Assignment 9A - Testing the Hypothesis, Part 2

Testing the Hypothesis, Part 2

WHO: 

• Through speaking with my five interviewees, I found that although my product applied directly to Restaurants, there were some restaurants that didn't apply, based on size and revenue production. Two of my interviewees brought up points about "Mom and Pop" type establishments, the example being given as a bagel shop. It's small enough and has few enough employees that their communication styles would differ (and likely be more efficient) than those with numerous employees.
• One interviewee stated that Restaurants that do not produce a certain threshold of revenue would benefit simply because they cannot afford it. This coincides with the size of the Restaurant as well.
• Another point brought up is current training methods already in place. If a restaurant already has a strict and effective Operating Procedure, they would likely not invest in something that they already have. If a restaurant feels they communicate well and have an efficient way of doing things they will shy away from the product.
• A point was brought up that this product/service can also expand from being exclusively Restaurants to service hotels/theme parks/other hospitality-related teams as it requires large scale communication to ensure these run smoothly.

WHAT:

• This solution is designed to promote better communicate, not better management. It is a tool that can be used to assist in managing and create better energy,  however it will not "fix" a bad manager.

WHY:

• In some ways, I believe there isn't a need, and with others, it's in a different way. For example, the "Mom and Pop" type establishments likely don't need a new communication method as they're size is pretty telling. The ones that cannot afford it need it the same way, but cannot afford it so they would need to look for it in a different method. Those that currently have a successful operating procedure likely still have the need as well, but there's always opportunity to refine your communication style to adapt to the ever-changing environment.

                                   Inside the Boundary                           Outside the Boundary

Who is In        Mid-size to Large Restaurants with            "Mom & Pop" type establishments

                         a specific hierarchy                                     where everyone picks up each other's slack

                         Large chains & Franchises                          Restaurants that do not produce enough 

                                                                                              revenue to pay for it

                         Other hospitality avenues- hotels,               Locations with efficent & effective 

                         theme parks, multi-departmental                 Standard Operating Procedures

What                An effective and efficient method of          A "fix" for poorly trained or under-

                         communication between management        qualified managers

                         and employees on the floor.         

Why                 Haven't found an Operating Procedure that works

                         Lack of direction from owners or General Managers

                         Too many employees/too much going on