1. Introduction Amici restaurant, a well-known place for Italian fine dining is located on Broadway in the heart of downtown of Winnipeg city since 1986. Amici was started by Heinz and Johanna Kattenfeld, since than it is famous for its consistent food and customer value. Present owner Brian McKnight with Executive Chef Patrick Shrupka and Chef Todd Bjornson have had been trained under Heinz. Amici has been garnering national acclaim for its Tuscan-influenced Italian fine dining since 1986.1 I with
Introduction This paper reports on a study that was conducted to explore the potential dimensions of service quality in a fast-food restaurants in South Africa. The research deduced quantitative insight from the opinions and attitudes of customers at Dorego’s. The main aim of the research was to obtain facts about what customers want, what they expect, and if they plan to recommend or not to return to the restaurant again. The findings of this research will enable the management of Dorego’s to know exactly
renovation process of the restaurant are shown below with the help of critical path analysis diagram and the table. Though, the critical path on the diagram is shown using the two small lines on each activity. Quality can be defined as the term which is free of the defects and any kinds of errors. However, quality in terms of business and service provision can be stated as the performance to standards so to find out about how well the characteristics of products or services meet the needs and wants
including a pool bar, four restaurants namely: Escolta an International buffet restaurant; Spices an Asian-inspired buffet restaurant; Old Manila a traditional French fine dining restaurant and The Lobby an International a la carte restaurant; two lounge bars, Salon de ning with a 1970’s art deco theme and The Bar a Cuban inspired bar and lounge, and a pastry shop named Peninsula Boutique (http://manila.peninsula.com, 2014) . The selection of food production and service style to be used depends on
Japanese restaurant which is an existing restaurant in Kato Paphos. Benihana is located near the sea, in the heart of one of the most popular tourist places for summer holidays in Paphos, Cyprus. It was set up in 2006 and had followed a successful track for almost seven years. However after the founder left the country, the restaurant remained closed until recently pending the completion of the obtainment of the estate from the ex owner. Benihana is an existing medium-sized restaurant with a fully
for the purpose of meeting the demands of the customer by the restaurant. Inventory planning can be understood as the process which facilitates determination of the inventory level which needs to be kept by the restaurant for matching the
within this model are restaurants including Chipotle, Shake Shack and Panera. Notably Shake Shack, a burger chain originated in New York, has found success offering casual dining experience at fast food pace. Shake Shack’s recent IPO valued the company of 63 restaurants around $700 million. After its first day of trading the chains stock grew 123% with a market cap north of $1.5 billion. Fast casual restaurants, including Shake Shack, provide consumers freshly prepared and high quality food traditionally
between what a product or service cost a customer and the benefits derived from the use of it. Chipotle is revolutionary in the fast food sector. The company greatly emphasizes on customer satisfaction and go an extra mile to make sure that all their product is of good quality. As a matter of fact they lose money by trying to keep up the superior standard of their product. This is because they offer their customers a high quality meal at a reasonable place and beautiful restaurant. So I believe the customer
2007). One of the pioneer of restaurant industry is Panera Bread. Factors contributing to its unique position in the restaurant industry are : 1. Great observing power - Panera Bread brought about an industry disturbance in the casual and easy going restaurant industry. They observed that customer had new choices, that they require control, good, quick services and friendly environment ( Jim Welch, Bill Althans, 2007) 2. Bridging a gap between customers and restaurant industry by introducing fast
and their influence to the design. Their loyalty in the brand can also be investigated in this study where diners can switch or retain their preferences in time. Students and practitioners of an Interior Design, Hotel and Restaurant Management and related field can also benefit in this study. Majority of the research is basically focused on the customer satisfaction and preferences, but this will also become a challenge for the researcher to include owners or chief executives in the study to understand