Mongolian Grill

CURRENT SITUATION The first Mongolian grill in capital of the United Kingdom has been successful for the past a few(prenominal) years. As a expiration Mr. John Butkus is opening a new Mongolian grillwork restaurant in Waterloo, Ontario. The Mongolian grill concept is ground on four features set forth below. Customers are involved outright in preparing their meals at cardinal sends in the nutrition preparation area. The process meld is detailed in the appendix. deck out ANALYSIS OPPORTUNITIES Waterloo: Yankee edge of a growing metropolitan area side by side(predicate) cites: Waterloo, Kitchener and Cambridge Population within 40 km about 560000 Creating a new customer base terror Increase of rival in the restaurant business change magnitude gets of customers require for: ·         Dining experience, breastfeeding and unique ·         Quality ingredients, healthy pabulum offerings and variety of choices ·         Custo mers want value ·         Un allow foring to buckle downstairs inflated prices ·         Accessible location ·         Comfort able atmosphere STRENGTHS ·         entertain and interactive atmosphere ·         Fresh and healthy food ·          unqualified food quantities ·         Unique price ·         Customer involvement in meat preparation ·         Variety of choices Compared with the trends and environment, we can see that our payoff and services match with consumer needs and expectation. WEAKNESSES Low capacity compared with necessary Queue prison term PROBLEM STATEMENT The call discourse summarizing the problem is capacity, which is not matching with demand. Consumers might enter to the restaurant and not find empty tables. As a result, they allow for go to competitors. ALTERNATIVES 1.

        Keep the initial floor externalise Advantages -         No minimal brain dysfunctionitional cost -         Could add additional tables and serve to a greater extent(prenominal) customers -         Same look as the London Mongolian grille Disadvantages -         Will not be able to serve much customers -         Customers who will be glowering away will go to competitors -         Bottleneck is the cooking station -         Even though we add additional tables and thus we will serve additional customers, queuing time will increase receivable to additional customers waiting in line. Thus, the se customers will spend more time in the restaurant and we will be able to have fewer shifts per night. 2.         Adding a second... If you want to get a full essay, order it on our website: BestEssayCheap.com

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