* All operations in Komalas restaurant were broke down into humble clear and well-organized taxs. This simplicity could facilitate a rotation of operations and cut the customer ordering time by parallel execution of tasks.
Efficiency is enhanced at Komalas by putting customers to work. Customers wait in line to order and again for their food, and then bring their food to their table. Komalas uses disposables to eliminate the task of washing dishes after a customer eats. The restaurant is doing as well as possible at peak clock when they have full tables and guests waiting, and if there are no revoke seats, even at an occupied table.
The mix of table sizes belike could be adjusted to seat more customers, even at peak times.
Affordable pricing of traditional Indian food ( impairments of most dishes were kept around $2), and the steep quality of their food makes Komalas restaurant highly free-enterprise(a) compared to other restaurants. Consequently, Komalas attracted a large volume of customers. Because customers view menu price as the most important attribute. The subsequent attributes were food-related factors, service- and hygiene-related factors. The model concentrates on driving profits through volume rather than high profit margins. Komalas adopted pricing that was extremely competitive because costumer sensitivity to it was very high....If you want to get a full essay, order it on our website: Orderessay
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