Nature food restaurant case study

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Reference no: EM132289474

Nature’s Food Restaurant case study

Nature’s Food is a restaurant that is located in the heart of Twig Town. Its mission is “To serve the best food in a clean and friendly environment”

The restaurant offers breakfast lunch and dinner on a daily basis and is open seven days per week. The menu is made up of local dishes which appeals to a wide cross section of the community. Breakfast is served from 7:00 am to 10:00 am, lunch from 11:30 am to 2:30 pm and dinner from 5:00pm to 10:00pm. Along with the scheduling of these activities and decisions related to the menu, the Operations Manager makes a number of decisions related to the running of the business.

Competition in the food industry is very intense. As a result, Nature’s Food Restaurant is facing intense competition for nearby restaurants that offer similar menus. This means that the Operations manager along with the other functional managers have to find effective ways for the restaurant to compete in order to maintain its market share. Also, in order to achieve its growth objective, it might be necessary for the restaurant to enter new markets (both local and overseas) with its products.

PLEASE ANSWER ALL QUESTIONS:

1. Describe the transformation process at this restaurant.

2. Other than decisions on scheduling and the menu, describe three operations decisions that are taken by the Operations Manager at Nature’s Food Restaurant.

3. If Nature’s Food Restaurant were to enter the overseas market, which operational strategy should be adapted and why?

Reference no: EM132289474

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