Analysis Of Nandos
3.0 Description of the Organisation
Founded in 1987 by Fernando Duarte and Robbie Brozin in Rosettenville, South Africa (Nando's, 2016a); Nando’s is the high-street restaurant chain that proclaims itself to be ‘the home of the legendary Portuguese flame-grilled Peri-Peri chicken’ (The Telegraph, 2013).
Nando’s Group Holding Ltd earned revenue of £535 million in the year ending Feb 2014 (Pendleton, 2015); with over 1,200 restaurants across 30 countries (Walker, 2016).
This report will be study on one of the Nando’s branches located at Mahkota Cheras, Malaysia. An interview was conducted with the store manager (Refer to Appendices 1) and questionnaires where gathered from 100 responses as the primary sources of information for the research. …show more content…
The analysis consider both Nando’s storefront’s operation and the manufacturing plant’s operation. The model is illustrated (Refer to Appendices 3) and the analysis is presented …show more content…
The factory will produce high volume of fresh ingredients, such as the chicken, adopting a systematic procedure and required specialised equipment to ensure the quality and standardisation of each of the products. These products will then delivered to the stores all over the country and prepared for the customers, in a smaller volume.
A middle-high variety of the output can be observed, where most of the products are standardised, mainly using the similar products (chicken and Peri-Peri sauces). However, the restaurant has some degree of flexibility in terms of services and the workers also have sufficient knowledge to satisfy customer’s request. For example, the store manager described that if the customer were not satisfied about the way they prepared the chicken, the workers will then re-cook the meal according to the customer preferences.
The restaurant have middle-high variation of demand, where customers preferred to visit Nando’s for dinner (72%) according to the responses of the questionnaire gathered. Moreover, the store manager also described that the restaurant will experience peak period only during the weekend or festival
Founded in 1987 by Fernando Duarte and Robbie Brozin in Rosettenville, South Africa (Nando's, 2016a); Nando’s is the high-street restaurant chain that proclaims itself to be ‘the home of the legendary Portuguese flame-grilled Peri-Peri chicken’ (The Telegraph, 2013).
Nando’s Group Holding Ltd earned revenue of £535 million in the year ending Feb 2014 (Pendleton, 2015); with over 1,200 restaurants across 30 countries (Walker, 2016).
This report will be study on one of the Nando’s branches located at Mahkota Cheras, Malaysia. An interview was conducted with the store manager (Refer to Appendices 1) and questionnaires where gathered from 100 responses as the primary sources of information for the research. …show more content…
The analysis consider both Nando’s storefront’s operation and the manufacturing plant’s operation. The model is illustrated (Refer to Appendices 3) and the analysis is presented …show more content…
The factory will produce high volume of fresh ingredients, such as the chicken, adopting a systematic procedure and required specialised equipment to ensure the quality and standardisation of each of the products. These products will then delivered to the stores all over the country and prepared for the customers, in a smaller volume.
A middle-high variety of the output can be observed, where most of the products are standardised, mainly using the similar products (chicken and Peri-Peri sauces). However, the restaurant has some degree of flexibility in terms of services and the workers also have sufficient knowledge to satisfy customer’s request. For example, the store manager described that if the customer were not satisfied about the way they prepared the chicken, the workers will then re-cook the meal according to the customer preferences.
The restaurant have middle-high variation of demand, where customers preferred to visit Nando’s for dinner (72%) according to the responses of the questionnaire gathered. Moreover, the store manager also described that the restaurant will experience peak period only during the weekend or festival