Burger King And Brome Modern Eatery

Burger King And Brome Modern Eatery
Millions of restaurants market their food in various ways to attract you, the consumer. In Kiera Butler's essay, "The Creepy Language Tricks Taco Bell
Uses to Fool People into Eating There," she explains how various language usage on a menu can be used to provide a positive and appealing impression
to the customers of that restaurant. Marketers create menus with the goal to appeal to the buyers thus, creating revenue for the restaurant. A restaurant's
menu may vary from a high–quality cuisine to a cheaper lower–quality food. Two popular restaurant's menus: Burger King and Brome Modern Eatery,
use numerous ways to portray their menus in an appealing and positive manor. Though both restaurants have a similar cuisine, Burger King, is ... Show
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Another way Burger King tries to make their menu stand out and appeal the consumers is by, using a variety of fonts. Burger King assumes that their
customers struggle to stay focused while reading a boring menu so, to keep their customers interested and focused, Burger King uses a plethora of bold
attention–grabbing fonts. Burger King wants to be flashy and use fonts to create this bold image. Finally, vibrant color on a menu is used to make it
appear energetic, or even exciting to the customers. If the menu was boring or dull in color, it would create the same negative impression about the
food. The entire Burger King menu is packed with various colors for each section of the menu, this creates an appealing image for the menu. So, what
impressions do these tactics provide on the actual quality of the food served at Burger King? Unfortunately, there does come a point when too much
on a menu becomes a bad thing. Over using pictures, fonts, and colors on the menu tends to make the quality of the food seem cheap and unfulfilling.
Burger King uses pictures, fonts and colors to provide an appealing and positive impression about the food they serve however, these tactics may also
distract the customers from the quality of the food.
In contrast, Brome Modern Eatery's menu includes limited amounts of pictures, fewer fonts, and less colors compared to Burger King. Brome's very
simple and straight forward menu consists of eleven different burgers that are
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Menu Analysis Memo
In analyzing the sales data of starters and salads over the course of the first few weeks of this semester, our current menu items present room for
adjustment. There are menu items that are exemplary and require little to no additional adjustments. Such items might include the truffle fries and
Brussel sprouts. However, we must importantly consider the sheer number of items that need considerable adjustments. Over half of our starters and
salads consist of dogs. These items of low contribution margin (CM) and popularity present an opportunity to generate additional profits. The following
memo outlines the analysis and strategic implementation we will need to take in order to create a successful menu.
Analysis
Our average CM for starters ... Show more content on Helpwriting.net ...
It's not only healthy from a caloric standpoint. Sea vegetables can also be utilized as a substitute for salt for guest who are conscious of sodium intake.
The house salad is very similar to the soba noodle in terms of both CM and MM. As we continue to approach winter headlong, it will prove beneficial
to develop salads with root vegetables such as roasted radishes (Rossman, USA Today).
Our most unpopular dish–the cube salad–also turns out to be amongst our highest in CM. This puzzle can be solved in a few ways. Our menu design
doesn't provide much in the way of effectively repositioning the cube salad to increase visibility. We can move the cube salad to the top of the list
of the salad section of the menu. The guests at Establishment have been proven to be trustful of their servers. We can encourage guests to purchase
the cube salad by offering it as a special and having our servers actively suggest starting the course with this salad (Kasavanna, Menu Engineering).
Our cobb salad may look intimidating to some of our guests. It may take a lot of effort for some individuals to actually consume because of the large
chunk of lettuce in the center of the plate. We can make the salad more palatable by breaking down the lettuce and incorporating the ingredients of a
cobb salad more effectively. Guests will be more inclined to purchase based on a visuals presentation as a result (Kasavanna, Menu Engineering).
Our

Descriptive Essay About A Restaurant
Every time you turn there's a hibachi table with flames coming out off it. You can barely stand with people running and laughing all throughout the
restaurant. When you take a glimpse around, there are beautiful japanese painting all over the walls, and when you sit down you can feel the chair
absorb to your every move. You open themenu and see a plethora of choices. Ah, this is Sakura. Sakura is a Japanese Steakhouse and Seafood house,
located in a strip mall in Vienna, Va. When you enter, the huge places hits you instantly. It was founded by Chief Marc Ha in 1988. Sakura's first
restaurant was built in Fredericksburg, VA, but after Sakura hit fame, he opened up many Sakura restaurants along the west coast. Sakura is amazing,
however the three things that you need to consider when you pick a terrific restaurant are its taste, ambiance, and its staff.
If a restaurant's food doesn't taste good you don't go to it. That is why Sakura's always busy. When you go their, they start off with fried rice. When
you put it into your mouth you can feel the beautiful, crispy edges, that the rice has, and before you finish chewing they put the second part of the
meal, the vegetables.When you look at them you can see the spring salad color that the vegetables have. As you taste the vegetables you can taste the
mix between the butter, and oil, in the vegetables. Just as you think your full they put the meat on your plate. When you smell the meat your nose
thanks you because of its

Reparation For The Hotel ChГўteau GГјtsch
1.Introduction
The service industry is incredibly divers. There are different scales, menus, ambience and customers, but all these businesses have a common goal to
sell food and beverages to a target market they hope will be stratified, and they hope to be profitable (Ojugo, 2010). To make the restaurant business
successful and make it stand out, the right choice of suppliers, merchandising of the product and every step is an indispensable element.
This report is going to discuss the renovation for the Hotel ChГўteau GГјtsch, the main purpose of this report is not only to emphasize the
improvement of the menu and achieve the anticipation of the profit, but also stress the importance of guest's perceived value and satisfaction.
2.Description of Business and Competitors
Hotel ChГўteau GГјtsch is a 4–star property located in the heart of Switzerland, in a famous city of Luzern. This hotel is a 19th century castle with a
rich history which nowadays attracts tourists from all over the world. The building was constructed in 1888 as a private residence with a connecting
hotel and restaurant, which later was made into the full–time hotel. ChГўteau GГјtsch itself is relatively small and is operating 27 rooms and suits for
the unforgettable fairy tale experience. Situated on a mountain, it ... Show more content on Helpwriting.net ...
The main competitor is in town is the Wilden Mann Hotel which is also a 4–star property and is the one of the oldest hotels in Luzern, established in
1860 it has been looking after its' guests for more than 150 years. This hotel has a great history and is made in the classic style, decorated with the
antique furniture. It is located in town not far from the main tourist attractions such as the KappelbrГјcke, which makes guests' access much easier.
Where is the fastest way to get to the Hotel ChГўteau GГјtsch is through the cable railway which is located quite far from the old

Menu Labeling Essay
Assignment 3
Yulia Totskaya
Design Item
Article 1
Article 2
1. Title, Author, Year (i.e. citation)
Looking at the label and beyond: the effects of calorie labels, health consciousness, and demographics on caloric intake in restaurants. Ellison, B.,
Lusk, J. L. & Davis, D. (2013).
A randomized trial of calorie labeling on menus. Hammond, D., Goodman, Hanning, S. R., Daniel, S. (2013).
2. Purpose of Study
To examine the possible relationships between caloric intake and socio–economic characteristics, health consciousness, and menu labeling format
To explore if nutrition labeling on menus influences awareness, use and food consumption, including traffic lights system and addition of other nutrients
3. Unit of analysis and # of units
138 visitors ... Show more content on Helpwriting.net ...
Unit of analysis and # of units
420 adults in Hamburg, Germany
1294 adults aged 18–49 who had purchased food from fast food restaurant in Victoria, Australia
4. Sample selection method(s)
Each of 30 interviewers was asked to recruit 14 subjects (convenience sample of 7 males and 7 females aged between 18 and 80 years old)
Participants were sourced from online panel (managed by marketing research company) and originally recruited by using different methods
(computer–assisted telephone interviews, face–to–face and online market research databases)
5. Type/structure of design(s)
Randomized experimental design
Randomized experimental design
6. Data collection method(s)
Participants were exposed to five experimental conditions (different types of labels) and asked to complete two tasks ("Pair–wise comparison of foods"

and "Virtual grocery: Envisaged daily food consumption"). The experiment was monitored by 30 interviewers
An email invitation with survey link was sent to panel members, where they were randomly assigned to view one of five menu boards, which differed
in types of labeling; and instructed to make a meal selection as if they were at fast food restaurant chain. Also, respondents had to fill out a
questionnaire at the

Menu Analysis Essay
The next time you dine out, take along a copy of this list and count how many of the following psychological ploys your favorite restaurant uses.
1. Restaurants utilize particularly imaginative language to make menu items more attractive and appealing. Descriptive labels will generally increase
sales by as much as 27%, according to a Cornell University study, compared to foods without. Some recognizable descriptions are; handcrafted,
triple–basted, slow–cooked, golden–brown, hand–selected, fresh from the oven, all of which bring the diner closer to the sensory experience the
restaurant wants to impart. 2. Restaurants use photographs to entice diners to purchase specific menu items. An attractive picture alongside any food
tends to increase ... Show more content on Helpwriting.net ...
Restaurants connect food to family members. Diners are especially drawn to relational names, such as grandma, aunt and grandparents. As an
example, people are more likely to buy Grandma's warm homemade cookies or Aunt Clara's famous apple pie. Names can also add a hint of nostalgia
for diners.
11. Restaurant colors: Yellow is an irritating color that makes people want to leave. Yellow is commonly used in fast food restaurants. Redis a stimulant
and draws attention. Red stimulates the appetite and subliminally makes people eat more. McDonald's, Burger King, In–N–Out Burger and El Pollo
Loco use yellow and red in their branding logos. Green is a relaxing color. People associate green with nature and feel more comfortable. Painting an
eatery green is a good idea for formal and expensive sit–down restaurants as well as CafГ©'s like Starbucks, which encourage patrons to stay and
purchase more. 12. Close at hand: The closer you are to something, the more likely you are to buy it. Areas close to fast food registers are filled with
impulse items. Starbucks is the king of impulse items that cost you $1.00 or

Chipotle Mexican Grill Opened : An American Chain Of Fast...
Chipotle Mexican Grill opened in 1993 by Steve Ells serving burritos with fresh made ingredients, which later became an American chain of fast
casual food. Similarly, Chili's opened on March 13, 1975 by Larry Lavine in Dallas Texas, selling several types of hamburgers at low
–cost. In 1983,
Levine sold the company to Norman E. Brinker, formally with the Pillsbury restaurant group. As well as Chipotle Chili's has survived against
competition by implementing new ways to differentiate. As of December 31, 2015, Chipotle has managed around 2010 restaurants around the
United States along with 11 restaurants in Canada, seven in England, four in France, and one in Germany. Furthermore, Chipotle has largely
grown over the past five years and hopes to open between 220 and 235 additional restaurants in 2016. The average restaurant size is about 2530
square feet and seats about 58 people, and has been able to served more than 300 customers an hour in some locations. Chipotle is devoted to
bringing high quality food to customers by hand picking the ingredients they serve. Price menus range from $2.40 to $7.50. Food with integrity has
been Chipotle 's culinary point of view, serving their food with fresh organic and locally raised ingredients. For example, their goal is to serve meats
that were raised without the use of hormones and as well as to promote animal welfare. Providing a new way of how people think of fast food. As an
example, even though they are using high quality

The Pros And Cons Of Orders2me
Have you hear about Orders2Me? If you haven't you are about to. Orders2Me is a new service for restaurants that want to offer online ordering to
their customers. Although the concept of online ordering is not new, Orders2Me has taken it to a new level. Take a look at why our service blows our
competitors out of the water.
One low monthly cost
Every restaurant is looking for cost–efficient ways to improve the business. Most online ordering systems are costly, and often tack on extra fees.
There may also be costs tacked on if you exceed a particular number of online orders in a month. But, with Orders2Me, there is just one low monthly
fee. You will never be socked with an unexpected feel. Also, we don't believe that your business should be... Show more content on Helpwriting.net ...
If a new customer comes in once but does not come back, you have missed the opportunity for increased business. This is another place where
Orders2Me shines. We will put your menu on your website and your Facebook page. These acts will help your customers experience your brand and
help you remain in their consciousness. When your brand is out there for the public to see, it helps to keep current customers and attract new ones.
Your loyal customers truly become the foundation for your restaurant. Their repeat business will help you sustain your business for as long as you
want it to. Services that act as third–party portals are more interested in driving business to their site rather than to yours. Our service is specifically
designed to help you capture, retain, and market to your customers and help you drive them back to your

Mcdonald 's Business Strategy Analysis
McDonald's
MGT 608
Thirin Santiworakun
National University
McDonald's When you first come into the United States, what is the first restaurant that you be well known and noticeable, most of the answer should
have McDonald's restaurant. Even McDonald has built in America but in recently, to describe McDonald's restaurant, it is one of the biggestfast food
restaurants in the world. Today, McDonald has cover more than 100 countries, more than 30,000 restaurants and serves more than 50 million
worldwide in one day. McDonald use letter M with golden color for their logo, the logo is really important because the company show the brand
quality and company has developed for customers for many years ago. However, the McDonald has been successful company is not be achieved
by selling or provide a good food, but the company need to have a good business strategies for expanding into the worldwide. In addition, brand
image of McDonald is really strong and well known for the worldwide, that maintain internal and external of company to worker and consumers for
organization trust also, the company has brand loyalty from consumers. Even the large company like McDonald, it has to face with problems and
many challenges for being a leader in term of fast food line. In addition, McDonald has to face with criticisms, which are health issues and nutrition
also; races with other fast food companies and every problem come from external and internal environments. McDonald try

Mcdonalds : The Largest Fast Food Service Company
McDonald's Corporation– S.W.O.T. Analysis
Introduction/Overview
McDonald's has become the largest fast food service company in the world, with more than 35,000 restaurants in over 100 countries. Based out of the
United States, McDonalds primarily operates from franchise restaurants offering not only hamburgers and fries as what they are known for, but many
other menu items as well. A lot has changed from their days of 15 cent hamburgers in 1955, and they are an iconic fixture in our culture over the
past 70 years or so they have been around.McDonald's has a very powerful brand, and has proven to be a successful company. However with the
decline in their stock prices, an evaluation of the internal and external factors might be in order, so they can find the root cause. To create a plan of
action, it is important to evaluate the strengths and weaknesses of the company and the opportunities and threats of market. A few to be considered are:
Strengths
Largest food service company in the world. They have the highest sales, and are located in more than 113 countries worldwide. (McDonald's
Corporation, 2014)
Branding. McDonald's brand is the most recognized brand in fast food industry. The famous golden arches are a recognizable symbol worldwide.
Large advertising budget. McDonald's has an extremely high advertising budget, of $2 billion dollars annually. We see new marketing campaigns for
them on a very regular basis (O'Brien, 2012).
Locally specific menu.

The Idea Of Chipotle Company
I.Overview
The idea of Chipotle started with its founder, chairman and co–CEO, Steve Ells. His idea was to offer higher quality food, combined with the speed
and convenience of fast food, giving birth to a new trend: "fast casual". Chipotle offers a focused menu of burritos, tacos, burrito bowls (a burrito
without the tortilla) and salads made from fresh, high–quality raw ingredients, prepared using classic cooking methods and served in a distinctive
atmosphere.
Chipotle opened with a single restaurant in 1993, in 1998 McDonald's made an investment that allowed Chipotle to grow from 14 stores to about 500
stores in 7 years. McDonalds was a major contributor to Chipotle's success, notwithstanding McDonalds' decision to divest its stake in 2006, Chipotle
has been able to maintain a robust growth ever since and became a huge success. Today Chipotle operates more than 2,000 restaurants, including 26
Chipotle restaurants outside the US and 14 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates four
Pizzeria Locale restaurants.
One of the success drivers of Chipotle is their emphasis on simplicity and high quality through their vision of Food with Integrity, where they claim to
use the best ingredients that are sustainably grown and raised responsibly. Coupled with the overall social trend of more conscious food consumers
seeking for healthier options, Chipotle's offering seems like the perfect formula for growth.
II.Porter's

Why Restaurant Will Order Fewer Calories When Provided...
Q2
2a) According to the first study, diners underestimate the calories in their foods. The experiment that I carried out also proved that the average diner
underestimates their food. Even those who said that they were comfortable with determining how many calories were in an item, tended to fall behind
by a couple hundred calories, which is something that the study concluded.
2b)
Study#2
The main objective of study #2 was to prove that diner will order fewer calories when provided with a menu that has nutritional labeling. To carry out
the experiment, a team led by Amy Auchinncloss, PhD from Drexel University School of Public Health, surveyed 648 customers at 7 different
restaurants. Two of the restaurants that the participants when to... Show more content on Helpwriting.net ...
Afterwards, the diners who were given the standard menus ordered an average 817 calories, the ones with the calorie printed menus ordered an
average of 765 calories, and the ones with the traffic light symbols had 696 calories on average. While this might not seem like a huge difference,
cutting back 121 per day can lead to a one–pound weight loss.
Study #4
The main goal of study #4 was to evaluate the impact food labeling has on the amount of food people eat and their calories. To assess this, 303
participants were randomly assigned to either a restaurant that had menu with no calorie information, a restaurant with calorie labels, or a restaurant
with a menu with calorie information as well as the recommended amount of daily calories for an adult. The study found that people who ordered
off of the menus with calorie information ended up ordering less than their counterparts as well as ate less food throughout the day. Overall, the
people who were given the menus with calorie labels ordered 124 less calories and the people given the calorie labels plus the information ordered
203 calories less than those who had regular menus. Afterwards, the people who were given the standard menu consumed 1630 calories, the ones with
the calorie labels had 1625 calories, and the ones given calorie

Menu Development : Service Style Essay
MENU DEVELOPMENT: SERVICE STYLE, FLOW FOR FRONT OF THE HOUSE AND BACK OF THE HOUSE AND EQUIPMENT LIST:
SERVICE STYLE:
Our restaurant Season'd is a depiction of all the four seasons which provide the customers with a sense of nostalgia and the house warmth. One of the
main aims with our establishment is to provide quality food which is authentic in a way where it takes the customer down memory lane. It might be
one of our signature soups or entrees or it could be a simple salad, with our vision each dish is special just like every customer is.
Sticking with the concept of seasons our restaurant is built in a way to give it a warm calm feeling. It is built keeping in mind the old traditional
restaurants with the French windows which help incorporate sunlight while the carefully planned paint structure reminds the guest of a calm sunny
day in spring. Just like in nature where all elements come together to form a season similarly each and every aspect in this restaurant is carefully
planned and organized so that it comes together to provide the guest with one of the finest possible dining experience at a reasonable price.
Every restaurant professional is aware that in order to be successful, good food and good ambience is not enough. These two are crucial factors,
however another crucial step is the healthy relationship between the front of the house and back of the house staff. A healthy relationship is crucial for
a successful business and one of the factors to do

What Ways Are The Menus At Us Based Franchises Applebee 's...
Over the past ten years, in what ways have the menus at US–based franchises Applebee 's and Olive Garden accommodated vegetarian customers? For
a vegetarian, having diner at a chain restaurant is a matter of survival in a hostile environment. While the streets and malls are full of fast foods,
bakeries, cafes, and other types of restaurants, eating with non–vegetarian friends or colleagues can be a real ordeal. After many years of food crises –
mad cow disease, the Taco Bell's beef, the meat adulteration, and other carnivores' scandals– one would expect a surge of vegetarianism in the United
States. But in a country where, according to Gallup 's Consumption Habits Survey (2012), only 5% of the population does not consume meat; living
and eating for a vegetarian can be extremely difficult, especially in small towns. Fortunately, more and more restaurants are starting to meet the demand
of an accessible menu for vegetarians.
A research by Antun and Gustafson (2005) focused on restaurants and clubs' menus in the United States. The authors compared the menus to determine
how they should be planned, and what impact it has on the customers. Although this study did not target vegetarians in particular, it took into account
the health factor. In order to compare the menus, the researchers chose 61 different restaurants and clubs. They did not choose the samples randomly,
they selected 36 upscale restaurants and 25 clubs "serving American or Continental cuisine" (Antun &

McDonalds is the Largest Worldwide Food Chain Enters India
Mc Donald's INTRODUCTION –
It entered in 1996 in India. This company is the world's largest chain hamburgers fast food restaurants. It started in 1940 with two brothers Dick and
Mac Mc Donald and was opened firstly in San Bernardino, California by Richard and Maurice Mc Donald. The headquarters are in US. It is serving
111 countries and to serving 69 million people. It is the symbol of globalization and spreading the American culture. The restaurant can be opened by
franchisee, an affiliate or corporation. Its located in different locations like that of Mumbai, Delhi, Pune, Ahmedabad, Jaipur, Ludhiana and so on.
One world one burger!!
48yrs down the line they are world's largest fast food service chain with 30000 restaurants in 100 countries with serving 46 million customers every
day. It developed with Vegetarian and Non–vegetarian. It started with the home delivery system and also started to give samples with their orders.
The positioning of McDonald's was as a family restaurant and also it's being made as children friendly's place. Their main focus was getting on price
penetration.
MENU–
Veg–Menu, Non–Veg menu, Add ones, Beverages, Frozen Desserts.
JOB TYPES–
There are different types of jobs there like that of Administrative, Accounting, Quality assurance, Franchising, Distribution, Marketing, Media relations.
HRM at McDonald–
–McDonald has hamburger university–training centre.
–Must be of 16yrs old work out

Fine Dining Restaurants Decline in Sales
Fine Dining Decline in Sales
"Fine dining restaurants are full–service restaurants with an upscale menu and extensive beverage offerings. The restaurants generally have a more
sophisticated dГ©cor and ambiance, the wait staff is usually highly trained and often wars more formal attire, and there is often a dress code for
patrons" (Trends in Fine Dining). Economic downturn caused high–end restaurants decline in sales and even going out of businesses. During the
recession period, restaurant operators are facing challenge of food price inflation and consumer's preference change. Consumers want less tradition,
relaxed and less expensive restaurants. Fine dining become unaffordable to most people during the downturn. Also, food price inflation are tighten their
budget and operators are trying to balance the cost while generating profit. On the other hand, income stay leveled and did not competing with
inflation. Consumers still want good food and services but they are seeking for place they feel connected, comfortable, quick services and affordable
price. Fine dining restaurants become a luxury and not affordable to some consumers; operators are facing challenges to attract and retain their
consumers.
The economic downturn started in 2008 to 2009, according to "Hudson Riehle, an economist for the National Restaurant Association, "this is the most
challenging period for restaurant operators since 1991. In a recent NRA survey, 53% of restaurant owners cited either the faltering

Trenton, Jersey, Nj Nightlife : Best Restaurants & Bars
Top Rated Trenton, NJ Nightlife: Best Restaurants & Bars
Meta Description: Trenton, New Jersey has great restaurants, bars, and other nightlife to choose from.
Meta Keywords: Trenton bars, Trenton restaurants, Restaurants in Trenton, Bars in Trenton
Trenton, New Jersey Knows How to Show Locals and Tourists a Good Time
Trenton, New Jersey may not be the first place you think of when you think nightlife capital of the East Coast. It may not be, that is, unless you live
there or have ever traveled through. Trenton has a surprisingly well developed restaurant and bar scene. This town, just shy of one hundred thousand
residents, is the state capital so you know it will have nightlife developed beyond what its population would suggest.
Restaurants
Blame it on the state government; blame it on the administrators at Thomas Edison University. Whomever you choose to blame it on doesn't matter, the
fact that Trenton has a disproportionate number of great eateries, steak houses, and fine dining establishments benefits everyone who lives and works
in the state capital regardless of who's fault it is. Who knows? Considering how many of Trenton's best restaurants serve Italian, maybe it has nothing to
do with the University or the Capital. Regardless, locals and visitors have everything to be thankful for when sampling these great restaurants.
Oliver A Bistro http://www.oliverabistro.com/ Consistently ranked among New Jersey's top fifty restaurants, Oliver A Bistro, offers

Analysis Of George Bernard Shaw Declares 's ' There Is No...
George Bernard Shaw declares "there is no love sincerer than the love of food." However, with the love of food, there generally appear desires for an
accommodation of a satisfying environment for further appreciation of the food. For those seeking such sorts, Harry's, a locally owned restaurant in
Moss Bluff, deserves recommendation on account of the comfortable atmosphere, pleasant food served, and the friendly staff. The restaurant building
rests in the same concrete lot as a Five–Star Quick Stop convenience store off of highway 171 of Moss Bluff. To the right of the convenience store is
Joe Miller Road. To the left of Five–Star is Harry's and it connects directly to a casino. The casino and the restaurant are owned by the same people.
The white tin–like roof on the building provides a contrast to three maroon signs separated by two green signs propped adjacent to them, capturing the
attention of those passing by. Wrapping around the red bricked restaurant and casino are several yellow lines that fill with a variety of vehicles. Four
blacked out windows situated directly under the large maroon sign displaying "Harry's Restaurant" in a creamy white font decorate the building's face.
Approximately two feet of bricks separate the windows and the black glass door entrance. Upon entering the restaurant stands a brown booth on the
left. From behind the booth a rather youthful and welcoming female greets guests walking in through the glass doors. Despite the somewhat tight

Summary Of The Rhetoric In Response Project
For the Rhetoric in Response project, I chose to create a restaurant menu for an old western styled diner. I chose to create a restaurant menu to attract
people to buy food and also because I prefer visualization over writings. In a restaurant, the menu is an important aspect for advertising the food that is
being sold. The pictures and the design of the menu usually determines what the customer will purchase. Whenever I go to a restaurant that I have
never been to, I look at the menu to determine what I would like to eat. The professionalism of the menu allows the audience (the customers) to
determine the credibility of the menu. With this in mind, I started to look for a design, descriptions, and pictures that will fit together to create a
credible, appealing restaurant menu.
The first thing I did was to find a sample of a themed restaurant menu that existed already. I ... Show more content on Helpwriting.net ...
The name of the restaurant was chosen because of two reasons. First, Buffalo is a city in Texas. Whenever I think of the Old West, Texas always
comes into my mind. The city, Buffalo, is also known to be pretty dangerous. As stated in Forbes, Buffalo is 10th most dangerous city in the U.S.
with 1238 violent crimes per 100,000 residents. You can say this city is pretty 'wild'. The second reason for this name is because Buffalo were pretty
wild before the settlers came in. Millions of buffalo used to roam around the Great Plains area before white men came in and took over. Native
Americans used to hunt them, but did it in respect. They made sure not to waste any part of their bodies; The meat was eaten for nutrition, the bones
were made into tools, and the hide was used to make teepees or clothes. But as white settlers came in, they started to hunt the buffalo for fun and for
money. Just like the Native Americans, I wanted this restaurant to be something that will be not wasted. Therefore, The name, The Wild Buffalo, was

Essay on Industry Analysis Chipotle
Industry Analysis
Overview of the Quick Service Industry
The fast food, or quick service restaurant industry (QSR), represents approximately 200,000 restaurants and $155 billion in sales in the U.S. alone, they
are one of the largest segments of the food industry (Hoovers, 2011). This segment of the restaurant industry is "highly competitive and fragmented...
number, size and strength of competitors vary by region, market and even restaurant. All of these restaurants compete based on a number of factors,
including taste, quality, speed of service, price and value, name recognition, restaurant location, customer service and the ambience and condition of
each restaurant" (Chipotle, 2010).
The QSR industry is seeing growth due to the fact ... Show more content on Helpwriting.net ...
Changes in customer preferences, general economic conditions, discretionary spending priorities, demographic trends, traffic patterns and the type,
number and location of competing restaurants have a moderate effect on the restaurant industry (Chipotle, 2010). One example of customer preferences
being a driver in the industry is the "Whole Food–ism Movement" which has put a large focus on organic, antibiotic–free, and non–processed foods
(Mansolillo, 2007). Consumers now look for healthier options when eating and an overall healthier lifestyle. Chipotle has been able to benefit from this
movement by carrying on their "Food with Integrity" mission (Chipotle, 2010).
Due to economic downturn the strength of the buyers' power has increased as the industry looks to gain consumers with pricing strategies much like
those of McDonald's "Value Menu" and combination meals even though the cost of commodities have gone up (James, 2010). Customers of QSRs are
looking for quality food without high costs. While Chipotle does not have a value menu or offer any type of combination meal much of their success
is due to the fact that the customers are willing to pay a higher cost for higher–quality (Chipotle, 2010).
Power of Suppliers:
While

The History of Restaurants
THE RESTAURANT It was not until the 19th century that the term "Restaurant" was derived. Prior to this time, these establishment was referred to as
a number of different terms such as, "eating house", "restorator", just to name a few. <http://digital.library.unlv.edu/collections/menus
/early–restaurants–america> These establishments were defined as being a place where one can order a meal in exchange for money. As the world
began to grow in population, the amount of restaurants began to grow as well in different areas of the country.
Think back to how the guest restaurant experience was from beginning to end 15 years ago. The backbone of the business was based on handwritten
books from the reservation book to the accounting books of the business. Upon entering the restaurant, a waiter would check the handwritten
reservation book, that had the party name, party number, and a contact number, and also the table layout to decide which table is available. After
which, the guests are seated and presented with a paper menu which list the food items available at that particular establishment. Majority of the time,
the menu was displayed in a list form without any pictures, only a description of the item. When guests were ready to order, typically, the waiter will
pull out a notepad and pen to scribe each guest's order and specifications. While the party waits for their food, guests are required to entertain
themselves. At some restaurants, children are given crayons and an

Mcdonald 's, The Slogan Of Chipotle Essay
"Food with integrity." The slogan of Chipotle. Their goal? They use high–quality raw ingredients, classic cooking techniques and more to provide the
best experience for both the customer and their employees. Within 23 years, the company has improved so much from a single restaurant in the year
1993 till 2000plus restaurants worldwide. Believe it or not, McDonald's contributes a lot to Chipotle's success. It invested in Chipotle in the year 1998,
helping the company to expand rapidly, at the same time owned more than 90% of Chipotle's stock, according to Huffington Post. McDonald's divested
completely from Chipotle by August 2006 as co–CEO Steve Ells stated, "I've never thought that we reached Chipotle, the brand's, full potential during
the time with McDonald's." Today we will be comparing Chipotle with McDonald's, by looking at their difference and similarities in their
characteristics such as their pricing and output, market power and their revenues and cost structure.
McDonald 's had 36,000 plus restaurants worldwide, 82% are franchised and the average McDonald's restaurant serves 1916 customers every day
according to Solitude Canyon, which is a big number! They have a variety of food, from a drink to a full meal and then a dessert. To attract customers,
they have special menu items depending on the location of the restaurant. For example, they serve Bubur Ayam(chicken porridge) in Malaysia,
Teriyaki Mac Burger in Japan, Ciabatta Kebab in Israel and so on. The prices to

Competitive Strategy Of Mcdonalds
It is no accident that McDonald's has been around since 1954. Everything decision that is made is deliberate and thoughtful. With that being said, not
all decisions have turned out the way McDonalds's had hoped. That is why it is important for them to have a competitive strategy to guide their
decision–making process. Not all businesses use the same competitive strategies, however, the goal is all the same: to gain a competitive advantage and
increase profits. When McDonald brothers revamped their first restaurant in 1948, they initiated their use of the competitive strategy of "best–cost
provider". The interesting part about McDonald's is that even though they have made a countless number of changes to its menu, slogan, and appearance
to their buildings; they continue to lead the QSR industry using the same strategy. Their strategy is a combination of an overall low–cost provider as
well as broad differentiation (Bethel University, 2017).McDonald's uses the buying power of ordering supplies for their massive network of nearly
37,000 locations to keep supply chain management low. Furthermore, by hiring minimum wage workers and implementing new technologies as they
arise, McDonald's is able to lower distribution and operations costs as well. The second strategy of broad differentiation is accomplished by offering
multiple options at its restaurants. Instead of settling for a limited consumer base of people that want a fast hamburger, with a nine item menu,
McDonald's

What Are The Challenges Of Tattle Houzz Restaurant
Issues and challenges faced by Tittle Tattle Houzz.
There are few issues faced by the Tittle Tattle Houzz restaurant such as lack of menu, lack of marketing, insufficient financial, improper managerial and
increasing competition. In Tittle Tattle Houzz restaurant, the menus are very limited and these lead the customer to order same type of dishes when
they come to restaurant regularly. Moreover, Tittle Tattle Houzz manager are facing difficulty in innovation of new menus due to the changing in
market trends of food and beverage industry. These types of innovation consume a lot of money in the beginning of the production and also they need
to do research whether this innovation is good or not. They focus more on western food which stops the local people, ... Show more content on
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Secondly is the marketing issue, currently they only doing seldom promotion through social network, such as Facebook, and they do not use any other
marketing tools to promote their restaurant since past 6 years. Lacks of marketing method are the main reason for Tittle Tattle Houzz restaurant facing
problems in popularity. They also do not have a proper website for tittle tattle houzz cafГ©. Lack of website leads the customer to feel difficult in
finding what types of menus are available in this restaurant. Thirdly, they faced financial challenges because they miscalculate their start–up capital
(RM100000) that they needed to open and run Tittle Tattle Houzz restaurant. According To Tittle Tattle Houzz manager, Ms. Hor, she stated that they
need RM 150000 to cover renting a building, employing a new waiter and waitress staff, providing the kitchen and purchasing equipment and
decorations. They did not get a good income for two years after opened the restaurant due to the lack of popularity. They also suffered during the
recessions because they have fever target customers on this duration. Fourth challenges will be managerial. Tittle Tattle Houzz manager had to

Observation and Recomendation Report of T.G.I.Friday's
(COVER PAGE)
OBSERVATIONS AND RECOMMENDATIONS FOR T.G.I.FRIDAY'S RESTAURANT
Prepared for
(name)
Prepared by
(your name)
Date
TABLE OF CONTENTS
EXECUTIVE SUMMARYВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…iii
PROBLEMВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…..1
BACKGROUNDВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В….1
DISCUSSION OF FINDINGSВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…2
ServicesВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…2
Menu ItemsВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…..3
QualityВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…..3
PricesВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…4

AtmosphereВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…4
ClienteleВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…...5
Physical FacilitiesВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…5
DГ©corВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…5
CleanlinessВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…...5
LayoutВ…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…В…..6 ... Show more content on
Helpwriting.net ...
This is even the case during dinner on a Friday or Saturday night. The only exceptions to this time are in the cases of large parties with more than six
people. This was all found to be correct. Food is served from 11:00 a.m. until 1:00 a.m. and drinks until 2:00 a.m. (Barbara) After being seated the
servers are very quick to introduce themselves and accommodate you. They come right over to you in just a couple of minutes to get drink and
appetizer orders. They are very timely, returning with the drinks ordered in just two or three minutes. Promptly they ask if a selection has been
made. If no decision has been made, the server is happy to check back in about 5 minutes to take the order. After taking the order, the servers will
refill drinks whenever necessary and ask if anything is needed. There aren't many chances for them to visit, however, because the food comes to
your table in about twenty minutes. At which time they will again fill any drinks and get anything else that is asked for. If shrimp is ordered they
might have to go make some cocktail sauce because they don't keep it already made. But the servers are pleased to make it. They also seem very
delighted to check on the progress of the meal. They might make about six or seven visits to the table in a little over an hour. Teamwork is something
that T.G.I.Friday's uses to their advantage. If a server is

Chick Fil A Of Food Restaurants All Over The World They...
When was the last time a waiter served you in less than twenty minutes? It's hard to think of right? When going out to eat at a restaurant, you plan on
having an enjoyable and relaxing time; however, dining out can turn out to be a disaster if you go to the wrong place. Unlike many fast food chains,
Chick–fil–A is at the top when it comes to its quick service, healthy meals, affordable prices, and sanitary restaurants.
Exceeding in the field of delivering food quickly is a must for a fast food restaurant and Chick–fil–A always excels. Waiting long for a meal is no such
thing at an eatery like this one. Food is always brought to your table speedily or handed to you less than a minute after you place an order. Although
the long line may fool you, there is hardly ever an extensive wait. The efficiency the employees demonstrate is an example to all fast food restaurants
all over the world–they should take note.
The significance of Chick–fil–A is the reputation itself. The staff of each restaurant is superior and sharp. Each team associate must show great
enthusiasm and a positive attitude. The service is always excellent. This is due to their method used to please their customers: the Core Four. The Core
Four steps include enthusiastic tone, enthusiastic smile, emotional connection, and eye contact. The Core Four requires the correct approach toward a
customer from a team member which guarantees to attract and satisfy the customers. This is an example of "Beyond Customer

Research Study On Instructional Practices
This study was an action research study meant to benefit the instructional practices in my fourth grade classroom. These findings could have a positive
effect on my practice, others within my field, and students. As a result of this study I plan to improve my teaching practices by giving students a
variety of opportunities to make choices within the classroom environment. This will allow students to "own" their own learning experiences and feel
powerful within the classroom (Tomlinson, 2001). As a result of this experience I believe students need time to develop their confidence when making
choices. I plan to provide students with meaningful learning experiences in which they are encouraged to make choices. This includes continuing to
create instruction based menus for each math unit within the fourth grade curriculum. This will allow students to practice making choices. In addition,
this will allow high readiness students to choose a variety of tasks to continue their mathematical thinking when they are done early. This creates more
time to work with low and medium readiness students. I would also like to extend the practice of menus into other subjects, specifically science and
social studies. I believe allowing students to choose their own topic or activity to show their understanding of the content will be a very powerful
practice. Students learn, grow, and find interest in different learning experiences. Choice within science and social studies will allow students to

Alexandria Nightlife
Top Rated Alexandria, VA Nightlife: Best Restaurants and Bars
Meta Description: Alexandria, Virginia has some of the best bars and restaurant scene with some of anywhere in the country.
Meta Keywords: Alexandria restaurants, Dining in Alexandria, Alexandria bars, Nightlife in Alexandria
Alexandria's Top Restaurants and Bars
The City of Alexandria, Virginia is, for all intents and purposes, a relatively affluent suburb of Washington D.C. It is also home to a great many
businesses that work directly for or with the Federal Government. Because of this, Alexandria has a very well developed nightlife scene including some
of the regions absolute best restaurants and bars.
Restaurants
The Alexandria dining scene is largely built on quality ... Show more content on Helpwriting.net ...
Murphy's Grand Irish Pub offers a full menu of Irish favorites and other pub food, nightly entertainment, an outdoor patio for enjoying summer weather,
multiple screens to catch the big game on, and special events like bar trivia nights.
Hard Times Cafe
Another old town favorite, Hard Times Cafe has since become a regional chain, but this is the one that started them all. Founded in 1980, the original
Hard Times still serves the original owner's award–winning chili, alongside a host of other pub favorites. They have a full bar, a modicum of wine,
and several taps' worth of beer.
Vermillion
The restaurant itself is quite good, but the bar at Vermillion is worth a visit in its own right. Featuring one of the area's best liquor walls to go along

with one of the area's best cocktail programs, alongside one of the area's best wine lists and enough beers to keep any beer lover quite happy, this bar is
one of Alexandria's best.
A Short List of Some Great

Restaurant Analysis Paper
Houston residents are traveling from all over the city to the Montrose area to get a taste of one of the hottest new restaurants of 2015. The Burger Joint
opened its doors early November to Houston residents after renovating an old restaurant. Although gourmet burgers are their specialty, they offer hot
dogs, salads, and sandwiches to appeal to the majority of customers. When walking up to this restaurant, the first apparent thing that draws the
customer's attention is the large patio with the giant TVs. The big red umbrellas that cover each wooden picnic table make for a contemporary feel. At
night, there are string lights above the red umbrellas that provide for a relaxing ambience. When the temperatures are low, the restaurant offers heat
lamps providing just the right amount of warmth.... Show more content on Helpwriting.net ...
The menu is written on big black chalkboards placed on the brick wall that covers the entire space inside. Another element that adds to the
contemporary feel of this restaurant is the use of iPads to place the orders. Once the order is placed, customers are given a number and are free to
sit wherever they please. While the bar offers some seating, the majority of the seating is outside on the patio. For beverages, the restaurant offers a
variety of craft beers on tap as well as bottled beers, wine, and fountain drinks. The burgers are made from 100% Angus beef and are prepared
medium allowing for the burgers to have the grilled taste but overflow with juices on the inside. The burgers are made–to–order, permitting the
customer to essentially build their own burger. However, the chef provides an array of options, putting his best ingredients and toppings on the burger
leaving the customer craving more. The wait to receive the food takes roughly around 15 to 20 minutes. When ready, the staff brings the food to the
table. Served on a tin pan lined with paper, the burger is placed neatly in the

Individual Assessment Cover Sheet / Plagiarism Declaration...
Individual Assessment Cover Sheet / Plagiarism Declaration Form
This form must be completed and included with each assessment you submit for marking to the School. Although this assessment is submitted
electronically, you must still complete and include this form with your assessment.
Student Number:
Unit Code No.:
Unit Title:
Assessment No.:
Lecturer:
Submission Date:
Declaration:
I have read the School's Policy on Plagiarism and Improper Conduct and all the materials pertaining to plagiarism.I declare that, to the best of my
knowledge and belief, this assessment is my own work, all sources have been properly acknowledged, and the assessment contains no plagiarism.I
further declare that I have not previously submitted this work or any version of it for assessment in any other unit or award offered by the School, or
any other institution, without first ensuring that an explicit provision has been made and that I have obtained written permission from the Deputy
Head of School for doing so.
INTRODUCTION TO THE HOSPITALITY INDUSTRY
(MHC–602)

LEARNING PORTFOLIO– PART 2
–by Karamjeet singh
Student ID: 201514195
Submitted to: Dr.Rajka Presbury Table of Contents
TABLE OF CONTENTS3
EXECUTIVE SUMMARY5
TOPIC 5 – THE RESTAURANT BUSINESS6
SYDNEY RESTAURANT6
TARGET MARKET:7
LOCATION:8
THE MENU:8
ATMOSPHERE9
SERVICE:9
INVESTIGATE THROUGH SOCIAL MEDIA:9
RECOMMENDATION:10
TOPIC 6 – BARS10
BARS:11
.DAN MURPHY'S11
TOP SELLERS:11

Outback Steakhouse
Executive Summary
Outback Steakhouse has enjoyed a dominant position in the casual dining market since inception. They have exponentially increased the number of
locations each year; however their growth has apparently reached a plateau and they could potentially loose market share.
There is significant competitive pressure from rivals using marketing and advertising in attempts to lure away customers. Consumer loyalty is highly
valuable and rivals will use whatever tactics necessary to gain that loyalty and establish a strong customer base. Competitive rivalry is relatively strong
mainly due to the threat of new entrants and competitive pressure from rivals.
A restaurants success depends largely on a few key attributes including ... Show more content on Helpwriting.net ...
Of this amount, food and drink revenues alone were projected to be $476 billion, covering over 900,000 locations.
Restaurants provided work for more than 9% of the U.S. workforce.
On average, each American spent approximately $972 per year in restaurants.
Restaurants mainly compete on price, location and quality
The casual dining segment of the restaurant industry is relatively new, becoming more and more popular for people wanting a trade off between fast
food and fine dining.
Outback's most significant competitive force is pressure from rivals using intense marketing and advertising in attempts to steal customers. Consumer
loyalty is highly valuable and rivals will use whatever tactics necessary to gain that loyalty and establish a strong customer base.
Key Success Factors
Brand identity is important. A solid reputation for high quality food and service is key.
Convenient location provides greater access to the public and customers
Costs need to be controlled in order to maintain competitive pricing.
Supply chain management capabilities
Ability to provide a dining experience and welcoming atmosphere

Menu Evaluation : Recipe And Beverage List For A...
Assessment 1: Menu Evaluation Date of submission: August 21, 15 Friday
Name: Vaibhav Vishen
Student ID: L572407
Topic: Menu Evaluation
Through this assessment I will be drawing my understanding based on the knowledge and my views on factors that one should consider when
planning a menu and beverage list for a commercial operation. For better understanding I will be using Little Penangs menu, which is a Traditional
style Malaysian restaurant based in wellington CBD, as a model for interpreting and critiquing it from a design and ergonomic perspective. Also to
start with the first step in creating an Г la Carte menu is to identify the customer wishes and their assumed value decisions for the daypart in question.
(Barrish, 2103, p. 50) "This consists of information concerning the public's buying preferences and how well the sellers business meets those
preferences as viewed by the potential buyer". (Kotschevar & Withrow, 2008, p. 65) Little Penang is a traditional family restaurant that serves
Malaysian food and gives a variety of options for lunch and dinner. They use print and the chalkboard as a medium of showcasing their menu.
Non–Laminated Quality paper with a readable font for almost all age groups, the printed menu is a one page ГЂ La Carte menu (California menu
style) with six groupings. I will be critiquing the menu on the basis of the following criteria:
1.Quality: Typeface, Type of paper, Quality of paper, Legibility, Colour Schemes.

Swot Analysis Of Laman Grill
SWOT ANALYSIS OF LAMAN GRILL STEAK & BAR–B–QUE SHAH ALAM
STRENGTHS
пЃ¶Great ambiance of the whole restaurant.
The overall ambiance exist within the restaurant is not only conducive, but definitely uphold a very serene welcoming sensation. The vibes there either
indoor or outdoor section are so suitable and comfy for dining purposes.
пЃ¶Establish open kitchen concept.
Laman Grill literally set up an open kitchen concept which is very rare among any food service restaurant. By doing this, customers will have the
ability to see the credibility of skilful staffs struggling with the hustle in preparing for their meals. Moreover, if Laman Grill is full house, having open
kitchen concept will contribute the customers of the moment to observe what is happening and having something to see while ... Show more content on
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Due to the principles of fine dining restaurant, it is no doubt that the prices would extremely higher compared to normal restaurants. This is why their
target market would normally be return customers, or probably those with stable financial state.
MARKETING AND MANAGING DEMANDS & TRENDS OF LAMAN GRILL STEAK & BAR–B–QUE SHAH ALAM
1.Internet Advertising
п‚§Laman Grill uses social media as their marketing tools to approach their customers which are Facebook and their website itself.
п‚§They use their social media to update current promotions and new menu to their followers.
п‚§Moreover, they use their website in order to approach and provide information regarding their restaurant to the customers in a formal way. o
Facebook: Laman Grill; Steak & Bar–B–Que o Website: www.lamangrill.com/
2.Occasional Menu
п‚§Laman Grill also provide menu that will suits current taste of locals. This is an initiative used to gain more attention from the customers.
п‚§For examples, Laman Grill comes out with idea to provide buffet for iftar in this fasting season. They will provide more local and international
foods.
п‚§Price of the Ramadan Buffet as

Case Study Of Restaurant Heaven
EXECUTIVE SUMMARY
Restaurant Heaven is a 35 seats sit–down restaurant with a 15 lounge seats. We are focus on UK menu the touch of Asia.
We are located in the growth and quick diversing division of expand outlet 'Hulhumale' beach'.
The outlook of Hulhumale' beach in future is promising. Investors are creating a $125 millons for first class resort project. New jetty are going to
build with ferry service to Male, Bandos, Kurunba, wth special discount to the tourists. There will be a 50,000 sq.ft. Of volume space and about 300
residential units.
The are needs of friendly, ocean view and fresh area with tasty food. One stop that you will always get everything what you want. Restaurant Heaven in
future it will be a comfortable dining room and a ... Show more content on Helpwriting.net ...
Restaurant Heaven in feature will be an outstanding international cuisines menu with the touch of Asian. Atmosphere is the biggest advantage for us.
That is inspired the customers by gathering of environment of the restaurant and the taste of the foods. We will update our menu once in a year with
the new dishes and popular dishes in the past year.
We will open seven days a week. Serving Breakfast Saturday – Thursday 6.00AM –11.00AM, Lunch satarday – Friday 12.00PM – 3.00PM, Dinner
satarday – Friday 6.00PM – 2.00AM, the Friday we have buffet, Ramazan Month this schedule will be change we will open 4.PM – 2AM. And the
menu of this month will be change. We will have different theme night according to the occasion like New year, Eid, children's day. Our restaurant
opening day we will celebrate unique and special way.
Restaurant Heaven will have drawing and paintings of Maldives number one artist. Once in a two month this painting will be new, most of the time is
painting shows the culture and history of Maldives and the customers can suggest us some ideas and arts. This will help to work with the customers
and giving opportunity to the community to show their talent to the nation and the world. Restaurant Heaven will be a number one restaurant in Male'.
And the perfect place for the

Red Menu Analysis
Restaurant, speaking of restaurants, what will you think of? There are many restaurants in this world, and each of them has their own uniqueness. In
our whole life, we will eat in many different restaurants. Every one of them has different prices; the price of each restaurant reflects the quality of the
restaurant, which we can separate into three level. The restaurants that cost lower than ten dollars; the restaurant that cost between ten to forty dollars;
and the restaurant that cost more than forty dollars. The first level of restaurant, lower than ten dollars. They are usually fast food restaurant, the
restaurant that most people familiar with; like Chick Fil A, McDonald's, What a Burger, Subway, etc. We will always eat in this... Show more content
on Helpwriting.net ...
These restaurants are dine in restaurants that has better food quality, better services and better atmosphere. What's in my mind is Red Lobster. Red
Lobster is the medium level restaurant that I ate many times. It has a lot of seafood selections, they always cook the non–process materials. On their
website, they says it is wild caught and sustainably farm–raised. The food are relatively fresh, a well designed menu gives you more food selection and
combination. They also have more drinks to choose from including alcohol drinks. When you eating good food. You will also want a good place to sit.
Red Lobster has the good seats for you. There are a lot booth seat in Red Lobster and the regular chairs will also be more comfortable than the
McDonald chairs. There are also music in the background; classical music which makes you feel intimate and cozy. The whole arrangement of the
restaurant is more complex than the cheap restaurant, they will have different sections of seats and different kinds of seat. While you are seating
in a restaurant with good atmosphere, you will also want a good service. In Red Lobster, a waiter has several table need to do. The waiter will
come up and ask what a do you want to drink; then your drink will brought by your waiter or waitress; after that they will take your order. You do not
need to move to get your order, get your drink and get your food. While you are eating your meal,

Kitakata Ramen Business
Kitakata Ramen is a small, family owned restaurant that just opened up about a month ago. I worked in a resale shop next door and was privileged
with the task of "quality assurance" a few weeks before they open officially. Business seems to be booming for them and people are always packed
into the entrance. They only serve ramen, as the name would suggest, and the plaza the shop is located at is quite busy. The store itself stands out in
stark contrast to the other restaurants nearby. The plaza that the shop is located in also is home to a local Jewel Osco which, by itself, already sees
hundreds of shoppers daily. Lining the giant parking lot is a number of other businesses that also tend to be busy. An optometrist office, a beauty shop,
a real estate office, and even a Burlington Coat factory. Needless to say, it got plenty of foot traffic in the months leading to its opening. Another great
aspect of its location it's the only ramen shop nearby. Right on the edge of the suburbs, it has a massive pool of consumers that see its unique storefront
and giant menu on its window every day. Most Jewel Osco customers will live very nearby and will know that there really isn't a substitute for a quick
bowl of handmade, authentic Japanese ramen. In effect, Kitakata has carved itself a niche in the restaurant industry by offering cheap food in the
suburbs that matches the quality of a restaurant one might find in the city for twice the price. The restaurant itself is very well

Alinea Research Paper
When someone says "restaurant" you normally think of a nice place with average food, well Alinea is not like any other restaurant. From their menu
that changes with your needs to the three different types of experiences it's no wonder why Alinea is the #1 eating establishment in America ,nor why
they got the great award of a three star rating by the Michelin Guide. From the moment you walk into eating their 18–22 course tastings and dinner,
Alinea is always amazing its customers with its fabulous wonders; In fact the word 'Alinea' means a new idea and this restaurant is certainly something
new. Opening on May 4th, 2004 and remodeling on January 4th, 2017 it has certainly changed within the four month remodel from the fifteen month
build. Their ... Show more content on Helpwriting.net ...
Wine and other alcoholic or nonalcoholic beverages are available, but costs extra.Some of their famous dishes are Hot Potato with a cold potato and a
black truffle, with butter. Pricing for reserving the entire restaurant starts at $51,216.10. Stairs are available to reach the upstairs areas, but not
elevators. Alinea has the maximum capacity of 64 guests, with about 6 tables in each venue. It's obvious why so many people love this restaurant, from
3 completely different experiences, to unique and delicious food, to custom made menus to fit your dietary needs and/or restrictions. Though it is very
expensive, it worth every penny to dine at this exquisite dining facility. Though it looks dull from the outside, the inside is so much more than it
seems. When you first walk into the long white hallway with a calming purple light and the sliding door to lead into the actual restaurant. To even get
a table, you will need to book a reservation two months in advance and choose the venue you want. Make sure to show up ten minutes within your
reservations or your table will go to another person as Alinea's tables are filled every fifteen minutes. Go to alinea.tocktix.com to book your reservations
online or email hospitality@alinearestaurant.com to book special

Mexican Themed Menu Of Chili
Chili's originated with wanting to become a place for people to hang out with good company over some food and a drink or two. This restaurant is
about creating a connection with family and friends that integrate over the love of food. The first location was opened in Dallas, Texas in 1975. It
was first a post office before it became a little hangout place named Chili's. The company was founded by Larry Lavine which is now taken over by
Brinker Incorporated. Larry's idea of Chili's was going to be a laidback place where people can have fun and hangout. He wanted a menu that was
affordable to people and wanted to create American food using a Texan–Mexican themed menu. In 1983, Larry was smart to sell the company to
Brinker Incorporated. ... Show more content on Helpwriting.net ...
It is also a place where coaches bring their teams too after games, so you will see people in their uniforms. They serve everyone and treat them like
a family. There is a 99% chance that there is a Chili's in every town I have come across or it is in the nearby town. The chain of this restaurant is
crazy and it actually became one of my favorite restaurants. This can be considered ethnic in the sense of their cuisine. The American food served with
a Texan–Mexican theme can be served from a burger to chicken fajitas. They serve chips and salsa and also have fries with toppings as appetizers.
There is no going wrong when customer come in and want to have the best of both worlds. I actually went to Chili's tonight with the SXU
Women's Basketball team. All of the girls on the team made all their free throws at practice and Coach uses a restaurant of a player's choice as an
incentive to help reach the goal of 100% in free throws that day. If someone were to ask the team where they eat the most, the answer would be
Chili's, Panera Bread, or Barraco's (which is Coach's favorite). The service was so great I was impressed by the staff. I know when Coach makes
reservations, they are here to impress and please Coach and the team. He is a well–respected man and I am sure every restaurant would be happy to
help accommodate our team. We love going to Chili's, many of the girls know the drill on helping their staff and help times move by faster.

SWAT analysis for Victoria Station Restaurants Essay
Victoria Station
Strengths
Concept uniqueness– Concept based restaurants' rely on dГ©cor and novelty themes, which are appealing enough to the customers to draw in business.
For example: Hard Rock CafГ©, Applebee's, Rolling Rock CafГ©, or Outback Steakhouse. The Victoria Station utilized the English depot
paraphernalia to support the theme; gas lights, a red English telephone booth, and a London taxi.
Quality control– The beef was cut to specifications, used controlled– portion fillets/top sirloin butts, and a computerized checking system to verify that
unapproved vendors would be brought to management's attention should any items be purchased off of the approved purveyor list. ... Show more
content on Helpwriting.net ...
Societal need & Recognition– Victoria Station should have connected themselves to the communities surrounding through assistance or donations.
This would have created a longer, positive attitude to V.S.
Population & Dietary changes– There will always be more people in need of food; this is especially so due to mothers working; now dining out
and take–away has far proceeded home cooking.
Children's menu– They left out a very large and important segment, children. If they intended to have a family restaurant they should have a well
developed kid's menu.
Threats
Competition– They did not take in account the growth of other featured restaurants targeting the same economic theme, such as Red Lobster and
Quinn's Lighthouse.
Raising beef prices– In the Fiscal year 1981 Victoria Station lost more than 6.3 million, one primary reason was due to the continued rise in beef
prices, which raised food cost to 50% (Martin)
Economic and weather decline– 1982, the meal count declined 8.4% compared to the previous year. This time, owing to the poor economy and the
unusually harsh winter. (Bernstein)
Change in Public– Victoria Station did not leave room for the swing away from the red meat phase into the more health conscious

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