businesses, and inability of operators to run newly established businesses. According to Gallagher and Lawrence (2005) Africa’s black-owned indigenous restaurants’ management techniques are still incompetent as a result of a lack of managerial professionals. Moreover insufficient capital and high management and maintenance expenses, as well as unnecessary costs prevent most of the black-owned indigenous restaurants from maximizing their profits (Gallagher and Lawrence, 2005).
Another study by Ligthelm and Cant (2008), in their research article entitled limited access to financial resources to smaller enterprises found out that, typically, smaller enterprises face higher transaction costs than larger enterprises in obtaining credit, insufficient funding has been made available to finance working capital and poor management and accounting
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Chileshe (2005) in his studies states that in order to sustain indigenous business, African indigenous restaurants may need to develop diverse brands with African cultural connotation. Also, Chima (2007) suggested that it is necessary for the African indigenous restaurants to learn advanced market-based management knowledge from foreign restaurateurs. In particular, acquiring knowledge on standardization and advanced restaurant management technology were proposed.
2.8 A summary of the studies on the indigenous restaurant business in Zimbabwe
Research into the indigenous restaurant business sector in Zimbabwe has still recently been insufficient and inadequate, and this has hampered the development of the sector. Since there appears to be a huge information gap regarding information on indigenous restaurants in Zimbabwe and the question of prospects, problems and progress made, the researcher felt that this lacuna in the field presented an ideal opportunity to initiate some research into this field and hence the current
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.
Management is a process that enables organizations to achieve objectives through the functions of planning, organizing, staffing, and controlling of their resources (Cole, 1996). In Summary, Tim’s coffee Shoppe has a simple structure of management where overall authority rests with the owner Tim, who is assisted by a Manager and an assistant. Tim’s mai...
Besides, the difference in level between the restaurants of the blacks and the whites also reinforce the theme apartheid as it shows social and economic inequality between the blacks and the whites. There is different standard of
b) Managers – that they have very little to no control over their property or employees. It seems like many important decisions have been taken away from managers, and they can not react in the best interest for the hotel chain because what’s in the customer’s best interest is usually not the same as the company’s best interest.
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).
competitors, serving as a role model to other global food service, and its drive thru innovation.
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
KFC is one of the most popular fast-food restaurant chains by the Yum! Brands and fried chicken is what the company specializes. KFC was founded by Harland Sanders, which was later known as Colonel Sanders. Moreover, KFC was one of the first fast-food restaurant chains to expand internationally, including the opening outlets in Beijing, China, in November 1987 (KFC Website, 2013). The fact that KFC was the first Western fast food company in China makes it very challenging to satisfy the Chinese market. Trying to sell the same products or services is a typical approach to most foreign expansion for franchise businesses (Bell, 2011). However, one-size fits all approach is not what KFC chooses to apply for their company. According to Shelman, the writer of the case study regarding KFC’s Explosive Growth in China, key success for KFC China is to change the menu to suit Chinese tastes and style of eating (Starvish, 2011). “One of the lessons I take away from this case is that to ...
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.
In the 1970s and 1980s, China's restaurants were mainly state-owned enterprises and collective-owned enterprises. After economic reform and opening up, however, the restaurant industry experienced dramatic changes. Huge quantitative expansion, scale-based chain development and brand upgrading, were areas of significant change.
By choosing to expand into markets later than other fast food restaurants Burger King hopes to avoid the problems of developing infrastructure and establishing a market base. For instance, by following McDonalds into Brazil, Burger King avoided the need to develop the infrastructure and mark...
Wanasika, I., Howell, J.P., Littrell,R., Dorfman, P., 2011. Managerial Leadership and Culture in Sub-Saharan Africa. Journal of World Business, 46(2), pp.234-241.
When a person enjoys a dish from a different country, this can cause a positive perspective to the culture itself. According to SooCheong Jang and Jooyeon Ha, authors of “The Influence of Cultural Experience: Emotions in Relation to Authenticity at Ethnic Restaurants.” A study conducted to identify customers’ cultural experiences with authenticity of ethnic restaurants. “This study uncovered that a customer’s experiences with a particular culture are a significant factor for eliciting positive emotions regarding authentic aspects of ethnic restaurants” (302). Furthermore, the authors suggest that providing different parts of one’s culture (including their food) will get people more interested in different cultures (302). Ethnic restaurants can become the start point that gets people interested in different cultures. To encourage people into learning more about different cultures, ethnic restaurants can give out flyers about their culture to their customers or add a factoid of a certain dish next to it’s name in the menu. This can increase the chances of a customer getting to the start point of being interested in learning about a different
...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 .