OBS Coursework Report-6350673893 Student ID:18005338Word count:1648 wordsDate of submission:21/11/2018OBS Coursework Reportresearch into WaterSky Restaurant AbstractBusiness Operating System (BOS) is your company’s unique service approach – how to operate, enter the market, produce and deal with customers. This study examines the level of the various capacity constraints of the WaterSky Restaurant and the level of demand from customers and how it changes over time. Based on these two things, identify the best way to increase the income of this restaurant. IntroductionNowadays, food and drink have become a significant force in food and beverage markets, in the face of fierce market competition, food, and drink brands how to distinguish between competitors becomes particularly important.
Sophie Nortona said in Narrative review of strategies by organizations for building evaluation capacity that common elements of successful assessment of capacity building (ECB) include: customized plans based on evaluation of the needs, organizational commitment to assessment and ECB, experiential learning, training with practical elements, and some form of ongoing technical support in the workplace. (Sophie?Andrew?Barry?Michael 2016) Determining the level of the various capacity constraints of the organization will play an essential role in the organization. The following section is the investigation and analysis of the WaterSky Restaurant in Bristol.
This restaurant divided into two floors. The ground floor is a Chinese market and the second floor is a traditional Chinese restaurant. There are three full-time employees and about ten students with part-time employees.
Both chefs come from south China. These chefs determine that the cuisine of this restaurant based on Cantonese cuisine. The next analysis will focus on the restaurant section on the second floor. Level of the various capacity constraints of the restaurant The primary customers of the restaurant are Chinese students, and of course, some local people also come here and try the dish. The restaurant capacity can accommodate up to 300 people from dining at the same time. However, the number of waiters determines that when 300 people choose to eat at the same time, the speed of ordering and severing will be reduced by 10 %to 20%than usuals.
The time trend of the market refers to the situation in which the research object fluctuates around the overall trend within a specified period (usually a period).Level of demand from customers left425450000According to the survey of the owner of the WaterSky Restaurant, we find the relationship between customer flow and time in the operation of the week is as follows.According to the chart, from Monday to Friday, the number of food guests is not much maintained at about half, but the obvious contrast is that the maximum occupancy of the restaurant at the weekend is the maximum capacity.
The application of customers changes over time.Which capacity strategy would the most suitable for the restaurant Since the customer’s needs change over time, if the restaurant meets the needs of different customers at different times, the productivity of the restaurant can be maximized. Therefore, the strategy will be more suitable for this restaurant over time. 1.The hotel around the school holiday arrangements: Weekend time, students will choose to go out to eat with friends, so, increase the demand for restaurants. 2.
A variety of holidays: such as traditional Chinese festivals, or local holidays, they may increase the demand for restaurants, may also reduce the need for hotels. 3. Events caused by inclement weather: bad weather may reduce the demand for restaurants. Severe weather will reduce people’s going out, thus reducing the need for hotels. The strategy of staggered competitive product differentiation is more suitable for the development of this restaurant-the hotel has a menu, contains a variety of wide-range snacks, and the taste is very authentic so that customers think of Cantonese food will first think of his home.
The essence of this business strategy is to entirely market segmentation, to find a subdivision of their own can be king, even if the market is small, it will live very quickly. But the downside is that this is only at the product level, different, but does not mean that consumers recognize and like it. (Gunnar 2006)Therefore, pay attention to other aspects. Management of the rear chef: It is an essential requirement to clean up the kitchen regularly to prevent food spoilage.
Otherwise, raw materials cannot be cleaned and ventilated on time will deteriorate. More customers to give advice, in the details to do enough, so that customers feel at home, will make people feel very close. After each meal, the boss will come in person to ask the customer about meal satisfaction. Whether you win by the amount of food, or with exquisite dishes to win, do not forget to be sure to do the real.Which capacity strategy would the most suitable for the restaurant Increase the average income per unit time of each meal.First of all, the restaurant operators must be familiar with the current business situation and performance situation. Understand what is causing such an outcome? For example, menu prices, the number of seats, business hours or what other factors, such as target market, consumption level, market segments of the combination of guest meal time, table turnover rate or service quality, and so on. Secondly, managers should follow up and control the impact of various corrective measures on restaurant revenue after implementation.
The restaurant pricing should be based on market supply and demand relations to determine if customers are willing to dine in the restaurant business for a lighter period. For example, peak hours, from six o’clock in the afternoon to nine o’clock in the evening. Restaurant dishes can be more favorable prices. Conversely, if customers are sure to dine at peak times, they usually don’t care much about the price. At this time the restaurant price can be higher. In particular, however, it is pointed out that to avoid guests think that the price difference is unfair and new antipathy.
Restaurants are not so much raising prices during peak periods that they offer discounted prices at peak times or are not cut at low rates, but give some free services, such as food and drinks. In other words, customers eat at low prices; the same amount can get more value and enjoyment, such a practice, more readily accepted by customers.MethodsThe first one. It is necessary to accurately calculate the average income per unit time of each meal in the restaurant and set the primary target.The restaurant manager should collect guest bookings and arrive at regular meal times for food services and preferences (including sales of different types of food and alcohol). The collection of this information and data can be obtained through various channels, such as the restaurant’s billing system, Guests ‘ bills, and specialized organization questionnaires. When the data collected, their averages, numbers and standard deviations can be calculated by statistical methods. By reference to the situation of peers, the managers then the manager can establish the job performance of the restaurant.
Next, understand the potential drivers. After receiving the necessary data, the manager of the restaurant should analyze the impact of mealtime and the factors of performance. The restaurant manager can draw and use some common enterprise management tool diagrams too. Such as production service flowchart. Analysis of the guests from the booking of seats, sit down to order, enjoy food and check out. Think about why guests eat too long. To find out the control of meal time, improve the table turnover of the countermeasures.Then, regarding price.
Because most of the diners who come to the restaurant are international students. They cannot pay for that if the price of too high. So a proper reduction in the amount of the price will attract more students. To meet the restaurant cost recovery and the need to achieve profits.
The price of the restaurant can take a floating. According to the different needs of the situation and the needs of the restaurant to introduce seasonal prices, Sunday prices, weekend prices, holiday prices and so on. The overall principle is that when demand is high, restaurants have to raise prices to increase the income per meal and the restaurant’s profit margins over average unit time. When demand is low, restaurants should cut rates or not reduce prices and give other concessions. But at the same time, to attract student customers, students can be introduced to offer. The focus is to increase the restaurant’s market share, stimulate consumption, boost demand, increase the number of diners and sales revenue.The last point. Establish customer relationship management.
Many of those who work part-time in restaurants are international students at the school. They can be used as a medium to attract more student customers. Use the Internet, QR codes, newspapers, and magazines to maintain communication with potential markets, so that more students can recognize the restaurant and come here to dine.( Viachaslau?Marija 2017)ConclusionsCatering industry on the environment and society had a significant impact. A large part of the negative effects of the industry is due to irresponsible consumer choice. To improve the sustainability of food services, consumers’ choices should be built to make them more responsible.
Restaurant menus can be (re) designed to inform customers, it found that although the restaurant owner admitted that customers are increasingly aware of their food choices affect the health of individuals, but they were designed as a means of positive impact on consumer choice using. (Viachaslau?Marija 2017) This has been proved by experiments that menus will have a certain impact on customers. Therefore, the appropriate changes in the price of the menu will affect the customer’s attitude towards food choices, and whether they will choose to revisit the restaurant and increase the restaurant’s income. Through an investigation. Restaurant menu price fall or give the student discount policy will be more popular with students. The students said that they would prioritize the WaterSky Restaurant when they need to eat out. This situation also shows that the restaurant will be more acceptable people in this way.
Reference:* Sophie.?Andrew.?Barry.?Michael (2016)Narrative review of strategies by organizations for building evaluation capacity Available from ? HYPERLINK “https://www.sciencedirect.
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uwe.ac.uk/science/article/pii/S0959652616321436 accessed on19/11/2018* Gunnar (2006) Consumer Capitalism Politics, Product Markets, And FIRM Strategy In France and Germanyavailable from : http://www.cornellpress.cornell.
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