Introduction
We define the restaurant industry and how it is connected to other industries. We also describe how the fast food industry is different from the regular restaurant industry. What are the usual challenges in the restaurant and fast food industry? Now, we go further and explain further the unique challenges and pressures that managers of fast food restaurants face.
What is restaurant industry? - Restaurant industry comprises of food service providers that allow customers to enter, order food, and eat on the premises. This industry employs a number of different employees, from cooks and chefs, waiters and bartenders, and managers. The restaurant industry is considered to be a part of the hospitality industry. (Wikipedia, n.d.)
How …show more content…
- Consumers of fast food focus on taste, price and quality - in that order. The food is often highly processed and prepared on an assembly line and the fast food restaurants focus on consistency of experience, affordability, and speed. Fast food is desirable for the low price, and consumers are price sensitive. The fast food restaurants have a consistent, simple look, feel and even music in each location. Customers typically order and pay at a counter or window, and then take food out or grab a tray to sit and eat. Meals are short, there is no table service and condiments are usually centrally located rather than the table top. Menus are usually same from location to location, and consumers enjoy a recognizable, familiar experience no matter where they are, with a dependable level of quality. Meal choices are inexpensive, with options of combo meal packages combining “signature” mains with sides and a …show more content…
- Restaurant managers are responsible for overseeing both food quality and personnel operations. They have numerous challenges – finding, recruiting, and keeping competent employees, train new employees thoroughly and quickly, high yearly employee turnover rates in excess of 100%, unpredictable operations and demand, conflicts due to diverse culture of employees, ensuring safe food handling, finding effective marketing strategies, staying ahead of local competitors, and keep customers happy. The hours are long, the work can be hard, and the pay can be average. All these unpredictable factors make restaurant manager job highly
We define the restaurant industry and how it is connected to other industries. We also describe how the fast food industry is different from the regular restaurant industry. What are the usual challenges in the restaurant and fast food industry? Now, we go further and explain further the unique challenges and pressures that managers of fast food restaurants face.
What is restaurant industry? - Restaurant industry comprises of food service providers that allow customers to enter, order food, and eat on the premises. This industry employs a number of different employees, from cooks and chefs, waiters and bartenders, and managers. The restaurant industry is considered to be a part of the hospitality industry. (Wikipedia, n.d.)
How …show more content…
- Consumers of fast food focus on taste, price and quality - in that order. The food is often highly processed and prepared on an assembly line and the fast food restaurants focus on consistency of experience, affordability, and speed. Fast food is desirable for the low price, and consumers are price sensitive. The fast food restaurants have a consistent, simple look, feel and even music in each location. Customers typically order and pay at a counter or window, and then take food out or grab a tray to sit and eat. Meals are short, there is no table service and condiments are usually centrally located rather than the table top. Menus are usually same from location to location, and consumers enjoy a recognizable, familiar experience no matter where they are, with a dependable level of quality. Meal choices are inexpensive, with options of combo meal packages combining “signature” mains with sides and a …show more content…
- Restaurant managers are responsible for overseeing both food quality and personnel operations. They have numerous challenges – finding, recruiting, and keeping competent employees, train new employees thoroughly and quickly, high yearly employee turnover rates in excess of 100%, unpredictable operations and demand, conflicts due to diverse culture of employees, ensuring safe food handling, finding effective marketing strategies, staying ahead of local competitors, and keep customers happy. The hours are long, the work can be hard, and the pay can be average. All these unpredictable factors make restaurant manager job highly