Irie Caribbean Restaurant
What is this case study about in general?
The case study in general is a synopsis of Irie Caribbean Restaurant in Toronto, Canada that describes menu history, training process, décor, marketing, the background of its management team, restaurant logistics within the business target area, demographics and financial management.
What specific issues are associated with it?
There are a few issues that associated with Irie Caribbean Restaurant
Location (Demographics)
Even though Irie Caribbean Restaurant is located on a business accessible by public transportation, within close proximity to a large university and major highways along the cross streets the area demographics of Italian and Portuguese does not met the demand for a Caribbean eatery.
Menu and Menu Description
Irie Caribbean market’s itself as a Caribbean restaurant but the lack of menu description detail the origin of each menu items does not such that is more than a Jamaican restaurant. The physical menu does not flow well making it bland and unappealing. There should be a separate menu for each meal period that highlights the portion size difference in comparison to the price difference.
Menu Pricing
Current menu pricing is not consistent between meal periods if there is no portion difference. Each menu items also ends in a different dollar amount. Pricing should end either $.99, $.00 or $.49.
Restaurant Logistics
The lack of visibility is a major concern for guest, who can’t identify the location due to lack of lighting and signage. When guest enter the restaurant, there is no hostess station, coat closet or waiting area. It is a safety issue for guest to over-crowd the entrance hall. Guests at the bar are uncomfortable because there is no definition of space. Additionally the restaurant restrooms can’t accommodate more than one person and pose additional safety concern with guest congregating on the stairs. Although some changes can’t be made because of laws, accommodations can be done
The case study in general is a synopsis of Irie Caribbean Restaurant in Toronto, Canada that describes menu history, training process, décor, marketing, the background of its management team, restaurant logistics within the business target area, demographics and financial management.
What specific issues are associated with it?
There are a few issues that associated with Irie Caribbean Restaurant
Location (Demographics)
Even though Irie Caribbean Restaurant is located on a business accessible by public transportation, within close proximity to a large university and major highways along the cross streets the area demographics of Italian and Portuguese does not met the demand for a Caribbean eatery.
Menu and Menu Description
Irie Caribbean market’s itself as a Caribbean restaurant but the lack of menu description detail the origin of each menu items does not such that is more than a Jamaican restaurant. The physical menu does not flow well making it bland and unappealing. There should be a separate menu for each meal period that highlights the portion size difference in comparison to the price difference.
Menu Pricing
Current menu pricing is not consistent between meal periods if there is no portion difference. Each menu items also ends in a different dollar amount. Pricing should end either $.99, $.00 or $.49.
Restaurant Logistics
The lack of visibility is a major concern for guest, who can’t identify the location due to lack of lighting and signage. When guest enter the restaurant, there is no hostess station, coat closet or waiting area. It is a safety issue for guest to over-crowd the entrance hall. Guests at the bar are uncomfortable because there is no definition of space. Additionally the restaurant restrooms can’t accommodate more than one person and pose additional safety concern with guest congregating on the stairs. Although some changes can’t be made because of laws, accommodations can be done