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comprehensive essay on swot analysis
comprehensive essay on swot analysis
comprehensive essay on swot analysis
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5. SWOT and critical success factors Strengths I will maximise them by: 1. Access to cleanliness 2. Skilled labour force 3. Patron market 4. Customer satisfaction to be considered first 5. Healthy business relations with other key partners companies. 6. Splendid interior and outlook of restaurant 7. Superb tasty food offerings . . . Cleanliness is must for any restaurant to grab customers attention, so our plan will be to provide clean hygienic food. Workers to be hired are to be highly efficient and dedicated towards their work completely. Market to be patronised, for this efforts are to be made to welcome customers from each and every caste without any discrimination. In any restaurant progress, customer is the lifeline, so it …show more content…
Weaknesses I will minimise them by: 1. Popularity difficult to attain in the beginning phase. 2. Limited funds for advertising 3. Continuous check on cut throw price. Initially any business find a bit difficult to get valued for its services, so here our side responsibility is to do the best by providing excellent customers services we can so as to make restaurant popular. Finance available for advertising is to be less in the starting of business, so it becomes our duty to properly utilise that fund without any misuse of money. Cost of food items to be offered in the restaurant must be continuously checked so that customers find the cost reasonable as well we also can make some amount of profit margin initially. Opportunities I will maximise them by: 1. To be the best in market 2. Sales to be increased. 3. To become well known globally . For this hard work and best efforts on side of each and every member related to restaurant is needed. For this strategy to be adopted to satisfy customer food habits, so ultimately they come regularly to our restaurant and so sales will go
When different kinds of menu for lunch and dinner are included, there is an opportunity for attraction of more clients in the new outlet
High quality ingredients, various things on menu, make the food right infront of you; handcrafted preparation
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
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.
To create the best, branded and a healthy eating catering company to the clients and to be recognized as one of the most admired companies in Malaysia within 5 years.
There is a larger number and types of entrants in the market Fine Dining Restaurants-Casual Dining Restaurants-Quick- Service Restaurants. Landscape of primary location is also a threat; there is a lack of customer parking which could possibly result in lower numbers of customers. Climate may also affect the businesses in general, low peak season and bad weather can cause problems for the business market if bad weather is expected, customers are more reluctant to go outside if not necessary. Potential entrants and encroaching concepts are also a concern due to factors such as low consumer switching and brand not being well known. Cost is also a threat although the primary target market is higher-wage earners consumers with less income will not frequent Rooms for Dessert they will seek substitute
Look for opportunities that help your restaurant increase its profits, such as expanding or providing different types of food and beverages. Taking advantage of trends related to eating healthier may mean featuring more organic dishes or salads on your menu. Besides that, Using a smartphone or the internet on or ordering food become a popular trend. Finding new ways to adapt to the development of technology can increase restaurant ‘s profit.
Casual fine eating everything is snobbishly laid out stream as ordinary, no hurry, no set service standard everything is generally timed each staff is decently prepared inspiration of staff everything is an exclusive expectation. The staff can't please everybody when the staff goes out the best approach to achieve their desires, astonishing the client with a wow component giving an integrated beverage like a cognac staff preparing is the way of administering the level of service adaptability of the stuff going the additional mile. Without the client there no restaurant, client fulfillment makes them feel welcome.
I expect the highest level of professionalism from you and all staff with our customers. Rule one Customers are always right, even if they are wrong we go back to rule one. If it evolves injury to any staff then that person is no longer a customer but a threat to all staff. Customer service is important but not if it involves our staff, the safety and security for all my staff is very important. Unacceptable behavior from any customer will not be acceptable. Also note good customer service needs to be provide, all staff should have a clear understanding of our menus what each food items are how they taste be able to answer question about any product we have to any customer this also includes our drinks alcohol, all staff must be knowledgeable of what our restaurant is about, not just being a worker. Any customer and staff feed back are very important to me this is what will make this business strive so this is very important to me for growth and strength of this company. I expect each employee to be as if we are working with family we will respect each other and be talked to with the highest respect to each staff members and customers. No one will be fired unless by
However, not only the high quality standards of food affects the business, the staff who are presently providing the service are entitled to establishes him or her self with their tone (the sound of the voice), manner (the level of maturity), language and body language well enough to satisfy the customer and to make them appreciated of feeling more welcomed and values them as a proper customer. E.g. if a customer was about to speak the staff operating the till would say hello, may I take your order please,' and when their products are given Thank you and please come again.'
Each staff member of the restaurant should have nice and clean hygiene along with good manners. Having good hygiene is very important whether an employee is waiting tables, washing dishes, or cooking. If an employee does not shower friction will start to grow between the staff and no one would like to work or even be around that employee. Working in the food service industry with overgrown nails or dirty nails is against the health code and could contaminate the food being prepared by the employee. Being around a customer with bad hygiene could possibly hinder the customer from having a memorable time at the restaurant. Having good manners is also mandatory for every staff member so that no problems can surface between the staff and customers. Steve Marchetti explained that each employee are to meet the minimal standards set forth in the employee handbook and also deliver on the company?s commitment to their customers (Marchetti). A restaurants commitment...
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
Through extensive research using sources like text-books and journals, the points that a restaurant manager should consider like the design and layout of the kitchen and menu, choosing a supplier and commodity identification, are highlighted.
Other restaurants insist on adopting the service first approach: A customer will be allowed to ...
This proposal is aimed at conducting a research on the market potential for Fast Food Restaurants Services in India. It will be mainly focusing towards understanding the importance of various factors affecting the choice and the need of fast food outlets by Indian young consumers. Also, it aims to study the consumption pattern towards fast foods particularly with respect to the frequency of visits and choice of fast food outlets. It aims to study the impact of hygiene and nutritional value of fast foods on consumer purchase decisions. These services may provide an opportunity to develop a niche market. This proposal aims to study the feasibility and practicality of implementing this idea.