Question 1 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. …show more content…
After analyzing the case of the Santa Fe Grill, I believe they should focus on concept and product testing, test marketing, opportunity assessment, customer satisfaction studies, and competitor analysis. These seem to be important to the overall success of their company, especially competitor analysis so they can see first hand who and what they are competing against. This would include seeing what the competitor is doing product wise, for customer service, and their marketing/advertising strategies and overall how they target their customers. It was said in the case that the success of the restaurant at first got started rather slowly and that the owners needed to understand how to drive customer satisfaction and loyalty. Therefore by conducting research on how to fix the problems, the brand can …show more content…
This allows the company itself to make any further changes to the product, and ensures that they have the best available menu options to cater to the customers as well as compete with their competitor, Jose’s Southwestern Cafe. This is a very important step in the process because if you do not offer menu items that customers enjoy, there is a good chance your business will fall to the
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.
High quality ingredients, various things on menu, make the food right infront of you; handcrafted preparation
This allows them to purchase high volume for a lower cost. Bringing over 20,000 products into one convenient location and with over 450 brands they provide a large selection.
The food service department consists of several components. The most prosperous of the components is the Mexican food deli, followed only shortly by the bakery. The Mexican food that is prepared right in front of you consists of tacos, burritos, tostadas, quesadillas, nachos, and about any other type of Mexican food one could think of. The bakery is awesome. The prices are very appealing to the frugal, but the availability of all types of bread (donuts, to loafs, to cakes and pies) is appealing to basically everyone. However, the whole Ranch Market seemed to be focused on appealing to the Mexican culture.
Notably, the most vital aspect in order to plant a restaurant begins with an idea. Owner and founder Dick Portillo opened his first restaurant in Villa Park as a hot dog stand and was initially titled “The Dog House.” Later on, the restaurant’s name was changed to “Portillo’s” in 1967, and began to expand its business all across the United States in locations such as Chicago, Indiana, Arizona, and California. Many people from all around the country idolized Portillo’s business, and he received many nominations and awards such as the Up and Comer from Forbes Magazine as well as Entrepreneur of the Year by Inc. Magazine. Dick Portillo was very successful with the foundation of his business, and he will be known as a legendary icon for many years to come.
Los Angeles, to some Los Angeles is just the city on wheels; others think that Angelenos are upper middle class snobs who are rude and only purchase expensive items. That may be the case for some, yet for others, Los Angeles is so much more then the rich and famous; Los Angeles is a land that holds many rich and diverse cultures; and with those cultures, comes rich, creative and ingenious cuisine. The true creativity begins with the love that is put into making the food. one can easily tell if a restaurant has that simple, yet, crucial component to the pice of the puzzle; the puzzle that makes “Local” not major chain restaurants thrive. The journey of of some of Los Angeles’ local restaurants begins in Culver City California, a suburban community on the tail end of South-West Los Angeles. Culver City, is the land of many unique and exciting restaurants, however, if one is looking for delicious inexpensive Mexican food, Titos has one covered. Titos Tacos, is one of my favorite taco stands. Conveniently located on the corner of Washington Place and Venice Blvd, Titos delivers great shredded beef tacos, yummy cheese enchiladas and so much more. Titos is one of my family traditions every time somebody comes back in town, they stop at Titos due to its proximity to LAX. Not only providing nourishing “Soul Food” this taco stand is the definition of inexpensive and excellent Mexican food.
If there is one place in Naples that I never get tired of going to, and where I can have fun just by basking in the ambiance of its atmosphere, it’s the authentic Mexican restaurant, Cilantro Tamales. At first glance the restaurant seems to be in an inconspicuous spot, lying in a strip mall containing a no-name music store and consignment shop. However, despite the location, Cilantro Tamales stands out from all other restaurants or gathering places.
Working at a restaurant has its ups and downs just like any job does. I have spent seven years of my life working at Mexican restaurants, although none are the same. I am currently working at Zapata’s Grill, which has been a great job opportunity for me. Previously I worked at El Dorado, which was slightly similar but different from Zapata’s grill not nearly as great of a job. Which comes to my conclusion why Zapata’s Grill is better than El Dorado due to the Wages, Friendly environment, and lastly convenient policy.
...d research and development with regard to menu items. Offering dinner menu items and consistently updating seasonal items has proven to be beneficial to Panera.
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.
The first strategy they should build on is their brand name, Papa Johns. They might not be number one in what is a very large market place but number three is not bad. People know the name Papa John but it is still not as prevalent as Pizza Hut or Domino's. Granted it has not been the marketplace near as long and does not have the brand loyalty of the top two but keep in mind where they have come in a much shorter period. Most of the brand loyalty of the top two comes from habit of repeat business and remember that habits can be broken. To do so you have to put your brand out in the eye of the consumer to remind them that they have options. It takes only one chance to start a new habit. By taking advantage of the brand status you do hold is how you grow your customer base.
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.
CHANGING PREFRECE depended vastly on the fast food manus. For example we can mention about SALAD. Now salad was never considered as a part of fast food menu. But with the change of taste and preference, fast food chains like Windy, Taco Bell, and McDonald have introduced SALAD into their menus. This preference is not stopping only with salads. In 2002, McDonald’s introduced great tasting new products including premium salads, n salads plus menu; Chicken McNuggets made with white meat; Fish McDippers; Chicken Selects; and new breakfast offerings like the McGriddle sandwiches. Here as a fast food chain, McDonald did not have to introduce new dishes in their menus but with the impression and image in the market analysis, of increasing demand and chan...
Key activities that fast food fried chicken restaurants include preparation of food for daily restaurant operation, equip staff with training and development for new recipes. Local marketing is required to promote launch of new and seasonal products (Lee, 2013) and (Popeyes Singapore, 2016).