Recommend an emergent and planned strategic approach that management could use work to resolve these challenges The

Recommend an emergent and planned  strategic approach that management could use work to resolve these challenges

 

Transcribed Image Text:

The 'GOOD FOOD' RESTAURANT This restaurant is situated in a busy part of the city and surrounded by many other hospitality-based businesses. To date, it has relied on its reputation as an up-market experience in a sit-down environment. Its 'classy' appeal distinguishes it from the other local restaurants and eateries. In order to maintain the quality of the food and service, the owners have been quite happy to pay for a highly qualified 'world-class' Chef to manage the menus offered. The restaurant staff include full and part time staff who are well trained in silver-service delivery. A full-time Head Waiter is also assistant Manager of operations, working with the Chef for planning of meals and ensuring supplies and so forth. The standards within the restaurant, such as furnishings and fittings, are fresh, clean and very comfortable. The restaurant has enjoyed a well-earned reputation as a place to go to for a relaxed evening with excellent service. Recently, however, there has been a distinct down-turn in trade. Bookings and numbers of patrons appear to be dropping. A recent evening visit by one of the owners to observe for themselves the operations at the restaurant, worked to confirm the rising concerns. The staff, whilst appearing efficient and professional, seemed to have lost the 'spark' that previously suggested the spirit of this restaurant. There were few smiles and only polite exchanges between staff and patrons. Alarmed by the subtle changes witnessed, and the downturn in patronage and on their P&L sheets, the owners had a meeting. They noted that while the food quality remained high, staff morale appeared to be low. One of the owners mentioned a social media comment where a customer had noted the changes to the 'feel' of the venue !! They also noted that there was some emerging competition from another 'up-market' style restaurant that had opened not too far away. A meeting with their senior staff confirmed their fears - but uncertain of where to start or what indeed should be given immediate attention, the owners decide to hire a 'Change Management Consultant' to investigate and plan a process of change that will guide the business back to its position as an elegant, chic location for a memorable dining experience. The 'GOOD FOOD' RESTAURANT This restaurant is situated in a busy part of the city and surrounded by many other hospitality-based businesses. To date, it has relied on its reputation as an up-market experience in a sit-down environment. Its 'classy' appeal distinguishes it from the other local restaurants and eateries. In order to maintain the quality of the food and service, the owners have been quite happy to pay for a highly qualified 'world-class' Chef to manage the menus offered. The restaurant staff include full and part time staff who are well trained in silver-service delivery. A full-time Head Waiter is also assistant Manager of operations, working with the Chef for planning of meals and ensuring supplies and so forth. The standards within the restaurant, such as furnishings and fittings, are fresh, clean and very comfortable. The restaurant has enjoyed a well-earned reputation as a place to go to for a relaxed evening with excellent service. Recently, however, there has been a distinct down-turn in trade. Bookings and numbers of patrons appear to be dropping. A recent evening visit by one of the owners to observe for themselves the operations at the restaurant, worked to confirm the rising concerns. The staff, whilst appearing efficient and professional, seemed to have lost the 'spark' that previously suggested the spirit of this restaurant. There were few smiles and only polite exchanges between staff and patrons. Alarmed by the subtle changes witnessed, and the downturn in patronage and on their P&L sheets, the owners had a meeting. They noted that while the food quality remained high, staff morale appeared to be low. One of the owners mentioned a social media comment where a customer had noted the changes to the 'feel' of the venue !! They also noted that there was some emerging competition from another 'up-market' style restaurant that had opened not too far away. A meeting with their senior staff confirmed their fears - but uncertain of where to start or what indeed should be given immediate attention, the owners decide to hire a 'Change Management Consultant' to investigate and plan a process of change that will guide the business back to its position as an elegant, chic location for a memorable dining experience.

Answer rating: 100% (QA)

Emergent and Planned Strategic Approach for The Good Food Restaurant Challenges Declining patronage and revenue Low staff morale and lack of spark Perceived change in restaurant feel by clientele Emer... View the full answer