Restaurant operations management case study

Restaurant case study example

About customer www. How well has this program continued? The full Case Study is available at: www. This operation had significant local non-golf related patronage and heavy tournament activity. Defining an information structure to analyse resource spending changes of operations management decisions. A multi-unit operating template was installed. Upon our initial review we performed a short audit of alcohol cost percentages by reviewing of invoices and sales during the same time period. Technology support from Management of consulting company. Layout Design and Strategy.

Expert systems for strategic planning in operations management: a framework for executive decisions. Here are the results of this conversation. In addition, manual scheduling is used, especially at individual Burger King restaurants.

case study on restaurant service

Schrunder, C. This was followed by a service standard of simply taking orders and delivering product with no special steps to create an elevated customer experience.

Supply Chain Management. His background includes 12 years in restaurants, 19 years in private clubs, and 10 years in high-end catering and concert production. The ELR program reviews variances between money that is currently unsystematically expensed on product, services, or equipment and the amount expensed upon our review and implementation of practical methods of spending behavior. Defining an information structure to analyse resource spending changes of operations management decisions. If the fruit and seasoning is finished, they will add Immediately First,Waiters deliver the pot, then they deliver dishers from kitchen no more than5 mins Waiters collect the payment and take money to reception Close Clean the restaurant, pour out the the remaining food, Calculate the finace. Keep food fresh and safe Throw away unused raw material everyday Select suppliers strictly 2. Also, we do not push the few seasoned bartenders to use the jiggers when very busy, but all wait staff use them continuously. Supply Chain Management Depend on the demand of each store to product food. The owner opened a second location six months after the conclusion of our engagement. Logistics and distribution Centralized distribution mode Keep the food safety Reduce the cost Supply Chain www. Upon our initial review we performed a short audit of alcohol cost percentages by reviewing of invoices and sales during the same time period. A multi-unit operating template was installed. The initial project concerns by the owner was training of the FOH staff in better service standards and perhaps the idea that no inventory taking was affecting profits. The restaurant experienced a severe downturn during the recent recession.

To address the inconsistent drink making, over pouring, and other cost issues, LHC designed a 4 hour comprehensive alcohol pour training program for all wait staff and bartenders to attend.

Employee training Select excellent employees to train newcomers Service Quality www. Revenue levels fell to all time lows. Hours of operation occur all 7 days with lunch and dinner service, and there is an abundance of local competition and variety of cultural food styles in the area.

In addition to the FOH training needs that were apparent, issues distressing profits included evidence of severe over pouring with occasional under pours of alcohol, Call brands poured when Well brands were charged, inexperienced wait staff mixing their own alcoholic beverages for their tables, frequent food and bar item returns, no inventory taking procedures, arbitrary menu price practices instead of formula based, lack of training in secondary floor managers, and there was a neglect to parking needs affecting diners coming to the location especially during parties, and this was additionally burdened with employees taking up guests parking spots.

Upon our initial review we performed a short audit of alcohol cost percentages by reviewing of invoices and sales during the same time period.

Fewer mistakes are occurring with orders though. The restaurant was able to pay current obligations. In addition to the FOH training needs that were apparent, issues distressing profits included evidence of severe over pouring with occasional under pours of alcohol, Call brands poured when Well brands were charged, inexperienced wait staff mixing their own alcoholic beverages for their tables, frequent food and bar item returns, no inventory taking procedures, arbitrary menu price practices instead of formula based, lack of training in secondary floor managers, and there was a neglect to parking needs affecting diners coming to the location especially during parties, and this was additionally burdened with employees taking up guests parking spots. Here are the results of this conversation. A full financial review was conducted to determine individual outlet profitability. They turned to PHA. Schrunder, C. Meet the Author: Jim is president of Lopolito Hospitality Consultants and a veteran of the restaurant, country club and catering industries offering expert operational review, club management consulting, foodservice training, and team development. Individual outlet management was able to run their operations in an materially improved and profitable manner. Location Strategy. Are the bar books and jiggers being used?

The firm has field teams and Restaurant Support Centers for this purpose. Defining an information structure to analyse resource spending changes of operations management decisions.

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Project on operation management