Franklin Barbecue: A Virtue Analysis

There is a phrase that goes “good things come to those who wait”, extolling the virtues of patience. While patience is indeed a virtue that everyone should have, it does not mean that we have to be patient when it is not necessary. To be more specific, we are only expected to be patient for a certain amount of time when it comes to food. For example, waiting for 2 hours or more for food is considered unacceptable. This is a problem that is evident immediately when one goes to Franklin Barbecue. The long line starts even before that restaurant opens at 11am, and does not stop until everyone has been served or when the food has sold out. It can be said that because of the quality of the food that is being served at Franklin Barbecue is excellent, …show more content…
Although Franklin Barbecue does not have goals that are written down per se. However, it has been noted by the owner and chief pitmaster that his goal in the beginning was to make the best barbecue (Wells, 2017). As a restaurant, it can also be safely assumed that one of the goals of Franklin Barbecue is to provide the best service to their customers. However, when running a restaurant, it cannot be denied that for many, the time one gets served is a measure of the customer service experience. As Chun (2011) notes, no one likes to wait in line, because it affects the overall experience and satisfaction. This notion is simple, but it is one that the management of Franklin Barbecue sees as a problem. While it can be said that the long line of people patiently waiting for hours outside the restaurant is a sign that people are willing to wait, it does not mean that the management should keep it that …show more content…
The problem of wait times for customers is not a perception of the manager. It is a reality that does not need additional data to substantiate. The factors that contribute to the problem are many. The long line of people is due to the fact that Franklin Barbecue has a set menu and quantity of food that they prepare for a day. It is safe to say that not everyone falling in line will have the chance to be served. The restaurant is aware of the problem and has responded with various measures. Some of which are very inefficient. For example, an employee will walk the line several times in an effort to try and estimate when the meat will run out, but that is imprecise (Wells, 2017). Instead of asking what people will order, the employee merely relies on guesswork to find out if the food available will be able to feed everyone. While Franklin Barbecue is doing their best to deal with the long lines, it is a problem that continues up to the