Olive Restaurant

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Bottleneck of Capacity of Olive Restaurants

Olive Restaurant is the main food hub for the entire hotel where the morning complimentary breakfasts are served. But the capacity of the restaurant is around 110 people which are not enough for all the guests of the hotel when the resort is full. So we think it is a huge bottle neck that has to be solved.

Recommendation for capacity of Olive Restaurant

As Olive restaurant is in the main tower of the building there is no way to increase its capacity without restructuring the whole building. But there is a waterfall garden that is situated beside the olive restaurant which is connected through a glass door. So we suggest that the olive restaurant can make use of that place as a temporary food stall when the resort is full using temporary rain shield and tables and chair all around the ground to make more arrangements for guests it will not only increase the capacity but also will give guests to enjoy the nature at hill top while having breakfast lunch and dinner. For food serving there can be an extra facility of food serving hub as well and nice light arrangements for night time. Using the garden in this way will create opportunity to arrange spaces when needed and reduce cost by not putting the arrangements when the guests are less.

Even if we increase the capacity there is a strong possibility that they cannot handle all the guests at the same time. So the people who work in olive restaurants such as waiters have to be more trained and efficient to deal with cleaning fast. In to avoid scarcity of waiters they can train the people of other sectors to work as waiters for emergency situations.

Conclusion

The Palace Luxury Resort is targeted to high valued customers. Its service and cost associated with the satisfaction of the customers is highly perishable. As it has huge resort area, it needs to handle lot of people during season. Their food service strategies have to be changed. So predetermined initiatives need to be followed to manage all restaurant, transportation and room services. Though it is slightly new shapes of business, competitive advantage need to be ensured. Especially Olive Restaurant, numbers of staff and hospitality have to be managed very dynamically and capacity should be increased. We can see plenty of chance to hold its service as a leading resort business if the main restaurant can be reorganized to remove its bottleneck.