Keg Steakhouse & Bar

Keg Steakhouse & Bar

INTRODUCTION

The Restaurant is a catering avenue whereby the people's needs in terms of menus is catered for in return for money by the renedering of services. The restaurant can be looked at in various perspectives, there different guides for different countries in its operation of restaurants. The Canadian tourism perspective of restaurants is linked to its ranking of food industry and hotel industry (Yang, 2007).

Every good restaurants must focus on excellence in delivering the services to customers both in and outside the restaurants, and the restaurant is not a complete place without the concept of customer's satisfaction. Satisfaction is the consumer's fulfilment response. It is a judgment that a product or service feature, or the product of service itself, provided a pleasurable level of consumption-related fulfilment, including levels of under or over- fulfilment (Yang, 2007).

The outer setting and presentation of any restaurant determine the type of restaurant it is, the presence of waiters, menu list, food quality, food management, food safety, and menu engineering. In this paper, we have analysed The Keg Steakhouse & Bar, with respect to its marketing, financial and operational performance. Moreover, this paper discussess the cultural, environmental factors that influence the performance of Keg steakhouse & Bar (The Keg Steakhouse & Bar, http://www.kegsteakhouse.com/en/keg-story/).

COMPANY PROFILE

Keg Steakhouse & bar was established in 1971. George Tidball is the founder of the company. The company carries out its activities in Canada and United States. The expereince of Visit to Keg steakhouse is drived from Quality, comfort and value provided by Keg stekhouse. Keg Steakhouse is the restaurant chain in Toronto. The restaurant provides, steaks, rosted prib, salads, succulent shelfish, deserts and a range of wines. The variety of steaks is the speciality of the restaurant. Their steaks are regarded for their tenderness. The restaurant adds value with a blend of seasoning which adds a unique flavour to their steaks. The culture of the restaurant is very inviting (The Keg Steakhouse & Bar, http://www.kegsteakhouse.com/en/keg-story/).

THE IMPACT OF EXTERNAL FACTORS ON COMPANY

The present situation of the economy has put a dramatic adverse effect on the financials of the restaurant industry of Canada. The trends of consumer behaviour have been transformed for a large number of causes which include high rate of unemployment, economic recession and the fear of household expenses. The companies in hotel and restaurant industry will be required to consider several strategic tools for the development and regaining of customer base. The phase of technological innovation has been changing on a continuous basis. The hotel and restaurant industry has to be proactive in the implementation of technological innovation. On the other hand, the restaurant industry has to strive for building the level of quality product and services and loyalty of customer on a continuous basis. A research carried out in the year 2004, which stated that the 70% business of restaurant is derived from the repeat customers. The same study researched regarding the difficulty for restaurants in developing customer loyalty. According to this study, 52% of ...