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    Case Study - Kitchen Nightmares

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    Sheks Pear
    The document discusses two case studies from the TV show Kitchen Nightmares featuring restaurants that were struggling. For Ms. Jean's Southern Cuisine, strategies to reduce food costs are discussed, such as decreasing portion sizes. For El Campania, major kitchen problems included unprofessional staff and long wait times. Solutions involved the owner acting as a boss and improving coordination between staff.

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    Case Study - Kitchen Nightmares

    Uploaded by

    Sheks Pear
    236 views4 pages
    The document discusses two case studies from the TV show Kitchen Nightmares featuring restaurants that were struggling. For Ms. Jean's Southern Cuisine, strategies to reduce food costs are discussed, such as decreasing portion sizes. For El Campania, major kitchen problems included unprofessional staff and long wait times. Solutions involved the owner acting as a boss and improving coordination between staff.

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    Case study- Kitchen Nightmares

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    The document discusses two case studies from the TV show Kitchen Nightmares featuring restaurants that were struggling. For Ms. Jean's Southern Cuisine, strategies to reduce food costs are discussed, such as decreasing portion sizes. For El Campania, major kitchen problems included unprofessional staff and long wait times. Solutions involved the owner acting as a boss and improving coordination between staff.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    236 views4 pages

    Case Study - Kitchen Nightmares

    Uploaded by

    Sheks Pear
    The document discusses two case studies from the TV show Kitchen Nightmares featuring restaurants that were struggling. For Ms. Jean's Southern Cuisine, strategies to reduce food costs are discussed, such as decreasing portion sizes. For El Campania, major kitchen problems included unprofessional staff and long wait times. Solutions involved the owner acting as a boss and improving coordination between staff.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Ms.

    Jean’s Southern Cuisine

    Case Study #1: Kitchen Nightmares (Gordon Ramsay)

    Guide questions:
    1. What is the Operational Efficiency Ratio? (assumption from the video) What is
    the interpretation? Discuss (10 points)
    2. How did the owner, Ms. Jean, attempted to reduce overall product cost
    percentage? (enumerate and discuss 3 items, 10 points each)
    o Decreasing portion type relative to price.
    o Varying recipe composition.
    o Adjusting product quality.
    o Achieving a more favorable sales mix.
    o Ensuring that all products purchased is sold.
    o Increasing price relative to portion size.
    El Campania
    Case Study #2: Kitchen Nightmares (Gordon Ramsay)
    A. Enumerate four (4) major kitchen problems in Campania Ristorante on or before the
    show. Identify the root cause and sensible solution/s to each item. Examples based on
    the film can be used to elaborate statements. (4 items, 5 points each)
     1. Problem: The staff are not taking their job seriously. They are playful and are not
    professional.
    Root Cause: The owner, Joe, was too “democratic” in managing his staff and so, they
    are not taking their job seriously and Joe doesn’t know how to run a business.
    Sensible Solution/s: Joe started to act more like a boss and less than their friend during
    working hours. He led his whole team and became their role model.
    2. Problem: Huge portion sizes of the food and mostly of the customers are having
    taken out their massive left overs. Huge portions means unnecessary inflated food cost.
    Root Cause: The plates are large and Joe thinks that the customers like huge portions
    sizes.
    Sensible Solution/s: Gordon replaced the plates with smaller ones
    3. Problem: The food are not well-seasoned and dry; the ingredients used are not fresh
    Root Cause: There are ingredients in the fridge that are not being used properly since
    there restaurant lacks customers. Every ingredient causes money and they are not
    scrutinizing what they are purchasing and that causes debt in the restaurant part and
    their food not fresh.
    Sensible Solution/s: Chef Gordon replace their menu with efficient dishes and started
    serving in smaller portion sizes of food.
    4. Problem: The waiting time for the customer’s order to come out was way too long
    Root Cause: They are not being playful inside the kitchen.
    Sensible Solution/s: They started to work more professional and less of a play or party
    time.

    B. Managers attempt to reduce overall product cost percentage in the kitchen  by using
    one or more of the following cost cutting strategies:

     Decreasing portion type relative to price

     Varying recipe composition 

     Adjusting product quality


     Increasing price relative to portion size 
     Use these cost cutting strategies to improve Campania’s kitchen problems as
    mentioned on the first question. Examples can be used to explain the strategies.
    (4 items, 5 points each)

     Decreasing portion type relative to price- They put smaller portion sizes of food
    that matches the price or cost of the ingredients and service. It also prevents left
    overs from the customers, serving the right amount of food to them.

     Varying recipe composition – They match the dishes on the theme of the
    restaurant and in Campania’s case—Italian.

     Adjusting product quality -

     Increasing price relative to portion size – The quality of the dishes increased and
    so are the costs of the ingredients on the food.

     Some of the customers aren’t happy with the changes in menu. A table of elderly
    were not satisfied with the food during the relaunch night and it took almost 2
    hours waiting time for one table. It almost takes forever for the food to come out of
    the kitchen, before and after the relaunch-cum-redemption night. On top of that,
    there was word fight at the parking lot about the food.

     What could the restaurant do to address the long waiting time? (5points)
    They should coordinate more, work together and be a team. Also they need to be more
    professional in the kitchen and less play time so they can attend to the orders faster and
    be more focus on their job. Also, Joe needs to stand up and be the boss because if he
    needs to be the role model his staff should follow.

     What could the wait staff do keep the kitchen on track of the orders and not
    concentrate on the “Server’s Bingo” only? (5 points)
    The wait staff should also be the one who would remind the chefs of the orders. The
    “Server’s Bingo” should only be a motivation to sell all of the dishes in the menu.

     As the Kitchen’s last line of defense, what possible quality check rules the
    expediter had imposed to prevent customer complaint on food quality and serving
    time. (5 points)
    They should always check the quality of the food before serving and be more
    focus on the job.

     The Head Chef, though inexperienced, showed tenacity during the relaunch night
    but he was overwhelmed during the first dinner service. His kitchen is known for
    long waiting time, even on simple menu items like salad and inconsistency on
    their best meatballs. Suggest ways on how he can improve the kitchen
    operations without losing track of the orders and food quality. (5 points)
    He should be more focus on his job and monitor the work of the other chefs,
    including the consistency of the dishes. He should be a leader and should be
    professional when it comes to their work. There should also be communication
    on them and someone has to keep track of the orders being served.

    Reference: Kitchen Nightmares Season 1, Episode 9 on Fox TV aired last


    November 28, 2007 
      

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