Introduction
Jose’s
Authentic Mexican Restaurant is a small, 58-seat restaurant that offers a
reasonably broad range of Mexican food and prepared and presented in a
traditional Mexican style. It is located in New England in a grown-up business
district on the edge of a large metropolitan area. The restaurants interior
decoration promotes the Mexican style theme. The atmosphere of Jose’s allows
for people to have a real taste for Mexican food and Mexican background music.
The set of choices consists of twenty three main entrees which are assembled
from eight basic stocks and variety of other ingredients. The restaurant is
restricted in seating and free off-street parking. The Mexican tasty foods and
Mexican music make up for the wait. The customer is usually immediate except
for Friday and Saturday nights when waits of as long as 45 minutes can be
encountered because space inside for waiting is very limited and there is no
separate waiting area. Another problem is the restaurant does not take advance
booking.
The
usually amount of time needed to complete a meal once it has been ordered is
twelve minutes. A good portion of this time is for final cooking. According to
customer surveys during rush time on Friday and Saturday nights, the most of
customer were satisfied with the overall dinning experience. Only sixteen
customers said the dining experience was not worth the money and other side
sixty seven customers said it was worth the cost. According to customer surveys
most of customer not happy on the delivery time of their food on the table.
First area for analysis
How
quality should is defined at this restaurant?
ANSWER: Quality is the term used by the customer to describe their
general satisfaction with a service or product. Customers, internal or
external, are satisfied when their expectations regarding a service or product
have been met or exceeded.
Quality
at Joses restaurant should be defined by service, value, reliability of the
experience and overall customers’ satisfaction. The quality of a product is
defined as whether it fulfills its stated specifications. Customer satisfaction
should be at the top priority for the restaurant. Customer satisfaction is
the measurement of a product or service that meets or exceeds customer’s
expectations. Therefore, the restaurant should focus on its customers’ needs
and requirements, and strive to exceed their expectations. The factors that
affect the quality of the service are conformance to specification, value,
fitness for use, support and even psychological standard impression. Food
should be delivered and served as to be what is promised on the menu. Also, the
food should be cooked and prepared properly, to be fresh, clean, and to have
exactly the ingredients and flavors that are ordered. Service staff should be
neatly dressed and greet customers with a smile; personnel should be
experienced and trained to accommodate the customer. Atmosphere is another
important area of quality. At Jose’s, keeping with the Mexican themed decor
creates the atmosphere for the Mexican prepared dishes. The overall
establishment should maintain a level of cleanliness. Waiting areas for
customers should be clean and comfortable during the peak times when a waiting
to be seated is necessary. The service and meals should be dependable and
consistent.
The
quality of food is very important issues for a success restaurant business.
Jose’s has problem about the quality of food the chef gets from the external
suppliers. If the food is not good and fresh then the total taste of the food
will not be what the customer wants. The cook at Jose’s is stressed out and not
happy with the quality of food that has been getting from the external
supplier. The food in the Joses restaurant should be better quality and fresh.
Prepared the good food to meet customer needs and delivered to customers on
time to the table. One of the rules of manager should be check the quality
food. Food hygiene and spotlessness is another essential characteristic of
quality in the restaurant. We could use Six Sigma Improvement Model for improve
the quality of food in Jose’s Authentic Mexican Restaurant on busy time. We can
use it only for Friday and Saturday nights. Six Sigma which relies heavily on
the principles of total quality management, is a comprehensive and flexible
system for achieving, sustaining, and maximizing business success by minimizing
defects and variability in processes. It is driven by a close understanding of
customer needs and diligent attention to managing, improving, and reinventing
business processes. Process variability causes customer dissatisfaction. Six
Sigma is a rigorous approach to align processes with the restaurant target
performance measures with low variability. The Six Sigma Improvement Model has
five steps procedure that leads to improvements in process performance.
Second area for analysis
What
are the restaurant’s costs of poor quality?
ANSWER:
The key of a successful restaurant business is always keep high standard
environment and serve fresh good quality foods. Also make happy and satisfied
customer that will want to come back and will tell others of their good dining
experience. Time maintains is very important in a good successful business.
Customer will not come back if the preparation time and the release time for
the meals do not improve at Jose’s Authentic Mexican Restaurant. Restaurant
will be lost their customers if the stay time to be seated does not reduce.
Another important is the quality of food and customers always want fresh and
tasty food. If the food is not good then the total flavor of the meal will not
be what the external customer needs. The result of these entire problems in
Jose’s Authentic Mexican Restaurant will lose business. When the customers are
not happy with the food and management then the whole restaurant suffers and
possibly having to shut down. Karetski and other waiters do not get their tips
because the poor quality of food. The customer will not give tips well if they
have a bad dining experience and they will not tell others. So the restaurant
will be lose their customer and business will be down. As we know that cost of
poor qualities are
External
Failure Costs
These
are costs associated with defects found after the product or service has been
delivered to the customer. In other words, the customer discovered the defect.
So, these costs might include: customer service contacts, processing customer
service complaints, customer returns, warranty claims, product recalls and
others.
Internal
Failure Costs
These
are costs associated with defects of product or service found before the
product or service was delivered to the customer. These types of costs include
scrap, rework, inventory adjustments (or adjustments of adjustments) and
others.
Inspection
(Appraisal) Costs
These
costs include audits, checks, testing, and other items. In general, these costs
include activities to double-check conformance to customer standards.
Prevention
Costs
Costs
incurred in the prevention of product or service failure are described as
Prevention Costs. Examples include: dedicated quality improvement teams,
quality education and training, process reviews, etc.
Third area for analysis
Use
some of the tools for improving quality to assess the situation at Jose’s.
ANSWER: There are lots of roads that Jose’s Authentic Mexican
Restaurant could be improved their overall Jose’s dining experience for their
valuable customers. Some of the equipment for recovering quality to assess the
situation at Jose’s Authentic Mexican Restaurant below:
1.
The
Quality of Food
2.
The
Restaurant’s Seating Capacity
3.
Take-
Way System
4.
Reducing
the Preparation time
Food
quality
The
quality of food is the biggest problem at Jose’s Authentic Mexican Restaurant.
The quality of food is very important for the cook at Jose’s. He is not happy
and stressful for the food supplier. The manager at Jose’s needs to try to
improve the quality of their food and also needs to contact the supplier
according to this problem. The manager at Jose’s could have someone that check
the food which has been coming in from the supplier and make sure they are
getting fresh and the best quality possible. If the cook and the manager find
out that the quality of the food continues to coming in at Jose’s in poor
situation then Jose’s would be need to get a new supplier who can supply the
best quality and fresh food. More quality food is more success in their
restaurant business.
Seating
capacity of the restaurant
Jose’s
Authentic Mexican Restaurant is a small 58-seat restaurant. The customer wait
time will be improve and reduce if Jose’s could providing more seating. One of
the better ideas for improving the restaurant is to develop on its current size
and add a relaxing waiting area so that the customer does not have to wait
outside. If Jose’s continues to be a success and grow in a larger restaurant
then the customer waiting line will be slowly generate big. So Jose’s would
need to be hiring extra employee like cook and waiters that the customer
waiting time will be improve and reduce.
Applying
Take- Way System:
Take
-Way system is the external customers can order their food and pick up the
order at the restaurant. So Jose’s could be starting offering take -way to the
customer that the customer still get taste Jose’s Mexican food without waiting
on the queue long time and without the whole dining experience. Customer
relationship is important in a successful business. Jose’s manager could be
walk through the restaurant and talk to the customer in order to listen
feedback. Also more surveys could be help for recovering better quality to
consider the condition at Jose’s Authentic Mexican Restaurant.
Decreasing
the time consumed for preparations
Time
maintains is big deal at Jose’s Authentic Mexican Restaurant. The customers are
not happy because the cook takes more time for meals on the dining table. The
cook takes more time for meal because the poor quality of food. When the good
quality food coming to Jose’s then the preparation time for the food will be
reduce and the cook should be able to hit the twelve minute target. The
customer will be more satisfy and happy if Jose’s is able to manage to the
twelve minutes preparation time for the food instead of twenty minutes.
If
Jose’s Authentic Mexican Restaurant able to make these changes then the
customer will be happier and leave better tips for waiters. Karetski and other
waiters also will be happier for these changes. When the customer will be enjoy
the overall Jose’s dining experience and tell others then Jose’s will be more
success restaurant business in New England. More customers will come in and get
taste of the Mexican food.
Conclusion
After
much researching, analyzing and receiving information from sources
therefore we concludes that the managers handle the service system, the
wait-staff do their job, have the cook do his work and on peak days acquire an
extra part-time cook to help with the food preparations and obtain an
alternative supplier that delivers what is necessary and build a relationship
with them, the best alternative to consider concerning the service issues of
Jose’s Authentic Mexican Restaurant because of its attainable nature,
cost-efficiency, practicality and wisdom. It is attainable because this not a
complete overhaul of the system, it is simply placing a more efficient system
with maintenance and control intact. All that is needed is to hire more help
and to acquire a trust-worthy and reliable supplier. This process is easy
enough to accomplish in a short period of time .It is practical since we use
solutions that have been proven by time, like a management system and placing
the right people in the right jobs. We also hire extra help on peak days only
to reduce stress from the main cook who is responsible for the taste and the
main attraction of the restaurant. We know this is practical simply by looking
at what other successful businesses have been doing when the time comes that
they need extra help. Therefore, the restaurant should focus on its customers’
needs and requirements, and strive to exceed their expectations.