.
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.
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.
The title of the material to be critically analyzed reads as Working at Wendy’s and it is authored by Joey Franklin Working at Wendy’s is an interesting piece of material to read because it is insightful at the same time has an educative approach. The main point of focus in the print material is an individual’s pride. Joey states that there is a need to put one's pride aside and goes ahead by giving an example in the essay where pride was put aside and he ended up supplying households with the needed products.
Work Experience: Scott Conant interned at a famous restaurant in New York City named San Domenico. After Scott graduated at the CIA, he traveled to Munich, Germany for a year. After he came back to the United States, he worked as a sous chef at San Domenico where when he was in college, he interned at. in 1995, Scott was selected to be a chef at an Upper East Side Tuscan restaurant named Il Toscanaccio. Scott opened and became executive chef at an Italian restaurant named City Eatery. Later in his career, Scott opened many famous and well known Italian restaurants such as, Scarpetta Toronto at the Thompson Hotel in 2010, Scarpetta Beverly Hills and D.O.C.G. Enoteca at the Cosmopolitan in Las Vegas.
After a long day in school and studying, every student needs a night off to just relax and enjoy a meal at a restaurant. In this modern time, some aspects of a restaurant can be the deciding choice. Many choose their restaurant of choice based on either those they are with, their personal, cultural appetite, their routine eating habits or their mood. Some of these preferences are similar yet others are the deciding differences. Two common franchise restaurants that pose differences are Applebee’s and Olive Garden. These two restaurants present their differences in environmental and food options causing a choice between them.
Two locally owned famous restaurants in Sedalia, Missouri, El Espolon and El Tapatio, are both recognized as quality, authentic Mexican restaurants that serve Sedalia with outstanding service and great food. After paying each establishment a visit this past weekend, I have discovered some differences and similarities in the two. Although many of my relatives have chosen El Espolon as their favorite, I found El Tapatio to provide a more ethnic experience with their excellent food, sharp service, and clean venue.
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.
Did you know Panera Bread is one of the fastest growing franchises in America (Panera Bread Franchise)? The restaurant must have great qualities for people of all kinds to love it as much as they do. Visiting Panera Bread I had an awesome experience mainly because of its physical environment. Panera Bread has a great environment which is ideal for encouraging consistent business.
Born of the idea to preserve authentic Italian cuisine, Academia Barilla has faced strategic issues to increase profitability and growth. Offering not only high quality food products, but an education on Italian gastronomy, Academia relies on a differentiated marketing message of authenticity, with the quality to prove it. While striving to teach buyers of the difference between imitation and true Italian cuisine, Academia must continue to seek new strategies to reach a broader customer base. By studying the firm’s core competencies, and performing analysis on the industry, Academia has the tools necessary to meet their objectives.
Subway, one of the present leaders in the fast food industry was set up in 1965 in Bridgeport, Connecticut by Fred DeLuca. A family friend of him suggested this idea to help him pay for his education to fulfill his dream of becoming a doctor. Dr. Peter Buck, one of Fred’s friends agreed to be his partner with a loan of $1,000. There was a huge growth in the business relationship that changed the landscape of the fast food industry.
The Panera Bread Company began in 1981 as Au Bon Pain Co., Inc. Founded by Ron Shaich and Louis Kane, the company thrived along the east coast of the United States and internationally throughout the 1980’s and 1990’s and became the dominant operator within the bakery-café category. In the early 1990’s, Saint Louis Bread company, a chain of 20 bakery-cafes were acquired by the Au Bon Pain Co. Following this purchase, the company redesigned the newly acquired company and increased unit volumes by 75%. This new concept was named Panera Bread. Top management chose to sell their previous bakery-café known as Au Bon Pain Co. due to the financial and managerial needs of Panera. In order for Panera to become the success top management visualized all resources needed to become available for Panera. Panera Bread is now the most successful bakery-café in the category in which there are currently 1,777 bakery-cafes in 45 states and in Ontario Canada (Panera Bread).
We are appalled by the facts presented and we think that it’s not right anymore. The author wants us to see the truth behind the working conditions and feel like they are unacceptable. I feel as though we should protest the laws in place now that enable the dangerous conditions of these workplaces. As mentioned before, the “OSHA Reform Act” should be repealed because it prohibits OSHA from being able to inspect the factories. I think this is unacceptable and unethical because the act was put in place so factories do not lose money. Also, the rules in place at fast food restaurants, such as being trained before starting the job, should be more brutally enforced to ensure the workers’ safety. When I worked at a restaurant, the manager sometimes slacked on executing the rules so I didn’t know much about the job. I worked in a pizza restaurant that used cornmeal on the pans so the dough didn’t stick. When the cook took the pizza out of the oven, the cornmeal would fall on the floor making it slippery, but the manager never explained how to clean this up. Because of this, I would always slip on the piles of cornmeal while getting a pizza. Instead of owners and managers of fast food restaurants being worried about getting workers on the job more quickly, I think they should take their time explaining the job more carefully to prevent injury in the long
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
Three HR management implications for Angelo 's Pizza vision statement: to expand the number of stores and eventual franchise, while focusing on serving high quality fresh ingredients: