The following will seek to assist a local small business. Adam Christian opened his first restaurant in Los Angeles 25 years ago called Christian's Soul Food. The food and atmosphere proved popular, and three additional restaurants were opened in outlying areas, including Inglewood, Long Beach, and Anaheim. One of Adam Christian's children now runs each.
• Logan runs the Inglewood location.
•Ryan runs the Long Beach location.
•Jody runs the Anaheim location.
•Charles runs the original location in Los Angeles.
The menu is consistent across all four restaurants, but each restaurant features a daily special prepared by the local chef. Customer comment cards consistently rank the quality of food as very high.
Adam Christian now divides his time between the restaurants and the family's real estate holdings. Adam Christian makes significant decisions. All employees at each restaurant report to the restaurant's manager, providing some degree of
decentralization.
Months later, customer comment cards have begun to show some problem areas at Logan's restaurant in Inglewood. Service ratings have fallen to "fair," and many customers have written specific comments about slow service and poor wait
service attitude.
Because it is the newest restaurant, Jody's location in Anaheim has received more advertising and promotion resources. The equipment is also significantly newer than that at the other three restaurants. Over time, all children have come to resent the attention Jody has received. The tension has become so high that the staff at Logan's does not speak to the Team at Jody’s.
Adam Christian is reviewing two pieces of information.
•The profit margin from restaurant operations has declined over the past year.
•Several employees have mentioned their desire to join a union.
Adam Christian has asked for advice to improve his restaurant’s performance.
1. List two pieces of advice you would give to Adam Christian. With each number advice, discuss how it can improve his restaurant’s performance
2. List two goals and two strategies to achieve these goals for each restaurant.
