BUSINESS OF RESTAURANT

Business of Restaurant

Business of Restaurant

1) Examine the current restaurant business in London

The first Mongolian grill in London has been successful for the past few years. As a result Mr. John Butkus is opening a new Mongolian Grill restaurant in Waterloo, Ontario. The Mongolian grill concept is based on four features described below. Customers are involved directly in preparing their meals at three stations in the food preparation area.

There are certain givens. Restaurants, clubs and bars are still fashionable and continue to attract young professionals for whom it is a quicker if more arduous way to make their mark than most. The pool of potential investors is still there albeit smaller than five years ago. And there is, common to all of these ventures, the essential belief that the world is waiting for whatever their particular restaurant will offer.

But the current spate of new openings owes its origins to two particular sets of factors which left me with the impression that restaurant economics have more in common with the bizarre economics which govern fish prices than anything else.

The first is that these new openings hide an equal number of closures. Whereas the spectacular openings over the past decade saw restaurants being carved out of new and expensive settings - on top of department stores, high over the City, in former abandoned bank sites - the current crop are reincarnations. Racine, London SW7, the hit of 2002 was a Balans café; the Real Greek Souvlaki Bar, London EC1, possibly the hit of 2003, was a Livebait, whilst Cafeteria was an outpost of Belgo which never succeeded.

Action Plan

Concerning the potential confusion by the new layout we need to place some billboards indicating the way to circulate, for example numbering the procedures. For the first few months we could have an hostess or two who will direct consumers in order to find their way easily. However, this will be an additional cost thus not sustainable on the long run.

It is important to note that there should be a clear distinction between the food preparation area number one and the food preparation area number two.

The cooking area should also be divided into two sections. The first section would be linked up with the first section of the food preparation area and the second one would be linked up with the second section of the food preparation area.

However, what would be more difficult is ...