SAMOUEL'S
GREEK
RESTAURANT
Casey Kaufmann, Sarah
Overcash, Saarah Dosani
How do the age and
effort of
employees affect
Samouel's restaurant
AGE AND
EFFORT
What factors affect
consumers
What factors affect
employment
EMPLOYEE &
CUSTOMER MODEL
3 options to recommend
to Samouel to improve
his company
RECOMMENDATIONS
2
What are some
limitations and costs
What will our
recommendations result
in
RESULTS & LIMITS
PRESENTATION AGENDA
HISTORY &
INTRODUCTION
Provide Samouel's
history/start up
Explain
the problem Samouel
is facing
Explain our role and
what will we provide
Owned by Phillip Samouel and his brother
Located in New York City
Built a Greek style restaurant
Facing competition and internal problems
A BRIEF HISTORY
-
WHAT'S THE PROBLEM
- Gino's seems to be more successful
- Phillip wants to find ways to improve their restaurant and
increase clientele
- How to improve customer satisfaction
- How to decrease employee turnover
3
WHY ARE WE HERE
- Run through customer and employee surveys to
determine what areas can be improved
- Find practical solutions to improving the
restaurant
- Provide real data to support claims
AGE COMPARISON
5
EFFORT COMPARISON
6
EMPLOYEE
MODEL
Alternative hypothesis: Employee effort and
employee age have a negative relationship
with likelihood to search for another job
EMPLOYEE
ANALYSIS
Employee Effort and Employee Age
significantly predicated Employee Likelihood
to Search for a New Job
8
CUSTOMER MODEL
ALTERNATIVE HYPOTHESIS:
•
9
The taste of food, good value for money, and friendly employees
have a positive relationship with the likelihood of consumers
returning to the restaurant.
CUSTOMER ANALYSIS
Food Taste,
Friendly Employees,
Good Value for Money
Significantly Predicted
Customer likelihood to return to Samouel’s
2
3
4
6
R² = 0.2163
7
Likelihood of Customers Returning
5
Relationship between Friendly Employees and Likelihoof of Customers Returning
Friendly Employees
7
6
5
4
3
2
1
1
10
RECOMMENDATION 1
Hire older employees who are less likely to be as
transient.
11
RECOMMENDATION 2
Have an emphasis on food taste for the price by:
• Not increasing ingredients and their price but
instead focusing on consistency
• Train line chefs
• Test-taste from time to time
12
RECOMMENDATION 3
Focus on hiring friendly employees by:
• Implementing a trial shift before
hiring
• Continue employee training
throughout employment
13
•
CONTINUALLY IMPROVING
SERVICE
•
•
SUSTAINED FOOD QUALITY
WHAT OUR RECOMMENDATIONS
WILL RESULT IN
LONG TERM EMPLOYMENT
•
Hiring older employees
will result in having to go
through the hiring process
less often
Since employees will
continuously receive
training, long-term
employees will
continuously build on
their customer service skills
Quality control and food
taste is maintained
regardless of organizational
change
Customers will be able to
depend on constant quality
for the same price
14
LIMITATIONS & COSTS
• Demand for older employees may
outweigh supply
• Continual training can be expensive
• Maintaining price can be difficult over
time
15
THANK YOU
We will now open the floor for any
questions.