Organic Steak House
For this term, we are going to be looking at a business that I have been wanting to do for a while now. That is to have a family-style steakhouse that only serves organic products. With the latest trend in the world today about eating healthy and being all natural. This would be the perfect fit for both.
The concept got started after a trip to Lancaster, PA and how their farm to restaurant style seemed to be very popular not only with the locals but also to the tourist. With that with personal beliefs in having dinner time being also family time. The whole concept of the family-style steakhouse came too.
With this Organic Steak House, there will also be a way to ship out our products out to other parts of the world. The steak house will be selling packages of its rubs, original spice recipes and also sauces out to anyone who wants to try them. Also, there will be on-line teaching seminars
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Organic Steak House will also be open to revisiting the structure layout in the future if they feel that any changes are going to be needed.
Value of the Roles With any company, the value of the roles is very important no matter what position that is. With Organic Steak House it is no expectation. Each job reflects on the company’s mission statement and that is to provide the very best quality to each customer. In order to provide that Organic Steakhouse needs everyone to be on the same page. Each role is valued as the same no matter what the job is. As each job is just as important as the next one. With the structure and management foundation, that is in place. The idea of working as a team is very important here. With three different areas working at the same time it important to know the value of each area. The Organic Steak House won’t be able to function probably with one area
East Park Restaurant operates using a hybrid (mixture of vertical and horizontal) organizational structure where Boos reports to the company’s owners. Assistant managers and front...
... in the United States, but nothing will compare to the all natural, 100 percent organic, flavorful taste of a grass-fed steak.
...dures. Job descriptions are closely defined with little flexibility. Jobs are divided in different specialization e.g. finance and marketing. This makes control easier.
The definition of homemade has changed drastically throughout time. Rachel Jones recognizes this in her article “Homemade is the New Organic,” published in 2013 by The Atlantic. It is in this article that she explains how media nowadays has raised expectations on home cooking. Jones` purpose is to make readers aware of the unrecognizable and unrealistic expectations that the modern media subtly places on us when it comes to home cooking. Based on the content and the examples presented in the article, it appears as though the author`s intended audience is people who cook, or more specifically, mothers that cook. Jones begins building her credibility with past experiences and reputable sources, uses facts to back up her claims, and appeals to reader`s emotions.
Store Operations/Incentives: From an internal perspective, Whole Foods uses a team-based strategy of operations. Employees are part of a democratic process of selecting new hirees, implementing new ideas and encour...
The major organizational goal Tyson Food will focus on is exemplified in Appendix C, the strategy map. Fundamentally, Tyson Food will implement ethical and free range forms of farming in order to achieve the main goal of improving the company image. Through various strategies including implementing organic trends and researching ethical farming practices with farmers and suppliers the goal will be met. This is the result of implementing the BSC and the strategy map that
There is a Director of Food and Beverage that oversees the kitchen, catering, Banquets, restaurants, room service, minibars, lounges, bars and stewarding (Walker, 2013). There are several members of Management that report to the Director of Food and Beverage. The assistant Director of food and Beverage who assist the Director of Food and Beverage and helps to k...
Being the leader in its industry, the company has capitalized on the large market capital and is opening up to foreign countries where organic food is appreciated.
The primary marketing objective is to open between 190 to 205 new restaurants by the end of 2015. This will help connect more customers with local farmers providing better quality and tasting food items. By spreading awareness to customers of where their food comes from and how it is prepared, it looks to draw in more customers and increase their profits.
The role that I perform in this organization is server, as a server my responsibilities depend greatly on the business; however, in all cases my primary duty is to provide excellent customer service to the clients, take their orders, and deliver food and beverages to the tables. Sometimes I got other job duties as performing basic cleaning tasks as needed or directed by supervisor. In most situations, servers are expected to answer questions regarding the menu or the restaurant. Also, I work closely with other members of the staff and the kitchen to ensure the restaurant is operated efficiently, and food is delivery on time.
b. The duties include the major work functions to be accomplished; the quantity of work aspect is determined by the balance of those duties. Level of responsibility relates to the independence of the incumbent and to where the position will be placed in the organization hierarchy. Other aspects of job design include, when the individual will carry of responsibilities, the order of tasks, competencies the individual will need to perform the job, and training the individual will need to do the job and so
This assignment is my own work, presented in my own words, ALL sources of information have been cited and any direct quotations are contained within quotation marks.
1. Division of work ? To allow the individual to build up experience and improve its
...lexibility and is geared towards adaptation and change. The environment is constantly changing and is very unstable so a structure that provides ease of customer service is one to adopt. With making the choice I risk once again the produce and meat managers possibly operating as a separate entity, but I have also empowered my store manager to make all decisions so it will be his responsibility to communicate and remind everyone that even though there are departmental groupings at the end of the day everyone one is a part of that C & C store. It is also his duty to enforce customer service because all they see if the final output. For instance, C & C customers are accustomed to superior quality of meat and produce and that is what their loyalty is centered around. Adopting a better structure is to generate healthier internal environment but not decrease on output.
Families today just do not seem to spend time with each other. The mother and father both have jobs and tend to not be home for the children after school therefore causing more independence among each member of the family. Children that have more independence make mistakes on their own without being warned about them. Independent children have no guidance and get out of hand because there is not a strong boss type figure around most of the time to help distinguish the difference between right and wrong. Eating dinner as a family is a major tradition that has been forgotten as the years have gone by and caused more separation among the family. A family 50 years ago that did not eat dinner together would be a strange one but today it seems to be of the norm. Once again, the job affects this aspect of the family as well. People are just too busy at work or too tired to even participate in dinner at home anymore. Either families just do not have time for each other anymore or they just are not together due to divorce.