Take That

For those who’s looking to pursue a career in the food industry you may want to take a close look into the National Restaurant Association. The organization is here to help and educate entrepreneurs. They are willing to fight the hard battles for you. Looking at history, the National Restaurant Association was known as the Kanas City Restaurant Association. Egg brokers in 1917 demanded 65 cents per dozen of eggs. The organization organized a boycott, and egg prices dropped to 32 cents. In…

In the quote from Writing Without Teachers, Peter Elbow talks about his ideas on the process of writing. He says, “think of writing as an organic, developmental process in which you start writing at the very beginning – before you know your meaning at all – and encourage your words gradually to change and evolve” (Elbow). Elbow believes that you can’t know what you are going to discuss or to comment on until you are done writing and all of your thoughts finally come together to make sense. He…

1.0 Industry analysis 1.1 Quick service restaurant industry In 2014, there has been an increase in the earning from restaurant industry of about 3.6 percent compared to 2013 (Schnarr & Rowe, 1-15). In North America, the restaurants are categorized into two sectors for example full-service restaurants and limited-service restaurants. Limited-service restaurants are further divided into fast-casual restaurants and quick-service restaurants. Although, over the past years there has been a…

Chipotle Mexican Grill (CMG) first opened its restaurant in 1993. The company’s concept of Mexican fast food made from fresh ingredients and customers being in line to pick toppings were still new and unheard of. Weirdly enough, people seem to accept and love it. Since its first opening, the company’s business has gone skyrocket and became an instant hit in the market. The success of the company was possible mainly for these two reasons - the company’s rapid growth rate as well as McDonald’s…

After the quality of the food is considered, the next logical thing to look at is how it is being served. The service is another important factor when eating out because it sets the stage of how the meal will go. If the employees are rude or disrespectful it will ruin the rest of the night because even after the issue is solved the customer will still be fuming after the encounter. On the other hand if the service is wonderful the customer can then focus on the quality of the food. It is already…

I. Introduction Bazinga Fries is in the fast food business, specializing in offering customers more healthy food choices. Bazinga Fries is a well known establishment in the community around University of Chicago, Purdue University and North Western University, having more than 110 employees providing excellent quality and service to the customers. Bazinga Fries plans to be a part of 191.03bn (Fast Food Industry - Statistics and Facts) fast food restaurant industry by opening 3 more eatery…

Wesley place is a skilled nursing facility in Chicago. We received a brief description and history of the facility before speaking with a physical therapist from the facility. This location contracts its physical therapists through an outside company, as does many other skilled nursing facilities like Wesley Place. During our visit, we talked about many of the barriers present at Wesley Place as well as other skilled nursing facilities. A large barrier to care is the shortage of nursing and…

While the fast casual segment of the restaurant industry is the smallest it also is the fastest growing with an 11 percent growth rate between 2007 and 2011 (Pearce & Robinson, 2014, p.g. 18-3). Chipotle Mexican Grill (CMG) quickly became the front-runner in the fast casual dining industry by going against the traditional ideology of its competitors. Reduced prices, easily prepared menu items, and streamlined operational management have been the customary business strategy for the fast food…

According to the recent news in Japan, there is a sushi restaurant with conveyor belt. It lays out in an “E” shape, allowing more dinners to be served with a conventional loop arrangement. The restaurant can serve 196 customers, with kitchen staffs no more than 50 and there are no chefs. Everything is automatic, provides everything high quality at low price. The kitchen receives a personal order from a dinner, it is delivered along a high speed lane straight to the table. When people are done…

Mini-Ethnography For my mini-ethnography project, I chose to research the life at the restaurant located down the street from my dormitory building. The primary focus of this ethnography is to compare the norms of the employees when the supervisor is present at the restaurant and when she is absent. As defined by Richard T. Schaefer, the author of, “Sociology: A Brief Introduction,” a norm is “an established standard of behavior maintained by a society.” How does the standard of ethical behavior…