The decline in the sales of beef products over the last six months could have several plausible explanations. The selected research suggestion is to construct a survey of area restaurants to see if the situation is pervasive. Personally, I do not like the idea of a survey of area restaurants in this situation for several reasons. This particular survey would not answer the ultimate question of why there is a decline in the sales of beef products nor would it suggest an alternative to fixing the problem. If the manager so badly wanted to construct a survey to solve this issue, he should suggest a survey of the restaurants’ customers. The customers pose as the best option to provide the necessary feedback in attempts to explain the diminishing
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Lower prices, frequent entrée specials and waitress recommendations could be a few reasons why customers are selecting a chicken, fish or vegetarian dish. Also, some individuals would rather go the healthier route when dining out. Beef is extraordinarily high in cholesterol and saturated fat; so healthy consumers may feel inclined to resort to a chicken entrée or a hearty salad. Additionally, the business could have run into an issue concerning the beef supplier. High costs, small demand, economical concerns and the supplier going out of business could all trigger the decline in beef product sales. “Citing both high cattle prices and weaker demand, Cargill announced it will close a large beef-processing facility in Plainview, Texas, that represents roughly 4 percent of U.S. slaughter capacity.” (Barone, 2013) Finally, the steady decline in meat consumption throughout the United States could be a reason for the decline in beef sales. “For the past decade, cattle ranchers and meat packers watched with despair as America’s beef consumption steadily declined, ceding ground to leaner meats as well as vegetarian trends among the health-conscious.” (Davis, 2011) Each one of these examples could potentially be a reason for the decline in sales, so it is imperative for my boss to gather all information regarding these
Lower prices, frequent entrée specials and waitress recommendations could be a few reasons why customers are selecting a chicken, fish or vegetarian dish. Also, some individuals would rather go the healthier route when dining out. Beef is extraordinarily high in cholesterol and saturated fat; so healthy consumers may feel inclined to resort to a chicken entrée or a hearty salad. Additionally, the business could have run into an issue concerning the beef supplier. High costs, small demand, economical concerns and the supplier going out of business could all trigger the decline in beef product sales. “Citing both high cattle prices and weaker demand, Cargill announced it will close a large beef-processing facility in Plainview, Texas, that represents roughly 4 percent of U.S. slaughter capacity.” (Barone, 2013) Finally, the steady decline in meat consumption throughout the United States could be a reason for the decline in beef sales. “For the past decade, cattle ranchers and meat packers watched with despair as America’s beef consumption steadily declined, ceding ground to leaner meats as well as vegetarian trends among the health-conscious.” (Davis, 2011) Each one of these examples could potentially be a reason for the decline in sales, so it is imperative for my boss to gather all information regarding these