Case study: KBB Grill Operations

KBB Grill, which specialises in Lebanese cuisine, is known for providing healthy homestyle grills. It opened its first restaurant in Lebanon in $2000.$ Now, operating in $6$ countries, KBB Grill is a casual dining restaurant based on the concept of combining traditional culinary excellence with a modern casual setting. The restaurant's mission statement is to "Serve healthy and fresh food because we CARE Accordingly, the restaurant's operations include using fresh ingredients, preparing and cooking ondemand, hygienic cooking, casual ambiance, and a highly$-$trained staff.

On the marketing front, KBB$\text{'}$s strategy is to create a loyal and sustainable customer base. To achieve this, KBB tries to provide the same level of customer experience everywhere. It has standard menus across all branches. It follows standardised processes of preparing and cooking the food. It has a well$-$managed supply chain and quality assurance mechanism. It emphasizes staff selectir training and uses the same training $n$

Most of the branches of the restaurant are located on the main roads and high traffic areas where people can have easy access. However, in two Middle Eastern countries, the restaurant is present in the food courts of the malls. To further expand its customer base, the company actively supports franchising. It has opened $5$ more branches in Lebanon, mainly by franchising.

From a process point of view, every restaurant is divided into two sections$-$ the front house and the back house. The front house takes customers' orders and directly serves them. One of the front house staff greets the customers, shows them their seat, punches their order in the system and serves them. The back house prepares the order and hands it over to the front house for serving.

Questions:

$1$ What is the mission statement of KBB Grill? How has it defined its operations on the basis of its mission statement?

$2.$ What are some ways through which $K^{PD}$ links its strategy and operations?