Question

You are the manager of a Sushi buffet restaurant. The current price for all you can eat sushi is $21++ per person during lunch period. On the entrance door there is a sign warning of no wastages of food as wastages would be charged. You have done your research as most adult would eat about 6 to 7 plates of sushi of about 2 pieces of sushi per plate during lunch. The menu price per plate is $5 per plate if ordered separately from the buffet. The lunch period is 90 min per table. The wastage to be charged would be equivalent to the $5 per plate. You decide to improve the customers’ traffic into the restaurant and increase profits by having a promotion. You propose that the buffet price would not be changed but offer each patron a piping big bowl of ramen noodles for free as soon as the patrons are seated. The promotion attempts at analyzing that patrons would most likely not wait for the noodles to get cold to eat them. In your opinion, identify and explain the economic sense that is being applied here for the sushi buffet restaurant

Answer 1

Ответ:

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Answer 2

The proposed promotion of offering a free piping hot bowl of ramen noodles to each patron has several economic sense aspects that can benefit the sushi buffet restaurant:

1. Enhancing Perceived Value: By offering an additional item (ramen noodles) at no extra cost to the patron, the perceived value of the buffet is increased. Patrons feel they are getting more for their money, even though the buffet price remains the same. This can attract more customers and increase traffic to the restaurant.

2. Differential Advantage: The addition of ramen noodles creates a unique selling proposition for the buffet, setting it apart from competitors. Patrons are more likely to choose this buffet over others due to the added value of a complimentary noodle dish, contributing to a competitive advantage.

3. Reducing Perceived Waiting Time: Serving a piping hot bowl of ramen noodles as soon as patrons are seated gives them an immediate and satisfying start to their meal. This can help reduce the perceived waiting time for the sushi buffet and keep patrons occupied and happy while they wait for their sushi to be served.

4. Encouraging Customer Loyalty: By offering a little extra without increasing the price, the restaurant can foster a sense of goodwill and customer loyalty. Satisfied customers are more likely to return and recommend the restaurant to others, leading to repeat business and a broader customer base.

5. Minimizing Food Wastage: The addition of the ramen noodles can also help minimize food wastage. Since patrons receive a free bowl of noodles, they may be less inclined to over-order sushi, thus reducing the potential for wastage and associated charges.

6. Optimizing Resource Allocation: Offering a complimentary noodle dish helps optimize the allocation of resources (in this case, food costs) by utilizing an affordable item (ramen noodles) to enhance the overall dining experience and attract more customers. The cost of noodles may be relatively low compared to potential increases in revenue and customer satisfaction.

In summary, this promotion strategically utilizes economic principles to maximize value perception, differentiate the buffet, manage customer flow and perception of waiting time, encourage customer loyalty, reduce food wastage, and optimize resource allocation—all of which can ultimately lead to increased profits for the sushi buffet restaurant.