The training program will provide knowledge and skills to the restaurant employees in areas of quality customer service, personal career development and a... ... middle of paper ... .... A quality review of the turnover rate of managers and employees, and job performance review by the business supervisors will access employee job satisfaction. Employee performance can also be evaluated through direct feedback from supervisors, managers and business owners. This can then be gauged by employee enthusiasm towards the established training program. Increased efficiency and employee proficiency gauge employee enthusiasm towards the training program(Kasperik&Herlevi, 2009). Conclusion In conclusion, a proactive and dynamic approach is needed for Cook Out restaurant’s success.
Parking facility is always available. Images • Unique to get share of mind Evaluation of Company Competitive Strategy The evaluation of the company strategy indicate that the Restaurants brands put special emphasis on product and customers. It always make innovations to make its product different to make the product leader in the market. Customer satisfaction is most important for the restaurants brands and remain active to maintain intimacy with customers. SWOT Strength Quality of products Innovation of products Strong distribution channels Recognition of
We want to create a quick service restaurant that utilizes the latest in tablet technology to create a more memorable, quicker, and more accurate experience in the restaurant. We want to bring the focus of the employees away from order accuracy and speed and bring it back to hospitality. Above all else, we want to create 'great taste, great service, & great prices at one convenient place!'
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 .
From the secondary data findings, a restaurant should aim most of its advertising efforts at enhancing customer awareness so that customers at least consider that brand in the suggested set of alternatives. The television commercials or magazine advertising, support activities and charity involvement in social, cultural, sports, or other kinds of public events can improve a firm 's brand awareness. Another important conclusion thing is that the perceived quality of a specific restaurant brand and products is found to significantly affect its performance. It goes without saying that restaurants should consistently provide quality products and services, such as serving food in promised time, serving ordered food accurately, and staff should be knowledgeable about menus, convenient operating hours, and ensure appearance. Not only is this good business, but it strengthens the brand.
A methodology is written to ensure that the findings created from a study are reliable and valid to ensure that the correct research instruments are utilised (Marczyk et al., 2010). The purpose of this chapter is to detail the process of this study to achieve the aim and objective using a combination of primary and secondary research methods. It is found that a large range of literature regarding the topic of brand loyalty and customer satisfaction. However, there is a shortage of literature within the specific fast food industry. The study found that individuals are loyal to different restaurants for different reasons and it was thought that primary research should be conducted to further research into what should be improved by the fast food industry to maintain loyalty from customers.
They will be also be carrying an implicit job of public relations. ➢ FoodPortal, Inc., believe in customer satisfaction is key. Sales Representatives who are in constant touch with restaurants will also help restaurants in CRM related activities. Communication Plan: ➢ Sending Email newsletters to restaurants and customers. ➢ For B2B, internal FAQ and technical blog forum will be setup.
This helps viewers to save time and energy. It’s also convenient. The main page or Home page of the web site has become a backbone for the information found on the restaurant’s site. It is significant because it is the first place people enter the web site. If people are attracted by the main page, they feel anxious to go further to other links of the site.
This can be quite easily made possible with today’s latest trends in the technology and development. Any small move or changes done in the service can bring in a lot of change with the attitude of the customer. It is very essential to tap the customers’ requirements to deliver the best. Interactive environment through websites, social media and other media associates the customer with the food and the restaurant. With the ever growing competition from different sources, it is very essential to set the business strategies and plan to target the customer who in turn would contribute for the business growth.
When creating a menu you should constantly keep in mind the age, ethnicity, and socioeconomic status of your customers (What’s Behind 1). Also, other elements that will better your restaurant are the font image selection, and design of your whole menu (What’s Behind 1). These factors could really make a huge difference in the customers’ satisfaction and your restaurant as a whole. Lastly, just a few small factors that can also benefit your menu are placing boxes around certain items can draw attention to certain entrées, and adding dollars signs to prices on the menu can decrease your sales (What’s Behind 1). “The menu is the main communication with the customer and creates a lasting impression”—Bonaparte 2009 (What’s Behind 1).