sample
Haven't found the Essay You Want?
For Only $12.90/page

Restaurant Essay Topics & Paper Examples

Miranda’s Sandwich House

Miranda’s Sandwich House was founded in the spring of 1990. The owner, 36 year old Miranda Salvati loved cooking and found a lot of satisfaction making innovative and delicious meals for her family before going into business. Miranda’s parents immigrated to Canada from Italy when she was eight years old to join other family members who had settled in Toronto five years earlier. Although she had been an interior designer by profession, she had left her career 10 years previously in order to raise her children. Her concept of food was simple; creating tasty and nutritious meals containing 100% natural ingredients only. In the age where healthy eating is the rage, Miranda found a niche market by opening restaurants in…

Life at Dhaba

Life at Dhaba(local restaurant) Shisha(water pipe).! For my ethnography I chose to study the life at restaurant popularly known for its shisha (water pipe). It is located near my building at clifton which is quite vissable from my gallery as the restaurant is in open air. The main focus of this ethnography is to compare the norm (expected patterns of behavior) of people who come to smoke. The restaurant is more popularly known as dhaba (local restaurant) which serves local cuisine chicken karahi, mutton, paratha’s, all varieties of heavily spiced pulses and tea; it is provided to meet the every food necessities of the people. Dhaba is open 24 hours a day and shisha’s are served after 6pm. Two three…

My Favorite Restaurant

“The trouble with eating Italian food,” says Woody Allen, “is that five or six days later you’re hungry again.” This is, any way you put it, true. My favorite restaurant, Olive Garden, proves Woody right. When you get there you’re starved, rapidly going over their perfectly priced menu items, flipping through its pages, after ten minutes of going back and forward with the menu you finally decide. Your order is brought to you within minutes, you take your time enjoying your food in that comforting atmosphere, and once you’re done you’re hunger is more than satisfied. The worst thing that could possibly happen is to arrive at a restaurant, famished, and none of its menu items please you. Well that…

Kababji Grill

Kababji grill was a concept developed in Lebanon in the early 1990. It is a quick casual restaurant, service is raped but items are prepared and cooked to order. The company’s motion is to serve healthy food todays and future generations. Their vision is to rely fined and fulfill consumer appetite for new taste sensations with carefully developed recopies that appeal to all tastes and introduce the concept of eaten pledger once again to markets that are bored with the mundane. Kababjis aim is a long term brand building strategy focused on creating a loyal and sustainable customer base. It supports franchises and includes support, operational training and design, launch, and operational manual. It prefers to situate its branches and…

Feasibility Study

Fast food chains have grown at an incredible rate over the past couple of decades. There seems to be a McDonald’s or Burger King on every street corner. Fast food offers people in a rush an inexpensive way to grab food whenever they want. In the United States, fast food restaurants accounts for 46.7% of the total food service industry while sit-down restaurants have 39.3% (Bureau of Labor Statistics, 2009). This forces sit-down restaurants to target a different market, people that are looking for pleasure and a relaxing experience. The food services industry is considered to be the most known industry in the world. Sitdown restaurants typically offer full menus, which include appetizers, entrees, sides, desserts, and all types of…

Organizational Development

John F. Kennedy was quoted as saying “Change is the law of life, and those who look only to the past or present are certain to miss the future.” The world is in a constant state of motion. No one should expect things to always stay the same. Organizations require technologies and human resources in order to operate. A business needs to operate by learning from the past and planning for the future. Since, the economic collapse of 2008, the idea that any company is ‘too big to fail’ has been thrown out the proverbial ‘business window’. Business is now practiced in a global market and technologies have made the world a smaller place. “Managers and their organizations must anticipate…

Oriental Pearl Restaurant Business Plan

Executive Summary Oriental Pearl Restaurant is a proposed dumpling restaurant located at Pasadena, CA. It offers a variety of special dumplings and other complementary foods. China has been perfecting the art of dumpling making since the Sung dynasty. Chinese dumplings may be round or crescent-shaped, boiled or pan-fried. The filling may be sweet or savory; vegetarian or filled with meat and vegetables. Dumpling is relatively low in calories and high in nutrition attract weight conscious persons from all walks of life since ancient times. Business description 1. Products and Services The Oriental Pearl Restaurant, located on Pasadena, CA, is a unique eatery that provides customer with freshly made traditional Chinese dumpling and the other complementary foods in a chic setting….

Panera Bread Case

The Au Bon Pain Bakery was first opened in 1976 to fulfill the concept of a fast casual restaurant. Following a period of debt; the Cookie Jar Bakery owned by Ronald Shaich and Aub Bon Pain Bakery owned by Louis Kane merged to become Au Bon Pain Co. Inc. in 1981. In 1985 after noticing customers buying bread and adding their own sandwich meat, the company decided to add fresh made sandwiches to their menu to capitalize on the profit. After going public in 1991, Shaich decided that in order to expand the purchase of the St. Louis Bread Company was paramount. Au Bon Pain or “where good bread is” would eventually become Panera Bread Company in 1999(Thomas L. Wheelen…

Levendary Cafe

Levendary Café was born as a small soup, salad and sandwich restaurant. Under the direction of former CEO Howard Leventhal, who stood behind Levendary’s vision of “delighting the customer”, the restaurant was transformed into a multi-billion dollar firm comprised of 3,500 cafés nationwide. Leventhal stated that “Its wholesome soups, salads, and sandwiches using high quality ingredients, and a commitment to service in a comfortable, friendly, environment distinguished Levendary Café from other quick casual restaurants.” Although Leventhal had done remarkably well with Levendary’s domestic expansion, analysts were concerned with the lack of future domestic endeavors and sought to expand on a global level. Levendary soon identified China as an ample market to occupy due to the increase in urban population, an…

Jane & Finch

Jane and Finch is a neighbourhood located in northwestern North York, It is a multicultural neighbourhood. It also has “one of the highest proportions of youth, sole-supported families, refugees and immigrants, low-income earners and public housing tenants of any community in Toronto” (p. 5, A Report of the Jane-Finch Street Involved Youth Issues Coalition, December 2002). There is a substantial and equally diverse population living in middle class detached, semi-detached, townhouses and high-rise tower blocks. Being one of the most ethnically diverse communities in the City of Toronto, the Jane-Finch community hosts a number of cultural activities; International Women’s Day, International Day for the Elimination of Racial Discrimination, Toronto Caribbean Carnival Parade Kids’ Carnival , Canadian Hispanic Day Parade, and…

Identification of critical service factors

1. People People here refer to the staffs who are working at the different outlets. No matter what their position is in the outlet, manager or part-timers, customer will always look at the staffs’ attitude towards them. Due to their excellent training and development, we can see that staffs have met most of the customers’ requirement. Hence, this is one of the critical factors that cause Sakae to be so successful. 2. Understanding of Market Sakae do marketing research on people, and by understanding their customers’ expectations, they will be able to anticipate them and make changes. When Sakae makes an unexpected change, customers might be delighted and hence making a deep impression of the restaurant. Also, with a better…

Porter Five Force

Food services (high) Bargaining power of suppliers: low. Food is a low cost industry; there is only a little price difference between different suppliers. The suppliers want to sell their raw material should accept the marketing price. Bargaining power of buyers: low The buyers can decide to choose a cheaper food because there is so many food service they can choose, the industry should establish an reasonable price. Threat of new entrants: medium People like to try new food. But if the industry has their own fixed customers, and making their own cooking style, the new entrants will not have a big entrant to them. Threat of substitutes: high The food can be replaced by another better food if the…

History/Summary of Barcelona Wine Bar & Restaurant

When Andy Pforzheimer was in college, he took a road trip to New Orleans that would change his life. While discussing the city’s eclectic dining with locals, a chef challenged Pforzheimer to go to France to discover what cooking is all about. Decades after listen to the chef’s word, Andy Pforzheimer is a renowned chef cause he has been a restaurant professional for over 30 years. He owned his own catering and consulting business. After that he opened the first Barcelona Wine bar & Restaurant become Co-founder, a collection of seven wine and snack bars in Connecticut and Atlanta. A graduate of Harvard University, he is responsible for the company’s overall growth and execution. Barcelona Restaurant Group proud itself on…

Restaurant Evaluation: Azteca

One of my favorite restaurants to eat at is Azteca it’s a family operated restaurant by four bothers. Azteca is a well know authentic Mexican restaurant in Washington State that offers a variety of authentic Mexican foods. Azteca is far on price, casual dining for any occasion, and it specializes in Mexican food. The experience at Azteca is very welcoming for all ages, the food is delicious and service is outstanding. A visit a month ago still proves to me that Azteca lives up to expectations of its customers. Azteca is served in a family style atmosphere; it allows you to dress in casual attire to feel relaxed as if you were at home. Only down side it does get…

Self Marketing Plan

The team of three students consisting of Robert Edwards, Hardy Anderson, and Larry D. Stephney visited Belle Napoli restaurant on November 15, 2012 as part of the MK 351 Principles of Marketing class, coordinated by our instructor DR. Blaugrund, Erin Baca. The purpose for our visit was to conduct detailed observation at a local restaurant to assist us in writing a seven to ten page summary of our findings. Our team selected Johnny Carino’s restaurant located 675 Sunland Park Drive, El Paso, TX to compare to Belle Napoli. Both restaurants brand is Italian food, Bella Napoli and Johnny Carino’s are located three miles apart. Johnny Carino’s is located less than a mile from the Sunland Park Mall, while Bella Napoli…

Darden Restaurants

With more than 1800 restaurants spread throughout the country Darden Restaurants has become the largest full service restaurant company. Darden’s success lies with in its ability to create brands with similar operations as well as effectively differentiating and positioning their brands. Some of the ways Darden differentiated their brands was by creating restaurants that provide customers with an emotional as well as physical experience. For example The Olive Garden, which is one of Dardens most promising brands and accounts for half of dardens annual revenues, focused on the concept of creating a mythical Italian family dining, hence their marketing phrase “When your here, your family”. Darden targeted the customers that wanted to experience an italian style dining atmosphere. Olive garden’s…

Developing Concept of the Restaurant

Restaurants plays a significant role in our lifestyle, and dining out is a favourite social activity. Everyone needs to eat, to enjoy good food and, perhaps, a wine in the company of friends and in pleasant surroundings is one of life’s pleasures. Eating out has become a way of life for families. Nowadays, a buoyant economy has given us higher disposable incomes, which allows more meals away from home. The restaurant business is fun. A lot of people coming and going, lots of new faces and never get lonely. The business is always challenging because other restaurant owners are striving to attract our guests but with the right location, menu, atmosphere, and management, it continues to attract the market. The…

Darden’s Global Supply Chain

Darden Restaurants, Inc. is an American multi-brand restaurant operator headquartered in Orlando. The firm owns several casual dining restaurant chains: Olive Garden, Longhorn Steakhouse, Bahama Breeze, Seasons 52, Eddie V’s Prime Seafood, The Capital Grille and Yard House. Until July 28, 2014, Darden also owned Red Lobster. Darden has more than 2,100 restaurant locations and more than 200,000 employees, making it the world’s largest full-service restaurant company. As of 2012, Darden is the only Fortune 500 Company with its corporate headquarters in Greater Orlando. Darden’s supply chain is large and complex. They buy about $2.5 billion in food products from 2,000 suppliers in 35 different countries every year which affects the environment, local economies and people’s lives in myriad ways….

Red Lobster Case Study

Red Lobster is a chain of casual dining restaurants, founded and managed by Bill Darden. The headquarters of the company is located Florida, and it has branches in Japan, United Arab Emirates, and Canada. Red Lobster has approximately 698 branches. The company was formed in 1968, with the aim of providing a place where Americans will get some seafood. The company was successful in introducing fresh and new delicacies to their customers. These fresh dishes became popular, and this accelerated the growth of the company, and in 1980s, the company made its presence in Canada. However, its Canadian experience was not good; this is because the company made lots of losses. Competition was stiff in Canada, and due to poor…

The Devil Restaurant

1. Executive Summary 1.1 Business Innovation Korean Bibimbap, a new restaurant that is featured by healthy Korean food aims to provide white-collar workers with convenient service and business leisure under the help of e-commerce and efficient management. The main characteristics of Korean Bibimbap is as follows. ● Korean Bibimbap is set up as a restaurant selling healthy Korean meal sets at an acceptable price. Nowadays white-collar workers are faced with a dilemma on where to have dinner. On the one hand, despite the cheapness of food in staff canteen, some white-collar workers have been fed up with its distastefulness. On the other hand, many white-collar workers also complain that they can’t afford the food in restaurant because of its high…

Restaurant Observation Essay

When given the task of finding a restaurant that has an open kitchen a restaurant that comes to my mind was the Harut’s restaurant. I want to write about the exterior of the restaurant, dining area, and kitchen stuff and area. The exterior of the restaurant was not good .The restaurant located behind a gas station. The smell of the gas was terrible. The parking lot littered with trash and most of it seemed to be wrappers from the Subway in the next door. In addition, there was a burrito wrapper from Harut’s and drink napkins from the bar. The parking lot was well lit with no bulbs out of commission. The landscaping left much to be desired. At first…

KFC Culture

culture: 1: believe in all people —–we trust in positive intentions and belivev everyone has the potential to make a difference. we actively seek diversity in others to expand our thinking and make the best decionsion. we coach and support every individual to frow to their full capability. 2. be restaurant and customer maniacs….now!—- we love running great restaurants and our customers rule.we act with ensure every customers sees it and feels it in every restrants. We make sure we have great RGMs who build great teams. We are maniacal about rigorous execution of our core processes to deliver our brand standards as our #1 brand building initiative. It’s the foundation for making customer mania come alive. 3. go for…

Most Memorable Meal

A Memorbal dinning moment in my life was when i tried sushi with some of my co-workers after work The enjoyment of Sushi is not for the timid among . In addition to having a adventurous spirit, those that go to Sushi restaurants must be open minded about other cultures and traditions. However, for someone who is trying Sushi for the first time, a favorable first impression may not be a good indication of how the experience as a whole will turn out. As we walked into the Sushi restaurant at the Prudenital I took a look at the surroundings. The first thing I noticed was the smell. It smelled like a regular seafood restaurant with the smell of cooking…

Competitive Advantage

One competitive advantage of the company is that it captured the taste and the unique taste of the Filipino families. We have the best staff who are hardworking, motivated, and well-trained. People are at home because the crew talked to the customers in local language unlike other outlets, where the crew spoke in English. The pride of being a Filipino brand Alternative Another alternative that we are thinking on applying is that we should pursue our strategy of diversification through acquiring other fast-food operations and then strengthen and shape them according to the palate of the locals. We think that the reason why our small subsidiaries would fail is that we lack knowledge and further study of the market. We…

Benihana of Tokyo

The key difference was the way in which food was prepared. During the time period of the case Teppanyaki style dining was unknown in the United States. In this model, food was prepped table side by a chef instead of a kitchen in back. In this setup, customers were entertained with a “dinner show” and were able to see their (foreign/exotic) meal being prepared, something which Rocky Aoki felt would alleviate some of the reservations Americans held for “exotic foods.” The Benihana concept also allowed for guests to experience the benefits of having ‘made-to-order’ products instead of ‘made-to-stock’ without the higher costs associated with that level of service. From a customer-focused perspective, the more intimate the experience or relationship between…

Zoe’s Kitchen – Case Analysis

Zoës Kitchen began in 1995 as a family-run restaurant in Homewood, Alabama. The company’s owner, president & CEO, John Cassismus had turned his attention from his own business ventures to the family business, with desires to build a world-class company. Mostly frequented by mothers with small children and white-collar employees in the area, the restaurant catered to those consumers with a desire for healthy foods at comparatively lower prices. As of December 2005 there were 16 locations in five different states. The brand was strong and synonymous with freshness, home-style goodness and family recipes. The menu boasted healthy selections, mostly with a Greek influence, (i.e. chicken pitas & roll-ups, salads & dinner plates) which consumers could also purchase in larger…

Roy Rogers Restaurants

What should Frank Martinez do about the salad bar issue? Objectives 1. To introduce the Inputs ~ Process ~ Outputs model 2. To illustrate the tension between standardisation and innovation Case Synopsis Roy Rogers Restaurants is a fast food franchise business owned by Marriott Corporation. Roy Rogers is pursuing a strategy of aggressive growth through the licensing of independent franchisees (ie., independent owners) to operate its restaurant outlets. The case describes the nature of the franchise industry and provides statistics on the major franchise organisations. The decision in the case focuses on a request by a large and powerful franchisee to eliminate the salad bar in a downtown Roy Rogers location. This decision seems trivial, but, in fact, proves to…

Case Analysis on Fast Food Chain

According to USA today, obesity has been on the rise since early 1980. In the year 2010 it was recorded that obesity is a problem with over 35% of adults In the USA which translates to 78 million adults; 50million of those adults were white. Since the 1950’s there has been a huge demand for time. Throughout history we see products such as microwaves, vacuums, canned goods and frozen foods just to name a few; enter into the market as a time saving commodity. We also see dairy farmers with the need to save as much time as possible with their live stock. Farmers have been injecting animals with growth hormones since the 70’s; according to Sciencenewsonline. com It costs…

Opening a restaurant

What should I know before  opening a restaurant? Since your first priorities will be to the building your business will be located in, and to the supplying of your restaurant, you need to work closely with your contractor to ensure he or she fully understands the operation of your establishment and has fulfilled your needs in return. This includes, among other things, assurance that you have received all the licenses pertaining to your area and knowledge that you have applied for federal, state and local tax numbers. In addition, make sure your contractor is aware of your responsibilities to your lease before, during and after construction. Most importantly: Don?t assume anything. Put everything you want done in writing! Also, for…

Descriptive Example

While working in a fine dining restaurant, I got to sample some of the best foods I’ve ever tasted in my life. Working in a restaurant of any kind is hard work from start to finish. I used to say, “If I’ve walked one step today, I’ve walked a thousand.” My feet would feel like they were going fall off. Heavy plates, customer satisfaction and perfection of plate presentation were all stresses that a server would have to deal with in a night, just to name a few. I have to say though that one of the things that made it all worthwhile was a meal made especially for you by the Chef. It didn’t matter how tired he was…