“Conceptualizing is an integrative strategy designed to take scientific and mathematical thinking beyond the facts and singular theories to the level of the underlying concepts. Such core concepts such as linearity, change, and scale can effectively tie together algebra and geometry, physics and biology, illuminating a hidden pattern of relationships.” (Frid, 1995) When talking about the conceptualization of restaurants all these fundamentals play an important role. To scoop out all the hidden patterns and analyzing them in order to set up a working model for more stability and profitability by understanding customer needs and other influencing factors are the restaurant concepts. The role of restaurant concepts is not just the aesthetic or visual design of a restaurant but is also about pre-assessment …show more content…
For this discussion, I shall be using two restaurants in wellington as key examples to justify the need of having restaurant concepts laid out before the start of the operations, including other examples for further justification and understanding. These have been chosen keeping in mind the factors ranging from their location, popularity and design.
Key Restaurants: o Zibibbo Tapas and Bar o Little Penang Restaurant
To be able to create and to come up with a restaurant concept is crucial, difficult and is often times under-appreciated. Which is one reason why most of the restaurants shut down within a short span after they open. Globalization, ever since its existence has introduced to us a plethora of cultures, cuisines, trends and also expanded the market segment for businesses that makes almost all business dependent on our consumers likes, dislikes and wants. This also gives restaurateurs an opportunity to pitch in the right direction to pick and choose from an ocean of restaurant concepts. This includes the range starting from the modern
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
The vision of Panera was to make Panera Bread a nationally recognized brand name as well as becoming the dominant restaurant operator in upscale, quick-service dining. The top management believed for their vision to become a reality they must depend on being better than the guys across the street. In addition Panera wanted to offer a unique dining experience at Panera so attractive that customers are passing by other fast casual restaurants to dine at their nearest Panera Bread Company. Management further implemented this strategy by following a blueprint for attracting and retaining customers. This blueprint called, Concept Essence underpinned Panera’s strategy and embraced several themes that, taken togethe...
The United States is nation dependent on restaurant industry, over the past 60 years the allocation of the family food dollar toward restaurants has grown from 25% in 1955 to 47% in 2012. Bubba Gump, a young restaurant company (founded in 1996), leveraged a brand based on the Forrest Gump movie (1994). Scott Barnett, President and CEO knew his brand would gain immediate recognition. In the highly competitive hospitality industry all restaurants are looking for the competitive advantage, capturing as much of the food dollar expense. In 2001, Mr. Barnett fully understood that most new brands must differentiate themselves from similar concepts by quality food, excellent customer service and consistency across all units. (Case study: Bubba Gump Shrimp Co. 2007) He facilitated a program centered on a “culture of care and concern for people”. It the late 1990’s, Bubba Gump was facing a management retention issue and was positioned for aggressive growth. The combination did not align. We will diagnose and provide an aligning strategy for reducing management and employee turnover, as well, specify career paths for management, empowering Bubba Gump Growth.
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.
Gouze, E (October 24, 2012) “Competitive Landscape of Restaurant” Retrieved from http://rig001.blogspot.com/2012/10/competitive-landscape-of-restaurant.html on November 07, 2013.
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).
The Santa Fe Grill is a relatively new Mexican restaurant that was started by two former business students from the University of Nebraska, Lincoln. The idea sparked after the two roommates who were both interested in pursuing entrepreneurial interests decided that a Mexican restaurant in their city would be highly successful. While taking an entrepreneur class at the University, the plan for the business began coming together. Their main focus was to create a restaurant that would feature the freshest ingredients, as well as a lively atmosphere, cutting edge advertising and marketing, plus exceptional service for customers. (Research Methods, Pg. 19) By doing so, the students hoped that they could fulfill their dreams of ownership.
The environment of an establishment can change the experience in a fast food like Burger King towards a sit in a diner like Ruby Tuesday. When you pass by either store you may be attracted to Burger King’s colorful images on the windows of the establishment or Ruby Tuesday’s colorful scheme of their sign and building. Unlike Burger King offering alluring images of food and ice cold beverages on the big glass windows of the building Ruby Tuesday does not
When different kinds of menu for lunch and dinner are included, there is an opportunity for attraction of more clients in the new outlet
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
Innovation is an important aspect of business today. It is important for companies to be innovative in order to stay competitive with their competitors. Innovation can come in different forms depends on the company’s objective. KFC, one of the most popular fast-food restaurants by the Yum! Brands, chooses to be innovative for their business model. Although, there is a huge amount of fast food chain available in the global market, KFC found the key to stand out from the intense competitive environment. By expanding the business to China, KFC learned unprecedented success by being different, not by being the same. The company’s business model is all about adapting to the local culture and understanding the needs of the Chinese market. Three main innovative strategies of KFC in China are localizing the menu, understanding the Chinese culture, and hiring local management.
It will provide entrepreneurs with a competitive edge that will prove invaluable in helping them seek the opportunity in this unexplored area of business. Through this research project one can study the opportunities and potential for Fast Food Restaurant Services in India. Since not too much of research is carried on in this area in India, there is a huge scope for this market and it could be useful for any budding entrepreneur who is interested in this industry.
A fast food restaurant will have to have a good pricing strategy in order to ensure that competition does not push the firm out of business. This will ensure the restaurant remains competitive. For effective management of cash inflows, the management will require to create an environment whereby each item has been priced conspicuously and reflecting the cost of bringing the same to the table as well as the profit margins targeted by the restaurant (Mark 1998).
Flexibility seems to be the most heavily concentrated component for Subway restaurant which is followed by quality. Speed, cost and dependability are equally the same. The data was collected from primary research by asking Mr. Stuart House to distribute 20 points across the performance objectives. This information was used to construct a polar diagram of Subway as seen above (Appendix 3).
...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased .