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Case study about cafe
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1. The service being introduced is a “Book Café”; a coffeehouse that accommodates an in-house bookstore. This concept has been a huge success all over the world, and should be promoted on a larger scale, here in the United Arab Emirates. The café would function like any other coffee shop; serving hot and cold beverages like a variety of teas and coffees, baked goods like cakes, muffins and cookies, sandwiches and wraps, all of which would be prepared fresh daily. The only twist would be a book lounge within the shop, where customers can enjoy a wide range of books for reading while savoring comfort food. The café would be designed in a way that caters to both, readers and non-readers. We could serve as a pit stop right before work, to grab …show more content…
Thus we would require someone with good knowledge of books and other literary scripts available at the Book Lounge, who also has good communication skills. This post can be fulfilled by a recent graduate, realistically, with a degree in English Language. Approximate Salary = AED 1,600 per month. c) Cashier – He/she will manage all of the café’s cash related activities and will be required to tally the cash accounts at the end of each day for inspection by the Café Manager. Thus we would require someone with a good knowledge of accounting, who also has good communication skills as he/she will be in direct contact of customers. Approximate Salary = AED 1,400 per month. d) Kitchen Worker – He/she will be in-charge of preparing beverages and making sure each order is served with perfection. He/she will be trained to have appropriate knowledge about the kitchen equipment. Thus we would require someone with understanding of electronics and kitchen appliances, who maintains safety standards and hygiene. Approximate Salary = AED 1,400 per
The Broadway Café will want its supplier power to be low. The Café should seek out and search suppliers that will offer the lowest price. Since there are many suppliers of basic commodities (e.g., flour, sugar, bread) they all will be vying for your business. A private exchange or a reverse auction could be done in order for you to get the best possible price from your suppliers.
... are enough power outlets to fuel the creative mind of the techno-geared caffeine addict. The unique decor and fantastic music give it the feel of an NYC cafe. The friendly staff also contributes to the pleasant environment. All of the capable baristas are introduced on the restaurant’s website, with short and sweet bios about them all. This creates a close-knit family, all with a love for quality coffee. This familiarity encourages loyalty to the coffee shop. The full wall of windows provides a view of Bedford Street and again stresses that the products should be enjoyed in the morning. On a sunny morning, the light fills the cafe and illuminates the mural, a focal point. The artistic, wispy design disguises a boring brick wall as a magnificent work of art. The cozy and intimate setting encourages the consumer to return to enjoy the food and people that they love.
They offer a wide selection of breakfast foods and beverages, including great coffee, which the locals take seriously around here. The staff is friendly and there is a play area for the kids.
The article is a great example of the subjects cover in Business 101. It covers economics, franchises, marketing, and brand names. The article explains how coffee shops operate in a Global economy.
There is a Director of Food and Beverage that oversees the kitchen, catering, Banquets, restaurants, room service, minibars, lounges, bars and stewarding (Walker, 2013). There are several members of Management that report to the Director of Food and Beverage. The assistant Director of food and Beverage who assist the Director of Food and Beverage and helps to k...
Restaurant manager is a responsible position and career which has several opportunities to accomplish. The manager has to manage the whole restaurant staff, has to be flexible in approach and promote motivation and performance among them for better restaurant productivity and profits. Complete dedication is essential to reach highest position in management and for this the person has to settle certain goals and improve the skills, values and qualities with time and market demands (Brawer eta l., 2012).
Starbucks is a company in which purchases and roasts high quality whole bean coffees and sells them along with fresh, rich-brewed, Italian style espresso beverages, a variety of pastries and confections, and coffee-related accessories and equipment (starbucks.com). During my environmental scan in which took place at the Starbucks on the corner of Fair and Newport across the street from vanguard, I noticed many things in which where never brought to my attention in prior stays and visits at Starbucks; such as the many social groups in which choose to have their meetings at Starbucks. Thus in this essay we will discuss things in which many people do not really notice when going to Starbucks.
Starbucks is an international coffee house and it was created in 1971 when they opened the first store in Seattle, Newcastle. Currently, they own 21,000 stores in 65 different countries of the world, and their passion for the great coffee, excellent service and community interaction exceeds cultures and languages (Starbucks, 2014). This company is the number 1 brand coffeehouse chain in the world due to the best roaster, marketer and seller of speciality coffee. Its main slogan: “Our mission: to inspire and nurture the human spirit – one person, one cup and one neighbourhood at a time” (Jurevicius, 2013).
Checkers is owned and split equally three ways between Michael Anthony, Kory Gedin, and Meredith Guarco. All three owners have prestigious MBA degrees from Wagner College. Anthony, Gedin, and Guarco will supervise the Restaurant Managers and Accountant. The Checkers restaurant will be supervised by two full time Restaurant Managers as the building and kitchen is small and we will have only 3-4 workers on board at a time. Checkers is known for having a positive and “team effort” working environment and we will pride ourselves in maintaining a positive working environment as well as creating a positive relationship with our customers.
Caf? Expresso, as the first mover in the coffeehouse marketplace, which has expanded quickly and become one of the ?big three? players in the global coffee shops chain. However, recently this company is continuously facing a lot of problems in terms of its staff, easy-copied business model and product range, resulting this company lost its leading position to the number three. Therefore, its adjusted visionary goal is ?return Caf? Expresso to the number one position in the marketplace? (Beardwell, 2010). To achieve this goal, Caf? Expresso identifies ?the coffee drinking experience? is significant to achieve competitive advantage and customer value-added, which was delivered through three key elements (graph 1),
The name of my café is star bean cafe. Every year approximate 50,000 to 80,000 student and 10, 0,000 visitor are entered in New Zealand so that my main goal are those students and as well as local people and commercial people.
The coffee shop I decided to do my observation was the well known Starbucks just a couple blocks away. The reason I chose this coffee shop was because of it 's style inside, it attracted me. For example, one side of the wall has a glass top, and the lower part of the wall, made of wood and painted in a bright red color, which was one thing that attracted me and stood out. Outside of the shop people can actually see through the glass wall and get to see what’s happening inside of the coffeeshop. By the entrance you see these two red ceiling lamps which were shaped in a flower bud and these two tall green plants. Once you were in, on the right of the shop there was a counter with food and things to put in your drinks such as milk, sugar, chocolate, etc and the colors and how the food was displayed and served was appealing to my eyes. Behind that counter there was a long table with different electronic devices plugged into the wall. On the middle of the those there is a fridge just for ice and when I turned to the other side and I noticed a big menu on the wall. Further more into the shop, there was an area filled with tables, chairs, and sofas. The tables were in different shapes, one was round and the others rectangular, also there was four bamboo baskets and I looked around and noticed that the walls in that area were decorated with paintings.
Accounting is one of the fastest growing fields in the United States It expands each time a new store, a factory, a filling station, or a school goes up, whether in a large city or a small town. In today's society, the demand for good accountants for exceeds the supply. As our country has expanded, business and industry have become more and more complex, so control here is very important. And control depends on a great deal of the bookkeepers and accountants who can analyze figues and advise management on what should be done. They are using more scientific ways changing money, figuring change, and collecting sales taxes. Moreover, department stores and other companies now have plants and offices widely scattered throughout the country. A new set of bookkeepers and accountants, is needed at each branch. I know there are many managements supervisory, and junior or senior executive positions are bing filled by people who started as accountants because accountants have the knowledge of methods and finance and comprehension of the fundamentals of business, and acc...
Classic kitchen brigade refers to the way the kitchen in restaurants and hotels are set up, with a hierarchy of positions and responsibilities and duties to go along with each position. The kitchen brigade separates the kitchen into several departments and helps to organize these departments. Every department/station pays an integral role in the kitchen and a well-qualified staff must be presented to ensure efficiency. The individual at the top of the hierarchy is the Chef de cuisine (Executive Chef). This individual ensures that every station and operation in the kitchen is running effectively and efficiently. He is responsible for menu management, ordering, relaying suggestions to the owner of the restaurant or hotel (if he does not own it), supervising the kitchen operations and hiring the right personnel for the kitchen. This is the leader of the kitchen. Next, second in command to the Chef de Cuisine is the Sous-Chef. The Sous Chef’s responsibilities are: report to the Chef de Cuisine; schedule, replace and manage any open stations; assist station chefs if help is needed; relay the orders to the stations; examine plate presentation of ...