This document discusses refurbishing and remodeling outlets in western provinces for Tanduri Fast Foods PLC. It notes a decrease in sales at two outlets and proposes conducting research and renovations. The literature review discusses factors important for customer satisfaction like food, ambiance, and service. Risks of renovations like temporary sales losses are addressed. The methodology proposes collecting data through surveys and observations to identify improvement areas like seating, drive-throughs, and kitchens. Renovation costs can range from $100,000 to $1 million. Input from regular customers, staff, and surveys are recommended for renovation plans. The goal is to increase sales 7-20% after renovations and improve the brand through upgraded facilities
Before you start writing your food truck business plan, spend as much time as you can to reading through some samples of food and restaurant business plans. Not only will that give you a good idea of what it is you’re aiming for, but it will also show you the different sections that different entrepreneurs include and the language they use to write about themselves and their future plans.
We have created a sample food truck business plan example for you to get a good idea about how a perfect bakery business plan should look like and what details you should include in your business plan.
Source: https://upmetrics.co/template/food-truck-business-plan-example
Raju Omlet is a restaurant known for its egg dishes located in Dubai. It developed high customer expectations around good food, service, and atmosphere. Its unique selling point was its specialized egg menu. During startup, it established a positive brand image through innovative ideas like serving free food for 10 days. For expansion, market development through opening new branches in other parts of Dubai and the UAE would allow it to reach more customers without changing its core offerings.
This case study analyzes Benihana of Tokyo, a Japanese restaurant chain known for its hibachi-style cooking experience. Some key points:
- Benihana introduced Americans to hibachi cooking and transformed how they viewed Japanese food. It focused on high quality ingredients, freshness, and interactive cooking shows.
- While food was not entirely traditional Japanese cuisine, the experience centered around entertainment from the chef's cooking skills and customer interaction.
- Benihana had more efficient space and labor costs compared to typical restaurants but invested heavily in chef training to ensure quality and authenticity.
- As it grew popularity, issues like long wait times and high costs from importing all materials from Japan challenged
This document analyzes Benihana of Tokyo through a case study presented by a group from Binus Business School. It summarizes Benihana's history and business model, how it responded to problems in the restaurant industry, and the strategies that led to its success. Key points included introducing the hibachi table arrangement to keep labor costs low, maintaining Japanese authenticity, and investing heavily in training, marketing, and ensuring customer and employee satisfaction. The analysis examined Benihana's operations and strategies to understand its growth and identify issues it may face for future expansion.
1) Batching customers into larger groups for seating increased throughput and profits by better utilizing restaurant capacity and staff.
2) Having an optimally sized bar of 65-85 seats engaged customers during wait times and generated additional revenue from drink sales.
3) Adjusting dining times during peak periods, such as having chefs serve customers faster, further increased throughput and profits.
FISHOP plans to operate a food truck in Manhattan serving fresh fish dumplings to health-conscious millennials. The business aims to be the first food truck offering seafood products at an affordable price point. The 3-year financial projections estimate growing revenues from food truck sales, frozen dumpling sales, and catering to eventually become profitable by the 5th month of the third year.
This document summarizes a project analyzing the operations of two restaurants - Chancellor, a mid-sized restaurant, and Maa Kali, a small restaurant. The project involved creating estimated balance sheets, business models, income statements, and analyzing costs, revenues, and inventory management for each restaurant. It was found that Chancellor has a higher break-even point due to higher costs, but also a better contribution margin. Recommendations for each restaurant included revising menus annually, increasing visibility on food delivery platforms, improving aesthetics for Maa Kali, and expanding seating capacity for Maa Kali.
This document provides an analysis of Benihana, a Japanese teppanyaki restaurant chain known for its communal dining experience. It summarizes Benihana's business strategy, which focuses on reducing costs through process standardization, simplified menus, and multi-tasking chefs. This allows Benihana to achieve lower food, labor and operating costs than traditional restaurants. The document also analyzes Benihana's demand management, process management, strengths, weaknesses, and provides recommendations.
Before you start writing your food truck business plan, spend as much time as you can to reading through some samples of food and restaurant business plans. Not only will that give you a good idea of what it is you’re aiming for, but it will also show you the different sections that different entrepreneurs include and the language they use to write about themselves and their future plans.
We have created a sample food truck business plan example for you to get a good idea about how a perfect bakery business plan should look like and what details you should include in your business plan.
Source: https://upmetrics.co/template/food-truck-business-plan-example
Raju Omlet is a restaurant known for its egg dishes located in Dubai. It developed high customer expectations around good food, service, and atmosphere. Its unique selling point was its specialized egg menu. During startup, it established a positive brand image through innovative ideas like serving free food for 10 days. For expansion, market development through opening new branches in other parts of Dubai and the UAE would allow it to reach more customers without changing its core offerings.
This case study analyzes Benihana of Tokyo, a Japanese restaurant chain known for its hibachi-style cooking experience. Some key points:
- Benihana introduced Americans to hibachi cooking and transformed how they viewed Japanese food. It focused on high quality ingredients, freshness, and interactive cooking shows.
- While food was not entirely traditional Japanese cuisine, the experience centered around entertainment from the chef's cooking skills and customer interaction.
- Benihana had more efficient space and labor costs compared to typical restaurants but invested heavily in chef training to ensure quality and authenticity.
- As it grew popularity, issues like long wait times and high costs from importing all materials from Japan challenged
This document analyzes Benihana of Tokyo through a case study presented by a group from Binus Business School. It summarizes Benihana's history and business model, how it responded to problems in the restaurant industry, and the strategies that led to its success. Key points included introducing the hibachi table arrangement to keep labor costs low, maintaining Japanese authenticity, and investing heavily in training, marketing, and ensuring customer and employee satisfaction. The analysis examined Benihana's operations and strategies to understand its growth and identify issues it may face for future expansion.
1) Batching customers into larger groups for seating increased throughput and profits by better utilizing restaurant capacity and staff.
2) Having an optimally sized bar of 65-85 seats engaged customers during wait times and generated additional revenue from drink sales.
3) Adjusting dining times during peak periods, such as having chefs serve customers faster, further increased throughput and profits.
FISHOP plans to operate a food truck in Manhattan serving fresh fish dumplings to health-conscious millennials. The business aims to be the first food truck offering seafood products at an affordable price point. The 3-year financial projections estimate growing revenues from food truck sales, frozen dumpling sales, and catering to eventually become profitable by the 5th month of the third year.
This document summarizes a project analyzing the operations of two restaurants - Chancellor, a mid-sized restaurant, and Maa Kali, a small restaurant. The project involved creating estimated balance sheets, business models, income statements, and analyzing costs, revenues, and inventory management for each restaurant. It was found that Chancellor has a higher break-even point due to higher costs, but also a better contribution margin. Recommendations for each restaurant included revising menus annually, increasing visibility on food delivery platforms, improving aesthetics for Maa Kali, and expanding seating capacity for Maa Kali.
This document provides an analysis of Benihana, a Japanese teppanyaki restaurant chain known for its communal dining experience. It summarizes Benihana's business strategy, which focuses on reducing costs through process standardization, simplified menus, and multi-tasking chefs. This allows Benihana to achieve lower food, labor and operating costs than traditional restaurants. The document also analyzes Benihana's demand management, process management, strengths, weaknesses, and provides recommendations.
The Juice Spot is a proposed food truck business that will serve healthy beverages like smoothies and juices in the Atlanta metro area. It is led by 6 founders and will use an 18-foot food truck to operate. The juice and smoothie industry has grown significantly in recent years and food trucks are thriving in Atlanta as a convenient option. The Juice Spot aims to be a leader in the healthy, affordable beverage market through locally-sourced ingredients and competitive pricing. It will use social media and brand ambassadors to promote its mission and location-based services. Financial projections estimate growing sales and profit over 5 years.
Hiroaki Aoki launched Benihana restaurants in the United States, offering a unique Japanese dining experience where chefs cooked food as a performance for customers. He opened 15 restaurants using various ownership models. Benihana succeeded through overhauling the restaurant environment, operations, and service structure to create a authentic Japanese atmosphere. Franchising led to communication issues, so Aoki pursued other growth strategies like joint ventures. Recommendations include expanding to new markets, introducing variations and quick service options to attract more customers, and optimizing costs during expansion.
This simulation analyzed the variables that impact profitability at Benihana restaurants. It determined that opening at 5pm, running happy hour advertising campaigns, and batch seating customers in groups of 8 had the biggest positive impact on average nightly profit of $633. The simulation also found that increasing dining times during peak hours and changing the opening time to 7pm reduced profits the most. Analyzing changes to the variables provided insights into how demand variability and process efficiency work together to impact restaurant performance and revenue.
Lao Sze Chuan Chinese Restaurant is developing a new marketing strategy focused on providing interactive cooking experiences for customers. Their plan includes reconstructing the kitchen into an open layout to allow customers to watch the cooking process. They will offer unscheduled mini cooking courses led by chefs. Additionally, Lao Sze Chuan aims to build a membership club and leverage social media to promote their brand and cultural experiences beyond just selling food. The goal is to differentiate themselves from competitors by enhancing customer interaction and providing an educational component about Chinese cuisine.
Benihana is a Japanese steakhouse chain known for its "Hibachi" style of cooking at the table. It opened its first restaurant in 1964 and had expanded to 15 units across the US, including 5 franchises, by 1972. Its initial strategies included using the Hibachi method to provide better customer service while keeping costs low, limiting the menu, and maintaining authentic Japanese ingredients and decor. However, franchising led to problems so it was discontinued. The document also discusses Benihana's marketing, operational, and expansion strategies, as well as its strengths like quality food and repeat customers and weaknesses like reliance on skilled chefs. It provides recommendations around reducing ad spending and pursuing retail food sales under a separate brand.
Sample business plan assignment for students. Its is simple, yet professional, and students can use it as a guide. You can contact us for a custom business plan template for students.
Benihana of Tokyo was founded in 1964 by Rocky Aoki who saw an opportunity to bring Japanese cuisine to Americans in an interactive way. He started with $10,000 in savings and $20,000 in loans, growing the business to 15 restaurants worth $12 million. Benihana's unique hibachi table concept allowed customers to watch their food being prepared, reducing kitchen space needs. Their limited 3-item menu and focus on high traffic locations helped lower food costs and drive sales. Through well-trained chefs and creative advertising, Benihana was able to achieve industry-leading labor costs of 10-12% of sales and grow successfully while differentiating from typical American restaurants.
Benihana of Tokyo provides a unique dining experience focused on atmosphere and hospitality. Customers are seated around hibachi tables where a chef prepares and cooks food in front of them. The layout prioritizes space around these tables to enhance customer enjoyment of the exotic food being prepared. Benihana targets business people and tourists seeking an interactive dining experience in an exotic surrounding. Their marketing emphasizes their cooking philosophy through advertisements showing the Japanese chefs preparing personalized meals for customers.
Benihana of Tokyo was founded in 1964 and grew successfully through franchising locations focused on high traffic areas while maintaining highly trained chefs, cost controls, and innovative marketing. The document discusses Benihana's operations, strategies for efficiency, and operating ratios that contributed to its success in comparison to industry standards. Process design, site selection, workforce training, and quality control were identified as important factors in Benihana's growth and positive customer experiences.
Benihana was founded in 1964 by Hiroaki Aoki in Florida. It serves Japanese cuisine like steak, chicken and shrimp that is cooked at the table by chefs. Its target customers are business people, tourists, and white collar workers. Some keys to Benihana's success are providing an interactive dining experience with chefs cooking at the table, having a limited menu to reduce food waste and costs, and utilizing its space efficiently. Compared to typical restaurants, Benihana has customers sit together at a hibachi table and the chef cooks their food in front of them, eliminating the need for a conventional kitchen.
A2 business memo benihana global-ops_ debasis chakraborty_403503Debasis Chakraborty
Benihana has a unique production process compared to typical restaurants. It prepares food at the customer's table on a hibachi grill, allowing for an interactive dining experience. This eliminates the need for skilled cooks and servers. Benihana also has highly trained chefs, a limited menu, optimized space utilization, and is located in busy areas. During peak times, the cocktail lounge helps improve operation efficiency by allowing wait staff to serve drinks and freeing up space in the dining area. The process flow involves customers ordering drinks in the lounge, being seated for their meal, watching the chef cook at the table, then paying and leaving. This fast turnover and limited menu keep costs low compared to other restaurants.
This marketing plan presentation was presented by a group of graduate students from Golden Gate University for their Cheese Me food truck business. The presentation outlines the board members and goals of quickly serving customers at a cheap price while building loyalty. A survey showed most customers would buy from a food truck and were willing to spend $2-5. The marketing strategies section details approaches for placement, product, price, service, supply chain, integrated marketing communications including social media, and public relations such as food reviews and festivals.
This document discusses plans to start a food truck business in Bangladesh called "Food on Wheels". It will initially operate in Gulshan and Bashundhara areas, serving breakfast, lunch and snacks to students and office workers. The food truck will cost approximately 25 lakh taka to start. Menus will include sandwiches, burgers and desserts. Marketing will utilize social media, brochures, and loyalty programs. Challenges may include high costs, limited parking and consumer acceptance of a new concept. However, the mobility and variety offered by a food truck provides opportunities for growth.
The Nest mobile food truck app and service provides customizable vegan catering options. It allows customers to order from their phone and pick up from the food truck at various locations. The app aims to bring communities together through healthy and affordable food. It offers discounts for loyalty memberships and bulk orders to reduce costs for customers. The mobile food truck is promoted through events and partnerships with local businesses to increase awareness and demand for the convenient catering service.
This document provides details for establishing a water refilling station business called 4Marias Purified Water Avenue. It outlines the renovation plans for the store space, including a timeline for renovations. It describes the target structure of the business, including equipment, bottle/container designs, the company logo, and sources of water. The objectives are to provide clean water to promote health and establish a sustainable business with friendly employees.
Group members analyzed and compared two Malaysian restaurants - Restoran The Scene located in Selangor and Restaurant Banyonya located in Malacca. Both restaurants serve Malaysian cuisine and have been in business for over 15 years. Restaurant Banyonya was found to have a more strategic location, offered higher quality service, and faced fewer challenges and obstacles to success compared to Restoran The Scene. The group recommended improvements to presentation and hygiene facilities for further optimizing Restaurant Banyonya's business performance.
This document summarizes and compares two chicken rice businesses - Kar Heong Chicken Rice Shop and Wong Seng Chicken Rice. It outlines the objectives, outcomes, brief descriptions, competitors, and strategies of each business. Key findings are that Kar Heong has been in business longer, has more locations, and a higher reputation compared to Wong Seng. Obstacles discussed include financial issues, competition, management challenges, and the competitive nature of the market. The conclusion is that Kar Heong is more commercially successful due to these supporting factors. Recommendations to improve include adding variety, upgrading facilities, expanding the business, and advertising.
The document provides information on two chicken rice businesses - Leong Shifu BBQ Chicken Rice and Hong Kee Chicken Rice Shop. Leong Shifu BBQ Chicken Rice has been operating for 15 years in Bandar Sunway and serves famous roasted and barbecued pork. Hong Kee Chicken Rice Shop started in 1992 in Penang and its specialty is roasted duck rice. While both businesses have been successful long-term, Hong Kee appears to be more commercially successful with its two branches, more employees, and fewer competitors within its market area.
This document is an investor presentation for Wang Gang Asian, a quick service Asian restaurant concept. It summarizes that the first location opened in February 2009 and has been profitable, averaging $1,991 in daily sales. It is seeking $825,000 to fund the opening of three new locations over the next 12 months as part of a plan to open 10 locations over five years. The presentation provides details on the restaurant concept, market opportunity, management team experience, financial projections and use of funds.
The document provides a report on how to increase footfall in a college cafeteria. It conducted a survey of students to understand their expectations and perceptions of cafeteria service quality. The findings showed that food quality, price, service quality, variety, and physical outlook were key factors. Recommendations included providing timely service, improving hygiene, updating menus with new items, training staff, and creating signature dishes. The conclusion was that the cafeteria needs to improve across all dimensions to better meet student expectations and increase satisfaction.
The document summarizes research conducted on food truck businesses in Pune, India. It included surveys of 125 members of the public and interviews with 6 existing food truck owners. Key findings include:
- The target customer age group is 18-32 and food trucks should focus on providing quick, affordable options.
- Existing food trucks have been in business an average of 4 years and are generally satisfied with their sales. However, some noted online food delivery is a threat.
- Gaps in the current business model include a lack of diversity in staff, small truck sizes limiting variety, minimal marketing, and inadequate customer facilities and hygiene practices. The research provides suggestions to address these gaps and improve the food truck business model.
Decision Making
Decision Making Analysis
Name
SEC390
Date
Professor
Decision Making Analysis
As a general manager of an Applebee’s there are many decisions that needed to be made every day. In one instance the restaurant was experiencing an increasing low sales volume. The problem was that many other new restaurants had opened up in the area redirecting the customers to the new restaurants and lowering sales. The weakened American economy only assisted in increasing this loss in business which not only affected the restaurant but the employees that relied on tips from customers in order to make their income. Employees were becoming concerned about the loss in sales and a few had begun to discuss going to work for one of the newer restaurants.
Decision-making is one of the defining characteristics of leadership and its core to the job description (Tanck, 2008). In order to make a critical decision concerning problems that arise in the work setting it is essential that the steps of the decision making process are followed to ensure that the right alternative is selected. In this case the decision was critical to ensuring the restaurant could continue to operate successfully and that employees would be able to make a decent income. Employees that work on small salaries and rely on tips are most impacted by this loss in sales but also employee that is paid an hourly wage when there is no labor budget and their hours must be cut.
The first step in the decision making process was to define the problem. In this case the problem was lowered sales due to the opening of two, new popular restaurant s in the area which was impacting the employee’s ability to earn money and the bottom line of the business. The sales for the business in the months prior to the new restaurants opening had already began to slowly decline due to the weakened economy but the additional loss in sales was creating a major financial concern. In order to reduce these challenge sales will need to be improved through the decision that is made.
The second step in the decision making process is to gather information in order to better understand the potential challenges that have caused sales to drop as well as to identify the potential challenges that could surface in correcting the problem. In this case the economy had slowly dropped the restaurants sales over time but the drop in sales was a companywide problem. When sales began to drop even further due to the opening of two new restaurants in the same area as the once popular Applebee’s the concern was whether the restaurant could financially service the drop in sales due to the economy and the new restaurant openings.
Other challenges that have surfaced due to the lowered sales at the Applebee’s restaurant were lowered employee morale and a high turnover. Employees have become concerned about their ability to make a decent income in order to pay their own bills which has re.
The Juice Spot is a proposed food truck business that will serve healthy beverages like smoothies and juices in the Atlanta metro area. It is led by 6 founders and will use an 18-foot food truck to operate. The juice and smoothie industry has grown significantly in recent years and food trucks are thriving in Atlanta as a convenient option. The Juice Spot aims to be a leader in the healthy, affordable beverage market through locally-sourced ingredients and competitive pricing. It will use social media and brand ambassadors to promote its mission and location-based services. Financial projections estimate growing sales and profit over 5 years.
Hiroaki Aoki launched Benihana restaurants in the United States, offering a unique Japanese dining experience where chefs cooked food as a performance for customers. He opened 15 restaurants using various ownership models. Benihana succeeded through overhauling the restaurant environment, operations, and service structure to create a authentic Japanese atmosphere. Franchising led to communication issues, so Aoki pursued other growth strategies like joint ventures. Recommendations include expanding to new markets, introducing variations and quick service options to attract more customers, and optimizing costs during expansion.
This simulation analyzed the variables that impact profitability at Benihana restaurants. It determined that opening at 5pm, running happy hour advertising campaigns, and batch seating customers in groups of 8 had the biggest positive impact on average nightly profit of $633. The simulation also found that increasing dining times during peak hours and changing the opening time to 7pm reduced profits the most. Analyzing changes to the variables provided insights into how demand variability and process efficiency work together to impact restaurant performance and revenue.
Lao Sze Chuan Chinese Restaurant is developing a new marketing strategy focused on providing interactive cooking experiences for customers. Their plan includes reconstructing the kitchen into an open layout to allow customers to watch the cooking process. They will offer unscheduled mini cooking courses led by chefs. Additionally, Lao Sze Chuan aims to build a membership club and leverage social media to promote their brand and cultural experiences beyond just selling food. The goal is to differentiate themselves from competitors by enhancing customer interaction and providing an educational component about Chinese cuisine.
Benihana is a Japanese steakhouse chain known for its "Hibachi" style of cooking at the table. It opened its first restaurant in 1964 and had expanded to 15 units across the US, including 5 franchises, by 1972. Its initial strategies included using the Hibachi method to provide better customer service while keeping costs low, limiting the menu, and maintaining authentic Japanese ingredients and decor. However, franchising led to problems so it was discontinued. The document also discusses Benihana's marketing, operational, and expansion strategies, as well as its strengths like quality food and repeat customers and weaknesses like reliance on skilled chefs. It provides recommendations around reducing ad spending and pursuing retail food sales under a separate brand.
Sample business plan assignment for students. Its is simple, yet professional, and students can use it as a guide. You can contact us for a custom business plan template for students.
Benihana of Tokyo was founded in 1964 by Rocky Aoki who saw an opportunity to bring Japanese cuisine to Americans in an interactive way. He started with $10,000 in savings and $20,000 in loans, growing the business to 15 restaurants worth $12 million. Benihana's unique hibachi table concept allowed customers to watch their food being prepared, reducing kitchen space needs. Their limited 3-item menu and focus on high traffic locations helped lower food costs and drive sales. Through well-trained chefs and creative advertising, Benihana was able to achieve industry-leading labor costs of 10-12% of sales and grow successfully while differentiating from typical American restaurants.
Benihana of Tokyo provides a unique dining experience focused on atmosphere and hospitality. Customers are seated around hibachi tables where a chef prepares and cooks food in front of them. The layout prioritizes space around these tables to enhance customer enjoyment of the exotic food being prepared. Benihana targets business people and tourists seeking an interactive dining experience in an exotic surrounding. Their marketing emphasizes their cooking philosophy through advertisements showing the Japanese chefs preparing personalized meals for customers.
Benihana of Tokyo was founded in 1964 and grew successfully through franchising locations focused on high traffic areas while maintaining highly trained chefs, cost controls, and innovative marketing. The document discusses Benihana's operations, strategies for efficiency, and operating ratios that contributed to its success in comparison to industry standards. Process design, site selection, workforce training, and quality control were identified as important factors in Benihana's growth and positive customer experiences.
Benihana was founded in 1964 by Hiroaki Aoki in Florida. It serves Japanese cuisine like steak, chicken and shrimp that is cooked at the table by chefs. Its target customers are business people, tourists, and white collar workers. Some keys to Benihana's success are providing an interactive dining experience with chefs cooking at the table, having a limited menu to reduce food waste and costs, and utilizing its space efficiently. Compared to typical restaurants, Benihana has customers sit together at a hibachi table and the chef cooks their food in front of them, eliminating the need for a conventional kitchen.
A2 business memo benihana global-ops_ debasis chakraborty_403503Debasis Chakraborty
Benihana has a unique production process compared to typical restaurants. It prepares food at the customer's table on a hibachi grill, allowing for an interactive dining experience. This eliminates the need for skilled cooks and servers. Benihana also has highly trained chefs, a limited menu, optimized space utilization, and is located in busy areas. During peak times, the cocktail lounge helps improve operation efficiency by allowing wait staff to serve drinks and freeing up space in the dining area. The process flow involves customers ordering drinks in the lounge, being seated for their meal, watching the chef cook at the table, then paying and leaving. This fast turnover and limited menu keep costs low compared to other restaurants.
This marketing plan presentation was presented by a group of graduate students from Golden Gate University for their Cheese Me food truck business. The presentation outlines the board members and goals of quickly serving customers at a cheap price while building loyalty. A survey showed most customers would buy from a food truck and were willing to spend $2-5. The marketing strategies section details approaches for placement, product, price, service, supply chain, integrated marketing communications including social media, and public relations such as food reviews and festivals.
This document discusses plans to start a food truck business in Bangladesh called "Food on Wheels". It will initially operate in Gulshan and Bashundhara areas, serving breakfast, lunch and snacks to students and office workers. The food truck will cost approximately 25 lakh taka to start. Menus will include sandwiches, burgers and desserts. Marketing will utilize social media, brochures, and loyalty programs. Challenges may include high costs, limited parking and consumer acceptance of a new concept. However, the mobility and variety offered by a food truck provides opportunities for growth.
The Nest mobile food truck app and service provides customizable vegan catering options. It allows customers to order from their phone and pick up from the food truck at various locations. The app aims to bring communities together through healthy and affordable food. It offers discounts for loyalty memberships and bulk orders to reduce costs for customers. The mobile food truck is promoted through events and partnerships with local businesses to increase awareness and demand for the convenient catering service.
This document provides details for establishing a water refilling station business called 4Marias Purified Water Avenue. It outlines the renovation plans for the store space, including a timeline for renovations. It describes the target structure of the business, including equipment, bottle/container designs, the company logo, and sources of water. The objectives are to provide clean water to promote health and establish a sustainable business with friendly employees.
Group members analyzed and compared two Malaysian restaurants - Restoran The Scene located in Selangor and Restaurant Banyonya located in Malacca. Both restaurants serve Malaysian cuisine and have been in business for over 15 years. Restaurant Banyonya was found to have a more strategic location, offered higher quality service, and faced fewer challenges and obstacles to success compared to Restoran The Scene. The group recommended improvements to presentation and hygiene facilities for further optimizing Restaurant Banyonya's business performance.
This document summarizes and compares two chicken rice businesses - Kar Heong Chicken Rice Shop and Wong Seng Chicken Rice. It outlines the objectives, outcomes, brief descriptions, competitors, and strategies of each business. Key findings are that Kar Heong has been in business longer, has more locations, and a higher reputation compared to Wong Seng. Obstacles discussed include financial issues, competition, management challenges, and the competitive nature of the market. The conclusion is that Kar Heong is more commercially successful due to these supporting factors. Recommendations to improve include adding variety, upgrading facilities, expanding the business, and advertising.
The document provides information on two chicken rice businesses - Leong Shifu BBQ Chicken Rice and Hong Kee Chicken Rice Shop. Leong Shifu BBQ Chicken Rice has been operating for 15 years in Bandar Sunway and serves famous roasted and barbecued pork. Hong Kee Chicken Rice Shop started in 1992 in Penang and its specialty is roasted duck rice. While both businesses have been successful long-term, Hong Kee appears to be more commercially successful with its two branches, more employees, and fewer competitors within its market area.
This document is an investor presentation for Wang Gang Asian, a quick service Asian restaurant concept. It summarizes that the first location opened in February 2009 and has been profitable, averaging $1,991 in daily sales. It is seeking $825,000 to fund the opening of three new locations over the next 12 months as part of a plan to open 10 locations over five years. The presentation provides details on the restaurant concept, market opportunity, management team experience, financial projections and use of funds.
The document provides a report on how to increase footfall in a college cafeteria. It conducted a survey of students to understand their expectations and perceptions of cafeteria service quality. The findings showed that food quality, price, service quality, variety, and physical outlook were key factors. Recommendations included providing timely service, improving hygiene, updating menus with new items, training staff, and creating signature dishes. The conclusion was that the cafeteria needs to improve across all dimensions to better meet student expectations and increase satisfaction.
The document summarizes research conducted on food truck businesses in Pune, India. It included surveys of 125 members of the public and interviews with 6 existing food truck owners. Key findings include:
- The target customer age group is 18-32 and food trucks should focus on providing quick, affordable options.
- Existing food trucks have been in business an average of 4 years and are generally satisfied with their sales. However, some noted online food delivery is a threat.
- Gaps in the current business model include a lack of diversity in staff, small truck sizes limiting variety, minimal marketing, and inadequate customer facilities and hygiene practices. The research provides suggestions to address these gaps and improve the food truck business model.
Decision Making
Decision Making Analysis
Name
SEC390
Date
Professor
Decision Making Analysis
As a general manager of an Applebee’s there are many decisions that needed to be made every day. In one instance the restaurant was experiencing an increasing low sales volume. The problem was that many other new restaurants had opened up in the area redirecting the customers to the new restaurants and lowering sales. The weakened American economy only assisted in increasing this loss in business which not only affected the restaurant but the employees that relied on tips from customers in order to make their income. Employees were becoming concerned about the loss in sales and a few had begun to discuss going to work for one of the newer restaurants.
Decision-making is one of the defining characteristics of leadership and its core to the job description (Tanck, 2008). In order to make a critical decision concerning problems that arise in the work setting it is essential that the steps of the decision making process are followed to ensure that the right alternative is selected. In this case the decision was critical to ensuring the restaurant could continue to operate successfully and that employees would be able to make a decent income. Employees that work on small salaries and rely on tips are most impacted by this loss in sales but also employee that is paid an hourly wage when there is no labor budget and their hours must be cut.
The first step in the decision making process was to define the problem. In this case the problem was lowered sales due to the opening of two, new popular restaurant s in the area which was impacting the employee’s ability to earn money and the bottom line of the business. The sales for the business in the months prior to the new restaurants opening had already began to slowly decline due to the weakened economy but the additional loss in sales was creating a major financial concern. In order to reduce these challenge sales will need to be improved through the decision that is made.
The second step in the decision making process is to gather information in order to better understand the potential challenges that have caused sales to drop as well as to identify the potential challenges that could surface in correcting the problem. In this case the economy had slowly dropped the restaurants sales over time but the drop in sales was a companywide problem. When sales began to drop even further due to the opening of two new restaurants in the same area as the once popular Applebee’s the concern was whether the restaurant could financially service the drop in sales due to the economy and the new restaurant openings.
Other challenges that have surfaced due to the lowered sales at the Applebee’s restaurant were lowered employee morale and a high turnover. Employees have become concerned about their ability to make a decent income in order to pay their own bills which has re.
Sentiment analysis of Restaurant reviews pptbhaskargani46
Bhaskar completed an internship on sentiment analysis of restaurant reviews. The goal was to analyze reviews and determine if they expressed positive, negative, or neutral sentiment. Bhaskar loaded review data into Google Colab and used techniques like stopwords removal and Naive Bayes classification to predict if reviews were positive or negative. The model achieved 76.5% accuracy, 76.42% precision, and 78.64% recall. Bhaskar shared the code on Google Colab and GitHub for others to reference.
The document analyzes the key factors for the successful operations of cafes and lounges in Delhi. It conducted a survey of 118 customers to identify the most important factors. The top factors identified are layout and ambience, pricing, location, music preferences, and cuisine. The document provides examples of how some cafes have strategized around these factors, such as dynamic pricing based on demand, offering a unique ambience and rotating view, and live music performances. It concludes that while balancing multiple success factors is challenging, cafes that excel in one or two factors through new concepts or reasonable prices have been able to earn profits.
The document provides a business plan for a proposed restaurant. The mission is to exceed customer expectations through ambiance and food that please all senses. Key business processes include developing new products, understanding customers, reducing cycle time, and providing rapid response. The plan outlines strengths, weaknesses, opportunities, threats, competition, goals, food and beverage plans, required resources and staffing, financial projections, market promotion, and ways to attract customers.
Subway has over 28,000 locations worldwide and seeks to open 1600 more locations in the UK by 2010. Their marketing program focuses on providing fresh, custom-made sandwiches and appeals to health-conscious consumers. Subway analyzes their strengths, such as their large size and brand recognition, and weaknesses, like outdated décor, to identify opportunities for growth and address threats from competitors. Their marketing strategies aim to increase sales and brand awareness through promotions, partnerships, and expanding into new channels.
The document provides details about an internship project conducted at Reliance Retail Ltd. to analyze retail store operations at their Reliance Fresh store in Hinoo, Ranchi. The research objectives were to analyze the store's catchment area, footfall, and customers' average ticket size. Footfall averaged 500-600 visitors daily. The catchment area included nearby residential neighborhoods. Data was collected from the store on footfall, sales, and customers over May 2009 and 50 customers were surveyed on store attributes. Key findings were the need for better product visibility, more promotions, and improved customer service to increase sales.
Service design is a process in which the designer focuses on creating optimal service experiences. This requires taking a holistic view of all the related actors, their interactions, and supporting materials and infrastructures. Service design often involves the use of customer journey maps, which tell the story of different customers’ interactions with a brand, thus offering deep insights
This document provides an analysis of the service provided at The Gatsby restaurant in Berkhamsted, England. It uses several models to evaluate different aspects of the customer experience, including the Service Dimensions (RATER) model, Service-Profit Chain model, and Customer Processing Operation framework. The analysis found that The Gatsby performed well in most RATER dimensions but had some issues with responsiveness. Interviews with the owner indicated he focuses on employee satisfaction and loyalty to drive customer loyalty and profits. However, some gaps were identified in evaluating employee productivity. The customer experience analysis showed expectations were mostly met except for delays in drink delivery and some lack of menu knowledge among staff.
This document provides guidance on selecting an optimal site location for a new restaurant. It outlines several key factors to consider, including:
1. Demographic and economic characteristics of the surrounding area such as median income, population size, and growth trends.
2. Proximity to traffic generators and other businesses that could drive customer traffic.
3. Ensuring the intended restaurant concept is allowed based on local zoning laws and that adequate parking and infrastructure is available.
4. Carefully analyzing the number, types and quality of existing restaurants in the trade area to understand the competitive landscape.
The document emphasizes the importance of gathering comprehensive data on these various location factors to help restaurateurs make an informed decision about
The document discusses factors that influence customer satisfaction, revisit intention, and recommendation for Mongolian and global fast food restaurants. It examines how food quality, service quality, atmosphere, and price affect customer satisfaction using surveys of customers in Mongolia and Korea. The results show these four factors positively influence satisfaction, and satisfaction positively influences revisit intention and recommendation. However, the factors' influence depends on whether a customer visits a Mongolian or global fast food chain.
The document discusses a study on consumers' purchase behavior, satisfaction, and loyalty toward fast food restaurants. The study found that:
1) Purchase behavior has a significant positive impact on loyalty but no significant impact on satisfaction. This indicates that frequent purchases do not necessarily lead to satisfaction.
2) Satisfaction has no significant impact on loyalty, meaning dissatisfaction does not affect consumer loyalty.
3) Overall, purchase behavior, satisfaction, and loyalty were not consistently correlated in the study of fast food consumers. The relationships between these factors require further examination.
The document provides a business plan for a proposed restaurant. The mission is to exceed customer expectations through ambiance and food that please all senses. Key business processes include developing new products, understanding customers, reducing cycle time, and providing rapid response. Financial goals are to broaden revenue, improve efficiency and health. The plan outlines management roles, a SWOT analysis, market analysis, food/beverage plans, financial projections, and strategies for promotion, pricing, and attracting customers.
The business plan outlines the mission, strategy, and operations of a new restaurant to be opened in Dhanmondi, Bangladesh. The mission is to exceed customer expectations through exceptional service and a creative atmosphere. Key strategies include developing new products, understanding customers, and providing excellent service. Financial projections estimate annual sales growth of 5-6% over three years. The plan also discusses the restaurant's menu, management team, competition, goals, and market promotion strategies.
The consultant team conducted market research and a customer survey for a proposed grocery store called A-List Food Market. Key findings from the market research included identifying young professionals and upper middle class urban residents as potential target markets. The survey found that customers want inexpensive and healthy options and are open to trying the concept. However, some may not switch due to being satisfied with current shopping methods. The consultants identified several potential issues for the business including the time commitment required, difficulty gaining market share, meeting various lifestyle demands, needing more recipe options, and high startup and operational costs. Suggested improvements included limiting staff, samples and inventory initially, not leasing long-term, and targeting a specific market. The consultants also noted conceptual issues around
The document contains details about a student project for opening a restaurant business, including:
- A list of student names and IDs working on the project.
- An overview of why the group chose to do a restaurant business.
- An outline of the content sections in the project, including customer needs analysis, positioning strategy, competition analysis, targeting strategies, and product analysis.
- Sections providing information on proposed positioning, customer needs, need gap analysis, competition analysis, targeting strategies, segmentation, and product ideas for the restaurant.
This document discusses changes in the food market and opportunities for street food businesses. It notes that consumers now seek fast food with nutritional value beyond just convenience. Statistics show the snack food and takeaway market has grown significantly. Street food offers opportunities to serve diverse cuisines in communal settings and has influenced consumers' openness to new flavors. Research found consumers enjoy street food for its variety and affordability. The document advises street food businesses consider franchising, mobile units, or fixed locations to expand. It emphasizes how technology like mobile apps have transformed the industry through improved ordering and operations. The document concludes with recommendations to benchmark key performance metrics against competitors to identify areas for improvement.
How To Start A Clothing Line?
1.1 Industry Analysis and Trends
It is very important to analyze the market conditions in order to start a business. Out of total retail stores, 64 % of the stores represent the non durable product stores. The revenues of the industry are approximately 1.3 trillion in dollars. The sales of the durable products are summed up as 757 billion dollars.
The Guide to Retail Business Planning quotes that there are sales of about $2.34 trillion which are 1.5 million more than establishment in the year 1995. The sector of non durable retailers had grown in the year 1995. It became the second largest sector in the economy. In the recent era the retail industry has faced a lot of changes. Retail industry is the domain industry of the small businesses in the economy. Small businesses represent the 75 % of retail stores. The discount stores have grown to a great extent in the recent past. Some industry analysts say that the discount stores have 3 times. The retail store like Wal-Mart is responsible for generating 1 job out of 16 new vacancies in the U.S. The retail customers of this era are much changed than the retail customers of the last decade. The perceptions, behaviors and attitudes of customers are much changed. It is need of the day to make new strategies for the businesses to deal with the new changes of he customers’ behaviors.
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Managing Organization Change - Fairwood Fastfood Hong Kongchristywinter
Fairwood was a fast food restaurant chain in Hong Kong that underwent a major rebranding and reengineering process in the early 2000s to reverse financial losses. The 3-year process included redesigning the logo, improving food quality, innovating the menu, remodeling restaurant interiors, and targeting different customer segments. The changes were a success, transforming Fairwood's image and profitability. Net profits increased from a $47 million loss to $751 million in profits within a few years.
An optical pyrometer is a type of radiation thermometer used to measure high temperatures over 6000C by detecting the infrared radiation emitted by the object. It consists of an electrical system and optical system to detect infrared radiation and convert it to a temperature reading. However, optical pyrometers have some drawbacks, including high inherent measurement inaccuracies of around 50C, potential errors of 100C due to the operator, and an inability to integrate into automatic temperature control systems due to reading variations from fumes. There are different types of optical pyrometers.
1) Osamu Tezuka is known as the "Godfather of Anime" for pioneering Japanese animation and manga.
2) In the 1940s and 50s, he produced early successful manga and anime works like "Shin Takarajima", "Kimba the White Lion", and the iconic "Astro Boy".
3) He went on to found animation studios like Mushi Productions and Tezuka Productions, producing many influential early anime TV series and films that helped establish the anime industry.
An Introductory review for use of Eigenvalues in Quantum Mechanics
An operator acting on a function, changes functions into another function. Occasionally
there are instances where, the received function is directly proportional to the function used.
퐴(휓) ∝ 휓
In this type of a situation, a constant, 푎 can be defined, as the Eigenvalue of the function. The
operator, 퐴 is hence known as an Eigen operator.
퐴(휓) = 푎휓
The 푎 eigenvalues represents the possible measured values of the 퐴 operator.
Classically, 푎 would be allowed to vary continuously, but in quantum mechanics, 푎 typically
has only a sub-set of allowed values. Both time-dependent and time-independent Schrödinger
equations are the `best-known instances of an eigenvalue equations in quantum mechanics, with
its eigenvalues corresponding to the allowed energy levels of the quantum system. (“3.3: The
Schrödinger Equation is an Eigenvalue Problem - Chemistry LibreTexts,” n.d.)
Some Eigen operators used in quantum mechanics and what their eigen constants represent are
given below.
(“Operators in Quantum Mechanics,” n.d.)The left side of the above table denotes the physical meaning of Eigen value obtained when
relevant operator on the right side is applied on the wave equation giving the position of the a
quantum particle. A famous example denoting the Energy of a particle when Hamiltonian
operator is applied on the wave function, is given below.
(“The Hamiltonian Operator | My Blog,” n.d.
This document discusses refurbishing and remodeling outlets in western provinces for Tanduri Fast Foods PLC. It notes a decrease in sales at two outlets and proposes conducting research and renovations. The literature review discusses factors important for customer satisfaction like food, ambiance, and service. Risks of renovations like temporary sales losses are addressed. The methodology proposes collecting data through surveys and observations to identify improvement areas like seating, drive-throughs, and kitchens. Renovation costs can range from $100,000 to $1 million. Input from regular customers, staff, and surveys are recommended for renovation plans. The goal is to increase sales 7-20% after renovations and improve the brand through upgraded facilities
The document discusses applications of metal nanoparticles in photocatalysis. It provides examples of how metal nanoparticles like gold and palladium can be used as photocatalysts for various reactions like selective oxidation, reduction, and cross-coupling reactions. The nanoparticles enhance reaction rates and selectivity by acting as light absorbers and reaction sites. This allows reactions to occur at milder conditions like lower temperatures and pressures. The use of metal nanoparticles in photocatalysis provides opportunities for more sustainable chemical synthesis.
Freezing is a preservation technique that prevents significant nutrient loss and slows down chemical and metabolic reactions by lowering the temperature of fruits, typically to -20°C. While it retains quality better than canning or dehydration, freezing does not sterilize and ice crystal formation can damage cell structure. Factors like freezing method/rate, storage temperature and conditions impact quality retention. Advantages include maintaining nutrients, allowing convenience meals, and using less energy than canning. Disadvantages include texture changes from ice crystals and decomposition if temperatures fluctuate during storage. Common fruits that can be frozen include apples, strawberries, and watermelon, typically using syrup or sugar packing methods.
This document discusses various types of microorganisms used in biofertilizers, including their functions, mechanisms, and applications. It describes rhizobium bacteria that fix atmospheric nitrogen through a symbiotic relationship with legumes. Azotobacter are free-living nitrogen fixers that also produce plant hormones. Azospirillum fix nitrogen in low-oxygen environments and enhance mineral uptake in plants. Phosphate solubilizing bacteria convert insoluble phosphate into a soluble form through organic acid production. Blue-green algae, or cyanobacteria, can fix carbon and nitrogen through photosynthesis. These microorganisms improve soil properties and provide nutrients to plants, though biofertilizers have a shorter shelf life than chemical fertil
This document discusses different types of microbial biopesticides, including bacterial, viral, fungal and protozoan biopesticides. It provides details on some commonly used bacterial biopesticides like Bacillus thuringiensis and Bacillus sphaericus, describing their mechanisms and applications. Viral biopesticides like baculoviruses are discussed, along with the fungal biopesticide Beauveria bassiana. The document concludes by noting some advantages and disadvantages of biopesticides compared to conventional pesticides.
This document discusses different types of viscometers used to measure the viscosity of fluids. It describes the theory, operation, and applications of three common viscometers: the Redwood viscometer, Ubbelohde viscometer, and Hoppler viscometer. The Redwood viscometer measures viscosity based on the flow of liquid through an orifice. The Ubbelohde viscometer is a capillary tube viscometer that times liquid flow between marks. The Hoppler viscometer determines viscosity from the terminal velocity of a ball falling through a liquid in a tube. Each viscometer has advantages for certain applications like petroleum analysis, polymer testing, or nanofluid viscosity measurement.
A presentation done by Undergraduates in Chemical and Process Department in University of Moratuwa on engineering aspects of Sodium Hydroxide Production.
The document discusses protein, an essential macronutrient. It defines protein and explains that proteins are made up of chains of alpha-amino acids. The document outlines the four levels of protein structure and discusses the importance of protein for growth, repair, biochemical reactions, maintaining pH, bolstering the immune system, transporting nutrients, and providing energy. It notes that protein deficiency can cause problems like weight loss, muscle weakness, swelling, low blood pressure, nutrient malabsorption, liver problems, anemia, weak immunity, food cravings, and muscle/joint pain. The document provides information from various experts on topics like sources of protein, chemical structure of proteins, and problems related to protein deficiency.
This document provides information for a feasibility study on sodium hydroxide production. It discusses the following key points in 3 sentences or less:
Demand and supply - Sodium hydroxide has high global demand due to its many applications. Though Sri Lanka currently imports most of its sodium hydroxide, domestic production could meet demand by utilizing the country's sea water resources.
Raw material requirements - The main raw material is a brine solution, which can be obtained from rock salt, industrial salt, or solar salt. Industrial salt is recommended as it provides consistency of supply without requiring extensive on-site processing.
Energy requirements - Producing sodium hydroxide via electrolysis requires significant electricity, with an average consumption
The document examines the average monthly electricity consumption in the DCPE building area. It analyzes electricity bill records from 2018 for the larger "workshop region" that includes DCPE. This region has a total area of 19,254.99 sqm while the DCPE area is 4,698.26 sqm. To estimate DCPE's monthly consumption, the document calculates the ratio of the two areas and applies it to the workshop region's average monthly consumption of 84,931 kWh. This approach allows estimating DCPE's electricity usage based on its portion of the overall workshop area.
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Storytelling is an incredibly valuable tool to share data and information. To get the most impact from stories there are a number of key ingredients. These are based on science and human nature. Using these elements in a story you can deliver information impactfully, ensure action and drive change.
Best practices for project execution and deliveryCLIVE MINCHIN
A select set of project management best practices to keep your project on-track, on-cost and aligned to scope. Many firms have don't have the necessary skills, diligence, methods and oversight of their projects; this leads to slippage, higher costs and longer timeframes. Often firms have a history of projects that simply failed to move the needle. These best practices will help your firm avoid these pitfalls but they require fortitude to apply.
How are Lilac French Bulldogs Beauty Charming the World and Capturing Hearts....Lacey Max
“After being the most listed dog breed in the United States for 31
years in a row, the Labrador Retriever has dropped to second place
in the American Kennel Club's annual survey of the country's most
popular canines. The French Bulldog is the new top dog in the
United States as of 2022. The stylish puppy has ascended the
rankings in rapid time despite having health concerns and limited
color choices.”
How to Implement a Strategy: Transform Your Strategy with BSC Designer's Comp...Aleksey Savkin
The Strategy Implementation System offers a structured approach to translating stakeholder needs into actionable strategies using high-level and low-level scorecards. It involves stakeholder analysis, strategy decomposition, adoption of strategic frameworks like Balanced Scorecard or OKR, and alignment of goals, initiatives, and KPIs.
Key Components:
- Stakeholder Analysis
- Strategy Decomposition
- Adoption of Business Frameworks
- Goal Setting
- Initiatives and Action Plans
- KPIs and Performance Metrics
- Learning and Adaptation
- Alignment and Cascading of Scorecards
Benefits:
- Systematic strategy formulation and execution.
- Framework flexibility and automation.
- Enhanced alignment and strategic focus across the organization.
At Techbox Square, in Singapore, we're not just creative web designers and developers, we're the driving force behind your brand identity. Contact us today.
Company Valuation webinar series - Tuesday, 4 June 2024FelixPerez547899
This session provided an update as to the latest valuation data in the UK and then delved into a discussion on the upcoming election and the impacts on valuation. We finished, as always with a Q&A
Easily Verify Compliance and Security with Binance KYCAny kyc Account
Use our simple KYC verification guide to make sure your Binance account is safe and compliant. Discover the fundamentals, appreciate the significance of KYC, and trade on one of the biggest cryptocurrency exchanges with confidence.
Brian Fitzsimmons on the Business Strategy and Content Flywheel of Barstool S...Neil Horowitz
On episode 272 of the Digital and Social Media Sports Podcast, Neil chatted with Brian Fitzsimmons, Director of Licensing and Business Development for Barstool Sports.
What follows is a collection of snippets from the podcast. To hear the full interview and more, check out the podcast on all podcast platforms and at www.dsmsports.net
How to Implement a Real Estate CRM SoftwareSalesTown
To implement a CRM for real estate, set clear goals, choose a CRM with key real estate features, and customize it to your needs. Migrate your data, train your team, and use automation to save time. Monitor performance, ensure data security, and use the CRM to enhance marketing. Regularly check its effectiveness to improve your business.
At Techbox Square, in Singapore, we're not just creative web designers and developers, we're the driving force behind your brand identity. Contact us today.
[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This presentation is a curated compilation of PowerPoint diagrams and templates designed to illustrate 20 different digital transformation frameworks and models. These frameworks are based on recent industry trends and best practices, ensuring that the content remains relevant and up-to-date.
Key highlights include Microsoft's Digital Transformation Framework, which focuses on driving innovation and efficiency, and McKinsey's Ten Guiding Principles, which provide strategic insights for successful digital transformation. Additionally, Forrester's framework emphasizes enhancing customer experiences and modernizing IT infrastructure, while IDC's MaturityScape helps assess and develop organizational digital maturity. MIT's framework explores cutting-edge strategies for achieving digital success.
These materials are perfect for enhancing your business or classroom presentations, offering visual aids to supplement your insights. Please note that while comprehensive, these slides are intended as supplementary resources and may not be complete for standalone instructional purposes.
Frameworks/Models included:
Microsoft’s Digital Transformation Framework
McKinsey’s Ten Guiding Principles of Digital Transformation
Forrester’s Digital Transformation Framework
IDC’s Digital Transformation MaturityScape
MIT’s Digital Transformation Framework
Gartner’s Digital Transformation Framework
Accenture’s Digital Strategy & Enterprise Frameworks
Deloitte’s Digital Industrial Transformation Framework
Capgemini’s Digital Transformation Framework
PwC’s Digital Transformation Framework
Cisco’s Digital Transformation Framework
Cognizant’s Digital Transformation Framework
DXC Technology’s Digital Transformation Framework
The BCG Strategy Palette
McKinsey’s Digital Transformation Framework
Digital Transformation Compass
Four Levels of Digital Maturity
Design Thinking Framework
Business Model Canvas
Customer Journey Map
How MJ Global Leads the Packaging Industry.pdfMJ Global
MJ Global's success in staying ahead of the curve in the packaging industry is a testament to its dedication to innovation, sustainability, and customer-centricity. By embracing technological advancements, leading in eco-friendly solutions, collaborating with industry leaders, and adapting to evolving consumer preferences, MJ Global continues to set new standards in the packaging sector.
Authentically Social by Corey Perlman - EO Puerto Rico
Remodeling fastfood chain outlets
1. REFURBISHING AND
REMODELING THE
OUTLETS IN WESTERN
PROVINCES
07th
July 2019
PREPARED FOR :
Mr. R.B. Ramakrishna
(Managing Director)
PREPARED BY :
Mr. I.S. Angunawela
(Regional Manager, Colombo West)
2. TABLE OF CONTENTS
EXECUTIVE SUMMARY...................................................................................................................... 3
INTRODUCTION.................................................................................................................................... 4
LITERATURE REVIEW......................................................................................................................... 5
METHODOLOGY................................................................................................................................... 9
DATA COLLECTION......................................................................................................................... 9
FINDINGS AND DISCUSSIONS ..................................................................................................... 10
Location and the Aimed Crowd...................................................................................................... 10
Decision 01 : Possibility of giving free Wi-Fi and having a play area........................................... 10
Decision 02 : Decision of refurbishing drive-through and parking facility along with the project 10
Decision 03 : whether remodeling of the kitchen is needed, obtaining ideas from staff about it... 11
Decision 04: Mode of getting the ideas for renovation from.......................................................... 11
Decision 05: Remodeling the seating (indoor or outdoor, group/ couple/ single).......................... 11
Decision 06 : Retro Design or Applied Geometry.......................................................................... 11
Risks associated with the project .................................................................................................... 11
CALCULATIONS.............................................................................................................................. 13
CONCLUSIONS.................................................................................................................................... 15
REFERENCES....................................................................................................................................... 16
APPENDICES........................................................................................................................................ 17
3. EXECUTIVE SUMMARY
The following report is submitted to the Managing Director of Tanduri Fast foods PLC to create
awareness and to propose a plan on improving our sales on the region.
Tanduri Fast foods PLC has five restaurants in total located in the Colombo West region and has been
the most profitable venues of our chain. However, in the recent past it has been noticed that there has
been a significant reduction in our income from a select few restaurants and an assessment was carried
out to identify the matter.
The stores in the region have been in operation for almost 6 years from its inception and our figures have
been significantly improving over the years. The region experienced an annual growth of 30% since its
inception and has been able to expand itself by adding one store each year to broaden our market base.
The management of the region noticed that three stores that have been there since its inception aren’t
contributing to the overall performance of the sales figures of the region and decided to investigate to
address the matter.
It was understood based on a survey done on the customers who visited the store, that they were not
satisfied with the overall experience of the store, however they rated our store high on the overall quality
of the food supplied. It was brought into light that these stores have not gone through any changes since
its inception and based on our survey done by us we realized that it is vital we focus on enhancing our
brand image to attract and improve return visits of our customers and therefore it is essential that we
consider a refurbishment and a remodeling project in our stores to serve better to our clients and in
improving the overall satisfaction of our clients.
4. INTRODUCTION
As the regional manager of Colombo West region, I have come to noticed that the sales in two of five
outlets in my area has shown significant decreased in sales over past three years. These were the first
two restaurants that we have initiated our business in the western region with and have performed well
with in the first few years and had started to show a reduction in sales. In further examination we could
see customers remarking about the low seating capacity, and the loss of ambience in restaurant outlets,
and issues in Drive through services in the said outlets.
In order to address this issue, we have analyzed the sales figures of the overall performance of the region,
store wise for the past six years to identify the problems (Table 01 and Graph 01). We conducted a store
wise survey on customer reviews to identify areas of improvement. We have searched the similar
incidents and to understand the above matter we have conducted a broader search.
The purpose of the following report is to seek advice and approval from the higher management to
continue further studies to embark on restaurant redesign and refurbishment project to enhance the brand
value of Tanduri foods PLC in Colombo West region.
The following goals are expected to be achieved through executing the following proposal.
• An increase of 7% - 20% of sales after refurbishment
• Setting new standards and improving the brand image
• To broaden the scope of our clientele
• Remodeling and reforming the drive-through service
• Identifying places of improvement to help existing business
• Improving the sales of the respective stores to its potential.
5. LITERATURE REVIEW
The studies done on customer satisfaction and service quality of a restaurant identifies three main
dimensions of service quality, namely Food quality, Physical environment (ambience), and Employee
service. The physical environment includes, Appearance of physical facilities, Appearance of personnel,
Seating availability, and Parking availability. The tangible resources in a restaurant holds the second
most importance for customer retention after food quality according to a research done in University of
Amman, Jorden.(A. Al-Tit, 2015)
In certain case study done for refurbishment of a McDonald fast food outlet, the importance of aiming
the customers in different age limits has been discussed extensively. Providing free WIFI, building play
areas for outlets where children crowd is expected are some of the example measures taken by the
manager of the relevant outlet. Building Children play area generally added approximately extra 1
million (2014) to the remodeling cost. (Macy, Walker and Terry, no date)
One of the risks that the restaurant regional chain has to face is, the loss of sales during the time of
renovation. A part of the restaurant can be kept open if it’s a light remodeling where the hard
constructions are not done. But it is advised to close the whole restaurant, because the negative
experience the customers have to go through in time of renovation can affect the customer’s interest
towards the restaurant. (Macy, Walker and Terry, no date)
In a tropical country, in urban areas, dust could contaminate food in drive through sections. If the drive
through road needs renovation, it is advice to do it during the time the restaurant is closed for renovation.
(Macy, Walker and Terry, no date)
A restaurant renovation could generally cost from 100,000$ to 1 million dollars (2018). In the case of a
renovation of fast food outlet, it is always advised to go for the classic appearance instead of the trend,
because the trend could change from time to time. Before renovation it is very important to plan the
project. When making the plan, it is important take the ideas of the regular customers and consider the
reviews from the internet. If the kitchen is altered, taking the ideas from the staff is vital. From the day
an outlet is opened, there is a set of regular customers, who visits the outlet more often. It is important
to consider their ideas than considering a global or local view on recent trends. After focusing on the
ideas of regular customers, the requests and the ideas of the rarely visiting customers can be taken into
thought. According to famous five-star system of rating, it has been found in research that if customer
rates one star more for food than the overall experience, the probability of him visiting again drops by
20%, Two stars more, means the probability dropping below 38%. (Why Restaurant Renovations are
Important for Growth | BFS Capital, no date)
The correct research method should be chosen based on the availability of resources. In the research the
data collection technique should be chosen based on what we want to know and the technique with the
least amount of bias in collecting information. Archival records allow you to control biases more. Proper
6. sampling is needed to be done to get more unbiased results from a broader scope. (Lambert and Watson,
1984)
In questioning different kinds of question can be asked to get different perspectives from the customers.
Such as demographic questions, attitude or preference question, client’s reasons questions, rating
questions and etc. In general, there are two types of questions in surveys, open ended and structured.
The type and the kind of the question should be chosen appropriately to get the best outcomes. (Lambert
and Watson, 1984)
Behavioral observations give and objective picture about what customers really do while survey tells us
what they think they are doing. Human behaviors are observed most frequently through behavior
mapping and photographic recording. And through these, behavioral patterns can be built and used
appropriately in the analyzing part. (Lambert and Watson, 1984)
Archival data is the easiest to collect but frequently overlooked.(e.g. Sales records and etc.) by using
these both the design process and other factors effecting the restaurant can be analyzed.(Lambert and
Watson, 1984)
In a remodeling, the way seating has to change is very crucial. The seating could be private, two people,
group, indoor or outdoor. In order to determine the way, the seats must be altered, the customer behavior
has to be observed. For example, near a college, groups and couple seating arrangements are suitable. In
area with a fine weather, less road commotion, decent natural view, outdoor seating can be improved.
But it is always important to keep all the types of seats, even though in different quantities. (Why
Restaurant Renovations are Important for Growth | BFS Capital, no date)
Interior of a restaurant affects customers behavior. The interior designing process should be done
according to the purpose of the restaurant (Fast food, Dining in and etc.) and an environmental design
research should be done before it’s being designed. If a restaurant is a fast food chain, it should not have
an interior design that welcomes people to linger long after they’ve had their meal. Burger King had
such an inviting atmosphere in their restaurants once which turned out to be unsuccessful. (Lambert and
Watson, 1984)
7. When running a restaurant, you should be able to cope with the challenge posed by regular new
competitors to the market which is quite common. Unless you think out of the box and come up with
something innovative, novel to stay in contention for the top spot, your restaurant could easily be a
failure. So, as we have discussed earlier renovating or remodeling the restaurant premises is always a
trump card when it comes to staying at the top. Below we have listed down key most factor one should
consider when renovating or remodeling a restaurant. Unless you do a, thorough research and come up
with an estimation of the cost it takes to renovate the restaurant and the amount you can spend to the
process, you could easily end up falling into big trouble. In average restaurant renovation takes up to 6
to 8 weeks depending on the size of the restaurant and the amount of changes you wish to make. Shutting
down the operations completely will make you lose considerable amount of income from that period.
On the other hand, you won’t be able to provide your service as usual if you wish to stay open even
during remodeling, leading to the downgrading of the quality of the service provided. Noise, dust and
It is important that we identify the most frequently used, well-known decoration models especially when
it comes to standardizing our restaurants. The trend used in fast food restaurants are Applied Geometry,
and Retro design. In applied geometry design, all decorations take geometrical shapes. Any design that
is related to the past refers to as Retro designs. In the modern world a new tendency has developed to do
the interior designs like past days. Researches have shown that most customers are more likely to attract
to places which would give a 50 years ago feeling. Rather if the designs go according with a theme like
in 1980s and early 1990s it would be much more attractive. (Martone and Aghazarian, 2019)
In modern restaurants it is very common to use carpets even at high ends. Restaurants mostly go with
hard floor finishes like wood, stone, tile or manufacturing flooring. The main benefit of using hard floors
is it’s easy to clean. But at the same time, we should consider about the noise as well. It’s a vital important
because customers prefer to be in calm restaurants. So if the noise levels are up it is not good for the
restaurant. (Martone and Aghazarian, 2019)
The depth of color and the birth of texture
It is common to see that in fast food restaurants white, black and brown colors had been mostly used. if
it’s a quick-serve concept highly saturated colours are used. But it’s more effective to the customer
attraction if we consider more on the texture on the material more than the colour used. For an instant
smooth floor with etched walls or else for the same material different varieties of textures can be used.
(Martone and Aghazarian, 2019)
The world newest trend is to be eco-friendly. Even fast food restaurant designing can be done in
according with that. We can call this as a cost cutting method as well. Instead of buying new things for
the fast food restaurant if we can reuse them in a creative way or recycle it would be interesting. Bottles
can be used as light fixings, cups and other plastic fillings can be used as wall decorations. This is known
as creative repurposing. (Martone and Aghazarian, 2019)
8. use of heavy construction equipment are no healthy environment for a restaurant. This kind of poor
service does much more to drive away your regular customers. This is where something you should act
wisely thinking of long-term benefits. Shutting down the operations completely, or even partially not
only affects your customers but also your all-important employees. Necessary steps should be followed
to make sure that none of them undergo extreme difficulties during this period. On the hand, you
automatically create a good opportunity to market your business in a different way using this remodeling
as a front. (How to Plan a Restaurant Renovation | Dumpsters.com, no date)
9. METHODOLOGY
DATA COLLECTION
The sales records during last six years from the six outlets in Colombo West region are given in table 01
in appendices. The records were obtained from our finance and accounting division, in which special
permission was not needed to obtain sales figures.
In order to find out the reasons behind this rapid reduction of sales, a research was done under two
categories as to feedbacks from customers and a literature review.
Customer feedbacks were taken at the counter itself, with their consent from 900 customers, throughout
the month of June 2019, 30 customers per day, and 6 from each outlet. The results are attached in Graph
02. The data were collected, rated in score of one to five, one being “not satisfactory at all ” and five
being “very satisfactory”.
Other than the direct customer reviews, the online reviews from maps.google.com and www.zomato.com.
The main facts brought out by the customers regarding the issues they were/are facing, are attached in
appendices for your attention.
10. FINDINGS AND DISCUSSIONS
According to the feedbacks and reviews and facts discovered from literature survey, we have
come to following findings with regard to the present situation of the restaurant outlets.
• Guests rate food higher than the overall experience
• Insufficient seating capacity during peak hours
• The restaurants have not been refurbished or remodeled for the past 4 years
• The parking and drive through facilities are not adequate and should be remodeled.
• The customers think food is almost “very satisfactory”.
• Customers think the cleanliness and comfort should improve.
• Need of introducing new technology or an environment in order to retain customers.
Location and the Aimed Crowd
• Store A : Located near Fort Railway Station and attracts people of all ages and living standards.
Frequent customers are mainly office workers.
• Store B : Located near Galle Face Beach, the customers include local and foreign tourist mainly.
• Store C : Located near American National College Colpetty, attracts mainly university students
and office workers.
• Store D : Located near Royal College Colombo 07, attracts mainly school students
• Store E : Located near Viharamadevi park, attracts families and people of all ages.
Decision 01 : Possibility of giving free Wi-Fi and having a play area according the environments
of each outlet
• Wi-Fi facility will be important mostly for those using the Stores C (university
students and store E (people who come to the park). Availability of Wi-Fi will attract
more crowds to these stores.
• Play Area will only be useful in attracting crowd to the Stores B and E since it attracts
families.
Decision 02 : Decision of refurbishing drive-through and parking facility along with the project
• A Drive through will attract more customers to Stores A and D. Parents picking up their
children at school or railway station would prefer the drive through for a quick snack.
• Parking availability will attract more customers to Store B and Store E since it will attract
more people who choose to dine in. Since store B is located in Galle face however and
Galle face already has a parking area its proximity to the food outlet can be considered
before funding for a new parking area.
11. Decision 03 : whether remodeling of the kitchen is needed, obtaining ideas from staff about it
• Kitchen remodeling needed in Stores A,D,C and E due to the inability to handle large
number of customers during rush hours with prevailing kitchen model. Staff in these
stores pointed out this need.
Decision 04: Mode of getting the ideas for renovation from
• Ideas of Frequently visiting customers should be taken via a survey in the form of a
questionnaire (online or physical). There ideas should be given more consideration as
they will contribute to a larger part of the revenue from the store.
• Ideas of rarely visiting customers can be taken from reviews on online platforms such as
social media.
Decision 05: Remodeling the seating (indoor or outdoor, group/ couple/ single)
• Store A : Indoor, couples, singles and groups. Comparatively lower number of
seating required as most people will not expect to dine in.
• Store B : Mainly outdoor, couples and groups
• Store C : Groups, couples and single seating indoors
• Store D : Groups and singles indoor seating. Limited amount of seating since drive
through and take away will be preferred by the potential customers.
• Store E : Outdoor and indoor groups and couples.
Decision 06 : Retro Design or Applied Geometry
In the present modern restaurants have a tendency of choosing retro design. This is because a classic
design has a longer customer retention ability than a trend-oriented design as trends change with time.
Therefore, it could attract more customers to the store rather than an Applied geometry design. However,
it is not advised for any interior design of a fast food chain outlet to be too inviting as customers are not
expected to linger long after they’ve finished their meal.
Risks associated with the project
• Method of funding, Discussions need to be carried out with the finance department to
understand the current financial situation of the group and plan on carrying the
refurbishments of the select stores.
• Decision of fully or partially closing the restaurant during renovation since it will have a
direct impact on the total revenue generated during the period of the renovation , however
it is important to identify that all renovations should be carried out once the respective
store has been completely cut off its operations. This will enable us to complete projects
on expected time allotted further allowing us the leverage to manage the proposed
refurbishing model to work.
12. • Paying wages of the staff during the period, the renovations will place based on priority
we will re-allocate the staff among the remaining outlets during the period of renovation
to commence
13. CALCULATIONS
Figure 1 gives you a breakdown of costs you have to bear when renovating a restaurant. In fact it is a
budget breakdown for a 2,000-square-foot restaurant in New York City by Sweeten contractor Tony,
who offers free service to business owners who looking to renovate a commercial space. For a 2,000-
square-foot restaurant, they estimate that it would cost around $300,000, which includes all aspects of
the costs one will have to bear such as:
So, with this we can come to a rough estimation that one Tanduri Fast Food Joint being 6,000-square-
feet in area it would cost 3 times the above-mentioned amount ($300,000 for 2,000-square-feet) making
up $900,000 per each of the 5 outlets. (A Restaurant Renovation Cost Guide to Opening Your Own
Business, no date)
Now, let’s take Figure 2 into consideration which indicates costs when opening up a new restaurant.
Leaving out the factors related to opening up and only considering the factors that would come into play
when renovating (Signs, Seating, Equipment, Décor and Miscellaneous Fees) the cost for the Panera
Bread outlet which is quite similar to our Tanduri Fast Food Joint is $910,000. This amount being very
much close to our initial calculation of $900,000 indicates the level of accuracy in our calculations. (How
Much Does it Cost to Open a Restaurant?, no date)
• Cleaning/Protection
• Demolition
• Metals
• Carpentry/ Millwork
• Doors/ Windows
• Finishes
• Plumbing
• HVAC
• Electric
• Construction company overhead and fee
• And many more miscellaneous
14. • Total estimated cost for the 5 outlets in US Dollars = 5 ∗ $900,000
= $45,000
• Total estimated cost for the 5 outlets in Sri Lankan Rupees = 45,000 ∗ 𝑅𝑠. 176.14
= 𝑅𝑠. 7,926,300
• Total estimated cost for the 5 outlets in Sri Lankan Rupees = 𝑅𝑠. 5,000,000
(Considering factors that differentiates Western Province
of Sri Lanka with New York)
(Exchange Rates | Central Bank of Sri Lanka, no date)
15. CONCLUSIONS
• The summary of the decisions made on renovation in each restaurant is as follows
• For the remodeling purpose, ideas of frequently visiting customers are suggested to be taken via
a survey in person or online. For the other customers, an online survey can be used, via a survey
company.
• Retro Design is suggested as the decoration design for the restaurant.
• An approximation calculation is shown in order get an idea about the expenditure using online
figures, which is approximately, 𝑅𝑠. 5,000,000.
In order to overcome the main issue of decrease in sales over past years, I strongly believe a
refurbishment project for all the outlets belonging to Colombo west region is needed immediately. I
hope these facts will be taken into your consideration, and the project will be soon in action to address
the matter.
16. REFERENCES
A. Al-Tit, A. (2015) ‘The Effect of Service and Food Quality on Customer Satisfaction and Hence
Customer Retention’, Asian Social Science, 11(23). doi: 10.5539/ass.v11n23p129.
A Restaurant Renovation Cost Guide to Opening Your Own Business (no date). Available at:
https://blog.sweeten.com/commercial-reno/commercial-101/cost-breakdown-restaurant-renovation-
cost/ (Accessed: 9 July 2019).
Google Maps (no date). Available at: https://www.google.com/maps/@6.8038074,79.8859937,15z
(Accessed: 8 July 2019).
How Much Does it Cost to Open a Restaurant? (no date). Available at:
https://aaronallen.com/blog/opening-a-restaurant/cost-of-opening-restaurant (Accessed: 9 July 2019).
How to Plan a Restaurant Renovation | Dumpsters.com (no date). Available at:
https://www.dumpsters.com/blog/restaurant-renovation-tips (Accessed: 9 July 2019).
Lambert, C. U. and Watson, K. M. (1984) ‘Restaurant Design’, Cornell Hotel and Restaurant
Administration Quarterly, 24(4), pp. 68–76. doi: 10.1177/001088048402400415.
Macy, A., Walker, J. and Terry, N. (no date) Financing a remodel: The case of Financing a remodel:
The case of a McDonald’s franchisee. Available at:
http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.648.3215&rep=rep1&type=pdf (Accessed: 7
July 2019).
Why Restaurant Renovations are Important for Growth | BFS Capital (no date). Available at:
https://www.bfscapital.com/blog/restaurant-renovations-growth/ (Accessed: 6 July 2019).
Zomato (no date). Available at: https://www.zomato.com/colombo (Accessed: 8 July 2019).
17. APPENDICES
1st
Year 2nd
Year 3rd
Year 4th
Year 5th
Year 6th
Year
Store A 2,372,500 3,084,250 4,009,525 3,728,858 3,648.667 3,488,286
Store B 2,463,750 3,202,875 3,843,450 3,535,974 3,217,736
Store C 2,390,750 3,107,975 3,884,968 4,312,314
Store D 2,427,250 3,155,425 3,786,510
Store E 2,518,500 3,274,050 3,863,369
Total Sale 2,372,500 5,548,000 9,603,150 15,626,033 17,499,084 18,668,225
Table 01 : Sales Records Over Past Six Years (In Rupees)
1 2 3 4 5
The overall satisfactory level score
Satisfaction with food
Dining in facilities
Cleanliness and Comfort
Graph 02 : Customer Satisfaction Survey Results
18. (Google Maps, no date)
(Zomato, no date)
Some Google Reviews on Six Outlets
Some Zomato Reviews on Six Outlets