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BUS557 Professional Assignment 3

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BUS557 Professional Assignment 3

0 Download4 Pages / 882 Words

Course Code: BUS557
University: Westcliff University

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Country: United States


Popular ethnic foods in the United States: a historical and safety perspective. 
What we eat in America food categories and changes between survey cycles.
Instagram marketing: a content analysis of top Malaysian restaurant brands. 
while smaller cities such as Copenhagen, Pittsburgh. The Globalization of Asian Cuisines:
Electronic-Nose Applications for Fruit Identification, Ripeness and Quality Grading. Sensors.
Innovation strategies in restaurant business management.
Examination of restaurant quality, relationship benefits, and customer reciprocity from the perspective of relationship marketing investments. 
What consumers expect from food control and what they get–A case study of the microbial quality of sushi bars in Denmark. Food control,


Sushi is a sort of Japanese sustenance that comprises of cooked vinegared rice (dark colored or white rice) mixed together with various ingredients, this may include fish, seafood, meat, tropical fruits. It is then served together with soy sauce or ginger depending on your preference (Liu, & Ding, 2014). It is a solid match for any individual who perhaps has had experience when it comes to managing a restaurant or any other type of eatery business .the skill will come in handy when managing the venture (Hsin?I Feng, 2012 pg. 152).
When venturing into a new business, it is always more than just having the right product to sell or the belief in one’s abilities to succeed in that venture. It’s more than vital to have a plan on how the product would reach its target customers. This can however be achieved by conducting a feasibility study (Ryu, & Lee, 2017).
This would ideally help since the information obtained from a feasibility study is extremely relevant as it forms the bases of your business. One is able to choose the right location where one can easily grow their business either due to the fact that people there love sushi or maybe because the restaurant is free from a lot of competitors (Hodges, 2015). Based on the amount of capital invested it’s better to manage the business yourself. This will help in maximization of profit generated to help grow the restaurant. Another very important aspect of opening a dinner is having the right chef. Hiring a qualified chef might be expensive but it will help attract and retain the already existing customers. Hiring the right staff will ensure all types of logistics happening in the restaurant all work perfectly from the supplier delivering the goods, the speed by which customers are served upon arrival at the restaurant. Research shows that a restaurant which has quick service delivery always beats the odds to succeed.
For efficient management of customers it’s better to implement a system where client’s orders are placed when arriving at the door .Time management is a key factor to success especially in the sushi business
Awareness in the product you are selling or the service you intend to provide is a key aspect when it comes to success within the industry. A sushi recipe is always the same, there is no much change on how the sushi is prepared however in my attempt to beat competition I would infuse some new innovations in my sushi, and this would include jalapenos, sushi croissants as well as any other proven recipe. Introduction of this new recipes would help me a lot in dealing with competition, this is because this would improve my customer base, hence improving the profit made and invest the profit back into the business for a more efficient service, and therefore, retaining the customers I have already gained (Leisner, et al 2014).
Getting the right supplier is also key in a restaurant business. A supplier who would deliver quality raw materials needed in the making of the sushi in a timely and cost-effective way. When the supplier is right the cost of production will always go down this would in return lower the selling price for my sushi hence more customers because of a cheaper price.
Delivery of quality service is the best way to achieving dominance in the restaurant business, this is mainly achieved through referrals by satisfied customers. Having great customer service will involve doing it right from the first time, avoidance of minimal errors and also incorporation of technology.
  For maximum success, the business should also be open to different modes of payment. This should range from checks, credit cards, cash and also crypto currencies. This would ensure that every client is catered for and minimal disappointments are avoided due to petty issues like mode of payment (Alam, 2018). 
Introduction of food delivery within people’s homesteads would ideally help in growing my restaurant. Development of an application where customers can log in and place their orders is my next step in ensuring market dominance. The customers would pay for the foods they ordered once they are delivered in their homesteads.
Conclusively with the right motivation success in the sushi restaurant would be assured as long as the right staff is hired, the location of the business is right and the business is attractive in terms of looks and space.
Alam, M. (2018). Restaurant Order Processing & Management on the Cloud (Doctoral dissertation, United International University).
Hodges, J. (2015). Restaurant Management System.
Hsin?I Feng, C. (2012). The tale of sushi: history and regulations. Comprehensive Reviews in Food Science and Food Safety, 11(2), 205-220.
Leisner, J. J., Lund, T. B., Frandsen, E. A., Andersen, N. B. E., Fredslund, L., Nguyen, V. P., & Kristiansen, T. (2014). What consumers expect from food control and what they get–A case study of the microbial quality of sushi bars in Denmark. Food control, 45, 76-80.
Liu, L., & Ding, Y. (2014). Supply chain management risks in a sushi restaurant.
Ryu, K., & Lee, J. S. (2017). Examination of restaurant quality, relationship benefits, and customer reciprocity from the perspective of relationship marketing investments. Journal of Hospitality & Tourism Research, 41(1), 66-92.

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