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Literature review of service quality in restaurants
Literature review of service quality in restaurants
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The massive Taco Bell restaurant chain is inferior to the lesser known restaurant,
Chipotle. Chipotle Mexican Grill lets customers make their own meal to their liking, unlike
Taco Bell. The ingredients that Chipotle uses are fresh and natural unlike the preservative filled
ingredients that Taco Bell uses. The customer service at the Mexican Grill has received many
more positive reviews than Taco Bell as well. Chipotle's food and service are far superior to the
huge restaurant chain known as Taco Bell.
Even though they are both considered fast food restaurants, Chipotle and Taco Bell
serve their food in two completely different ways. When ordering at Taco Bell, you are forced
to choose one of their items off their limited menu. If somebody does not like something on one
of these items, it is a hassle to have the restaurant take the ingredient off. At Chipotle, however,
the customer goes through a quick and simple process in which they are able to create their own
meal and witness everything that goes into it. At Chipotle Mexican Grill, customers take pleasure
in the fact that they are able to arrange their own dish exactly the way they want it. This is
shown in the customer evaluation that User Mickeyanns posted on TripAdvisor which states that
they are pleased with Chipotle because it is, “Different yummy and you make your own mix”
("Review of Chipotle Mexican Grill"). Also, it is hard for Chipotle to get a client's order wrong
when they are working with the customer throughout the entire creation process. Taco Bell,
however, frequently gets orders wrong which angers their customers. According to an article on
eater.com, a man rammed his car into the local Taco Bell after they had gotten his orde...
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...o Bell to outweigh the negative ones. These three reasons go to show that
Taco Bell is not nearly as amazing as Chipotle Mexican Grill.
Chipotle surpasses Taco Bell's quality in every way. The Mexican Grill's exceptional
ordering process is much more efficient than Taco Bell's. Taco Bell has been reprimanded for
previously using unnatural beef that was not fresh. Chipotle on the other hand, uses fresh
ingredients that are healthy and delicious. Finally, the difference between the two restaurant's
customer service is tremendous. Taco Bell has terrible reviews that depict images of yelling and
rude employees. Chipotle reviews show that the employees are kind and helpful. There have not
been many arguments or complaints about rude workers at Chipotle, however. These are the
reasons why Chipotle Mexican Grill is superior to Taco Bell in every single way.
Lastly, the author informs readers that compared to Mexican food, Taco Bell’s food is cheaply made. Upon visiting a local Taco Bell restaurant, Burciaga orders a menu item and begins to consume the taco when he notices that the “meat was lukewarm and the cheese and shredded lettuce were cold.
One of the major differences between the two restaurants is the quality of their food and their services better provided to the customer. In-N-Out Burger is all 100% fresh product. The meat is never frozen, the lettuce is handpicked every day, and the potatoes are peeled and diced daily. The meat that In-N-Out receives is fresh and needs to be prepared in order for the restaurant to serve it. The morning crew arrives at 6am to do many things and one of those duties is to prepare the meat for the day. They have to shape, and season the meat before it can be pressed and cooked. The truck comes everyday with the calculated amount of sales. However, Jack in the Box receives frozen product. Calculated sales weekly and the trucks come only two days a week. The lettuce arrives at the store pre-cut and ready for use in the restaurant. Everything that comes off the truck just needs to be heated-up in order to serve. Another difference is the quality of the stores employees. In-N-Out Burger’s employees always have a positive attitude. They will always go out of their way to make sure all customers are 100% satisfied. The employees make sure that every visit is one to remember and that the customer will always come back for that amazing customer service. Conversely, Jack in the Box’s employees is quite different. Their employees are careless, and have negative attitudes. They do not care if customers are un-satisfied. Their service ...
The company is driven by a strong set of values, even if some of those decisions increase its costs internally. This is especially the case with the sourcing of its ingredients and meats. In fact, the high-quality ingredients and advanced cooking methods used by Chipotle are second to no other fast-food chain. Among recent developments, the leader in fast-casual dining concepts plans to become absolutely GMO-free by the end of 2014. Although the aim is not new, it shows Chipotle’s commitment to bring fresh ingredients to the table. Besides offering high-quality meals to its customers, the portions are generously sized and the value is unmatched. There are very few places that can fill you up for less that $10 with quality food, and not junk. The triad of fresh, pure ingredients, cutting-edge cooking methods, and tremendous portions gives Chipotle a mouthwatering appeal.
Chipotles has taken the market share during their launch of the new Vegan option. “Chipotle Mexican Grill introduced Sofritas, the first vegan meal offered by a national fast food chain that's not a salad or a veggie burger.” (Neporent, 2013). Taco Bell and Chipotle share the same market share, and there is a potential that
I reviewed both restaurants on the same criterion: service, food, and venue. The service at El Tapatio ranked five stars compared to the rude service that I received for the light English speaking server at El Espolon. Juan, our El Tapatio waiter, was kind and always approached with a smile. He was accompanied by his coworkers who brought other things to our table, but he wanted to make sure that we were always alright. He always came to check on us and made sure that we were doing just fine. Marco, our El Espolon waiter, was rude and could not understand anything that i was saying. I give ten points for being an authentic Mexican but here in Missouri, we do prefer our servers to understand us. Marco was slow at taking our order and always got our drinks confused as well as our food. I asked for a sprite to drink due to my preference of not drinking caffeine, and was brought a Coca-Cola four times before I spoke to a manager about my mishaps and finally receiving my rightful order.
When Chipotle was revealed as the source of multiple outbreaks of illnesses that sickened nearly 600 people in 13 states in 2015, it came at a significant cost. We closed stores, spent several months under investigation by the CDC and other health organizations, and we faced a criminal investigation in connection with the incidents. With significant decreases in same store sales, operating margins as well as a 44% drop in our net income for the final quarter of 2015, it is evident that this crisis plunged Chipotle to a never before seen depth.
Chipotle is classified in the restaurant industry as fast casual, a combination of the quick serve and the casual dining segments. Fast casual restaurants have the following attributes: high quality foods, upscale atmosphere, higher check averages between $7-$11, and pay at the counter (What exactly is fast casual?, 2008).
As of right now these two restaurants are seeing an increase in profit and that is the number one reason why they have decided to start advertising they are serving antibiotic free meat. “The Chubby Chipotle site goes beyond the deceptive marketing claims and takes aim at Chipotle's commitment to antibiotic-free meat, saying it's unhealthy for animals because these medicines are used to treat sick animals (Peterson, 2015).” This statement suggests that the antibiotic free method that Chipotle is using can be harmful to the animal. What these two restaurants do not realize is that all meat is antibiotic free once it reaches the consumer, because of the USDA regulations. Also, if they insist on having humanely raised meat they need to realize that by giving animals antibiotics it is helping them to be healthy therefore the producers are being humane in raising their
Chipotle uses environmentally friendly packaging, with bowls made from recycled newsprint, unbleached tray liners, and napkins and cups made from post consumer waste. The issue of environmental protection gets more and more social noticed. What Chipotle do has left a positive impression to common.
Operations: Chipotle has set standards from when the food is bought, to when it's produced and to when it's sold. This quality control is performed by their Quality Assurance group, which foresees all of these positions.
My expectation before I’ve ever walked into a chipotle was that it was just some other Mexican grill restaurant and it wasn’t worth my time. When I actually went there and felt the vibe and tasted their food I was blown away. It was the best thing I’ve ever gotten. Trying the barbacoa is the best thing I’ve done so far in my life. Chipotle is a great experience because you don’t feel like you’re just going to another same fast food place. You can actually sit down and take some time out of your day to just relax and take a breather while eating some delicious food. Every time I go to chipotle, I experience nothing but good things.
If there is one place in Naples that I never get tired of going to, and where I can have fun just by basking in the ambiance of its atmosphere, it’s the authentic Mexican restaurant, Cilantro Tamales. At first glance the restaurant seems to be in an inconspicuous spot, lying in a strip mall containing a no-name music store and consignment shop. However, despite the location, Cilantro Tamales stands out from all other restaurants or gathering places.
When Chipotle first opened in 1993, the goal was to serve quality food fast, but not be considered “fast food.” To avoid falling under the fast food stigma, Chipotle strives to find the best ingredients with respect to animals, farmers, and the environment. In order to achieve these goals, Chipotle has created a matrix organizational structure that is divisional by location and functional by authority. Chipotle recently expanded internationally to the United Kingdom, Germany, and France, each following strict guidelines assigned by corporate employees from their headquarters in Denver, Colorado. Similarly, each location is functionally organized according to authority: regional manager, district manager, store manager, assistant manager, and
Customers arrive at the first station and wait in line to be served next. First, customers can choose from an option of rice bowl, taco or burrito in the first station. Then, customers continue down the line and choose between brown rice and white rice along with the choice of beans, fajita veggies, and different meats. Next, the food moves to the third station. Customers can choose among different salsa, cream, lettuce, guacamole, and cheese to add to their food. Last, customers can pay their food by cash or credit card and add drinks in their meals. After customers make payments, they can get a cup of drinks, choose from soda, lemonade, water and iced tea from soda machines, which are next to server stations. Since Chipotle's menu is very simple, customers usually do not take a long time thinking what they want to order. Thus, this design improves the efficiency of the ordering process. In addition, the continuous supply of pre-preparation of essential items, such as different salsa, from their kitchen also maintain the smooth flow of the ordering process.
They did not provide a pleasant ambiance for cus! tomers to dine in. McDonald's communication and leadership were also lacking.