Write A 100 word Synopsis based on the case study and answers given below

1. If you were the general manager, what process would you go through to determine a new concept for The Hunt Room?

If I were the manager, I would conduct a market research process to determine a new concept for The Hunt Room that would be effective. Firstly, identifying the problem that there is a decline in overall sales and satisfaction I would do a bit of research and make objectives for the restaurant. Next, my team and I would develop a research plan and analiza what exactly is missing and who is involved if changes are being made. Additionally, as the manager I would conduct research and collect suggestions and recommendations from both the club members and the owner of The Hunt Poom. Furthermore, after gathering information my team and I would analyze and interpret it. Finally, taking action and following through with the new concept for The Hunt Room will occur.

2. What information would you seek? Where would you find this information?

3. What makes restaurant concepts grow out of favor? How often should a room be reconcepted?

1. Over the years a customers preference could change

2. New generations wouldnt be able to relate to what was popular with the previous generation.

3. Awareness of social issues could conflict with certain themes

4. Overplayed; over-hyped; overrated

I think that rooms should be reconcepted often.

If the target audience of a certain room is for the younger generation then you should re-conceptualize the room very often to keep up with the latest trends. If you want to remain influential to them then you have to be able to ride the as soon as it starts and then switch it out for something more fresh and young when new ones start. Whereas if you are trying to attract an older audience then I dont think that you would need to re-conceptualize a room very often. Most of the older generation have a If it aint broke, dont fix it mindset so they might not mind the dated dcor or theme of a room but they will mind if it was to suddenly change. A sudden change in dcor takes away the nostalgia of their youthful days. Even if this were the case there is still only a small percent of those from the older generation that actually like the current concept of a room. They account for the minority.

With that being said, overall, I think rooms should be re-concepted often, especially when sales for a certain room starts to decrease. In the case of The Hunt Room and Mr.Johnson, I think that he should take Ms. Whitakers advice and take the risk to make major changes to The Hunt Room. Either way he would lose his job, its really about if he prefers to delay the inevitable or get it over with quickly.

4. Should club restaurants compete with local restaurants?

Yes they should. Firstly they should develop market strategies to not only keep their member, but to also draw in new ones. This allows for the club to increase thus increasing its sales and profit. The club

restaurants has had a specific target market, thus causing sales to decline because of its limited members. If the club utilizes the core business process, it can help increase the clubs membership count and sales/profits.

They first need to gather information from the current members to see what improvements can be made. After this is done, the club can offer new offers to its members within a budget. Once this is completed, an acquisition to define a target market and prospect for new customers. Finally, club

restaurants should build customer relationships and fulfillment to keep the business running.

In addition, club restaurants can maximize core competencies by redefining, reshaping and repositioning the companys concept, scope and brand respectively.

5. Brainstorm to come up with possible concepts for The Hunt Room. You should include decor and menu ideas.

The Hunt Room

Casual dining room. Rich wood paneling, red leather chairs, paintings of hunting scenes on the walls.

Beef, quail, seafood

$40 dinner check. Closed for lunch in 2007 due to declining lunch sales.

Club no longer wants a heavy beef menu.

New dining experiences. Excitement in the menus. Lower prices

Offer brunch, lunch, dinner, desserts, beverages

The traditional menu items will have its own separate category on the menu for current customers to show our value for their preferences and business.

The other section of the menu will feature appetizer like dishes and unique combinations for more adventurous tastes at decent prices

In the case study, we discover that the club members are interested in lower prices, new dining experiences, and more exciting items on the menu.

The Hunt Room will keep and highlight the most preferred and frequently ordered items on their menu.

Unpopular menu items will be vetoed.

The new menu items will be listed separately.

The menu at the Hunt Room currently features beef, quail, and seafood items.

The $40 dinner check will be lowered to $30.

While The Hunt Room has been closed for lunch since 2007, I would suggest opening it for lunch again.

Offering brunch, lunch, dinner desserts, and hot and cold beverages. Along with special new menu items.

All this can be offered at lower prices. Since the club members are no longer fond of a heavy beef menu, we will move toward more variety.

While also offering menu items that compliment the restaurant's theme.

The Land, Air & Sea dinner menu with selections such as "The Sitting Duck".

The brunch options include S'mores hot chocolate and Lumberjack pancakes.

Cold Beverages will be served in classic root beer mugs upon request.

The Hunt Room's current decor is outdated and tacky.

While we can keep the atmosphere of a casual dining room, the restaurant needs a modern touch.

To keep a bit of familiarity there would be no change to the rich wood paneling and red leather chairs.

In fact a few red leather bar stools can be thrown in.

The paintings of hunting scenes on the walls would be too drab and uninviting.

Instead, the decor can include hanging potted plants, vines draping the walls, a mini aquarium/fish tank, animal print such as a bear skin rug. Also outdoor dining can be complemented by campfire lighting instead of candlelight.