Behind the Kitchen Door

[Excerpt] How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions - discriminatory labor practices, exploitation, and unsanitary kitchens - affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers\u27 organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Houston, Los Angeles, Miami, Detroit, and New Orleans

Increasing younger customers in restaurants through marketing

This research is conducted in ‘The Original Thai Restaurant’, to increase younger customers for the restaurant. A study into this topic is very significant, as the younger generation account for the majority of purchasing power compared with others. A mixed approach has been taken for the research, including qualitative and quantitative methods. Data was collected by distributing questionnaires to customers, and the restaurant manager was interviewed to get more information regarding the strategies of the restaurant. Bar graphs and pie charts were used to analyse the data collected from the questionnaires. Several scopes were studied as part of the literature review, to prepare for conducting the research. The purpose of the research is to find out reasons why fewer younger people are coming to the restaurant compared to the older generation, and to recommend marketing strategies to resolve the problem. The lack of entertainment facilities and an expensive menu were found to be a cause for the lack of millennial customers in the restaurant. Providing Wi-Fi, and live music were solutions to increase millennials in the restaurant

Restaurant Workers in Crisis: A Report on the Unsafe, Discriminatory and Unfair Labor Practices that New York City’s Workers Face Every Day

[Excerpt] This report highlights the illegal and unfair practices of New York City’s restaurant industry by reviewing recently published reports and sharing examples of the frequently illegal employment practices that New York’s restaurant workers face every day. This report concludes that the Responsible Restaurant Act (Intro 569), currently under consideration by the City Council, would help to improve restaurant practices by encouraging the city to license only responsible employers when issuing or renewing operating licenses. The Act is an important step for the City Council to take to ensure that our restaurants act responsibly and better protect workers

Consumer preferences for organic and welfare labbeled meat: A natural field experiment conducted in a high class restaurant.

This paper describes a natural field experiment conducted at a high-class restaurant. We discuss some of the challenges of incorporating a state of the art choice experiment in the daily running of the restaurant without affecting the customers’ restaurant experience. The case we explore is how credence attributes like organic and animal welfare affects real customer choices in the restaurant

Disrespecting the Minimum Wage: How States Limit the Opportunity for Restaurant Workers to Support Themselves

This paper examines the inequality in the restaurant industry in America. It focuses specifically on the tipped minimum wages in different states compared to the real minimum wage and looks into the gender and racial inequality present in restaurants. The first section analyzes the history of tipping and what it has become in the United States. The paper then moves to describe different struggles that tipped workers in the restaurant industry have to face. The paper also discusses different arguments to raising the tipped minimum wage and compares states with a tipped minimum wage and states without a tipped minimum wage. The paper looks at a Massachusetts state law specifically to analyze how the state is trying to protect tipped workers but is actually contributing to inequality among workers and the ethnic and gender minority cycle in tipped work. The final section describes different movements restaurant workers have started and the battles they have won as well as restaurant owners who have decided to join in the restaurant reform movement. The paper concludes with suggestions for consumers to help the fight and explains why the livelihood of tipped workers in the restaurant industry should and does matter to all American customers. This paper examines the inequality in the restaurant industry in America. It focuses specifically on the tipped minimum wages in different states compared to the real minimum wage and looks into the gender and racial inequality present in restaurants. The first section analyzes the history of tipping and what it has become in the United States. The paper then moves to describe different struggles that tipped workers in the restaurant industry have to face. The paper also discusses different arguments to raising the tipped minimum wage and compares states with a tipped minimum wage and states without a tipped minimum wage. The paper looks at a Massachusetts state law specifically to analyze how the state is trying to protect tipped workers but is actually contributing to inequality among workers and the ethnic and gender minority cycle in tipped work. The final section describes different movements restaurant workers have started and the battles they have won as well as restaurant owners who have decided to join in the restaurant reform movement. The paper concludes with suggestions for consumers to help the fight and explains why the livelihood of tipped workers in the restaurant industry should and does matter to all American customers

Restaurant Workers in Crisis: A Report on the Unsafe, Discriminatory and Unfair Labor Practices that New York City's Workers Face Every Day

This report highlights the illegal and unfair practices of New York City's restaurant industry by reviewing recently published reports and sharing examples of the frequently illegal employment practices that New York's restaurant workers face every day.This report concludes that the Responsible Restaurant Act (Intro 569), currently under consideration by the City Council, would help to improve restaurant practices by encouraging the city to license only responsible employers when issuing or renewing operating licenses. The Act is an important step for the City Council to take to ensure that our restaurants act responsibly and better protect workers

Identifying best practices for customer satisfaction in an Indian restaurant

Customer satisfaction is a theoretical idea that involves various factors such as the quality of the product, the quality of the service provided, the atmosphere of the location where the customer purchased product or service, as well as the price of the product or service. In other words, customer satisfaction is a measurement that helps us to know about the expectation of the customers. Therefore, it is not easy to measure the actual level of customer satisfaction. The aim of the study is to find the significant reasons for customer satisfaction and dissatisfaction in Mithaiwala restaurant. The Mithaiwala restaurant is in Frankton, Hamilton, and this restaurant is a part of Mithai Investment Limited Company that is located in Auckland. The store in Auckland provides the stock for the restaurant in Hamilton. The company was incorporated on 12 March 2015 and registered on 27 June 2016. This study examines the internal and external analysis of the restaurant. In this report, the researcher has analysed different factors that have significant impact on customer satisfaction, such as, the quality of product and service, customer satisfaction strategies, and competitive advantages. These factors show how to add value at a low price, reveal marketing channels, provide skill advantages, are socially sound, and indicate the competitive location of the restaurant as well as showing value for money. A competitive analysis has also been completed as part of this report. Quantitative research methodology was used for the research to measure the satisfaction level by undertaking a survey. A questionnaire consisting of 13 questions was distributed. The research result was analysed through pie charts and bar graphs. According to the result, most of the customers were highly satisfied with the price, location, taste of the food and customer service of the restaurant. After analysing the result, the researcher discussed the whole research report and drew conclusions. At the end of the report, the researcher provides some recommendations on the basis of the conclusion to increase the level of customer satisfaction in order to promote expansion and growth of the business