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Introduction to the topic customer satisfaction
Introduction to the topic customer satisfaction
Introduction to the topic customer satisfaction
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Fixing the Ordering and Pickup Problem
Introduction
As you know, the problem that we are facing at lunch is that customers do not know where to order or pickup their food. They are getting frustrated with the long wait times and people cutting in line. New customers do not know where to pickup their food; therefore, the kitchen gets backed up reheating it. All of these problems are creating chaos and tension within the restaurant, and it is causing us to lose customers, money, and a chance at a positive reputation.
Investigation and Evaluation
I have taken the time to talk with the new and returning customers about the issues. After talking with them, I have decided that the returning customers will give us a clear picture of things that need to be changed. Many say they are having problems with new customers not understanding where to stand. This issue causes new customers to inadvertently cut people in line making the ordering process longer. Focused on guarding their place in line, customers fail to look at the menu; as a result, once they reach the cashier. They are not ready to order. All of these issues lead to long lines and
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These stanchions will allow for customers to easily see where they are supposed to enter into line. The solution will stop new customers from cutting in line in front of our regular customers and hopefully allow our customers to focus on ordering. Once they reach the cashier, they will quickly be able to order and the line will continue to move faster than before. With the addition of the signs, they will also be able to see where they are supposed to pickup their food and enter into line very easily. Neither of these two solutions will make it necessary to hire new employees; therefore, in the long run, this will be one of the cheaper options. The overall cost would be about $380 and it would take about a week for the stanchions and signs to be ordered and
Panera Bread’s atmosphere is enjoyable. The employees and the managers keep the restaurant clean at all times. When I walked into the restaurant for the first time there were visible employees wiping off the table and sweeping. Panera Bread has almost no trash visible around the entire restaurant. Looking around, there were no trash cans in sight; they were hidden by doors and cabinets. Panera Bread receives ample amount of customers a day keeping the restaurant clean is important, but the workers keep everything running smoothly as well. While waiting in a moderately long line, the employees immediately noticed the incoming rush and started working as a team to get the customers and myself in and out. Along with the workers helping to make the line move faster, the customers in line around me are keeping conversation. We are entertaining each other making the wait time appear shorter. With the great customers and keeping the restaurant clean, Panera Bread workers and managers keep the restaurant well managed. The noise level is separated by the location of dining. In front of me a group a friends decided to have lunch at a table laughing and enjoying themselves and a woman behind me chose to eat alone while reading a book, sitting in a quiet corner. More importantly the manager was always walking around making sure tables were clean, and trash was not i...
From the personal experience of an employee, we have gained insight that although Bed Bath and Beyond provides one of the best customer service experiences in retail, improvements can always be made. With regards to training for one-on-one interactions with the customer, Bed Bath and Beyond exceeds many similar retailers’ standards, but no system is perfect. With certain levels of dissatisfied customers occurring on a common basis, we, at Corporate Stock-Efficiency Foundation, believe that a large majority of these unwanted occurrences arise from the inability to deliver a specific product to a customer in a timely manner. We also found that a dated, inefficient system for inventory leads to employee uncertainty, adding
...re they exit the restaurant, make sure you meet all of their needs and try your best to leave them satisfied wanting to come back again. This is beneficial for you because the next time they come in, they might ask to dine in your section and this will show your manager you’re doing your job correctly. Besides dealing with irate customers, you should know how to approach all type of situations. Be prepared to give out certain information when a customer approaches you with a question. It is very important to speak to your customers with a clear and strong voice. Don’t be shy when you speak to them because this will give them the idea that you’re unsure with your position and the information you’re trying to transfer. Providing great service by using these methods will definitely let your work be noticeable and you’ll be a hard working and skilled server in no time.
Hence, their service is not limited to the restaurants, although it relies almost entirely on the physical presence of its restaurants. Customers can now order ahead through the company’s website, or have it delivered to their homes. Hence, while at the outlet, customers receive limited service, they are assisted by the cashier, a physical person, in the ordering process, but the customer is responsible of picking up its order and putting the tray away once
Whose idea was it anyway to order all at the same time? Why would everyone decide, “Hey let’s all order food at exactly 6:15.” I tried my best. All their food was made exactly as requested including every extra pickle, cheese or grain of salt. And all because of the drivers, bounded by the speed limits of the state of New Hampshire, I’m left taking orders from angry customers, who won’t appreciate my time and effort spent making their food perfect, because their food is late. Some people don’t understand the mere hardships of a fry cook. Some people don’t understand that the world doesn’t always revolve around them. Some people won’t ever understand the time and effort I put into making their food. Some people just suck.
Queueing theory is a branch of Operations Research because the results that we obtained can be used to make business decisions. It is the mathematical study of waiting lines. Queueing theory enables mathematical analysis of several related processes, including arriving at the queue, waiting in the queue and being served at the front of the queue. Using this theory we measure the average waiting time in the queue or the system, the expected number waiting or receiving service and the probability of encountering the system. Queueing system is a model which contains the following structure as the customers arrive and join a queue to wait for the service provided by n servers. After receiving the service, the customer exits the system.
The first possible problem is that some greedy hawkers value money over the quality of the food they cook, thus resulting in customers going down with fo...
They have survived merely due to using a model of business that has sustained them. However, they will need to continue to focus on change management in order to seek out needs of the business, reduce risks, creativity, and implementing change that favors the customer’s needs. The Target Company will need to make the necessary changes that will heighten the customers shopping experience. Their business change management business model needs to reflect if either or both incremental or second order change is best for them. It is in the best interest of the company that they gage and leverage customers feedback via in-store personal experiences, random surveys from direct customer communication, online feedback, and manager escalations in order to find out how they can use these tools as continuous improvement methods. We also concluded that The Target Company will cushion and position the business better if they use both external and internal change agents either from within or outside the company to strategize a new prospective and think outside the box with ideas to increase customer satisfaction. By also soliciting the voice of the target customers, they will understand what the customers like and dislike about their overall experience. Change Management is vital and critical to this organization and will thus prove to be a
students do about this? Packing a lunch could solve some problems but this is a
matter of efficiency and time saving, the service of fast food restaurant if the actual
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.
All customers (mostly students) had headphones on and were on their phones the whole time, so there were no interactions among the customers. Each dining in will sit at separate tables, of 2 or more chairs. I noticed two men with suits on, assuming they were businessmen, buy coffee and sit to discuss business and current issues. I also noticed students who dined in probably to get some work done for class that day. There was a big menu at the top of the counter, which each customer would look at before buying something and a big see-through glass with different kinds of baked food. The line started getting smaller and smaller, as it came down to only two customers in line. The coffee, tea, etc are freshly made courteously on every order. I saw a pleasant smile on every customer’s face when their order was given to
A poorly conceived menu increases the food cost, adds to labor cost, and also lowers the integrity and reputation of the restaurant.
A restaurant is a commercial establishment where foods and drinks are served to customers with an aim of gaining a profit. Meals are generally prepared to be dined in at a “sit-down restaurant”, however, increasing hectic lifestyles have caused many restaurants started to offer take away, food delivery and drive through services.
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.