Please respond to two (2) other student's post whether you agree or not agree and why and Include at least one question in each response.

DIA Respond1:

For this weeks assignment I decided to Interview the owner of the Brooklyn Bridge Deli in Plant City. Her name is Leegan Vorndrn. I had the pleasure that I called in the morning and got a lot of time to ask her many questions. For the first question she let me know the way she decides if a food item should be on the menu for stay is she will test it out as a special. If it sells well as a special she will add it to the menu. Because the business is local and not very huge she (the owner) makes all the make-or-buy decisions. To obtain her customers opinions she mainly uses social media and past sales. This business has been open for many years so to determine the quantity of needed products each week Leegan mainly uses past sales and she says now its pretty much in their heads how much they will use daily. To determine her vendors she picks them based on their reliability, quality, and price. She says all of these are important because you do not want food that has a lower quality than what they accept, food that makes people sick, and overprices items dont always mean the better quality do she tries to find the right price. For me the most valuable information I got from this interview was that for businesses that are family owned or are small local businesses even if they have been around for many years they depend their past sales for many things. It gives them direction for most things like what items they need to order more of. During the interview I did love how the owner was very nice and didnt just answer with short answers. She went in depth and explained every step of the way.

Mar Respond 2:

Name of the establishment: Dominicks Chicken Restaurant

Title of the person you spoke with: Flor de Maria Pignano, owner and manager.

Answers to the five interview questions

Dominick's Chicken is a Hillsborough County restaurant in Hillsborough County specializing in preparing Peruvian food. It is characterized by its delicious Peruvian dishes, courteous attention, and main dish, the Grilled Chicken. It started its service in 2007 in a small place with only three service tables, and then it grew and prospered. This place has five employees, the chef, a kitchen assistant, two servers, and an administrator. It is a small team, so it is necessary for each one to fulfill additional roles, such as cleaning. It currently serves 75 people on weekdays and 180 on weekends on average.

How do you consider whether to make or buy a menu item such as a salad dressing or fresh-baked dessert?

At Dominick's, everything is fully prepared. First, because the maximum quality of the product that reaches our customers is sought, and secondly, because the inputs we use to prepare our products are not easily pre-prepared.

Who is involved in make-or-buy decisions?

As a small team, we all participate in the decisions; each one contributes to the information collected during the week, either through the clients' comments, the social networks, or the statistics of daily assistance of clients. But mainly the last decision is made by the manager with the chef.

How, if at all, do you obtain your customers' input about a make-or-buy decision?

We are working to reach more people, especially Americans. Most of our clients are Peruvian or Latino. We have a website and other applications in which customers write their experiences in our restaurant. We also consider the customer's comment in the same restaurant after consumption.

How do you determine the quantity needed of your most popular products each week?

We determine the quantity needed for the constant analysis and revision of the charts with the information on the products sold daily. We have charts where we place the amount of each product sold daily and in the two shifts: lunch and dinner. We analyze the curve of products sold, what was achieved last year on the same date, and market trends that allow us to make our projections to make purchases.

What factors are most important when determining which vendors you send requests for proposals (RFPs)?

To determine which vendors we are going to work with, we take into account the following:

a. Have all the documents in order.

b. Show seriousness and commitment to their work.

c. Punctuality in delivery.

d. Comply with the sanitary and preservation rules of the product.

e. Show empathy for the needs of the company.

What was the most interesting or valuable piece of information you learned from your interview?

I had the opportunity to enter the kitchen, and despite being small, everything was well organized, and the stations were well differentiated. I was very impressed by the manager's concern and knowledge of every restaurant detail and her excellent relationship with the employees. She explained that they were still working on properly conditioning and storing products.