Summary: The following assignment is made on and after interviewing the owner of All Spice Restaurant, Mr.

Rakesh Jindal and his wife Mrs. Paramjeet Kaur. The restaurant is located at the city center serving authentic Indian cuisine with 16 covers (Cover is place for one individual to have his /her meal). Taking that interview as a base, I have investigated on the performance of the restaurant to identify the problems in the restaurant operations. These assignments also includes the possible solutions in theoretical perspectives and from my own experiences as I did my Diploma in hotel management and catering technology and have an experience of more than nine years working in a septrum of hotel from a steward to a Deputy Manager for a hotel. Introduction: Rakesh Jindal (Owner of the All Spice Restaurant) opened his business out of his passion and hobby, he used to work for an Indian restaurant in India 7 years back and out of his interest he used to cook food and give to the customers who comes to his customers for free and asked them for their feedback on the food. Later he realized that he can start his own restaurant out of the feedback he got from the feedback he got from his customers. He moved to Newport when there are enough people in the city, where as now only 10% of the people still existed in Newport. He claims that Newport used to be most happening place in regards to its population and business. All Spice Restaurant is an authentic Indian cuisine restaurant serving all types Indian food with a 12 cover seating restaurant at the city center. This restaurant has a see through kitchen which enables all the customers to see how the food is been cooked and therefore, every guest who comes to the restaurant will know what is quality of food they are being served. It can be said as a family business as only the owner Rakesh Jindal and his wife were working and managing the complete restaurant. The Organizational chart as mentioned is very simple, however all the activities which need to done to run the restaurant are been accomplished using this simple organizational structure. The owner of All Spice restaurant takes care of all the activities which are involved in purchasing using his closing and opening inventories with an assumption of that particular week s business. He also takes

care of marketing activities, not physical marketing techniques such as ads, leaflets, banners etc, however any guest who visits his restaurant he maintains a very good relation by serving food, by keeping in touch with the customer by regularly calling them and updating them on new recipes, Meeting them personally in regular intervals etc, which help Mr. Jindal in marketing by word of mouth and increasing customer data base.

All Spice Restaurant

Rajesh Jindal Restaurant Owner Mrs. Paramjeet Kaur

Purchasing

Kitchen Cleaning Vegetable Cutting Cooking

Marketing

Serving and Clearance Accounts & Finance

Business process of All Spice restaurant: Business process can be described as the sequence of tasks to be done in an organization or a company to effectively complete or run there day to day process towards the common goal of that organization or the company. In most of the organizations this business process will be defined using a flowchart of the tasks in a sequential way. In the chosen Small and medium enterprise (All Spice Restaurant) business process sequence can be best explained using the below simple flow chart to identify the five performance objectives of operations management and to possibly look for a solution for better performance of that organization.

From the above business process flow chart of All spice restaurant the day starts with mis en scene which is a French term mostly used in hotels for setting up the place for the operations. All spice restaurant generally opens for lunch and dinner, and therefore once it is opened at about 11.00 am the owner of the restaurant looks at the cleanliness of the restaurant and checking if he has enough raw materials for that weeks operations, based on the reservations he has and once he receives the indent materials he will look at the quality of the material is received and accepts the indent if the quality is as expected. Once the place is ready with all the required raw materials he will start with the mis en place.

Mis enc place is everything ready in place , which includes chopping the vegetables, meat and getting ready with pre-cooked gravies. In this process the manager of the restaurant will see to that if he is left with any of the previous day left-over food which can be further used, setting the required cutlery and crockery for that day s operation. Once he is done with the mis em place the actual operation of the restaurant starts, depending on how efficiently he managed to do his mis em scene and mis em place. The restaurant operation will include taking orders, serving food, and taking the appropriate feedback on the food being served and presenting the check once the guest is done with his / her meal. This is the time when the staff of the restaurant will make an attempt to get the feedback and make them feel like coming back to the restaurant. Which in turn help in getting repeated business and marketing through word of mouth marketing. Problems Identified:  The problem being identified while interviewing Mr. Jindal (Owner of All Spice) is the amount of wastage is huge as the food is been cooked the amount of guest was not as expected. Here as per the regulations of the UK government the food can t be stored for more than 24 hrs and even the quality of food can t be low as it affects the business all together. Mr. Jindal even mentioned that if he can reduce at least 20% of the wastage he should be doubling the profits that he is making now.  The other problem being identified in All spice is the economical and political issues which are effecting the business environment. The increased taxes and the mortgage on the place is been raised rapidly and to cope up with these issues the business is really not doing very well. The duration of the mortgage is for 15 years and the its just been 4 years that the business is started and still need to go for the next 11 years which is one more constraint for this restaurant.  Competition is one of the major factor which is effecting this business as per Mr.Jindal discussion, now a days readymade food is available all over with a very economical price when compared to the food at All spice. The reason being the increased prices of vegetables and overheads and high quality of food etc., however the customers these days doent have enough

time to have their meal in a very relaxed way spending more time. The general tendency of the customers these days is buy some readymade food and finish it in less than 15 -20 minutes and get back to work, however if they need to go to an authentic Indian restaurant the serving time will be not less than 15 20 min depends on what is the order, and by the time they finish their meal it will be not less than 30 -45 mins. The figure below will give us an insight of the five performance objectives and how are they related to the operations from the above few problems identified

The figure above illustrates the five performance objectives and how do they impact on the organization. The five performance objectives are: 1. 2. 3. 4. 5. Quality Flexibility Cost Speed Dependability

The quality of the food will have a positive impact on the food, however it sometimes even have a negative way as quality food needs time and cost is involved, and due to high cost and time the business may go down as the customer don t have enough time and can t spend so much on food.

Quality
Open Kitchen Quality Suppliers Cleanliness

Flexibility
Customized food Home Delivery