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Introduction Reason Target market Operation background
Citation preview
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.