How Fairuz can increase productivity without neglecting service quality

Introduction improvement quality is defined as the gap that exists between client expectations and their perception of the process. Service productivity, on the early(a)(a)wise hand, is defined as the efficaciousness with which resource inputs ar transformed to stir value for clients (Barnes, 2003). In the hospitality industry, node pleasure is achievable done ensuring that they are provided with the silk hat possible religious service quality. This go push through non scarce determine their satisfaction, but withal their possibility to return or advise the caller-out to other(a) potential customers. Just like quality is paramount, it is to a fault merry to ensure that productivity is at its optimum so as to furnish for all customers, specially during peak seasons (Grigoroudis &038 Siskos, 2009). In this estimate, companies are expect to ensure that service quality does non compromise productivity, and vice versa. This get across presents a proposal for F airuz, a Lebanese eatery that operates in London, on the antennaes that quarter be used to growing their service quality without high-and-mighty productivity. The eatery serves Lebanese pabulum, and has a seating capacity of 75 clients at whatsoever given snip (Fairuz, 2014). By applying the strategies that are suggested in this proposal, the comp whatsoever will be able to increase customer satisfaction and narrow operation costs.ProposalThere are several aspects of Fairuz that ought to be intercommunicate in increasing service quality and the overall productivity of the eatery. As this proposal aims to make these improvements at Fairuz, it will focus on upward(a) the position of the restaurant in the market by making it to a massiveer extent competitive than other restaurants of its level.Improving ProductivityThis section presents the onsetes that Fairuz restaurant inescapably to use in order to increase its service productivity. Though on that point are many admit tancees that hindquarters be used to achieve this, this paper suggests three approaches that Fairuz roll in the hay use. These include improving employee productivity, development keystone effect indi lowlifets to measure productivity and utilization of applied science (Assaf et al., 2011).Employee productivityProductivity of employees in service companies is largely dependent on human resource practices or policies used. The collective efforts that are made by employees towards the attainment of organizational objectives vary with the effectiveness of the human resource surgical incision (Bratton &038 Gold, 2012). The nearly appropriate way in which their productivity flowerpot be increased is by dint of applying different employee motivation strategies. These include offering presumable remunerations, bonuses and rewards (Hartnett et al., 2011). Employees at Fairuz can in like manner be made more profitable by standardizing all processes, procedures and policies in th e organization to create a nose out of order. This saves time and maximizes faculty (Medeiros et al., 2012). Even though these can be achieved at Fairuz, they may be hampered by high employee turnover because Fairuzs call on out may not allow it to compete with larger companies in price of employee salaries. Small restaurants are always faced with the risk of losing employees to larger organizations.Measuring surgery through key performance indicatorsPerformance indicators that can be used by Fairuz to measure its performance, to establish flaws and make improvements, vary with the different departments. In regard to staff, the restaurant has to ensure that it has a sustainable wage cost (Sainaghi et al., 2013). This can be done hiring small but sufficient number of employees to cater for the 75 guests that the restaurant targets to serve. This will reduce the wage burden in the company and also make it possible to remunerate them well. Labour or wage costs can also be minimiz ed by ensuring that employee turnover is minimized, given that it is nearly impossible to completely eliminate it, especially in restaurants. Costs that could be used in training impudent staff members monthly or weekly can then be directed to more productive activities in the organization (Choi et al., 2012). Other key performance indicators that can be used by Fairuz to determine its performance include seating faculty, stock value, costs of food and profitability (Sainaghi et al., 2013).Using engineering to increase ProductivityMost of the companies in the services sector, which include restaurants, are fast adapting to the technological changes taking place in the industry to increase productivity and efficiency in service delivery (Tzeng &038 Chang, 2011). Fairuz can use technology in all its departments to achieve an increase in productivity. For instance, it can acquire new-fangled ovens or stoves for its kitchen that can be used to prepare more of food in a shorter time and on less energy. This not sole(prenominal) makes it possible for the company to cater for many customers, but also increases its efficiency (Sloan et al., 2009). engineering science can also be used to ease chat among employees within the restaurant. In this case, one of the technological equipment that Fairuz should acquire is the kitchen display dodging. This system provides real-time updates and schooling about food orders that project been made by clients and also monitors the speed of service (Katsigris &038 Thomas, 2008). This is quite effective and time-saving than the traditional approach where servers had to take orders from clients then go to inform chefs in the kitchen. This consumes more time and is prone to human error. Whilst it is expected that technology will contribute towards an increase in efficiency and productivity, Fairuz has to consider that the initial costs to be incurred in setting up these technologies and training employees on how to use them is quite high. Therefore, an digest assumes to be done to establish the most specimen technologies to implement, which will assure it of a good return on investment (Allen, 2011).Improving qualityEven as Fairuz strategizes to improve its productivity, it is also vital for it to ensure that the quality of service is not compromised. Thus, this section explains approaches that the restaurant can use to increase the quality of provided to its clients.Ensuring employee competenceRestaurants allow different departments that require different skills and competencies in executing their respective responsibilities. They can be classified into managers, chefs, servers and miscellaneous employees (OFallon &038 Rutherford, 2011). To ensure quality, Fairuz has to ensure that it hires employees that have the infallible qualifications and become needed in delivering their required duties. In addition to this lawful training sessions have to be organized to improve their competencies. If emplo yees are competent, the chances of deficient service quality are greatly reduced (OFallon &038 Rutherford, 2011).The fact that the restaurant serves Lebanese food means that the majority of clients are Lebanese. Thus, the company needs to ensure that a section of its employees are familiar with the Lebanese culture, foods and other dimensions that may affect their service perception. Being a small restaurant that mainly targets the Lebanese population, it may be challenging to hire the best talent since slew with skills in this industry often target to work for larger organizations (Jang &038 George, 2012). Therefore, Fairuz may be limited to selecting low-income people who may not be quite competent and provide them with on-job training to improve their competence. This approach can mainly be applicable for selecting employees in positions that do not require special skills, like waiters.Utilizing quality cadence toolsIt is quite vital for organizations to ensure that they have an ideal framework that they can use to gage their quality of service. This involves benchmarking the companys current progress, makeing the problems that might exist, predicting future outcomes and using key quality indicators that are applicable in the restaurant melodic line to establish their position in terms service quality (Barnes, 2003 ).For Fairuz restaurant, measurement service quality should be done by comparing customer expectations and their perception of service. Whereas all restaurants work to meet or exceed customer expectations, there are several factors that may limit their capabilities to attain this objective. It is frankincense vital for Fairuz to collect regular client feedback to enable it establish any flaws that may exist in its service delivery and make the necessary changes (Grigoroudis &038 Siskos, 2009).One of the most convenient ways that Fairuz can do this is through requesting waiters and receptionists to ask guests whether the meals met their ex pectations. The company also needs to link its website to a third-party redirect examination website like Tripadvisor, which will be vital in monitoring any customer feedback any time a review about the restaurant is made. Other approaches that can be used to do this include direct follow-up emails to clients and engaging more with clients over well-disposed media avenues. Positive feedback is an indicator of good service, while negative feedback indicates that the service offered is substandard and appropriate measures need to be taken to improve. One challenge that can be associated with this approach is that near clients views may be biased or in some cases, clients may provide conflicting feedback.Making comparisons with competitors in the marketPerception of services at Fairuz is coition to clients perceptions of services in other neighbouring restaurants. In this regard, Fairuz will only be the preferred choice if its service quality is considered to be netter than that o f its competitors (Grigoroudis &038 Siskos, 2009). To obtain a competitive edge over other restaurants, Fairuz has to ensure that it utilizes customer feedback so as to align its services with the customer preferences. Due to the fact that customer tastes and preferences are prone to regular change, Fairuz also needs to carry out regular customer research by collection of customer feedback to try on what changes it should consider making (Barnes, 2003). Through tertiary monitoring websites or by visiting its competitors loving media sites, Fairuz can be able to identify the core strengths and weaknesses of its competitors. These will be instrumental in ensuring that makes its services give way than those of its competitors (Kalluri &038 Kodali, 2013). However, whereas it is assumed that Fairuz is only in competition with restaurants of its level, there could be other bigger restaurants with unmatched capabilities that may be targeting the same clients. This poses a great threat t o Fairuz.Using Technology to Improve Service QualityService quality in restaurants can be improved through incorporating several technological solutions. Whereas food is a major part or determinant of customer satisfaction, the whole experience of customers in the restaurant is also dependent on several factors (Tzeng &038 Chang, 2011). For instance, Fairoz can ease the process of making reservations by providing an option for it on its website. In addition, free Wi-Fi can be provided in the restaurant for clients who are interested in surfing the internet when having a meal at the restaurant. Technology can also be used in the collection of customer feedback, which is vital in improving the service quality at Fairuz. The most appropriate cost-effective approach that is relevant to the present-day customer is social media sites like Facebook and Twitter (Tuten &038 Solomon, 2012). Fairuz has to consider subscribing and increasing its activity on social media to monitor customer fee dback. Point of Sale (POS) systems are also ideal feedback collection systems for restaurants. Though the mentioned technologies improve the service experience of customers and can also be used by the company to improve its service production, there are certain disadvantages that may arise. For instance free Wi-Fi might betray some clients to internet threats, especially those who may be unaware of how to conceptive their information when online (Cheema &038 Papatla, 2010).ConclusionService quality and service productivity are both vital for service based companies, which include restaurants. Therefore, as companies accomplish to increase their productivity, it is also necessary for them to ensure that service quality is also improved, and vice versa. This proposal has provided suggestions of approaches that can be used to improve service production and service quality at Fauruz, a small case leaf Lebanese restaurant that is based in London. The suggestions that have been pres ented include effective human resource management approaches, utilization of quality and production measurement approaches, and incorporating technology in the restaurants operations. Though these recommendations have a high potential of increasing service quality and productivity, some of the limitations associated with them have also been provided. Whereas this proposal has provided suggestions for Fairuz, they can also be applicable to other companies in the industry.ReferencesAllen, K.R., 2011. Launching New Ventures An Entrepreneurial Approach. Mason Cengage Learining.Assaf, A.G., Deery, M. &038 Jago, L., 2011. Evaluating the performance and scale characteristics of the Australian restaurant industry. Journal of cordial reception &038 Tourism Research, 35(4), pp.419-36.Barnes, J.G., 2003. Establishing Meaningful guest races Why some Companies and Brands Mean More to the Customers. 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