Heavenly Caribbean Restaurant

Introduction and Company Background This report is pertaining to a fictitious Restaurant, Heavenly Caribbean Restaurant. Heavenly Caribbean Restaurant is where food lovers are taken to the crystal clear waters, white sand and warmth of the sun of the Caribbean islands through the exotic and exciting Caribbean gastronomic experience. The restaurant is a small family business located in the heart of Brooklyn New York, in a very busy downtown location that is surrounded by many businesses, such as Hospitals, Clinics, Medical Offices, High Rise Condos, and Apartments. The area is consumed with a large diverse culture, especially Caribbean. The Caribbean cuisine is a fusion of a variety of influences. This restaurant serves flavors from Spanish,
Labor cost is a growing problem in the restaurant industry as well. Maze (2015) mentioned that "Labor costs are a growing concern for the restaurant industry. Numerous restaurant company executives are saying that labor costs are an increasing problem. And more operators are saying they're struggling to find good workers". He also mentions, as per Hudson Riehle, head of the research and knowledge group at the National Restaurant Association, said that employee recruitment is a growing worry for operators. According to the NRA, 12 percent of operators in April said that recruiting employees was their top concern (Maze,
Receiving and Stocking beverages
Talking to waiter/waitress and taking customers' orders
Preparing customers' orders
Productivity and process improvement. Here I will review the productivity and process improvement at Heavenly Caribbean Restaurant in the Back Kitchen Area and the Front Dining Area. From the kitchen to the dining area, one key to productivity is to provide quality services to customers by visiting the table at least 9 times before presenting the bill and processing the payment. Another key is to generate as much gross profits per customer by offering extras. Here is the flow of the process as per Santosh (2011):
First Approach
A greet customer with a smile within 1 minute of a table being seated. Place napkin on the table as a sign that the customer has been greeted and someone is attending to their needs. Suggest a specific beverage/s as an attempt to sell extras to increase profits, while presenting the menu. Suggest special at the same time inform customers if the kitchen is out of anything.
Second Approach
Serve beverages, from the right side, with the right hand. After serving beverages, offer to take orders. Sever bread and butter, after orders and before