Abstract
This paper discusses various ways the Yo! Sushi restaurants have ensured that they gain the competitive advantage over other restaurants operating in the UK market. It explains how Yo! Sushi actually controls this market due to the customer base it boasts of and the food products that gain customer satisfaction. This paper illustrates the success of Yo! Sushi restaurants by comparing their success to the success of competing restaurants such as, Wagama and the Wasabi.

Table of Contents:
Abstract
Research questions
Introduction
Background
Aims and Objectives
Literature Review
Methodology
Primary Research
Research Methods
Questionnaire
Quality Assurance
Limitations Encountered
Findings and Discussions
Conclusion and Recommendation
Bibliography
Appendices
Questionnaire
Revenue Finding

From the Paper
"Yo! Sushi is a privately owned restaurant chain and is part of YO! Company started by a British entrepreneur Simon Woodroffe. It has its headquarters located on Clerkenwell Road, London, United Kingdom, and was founded in 1998. It operates as franchises which are in a chains of restaurant that have standardized foodstuff that is Sushi and is served in each of its restaurant as their main dish by a dedicated workforce of more than 1000 employees. Mr. Simon Woodroffe's YO! Company thou has other YO! Brands but no other product from this company beats the YO! Sushi brand items of its uniqueness and goodwill it has so far gained. YO! Sushi restaurants bring to its major market that is the United Kingdom a unique fusion food that is Asian influenced, and in particular it is prepared in a Japanese style with some little bits of Western Ingredients that sets it at par from the rest of other dishes in other restaurants in the United Kingdom market .As if that is not the end of its uniqueness the method through which the dish is served to its loyal and esteemed customers is something never seen else where and that what makes the British entrepreneur Mr. Simon Woodroffe's YO! Company a successful company and YO! Sushi a must place to visit for any person visiting for the first time the United Kingdom, Middle East in the Dubai, Bahrain, Kuwait, Ireland, Malaysia and Russia, the food is served to customers using the Japanese style conveyor belt method."

Tags:chain, company, entrepreneur, headquarters, London

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."

Tags:eateries, tourism, fast, food

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."

Tags:sandwiches, franchise, weight, reduction, low, fat

Abstract
The paper provides statistics to demonstrate how restaurant workers in establishments that allow smoking are exposed to significant health risks through their passive smoke exposure. The paper goes on to argue that prohibiting smoking in restaurants and bars makes the practice less socially acceptable, less costly to the nation in terms of healthcare and less costly in terms of worker health. The paper contends that more than a few indignant restaurateurs' bottom line, the costs of society and the costs to these workers' well-being must take the forefront of public concern.

From the Paper
"Bar and restaurant owners also contend they have the right to set the terms of their employment, and to create a particular atmosphere in their restaurants--including a sophisticated or seedy image that allows for smoking. However, foot traffic at restaurants and bars actually rose after the ban went into effect (Rutenberg & Koppel 2005, p.1). Even one smoker admitted he was converted to a non-smoking atmosphere, saying now: "I'm all for it. My dry-cleaning bill's gone way down...And I'm smoking less" (Rutenberg & Koppel 2005, p.2). Once upon a time, smoking was allowed in all workplaces. However, as the health consequences of smoking became know, more people adapted to the smoke-free environments, and Americans are less likely to smoke, because it is less socially acceptable. Just like 'sin taxes' and banning vending machines, prohibiting smoking in restaurants and bars makes the practice less socially acceptable, and less costly to the nation in terms of healthcare, as well as less costly in terms of worker health. It sets an example for all patrons that smoking is not normative.
"Nonsmoking restaurant patrons should not have to suffer inhaling the smell of tobacco, especially while paying New York City prices for food and drink. Furthermore, the ban does not apply to outdoor locations or cigar bars, so people can still smoke in a few select hospitality-related establishments (Cross 2009). However, by severely limiting the types of establishments were smoking is allowed, as well as the location, career waiters and other industry employees will not have to chose between their livelihood and their lives--they can choose to work in a non-smoking environment."

Tags:smoke, exposure, waiters, busboys, bartenders

Abstract
The paper explains that the argument for smoking bans is that smoking in the restaurant subjects non-smokers to the medical and physiological consequences of smoking without their consent. The paper then considers the counterargument that non-smokers have the option of not working or entering any business establishment, but they have no right to impose their sensibilities on other people. The paper, however, reaches the conclusion that the dangers involved are more serious than many other types of pollutants that we regulate very strictly to protect public health, safety and welfare, and therefore there certainly is justification for smoking bans in restaurants.

Outline:
Introduction
Argument
Counterargument
Refutation of Counterargument
Conclusion

From the Paper
"Restaurants frequently maintain strict rules about both employee and customer attire, purely for their desired image or "ambience," yet there are no complaints from workers who oppose the business's right to impose rules of attire. Neither private restaurants nor public authorities have any desire to discriminate against smokers for being smokers any more than they discriminate against loud belchers or nudists. On the other hand they have at least as much justification for prohibiting smoking on premises as they do to require ties and to prohibit loud belching and nudism in their establishment."

Tags:safety, public, health, pollutant

Abstract
The paper focuses on Michael Schlosser's argument that fast food chains have changed eating habits and contributed to the phenomenon of obesity. The paper examines other evidence which has since been published in relation to this topic, in an attempt to assess whether the prevalence of fast food restaurants in America may indeed be blamed for this epidemic. The paper reaches the conclusion that considering access to fast food in isolation may not be enough to explain trends in obesity.

From the Paper
"The first study included is that by Jeffery et al., which examined whether fast food restaurants could be considered an environmental risk factor for obesity. Their study specifically examined whether those living or working near to fast food establishments in Minnesota were at greater risk of obesity. The study collected information from over 1000 participants and found that eating at fast food restaurants was positively associated with BMI. This therefore supports the claim made by Schlosser that fast food is one of the "vectors" (242) of the ever increasing global obesity epidemic. Notably, the authors stated that "eating at "fast food" restaurants is associated with higher weight and less healthy eating habits" (5). The study also showed that the proximity of either home or work to fast food restaurants was not associated with either frequency of eating at those restaurants or BMI. The study did however find conversely that proximity to non-fast food restaurants was associated with frequency of eating at these 'healthier' establishments. This study therefore would indicate that fast food is associated with obesity, but that access to fast food is not necessarily associated with increased consumption, and therefore not with increased obesity."

Tags:BMI, consumption, meals

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)."

Tags:cultural, fast-food, consumers

Abstract
The paper argues on the evidence that smoking should be banned from both bars and restaurants.

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..."

Tags:Applebee's, Chili's

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 ..."