Swot Analysis Of Longhorn

The Researchers collectively visited Longhorn a total of six times to evaluate the restaurant in the form of mystery shopper style. Each mystery shopper was given a survey based off the RATER model previously made in advance, in which they used to assess the service quality of Longhorn. The researchers were also concentrating on the SWOT method in which they would recognize Longhorns’ Strength, Weakness, Opportunities and Threats. Six different locations were visited and two locations were visited frequently. The two most frequent restaurant stores visited was Opelika and Columbus location, during dinner service times. Longhorn strives to be the best in everything they do. As previously stated their mission is to be financially successful, …show more content…
This was found to be inconsistent throughout the six visits. Some of the visits the staff was friendly and professional and adhered to the core values set in place by Longhorn. Other visits to Longhorn though the staff was unprofessional and did not follow the guidelines put in place by Longhorn. One of the incidents was on the March 18, 2016 visit the hostess provided no initial greeting and had a bad attitude towards the guests. As the hostess is the first point of contact upon a guest entrance this caused an immediate bad first impression. On both the March 26th and March 20th visits it was visible to the guest conflicts between staff members. During the March 26th visit the guests overheard staff members speaking badly about another staff member who was not present while setting up a table in the dining room. In the workplace personal comments should be kept to themselves and especially not said in front of the guests. On the March 20th visit the guests observed conflicts between the wait staff and the kitchen staff. Any conflicts between the team should be kept behind closed doors and not visible to the guests in the …show more content…
The front walkway was littered with cigarette butts due to the fact there was no place for guests to dispose of their cigarette butts properly. Inside the restaurant the dining area was dusty and there was litter along the floor. The Restrooms were also littered with trash and unclean, there was toilet paper all over the floors, toilets and sinks had not been cleaned. The Management team should have been aware of the uncleanliness of the restraint and taken actions to ensure that the restaurant was clean and up to industry standards of