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Introduction to the topic customer satisfaction
Introduction to the topic customer satisfaction
Introduction to the topic customer satisfaction
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Fixing the Ordering and Pickup Problem
Introduction
As you know, the problem that we are facing at lunch is that customers do not know where to order or pickup their food. They are getting frustrated with the long wait times and people cutting in line. New customers do not know where to pickup their food; therefore, the kitchen gets backed up reheating it. All of these problems are creating chaos and tension within the restaurant, and it is causing us to lose customers, money, and a chance at a positive reputation.
Investigation and Evaluation
I have taken the time to talk with the new and returning customers about the issues. After talking with them, I have decided that the returning customers will give us a clear picture of things that need to be changed. Many say they are having problems with new customers not understanding where to stand. This issue causes new customers to inadvertently cut people in line making the ordering process longer. Focused on guarding their place in line, customers fail to look at the menu; as a result, once they reach the cashier. They are not ready to order. All of these issues lead to long lines and
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These stanchions will allow for customers to easily see where they are supposed to enter into line. The solution will stop new customers from cutting in line in front of our regular customers and hopefully allow our customers to focus on ordering. Once they reach the cashier, they will quickly be able to order and the line will continue to move faster than before. With the addition of the signs, they will also be able to see where they are supposed to pickup their food and enter into line very easily. Neither of these two solutions will make it necessary to hire new employees; therefore, in the long run, this will be one of the cheaper options. The overall cost would be about $380 and it would take about a week for the stanchions and signs to be ordered and
From the personal experience of an employee, we have gained insight that although Bed Bath and Beyond provides one of the best customer service experiences in retail, improvements can always be made. With regards to training for one-on-one interactions with the customer, Bed Bath and Beyond exceeds many similar retailers’ standards, but no system is perfect. With certain levels of dissatisfied customers occurring on a common basis, we, at Corporate Stock-Efficiency Foundation, believe that a large majority of these unwanted occurrences arise from the inability to deliver a specific product to a customer in a timely manner. We also found that a dated, inefficient system for inventory leads to employee uncertainty, adding
students do about this? Packing a lunch could solve some problems but this is a
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.
...re they exit the restaurant, make sure you meet all of their needs and try your best to leave them satisfied wanting to come back again. This is beneficial for you because the next time they come in, they might ask to dine in your section and this will show your manager you’re doing your job correctly. Besides dealing with irate customers, you should know how to approach all type of situations. Be prepared to give out certain information when a customer approaches you with a question. It is very important to speak to your customers with a clear and strong voice. Don’t be shy when you speak to them because this will give them the idea that you’re unsure with your position and the information you’re trying to transfer. Providing great service by using these methods will definitely let your work be noticeable and you’ll be a hard working and skilled server in no time.
Whose idea was it anyway to order all at the same time? Why would everyone decide, “Hey let’s all order food at exactly 6:15.” I tried my best. All their food was made exactly as requested including every extra pickle, cheese or grain of salt. And all because of the drivers, bounded by the speed limits of the state of New Hampshire, I’m left taking orders from angry customers, who won’t appreciate my time and effort spent making their food perfect, because their food is late. Some people don’t understand the mere hardships of a fry cook. Some people don’t understand that the world doesn’t always revolve around them. Some people won’t ever understand the time and effort I put into making their food. Some people just suck.
Queueing theory is a branch of Operations Research because the results that we obtained can be used to make business decisions. It is the mathematical study of waiting lines. Queueing theory enables mathematical analysis of several related processes, including arriving at the queue, waiting in the queue and being served at the front of the queue. Using this theory we measure the average waiting time in the queue or the system, the expected number waiting or receiving service and the probability of encountering the system. Queueing system is a model which contains the following structure as the customers arrive and join a queue to wait for the service provided by n servers. After receiving the service, the customer exits the system.
The first possible problem is that some greedy hawkers value money over the quality of the food they cook, thus resulting in customers going down with fo...
They have survived merely due to using a model of business that has sustained them. However, they will need to continue to focus on change management in order to seek out needs of the business, reduce risks, creativity, and implementing change that favors the customer’s needs. The Target Company will need to make the necessary changes that will heighten the customers shopping experience. Their business change management business model needs to reflect if either or both incremental or second order change is best for them. It is in the best interest of the company that they gage and leverage customers feedback via in-store personal experiences, random surveys from direct customer communication, online feedback, and manager escalations in order to find out how they can use these tools as continuous improvement methods. We also concluded that The Target Company will cushion and position the business better if they use both external and internal change agents either from within or outside the company to strategize a new prospective and think outside the box with ideas to increase customer satisfaction. By also soliciting the voice of the target customers, they will understand what the customers like and dislike about their overall experience. Change Management is vital and critical to this organization and will thus prove to be a
matter of efficiency and time saving, the service of fast food restaurant if the actual
A poorly conceived menu increases the food cost, adds to labor cost, and also lowers the integrity and reputation of the restaurant.
Preliminary Starbucks – one of the fastest growing companies in the US and in the world - has built its position on the market by connecting with its customers, and creating a “third place” beside home and work, where people can relax and enjoy themselves. It was the motto of Starbucks’ owner Howard Schultz and, mostly thanks to his philosophy, the company has become the biggest coffee drink retailer in the world. However, within the new customer satisfaction report, there are shown some concerns, that the company has lost the connection with customers and it must be taken some steps to help Starbucks to go back on the right path regarding customer satisfaction. I will briefly summarize and examine issues facing Starbucks. Starting from there, I will pick the most important issue and study it from different positions.
Social gatherings are often developed with food in mind. Parties have cake, Christmas has cookies, and of course, there is the possibility to dine out as group to celebrate an important event. On multiple occasions, I have opted not to attend such an occasion in order to save others the hassle of preparing food for me or to avoid the embarrassment of bringing my own food. There is no easy way to go about social gatherings; however, dining out is even worse. Every family celebration has to be planned around food I can eat and once at the restaurant it is imperative to ask multiple questions about the food being ordered to avoid cross contamination. When this happens, I feel like a nuisance to not only my family but also the wait staff at the restaurant as
All customers (mostly students) had headphones on and were on their phones the whole time, so there were no interactions among the customers. Each dining in will sit at separate tables, of 2 or more chairs. I noticed two men with suits on, assuming they were businessmen, buy coffee and sit to discuss business and current issues. I also noticed students who dined in probably to get some work done for class that day. There was a big menu at the top of the counter, which each customer would look at before buying something and a big see-through glass with different kinds of baked food. The line started getting smaller and smaller, as it came down to only two customers in line. The coffee, tea, etc are freshly made courteously on every order. I saw a pleasant smile on every customer’s face when their order was given to
A restaurant is a commercial establishment where foods and drinks are served to customers with an aim of gaining a profit. Meals are generally prepared to be dined in at a “sit-down restaurant”, however, increasing hectic lifestyles have caused many restaurants started to offer take away, food delivery and drive through services.
Hence, their service is not limited to the restaurants, although it relies almost entirely on the physical presence of its restaurants. Customers can now order ahead through the company’s website, or have it delivered to their homes. Hence, while at the outlet, customers receive limited service, they are assisted by the cashier, a physical person, in the ordering process, but the customer is responsible of picking up its order and putting the tray away once