Define the problem facing the client and summarize the key information in a problem definition worksheet. Create an issue tree to identify the potential key issues underlying Me clients problem.

Task 1: Fast Rood Restaurant RS mar.

The client is Beef Shake, a ‘Better Burger fast casual restaurant chain with 12 restaurants, located in London. The restaurants have a 1960s American diner dicor and the menu can be broken down Into 4 categories.

Beef/ Shake’s Menu

1 .Burgers and warm and cold sandwiches, including plant-based options, with a combination of 20 free toppings, served with fries.

2. Soft drinks, Unlimited refills from the ‘Freestyle’ fountain with 300 flavor combinations, some proprietary, from regular branded soft drinks or sparkling water, with or without extra flavorings, to exotic carbonated fruity drinks.

3. Fresh milkshakes, made with fruit and milkshake mix.ins to provide over LIAO varieties, some of which are proprietary and exclusive to !Beef Shake.

4. Desserts: cheesecakes, pastries, Ice cream and ‘bottomless’ frozen yogurt.

 

The first Beef Shake restaurant opened Its doors in May 2000 and, during the first 14 years of operations, the business grew rapidly. Between 2014 and 2019, Beef Shake still grew steadily but its growth rate did not match that of the previous years. The last restaurant opened in 2014.

The past two years have been difficult for Beef Shake. Successive Covid.19 lock-downs hit the business hard but profitability had already started to decline in 2019 and,according to the client, the restaurant Is steadily losing money. You have been contracted by the CEO of Beef Shake to discover the root of the problem.

Additional information:

• Beef Shake currently has a 696 market share of the London fast casual ‘Better Burger’ market.

• Beef Shake’s main competitors are:Shake Shack, Five Guys, Smashburger and, to a lesser extent,. Nando’s and Gourmet Burger profKhen.

• Compared to the sector average o BD to 125 seats, Beef Shake restaurants are more intimate and comfortably seat BOW BO people. Typical Beef Shake restaurant layout: 2 tables seating 6; 12 tables se .ng 4 and Stables se .ng i.e. an anrage of 72 seats and 20 tables per restaurant.

• Dinner service (Sprn-lOprn) average table tumover time is SO minutes, with a table turnover rate of 5, serving an average of 100 parties (based on 20 tables), whereas the average seat turnover rate is 4.5, serving an average of 2BB covers /based on an average of 64 occupied seats out of an average of 72 available seats). Table tu 0. r time, table tumover rate a. seat turnover rate are below sector benchmarks of 45 minutes, .7 ands respectively.

NB: Table turnover rate refers to the average number of times a table is flipped during service. Seat tumover rate refers to the average number of times a seat will be occupied during a serving peri.. A seat tumover rate that is lower than the table turnover rate means not all available seats at the table are filled e.g. a number of 4-person tables may be seating parties of 2 or 1

• Beef Shake has stated its main strengths and capabilities are related to its strong brand, high.. uality, menu a. customer choice, excellent customer service and the strong team dynamics among its employees.

• Employee turnover is 129w, which is below the hospitality sector average of 3095.

Required Mr Task 1 (Comments for task 1 should not exceed 500 words in Mak}

1. Define the problem facing the client and summarize the key information in a problem definition worksheet.The words contained in Me problem definition worksheet are not part of the word limit.

2. Create an issue tree to identify the potential key issues underlying Me clients problem.