Consider two restaurants with two different strategies: Vides Restaurant des ver

Question

Consider two restaurants with two different strategies: Vides Restaurant des verdures, a fast casual restaurant near campus geared toward a student population on a budget, and Maxime’s, a high end French restaurant where the average check is over $100 per person. Both restaurants have implemented a balanced scorecard to assess and monitor their performances.

3-1. Considering only the customer perspective, determine the most effective 3-4 measures to be used by Vides and by Maxime’s.

3-2. why might your choices of measures for each restaurant be so different, even though they are both for-profit restaurants?

Explanation / Answer

3.1

Vides Restaurant des verdures is a fast casual near campus geared toward a student population on a budget. The most effective measures for it are:

Maxime’s, a high end French restaurant:

3.2

Since both the restaurants are different and serving a different kind of customer their measures would be different.

Vides Restaurant des verdures is serving students so it has to be cost effective and serve low cost food for students and focus on serving maximum customers during a day. Hence, for Vides number of customers served would be very important since it wants to serve maximum customers to be profitable. It has to be fast in order delivery since it needs to maximize number of customers. It needs to monitor it costs, and ticket size received from each customer, so that it can focus on orders received more frequently. And it can deliver food to students, so that could be another important criteria to maximize profit.

Whereas Maxime’s, a high end French restaurant is a family kind restaurant which needs to provide a much better ambience and food quality to retain customers. It can charge a premium from its customers but has to offer a wide range of variety in terms of food. It should have positive reviews and customer feedbacks, hence that needs to be monitored. repeat customers means the food and service of the restaurant is good. It needs to monitor the items which are more frequently ordered as compared to the total number of items available, this gives the restaurant an idea of which items are doing good and if they should remove an item from menu and also keep inventory of more popular items.

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