Executive summaryThis report explains the various components behind successful restaurants and links them to the case study of Bryan’s. Bryan’s restaurant needs transformation in order to maximize its profits and reduce customer complaints. The report gives the effective restaurant management practices that enable sustained economic growth. It has also come up with effective management conclusions that relate to any restaurant business. The report explains why customers are important and why proper purchase and storage procedures need incorporation in business. Poor procedures result into food borne illnesses that might be costly to the business.
It also explains the importance of practicing food safety measures and management of hazards within working environment. Problem definitionAccording to the case study, Bryan’s restaurant is success but still receives customer complaints and is not performing to its expectation. Therefore, the management needs to know the proper changes to incorporate in order to maximize revenue. IntroductionIn the restaurant sector, the purchase process has traditionally constituted much labor, paper and pencil, long duration, monotonous routine. It requires knowledgeable buyers, potential sellers and a complete set of inventory and audit procedures.
Restaurant need to regulate purchase processes to contain costs while increasing productivity. Inefficiency in purchasing procedures can result into inflated costs of goods hence negatively affecting the bottom line of the business (Kasavana, 2005). Most successful restaurants portray great customer service. Customers are the lifeblood of the restaurant business and in their absence, failure occurs. A goal of enhancing customer service quality is a factor every restaurant should incorporate. Ensuring the customer feels special is essential and it is easy to provide and sustain such great customer service (Miksen, 2013). Literature reviewThe management of restaurant falls among the most demanding professions.
Retaining customers, changing demographics and economies, high labor turnover, sweeping trends and varying business cost are some of the challenges (Certificate Program in Foodservice Management). The ability of the manager to create a balance between family and work is essential. It is also important for the business owner to possess the necessary skills. The management should always be ready to make alterations that respond to any changes. Apart from formal marketing, community and customer relations need consideration so that the business becomes part of the community (Parsa, Njite and King, 2005).
Successful restaurant operations require experienced managers, good quality food following the safety regulations, diversified menus and appropriate employee retention & customer service skills. Areas of concern also include the ability to regulate cost(Harrison). Management ExperienceA background in restaurant management enables one to become more knowledgeable and find it easy to benefit from the business. Any interested parties should not open individual businesses in fields where they have no experience. Food Safety and QualityScientific research has estimated annual food borne illnesses to be at 76 million.
Most of the recorded are linked to public eating adventures. These illnesses are caused and spread through foods or water by bacteria or viruses. In restaurants, the illnesses start due to the inappropriate control of storage temperatures and poor hygiene. Hygiene is observed from the environment up to the workers. Most customers who become ill after visiting a particular restaurant will not return and will spread the bad news. These cases usually affect the business negatively and limit success.