——Kiki Fred Monica Chloe Ariel Echo. Content Introduction Environment Product & service...

Fernando’s Restaurant

——Kiki Fred Monica Chloe Ariel Echo

Content

Introduction

Environment

Product & service

Staff

Recommendations

Conclusion

IntroductionReason

Target market

Operation background

Reasonlocated at the beachfront and gives a natural ambience

Relaxing and joyful atmosphere and excellent Portuguese food

It is same as a familyNot only a simple Portuguese restaurant but also a mirror of colonial history

Target market

Local Portugues

eLocal

residentsTourist from

worldwide

Operation backgroundlocated at a huge bungalow with an open-air bar

But there are also some blemish in their facilities and services

A Unique MenuRoast Suckling Pig, codfish, mussels, Veal, salad of ripe vine tomatoes

Mediterranean seafoodStewed clams in wine sauce Own bread & own vegetables Drinks

EnvironmentExternal: At the bus terminal Hac Sa Beach

EnvironmentInternal: Looks as a normal cafesA quiet garden between the two parts of restaurants

Web site

Product

Fried spent clams Roast Suckling Pig Portuguese sausage

Toast Portuguese Baked veal

ProductsThere is no doubt that the food in restaurant Fernando is authentic, delicious and distinctive.

Combining the quality and price of the food, the cost-effective we think is not relatively high.

E.g

VS Restaurante Platao

The service sequence

Long waiting time Quick delivery service

A good and different experience in Restaurant Fernando!

StaffWeakness Lack of Staff No service standard Unprofessional outfit No air conditioning, no ketchup, no baby chair.

StaffStrength Thoughtful waiting area Product knowledge Patient communication

Use of technology

No air-conditioning

No ketchup,no baby chair

Only a computer

Low technologyNostalgic restaurant with a long history. Technology will ruin the whole taste of the restaurant.

Even though all tables are full, most of the time, the guest still wait with a long waiting list.

Only the cashier is using the computer as other restaurants do nowadays.

Weaknesses

Lack of standard service

The unreasonable price for the food

No enough staff

No update equipment

Practical recommendationsNeed to wear the same uniformNeed to consider the guests’ consumption ability

Employ more staff to improve the service;Update the equipment

Comments Success

Professional in the aspect of the traditional Portuguese food

The staff know what to serve

A traditional taste and atmosphere fascinates customers

As we know, there are a lot of factors to effect a client’s experience to a restaurant

Conclusion

Reference Tang Zhiping, Talk about the diet in Macao, Food and health,

No.10, 1999-10. http://fernando-restaurant.com/ http://blog.yam.com/leo2016/article/16560939 http://www.dianping.com/shop/584818 http://

www.tripadvisor.com/Restaurant_Review-g664891-d1064618-Reviews-Fernando_s_Restaurant-Macau.html

The end.Thank you very much.