Real-World Case Study McDaniel’s Burger Restaurant is a family-owned restaurant located in

Real-World Case Study

McDaniel’s Burger Restaurant is a family-owned restaurant located in a small town in Texas. The family has had the restaurant for three generations. People come from far and wide to eat at the restaurant, because McDaniel’s takes pride in cooking each burger to the customer’s wants and needs. The restaurant prides itself in having the most selections for meat and vege-tarian burgers. In addition, they carry a wide variety of toppings, such as ordinary toppings like tomatoes, bacon, cheese, onions, and lettuce, but also unique toppings like cucumbers, salsa, salad dressing, pineapple, and sprouts. Customers can decide how they would like their burger cooked: grilled or fried. Everyone in town loves McDaniel’s Burgers because they are personal-ized and delicious.

Lately, business has been increasing because the population has increased. The McDaniel fam-ily can no longer keep up with the demand and decided to sell their business to a bigger firm, Burger Business. Burger Business has many establishments and is used to catering to large crowds. Burger Business executives liked McDaniel’s Burgers but felt that the restaurant was not very efficient, because customers would have to wait a long time before their order was completed. Over time, the executives and consultants of Burger Business felt that they needed to have five different stations. The first station was for meat selection. For instance, the cus-tomer can choose from beef, bison, elk, chicken, or veggie patty. The second station was for meat preparation. The customer can choose if they want their meat fried or grilled and to what degree. The third station was for toppings. An attendant would help the customer with the top-pings for their burger. The fourth station was the side bar, where customers could choose drinks and sides such as French fries. The last station was the cashier, where customers would pay for their meal. Most of the employees of McDaniel’s Burgers were already trained in all areas of operations. Hence they could work in any station and in any order. The Burger Business execu-tives felt that this would help with employee satisfaction because they could work in a variety of stations and they could have more flexibility.

However, over time, the profits for McDaniel’s Burgers were not very high. Moreover, employee retention was at an all-time low. However, executives felt they could replace workers, because the task was so simple. In addition, several customers no longer liked dining in the restaurant as in the past. More customers were requesting to take their orders home. The executives were confused because they felt they had made productive and efficient changes. Initially, the executives felt that the reason customers felt negative about the business was because certain stations tended to have longer lines, such as the toppings and sides bar. Hence they divided the toppings stations into original toppings and unique toppings. They also divided the sides bar into fries and drinks. The executives also decided to get rid of toppings that customers rarely ordered, such as anchovies and sauerkraut. Overall, the executives were happy with the changes they made and felt that they could open more McDaniel’s Burgers in other locations.

1. In the end, Burger Business executives had a positive perspective of the future of McDaniel’s Burgers. Do you agree? Why? What are some potential risks or pitfalls that the executives need to be cautious about? What could they do to motivate workers?