CHAPTER I INTRODUCTION
Problems related to building or franchising a business a restaurant to be specific have been besetting both local and international businessmen. In other countries they have different strategies to gain costumer’s and be successful. In building a restaurant, everyone shou ld build anticipation.Creating a sense of anticipation and sense of community are two critical success factors of opening with momentum from the start. Identify community events where tastes can provide insight to the menu in advance of your opening. Connect with high-profile businesses where you cater lunch or an after-work meet & greet at cost or totally totally as a marketing cost, with special certificates provided in advance for u se the first month of opening. nce you build these connections, then you can invite all these pre-opening fans to a private pre-opening e!perience. "hey would pay, and also give you va lued feedback for any tweaks before b efore the official opening,#$herre% . 'e(ao, president and C), $' *nlimited +i rowth rowth. ikewise talking to your neighbors is remarkable./ou remarkable./ou can learn from the e!isting e! isting business owners in the neighborhood where you intend to open your new restaurant, and how few operators do this simple homework. 0nd as many restaurants are 1filling2 spaces that were restaurants previously, it can be helpful to talk to the prior operator too #Peter 3rench, co-founder,+reak co-founder, +reak 3ast & aunch. aunch . "hey found that aspiring restaurateurs should work in a restaurant. 4hether that is a few shifts waiting tables or trying your hand on the line in the kitchen, makes sure this industry is for you before making the leap. 4hile being the ne!t %it% chef may be glamorous, washing dishes, wait waitin ing g tabl tables es and and deal dealin ing g with with cust custom omer er comp compla lain ints ts isn% isn%t# t# "erry rry $eal $eal,, foun founde derr and and
partner, Corkscrew Consulting 3or 3oodie )ntrepreneur, 5etworking & "enacity 0re 6ey Ingredients."he single most important thing a budding restaurant owner should know before opening is simple math. "he gross-to-net breakdown of a customer is vital7 because, if the math doesn%t work, little else matters. "hey need to know e!actly how much each customer will impact the bottom line, what the average customer transaction is pro8ected to be, and e!actly how many customers per day are needed to keep the lights on. #6yle "hompson, marketing strategist and owner, +ig 3ish Consulting
ne of the most needed prioritiation is food so owner’s should negotiate about the foods to be made. 9estaurant operators need to have a firm handle on food 1spending2, since it will take up a large portion of their budgets. "he more they can negotiate fair prices with suppliers, order less e!pensive items, and reduce waste, the more successful they%ll be at running their restaurants #(ark :aidet, restaurant co-owner and C), rderly.0lso aspiring restaurateurs should create a small packet which shows the menu, the prices, the proposed location, images of the interior, samples if possible, and a brief written piece about what the restaurant will be like. 5e!t they need to show it to ;<< people and have at least ;= who are not in their target demographic. "his test provides validation in so many ways> It verifies assumptions about the conc ept and gives you feedback you can incorporate before you spend your money, forces you away from asking friends and family ? aka the people who always say it%s great ? to the more honest general public, 1and2 if you can%t muster the effort to ask ;<< people, you have no business starting a restaurant #"anner 0gar, founder and C)
International author’s has also a suggestion in terms of building a partnership restaurant.If you are starting a restaurant with a partner, then it is vital to at least create a written partnership agreement. /ou must agree on how investments are made, who gets distributions, and who does the work. It is almost certain that two or more people will at some point disagree over these issues in the future, and not having an agreement can lead to e!pensive litigation, or even dissolution of the business through infighting. 0ll restaurants should go further, whether there is one owner or many, and create a corporation or C. "his will help limit liability in case there is a lawsuit #$ean (orrison, owner and managing attorney."hough its also good ina creating a website for your business especially nowadays that technology is a trend.et a good website that actually converts people into making reservations ? not 8ust an online brochure that doesn%t convert into business, but a customer attraction magnet that brings people to your website and to your restaurant. (ake sure it%s mobile-friendly and isn%t flash-based. /es, 3lash sites can be pretty but the search engines can%t read them so they do you ero good from the standpoint of getting found. (ake sure your phone number and a map are prominently displayed on the site#'avid 4right, president and chief marketing officer, 4@ roup (arketing )and the voice of your restaurant, which encompasses its values and aims, will differentiate it from the competition7 it%s your uniAue selling point. It%s essential that entrepreneurs establish their restaurant%s character early in the process and then ensure that this %voice% is present in the dishes, the menus, the marketing and that it is conveyed by the staff # DevBiswal, head chef and owner, The Ambrette ). In terms of Position your menu to be uniAue but relevant. In other words, don%t try and pioneer IndianBapanese fusion in the $outh, but if you intend to open a burger 8oint, make it your own. 0lso, make sure your food stands out in all aspects of the customers%
e!perience ? consider elements like taste, te!ture, appea rance and spice levels. (ake them all pop #+rett 9andle, C), $oulman%s +ar-+-Due. 5ational authors have a related ideas almost the same as other countries ideas. In an observation of #
Eictorino0brugar ,a business consultant, results that he found out the tips to
attract costumers which is to giving a warm welcome to costumer’s , that is the first thing to do, and serving happily is such a good way on making costumers heart warm and might be the reason on why they will comeback in the restaurant. (inimiing their watching time is such an appreciation to costumer’s because they will feel that you are thinking about them. astly keeping learning and improving so that you will not fail and can grow the business successfully.
0ccording to #)8'ela Eega, giving free food is one way to attract customers and #6ara $antos, +usiness owners are always looking for ways to keep diners e!cited and entertained. In order to stand out, they need to build and promote a restaurant brand that gets diners talking and coming back for more. :aving a uniAue concept and twists in their food can give an establishment immediate bu. 4hile #Cherry0nn,adavao resident owner’s should choose a proper location one must bear accessibility in mind. Choose a place where there are more potential customers or clients, such as those within the pro!imity of malls, universities, parks, churches and other crowded areas. /ou have the option to either rent your space or buy it. astly according to a some 3ilipinos #(ark, in planning a restaurant , brainstorming must come first then the research about the ways on helping to survive their their business in the long run. In accordance to the strategies of international people, it goes that national and au thors approve these Statement of the Problem
"his study aims to assess student-generated Auestions to know what do they prefer the
most and their suggestions. $pecifically, this study will investigate the following research Auestions> 0. 5ature of 9estaurant
;. 'oes the food here satisfy your likes F If not give suggestion.
G. 4hat are the differences or similarities it have than other restaurantsF Is it positive or negativeF
@. 4hat are the other ways to improve the restaurant businessF
+. Profile of +uyer ;. Is the price of the food is reasonable for average peopleF G. 'oes the location can make the costumer’s buy easilyF Significance of the Stud
0. +usiness wner benefit in terms of money ofcourse and he has his time and can learn many ways to handle a restaurant business more. +. Community benefits in terms of food because they can buy the food that satisfy them and they can choose. C. overnment benefit in terms of money too. "he ta! they get can help to improve their community. '. 9esearchers benefit in terms of ideas and these ideas may help to their future plan. ). Producing units also benefits because the things they produce will be bought and they can gain profit. !ain Ob"ecti#e of $tud
$pecific b8ective> 0. )mployabilities ;. "o give or make nonworking people do something useful in their life that ca n help their family. +. +usiness ;. "o know the preferences of different races of people regarding to their taste buds, ambiance and many more. G. "o associate the the food in other culture’s food. @. "o evaluate what is the most effective strategy of building a restaurant business.
CHAPTER II
":) ":)9)"IC0 390()496 3 ":) $"*'/ 9)0")' ":)9I)$ 0UTOCRATIC THEOR% AND DE!OCRATIC THEOR% 9estaurant managers practicing an autocratic style of leadership tend to make decisions without consulting any other members of their team. 0s an e!ample, an autocratic restaurant manager may decide to add a new entree to the menu without first consulting with the chefs. In some situations, such as dealing with the restaurants vendors, an autocratic manager%s Auick decision-making skills may be appreciated, but employees under autocratic leadership often end up feeling unappreciated and undervalued when their opinions aren%t taken into consideration. 0s a result, restaurants with autocratic managers may e!perience higher turnover rates with their staff.
In contrast to autocratic managers who take all the decision-making responsibilities onto themselves, restaurant managers practicing a democratic style of leadership delegate authority to their staff. 3or e!ample, a democratic restaurant manager may allow his waitstaff to make their own decisions on how to handle disgruntled customers, or may let them work out their own system of orders and delivery with the cook staff. 4hen the waitstaff have the power to handle these situations on their own, they end up feeling a greater sense of accomplishment with their work. ne potential downside is that some employees may take this sense of empowerment too far and come across as being arrogant to the restaurant%s patrons or the other staff members.
Con$ultati#e Theor
$ince both the autocratic and democratic management styles each have their own benefits and disadvantages, many restaurant managers opt to use a combination of these two methods to
get the best of both worlds. "hese restaurant managers use what%s referred to as a consultative style of management. 0s an e!ample, consider a manager who%s looking to change the decor of the restaurant. 0s a consultative leader, the manager may first ask all the employees for their opinions on what they believe the customers would like, but the manager will end up making the final decisions. In this case, the restaurant employees still feel valued and involved, but the manager maintains complete control. RE&ATED &ITERATURE and RE&ATED STUDIES
$atisfaction
Design/methodology/approach – Secondary research and qualitative interviews were used to build the model of customer satisfaction. A structured questionnaire was employed to gather data and test the model. Sampling involved a random selection of addresses from the telephone book and was supplemented by respondents selected on the basis of judgment sampling. actor analysis and multiple regression were used to test the model.
indings – !he regression model suggested that customer satisfaction was influenced most by responsiveness of the frontline employees" followed by price and food quality #in that order$. %hysical design and appearance of the restaurant did not have a significant effect.
&esearch limitations/implications – !o e'plain customer satisfaction better" it may be important to look at additional factors or seek better measures of the constructs. or e'ample" the measures of food quality may not have captured the comple'ity and variety of this construct. (t may also be important to address the issue of why customers visit restaurants. (nstead of the meal" business transactions or enjoying the cherished company of others may be more important. )nder the circumstances" customer satisfaction factors may be different. !he results are also not generali*able as the sampled area may have different requirements from restaurants.
%ractical implications – ull service restaurants should focus on three elements – service quality #responsiveness$" price" and food quality #reliability$ – if customer satisfaction is to be treated as a strategic variable.
+riginality/value – !he study tests the transaction ‐specific model and enhances the literature on restaurant service management.
$uggestions
Increase customer satisfaction and reduce churn . istening to your customers is one of nine customer retention strategies that are proven to increase customer satisfaction. It shows that you care, and goes a long way to building a healthy business relationship. People do business with people they like, know and trust H by keeping the two-way conversation open, your business can create strong, longterm relationships that provide lifetime revenue.
'ifferences and $imilarities
There are a lot of people love fast food restaurant and on the otherhand a lot of people love home-cooked meals. I am going to compare the similarities and differences between two of them. Fast food restaurant and home-cooked meals.
There are some distinct similarities between Fast food restaurants + home-cooked meals. The first similarities is that they both have a good meals and th ey both make beautiful drinks. Another similarity is that they both do delicious food. For example , In my mom cooked the sea food soap , oud is more very delicious , same as the restaurant. Yet another similarity is that they both can do the same food or the same meals.
Although there are some similarities between Fast food restaurants and home-cooked meals. There are also three major differences. The first difference is that Fast food at restaurant is harmful for the body it get a lot of cholesterol and that causes a lot of things. For example , my uncle he is eat a lot of fast food restaurants he is now very fat and everyday take his medicine to burn the cholesterol. Another difference is that with home-cooked meals when you eat in the home you feel a comfortable than when you eat in the restaurant.
Yet another difference is that the fast food restaurants have one advantage its when you feel a hungry you has well get your order in a few minutes to take the opposite , when you hungry in the home , you have to wait.
Overall , the similarities outweigh the differences. However , In my opinion the home-cooked meals are better than the fast food restaurants , because its healthy.
5egative and Positive )ffect
– ,ustomers using a public university restaurant were -assisted in their food choice by a server making either a positive" negative or no statement as to the popularity of a selected dish. At the end of the meal" diners were then asked to rate the acceptability of the dish chosen using a nine ‐point hedonic scale. &esults show that only negative statements made by servers actually influence food choice but in all conditions" once a customer had chosen" acceptability of that dish was not affected. !his research was undertaken in a public restaurant where the servers are students. (t could be argued that customers being aware of this responded accordingly" although there was no evidence to support this. !he service encounter is perhaps one of the most important elements that distinguish products from services" and it is here that businesses can succeed or fail. !his paper contributes towards our understanding of that encounter.
Improvements
9estaurants are built on two ma8or principles> serve great food and give great service. Problem is, many restaurant owners fail to take the time to chart out what specifically they want their service to look and feel like or invest the funds to create a solid service program. 4hen things start to go off track, sales slump, and /elp reviews get increasingly worse, that’s often when people at the top begin to wonder what they need to do. 4hen things are going wrong with a business, many hope they can find a Auick fi! to a bigger operational problem. It doesn’t matter if you are about to open a restaurant or have been up and running for years, asking for help from a hospitality consultant like can definitely speed up the process and make a
positive impact on your bottom line #8ust ask my clients. +ut beyond a shot in the arm from an inspiring workshop or coaching session, restaurant owners and managers need to take a longterm commitment to working hard on daily maintenance of hospitality principles with their staff.
0ffordability
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5earness
Check /our 'emographics Making these determinations can be as simple or as complex as you make it. There are, for instance, sophisticated location analysis tools available that include traffic pattern information, demographic and lifestyle data, and competitive analyses. Adds Dickey: "For a price, a retailer can ask such questions as, 'If I'm looking to add a store to a particular market, what's the optimum level of traffic as it relates to the specific targeted trade area? What is the overall type of traffic? Once consumers are in the store, is there any way to measure the traffic patterns in the store?'
ook /our Competitors in the )ye
(any e!perts agree, though, that the answer to where you should locate is more straightforward than many entrepreneurs make it. JDuite simply, the best place to be is as close to your biggest competitor as you can be,J says reg 6ahn, founder and C) of 6ahn 9esearch roup in :untersville, 5orth Carolina, and a behavioral research veteran who%s done location research for 0rby%s, +uffets Inc., :ome 'epot, $ubway and other ma8or and minor players. J3oot traffic is obviously important, but landing the %perfect% customer is far more crucial. +y being in close pro!imity to your competitors, you can benefit from their marketing efforts.J
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DEPENDENT VARIABLE Specically this stu!y will i"vesti#ate the followi"# $esea$ch %uestio"s:
INDEPENDENT VARIABLE
&. 'atu$e of (estau$a"t ). *oes the foo! he$e satisfy you$ likes? +f "ot #ive su##estio". ,. -hat a$e the !ie$e"ces o$ simila$ities it have tha" othe$ $estau$a"ts? +s it positive o$ "e#ative? . -hat a$e the othe$ ways to imp$ove the $estau$a"t busi"ess? . 1$ole of uye$ ). +s the p$ice of the foo! is $easo"able fo$ ave$a#e eo le?
2he (estau$a"t
DE'INITON O' TER!S
3ood- "he food is availabile GK hours and drinks and soup are included to be affordable to buy. 'esserts are also available Place- ocation is at the City to go whenever someone is hungry +usiness- 9estaurant business because it is such a trend to bu y now in restaurant also going there and not by cooking for yourself is rally a time saving . $trategies- $trategies started in choosing the best place to build the restaurant to its employees ,foods and the proper traits Costumers- Costumers are businessman, parents, family and even students
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