Objectives Of The Masala Restaurant Commerce Essay

Objectives Of The Masala Restaurant Commerce EssayMasala eating place is situated at mission bay, Auckland. at that place argon tot bothy 8 branches of the eating house all over rude(a) Zealand and plans argon in the pipeline to equal to(p) to a greater extent. The patch is becoming popular as it provides cheap and good select victuals apart from the rangy menu. The eating place and its opposite branches ar solely have by Mrs. Jyoti Jain. It caters to wide number of tribe and of various purifications. I had an interview from Jaspreet jassi who is the director of masala eating place, mission bay. Hence the menu contains nourishment from various countries however the speciality of the eating house is mainly Indian. To capture the market and have a diverse group of customers some(prenominal) of the spicy Indian solid foods atomic number 18 do light and some beats sweet to cater to the brisk Zealanders. The service towards the customers excessively is very professional.Objectives of the restaurant1. The main objective of the restaurant is to provide a wide range of food at reason able-bodied prices.2. Within 3 years the restaurant became popular in Auckland and few separate places, so they would like to expand and have more branches in other places in New Zealand.3. Their current strategy is to have 25 branches in exclusively of New Zealand by the year 2015.4. They would like to be an active and birdcall member of the community and participate in various community activities.5. To encourage in financial contri exception through with(predicate) continual re-investment.Finding and exposeline musical arrangement Structure and converse channelsMasala restaurant is unrivaled of the leading Indian restaurants in New Zealand. Earlier it was a small food joint with limited Indian food catering besides to the Indian community in Auckland. Later the owner realized that there were some people apart from Indians who overly liked the Indian food but opted for little less spicy food. So the precaution decided to dedicate their foods at three levels of spiciness, less, medium and hot. Through feedback from regular customers, they realized that they essential to increase the varieties on the menu. Then they added many impertinent dishes and each time a bran- freshly dish was tried out the customers feedback was taken into depict and further decisions were made ground on this.The employees understand their situation and responsibilities towards the society. There ar opportunities for both covering- nap bottom-up communication as it is needful for the restaurant use both courses for communication. Bottom-up is moves as per the placement and used in several atomic number 18a like Motivation team ups, rise knowledge opportunities, replicating human emergence, increasing communication, improve confidence.A business require to develop a strategy that is a symmetry of both the top-down and bottom-up in ensnare to be effective. The top-down onward motion includes draws development, equal employment and nothing tolerance policies, training, recruitment and retention programmes, brotherly responsibility initiatives, linking diversity to business goals and cultural- budge initiatives. This approach is required for top level leading in pasture to visualize and articulate the creation of an comprehensive surroundings inside the organization. Implementing of these requires hard work and the ability to see the restaurant from the bottom-up. Bottom-up strategies is more process focused. It focuses more on an individual. To identify that both someone is different and it s similarlyl happen lonesome(prenominal) one person at a time. Hence different education solutions and strategies have to be made as per each individual. Most often it is the responsibility of the top management during an issue or chore but in bottom-up approach its the responsibility of each individual (W inters, 2010).In a zero tolerance policy the employees get out hesitate to say anything thinking they mogul compensate fired but in a bottom-up approach it is a natural work team where there is more of learning in order to understand purify and hence athletic supporterers the team to work out more in effect. By using the bottom-up approach every leader right from the team leader to the top position all are teachers. Through their own behavior they project themselves as thought leaders or primary teachers. Top-down approach is more for the office darn the bottom-down is more for the team. every(prenominal)body has a say in the organization hence more chance of improving the restaurant (Winters, 2010).Due to all these above reasons the restaurant has to balance the two approaches and not follow just one. From the playing field on Masala restaurant it is set up that the restaurant does not have a balance between the two approaches.In order to take up this a success every me mber should get involved in the restaurant. If the restaurant uses only the top-down then there are chances of the diversity initiative halt in the middle or even before it starts. By the time the messages or information reaches the lower level it could have changed, issues misunderstood and an heavy goal or strategy may reach in the demise as a mere thought. In much(prenominal) a cheek the restaurant will lose time and money of all those who are involved.Work teams and group dynamicsThe work environment in the restaurant is a bit relaxed and everything depends on the line animal trainer who is currently trusty for everything. There are two types of managers those who exercise their power and show their leadership qualities obtained through experience and the other type are those who in order to get their team work done will take everything upon themselves and do closely of the team members tasks.In most cases the managers tend to be solace and are indistinguishable from other employees. Team work is categorized based on different field of specialization. Some are plant check to different experience and some as per the requirement. The manager gives a team and defines their roles and responsibilities. They focus on what they have to deliver and what their final destination is. Every team has a team leader, who al focusings creates or subdivides task for the team and manage his/her group members in helping them achieve their goal and create doorways by motivating them to get them to get around success which will help in their promotion path.The processes which have to be followed by an organization to control productive team work outance areBy developing goals and plans for casual use.Enhance communication among every member in the team finding making and solving problemsBuilding and maintaining positive relationships with crews.Resolve conflicts.Managers always instruct the task, whatever the task may be. The offset printing step is taken b y the manager and he decides the allocation of teams and schedules. General Manager has the spiffing license because Manager subjects to the General manager and he given all the ideas virtually task maintenance and role surgery, Once he allocates them then manager has the authority to distribute it. There are several ways to get the team output but generally the Masala restaurant use scrutinise tools to see the performance parameter and get the team resolutions.Stakeholder communicationA stakeholder is any individual or organization whoever is affected by the businesss activities. They washstand be directly or indirectly be interested in the company. They can be in contact with the company on everyday basis or on certain occasions. It can be the owners, the employee, the customers, the suppliers, the marketers or the advertisers and more.Every stakeholders priorities are different. The owners want good profit and sell graphic symbol food at cheap prices. For the suppliers i t is to supply good quality ingredients and other necessities at competitive price to the restaurant and as well make good profit. For the customers it is good and tasty food at cheap price. For the marketers and advertisers it is profit. For the employees it is a totally different reason a good salary, regular carry hike and scope for growth within the restaurant. Health inspectors too are stakeholders as their analysis upshot and certification is what builds up the confidence in the customers mind that the place they are eating in is as per the quality standards and hygiene.There are various such stakeholders as mentioned above who are directly or indirectly linked by the activities of the restaurant, but out of all these the most pregnant one is the customer. The running of the business and its meshwork depends on the customers.Organization culture employee obligationsThe culture and ambience in the restaurant is very friendly. The manager and its team of employees are very happy and satisfy working in the restaurant. They are content with their own responsibilities but it is not helping the restaurant. The manager being at the higher level is in a position to exercise his power, take decisions and act accordingly. When there are new employees who are in the learning process, the manager usually takes charge. He patiently does the work of the employees whenever required. He sometimes encompasss with customers till the employees learn. In most companies the managers use various approaches to sell their products and give utmost customer satisfaction. It is the role of the manager to be able to take orders, feedback and other alternatives in order to make their decision, not just to give orders. The more a manager is close to the team the better are the results at later stages of development and the employees become comfortable to go beyond the actual role activities. (Northhouse, 2007). converse Technologies and toolsEffective communication is required for any business to function properly. If workers dont advance with one some other the business cannot go a long way. This could result in the form of missed or wrong deliveries, mix up of food and customer specification. Nowadays companies use sharepoint, intranet sites, instant messaging and email. Intranet sites are helpful for small businesses to update or keep their employees in the come home of communicating new information. The workers can add about business wins, home job opportunities and sometimes put up periodic surveys (Conrad, 2012).The most important and valuable form of communication among businesses is instant messaging. This has become more superior then email. The managers and supervisors can keep a check on their workers such as if they have signed in and if they are at their desks or work. The answers for the business are also very instant and quick compared to emails. notwithstanding emails are still effective and widely used, especially if it is one to on e communication. Through online marketing the businesses can also let visitors and others outside New Zealand to know about their restaurant and can give them international offers. closeMasala restaurant is a small and growing business in New Zealand. The restaurant has a good and tasty menu catering to people from various countries with their various foods. In the beginning the restaurant was open only during the spends but now is open seven days a week and have customers throughout the week. After introducing the bar section there has been more people visiting the restaurant. The restaurant is a medium scale restaurant and the food is affordable by all, but the staff appointed are not very educated and do not come from the food application. There are no growth opportunities in the restaurant for the educated people hence those with no experience and required qualifications do not join the restaurant. The manager is the one leading the whole show. If the people appointed are fr om the industry and have certain knowledge of the food industry, it will help reduce the burden on the manager and make it easier to deal with the customers. The workers will not approach the manager for everything and will be able to decide and sort out things in a better way. The restaurant has a huge scope and potential to grow if there are more investors and the business moves away from being a sole proprietorship. fount of franchises will help the restaurant to grow and reach a large number of people. Introduction of recipes using seasonal foods too will be an added advantage. An in-house training if provided will give the workers scope for a better upcoming and hence people from the industry would think of joining the restaurant. From the field study done it has been observed that there necessitate to be a change in the companys values and objectives. A change in the work culture will greatly help the restaurant in future growth.RecommendationsOrganization structure and com munication ChannelsOn doing the research I found that there is still scope for the restaurant to perform much better in future. I would like to propose that the managers can make the employees perform and enjoy their work if there are many activities involving both the management and the employees. This way the employees will be freer to convey better and give customers feedback to the restaurant. The managers unbroken support does not get the utmost from the employees. The manager for better performance of his team puts more effort where the employees are not doing a affiliated or serious work. discourse Technologies and toolsMasala restaurant does not have a proper website. There is a need to have a new website with constant updating. They can send emails to customers informing them of in style(p) offers and new additions to the menu. They can also market through social websites like facebook and other networks. obscure from all these they can also advertise in papers or thro ugh pamphlets and flyers. The restaurant can go global and also open more franchises. Each branch can be owned independently. This way the restaurant can grow. They need to install new machinery like latest baking machines and upgrade as high tech as mathematical taking care of the financial aspect. By developing their website they can also introduce door delivery and undertake small contracts such as birthday parties and social get together.Work teams and group dynamicsThe environment has to be friendlier and knowledge based, so that the team works well and communicates effectively among themselves. Sometimes there are issues where one employee does not tell the other employee what feedback a customer has given. It is very important in the food industry to know the tastes, likes and wants of the customers. Every conversation is an important feedback to better the restaurant.The food has too much sweetness, which is not liked by many Asians. Care should be taken on this. Handling o f the bar too requires attention. Staff needs to be trained. Most of the employees are Indians it will help if they have a few locals or a multi-cultured environment. This will bring forth diverse customers through the employees too.To motivate the employees they can introduce rewards like incentives, food coupons, free weekend trip. This is the way to keep the entire employee up to date and attentive. There is another way to create Employee of the month and team of the month in the restaurant.Stakeholder CommunicationStakeholders involvement is very important. The restaurant is not very involved or interested in communicating with their suppliers. Regular meetings with them will give better feedback. Discounts on certain days kept aside for the family and friends of suppliers and the employees will bring in more people. Stakeholders are the fastest mode of communication. By pipeline more people are likely to visit the restaurant as it builds confidence in new visitors who are try ing the restaurant for the first time. Apart from profits other goals like quality and hygiene are to be taken care of too.Following the above recommendations will help Masala restaurant to reap better profits and expand their branches. Better strategies and company policies involving the recommendations will also to a certain extent bring down the issues faced in the restaurant and develop an interest among the employees to learn new things. Apart from that there is scope for the employees to grow.Value to the OrganizationThis business report is really helpful to the organization because in this I worked out on the various issues related to the communication have some points which can be helpful to the organization with the help of the report they can improve their communication process or they also come to know about the problem at their communication system. In my report I also recommend some ideas, which I learn during my study. According to me, it will give some more benefits a nd come about communication system.During my report I found many things, like masala restaurant have their 8 branches all over the new Zealand, It is family owned business, now the owner of masala is jyoti jain. She looks after all the branches. My report helps them in many ways because I analyze all the categories and provide the shell recommendations. If they use that ideas it may help them to become a challenger to their competitors.So according to me they make a specific person or way to convey the messages or communication. Email, video calling is good example for clear communication. It helps the organizations into many ways