This is a group work report from interview the manager of Joey’s restaurant. The report papers is based on the interview question except for brief history, the format of the paper is MLA double spaced and font size 12 of Times New Roman, and no need to put the questions and answers on the report paper. My part is to write two sections, history and menu planning.
The first thing is a brief history information about Joey Restaurant, the information can be found in this link. http://joeyrestaurants.com/about-us/#!/about-us
The question are:
History
-Question: The goal of Joey’s is to deliver the ultimate in casual dining, how would you personally define this?
-Answer: Is structure, which need us to greet your table in 30 seconds, hitting your drink time in 10 minutes. Which is all about service time and execution.What makes the Joey is the people element, personal touch, we have a Mystery Shopper Program, diner evaluate us base on 50 questions about what’s happening in the service, 50% technical questions, 50% hospitality question. We deliver technical service if we are not giving quality service, we would not be satisfied.
Menu Planning.
-Question: How many times do you change certain items on menu each year? If it’s seasonal, how would you change the prices during each season base on? Competition or supplier?
-Answer: Change twice a year, spring and fall. Test location is our Bentall location that tests and change items, usually 40 items in a menu to test in 4-5month, in the 40 we choose best 20 sale, in the best 20 we choose best 3, and these 3 will go through border to every Joey restaurant in the country,
Menu is never supplier driven. E.g. Keg wine, is not common, we decided what’s best, and asked suppliers say “will you put in keg for us?” We do not directly take best wine, we ask “We are joey can you do barrel instead of bottling?”
Overall our concept is Quality over supplier.
-Question: Are the menu items selected and priced based on any demographic research result before opening restaurant at this location? How would you define your target market here?
-Answer: Yes, we test them in it. We have storeroom in United State and Toronto that also test, heavily test store is urban market.
Difference between urban and suburban. With our test we do capture what the demographics is.
Target market: daytime lounge is suit/formal, dining room afternoon are casual, sport teams. Dinner is family, grow during an economic time. We want to make sure people are comfortable anytime. Depends on where restaurant is located.
-Question: Because the Joey restaurants dispersed in different provinces even in the different countries, for the different price of commodities, how did your head company decide the prices in menu for every restaurants?
-Answer: Majority the same, in BC there is no different, see the market extend, in America, mainly based on economy, it’s cheaper than here. But pour more alcohol, country wise dictates our pricing.
