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Transcript of Kowloon Report
House/Restaurant Kowloon Restaurant, described as America's largest Asian dining complex, is on busy "Restaurant Row" along Route 1 in Saugus, Massachusetts. Visiting the restaurant is a tradition for many New England families on birthdays and anniversaries. It is also considered a top destination for fans of tiki culture and has been a stop on organized tours. History After three generations of ownership by the same family the restaurant has grown several times and a large range of Cantonese, Szechuan, Sushi, Polynesian, Japanese, and Thai cuisines are served in several themed dining rooms and lounges. Today Kowloon is considered one of the very best Chinese restaurants in New England. The Mandarin House restaurant opened November 30, 1950, in a converted ice cream parlor on the Newburyport Turnpike with a menu of a few dozen Chinese and American dishes. The dining room could hold 40-50 customers. In 1958 Madeline and Bill Wong bought out the first generation owners and began the second generation of family ownership of the restaurant. They changed the name to Kowloon Restaurant and Cocktail Lounge and began to grow the business. In the next 50 years the family added five additions to the original building and increased the capacity to accommodate 1,200 customers. Diners can choose from a number of themed dining rooms including the Volcano Bay Room, the Tiki Lagoon, the Mandarin Room, the Thai Grille, or the Hong Kong Lounge. Private events and a comedy club use the Luau Room. The menu has grown as the restaurant has added new dishes to keep up with the evolving American palate. First Polynesian dishes, then more Chinese when Nixon went to China, even more Chinese when Szechuan became popular, then Thai, and then Japanese and sushi. Guests now choose from a menu of nearly 300 items. In 2001 Madeline and Bill Wong were inducted into the Hospitality Hall of Fame by the Massachusetts Restaurant Association. The restaurant has also been nominated for addition to the Inventory of Cultural and Historical Resources by the Saugus Historical Commission. Bill Wong died in 2011 at the age of 88. Visitors will always find a family member at the restaurant as the third generation of the Wong family continues to run this independent business. The restaurant is reported to bring in over $8 million per year as the top-grossing Chinese restaurant in the United States. As Kowloon made its way to United States it started opening couple of its branches in different countries, one Filipino made assurance that this will hit in the Philippines. He had in mind that chinese cuisine will be be offly on-ground to the Filipino pallete. History in the Philippines So with all this thinking he made a franchise agreement to the restaurant, and that is where everything started.
The main branch of kowloon is located at West avenue, cor. Quezon Ave. in Quezon City. Main office for franchise is located at Tomas Morato Quezon City. There were 4 branches of Kowloon House all over the Philippines. Case Analysis SWOT Strengths Weaknesses Opportunities Threats Alternative Courses of Action Conclusion >Kowloon House offers take-out service which is open 24 hours and the food they offer are budget-friendly.
>The food that they offer is very affordable and with good choices. There are also financial considerations while maintaining the quality of food.
>A large selection of Menu.
>A unique type of service and offers catering services and event room rentals.
>Convenient location. >There are already new establishments which also offer dimsums/Competitors
>Economy is unstable (inflation, fluctuating demand and supply)
>Man-made disasters. >Lack of Ambiance
>Lack of consistency
>A reputation for slow service
>Lack of advertisement >It has many branches in different countries.
>It has been known since 1950 and until now it has many patrons.
>Changing customer tastes.
>People want to experience ,unique products and services. 1. Standard Operating Procedures
5.Educating and Training of employees/Staff Renovation Advantages:
1. The customers will be attracted.
2. Higher profit
3. Good advertisement
2. Waste of Time
3. Space for service are minimized. HACCP
1. Good advertisement
2. Improve food sanitation and hygene
3. Assurance of customers safety
1. Employees will take hardly in adopting the new system
2. Cost of Time
3. Costly Advertisement
1. Posibility to increase sales
2. The establishment will be known
3. business minded people will have interest for franchise
3.Stressful Training of Employees/ Staff
1. They will know the value of their products
2. They will know what to answer
3. Improvement in their service and production
2. Time consuming
3. Stressful Standard operating Procedures
1. Consistency on the Menu
2. Progression in terms of Operating Procedure
3. Orchestrated business management
1. Comunication disorder
2. Possible Confusion for it is hard to build policies
3. It takes time to build one END