Analysis of Jason’s Deli What is typically imagined when entering any establishment is that the experience should be seamless. That is, from the moment you enter until the moment you leave you don’t have a single feeling that anything at all has gone wrong; your goods or service was delivered in an efficient and effective manner. A fast food restaurant, coffee shop, or grocery would need to implement procedures that leave an impression on their customers, as interaction with them is brief. I went to Jason’s deli at around 5:00 p.m. on a Thursday however they were not busy. I have never been to this establishment before so I was not familiar with the procedures in place to process the customers.
Every restaurant has about the same several
…show more content…
One key design principle of this establishment was of a casual sit-in dining restaurant opposed to being seated with a server and menus, a person must order from the front. This cuts down on the time it takes a family to wait, settle in, wait, and then order off or a menu. Also the restaurant is spacious and has a lot of seating allowing for a rush of people with no problem. Another key design that governed that effectiveness of this process what the way the kitchen was mostly exposed and in the front. If you were sitting close to the front you could watch your food be prepared. I’m sure the cooks feel the extra pressure being under the watchful eye of the people whom the food belongs to. Another design principle that governs the effectiveness of the process in Jason’s Deli is the menu itself. The menu is pretty diverse but the one common denominator is that the food is recognized as healthy and made from the freshest ingredients possible. Finally I would add the self-servicing drink station is another key design principle because this cuts down on the time it take to wait for a waitress for a drink refill (if this were a formal restaurant).
Lag times happen at restaurants often causing service breakdowns. These breakdowns can lead to longer wait times, longer lines, sometimes service and product quality can decrease. For example, if someone messes up an order for a
…show more content…
Since Jason’s Deli doesn’t appear to be a fast-food restaurant at first but they do in fact have fast food processing and procedural methods, people might have trouble understanding that they do not seat like a formal restaurant. The set up of the register to the seating and lack of signage I can predict to be confusing to first time customers. I recommend they get a standing sign that people can see when they first open the door that says, “ Please proceed to register,” and another standing sign by the front register that says “ Please seat yourself.” I find it that people become uncomfortable when they do not have a clear direction to what the norm is in an establishment. Finally I would recommend that although having your meal brought to your table gives a more formal restaurant feel, it contradicts the whole purpose of ordering your food and paying at the register for the fast food aspect of it. Beef-a-Roo is a local fast food restaurant and if they are not busy then sometimes they will give you a number and bring you out your food, other times they will not give you a number and they will shout your number from your receipt-which is a procedural aspect they need to work out and solidify regionally. Jason’s Deli is overall a great fast food restaurant and the procedures they have in place to process customers works very efficiently and
The term “fast-food” is usually distinguished by food served very quickly to a customer by drive-through or carry-out. Fast-food restaurants are highly associated with low-cost and malnutrition foods with brief consumer and employee interaction, and below average cleanliness based on restaurant health inspection reports. Chick-fil-A has changed the usual perception of fast-food restaurants. Rather than burgers and potato fries, Chick-fil-A serves chicken sandwiches and waffle fries. Chick-fil-A also shows their appreciation for employee to customer relations, rather than ignoring the social aspect of serving customers when operating at a fast pace. Chick-fil-A’s menu selection, customer interaction, and clean eating
Panera Bread’s atmosphere is enjoyable. The employees and the managers keep the restaurant clean at all times. When I walked into the restaurant for the first time there were visible employees wiping off the table and sweeping. Panera Bread has almost no trash visible around the entire restaurant. Looking around, there were no trash cans in sight; they were hidden by doors and cabinets. Panera Bread receives ample amount of customers a day keeping the restaurant clean is important, but the workers keep everything running smoothly as well. While waiting in a moderately long line, the employees immediately noticed the incoming rush and started working as a team to get the customers and myself in and out. Along with the workers helping to make the line move faster, the customers in line around me are keeping conversation. We are entertaining each other making the wait time appear shorter. With the great customers and keeping the restaurant clean, Panera Bread workers and managers keep the restaurant well managed. The noise level is separated by the location of dining. In front of me a group a friends decided to have lunch at a table laughing and enjoying themselves and a woman behind me chose to eat alone while reading a book, sitting in a quiet corner. More importantly the manager was always walking around making sure tables were clean, and trash was not i...
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
Most of the time the cashier working at the place will treat the customer like complete garbage and not showing any concern for them. They often go through their routine of “Have a good day” when most of them could care less about how the rest of the customers day really goes. Squidward is always treating the customer awful. Squidward has lied to the customers and has said some nasty words to the customers. He has denied customers items such as salt and ice cubes. Squidward has also fallen asleep on the job many times which is disrespectful to the customer. All of these things Squidward has done, is something that the average fast food cashier is accustom to. This type of working habits represents fast food cashiers
My first visit took place on September 22nd, in the morning at around 7:30 am. In the morning, People seemed the most rushed. During this time: people sat down the least and most people were ordering just coffees a very small amount of people ordered food with their coffee. People seemed the least friendly and there was a significantly less amount of small talk between customers.
After a long day in school and studying, every student needs a night off to just relax and enjoy a meal at a restaurant. In this modern time, some aspects of a restaurant can be the deciding choice. Many choose their restaurant of choice based on either those they are with, their personal, cultural appetite, their routine eating habits or their mood. Some of these preferences are similar yet others are the deciding differences. Two common franchise restaurants that pose differences are Applebee’s and Olive Garden. These two restaurants present their differences in environmental and food options causing a choice between them.
People are consumed with their own reality that they didn’t even acknowledge me sitting at a table watching them. Each person seemed to have their own stories different from everyone else’s. For the most part, the employees seemed to have similar interests in wanted to produce the best customer service. The customers had the same goal of wanting to try a new popular restaurant they might have been unfamiliar with. Overall, the general consensus was that a majority of people wanted to get on with their day with as little human interaction as
The next restaurant the customer went to was Steak & Shake, a burger restaurant. Here there was only one employee for the customer to talk to: the cashier. The cashier greeted the customer with “How are you doing?” the custome...
Many of the customers are regulars who have been coming to the restaurant ever since it first opened, which is why the owners make it a priority to provide a consistent menu with the customer’s favorite entrees. The restaurant strictly serves dinner options, as it opens its doors at 4pm. The menu consists of seafood, pasta, steak, and sandwiches, as well as a daily entrée and soup specials, allowing every customer to find something that appeals to them on the menu. Although the menu features a wide variety of food, many of the options, especially the seafood, can be quite pricey for many customers. This results in many customers only being able to come in for special occasions, as the food is too expensive to pay for on a regular basis. Some of the restaurants most popular items, such as the prime rib, are only available on the weekend, resulting in customers who come into the restaurant specifically for thos...
I recommend that we decrease the average service times for all food stations as well as reduce the minimum service time for the interactive cooking station and increase the inter-arrival time. We can implement this by offering specials a half hour to an hour before the rush period begins, have enough precooked meals available to accommodate the rush and precook the ingredients for the interactive station. We can also have the manager step in as the second cashier whenever a certain amount of time transpires. The cashier on duty can signal to the manager by hand gestures or a light when the wait time has exceeded two minutes, respectively. I also recommend that the layout of the cafeteria be changed. The new layout will give us better organization of the lines in order to decrease confusion.
no time for customers. They acted as if it was a burden for them to stop and
From the viewpoint of the customer, McDonalds has a good and confident tone, they consider the taste of food, cashiers; attitude toward clients, the cleanness of venue, the number of mistakes made by cashiers, and other measures to assess the quality of the McDonalds’ burgers. (Slack, Chambers &Johnston, 2003)
However, not only the high quality standards of food affects the business, the staff who are presently providing the service are entitled to establishes him or her self with their tone (the sound of the voice), manner (the level of maturity), language and body language well enough to satisfy the customer and to make them appreciated of feeling more welcomed and values them as a proper customer. E.g. if a customer was about to speak the staff operating the till would say hello, may I take your order please,' and when their products are given Thank you and please come again.'
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.
It was a very nice waterfront restaurant featuring both indoor and outdoor seating. I read Yelp reviews before going and wasn’t sure exactly what to expect as some reviews were great whereas others were absolutely awful. I chose to sit outdoors due to the amazing weather and view the restaurant had to offer, along with live music. I went around noon and had to wait about five minutes for a table which wasn’t an issue but it took approximately ten minutes for a waiter to even come over to my table to offer me a drink, which in my opinion, is not great guest service. The service was overall very slow they were not very well organized and seemed very understaffed. My waiter was a very nice, young gentleman but was very uneducated when I proceeded to ask him a few questions about the menu and what he recommended to eat since it was my first time dining here. I ended up ordering the blackened salmon salad and it was pretty tasty but nothing really exceptional. I asked for a side of dressing and the waiter completely forgot about it and by the time he was reminded, I was already done and ready to get out of there. He apologized and offered me a free desert due to the poor service I was receiving and I decided to decline the offer and told him I’ll just take my check. There were many guests around me who have been waiting for