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Andy Recipe

Andy's Italian restaurant has been very successful, recording a 30% yearly net profit compared to the industry average of 20%. This success can be attributed to several factors, including retaining employees for long periods of time and having customer-oriented service policies. Andy also established the restaurant as a reputable brand with a consistent menu that customers recognize. Andy employs three managers with diverse skill sets to efficiently run restaurant operations. While Andy delegates well and relates positively to customers, he could improve his technical skills in monitoring finances more closely. Overall, Andy's strong human and conceptual leadership skills have led to the restaurant's long-term success despite some weaknesses in technical areas.

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Liezel Lopez
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227 views2 pages

Andy Recipe

Andy's Italian restaurant has been very successful, recording a 30% yearly net profit compared to the industry average of 20%. This success can be attributed to several factors, including retaining employees for long periods of time and having customer-oriented service policies. Andy also established the restaurant as a reputable brand with a consistent menu that customers recognize. Andy employs three managers with diverse skill sets to efficiently run restaurant operations. While Andy delegates well and relates positively to customers, he could improve his technical skills in monitoring finances more closely. Overall, Andy's strong human and conceptual leadership skills have led to the restaurant's long-term success despite some weaknesses in technical areas.

Uploaded by

Liezel Lopez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Andy’s recipe

Without any doubt, Andy’s Italian restaurant is a huge success. His restaurant records a net
profit of 30 percent yearly which is more than 20 percent average profit made yearly by
most restaurants. Considering that in the last 25 years Andy’s restaurant has been
operating several restaurants have folded, this is a great achievement. It therefore raises
the question on what the restaurant is doing right in the business that makes it possible for
it to survive for such a long duration. One of the reason for Andy’s success is the ability of
retaining workers for a long duration. Danielle, one of his managers has worked for him for
more than 6 years. In the hospitality industry, this is remarkable since it is characterized by
a high employee turnover. Loss of staff leads to loss of skills and knowledge (Your
Workforce nd p. 89). Retention of employees ensure productivity is not lost and that
resources and time are not wasted in the recruitment of new employees.

Another factor that has led to his success is his services which are customer oriented. Not
many restaurateurs permit customers to bring their own food items. Andy takes that risk
however and is rewarded by customers who spend large sums of money in his restaurant.
His willingness at accommodating the requests of the customers helps him attract and
retain new customers. On top of this, he has also established his brand as a brand. His
menu is relatively fixed and customers always know what they are able to get by visiting
him. Goodson (2012) states that brands “are psychology and science brought together as a
promise… convey a uniform quality, credibility and experience”. Andy’s restaurant has
established itself as an Italian restaurant of great repute and it has loyal customers who
value the brand thus ensuring it enjoys long term profitability.

Andy employs 3 managers with diverse skill sets. It is this diversity dovetails that makes
operations efficient. The managers have also helped in effectively running the
restaurant. Andy is good at delegating and allows his managers to carry out their work
without micromanaging them. This is what has led to the success of the restaurant. Kelly
has great technical skills. She is proficient in the ordering process and food preparation.
However, her conceptual and human skills are poor. She needs to work on her people skills
through attending classes on personality-coaching. This will boost her skills of relating with
people well.

Danielle has good conceptual and human skills. Not only does she relate superbly to
customers, she also grasps the notion of what Andy’s restaurant is about. Danielle
understands the vision of Andy and implements it in her work. However, she has poor
technical skills. She does not grasp the financial aspect of the business. She can improve on
her technical skills by enrolling in financial classes. This will improve her technical skills. On
the other hand, Patrick has great technical skills and the ability to work in different areas of
the restaurant. His human skills and poor and he is unable to relate to customers well. He
has to improve his human skills through enrolling in personality training classes. His
conceptual skills are poor as well as approaches issues in terms of black and white thus
alienating people. He needs to be mentored in order to grasp the bigger picture.

Through the leadership of Andy, the Italian restaurant has proven to be quite a success.
Northouse (2006) states a good leader is supposed to have 3 basic skills-technical,
conceptual and human. Andy has good human and conceptual skills. He mentors his
managers well and also relates with customers by fulfilling their needs. However, he has
poor technical skills. He never monitors the financials of the restaurant closely enough.
Despite this, Andy’s restaurant is a success that nets a high profit and has been operating
for several years. This is an indication that a manager does not need to be competent with
all skills in order to succeed. Human and conceptual skills are of great importance to all top-
level managers.

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