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Customer service at Burger King and McDonalds
Customer service in McDonald's
Effectively communicate with your customer
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Recommended: Customer service at Burger King and McDonalds
In this scenario, we will look at the issue faced by restaurant that deliver food to its customer and the issue faced by delivery driver. This issue is faced by many restaurants that open pass midnight. The issue that we are going to be looked at today is why the customer didn't accept their order. By using the root cause analysis process, we can understand the issue and implement a solution to decrease the number of order that unable to be delivered.
The root cause analysis process
Step 1: Define the problem
Delivery driver can not deliver the order to the customer.
Step 2: Collect data
This issue occur multiple time a week, and happen since the start of the business. The restaurant will encounter more of this issue when the business
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Letting the customer know that they are busy and the order will take longer to be prepare can help with this issue. The restaurant can also prepare in advance as they should know their busy …show more content…
Many delivery driver doesn't own a GPS device because they are experienced in this field. Often time when there is a unfamiliar street name, they are unable to find those and cause delay to the order. Manager can create a list of things required for the position, in this case, a GPS device. In problem 6, the delivery driver can call the customer when they are on their way. This will help as the customer can expect that the order is coming and wouldn't fall asleep. A person with great verbal skill can use it to their advantage when call the customer. Other technique the delivery driver can use is honking the horn if unable to enter to the customer property. Often, the delivery driver is at the front of their apartment door, knock and kicking the door, customer didn't answer because he/she is passed out from drinking. This issue will occur often during Friday and Saturday night or during special events such as St. Patrick and New
The article discusses how Panera Bread had to rethink its service model seven years ago. Customers had to wait in line approximately eight minutes to place an order. Furthermore, ten percent of the time, the orders were incorrect. As a result, the company decided that online ordering was the solution to their problem. In 2012, the organization opened a Panera prototype in Braintree, Massachusetts to test the elements of “Panera 2.0”. “Panera 2.0” consisted of self-order kiosks, delivery, digital ordering and a new practice of bringing food to customers’ tables. Getting the right process took Panera Bread over six years. However, all the time spent and money invested paid off for the company. Panera is now recognized as one of the best-performing chains in the industry. In addition, a quarter of the company sales come from online ordering and customers waiting time to place an order reduced to one minute. In 2016, the company posted its best sales growth in four years, outperforming the industry average by 6.5% points.
Lag times happen at restaurants often causing service breakdowns. These breakdowns can lead to longer wait times, longer lines, sometimes service and product quality can decrease. For example, if someone messes up an order for a
after being seated, and the time to get the order after it was placed. Several
A root cause analysis is a systematic approach utilized to identify problems within an event and create a plan for preventing that problem from recurring in the future. To be effective, a timeline of the events are created to help identify those areas that may be the reason for the problem or event, and the relationship between the causal factors and those factors identified to be a reason for the event to have occurred.
For example McDonald’s are constantly making sure that the shoot where the food is held is being refilled whenever there is a gap in it. They have two people making burgers in the kitchen. This process splits the time in half. Staff members are fully trained and know that once there is a gap in the shoot, the gap needs to be refilled. McDonald’s are aware of the burgers that are most popular and these products are called runner products so therefore the shoot is always full of runner products. Also another way McDonald’s manage demand is by selling certain items on their menu at certain times of the day. For example McDonald’s usually sells breakfast from 5.30am (depending on the opening hours of each particular McDonald’s) until 10.30am
Wheeled Coach is extremely successful in its industry, because of two main reasons. Firstly, the quality of the product that they produce is above any beyond any of their competitors. Secondly, Wheeled Coach is well known for its timely delivery. The combination of quality and timeliness has resulted in exceptional customer service that as a result has generated many customers for life.
the speed of the service. Employees usually take only one order at a time. They
Attention: There are several people in the world that wonder if there are some ways to reduce how long they wait for their meal at a restaurant. I guarantee that customers are tired of sitting in long lines while starving after a long day. Loyal customers are usually waiting in line for their food for a very long time. Some people who t want something as simple as a drink wait in line for several minutes. A study states that the average drive through time was at 173 seconds then it went up to 181 seconds, and the highest record was 203 seconds( Tuttle, 2014). These numbers that are stated are ridiculous because by the time a person receives their food it will be cold, and no one wants to eat cold food.
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
I recommend that we decrease the average service times for all food stations as well as reduce the minimum service time for the interactive cooking station and increase the inter-arrival time. We can implement this by offering specials a half hour to an hour before the rush period begins, have enough precooked meals available to accommodate the rush and precook the ingredients for the interactive station. We can also have the manager step in as the second cashier whenever a certain amount of time transpires. The cashier on duty can signal to the manager by hand gestures or a light when the wait time has exceeded two minutes, respectively. I also recommend that the layout of the cafeteria be changed. The new layout will give us better organization of the lines in order to decrease confusion.
Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.
Cleaning Schedule; (has not shown), “Clean as You Go” policy did not apply in the food preparation place while it must be their biggest concern.
Because we went to the restaurant at little early time for dinner, there was no customer besides us. After a worker ushered
Our restaurant that can accommodate 56 people and we have kitchen, mech room, dish room, hall where customer seats and toilets. It can be seen in Appendices (Appendice 1). Firstly, we need one more door to deliver foods. The door we use to deliver food is on unappropriate position because every served foods must be passed the toilets. However the others are following the basic setting rules very well such as the position of ventilator that is next to kitchen counter, two doors to go outdoor from the kitchen, dish room surrounded with a wall.