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Dinner On

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Divya sahay
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10 views

Dinner On

Uploaded by

Divya sahay
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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DINNER ON-THE-GO

Chelsey, a young entrepreneur who has worked in various


restaurants throughout high school and college, has decided to
develop a new food service concept that focuses primarily on
takeout of homecooked meals for busy professionals on their way
home from work. The restaurant would also have a small dining
area for customers who wish to eat the food there. Because this
prospective business will have to compete with national franchises
and other traditional local restaurants, Chelsey wants to ensure that
this business will compete on quality and develop a strong quality
reputation. She has asked you to help her understand the issues that
she must address in designing and managing this restaurant.
Using the six quality perspectives and any other concepts advise
Chelsey on what she might consider to assure high quality for this
venture.
Suggestions for Dinner On-The-Go: Ensuring High Quality
1. Transcendent Quality:
 Unique Value Proposition: Create a unique selling proposition that differentiates Dinner On-The-Go from
competitors, emphasizing the authentic homecooked meals, personalized service, and commitment to quality.
 Brand Identity: Develop a strong brand identity that resonates with the target market, emphasizing
authenticity, freshness, and convenience.
2. Product-Based Quality:
 Menu Development: Design a diverse menu featuring high-quality ingredients, fresh produce, and a variety of
homecooked meals that cater to different dietary preferences and restrictions.
 Quality Control: Implement rigorous quality control measures to ensure consistency, freshness, and taste of
the food served, utilizing standardized recipes, and regular ingredient sourcing checks.
3. User-Based Quality:
 Customer Experience: Focus on enhancing the overall customer experience, from ordering to pickup or dine-
in, by providing efficient, friendly, and personalized service.
 Feedback Mechanism: Establish a feedback mechanism to gather customer insights, preferences, and
suggestions for continuous improvement and customization of offerings.
4. Manufacturing-Based Quality:
 Operational Efficiency: Streamline operational processes, workflow, and kitchen layout to optimize
efficiency, minimize wait times, and ensure timely preparation and delivery of orders.
 Training and Development: Invest in comprehensive training and development programs for kitchen staff,
chefs, and customer service representatives to uphold high standards of food preparation, presentation, and
service.
5. Value-Based Quality:
 Competitive Pricing: Implement competitive pricing strategies that offer value for money, considering the
quality, portion size, and freshness of the meals.
 Promotions and Loyalty Programs: Introduce promotions, discounts, and loyalty programs to incentivize
repeat business, attract new customers, and reward loyal patrons.
6. Customer-Based Quality:
 Customization and Personalization: Offer customization and personalization options for meals to cater to
individual tastes, preferences, and dietary needs, enhancing customer satisfaction and loyalty.
 Convenience and Accessibility: Ensure convenient and accessible ordering options, including online ordering,
mobile app, curbside pickup, and delivery services, to cater to busy professionals and enhance convenience.
7. Additional Concepts:
 Sustainability and Ethical Sourcing: Emphasize sustainability, ethical sourcing, and eco-friendly practices in
sourcing ingredients, packaging, and operations to appeal to environmentally conscious consumers and
differentiate from competitors.
 Community Engagement and Local Partnerships: Engage with the local community, collaborate with local
suppliers, farmers, and producers, and participate in community events and initiatives to build relationships,
support local economy, and enhance brand reputation.
By considering these quality perspectives and concepts, Chelsey can design and manage Dinner On-The-Go to ensure high
quality, differentiate from competitors, build a strong reputation, and create a loyal customer base.

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