Menu Case Study, business and finance homework help
Menu Case Study, business and finance homework help
âItâs Ocean Perch. Take it back,â said Samuel Ludwig, the Stadium Clubâs executive chef to the man making a food delivery at the kitchenâs receiving dock. âIâll just have to see if I can get what I need from another supplier before tonight!â
âO.K.,â said the deliveryman, âWhatever you say. Iâll take it back.â With that, the driver for National Foods removed the top box from a stack of boxes he had unloaded, and placed the rejected box back on his truck.
As David Berger, the Innâs food and beverage director, approached the executive chef, he could see that Samuel was upset, âWhatâs the problem, Samuel?â asked David, âThe problem,â replied Samuel, âis National Foods and no Lake Perch.â
âWhat do you mean?â asked David. âWell,â said Samuel. âToday is Friday, and you know how popular our âFriday Fish Fryâ special has been.â âYes,â replied David. âItâs going great.â David knew that Samuel had developed an âAll You Can Eatâ Friday Night Fish Dinner special that was very popular with the areaâs residents. It had been promoted highly and Lake Perch fillets were the featured item. The hotelâs supplier of the perch, as well as many other meat and seafood items, was National Foods.
âNational Foods claims they are out of Lake Perch. Iâve got to get on the telephone and find some. Iâm not sure what we will have to pay for it,â said Samuel as he hurried away, âBut dinner starts in four hours.â
David went to his telephone also. He called Toshia Lawrence, his sales representative at National Foods. âToshia,â began David, âYou canât be out of Lake Perch! We have over 200 people coming to dinner tonight, and at least half of them will want our Fried Fish Special!â
âIâm sorry David,â replied Toshia, âBut Itâs like I told Samuel when we first bid on your purchase specification, and he placed the order with us. Lake Perch is a tough one. Its availability depends on the catch, and that varies weekly. Thatâsâ also why the cost varies so much from week to week. Remember, Samuel said he wanted fresh, not frozen fillets, and trust me, if I have them, I can ship them to you. If I donâtâŚ.well, all I can do is try to make the best substitution possible. But I know Samuel doesnât like it!â
David again considered his menu. Samuel was simply trying to maintain the quality standards established for the Fish Fry Special. He knew that this particular menu item was extremely popular, but he could not help feeling that it had been selected improperly. The fresh Perch fillets were very tasty, but the volatility of their supply and cost had caused problems before. He wondered if there were other seafood items that that could be just as popular, but which could be procured at a more consistent cost and without the supply problems they were currently experiencing. He decided right then to explore his alternatives.
âToshia,â said David, âYou know the seafood market, and the tastes of our local clientele. What item would you recommend if we were considering a permanent replacement for the Lake Perch?â
Case Study Questions below-
1. When the Friday Night Fish special was initially planned, what roles should Samuel and the Stadium Clubâs food and beverage director have had in the decision to select the type of fish to be used?
2. What are the âpros and consâ of using frozen perch for tonightâs production if it can be purchased within the next several hours?
3. How should the decision about whether to change the type of fish used for the fish fry be made? Assume the type of fish will be changed. What, if any, tactics should David, Samuel and/or others implement to inform the public including regular guests?
Menu Case Study