The establishment of a restaurant is something which must be thought out in detail over a course of time and be planned with utmost care in regards to every aspect of it. The hospitality industry is ever expanding and is one of the most dynamic industries with new trends coming up regularly. A restaurant thus, must be planned in a way that it can keep up with these changes and reinvent itself in order to attract and retain customers over a period of time. A few of the most important aspects that come into consideration while planning a restaurant are the name, logo and location. However, the most important area to be considered is the concept, which is one of the defining factors, further branching out to various other criteria’s that are necessary …show more content…
Restaurant names can also be based on history, geographic location, ethnicity or even the style of cooking. For example, Coco Cubano restaurant specialises in Cuban Food. A name can be defined as the emulation of the restaurant concept and provides an image or identity for the restaurant that the customer first encounters. If the customer is attracted to the name, that is the first point of contact for them, thus it is important to pick a name that is easy to pronounce, spell and has an attractive font. Picking a right name may mean the creation of a brand and can further be used to create a logo, menu and uniforms for the …show more content…
Presence of appropriate equipment, grease traps and other utilities must be considered. (Simon, 2006). A restaurant owner should also worry about space for the customers and the area is easily accessible to them. Other relevant factors are foot traffic, accessibility, parking facilities, zoning etc. The location may also determine type of décor, number of covers the restaurant permits and even type of appliances required. Some may argue that the concept is the most important decision making criteria, however location is on par with it. A restaurant owner may have a good concept but does not have a physical location to bring his concept into being. On the other hand, if a restaurateur has a good location but isn’t sure about what kind of restaurant he should open, without the market research and a concept for his menu or type of establishment, he will not be able to plan a successful
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In order for any restaurant to keep up, they have to be willing to learn and implement instead of sitting back and expecting repeat customers for a location with menu options that never change to accommodate its customers. When a restaurant thinks bigger, acts quicker, and moves faster they are more likely to stay ahead of their competition. Sanjiv Rasdan (2016), Senior VP of operations for Applebee’s USA, points out three key opportunities that he believes are key to this strategy: food, experience and environment, and keeping ahead with
Mexican food is a world-wide favorite that has many selections of food to choose from. One of the “so- called” Mexican restaurants Taco Bell, takes the world by storm. Glen Bell was the starter of Taco Bell. There are nearly 7,000 restaurants around the world. The experience at each Taco Bell will differ due to the staff at the restaurant. Like many fast-food places there is a drive thru that helps the customer get in and out as fast as possible. The menu has more than 50 items on their menu. Taco Bell is a restaurant that offers breakfast, lunch, and dinner. Desserts are offered as well to customers. To better their restaurant they have a sale everyday from 2-5 allowing all beverages to be a dollar. ”.They have wonderful food and service. If they make a mistake they fix it without any attitude. I realize fast food is demanding and not always an easy place to work in.” (review 5). In order for a restaurant
Jayaraman explains this in her book, “ Imagine the power consumer could wield if they demanded more from restaurants.” (171). The overall general idea is to eat at a place where you wouldn’t mind working at, if it is clean, has nice workers,
Many restaurant’s may have signature dishes, but the neither the recipes nor the names of the dishes may be directly protected. For a restauranteur to protect a signature dish, they must: (a) require employees to sign non-disclosure agreements to uphold the trade secret; (b) give the dish a unique name that can be allowed a trademark; (c) copyright any pictures or merchandise related to the signature dish; and (d) file a trade dress claim for the overall feel of the establishment (Collen, & Hilfer, 2011). In general, protecting a restaurant’s intellectual property is difficult, but not impossible. Therefore, it is important that restaurateurs learn the basics about intellectual property law.
The category that I would place Taco Bell in would be taste, presentation, employee service, and if it is cheap. Taste is important to customers, or they wouldn’t go there. It is also important because fast food is very addicting. Another important category is presentation. Some people wouldn’t want to go to a dirty table, so they should make sure that their floors and tables are clean. Employees sometimes can be frustrating. The workers don’t like their job so they take it out on the customers
The business will also be a multi-purpose business, selling and operating a front of house cafe. This broadens the target market even more, allowing for everyday dine-in and catering. Our patrons will have a wide choice of varieties such as chocolate, different types of nuts, fruits, oatmeal and many more. The cafe will also be custom made with any type of design our consumer will desire, which will be made according to their demand, thus satisfying our client’s ideal
3) Inventory: the restaurant business is very demanding especially when the products used can be easily spoiled. Must of the inventory has to be order in time and has to be maintained at a certain temperature to minimize liability. 4/5) Maintenance/reliability: this is a key factor, the consistency of the food and the services must work hand to hand to preserve the reputation.
Customer service will be taken very seriously, and my employees will be empowered to make the necessary decisions to make every customer happy. The name of the business is Taco Bus; it will be written in font size 100, Calibri (Body) and the color will be orange. Taco Bus Pricing philosophy I will employ cost-plus pricing in my restaurant to guarantee a
III. Business Environment As a franchise of Noodles and Company looking to open in the Greater Toronto Area there are many environmental elements to be taken into account when considering the structure of the franchise. Firstly, the most important factor to consider is that the overall success of Noodles and Company as an entire company and a franchisor will impact the success of the franchise. This means that if the business as a whole is doing well and develops a healthy image and marketing campaign, the franchise in all likelihood will do well, and if the business is performing poorly, the franchise will perform poorly as well.
The business we going to start is an Indian restaurant and the name of the restaurant is ‘Indian curry’ as we all know Indian food is famous because of its curries. Moreover, curries are also famous among Europeans. So we will try to target European segment first. As we know they are liberal in nature so they would not mind to pay much for delicious food. There will be 75 seats with the fine dining. ‘Indian Curry’ will provide the friendliest service to our customers.
Location is critical to the success of any business in the Service Industry. The location can be one of the single most important choices a company will make in establishing their business and setting themselves up for growth possibilities in the future. A good strategy for a business is to start with their general assessment of their clientele demographic, and then use those results to help strategically locate themselves in order to hedge the competition. In addition to a general demographic assessment, the business might also benefit from conducting a location analysis to help determine the ideal location.
A1.2. Concern for ambience and lifestyle Hong Kong is always known for being a highly fashionable and image-conscious society. Together with the fact that the market in Hong Kong is becoming more affluent, ‘premiumisation’ has become a trend that drives the consumer foodservice industry in Hong Kong. Consumers began to look for premium dining experiences and demand more in terms of restaurant ambience and lifestyle branding. A trendy and fashionable setting in restaurants greatly appeals to the consumers in Hong Kong. In the last decade, even fast-food restaurants have begun to revitalize their old images to fit into the trend. For instance, a famous self-service cafeteria chain - Fairwood Holdings rebranded their restaurant recently so that the environment of t...
Many people dream of running a successful restaurant, but only a few of them make their dreams come true. There are three elements that play important roles in the process of operating a successful restaurant. One of the essential elements is planning, a detailed plan could help you focus on the goal and clear the way. Besides, passion and managing are two other essential components, which could help you to operate a sustainable beneficial business.
Besides this, it improves the quality of travellers' experiences as well as increase the brand image of that destination. According to Hjalager & Richards, Good food experiences at a destination also help to create and enhance positive destination brand image thus supports to market the destination more effectively as well as, to ornament the local culture to attract more tourists (2002). Bangladesh is a land of different kinds of aesthetic foods. We have traditional, ethnic, festival and regional foods which can be a memorable experience for tourists as well as enhance our culinary tourism vicinity. Unfortunately, the culinary sector in our country is not in a position which can explore as an industry. Recently, a huge amount of well-known food court and restaurants have been established around the country, especially in big cities like Dhaka, Chittagong, Sylhet and so on, with their unique servings. This huge amount of food court and restaurants also raised the importance of control and regulation as well as food safety issue. According to Syed Rashidul Hasan (1988), there are two problems related to developing culinary tourism, 1) Quality and hygienic factors of Bangladeshi food are doubted by the customer because most of our cuisines prepare the food in a dirty environment. 2) Most the ingredient of the foods is nutritious
...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased .