Professional Documents
Culture Documents
Kabab-ji Grill was the idea of Touific Khoueiri. His idea was to
introduce the concept of the quick casual restaurant to Lebanese
cuisine. The quick casual restaurant is more refined than a fast food
outlet, but more informal than a traditional restaurant. Service is rapid,
but items are prepared and cooked to order. Kabab-ji's emphasis on
healthy, fresh, and rapid cooking powered the restaurant chain to
spread across the region. Concept
Since its founding in Lebanon, the company has opened five further
branches in the country. In the region, it has expanded mainly by
franchising, to Kuwait (11 branches; the first country to open the
Kabab-ji franchise), Saudi Arabia (6 branches in the capital), Jordan (1
branch), U.A.E. (2 branches in Dubai, 1 in Sharjah) and Qatar (3
branches). In 2009 the first franchise branch outside the Middle East
was opened, in Washington DC, USA.
Inventory Management
The backs of house stations are grouped together, except for the drink
station which may be placed closer to the customer area. The barbecue
grill and the "nucleus" order entry and assembly area form the
interface of the front and back of house areas. Employees
Questions
a. Customer satisfaction.
b. Forecasting.
c. Capacity planning.
d. Location.
e. Inventory management.
f. Layout.
g. Scheduling.
3. What are some of the ways Kabab-ji links strategy and operations to
gain an edge over its competition?
How do customers judge the quality of a restaurant?
a. Customer satisfaction.
Customer satisfaction is important because when customers are
happy from the services that provided by the restaurant, they will
spread positive word of mouth around, and this will lead to bring more
customers and good reputation. Also, satisfied customers will become
loyal and repeat customers. So, more satisfied customers will lead to
more profits.
There are several factors of customer satisfaction to focus on which
are quality of both food and service, prices, speediness of service,
atmosphere of a restaurant, and understanding the needs of
customer.
b. Forecasting.
forecasting is important because to predict future restaurant activities
such as the level of customer demands, the time of ordering new
inventory, best time to launch a new meal, the need of additional staff,
and customer behavior.
General steps for forecasting are analyzing and understanding the
problem, Collecting and analyzing historical data, estimating future
events, and Comparing results.
c. Capacity planning.
Capacity planning how efficient restaurant use of resources to provide
satisfactory service levels to users and attain success. For example
number of tables and seating capacity also the number of meals
served per day. In addition to that the efficiency on the handling
schedule difficulties, product mix and quality factors such as (facilities,
products, service process and human resources).
d. Location.
Location is one of the factors that determine the success or failure of
the restaurant. Location is important as the food and service that the
restaurant provided. Sometimes you get more profit because of
location. There is a surrounding factors could impact such as
determine your target market, look at local area demographics(e.g.
age groups, population, income levels), and analyze your competition,
consider the components of location(e.g. visibility, area traffic,
parking).
e. Inventory management.
Nowadays, if you have a smart Inventory management, your
restaurant will many advantages such as more accurate of inventory
orders, helps save time and, increases efficiency and productivity,
maintains your customers coming back for more. Restaurant
inventory managers usually doing weekly or daily inventory. So, they
counting every single item that comes in kitchen week after week, in
order to control the costs and finding out which food is being used or
waste so that you can order just the accurate amount next time.
f. Layout.
Layout and design is an important component of a restaurant. There
some layout factors that affect the way employees perform their jobs
and the convenience of customer such as, air circulation, lighting,
interiors design, and style of service.
Restaurant's design usually is divided into restaurant entrance,
waiting area, food storage area, restaurant kitchen, dining area, and
restaurant restrooms.
g. Scheduling.
Among the many factors of operation of the restaurant, one of the
most important is scheduling the staff. You cant complete work
without any workers. Good and proper scheduling will lead to improve
Staff Satisfaction, keep costs under control, reduction in employee
turnover, and stop wasting time.
What are some of the ways Kabab-ji links strategy and operations to gain an
edge over its competition?
What meant by strategy: is a set of steps that any person or groups use and
it start with planning and finish with executing and it will lead to development
of the company.
Kababji grill and its management thought of expanding the business and
making costumers feel satisfied with their meals, so they decided to follow
some steps in order to achieve that goal by linking their strategy with
operation.