WEEK 3 EOC: Culinary Survivers

"Bottoms up forecasting, this method of forecasting is intuitive; it is based solely on the experience of the managers."(Managing Hospitality Resources pg 90) 

 Bob Taylor's Ranch House seems to use bottoms up forecasting, in which its a smaller entity and they haven't used any other methods to overcome the economy let down. Seems almost like they are just living off of hope. If the restaurant looked into outside options such as upgraded menu's, promotions, or labor ideas, at least they would be able to see if they could achieve a stable business. Doesn't seem like the company has looked into any options. "If you don't know where you are going any road will take you there" (Managing Hospitality Resources pg 87)

"The human resource planning process involves anticipating an organizations business demands and providing the staff to meet these demands" (Managing Hospitality Resource pg 87) 

 Ferraro's company chooses to offer a promotion on the weekend tailoring to the events in the area, although this is somewhat beneficial, it can be a lost opportunity during the week. If they continue this it could lead to a business that will only be open Thursday to Sunday!

"The human resource planning process involves anticipating an organizations business demands and providing the staff to meet these demands." (Managing Hospitality Resources pg 87) 

Metro Pizza, has utilized focus groups of the younger generation. This allows metro to see new trends and business flow today. They have thought about the idea of using food trucks, which is a new way to establish customers, new and old! I think this company will grow into a chain!

 "A hospitality organization must function in real world settings where there are either too many or too few employees with skills to meed the needs of the business." (Managing Hospitality Resources pg 89)

 Bootlegger Bistro focuses on new food trends and has hired a nutritional person to add healthy items to their menu. While at the same time they utilize the 93 yr old woman that has worked with her own recipes for years, this keeps everything consistent on the regular menu items they continue to serve.