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Nowadays, innovative management strategies are widely accepted by a variety of business fields in order to shape cost-effective management conditions and hence to realize more profits. In such business spheres, the restaurant business cannot be an exception; amid overheated innovative management environment, meanwhile, many restaurant entrepreneurs make an attempt to curtail cooking costs by changing ingredients such as butter and margarine like the case of Happy Pancake House restaurants. With that said, a new management strategy, such as food-ingredient replacement of butter by margarine, should be prudently pondered on in the respect of customer satisfaction and its sustainability.
One question that is crucial to deal with the new management strategy by which Happy Pancake House restaurants will increase profits by substituting butter with margarine is whether or not 98 customers who did not complained about margarine supply are veritably happy about the substitution. Notwithstanding the business manager of Happy Pancake House restaurants maintained that only roughly 2 percent of customers complained, the rest 98 people could acquiesce in the ingredient change. It follows that, a more precise survey on how much proportion of customers is gratified with replacing butter with margarine should be conducted in the respect of customer satisfaction.
Along with conducting a more accurate survey on whether a majority of customers are satisfied with that butter was substituted with margarine, the servers of Happy Pancake House restaurants should not delude customers asking for butter into being given margarine. If aforementioned customers come to know the fact that the butter served was margarine, they will be irate about it; the speculations, both customers cannot distinguish butter from margarine and customers use the term ‘butter’ to refer to either butter or margarine, are dangerous self-complacence. Eventually, the irate customers will impair the reputation of Happy Pancake House restaurants and therefore the restaurants will not be sustainably managed in the long run. Furthermore, irrespective of the customers’ irateness, those customers who know the nutritional difference between butter and margarine, the latter stems from vegetable oil so that it includes trans oil that is one of insalubrious unsaturated fat, so who avoid ingesting margarine, will be veritably dissatisfied with the fact that margarine is served in lieu of butter. Consequently, customers’ dissatisfaction will incur the infamy of Happy Pancake House restaurants and then the end of sustainable management.
Various attempts to innovate business environment and therefore to realize grater profits are made in varied business fields these days. That being said, reckless-so-detrimental-to-business innovation and management strategies are likely to fail easily after all. Conclusively, such innovative management strategies should be pondered on the basis of customer satisfaction and their sustainability. |