Wednesday, December 14, 2016


With popular, easy-to-cook foods, we have established a fair price for the experience and the food. We have developed a healthy price that, with generous portion sizes, allows our company to make a profit as well as keep guests happy with price. "Value is the difference between what customers get when they buy a product or service and what they pay to get it. All customers desire good value. But good value is not the same as low price." (pg 6)

Wednesday, December 7, 2016

Week 10 EOC: Top Restaurant In Vegas

Restaurant and foodservice customers buy products, service, and an overall dining experience. To provide excellent service, managers must understand the elements all customers seek when they make restaurant and foodservice purchases:

  •  Quality products
  • Another fantastic dinner with incredible views of Las Vegas. Had the 4 course chef's choice dinners. My wife had the blackened salmon with prawns, and I had the surf and turf upgraded to the lobster tail -- everything cooked perfectly. Juvy, our waitress, took wonderful care of us during the entire dinner. If you're in Las Vegas, you can't miss this dining experience. A bit pricey, but worth every penny!

  •  Quality service
  • -  A great experience. The meal was very well prepared. The steak was awesome and very tender. A great view of the mountains and the city and strip. Our waitress did a wonderful job! It was interesting seeing people sky jump past the windows too. It's not cheap but if you want cheap McDonald's is down the street
  •  Cleanliness
  • Beautiful rotating view of the city. The restaurant rotates so slowly that you hardly notice it but it is a fun aspect. Lunch menu was very affordable and cafe-like. Dinner is more expensive. Two of us ate dinner, no dessert or appetizer and the bill was around $110.00. Most of the menu is Ala-carte so you can order what you want. They do have dress standards for dinner which is nice. The setting feels very formal - great place to take friends or have a corporate meal.
  •  Value
  • - The whole place rotates, so you get fantastic views of the whole city. The food was fairly expensive, between $35 and $50 a plate. For four of us, including drinks, it was about $250 with tip. The food was not spectacular, but it was good, you're paying more for the view. If you're looking for the view, without the high cost to eat, I suggest the twice baked potato. It was $12, but it was huge, tasty and filling
  •  Total experience
  • This restaurant has the trifecta - great service, wonderful ambiance and quality food. 

  • Service: We were welcomed to the restaurant at the main desk on the "ground" level and then whisked to the 106'th floor where we were again greeted and welcomed to the restaurant. We were invited to enjoy the lounge while we waited for our table, which was great. Our server was great for the entire meal service as well.

    Ambiance: You are on top of the world.. OK maybe not. but You are on top of Vegas, and the revolving view is awesome. You get a chance to see the entire valley. The strip view is great, of course. It is kind of surreal to look down on all of the hotels that you typically are looking up at! The restaurant is on floor that rotates you around the building. Very cool Stuff

    The food: I have had the chance to dine at some truly amazing restaurants in my Vegas life. This ranks up there among my favorite. I wouldnt rank it up there with "the best" but its darn good! I had a 12 oz skirt steak, cooked to perfection. We also had some Wagyu Beef Carpaccio which was really good. The drinks were great, and the sides were great - Butternut squash risotto, potato au grautin, button mushrooms.

    Overall: I would go back again and again. I was really satisfied with my experience here.

Wednesday, November 30, 2016

Week 9 EOC: Tipping

With the restaurant industry growing more and more, that calls for more employees--  tipped employees, such as waitresses, bussers, servers, and carhops. Over 10 million people in the United States are working at a federal tip-wage, only 2.13 an hour.

However, the concept of getting rid of the tip-wage has come to the mind of many. If the tip-wage is cut and all employees within the food service industry are put at minimum wage, this can cause a problem. "The federal minimum wage for the latter is $7.25, but the federal minimum wage for tipped workers has remained stagnate at $2.13 since 1991, with no adjustment for inflation." (

With a tip-wage being diminished and workers being put on the state-level minimum wage, jobs can be lost. In the food service industry, labor cost is one of the most important factors of the industry. Having more employees at a minimum wage level will deeply affect the staff situation-- employees may notice a cut in hours, or even be laid off. 

Within the industry are different components that qualify an employee as a "tipped employee".
A tipped employee must make over $30 a month in tips to qualify as one. As the tip-wage is set at a federal rate of $2.13, an employer must make up for the lost wages if an employee is not making the equal amount to the federal minimum wage. " A tipped employee engages in an occupation in which he or she customarily and regularly receives more than $30 per month in tips. An employer of a tipped employee is only required to pay $2.13 per hour in direct wages if that amount combined with the tips received at least equals the federal minimum wage. If the employee’s tips combined with the employer’s direct wages of at least $2.13 per hour do not equal the federal minimum hourly wage, the employer must make up the difference." (

As the industry grows, more employment opportunities open up. However, industry growth can be brought to a halt if tip-wage is taken away. Within the industry, rumors about the tip-wage being taken away can cause job loss and cut hours. With many youth working in the industry as a starter job, employers are required to pay a set minimum wage on the tipped employees. "The 1996 Amendments to the FLSA allow employers to pay a youth minimum wage of not less than $4.25 per hour to employees who are under 20 years of age during the first 90 consecutive calendar days after initial employment by their employer. "(

Wednesday, November 23, 2016

Week 8 EOC: Three Quotes

1-Examples of competitive advantages include a convenient location, specialty food, personalized service, takeout service, delivery service, ambience, and entertainment. (pg 13)

2-In some cases, industry standards or norms can also be very valuable in helping managers establish their own operation’s service standards. If service standards are not carefully identified and documented for future reference, the standards may not be known and followed by all. (pg275)

3-Value is the difference between what customers get when they buy a product or service and what they pay to get it. All customers desire good value. But good value is not the same as low price. (pg 6)

Wednesday, November 16, 2016

Implementation, Evaluation, and Control

Without implementation, evaluation, and control, our business, Comfort house, our managers would not know how well our business is doing. "Once a marketing evaluation is completed, it is important to use the information obtained to identify how to improve the success of both the plan and the business. If, for example, an establishment falls short of an external or internal marketing goal, managers need to determine the cause and what needs to be done to correct the problem." (pg 14) We took advantage our our promotions and incorporated them into our evaluations. We are able to see returning locals and even returning tourists.


Distribution can refer to many parts of a business-- distribution of product, distribution of services, and so on. "Samples often induce an immediate purchase, allowing the establishment to quickly sell an item. Depending on the portion size of the sample, the product, and its distribution, samples may be costly or provide a poor return on investment." (pg 161)
We are hopeful, and confident that if Comfort House distributes samples along the streets of Downtown Las Vegas that our product will become recognized and popular. Not only will our product be recognized, but our service as well. "Experienced managers working in the restaurant and foodservice industry know that the top complaint is not bad food; it is poor service." (pg 305)


Only being open for a month does not allow our business to have many promotions. However, we plan to give the first 50 people their first meal free, just for coming in! As most restaurants have, we plan to offer a ten percent discount for all military veterans, firefighters, and police force personnel. One way we plan to promote our month-long business, is sending our employees around downtown and handing out flyers for our grand opening. "In the restaurant and foodservice industry, promotion is the means used to communicate to customers." (pg 27)
We hope to see many people try our new restaurant, but more so we hope to see people return for a second meal!