menu. the menu must be balanced based on available equipment resources so that no one station is overloaded or underutilized.
Layout and space
Layout and space requirements. there must be adequate facilities for the staff and equipment required to produce items listed on the menu. the layout and design of facilities establish the physical space within which food production and service take plac
of customers decreasing, there is a need to find out the relationship between the underlying cause and effect. The diagram below displays seven underlying causes of the symptom.
After categorizing the 4Ps of the underlying causes, we set marketing questions regarding these causes.
• Product : How can we satisfy customer’s taste with menu?
• Price : What is competitive price o
One of our competitive strengths is the ability to anticipate consumer dining and taste preferences and adapt our menu to the latest trends in food consumption to keep it relevant to consumers. We create new menu items to keep pace with changing consumer tastes and preferences, and regularly update our ingredients and cooking methods to improve the quality and consistency of our food. Generally,
more than over30s.
Considering our product features, it seems not appropriate for family dining out but socializing with friends.
WHY NOT?
For healthy and well-being benefit,
there are better well-being foods other than hamburger
For good taste benefit,
the standard for delicious is too subjective and hard to feel difference
For economical benefit, GBR is not so attractive in price