Business Strategyof Cafe de Coral Essay

tax changes, new laws and government policy changes. Managers should not just rely on the PESTLE analysis, it is a tool, a snapshot in time, which will assist in understanding the current factors, it will not determine a direct path in the direction they need to follow to progress the company considerably. When in fact managers most need to judge, into what factors are most likely to change and also which have the greatest impact to them, so in the case of Centre Parc’s they need to consider mostly economical and sociological. A way of achieving the relevance of each factor to the company is to rank or score the factors, so there is a clear understanding of which are of most importance and vice versa. As Centre Parc’s has many different villages, this means that it includes many divisions and also brands (Starbucks, and Zilli restaurants), so managers need to concentrate on one specific area within each village.

My chosen firm is Odoba Mexican Grill and it produces quality meals that aggressive prices. In other words, the aim of the restaurant is to offer wide variety of competitively priced meal choices. Price and quality are two important factors in the success of any food business. If prices go up too much or quality decreased significantly, the demand will go down. But another very important factor is income. With changes in income, demand can see a negative change. If income comes down for regular customers, they will cut down the quantity demanded. This means that regular customers who were frequently going for meals at the restaurant might choose to go less often or order smaller meals or low priced alternatives.

Nevertheless, the majority of customers are very satisfied with the amount of serving along with the quality of their meal as well as the price paid. The strategy of being a low priced high value added has seen problems due to lack of customers which is affecting the bottom line drastically. This inevitable circumstance has put a hold on operations and started an investigation upon various neighboring competitors and their own strategies.

This case study is talking about a small city has one company named Staircase Production Company (SPC). The company focuses on quality and responses customer demand, nevertheless their problem in operations as a result, high costs and late deliveries. Until, Dean Hammond became to a new general manager that wanted to improve the operation in the correct way. Dean pointed out the

Thai Tannic has proved to be a very successful restaurant, serving good quality Thai meals, to a significant proportion of the domestic market, in its two years of operation. The owners, now keen to capitalise on the sociocultural trends towards healthy lifestyles and diet, are looking to expand their business from Hornsby Westfield to Macquarie Shopping Centre. Thus, this report will address how Thai Tannic has achieved one financial goal of profit maximisation and one non- financial goal of being environmentally friendly. The report will also discuss how the 4 key business functions, i.e. operations, marketing, finance and human resources play a role in the expansion of Thai Tannic to

To provide quality product, extensive menu of delicious foods, ensure customer awareness and loyalty and also have good publicity.

4. Environmental and operational causes are considered to be interrelated in causing the defects. The issue about cleanliness and sanitation like mandatory wearing of proper attire and proper handling of raw materials are the things the manager should consider. Another thing could be proper management of inventory. Stocks should be done vis-a- vis demand of the customer to limit the amount of raw materials to be stocked to be consistent in

In this case the main problem to be focused on marketing process. The Managing Director is just concerned with the sales of the product not about the customer’s needs and demands. Marketing mix means product, price, promotion and placement. Product and services involves quality of the product, its design, features, packaging etc now in this case to reduce the cost of the product Managing director is showing intention to change and reduce the quantity of different ingredients which will directly affect the quality and size of product. Then the promotion part of the marketing also involves some complications here the sales department is not satisfied with the funds they got for promotion of that much volume of the product. Cost of the product is more than its market price so that is also considerable point. Management is also not satisfied with Placement of the product because according to the managing director of the company their production is been always slow and expensive which will have direct effect on the distribution, logistic management. And the executive management doesn’t have trust on their production and promotion managers which can result in poor marketing because people interaction in marketing always play important role.

It seem like management is reluctant to invest money in kitchen staff by encouraging their talent of cooking and talent to make innovative dishes. Management is also not putting an effort in improving qualities of peppercorn and in trying new things. They are also reluctant to get feedback from their potential customers (students) about new items in menu. Overall it looks like organization is resistant to try new innovative ideas and reluctant for any changes in current process. There is also issue with not having enough equipment. Many employees are not satisfying with their pay and the amount of works they are doing or the amount of skill-set they have compare to other person. According to policies menu and staffing changes had to be approved by central office which is conflicting with their own policies about decentralized management style and also it is having conflict with Professional manager and Professional supervisor’s way of operating peppercorn. Also organization is not paying attention over the issue of not having enough staff; Peppercorn doesn’t have shop steward for a while. There is not enough opportunity for personal growth for employees. Skilled and unskilled workers are on the same pay scale which is another issue.

Many of Taste Holdings franchises are sellers of fast food products. Discuss five controls that their stores should have in place to ensure that there is minimal loss of stock/food as a result of theft by customers and employees and damages and wastages of food products.

9. Price................................................................... 10. Distribution...................................................... 11. Promotion........................................................ 12.

Oriental Pearl Restaurant will be an inspiring restaurant; our mission is to provide our customers with an outstanding experience of Chinese cuisine dishes, and superior service; let our customers have a good Chinese flavour journey. Chinese food culture has a long history in the world enjoy a high reputation; Oriental Pearl Restaurant will carry forward and promote the Chinese food culture to the whole U.S.

From a food and beverage manager's perspective - What are the important characteristics and procedures of a food and beverage establishment in relation to its size, type, market, design, planning and organization?

The causes of the problems were mainly lack of a common objective between the managers and also lack of a proper system in place to face problems such as corruption and bribery. The recommendations suggested might be the answer

Nowadays tourism industry becomes one of the most important economic growth factor in Hong Kong. According to the Tourism Commission, “In 2011, Hong Kong received a record-high of 42 million visitors from around the world, a remarkable increase of 16.4% over 2010”. Such great number of tourists contributes to the fast food industry and making more potential customer in Hong Kong.