Cs Khanâ€™s Kitchen
Khanâ€™s Kitchen: Feeding the City Dwellers
1. How does KKL maintain its food quality? Why does the company use separate specialized boxes instead of single-use boxes?
KKL maintains its food quality through various approaches in that the management ensures the raw food materials are fresh and formalin-free. After the foodstuffs like rice have been cooked, they are sent to the company laboratory to be tested for their quality, if it is fresh and ready for consumption. The food inspection is conducted to ensure the food is secure and not contaminated. Also, the company maintains high standards of cleanliness since, after coking and delivery, the packaging containers and cooking utensils are thoroughly cleaned and checked by the management whether they clean before they are stored for the following day (Jashim, 2021). This ensures food served the next day or prepared with these utensils is clean and cannot contaminate.
The company uses specialized boxes for food packaging because such containers are designed specially to maintain the food temperature for up to six hours, unlike single-use ones. Also, the specialized containers are reusable once the customers are done with their meals and can be retrieved back to the hotel, cleaned, and used in the following packaging. This helps the food company cut off the costs of buying food containers repeatedly.
2. Discuss KKLâ€™s backend and frontend service models. Suggest ways to make them more effective.
KKL’S backend service model includes the selection of raw material supplies from their suppliers, whereby they get the very fresh ones for the day. After selection, the food materials are taken to the factory for washing and making sure they are clean and, later, sent to the respective departments with the KKL. After they are sent to these departments for cooking, the food is checked and inspected in the labs for its health quality and later on organized and packed in specialized boxes for delivery. Delivery is usually done depending on the orders given for that day.
The KKL’S fronted model begins when the customers order foodstuffs through the phone or online; then, the KKL notes these orders down so that they may send them all to the food department early enough. The food department thus estimates the food to be cooked depending on the total order made by the customers, then prepare it in advance. After that, delivery begins to different destinations, although they do not do deliveries to a destination with less than four orders to cut such costs (BCG, 2015). The customers receive their food orders, and upon finishing, the KKL retrieves their specialized packing boxes back to the hotel, cleans them, and sets them for the next day’s delivery.
KKL can make these delivery models more effective by incorporating different methods of delivery; for example, they should always have more staff to deliver so that, if a particular location has one order, they can be able to deliver the food to the customer instead of declining it due to the less expected number of the order from such area.
3. How is KKL different from other online food delivery services such as Grubhub or Doordash? What are KKLâ€™s customer retention strategies?
KKL is different from other online food deliveries like Doordash and Grubhub in that KKL uses a better strategy to reach out to its customers. Also, unlike other food deliveries, it only delivers food to a location with four or more orders. It also introduces a new menu every three months, unlike Grubhub and Doordash. Introducing a new menu to the customers helps them break the monotony of serving the same meal for a long time. In addition, KKL uses this strategy to retain its customers in that they stick around because they know the hotel will come up with new food ideas. Healthy food and clean ones that the hotel delivers to its customers also retain them in the same hotel every time because earlier on, they could complain the other hotels were serving rotten food and less hygienic.
4. Innovate or die. Use some examples from your own experiences or best practice to answer this question.
You are a restaurant manager who faces a reduced customer base and a workforce resistant to change. Think of two creative ideas that would use technology to maintain a positive work environment and increase customer turnover in the food service industry. Explain your reasoning.
As a restaurant manager, one of the best technological practices I would employ to solve such a problem is encouraging effective communication between the employees and the management team through social media platforms, not physical meet-ups. This will enable the staff members to talk about their challenges and way forward on what changes they want to be done to give the best services. Also, through social media platforms, I would initiate online training for the staff members on how they ought to give good customer service as well as how they should engage in talks with them. I ever experienced challenges as a worker in a certain hotel, and the explained practices employed by our manager have worked well since then.
BCG. (2015). Bangladesh: The surging consumer market nobody saw coming. https://www.bcgperspectives.com/content/articles/centercustomer-insight-go-to-market-strategy-bangladesh-surgingconsumer-market/?chapter=2
Jashim Uddin Ahmed, Anisur Rahman Faroque, UmmeMobasharatUl Jannat, Farzana Haque Anika & Mohammad Abdul Majid Online Published on (January 04, 20210) (Original Pub. Date: 2021) Subject: New Venture Creation, Emerging Markets Level: Khanâ€™s Kitchen Southern Asia | State: Industry: Food and beverage service activities Originally Published in: Publisher: SAGE Publications:DOI: http://dx.doi.org/10.4135/9781529763300 | Online ISBN: 9781529763300.
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