Kababji grill was a concept developed in Lebanon in the early 1990. It is a quick casual restaurant, service is raped but items are prepared and cooked to order. The company’s motion is to serve healthy food todays and future generations. Their vision is to rely fined and fulfill consumer appetite for new taste sensations with carefully developed recopies that appeal to all tastes and introduce the concept of eaten pledger once again to markets that are bored with the mundane.
Kababjis aim is a long term brand building strategy focused on creating a loyal and sustainable customer base. It supports franchises and includes support, operational training and design, launch, and operational manual. It prefers to situate its branches and strategic locations such as high traffic locals or on main roads it also presented the concept of kababji express. From a process view point the restaurant is divided in to the front of house and back of house processes. The major competitive advantage of kababji is its proprietary mixes more over ranches worldwide serve Lebanese olive oil and bottled water.
Each dine in branch requires about 55 employees , an express unit requires about a third of the number the restaurant focuses on the overall quality of the restaurant issues , it implements a hazard analyses and critical control points. food safety is done through combination of testing and prevention in the supply chain and during the pre-production and final preparation of the food. Questions:
1. How do customers judge the quality of a restaurant? Customers judge the quality of restaurants through a set of standards, its decore, design, layout , food, menu, poesies and services.
2. Indicate how and why each of these factors is important to the successful operation of a restaurant: a. Customer satisfaction: As we all know that customers come first, so if we reached to satisfy our customers we will build a strong customer base an loyal customers that will come frequently and repeatedly to eat in our restaurants an this will increase revenue so it’s a great indicator that our operations are successful and vice versa. b. Forecasting:
The restaurants has a right set of demand forecasting it well lead to an efficient operations related to row materials handled within the restaurant and sufficient organizing mechanisms for pick times to overcome losing the restaurant customers due to not satisfying their needs in a timely manner.
c. Capacity planning: If the restaurant did not plan for its capacity in the right way it will affect its operations in a negative way because it will face problems to satisfy the needs and wants of its customers in a proper way (bad food quality, delay in orders, crowded place).
d. Location: It’s a very critical issue regarding operations success in restaurants . If restaurants are located at a strategic places it will gain an easy access from its customers, for example if the restaurants offer’s a delivery order service and its not located at a good location this wii affect its delivery order sevice quality which will affet directly the operations of the restaurants.
e. Inventory Management: Its an important factor for the restaurant’s operation success. If the restaurant is having an appropriate inventory management procedures it will lead to a sufficient output. For example if the restaurant doesn’t support a safety stock policy in its inventory procedures it may lose allot of customers when there are orders that exceeds its inventory levels of inputs.
f. Layout: It’s a major issue regarding successful operations of a restaurant. For example restaurants that adopt product focused layout to maximize its capacity during busy periods can serve allot of customers without any problem handling its normal operations.
g. Schedule: This subject concerns many operations in restaurants such as (orders, inventory, delivery, hygiene, employees shifts and reservations). When these operations are scheduled in a right manner it will lead to customer satisfaction.
3. What are some of they ways Kababji links strategy and operations to gain an edge over its competition?
The Kababji’s strategy is to serve healthy food for customers through a long term brand building focused on creating a loyal and sustainable customer base, and this is done through a set of operations to gain a n edge over its competitors through rapid waiter services, marketing an image of credibility and integrity and perceived value, quality assurance, staff selection and training, critical location, efficient processes, successful inventory management mechanisms, overwhelming layouts of its branches, appropriate number of employees and quality in its décor, design, layout, food, menue, policies and services.