Jose's Authentic Mexican Restaurant

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Service analysis

Service is a key factor in a restaurant. The service process starts from the moment the customer enters the restaurant and finishes when she or he leaves. What we trying to achieve is to provide a service that makes customer want to come back, thus creating, little by little, a loyalty in the customer. The staff will be responsible for giving customers a unique service experience, making them feel that their satisfaction is the most important thing, always preserving the neatness and respect. Speaking of the service strategy that will be used in the restaurant, it can be said that this is a hybrid. A hybrid strategy is the one that has thenservices and goods in equal parts (admin, 2014).

This means that customers arrive looking for an excellent quality in the food served, but also comes looking for an excellent service. In addition of selling something physical, which is food, in the restaurant is sold an experience, and that is why it is necessary that this is completely satisfactory for the customer. One of the restaurant's differentiating strategies will be the use of iPads for placing orders. This feature is very important, since it will make the service of the restaurant very attractive, and the trips that will have to be made to the kitchen will be reduce. This will be done through an application for iPad, which will make this process faster, taking a much more precise order and reducing time, allowing the servers to be more available to provide the information that customers require. The use of this device will help to control the inventories of the restaurant through an application that allows to deduct from the inventory those inputs that are being used, thus improving the coordination and the process of supplying the business.

Operational systems are designed for a consistent and repetitious performance of job procedures. Instead of having to personally direct every aspect of the operation, the systems are in place that ran the restaurant. The manager ran the systems and the systems ran the staff. Clearly defined and proven operational systems are the key ingredient to successful restaurant franchises (Group, 2012).

Here is a flow chart that represents the process of the service: The customer is received by the hostess to the restaurant and asked which area wants to be sited in the restaurant or the bar then follow the arrows Yes Go to the table No go to the waiting area Yes Restaurant table available No Go to the Bar, the waiter takes the order through the IPad application which it is send to the kitchen via Wi-Fi , the order is received in the kitchen, then the food is prepared the way the customer wanted it after that the dishes are served; the client eats and drink what was served, the customer receives the bills when he is done eating and drinking, the customer pays the bill and leaves the restaurant .

The service process starts from the moment the customer enters the restaurant, that's when the hostess asks what area of ​​the restaurant he wants to be in order to channel it to the restaurant. Once the customer is in the area that he or she prefers that is when the waiter decides to take the order with an iPad, the same order will be sent via Wi-Fi to the kitchen, saving time. Once the order is received in the kitchen, they proceed to prepare the food of the client, during this process the inventory of the kitchen is controlled through the devices (iPads). After the order is ready a signal will be sent to the corresponding iPad to indicate that the dishes are ready. The order is sent to the table so that the client consumes the dishes and after that the waiters takes the bill to the table.

The process in the kitchen key points for efficiency are: ∙ Organization ∙ Teamwork ∙ Coordination ∙ Effective Communication

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Management Plan

A management department will be established within the company, which will be in charge of planning, organizing, directing and controlling the activities of the restaurant, in order to meet the goals and objectives of the company. It will also focus on strategies and decision-making. Management team: the structure of the organization is functional and linear at the same time. It is a structure that is characterized by the division of tasks and the grouping of people into units, thus preserving the specialization of each of the parties. The organizational chart of the restaurant shall consist of the following:

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Management Position Responsible for the management and coordination of activities within the restaurant. It is who represents the restaurant to customers. Among their tasks is to check that the processes are in the correct position in the business. The manager will be the person in charge to evaluate monthly the performance of the waiters. ∙ Hostess position it is the person who is in charge of receiving the clients in the entry place of the restaurant. It is responsible for the allocation of tables. The person who has this position must have an impeccable presentation. Receive the client, take control of the tables that are occupied, make the customer feel comfortable while waiting for a table to be assigned. Accounting position, This position will be in charge of keeping track of the activities of the economic position of the business. He will also handle matters with the Treasury, such as tax payments. Preparation of financial reports as needed, carrying restaurant accounts. Position Chef, it is the person in charge of coordinating the activities of the kitchen and the description of the creation of the dishes. Must supervise the team of kitchen assistants, as well as the proper use of equipment and raw materials. Kitchen assistants, are in charge of purchase of raw materials, reception and review of raw materials, creation of the dishes, is responsible for being the support of the chef in the elaboration of the dishes. Head of servers, will be in charge of coordinating the tasks of the servers, will have to be aware of the tasks that the servers do and the service they give to customers. It is the person who must respond if there are complaints from customers regarding the service.

Servers,