Service Models
These restaurants are considered "fast
food" to the general population. Customers
order, pay, and pick up their food at a counter
or drive-thru. The service is minimal, fast,
and efficient. The food quality is low and
relatively low cost,
Quick Service
This individual is responsible for taking food orders and taking care of guest.
Server
Chillis is an example of what restaurant model?
Casual Restaurant Model
_____ are areas where the business excels
Strengths
The amount that consumers will be willing to pay for a product.
Price
These restaurants are faster than
casual dining restaurants but typically
more quality than a fast food restaurant.
Prices tend to range from $7-$11 for a
meal. It is the fastest growing sector in the industry.
Fast Casual
This individual is responsible for preparing food in the kitchen.
Line Cook
____ are areas where the business needs improvements
Weaknesses
Letting the consumers know that they need this product and that it is priced appropriately.
Promotion
These restaurants have a
more relaxed atmosphere than
fine dining establishments. The
food is moderately priced and it
is a sit-down style meal that is
served by wait staff. There are
local casual restaurants as well as
chain casual restaurants.
Casual Dining
This individual is responsible for overseeing employees during a specific shift.
Shift Manager
Panera is an example of what restaurant model?
Fast Casual restaurant model
____ are areas where the business CAN improve.
Opportunities
This term refers to a company's activities to promote the buying or selling of a product or service.
Marketing
These restaurants focus
on the highest quality food and service.
The look and feel of the restaurant is
"upscale" or "fancy" and there may be
expectations for how customers and
employees dress.
Fine Dining
This individual is responsible for overseeing the general operation.
General Manager
This individual is responsible for managing the entire kitchen operation
Executive Chef
_____ are outside factors that can decease revenue, external factors beyond your control.
Threats
What is looking inward and outward to determine company Strengths, Weaknesses, Opportunities, and Threaths called?
S.W.O.T. Analysis
What are the two major food service styles?
&
Non-Commercial
This individual is responsible for cold foods and salads.
Garde Manger
This is the largest segment in the
hospitality industry and contributes the
most to the economy in that sector. As much as $800 Billion a year
Food Serivce
Training staff
Social media
Offering specials
Reducing cost
are examples of what?
Opportunities
What are the 4 P's in marketing mix?
Price
Product
Promotion
Place