| Papers [1-15] of 100 :: [Page 1 of 7] | | Go to page : 1 2 3 4 5 6 7 —> | Search results on "RESTAURANTS": |
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London's Restaurants, 2004.
An in-depth report about the restaurants available in London.
4,560 words (approx. 18.2 pages), 8 sources, MLA, $ 118.95
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Abstract
This paper discusses London's restaurants in great detail. The variety of available restaurants is examined. Statistics are provided to explain successes and failures of the different types of restaurants. The paper explains how each type of restaurant caters to a particular category of customer. The paper states that the restaurant business plays a major role in the tourism industry.
From the Paper
"The time for breakfast in London restaurants start from 7:30 but this is only at Workmen?s Cafes and sandwich bars for office workers. The big restaurants serve breakfast only from 9:00 and continue up to 10:30. Serving of lunch takes place between noon and 2:30 and the restaurants serve it only during that period. Tea is served as a separate meal between 4:00 and 5:30 and supper is served between 7:30 and 9:30. Only some ethnic restaurants especially Indian, serve meals till midnight. The expected tip is between 10 and 20 percent of the food bill, but there is no tipping in the bars. The wise thing is to avoid eating beef in restaurants, or choose only items which have a low risk of contamination. Many restaurants are closed on Sundays. During Christmas period, the whole city shuts down and meals are available only in hotels."
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Subway Restaurants, 2004.
A marketing communication for Subway restaurants.
4,233 words (approx. 16.9 pages), 23 sources, MLA, $ 112.95
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Abstract
This paper looks at aspects of marketing that seem to help restaurants, in general, together with an understanding of the Subway restaurants chain, in particular. It examines how, although it is considered part of the fast food category, the emphasis of Subway is, however, on the health aspect of the food that it serves. It serves sandwiches of either one feet or six inches long of all different types, including meat, cheeses, vegetables, or other toppings. It shows how the main advertising and publicity theme is the weight reduction that is possible by eating at Subway.
From the Paper
"A product for the general public is viewed in marketing terms more as a sales exercise than a publicity exercise. (Buttle, 1996) Marketing is generally considered as the sexier stepsister to the soot covered and dirties ?Cinderella? of sales. Yet, the fairy godmothers of certain business have changed the conditions that take Cinderella to the ball for eventual marriage to the prince. In academic and business circles, the sales force and the sales management are often viewed as the part of the promotional or communications elements of the marketing mix. This view is reflected in the traditional concept of the 4-Ps of marketing. The strategic importance of sales in certain businesses has not been fully appreciated and the degrees of importance of integrating the sales activity into the wider marketing activities of the organization are not realized."
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The Growth of McDonald's Restaurants, 2008.
A look at the growth of McDonald's fast food restaurants into Eastern European countries.
869 words (approx. 3.5 pages), 5 sources, MLA, $ 30.95
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Abstract
This paper charts the expansion of McDonald's chain of fast-food restaurants into Eastern Europe. The paper looks at how, in entering new markets, McDonald's has had to consider various cultural differences that affect how consumers view food, what they will and will not buy, and other issues necessary to conducting business in the former Iron Curtain countries.
From the Paper
"McDonald's chain of fast-food restaurants is the largest fast-food operation in the U.S., and the company has been expanding into other territories for many years. With the fall of the Soviet Union, new possibilities for expansion opened up in the Eastern bloc, territory long closed to Western business and now targeted by companies like McDonald's. in entering this new market, however, McDonald's has had to consider various cultural differences that affect how consumers view food, what they will and will not buy, and other issues necessary to conducting business in the former Iron Curtain countries.
"The company actually entered the Eastern countries before the fall of the Soviet Union, starting with two restaurants in Yugoslavia in 1986 under a fifty-fifty joint-venture agreement. That entry was budgeted at $2.5 million. A similar agreement with Hungary followed, with plans for five outlets in Belgrade ("McDonald's Entry in Eastern Europe" paras. 1-3)."
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Banning Smoking in Bars and Restaurants., 2002.
This paper examines the pros and cons of banning smoking in bars and restaurants.
1,300 words (approx. 5.2 pages), 4 sources, $ 53.95
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Abstract
The paper argues on the evidence that smoking should be banned from both bars and restaurants.
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McDonald's Restaurants, 1997.
Reviews some of the difficulties faced by the McDonald's fast food restaurants in the 1990s.
2,250 words (approx. 9.0 pages), 8 sources, $ 79.95
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From the Paper
"EXECUTIVE SUMMARY
McDonald's has long been the world's largest fast food chain, and it has been the dominant company in the field in the United States for decades. However, this is a highly competitive business, and sales have been reduced for McDonald's even as they have increased for other chains such as Burger King, Taco Bell, and Wendy's. McDonald's sales have continued to increase in foreign markets, but growth was not sustained in the U.S. market and especially was not evident for individual stores. Some of these problems were brought on by McDonald's itself as it tried to open too many stores too close together. Other problems were in the nature of the business and a changing demographic among the customer base.
McDonald's sought new products and new promotions to ..."
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Applebee's and Chili's Restaurants, 2004.
Compares and contrasts two restaurant chains: Applebee's and Chili's.
65,535 words (approx. 262.1 pages), 3 sources, MLA, $ 2,583.95
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Abstract
This paper compares and contrasts the Applebee's and Chili's restaurants looking at the differences in menu selection, atmosphere/decor and customer base. More specifically, the paper looks at how Applebee's is more of a family restaurant and Chili's is more of a party restaurant.
From the Paper
"When people decide on a place to dine with friends and family they will choose one place over another for a variety of reasons. These reasons include the atmosphere or decor of the place, the menu and the different types of other people who visit the establishment. This paper will use the menus, atmosphere and decor and customer base of each restaurant to show the differences between Applebee's and Chili's, specifically how Applebee's is more of a small town family restaurant and how Chili's is more of..."
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Employee Turnover Rates of Hotels and Restaurants, 2002.
A paper which studies the reasons behind the steadily rising employee turnover rate in the American hotel and restaurant industry.
1,227 words (approx. 4.9 pages), 6 sources, APA, $ 41.95
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Abstract
This paper examines the hotel and restaurant industry in the United States and provides several reasons for the rise in employee turnover rates in previous years. The paper shows that it might be the case that management is more at fault for this trend than the employees themselves.
Table of Contents
A Tight Job Market
Turnover Statistics
Salaried Versus Hourly
Part-time Employee Rates
The Hotel Industry
Layoffs Provide Potential Employees
Terrorism and the Economy
Attracting Employees
Surfing the Web
Luring Back Employees
Creating a New Image
Training the Future
Conclusion
From the Paper
"Most people believe those in the hospitality industry work long hours, earn a low income and have very little chance for advancement in their career. The industry actually offers a wide selection of jobs with flexible hours. Hotels and restaurants are attempting to change their image by showing prospective employees the many benefits now being offered, which include training programs and the chance for advancement within the company."
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Chipotle and Applebee?s Restaurants, 2004.
This paper is a marketing analysis of the Chipotle Mexican Grill and Applebee?s Neighborhood Grill & Bar chains.
1,635 words (approx. 6.5 pages), 5 sources, APA, $ 53.95
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Abstract
This paper explains that both of the very successful restaurant chains, Chipotle and Applebee?s, are competing in two completely different segments of a very competitive industry, with each company targeting somewhat different customers; as such, their menus, restaurant environments and even websites reflect this. The author points outs that Chipotle targets younger, hipper clientele in urban areas who want quick food, but not fast food. Chipotle's food is inexpensive, but not the cheapest meal, and the restaurants are often located in trendy shopping centers. The paper relates that Applebee?s target clientele, families and individuals residing in ?Suburbia, U.S.A.?, receive a decent meal at a fair price in freestanding locations, typically located in suburbs surrounding larger metropolitan areas. The feeling of ?neighborhood? is important to Applebee?s and their desired customer.
Table of Contents
Introduction
Chiptole Mexican Grill
Line of Business
Sales
Target Market
Brands
Distribution
Promotion and Pricing
Advantages and Strengths
Applebee?s Neighborhood Grill & Bar
Line of Business
Sales
Target Market
Brands
Distribution
Promotion and Pricing
Advantages and Strengths
Comparison of Chipotle?s and Applebee?s Marketing Strategies
Websites
Conclusion
From the Paper
"Applebee?s Neighborhood Grill & Bar was first founded in 1980 with the opening of T.J. Applebee?s Rx for Edibles and Elixirs, in Atlanta, Georgia. The concept for the restaurant was a place ?that would provide full service, consistently good food, reasonable prices, and quality service in a neighborhood setting.? This would be the beginning for what would become the Applebee?s Neighborhood Grill & Bar international franchise restaurants all sporting ?interiors festooned with local memorabilia to give each location an indigenous feel.? Applebee?s now has more than 1,600 casual dining restaurants, located in the United States and nine other countries, and ?the company estimates the development potential of the Applebee?s concept in the United States to be at least 2,300 restaurants.? Sales reflect this incredible growth. In 2003, Applebee?s record more than $990 million in sales, up 19.8% from the previous year. They reported net income of $93.6 million, up 12.8% from 2002."
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Promotional Strategies in Quick Service Restaurants, 2008.
An in-depth look at promotional strategies employed in the UK by fast food chains.
9,398 words (approx. 37.6 pages), 24 sources, APA, $ 193.95
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Abstract
This paper is a research dissertation on the effects of promotional strategies, including discount vouchers, development, launch and sales of speciality meals (Breakfast Combos, Happy Meals), supported through marketing, public relations, and promotional activities throughout the U.K. The author specifically looks at the effectiveness of these combined strategies on increasing the loyalty and trust that customers have in fast food restaurants profiled in this dissertation. The paper includes a literature review and appendices with charts and tables.
Outline:
Abstract
Introduction
Literature Review
Pricing as a Differentiator
Product Differentiation and Uniqueness
QSRs: The Eye of a Turbulent Food Retailing Storm
Explaining QSR Restaurant's Challenges to Viability
QSR Strategic Challenges
Effectiveness of Entertainment in QSR Locations in the UK
The Role of Price as a Promotional Element in QSRs
Current Pricing Trends in the QSR Segments including McDonald's and Burger King in the UK
How QSRs are Using Price-sensitivity measurement (PSM) in Promotional Strategies
Role of Psychological Pricing in QSRs throughout the UK
Impact of Prices on Brand Equity in QSRs operating in the UK
QSR Societal Trends in the UK
UK QSR Consumption Trends
Research Objectives and Hypotheses
Methodology
Secondary Data Collection Methodology
Primary Data Collection Methodology
Results and Interpretation
Most Memorable Public Relations Strategies by QSR
Impact of Vouchers on Perceived Value of Food
Quantification and Predicting of Trust
Conclusion and Recommendations
References
Appendices
Appendix 1: Variable Name and Label Assignments in SPSS 13 Used For the Analysis
Appendix 2: Frequency Distributions by Variable in the Survey
Appendix 3: Factor Analysis Correlation Matrices to Quantify Trust for McDonald's and Burger King
Appendix 4: Questionnaire
From the Paper
"The intention of this research project is to evaluate the effectiveness of discount vouchers, development and marketing of special meals (Happy meals, Breakfast Combos meals and comparable offerings to these) , use of special meal promotions and vouchers, the use of both in-transit and Web-based promotional strategies, participation and contribution to community events, and public relations efforts overall that lead to the development of trust by consumers in McDonald's and Burger King Franchisees operating in the United Kingdom. All of these marketing, public relations and promotional activities lead specifically to the development of a quantification of trust measure for each of these quick service restaurants (QSRs). This term (QSR) will be used throughout this analysis to refer to the specific classification of restaurant that McDonalds' and Burger King are members of. A literature review of the successful strategies of Quick Service Restaurants (QSRs) is provided as the foundation for this project, followed by an analysis of survey data gained from in-mall intercepts of Burger King and McDonald's customers as they were leaving a QSR location. The outcome of the research shows that it is possible, through a synchronized approach to managing the many aspects of the marketing mix, specifically the effectiveness of promotional offers and the use of vouchers to increase the overall attractiveness to repeat customers of purchasing meals from either of the QSRs analyzed in this report. Statistical analysis of the 30 respondent's survey data is also provided using SPSS Version 13 for Windows, and the resulting frequency distributions and cross-tabulations, in addition to further statistical analysis, are provided in this report."
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Should Restaurants be Responsible?, 2008.
A review of Humayun Hussain's article "What's Bugging You".
933 words (approx. 3.7 pages), 0 sources, $ 33.95
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Abstract
This paper reviews the article "What's Bugging You" by Humayun Hussain. The paper first summarizes Hussain's article on food poisoning or food contamination in restaurants. The paper then reviews Hussain's optimal protocol for handling cases of food poisoning in the restaurant business, developed through his interviews for the article.
From the Paper
"He also interviews a restaurant owner who states that the restaurant should not be responsible for any suggested cases of food poisoning. Despite this, Hussain does make some very strong points on the restaurant business when it comes to establishing credibility with the customers. He continues interviewing other owners and head chefs to seek out both sides of the argument. While doing this, he establishes the optimal protocol for handling cases of food poisoning in the restaurant business."
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Carl's Jr. Restaurants Case Study, 2002.
This paper discusses the evolution of the CKE (Carl Karcher Enterprises) brand as a competitor in the fast-food industry.
2,510 words (approx. 10.0 pages), 7 sources, APA, $ 76.95
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Abstract
The following paper is a review of the background of the company: Carl's Jr. Restaurants, its products, its internal marketing and competition. The branding techniques currently being used and a comparative analysis of CKE and the industry ?leader? McDonald's are also discussed.
From the Paper
"The history of Carl?s Jr. restaurants is similar to that of McDonalds ? an enterprising young man realized the potential in providing consistent food ?fast? to passersby and drive-up customers. Carl Karcher delivered bakery goods to various locations and, noticing how good business was at a hot dog sidewalk stand in L.A., took out a loan on his car to buy it. He and his wife, Margaret, sold hot dogs, chili, tamales and soda for a nickel. Within four years, they were able to expand their operation to four stands, and then moved to Anaheim, California, where they opened their first full-service restaurant, Carl?s Drive In Barbecue, adding hamburgers to the menu. In 1956, Carl opened the first two Carl?s Jr. restaurants in Anaheim and nearby Brea ? he chose the name based on the idea that they were ?junior? versions of his full-service restaurant, utilizing the fast food concept: customers paid at the time they placed their order and received their food quickly. Within a decade, Carl was operating 24 restaurants, with a fast-growing reputation for quality food and great service. The company incorporated in 1966 as Carl Karcher Enterprises, Inc.?
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CKE Restaurants, 1996.
Examines opportunities & economic environment in China for fast-food firm operating Carl's Jr. Licensing, competition (McDonald's & KFC), trade agreements and marketing.
2,025 words (approx. 8.1 pages), 6 sources, $ 71.95
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From the Paper
"Summary
CKE Restaurants was founded by Carl Karcher in the mid 1960s in Southern California. Originally a hot dog stand, the company expanded into traditional fast food, offering a combination of hamburgers, chicken sandwiches and similar offerings. The company now has operations in major metropolitan areas in the western United States as well as international licensees throughout Asia and the Pacific.
Based in Anaheim, California, the company has not expanded to the East coast, but has looked west. With operations in diverse markets such as Malaysia and a small presence in China, the company has proven that it can successfully compete with much larger companies in the global market. Although it does not have the financial resources of Pepsico (owner of KFC) or McDonald's, it has expanded into markets.."
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Carl's JR Restaurants, 1993.
A 1993 look at Carl's Jr. case which is discussed in regards to history, analysis of market and future outlook.
900 words (approx. 3.6 pages), 4 sources, $ 31.95
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From the Paper
"Carl's Jr. Restaurants
History
Carl's Jr. began as a chain of hamburger stores in 1956, growing out of the existing restaurants owned and operated by Carl Karcher. He started his first restaurant in 1941. His first restaurant consisted of a hot-dog stand purchased for $350 and opened additional hot-dog stands before adding hamburgers to the menu. He was operating a full-sized restaurant in the Anaheim in the fifties called Carl's Drive-In Barbecue. In 1956 Karcher opened two smaller restaurants and called them Carl's Jr., which is the reason for the name the chain still carries (Barrier, 1988, pp. 63-64).
The company grew slowly until the 1970s, after which it ..."
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Running a Restaurant, 2002.
Looks at the different aspects of running one's own restaurant, using an example of a seasonal restaurant in Maryland.
3,294 words (approx. 13.2 pages), 11 sources, MLA, $ 94.95
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Abstract
The financial rewards and the personal satisfaction associated with having one's own business can be considerable. When the business is one with a high level of social interaction, such as a restaurant, there are personal rewards that move beyond the financial satisfaction that may result. The paper explains that a successful restaurant becomes a part of the community that it serves and can become a focal point of that community. This makes the restaurant business very different from other types of businesses and adds to the personal satisfaction that the owner receives. The paper shows, however, that restaurants also have traditionally low operating margins and are one of the riskier businesses that can be developed. This research examines the issues associated with running a seasonal restaurant in Ocean City, Maryland and the important considerations that such restaurateurs needs to take into account.
From the Paper
"Over the years, there have been two trends among restaurants in the area which indicate that the region's appeal as a resort might be shifting. The first of these trends is toward remaining open year-round. Numerous restaurants (including those that specialize in the highly seasonal fish market) remain open throughout the year. Even those that close for some period of time are likely to close from January through March, or November through March, where they would remain closed for eight months 20 and 30 years ago. This shift indicates that the area is becoming more popular as a year-round destination, at least for diners, and that the local region is able to provide enough customers to support the businesses year-round."
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A New Restaurant Marketing Strategy, 2002.
An analysis of the restaurant market and trends that are conducive to opening a new restaurant.
3,261 words (approx. 13.0 pages), 1 source, MLA, $ 93.95
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Abstract
This paper determines a number of basic concepts concerning the restaurant market in the United States with the prime purpose of gathering information in order to open a new restaurant. It examines how in its current state the market is highly volatile, but is consistently experiencing increased growth due to the availability of disposable income. It evaluates how the restaurant business is centered around consumers and their varied tastes and consequently, many restaurant types, including fast-food, full-service, buffet and higher-priced fare exist to accommodate the needs and wants of a diverse culture.
Table of Contents
Introduction
Industry Data and Trends
Detailed description of Business
Proposed Marketing Strategy
International Considerations
Conclusion
From the Paper
"Since pasta is a relatively inexpensive food in today?s society, the majority of food expenses would lie in the associated meats, dairy products, and fresh vegetables that would be required for food preparation. However, successful negotiation with regional suppliers would result in affordable prices for these food items. Additional fixed costs would include the costs of labor, and it is estimated that a combination of approximately 25-30 full time and part time employees per store would be sufficient for startup until success is established."
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