Small Business Management: A Case Study of Frank’s All-American Barbeque

Running head: SMALL BUSINESS MANAGEMENT
SMALL BUSINESS MANAGEMENT: A Case Study of Frank’s All-American Barbeque
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SMALL BUSINESS MANAGEMENT1
Frank All-American Barbeque is wondering to develop their business by increasing the sales of
the restaurant while keeping the level of the customer satisfaction at its highest peak. Frank
suggests allow the customer to choose their item from the menu of the restaurant. This strategy
will definitely increase the sales of the restaurant but with the customer’s perspective the
customer can feel that this strategy can cost them very badly as they have to order different items
and also they have to pay for those chosen items separately. The strategy of Frank will decrease
the sales of the items. The competitors of the Frank All-American Barbeque will always try to
decrease the sales of the restaurant by decreasing the pricing of their items but to compete with
them if the Frank All-American Barbeque decreases the pricing of their items then it face a loss
for the restaurant. The customers will always prefer the reputed items and will avoid the low
rated items which will again decrease the profit of the organization (Amofah, Gyamfi and Tutu
2016). This will also lead to polluting or wastage of many items daily. If a competitor arises with
same item but in low price as compared to the Frank All-American Barbeque then the officials of
the restaurant should plan for different strategy by lowering the price of increasing the items of
the restaurant keeping the quality and quantity of the food higher than its competitor (Gao et al.
2018).
The suggestion given by Robert is an effective and efficient strategy to develop the
business of the restaurant. In this case, the restaurant will allow the customer to choose
prepackage meals which will contain different items decorated in a single dish. The dish will also
contain dessert in that fixed rate. This strategy will automatically attract the customer and will
force or allow them to choose the prepackaged meal. This strategy of Robert will decrease the
wastage of the items and will increase the customer to choose the restaurant for their second visit
(Horning et al. 2017). The business can be developed by retaining or increasing the customer