Literature Review on "Ingredients of a Good Restaurant"
1.1 Introduction
Food is particularly important in our everyday lives. Singapore’s Food and Beverage (F&B) Industry contributed 3.5% to the country’s GDP (Emerging Markets Direct, 2011). In order to satisfy this craving for food, people would either cook their own food or head down to food establishments and restaurants would be an example of such an establishment. A restaurant, by a report from V.M Patel Institute of Management (2006) is defined as “an establishment that serves prepared food and beverages to be consumed on the premises.”
Restaurants are aplenty all over the world, with streets being dedicated just for them. Competition within the restaurant industry is high, with restaurants like Elbulli, a Michelin 3-star eatery becoming so well sought after such that one has to book 3 months in advance to dine in.
On the far end of the scale, although Manpuku, a restaurant dedicated to serving Japanese cuisine, was the talk of the town when it first opened in 2009, it still had to throw in the towel in early 2012. With such high competition, it is not easy to sustain in this throat-cutting industry. What are the factors then that Elbulli possess allowing it to operate so successfully?
Hence this report aims to investigate the “ingredients” of a good restaurant whereby what are the factors that allows it to be successful.
Within the term restaurants itself, there are many different types of restaurant operations and service such as Fast Food Restaurants whereby food is supplied quickly after ordering and by minimal service (V.M Patel Institute of Management, 2006). The perspective of Full Service Restaurants, a sit down eatery where food is served directly to the customers’ table (Franchise Direct, 2009), will be adopted in the context of this study.
1.2 Literature Review
Several studies have been done to investigate to the success factors of a restaurant. An article by Dennis McCurley (2011) suggested that the main factor of success for a
Food is particularly important in our everyday lives. Singapore’s Food and Beverage (F&B) Industry contributed 3.5% to the country’s GDP (Emerging Markets Direct, 2011). In order to satisfy this craving for food, people would either cook their own food or head down to food establishments and restaurants would be an example of such an establishment. A restaurant, by a report from V.M Patel Institute of Management (2006) is defined as “an establishment that serves prepared food and beverages to be consumed on the premises.”
Restaurants are aplenty all over the world, with streets being dedicated just for them. Competition within the restaurant industry is high, with restaurants like Elbulli, a Michelin 3-star eatery becoming so well sought after such that one has to book 3 months in advance to dine in.
On the far end of the scale, although Manpuku, a restaurant dedicated to serving Japanese cuisine, was the talk of the town when it first opened in 2009, it still had to throw in the towel in early 2012. With such high competition, it is not easy to sustain in this throat-cutting industry. What are the factors then that Elbulli possess allowing it to operate so successfully?
Hence this report aims to investigate the “ingredients” of a good restaurant whereby what are the factors that allows it to be successful.
Within the term restaurants itself, there are many different types of restaurant operations and service such as Fast Food Restaurants whereby food is supplied quickly after ordering and by minimal service (V.M Patel Institute of Management, 2006). The perspective of Full Service Restaurants, a sit down eatery where food is served directly to the customers’ table (Franchise Direct, 2009), will be adopted in the context of this study.
1.2 Literature Review
Several studies have been done to investigate to the success factors of a restaurant. An article by Dennis McCurley (2011) suggested that the main factor of success for a