Hard Rock Cafe
. The 10 decisions in Operations Management is applied at Hard Rock Café.
1) Design of Goods and Services:
Customers at Hard Rock Café don’t just want meals; ever more they want an experience. This experience concept is to provide not only a custom meal from the menu, but a dining event that includes a unique visual and sound experience not replicated anywhere else. Its strategy is led by differentiation. In short, the design of goods and services is meant to provide that kind of experience, from its food and drinks, music, memorabilia, rock concerts, retails, etc.
While it adapt with every location; social norms and preferences often suggests some modification of menus for local taste. (For instance, in its British cafes less focus has been made on hamburgers and beef but more on fish and lobsters since British still have some fear on the mad cow disease)
2) Managing Quality:
Quality Management is an important factor in regard to the success of Hard Rock Café which comes from a variety of perspective:
a) Food quality must top the charts and several factors are taken to do just that: good food ingredients, good suppliers, operations personnel constantly review menus, food research is ongoing and quality surveys are done regularly (if food scores is not a seven from a range of one to seven in quality, it’s a failure).
b) The employees have engaging personalities; have extensive and passionate knowledge in music or the rock-n-roll industry. This allows courteous service because customers need something to relate to instead of just ordering the food.
c) Café staff is scheduled down to 15-minute intervals to meet seasonal and daily demand changes; which mean a waitress or a staff member will check on the customer within that time period.
d) Aesthetics: inside and outside are related to the layout design.
3) Process and Capacity Design:
Hard Rock Café works to create products in an efficient manner, analyzing them for cost, quality and labor
1) Design of Goods and Services:
Customers at Hard Rock Café don’t just want meals; ever more they want an experience. This experience concept is to provide not only a custom meal from the menu, but a dining event that includes a unique visual and sound experience not replicated anywhere else. Its strategy is led by differentiation. In short, the design of goods and services is meant to provide that kind of experience, from its food and drinks, music, memorabilia, rock concerts, retails, etc.
While it adapt with every location; social norms and preferences often suggests some modification of menus for local taste. (For instance, in its British cafes less focus has been made on hamburgers and beef but more on fish and lobsters since British still have some fear on the mad cow disease)
2) Managing Quality:
Quality Management is an important factor in regard to the success of Hard Rock Café which comes from a variety of perspective:
a) Food quality must top the charts and several factors are taken to do just that: good food ingredients, good suppliers, operations personnel constantly review menus, food research is ongoing and quality surveys are done regularly (if food scores is not a seven from a range of one to seven in quality, it’s a failure).
b) The employees have engaging personalities; have extensive and passionate knowledge in music or the rock-n-roll industry. This allows courteous service because customers need something to relate to instead of just ordering the food.
c) Café staff is scheduled down to 15-minute intervals to meet seasonal and daily demand changes; which mean a waitress or a staff member will check on the customer within that time period.
d) Aesthetics: inside and outside are related to the layout design.
3) Process and Capacity Design:
Hard Rock Café works to create products in an efficient manner, analyzing them for cost, quality and labor