Question

Ace’s Fast Food and Beverages Inc. realized that they were losing customers and orders due to various delays and errors. In order to get to the root cause of the problem, they decided to track problems that might be contributing to customer dissatisfaction. They track complaints from diner satisfaction cards that are turned in at each table. The following list of the problems shows their frequencies of occurrence over a six-month period. Construct a Pareto chart to analyze this data and include a copy of this chart with your assignment. What recommendations could you make to reduce errors and increase customer satisfaction? In other words, what problems would you focus on first?

Error/Delay Cause	Frequency
Food taste	85
Food temperature	9
Order mistake	2
Slow service	16
Table/utensils dirty	57
Too expensive	4

Answer 1

As we can see in above chart that majorly the dissatisfaction of the customers coming up related to FOOD TASTE, this is main focus area for us to work on and later all other will follow priorty being given to Table utensilts dirty etc.

Now to work on these problems, the following things needs to be done by management to serve the customer better:

1. For Better Food Tase

• Appointment of new and talented Cheff needs to be made focusing on Food Quality, taste and better receipes.
• Taste the food every day in the morning when it is freshly cooked and also in intervals through out the day
• Proper hygience system must be maintain in terms of hand wash, hairs cover, vegies washed, etc.
• Receipes must be reserached
• Go and check the food of your competitors, taste it and find out what is missing in your end
• Check the customer taste in your specific area and find out what usually the customer demands there.

2. For Table/Utensils Dirty

• Better presentation is the key for attraction towards anything be it food or clothes
• If the table in which sitting is done is not clean, nobody will feel comfortable to walk in again
• Dish washer must be installed and watchout on its working system
• Employ more man force to check and clean the tables and surrounding

3. Slow Service:

• When the customer foot fall is more and manforce is less as needed, this is the case of slow servicing
• Need to employ more and eligible man force who can take care of it and help accelerating the process

4. Food Temperature:

• That is food served on the table after a span of time once it is cooked.
• This again emphasize on the need to employ more capable workers who can work enthusiastically.

5. Too Expensive:

• Customers are willing to pay more when quality is appreciable
• Where quality of food and other hygiene factors are there, customers won't pay much.
• Compare your prices with other competitors in the market and see whether your prices are way too high
• Give some discounts on the same price or offer some deals for future visits that will increase and create retainership

6. Order Mistake

• Train the existing staff well and keep them motivated
• provide some incentives to maintain their interest in work
• give some break and add shifts to different employees
• bring some alarm machine so that once the order is ready and made, can be easily traceable
• add some no. of particular tables accordingly

Thanks