Tactical Risk Of Coquina Beach Restaurant
The business is Coquina Beach restaurant.
Tactical risks: One is to know how satisfied customers are and what are the things they do not like. A card with customer satisfaction questions are one way to find out. However, finding measurable ways to assess customer satisfaction is a problem. If the card is on the table when customers eat, then they might overlook it or not be prepared to fill it out while eating or after finishing their meal. This is especially true when one looks at the type of meal it is, the time of day, who are the companions for the meal, and other such personal considerations. As a risk, making sure people are voicing both good and bad opinions is to present the evaluation in other formats such as within a social media …show more content…
This means finding ways to handle both long and short supply needs. Nothing is more frustrating to customers and owners alike than to run out of a major meal offering. Planning for ways to overcome short supplies is one way to mitigate risks of running out. The same is true for long term supplies such as paper products, spices, dishes and flatware. Having a responsible chart for each supply, charting the actual usage, and making sure to have extras available in case of emergencies are ways to mitigate these …show more content…
The customers could prefer such venues. However, Coquina Beach has limited "outdoor" noises and does not have a live band or loud music. It should advertise this intimacy.
Seafood is available and the owner and chef is known in the area for his expertise in seafood. However, it is not the primary focus, but instead shares other food types such as salads and burgers as prominently on the menu. Customers should be made aware that the restaurant is not limiting its food or appeal to being just a seafood restaurant or just a beach grille.
Strategic plans for the restaurant are for two years. The company needs to make their strategic plan reviews more often, possibly every six months. There are two distinct seasons, summer (which is April, when the local festivals that draw tourists begin and winter, when it is too cool to be on the beach, but still draws people to the area). Updating the strategic plan in February and in October would help identify issues and trends, especially those found in the long "summer" season. Some years summer can last til December. It is helpful to renew the plan to account for this type of
Tactical risks: One is to know how satisfied customers are and what are the things they do not like. A card with customer satisfaction questions are one way to find out. However, finding measurable ways to assess customer satisfaction is a problem. If the card is on the table when customers eat, then they might overlook it or not be prepared to fill it out while eating or after finishing their meal. This is especially true when one looks at the type of meal it is, the time of day, who are the companions for the meal, and other such personal considerations. As a risk, making sure people are voicing both good and bad opinions is to present the evaluation in other formats such as within a social media …show more content…
This means finding ways to handle both long and short supply needs. Nothing is more frustrating to customers and owners alike than to run out of a major meal offering. Planning for ways to overcome short supplies is one way to mitigate risks of running out. The same is true for long term supplies such as paper products, spices, dishes and flatware. Having a responsible chart for each supply, charting the actual usage, and making sure to have extras available in case of emergencies are ways to mitigate these …show more content…
The customers could prefer such venues. However, Coquina Beach has limited "outdoor" noises and does not have a live band or loud music. It should advertise this intimacy.
Seafood is available and the owner and chef is known in the area for his expertise in seafood. However, it is not the primary focus, but instead shares other food types such as salads and burgers as prominently on the menu. Customers should be made aware that the restaurant is not limiting its food or appeal to being just a seafood restaurant or just a beach grille.
Strategic plans for the restaurant are for two years. The company needs to make their strategic plan reviews more often, possibly every six months. There are two distinct seasons, summer (which is April, when the local festivals that draw tourists begin and winter, when it is too cool to be on the beach, but still draws people to the area). Updating the strategic plan in February and in October would help identify issues and trends, especially those found in the long "summer" season. Some years summer can last til December. It is helpful to renew the plan to account for this type of