Executive Summary
Our team has been instructed to help advise on a business case involving a restaurant, The Mongolian Grill. It’s owner, John Butkus, is contemplating renovations, in hopes of adding capacity and increasing revenue. There are several scenarios that are available to him. One option is to add an extra food bar. The second option is to move the location of the cooking area. He can also implement both options, if he so chooses. Our team has done the appropriate financial calculations, as well as qualitative considerations.
Our decision is that Mr. Butkus should choose to implement both options. The additional capacity is definitely needed, and the demand to fill the capacity is also present. We calculated the possible revenue that could be earned under two sections: Low additional demand and High additional Demand. The additional revenue generated in these two scenarios are $42 900 and $31 200, respectively. Also, the in both of these scenarios, the time needed to pay for the cost of the required expansions are less than a year.
We have looked at a number of possibilities, both positive and negative, and we feel that this is the best option. There really is no justification to not go through with the changes. They will result in a greater profit, both in the short and long run. Our analysis is included in the following document.
Problem
The Mongolian Grill is a restaurant with a unique concept. It prides itself on not only delivering good food, but also an original dining experience that leaves customers wanting to come back. The restaurant uses four features to help accomplish this: An entertaining and interactive atmosphere, fresh and healthy food, unlimited quantities, and customer involvement in the meal preparation. The restaurant owner, John Butkus, is looking to finalize the operation decisions for one of his future restaurants, which will be located in Waterloo, Ontario.
First, a brief explanation of how the Mongolian Grill restaurant works: Customers that arrive at the restaurant are seated. A member of the serving staff explains the concept to first-time diners, and takes the table’s drink orders. Customers then proceed to the food preparation area. They select the meat and vegetables that they would like from the food bar, and place them in a bowl. Customers then move to the second bar, which contains sauces, oils, and spices.
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
One quality that is involved in a restaurant is the atmosphere and the positive energy it gives off. Considering the Western theme, they have the restaurant well decorated from the entrance, to the place where you sit. The walls are painted with tumbleweeds on them, with great lighting that allows you to see, and not go blind. The plates and silverware are very nice, as is the food that goes into them.
When you walk into the Denny's Restaurant, someone immediately comes to help you. They grab you. Menus and show you to your table or booth. When you order your drinks, they bring them straight to you, then they keep you a few minutes to look over the menu. One. Do you have had a chance to look at the menu the waiter comes to order your food. Once they bring you your food and you had had it for a while, the dunes employees check on you once in a while, so they make sure that you're satisfied. Sometimes
A restaurant’s success is often dependent on its location. Restaurant’s that are located near other restaurants can enough synergistic benefits due to their location (Parsa, Self, Njite, & King, 2005). However, choosing the wrong location can also spell certain doom for the establishment. In general, restauranteurs must ensure that they are making enough profit to justify the demands put forth by their landlord and the local government. For this reason, the restaurant’s deed or rental agreement is one of the most important document in determining a restaurant’s fate. This paper seeks to examine the issues associated with leasing restaurant property; in particular Harlequin and Brine, an upscale casual restaurant.
One Man Decides to Teach an Annoying Child a Lesson While He Waits in Line Behind Him at Burger King. His Brilliant Lesson Shocked Everyone.
The reason for raising the price in 2002 was the need to bring the profit per meter up to that of other items on the line. Although the company was in a strong position financially, it would require considerable capital in the next few years to finance a recently approved long-term modernization and expansion program.1
The restaurant business is a challenging industry and if a company has a strategy that works for them as well as their employees, it should stay the course and tweak as needed.
Fourth problem- Demographic data on the two stores, Cotati, and Santa Rosa are closely related. A decision needs to be made on which store to purchase, or to purchase both stores. Can Oliver Market make a profit with these stores is the question. Also Steve and Tom need to think about their competitor best and weak strategy and who are entering in the demographic markets as well as which rivals are strong candidates to expand their product offering and enter new product segments where they do not currently have a presence.
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
“You don’t need a silver fork to eat good food.” (Prudhomme, Paul) I am not one to criticize exceptional food, especially when it’s Japanese Cuisine. There is one spot that I repeatedly recommend when friends ask, “Where’s the best place to grab extraordinary grade “A” sushi at a reasonable price?” In which I add that’s a no brainer Mr. Sushi. Although, there are two locations in Arizona one off the I-17 and Northern and the other off the I-10 and Pebble Creek Parkway as a matter of fact I have been to both. Despite the location on Pebble Creek being closes to me, I still prefer to drive the extra forty-five minutes to eat at the other location. In other words, if you’re looking for a restaurant that offers great service, an inviting atmosphere, and the best Japanese Cuisine in Arizona, Mr. Sushi off the I-17 and Northern is the place you want to stop and grab a roll.
This amazing grill known as Yadi’s Grill, has amazing food, and drinks that will blow your mind. Having Friendly staff, and good cleanliness will just add on to its greatness. This small restaurant always has space for you, and your family. Having at least two families, or singles when entering. Having a friendly atmosphere is the reason why it’s great to bring your family along. Also knowing that the owner and his family work there. You can really tell they work hard on their food. With its great food, cleanliness, and friendly atmosphere what is this place missing.
The cafeteria serves about one hundred and fifty residents of Cambridge Hall and approximately one hundred residents from Nottingham Hall. The cafeteria serves hot foods, salads, snacks, sandwiches, and beverages. The data has given me information on the percentage of customers that preferred a hot meal (interactive and precooked) to snacks, the ratio of customers that prefer precooked hot meals over an interactive hot meal, line formation, service times at the different stations, arrival times and the location of the different stations. I also learned that the peak hours of operations are from 5:00 p.m. to 6:30 p.m. and that the cafeteria has two cash registers available but only one is being utilized during the peak hours. If customers decide on a hot meal there is a 2 to 1 ratio that customers will purchase a precooked meal over an interactive meal. Through an informal customer survey, reasonable waiting times were established for the precooked line (5 minutes), the interactive line (10 minutes), and the cashier payment line (1minute).
In all restaurants, products and suppliers are used on a “first-in, first-out” basis to ensure freshness. All restaurants provide warm and inviting environment and a variety of comfortable seating arrangements to accommodate anyone – for single individual to a large family.
Finally, I have suggested some recommendations for the issues that I have mentioned above. In reference to the first issue, it will be profitable for the company to change to level monthly production.
... opportunity to get more value for money of both existing capacity and new capacity.