Strategic Background and sales service
“The Coffee Hall” will provide a casual light snack dining facility outlet. The core of the product is coffee – in every variety and form. The dining service will be offered amidst a unified team spirit amongst the crew and personnel. Consistency of overall service conduct will be based on a standard operational procedure and culture. The warmth, efficiency and effectiveness of the service will be immediately felt as soon as the guest walks in until they decide to come back again.
This means that after-sales and follow-through sales service will be implemented. Paramount to the strategy of “The Coffee Hall” is maintaining, sustaining and continuously uplifting the quality of food, drinks and coffee through rigorous routine check and impeccable maintenance of equipment and premises. The calculated and maintained temperature suitable to sustaining quality of food raw materials in refrigeration or otherwise will be impeccably observed. The menu of “The Coffee Hall” will be redesigned every 6 months.
What will compose the menu would be a variety of coffee and tea preparations; snacks like sandwiches, delicacies and pies; fruit drinks and shakes. For every menu change, a food taste laboratory will be conducted. This will be an opportunity to simultaneously hold public and customer relations by means of invited selected, regular guests to take part in food taste tests of new menus, like, a new sandwich mix. The menu will be presented in a single panel board that will be artistically and aesthetically designed.
This will be an efficient and expeditious way of food and item selection. The food and drink mix will all be in accordance with the guidelines of the food authority with regards to health considerations. The stock and inventory of raw materials; ingredients; dining supplies and consumables will be conducted every 25th day of every month. Purchasing and replenishment of the same will be conducted in accordance to inventory levels and done every 30th day of every month. Also read Panera Bread PESTEL analysis
The functional maintenance check of equipments and appliances and any refurbishing or repairs will be conducted during the 5th day of every month. This will be conducted through overnight work. Daily housekeeping, hygiene, cleanliness and waste management activities will be held twice a day: half an hour before opening time and up to one hour after closing time. Waste disposal will be executed in accordance to the strictest health standards through a waste repository to be constructed by the utility room where cleaning materials are kept.
There will be two restrooms/washrooms to be built: one for the female gender and one for the male gender, together with a separate baby changing cubicle. Within the premises of “The Coffee Hall” camaraderie, confidence, even confidentiality will be the ambiance to be exuded. They will generate the feeling of being within their personal dining table of a home away from home. The coffee shop will ensure it meets customer expectations even up to the littlest anticipation of how many tissue papers will be sufficient for each use.
“The Coffee Hall” therefore recognizes the importance of customer relationship management. From the basic “smile”; “thank you”, “may I help you” – this involves anticipating and creating needs. This aspect of the service of “The Coffee Hall” will ensure the customization of products and services of the business that will endear customers to feel at home. The objective is to make sure that they come back again and again that will eventually establish “The Coffee Hall” as their sanctuary, their place of relief, their place of safety and security. (Moore & Longenecker, 2008:348-369)
