Hospitality Management: Restaurant Case Study Analysis

This report provides an in-depth analysis of several prominent international restaurants, including Eleven Madison Park, Gaggan, Mirazur, Osteria Francescana, Arpège, Asador Etxebarri, The French Café, Mudbrick Restaurant and Vineyard, Elephant Hill Wine Estate & Restaurant, Rata restaurant, Pacifica Kaimoana Restaurant, and Amisfield Winery and Bistro. Each case study examines the restaurant's location, menu, unique selling points, benefits, and challenges such as competition, food regulations, and market trends. The analysis covers aspects like brand loyalty, marketing techniques, innovation in food, staff efficiency, and the impact of location and ambiance on customer experience. The report also discusses the challenges faced by these restaurants, including rising food costs, competition, and the need for innovation to stay relevant in the dynamic hospitality industry. The report highlights the diverse strategies employed by each restaurant to achieve success and maintain a competitive edge in the global market.

Running Head: Hospitality Management
Hospitality Management
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List of Restaurants and their Activities
International
1. Eleven Madison Park; New York, USA
It is an American restaurant located in US that is ranked among 50 best restaurants present in the
world. The restaurant is world’s third most famous restaurant present in the world and topped the
list in 2017 as well. Eleven Madison Park is a fine dining luxurious restaurant that is located in
the heart of New York City. Chef Daniel Humm and Restaurateur Will Guidara own the
restaurant and aims to provide a delightful experience to the customers coming to them. The
restaurant provides eight to ten course menus at the dining room and the customers can visit the
bar for light snacking and simple cocktail or wine (Sutton, and Canavan, 2018).
Benefits
The benefits of the restaurant is that is has high brand loyalty, good marketing techniques,
fabulous taste and great location. The restaurant is placed at a great location that is highly rushy
all the time.
Problems
 Threat of high degree of competition in the business environment
 High expenses of the business that they are unable to take out from low level of profits
 Only the menu is diverse while snacking and bar does not have any specification.
 Rise in food prices
2. Gaggan; Bangkok, Thailand
This restaurant based in Thailand is run chef Gaggan Anand in Bangkok, the restaurant was
opened in the year 2010 and comes at the top of the list of Asia’s best 50 restaurants in the world
for four consecutive years. The restaurant owner has also earned two Michelin stars in the first
edition of Thailand Michelin guide. The restaurant serves Indian and molecular gastronomy food
to the people in the environment. The owner is aiming to close the restaurant in the year 2019 so
as to start a new venture in Fukuoka Japan with a partner. This new venture will be based on
Buddhist principles (Gaggan, 2019).

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Benefits
 Extremely good taste of the food item
 Has efficient and effective staff
 Great marketing techniques
 Fusion food impress people
Problems
 Increasing food regulations and rise in food prices
 Threat from competitors
 Shutting down restaurant means zero productivity
 Less diversification in menu
3. Mirazur (Menton, France)
It is a restaurant based in Menton, France that is a part of world’s 50 best restaurants and
provides food and hospitality services to the guests. The restaurant is situated at the ideal
location that provides a look of Italian border to the guests. The restaurant serves food that is
based on Argentine-Italian heritage along with local French region. The menu of the restaurant
includes ingredients coming from the backyard farm of Colagreco and the market of Ventimiglia.
The restaurant has its signature dish that is made of oyster with tapioca, shallot cream and pear.
The restaurant has successfully operated its business for consistent 10 years.
Benefits
 Adequate availability of raw material
 Ideal location for the guests
 Experienced services increases satisfaction of people
 High productivity in the competitive environment
Problems
 Increasing food regulations and rise in food prices
 High degree of competition in the industry
 Low scope of changes in the business

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 Satisfies on French guests not others (World’s Best 50 Restaurant, 2019)
4. Osteria Francescana; Modena, Italy
This restaurant based in Italy comes at the top of the list of 50 world’s best restaurants. The
restaurant was established in the year 1995 and serves modernist cuisines to the guests coming to
them. The restaurant does not provide a list of ingredients or demonstration of technical abilities
but it is more focused on providing people food based on their emotions in an innovative way.
The kitchen of the restaurant is both fast and slow at the same time. The restaurant has 12 course
menu and the tasting menu changes according to the latest kitchen research.
Benefits
 Innovation in food impresses people
 Well-established and highly reputable restaurant
 Well-qualified services provider
 Diverse menu and choices for people
Problems
 Increasing food regulations and rise in food prices
 Increasing level of competition
 High remuneration of chefs
 Many times innovation leads failure or bad outcomes in in front of customers (Osteria
Francescana, 2019)
5. Arpège Paris France
As Paris is known for its authenticity and welcoming nature, similarly this restaurant is a 3
Michelin star French restaurant present in Paris. The chef of the restaurant is Alain Passard and
the restaurant is being operated from year 1986. This restaurant is voted at the eights position
among the world’s best 50 restaurant. The restaurant aims to serve best taste of French cuisine to
people all around the world.
Benefits
 Proper services and product providing organization

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 Preferred mainly by French customers
 Optimum productivity in business environment
 Long presence reduces the threat of competition
Problems
 Increasing food regulations and rise in food prices
 High degree of competition in the industry
 Lack on innovation
 High expenses and low profits (World’s Best 50 Restaurant, 2019)
6. Asador Etxebarri, Spain
It is a Spanish restaurant that is based in Atxondo (Biscay) that provides all the food products on
grill even the desserts. The restaurant was voted as sixth best in the list of world’s best
restaurants. The restaurant is located at a pleasant location that is far away from the city and the
chefs at the restaurant make use of traditional grilling techniques to cook food for the guests. The
restaurant serve home grown menu using seasonal and freshly available products.
Benefits
 Grill is the best feature that attract people
 No other organization present with same features
 Quality of food is impressive
 Home grown menu increases the expectation of customer
Problems
 Increasing food regulations and rise in food prices
 High degree of competition in the industry
 Less diversification available in the menu
 Location is too far for customers (Asador Etxebarri, 2019)
New Zealand
1. The French Café

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Sid at the French Café is café that is owned by a couple in partnership and supported by Simon
Benoit and Pierre Guillot, the restaurant managers. The restaurant provides food and wine to the
guests in the environment and it also provide private dining to the guests as well. The restaurant
is also included in the ‘La Liste’ that provides a list of world’s 1000 most outstanding
restaurants. The restaurant provides a tasting menu along with A La Carte, vegetarian food and
wine as well. The restaurant use holistic approach to make food and offer full vegetarian diet to
the people in the environment (The French café, 2019).
Benefits
 The location and interior of the restaurant is high innovative that attracts people
 Food quality is great
 Food and wine and with private dining makes the customer stay for a longer period of
time
 Partnership of people reduces the stress of one person at work.
Problems
 Increasing food regulations and rise in food prices
 High degree of competition in the industry
 Shutting down of restaurant reduces satisfaction of customers
 Vegetarian diet reduces the scope for the people
2. Mudbrick Restaurant and Vineyard
The island Waiheke where the restaurant and vineyard is situated is known for its viticulture. The
vineyard has gained specialization providing best wineries to the guests coming to them. The
restaurant makes a fantastic impression on the by providing them products and services
manicured garden and elegant mud brick buildings as well. The restaurant has rich sea food
menu and the restaurant’s most preferred dish is cheese platter along with elegant wine (Culture
Trip, 2019).
Benefits
 Innovative food menu as well as specialization in wineries as well
 Attractive location and interior

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 Services provided by staff is standardized and efficient
 Profitable in environment due to manageable prices and great quality
Problems
 Increasing food regulations and rise in food prices
 High degree of competition in the industry
 Climate change affect the sales for the restaurant
 Unable to manage fixed cost during lean season
3. Elephant Hill Wine Estate & Restaurant
The Elephant Hill Wine Estate & Restaurant based on the idyllic Te Awanga in New Zealand.
The restaurant is a perfect place to have fine food with amazing wine in New Zealand. The
restaurant provide great ambience with freshly baked food and complimentary meals as well.
The dishes are updated by the restaurant time to time and they use the fresh resources available
in the local market. The winemaking at Elephant Hill is performed in a traditional manner.
Further, fishes and shellfishes present in the local market are used by organization to provide an
essence of the culture to the people.
Benefits
 Elegant atmosphere attract customers
 Traditional process used to make winery increase profitability
 Menu keeps updating
 Complimentary meal satisfies customer.
Problems
 Increasing food regulations and rise in food prices
 Intensity of competition is high
 High profile restaurant reduces the approach of most customers
 More focus on wine and less on food (Elephant Hill Wine Estate & Restaurant, 2019)
4. Rata restaurant

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Rata restaurant present in New Zealand is one of the Qweenstown’s best well established
restaurant. The products and services of the organization are inspired by the south Island’s
natural landscape. The restaurant provides lunch, dinner and bar grazing services to the guests.
Fine dining services are provided to the people by the restaurant. The restaurant also focuses on
letting people know the essence of southern New Zealand. Otago wines are also showcased by
the organization along with eclectic mix of flavours of south as well. Chef Josh Emett manages
the working of the restaurant and the CEO is Fleur Caulton. Organic ingredients are used by the
restaurant to provide services to the guests (Rata, 2019).
Benefits
 Different food item range is provided
 Customers take interest in southern culture
 Efficient services received
 Rush at the restaurant increases the profitability of the business to fight against
competition in the environment.
Problems
 Increasing food regulations and rise in food prices
 Specialization in one segment reduces scope of customers
 High degree of completion
 High prices of products
5. Pacifica Kaimoana Restaurant
Pacifica Kaimoana Restaurant is an oceanian restaurant based in New Zealand. The restaurant
has a five course dining menu that interest the people. The services provided by the organization
are unique and related to the location where the restaurant is related. The restaurant provides a
variety of food depending upon the taste of the service receiver. Sea food are the most preferred
food at the restaurant and they also serve game meat. The menu of the organization changes
daily depending upon the ingredient that are available and the feeling and emotions of the chef as
well.
Benefits

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 The location compliments the menu of the organization
 No speciality in winery keeps the focus of customers at one place.
 Unexpected menu attracts the customers on a regular basis
 Relationship of customers with chef
Problems
 Lack of standardization is services
 Expensive menu is unable to recover costs
 Ineffective costs are laid on food items
 Increasing food regulations and rise in food prices (Pacifica Kaimoana Restaurant, 2019)
6. Amisfield Winery and Bistro
The winery and bistro is settled at the Lake Hayes and is enticed with the food and wine present
in Queensland. The restaurant is placed at a wonderful location and serves delicious food based
on the preference of the chef. The restaurant is famous of its ‘trust the chef’ tasting menu that
brings adventure to the fine dining experience. The location has vivid crowd support the chef’s
choice and accepting it every time. The restaurant is famous for some of its special food items
like cured meat, seasonal beets etc. (Amisfield Winery and Bistro, 2019).
Benefits
 The restaurant does not face problem of competition due to different style of working
 Trust on organization and built by the guest
 Restaurant is placed at fine location
 Innovation is menu attracts people
Problems
 Increasing food regulations and rise in food prices
 The customers are served on the basis of taste and interest of chef which many times does
not match to the expectation of guests.
 High innovation leads to high risk of failure
 The menu is limited

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References
Amisfield Winery and Bistro, (2019). Our Stories. Retrieved from <
https://amisfield.co.nz/bistro/film-features >
Asador Etxebarri, (2019). About Us. Retrieved from < http://asadoretxebarri.com/en/menu/>
Culture Trip., (2019). New Zealand's 10 Must-Visit Restaurants. Retrieved from
<https://theculturetrip.com/pacific/new-zealand/articles/new-zealands-10-must-visit-
restaurants/>
Elephant Hill Wine Estate & Restaurant, (2019). The Estate. Retrieved from <
https://www.elephanthill.co.nz/the-estate>
Gaggan, (2019). Bio. Retrieved from < http://eatatgaggan.com/>
Osteria Francescana, (2019). Tutto. Retrieved from < https://www.osteriafrancescana.it/menu/>
Pacifica Kaimoana Restaurant, (2019). About. Retrieved from <
http://pacificarestaurant.co.nz/>
Rata, (2019). About us. Retrieved from < https://www.ratadining.co.nz/>
Sutton, R. and Canavan, H. D., (2018). The World’s 50 Best Restaurants 2018: The Full List of
Winners. Retrieved from <
https://www.eater.com/worlds-50-best-restaurants-awards/2018/6/19/17475404/
worlds-50-best-restaurants-2018-list-winners >
The French café, (2019). About us. Retrieved from < https://www.sidatthefrenchcafe.co.nz/>
World’s Best 50 Restaurant, (2019). Arpège, Paris France. Retrieved from <
https://www.theworlds50best.com/The-List-2017/11-20/Arpege.html >
World’s Best 50 Restaurant, (2019). Mirazur Menton France. Retrieved from <
https://www.theworlds50best.com/The-List-2017/1-10/Mirazur.html >