Entrepreneurship
A Restaurant have an interest in creating a new grading system for their customers with a new application. This is critical as the restaurant wants to delivery high standard satisfaction outcomes to improve and standardize the quality of the service they deliver and to have the possibility to partnership with other restaurants in the region. The new system ideally should assess fairly the waiters and waitresses, the cooks, and the suppliers. • Analyze the main clients and stakeholders (restaurants, customers, suppliers) and build a research method to assess the actual picture of satisfaction of all stockholders. This method will assess the new grading system as soon as the project is put into practice in the restaurant. • Identify and prepare the information to convince your boss that your project makes sense, and it is necessary to put into practice. You need to be convincing. • Create a project team: tell how you are going to create your team and how you will coordinate it. • Build up a Work Breakdown Structure (WBS) with all the tasks and their duration, resources needed and predecessors. • Establish a Project Timing and determine how long will be the project. • Assess on the risks of failure and use the FMEA methodology for their evaluation. • Determine a Balance Scorecard, including the most representative indicators and metrics to evaluate the progress of implementation. • Explain how important is the implementation of a Quality Management System to improve the efficiency of this business.
Sample Solution
In order to assess the satisfaction of all stakeholders (restaurants, customers, and suppliers) in regards to a new grading system for the restaurant, research methods should be implemented that focus on collecting data from all parties. This can be done through both qualitative and quantitative approaches.
For example, interviews with customers could provide valuable insights into their perceived service quality as well as what they would like to see improved or changed in terms of the new grading system. Additionally, surveys administered to waiters/waitresses and cooks could provide information about how they perceive their roles within the restaurant and any potential issues that may arise from implementing a new system. Finally, feedback from suppliers regarding the current delivery process can help identify areas where improvements can be made in order to strengthen relationships between them and the restaurant.
Furthermore, online reviews posted by customers on review sites such as Yelp or TripAdvisor can also act as useful sources of data – both positive and negative – that should not be overlooked when conducting research into customer satisfaction levels with restaurants’ services (Khan & Ranjan, 2016). Collectively speaking, these research methods combined with further analysis of existing customer feedback will give an accurate picture of customer experiences before creating a new grading system for restaurants.
Overall, it is essential for restaurants to ensure that any changes implemented are beneficial to customers while also maximizing profit margins. By taking into account feedback from key stakeholders – including customers themselves – businesses have greater assurance that any changes proposed will meet desired outcomes without negatively impacting those connected with operations (e.g., waitstaff or suppliers).