Competitive Priorities and Capabilities
(order of Importance Top - Bottom)
Quality
Flexibility
Time
Cost
Quality
Top Competitive Priorities:
At Chis
Michaels our Top Competitive Priorities are Quality and Flexibility.
Quality
Customers
come to our Restaurant and Lounge because they expect only the best, which
means high quality food products and an outstanding service. We therefore
constantly train our back and front of the house staff to maintain a high level
of consistency. This also means that we only order high quality products form
suppliers we can trust and rely on.
Flexibility
Flexibility
Flexibility
is also very important in the restaurant industry. Only if we are able to
fulfill our customers needs and wants are we able to stay on top of the field. Being able to offer a big variety of menu
items as well as adapting to highly customized orders is one of our biggest
strengths – The customer is always king! This is why we constantly encourage
our chefs, bartenders and other employee’s to come up with new creative ideas
and incentives to attract new customers. Flexibility is also important when it
comes to our suppliers. We heavily rely on them to work with us when it comes
to out of the order deliveries as well as delivery times and dates.
Less Focused Competitive
Priorities:
Less
Focused Competitive Priorities at Chris Michaels are Time and Cost.
Time
When it
comes to time, it is important that orders should be fulfilled as quick and
accurately as possible. Trained staff and adequate equipment is therefore very
important. Making sure that customers feel welcomed right away as well as being
taken care of, something that needs to be emphasized to the front of the house
staff at any point. Time is also of essence when it comes to ordering. Orders
are normally placed on certain days of the week. Suppliers should therefore
deliver the product on particular days during certain times.
Cost
Cost
The
least important Competitive Priority for Chris Michaels is Cost. Customers expect
higher costs but these costs need to be reasonable in order for out customers
to leave happily and come back again. Neither less we try to come up with plans
to utilize products in different ways to safe money. Our staff is also trained
to eliminate waste, which means double-checking customers orders to avoid
mistakes, as well as using all goods wisely. Another thing that can sometimes
turn out to be the hardest thing is ordering the correct amount of new goods.
