Case Study: Establishing 'The Traditional Home-Style Restaurant'

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ROX- CASE STUDY
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Table of Contents
INTRODUCTION.......................................................................................................................3
TASK 1.....................................................................................................................................4
TASK 2.....................................................................................................................................6
TASK 3.....................................................................................................................................8
TASK 4.....................................................................................................................................9
TASK 5...................................................................................................................................11
CONCLUSION.........................................................................................................................12
REFERENCES..........................................................................................................................13
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INTRODUCTION
In today's world, there are many fields of development in which the business can be
established. In order to choose for the most suitable field the area of the interest matters for
the successful establishment and the development of the business (Geppert, 2018). There are
many business strategies and techniques which help in increasing the profit of the new business
(Jonsson and Shah, 2018). In the initial phase when the person is new to the business world the
small start-up must be first set up instead of establishing the huge set-up with the aim to know
about the various ups and downs faced within the business and to plan the strategies and plans
according to the conditions, which helps in the successful implementation of the business at the
larger platform (Harper et al., 2018).
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TASK 1
The business which will be set-up at the small scale will belong to the field of food and
restaurant management industry. The name of the restaurant will be “The Traditional Home-
Style Restaurant” having the facility of 86 seats seating services which offers the homestyle
food for the people with good quality. The restaurant will offer varieties of food such as
hamburgers, Russian salads, Indian food, wraps etc. In the menu, a separate section will be
made which would include the food items suitable for the children (Mogavero and D'Agnese,
2017). The restaurant will be located at the West Road Shopping Mall, Benbrook, Texas. The
location which is chosen was previously an Italian restaurant, which was closed unfortunately
due to some family issues. In order to make the restaurant popular among the people, new
innovations will be made such as the background theme will change according to the type of
food offered by the maximum number of customers (Mihailović, B., 2017).
Start-up Summary:
The cost defined to open the restaurant is €20,000. The cost applicable in the furniture would
be €7000, the cost of lighting will be €5000 and background creation will be €4000. Despite
these, the cost in crockery set and food manufacturing equipment will be €4000. The full
completion of the restaurant will take about 30 Days (Jacobson, 2017).
Location and Facilities:
The restaurant will occupy the area of 3500 square feet at the West Roads Shopping Mall
located in Benbrook of Fort Worth, Texas. The location of the restaurant is in the major traffic
area, at the joining of the two roads Cherry and Camp Bowie Road. The population in the
Benbrook includes a mixture of the single and multi-family (Geppert, 2018).
VALUES TO BE PROMOTED IN THR:
As the restaurant focuses upon the family consults, the main values which will be focused on
are:
 To provide a safe and friendly culture within the restaurant.
 To make the proper decomposition of the waste generated within the restaurant
 To provide the best quality food to its customers
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 To develop proper hygiene within the environment of the restaurant.
 To complete the all legal works required for the successful opening of the restaurant
(Jonsson and Shah, 2018).
TARGET OF THE BUSINESS:
The main aim of the restaurant is to serve its customers with the best quality of services, to do
the modifications within the restaurant’s food taste according to the customer’s taste by
providing the feedback facility within the restaurant, to make the restaurant popular enough to
compete with the higher competitors such as Hardy Restaurant recognized as one of the best
restaurant of the Benbrook street (Jacobson, 2017).
Figure 1: Logo of “THR”
LOGO DESCRIPTION:
The logo promises to provide the food to its customers in the minimum amount of time,
assuring the quality of the food by providing better service staff within the restaurant
(Jacobson, 2017).
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“THR
”SEARCH OF BEST
FOOD ENDS HERE!!

TASK 2
Since the restaurant has been defined as the start-up company, to generate the appropriate
and necessary profit within the restaurant it is important to focus on the Market Research,
which can be defined as:
 PRIMARY RESEARCH:
Positioning Statement: The aim of the ‘THR’ is providing the home-style dining
restaurant in western Fort Worth. To achieve this aim reasonable price will be offered
on the food products. The company has a broad selection over the menu by providing a
separate column for the children. The restaurant offers the 7day facility for its
customers (Hussainy et al., 2017).
This type of research has been performed in order to set up the layout for the entire
structure of the restaurant.
 SECONDARY RESEARCH
Website: The restaurant will provide the facility of order on phone by introducing the
app within which the customer could order on just one click, the database will be
maintained to keep the transaction of the payment safe and secure. The creation of the
pages related to the restaurant will be done on Facebook, Twitter, Instagram to gain
popularity from various different people (Sharifonnasabia et al., 2018).
After defining the layout it is necessary to generate effective techniques which
determine the way of achieving the target goals, this can be done only by gaining the
popularity among the business environment
 QUANTITATIVE RESEARCH
Marketing: In order to take the restaurant at the higher level it is necessary to
determine the strategies related to the market, such as the initial marketing strategy
will define the accurate contact between the clients and notify them when any special
offer is defined within the restaurant (Indrawan et al., 2016).
It has been performed to estimate the cost-benefit in terms of the restaurant and to
determine the next strategy for the planning.
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 QUALITATIVE RESEARCH
It focuses mainly on the type of facilities provided by the restaurant to its costumers
such as the maintenance of proper hygiene in the surrounding, delivery of the quality
based food.
It is necessary because it defines the assurance that the type of services provided by the
restaurant will be of the top priority (Widowati and Tsabita, 2017).
There are many other elements such as the availability of the food desired by the
customers, proper set of the equipment should be maintained with the good qualitive in
order to be safe from the harmful effects.
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TASK 3
To move ahead every business needs the support of the other business through which it can
achieve the desired goal in an effective way. The company "THR" also received the proposal of
getting popular and famous by the popular website which does the work of promoting the new
business defined within the field of marketing, along with this the company also provides the
discount for promoting the fame of the restaurant (Jiwandana, 2017). But the main issue which
has arisen in the promotion is the company treats the employees in a bad way by harassing the
employees, discrimination among the employees. Another legal case which the company as the
overtime working of the employees by giving the inappropriate salary to the employees (Harper
et al., 2018).
In such case the restaurant would not make any business with such an organization, the
employees working within the restaurant will be given following litigations:
 The value-based environment offering the employee to work in a free environment
 The act of sexual harassment ensuring that no employee is harassed with the other
employee in the working environment.
 The act of equality, which ensures that every employee within the restaurant is seen
with equal eyes (Mihailović, B., 2017).
 Overtime payment, it may be possible that there may be the extra workload at the time
of the celebrations such as the new-year or Christmas celebration in such situation if the
employee has been asked to work than the extra payment will be given to the employee
for working in extra hours.
If the restaurant makes the tie-up with the company than there may be the possibility that
the employees may get demotivate by knowing the background of the company, thus in
order to maintain the power of working in the employees the restaurant will not agree with
the company, instead it will find the alternate way to generate the popularity among the
people by following the path which serves legal and justified for the restaurant and its
employees (Hussainy et al., 2017).
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TASK 4
On the expansion of business, the set of new employees will be required, the employees should
be hired in such a way that the employees are made available to work when there is the
requirement within the restaurant (Widowati and Tsabita, 2017).
Equality and diversity during the selection of the applicant will be defined in the following ways:
 Equality law: During the selection of the applicant the culture and the background of the
applicant will not be considered, the applicant will be selected only on the basis of its
strength and determination to work in the environment.
 Discrimination: There will be no discrimination done with the applicants on the basis of
the color and culture to which the applicant belongs (Jiwandana, B., 2017).
 Disability discrimination act: It defines the way of treating the employee who is
physically disabled in an equal manner with that of other employees.
 Equality in terms of age: It assures that no employee within the company will be treated
as inferior or superior in terms of the age (Tsui et al., 2017).
The rights of the new employee are:
 Right to get the national minimum wage: It defines that every employee should get the
minimum salary which has been defined by the government.
 Protection against the unlawful deductions of wages: In this, the employee has to be
paid full amount of salary without the useless deductions.
 The minimum level of the paid holiday: It defines that the employee must have the
required set oh holidays defined by the government (Menk and Huber, 2016).
 Protection against discrimination: It provides security for the employee for not being
discriminated by the company on any basis.
 Equality: If some employees work as part-time in the company as they should not be
treated unequally in terms of full-time employees.
 Limited Working Hours: It defines that the employees should not be made to do the
work in more than 48 hours a week (Sharifonnasabia et al., 2018).
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During the hiring for the new employee within the restaurant, it is necessary that the employee
must satisfy the criteria defined within the restaurant, on the basis of which the further
proceedings can be done.
In the restaurant it has been assured that no employee laws are violated for achieving the profit
of the restaurant, to maintain the proper dignity of the restaurant within the marketing
environment (Indrawan et al., 2016).
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TASK 5
The successful implementation of the restaurant in the field of marketing can be defined in
terms of assets, liabilities, expenses, and gains, which can be defined as:
 Assets: The asset for the restaurant includes the long term as well as the short term
asset. The long term asset defined within the restaurant is the furniture which includes
the dining tables been made in the restaurant along with the furniture of the kitchen,
which can be sold at the time of need within the organization (Hopkin, 2018). The asset
also includes the electronic equipment such as the microwave oven, induction gas,
chimneys, fans, refrigerator etc. which can be sold in terms of generation of profit or
loss in the restaurant. The short-term asset mainly includes the cost of the food
ingredients required in the making of the dishes, is also includes the cost paid by the
customer (Mihailović, B., 2017).
 Liabilities: In the restaurant the main source is food upon which the profit of the
restaurant is based, in such case the restaurant will not aim to provide the bad quality
of food resulting in making the customer sick, to avoid such situation or claim; the
general liability insurance policy should be maintained in the restaurant (Hussainy et al.,
2017). The well-trained staff should be kept in the restaurant which serves the proper
quality of food with the assurance of the maintained hygiene, the liabilities can occur in
terms of the natural disaster over the restaurant, accidental emergencies etc.
(Widowati and Tsabita, 2017).
 Expenses: There are many expenses like providing the labor cost, selling of the goods,
occupants, marketing. In case of the labor cost the fixed values should be defined which
maintain the balance between the profit of the restaurant and the salary of the
employees, in terms of the marketing the expenses are defined in the advertising of the
restaurant in newspapers, pamphlets etc.( Grant, R.M., 2016).
 Gain: The gain can be defined in the restaurant when the expenses of the restaurant
along with the labor costs are easily fulfilled by the net income within the restaurant,
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and the extra amount of money is left, which serves to be the profit amount (Kolstad et
al., 2018).
These are the main factors upon which the successful implementation of the
organization depends, various set of theories are been applied to achieve the positive
result of the factors like the liabilities and the assets.
CONCLUSION
The case study defines the set of rules and regulations which serves essential in setting up the
new start-up company. The ‘THL’ has been defined as the small start-up company which serves
in the field of food and hotel management (Menk and Huber, 2016). Many factors are
considered upon which the marketing values of the company should be defined. To determine
the amount of profit and loss received from the restaurant major factors are considered upon
which the appropriate analysis is done which serves helpful and beneficial in order to take the
company at the new level (Durrani and Rajagopal, 2016). There are many factors which plays a
vital role in the successful implementation of the business in the marketing and business
environment.
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