Franchise in Restaurants
Comparative Study of McDonald's Franchises
Group - 6
Biswajit Mishra (P122056)
Karthikeyan Annamalai (P122018)
Sriram K Thwar (P122045)
Vidit Jain (P122051)Ã¯Â¿Â½
Table of Contents
3LITERATURE REVIEW Ã¯Â¿Â½
5COMPARISON STUDY Ã¯Â¿Â½
15DISCUSSION AND CONCLUSION Ã¯Â¿Â½
The restaurant industry is a demanding sector that stresses the provision of high-level customer service and continuous quality improvement. As lifestyles change and dining out becomes more and more commonplace, customers desire new flavours, comfortable ambience and pleasant memories. What is more, they prefer an excellent overall dining experience. Dining experience is comprised of both tangible and intangible elements. While tangible elements can easily be improved, the intangible part of restaurant service requires considerable attention.
Researchers have noted that the ability to deliver high quality service will provide long-term financial viability and sustainable business success. Hence, restaurants that provide customers with quality services can gain a stronger competitive position in today's dynamic marketplace
Traditionally over the ages, fast food for the average Indian customer meant having breads i.e., paranthas, rotis etc. with sabzi or achaar. These were the traditionally available snacks or in the form of samosas etc. All the items were available at the roadside dhabas or the local sweet shops. There were no established eating places or restaurants for the average Indian customer.
It was the Nirulas family way back in 1920's that started the trend of opening good eating places in the city. Nirulas initially when they entered the restaurant business were more into catering and hotel business. It was only in the late...