Information and Communication Technologies Research Paper

Information and Communication Technologies - Research Paper Example Over time customers have become more and more demanding when it comes to quality of food and of fine dining (Gundersen, Heide, & Olsson, 1996). Hoteliers have admitted that there is an increase in competition when it comes to restaurants and the quality of food being provided to the customer. One of the reasons of the increase in competition is the creation of new concepts. Moreover exposure given to chefs and cooking experts by media has significantly raised the expectations of customers (Boone, 2008). Furthermore food served at restaurants in a hotel tends to act as a factor in determining a hotel’s position in the market (Boone, 2008). A guest at a hotel tends to judge the hotel based on the dining experience that he or she has (Gundersen, Heide, & Olsson, 1996). Business objectives and strategies: The business objectives of the restaurant can be divided into two main categories increase revenue generated and cut down unnecessary expenditures of the restaurant. ... The second approach is based on arranging a celebrity night at the restaurant that would help attract a number of customers to the restaurants (Fine, 2010). Contacting celebrities would depend upon the restaurant owner’s PR and his or her network (Fine, 2010). The third approach would be marketing about the restaurant via the internet (Bailey, 2011). Online advertising would be the main tool used for promoting the restaurant over the internet (Janoschka, 2003). Through online marketing the management of the restaurant would be able to get its message across to a large number of potential customers (Janoschka, 2003). Online advertising makes use of social media websites, mobile advertising and display advertising (Janoschka, 2003). To help increase the profit margin a price vibration model would be implemented at the restaurant. The model is based on two basic activities. The first activity is to increase the prices on the menu when the traffic within the restaurant is at its h ighest peak, which is during lunch and dinner time (Schmidgall, Hayes, & Ninemeier, 2002). The second activity is regarding the improvement of the menu. The menu can be improved by removing all those items that are least favorites of the customers. By removing such items from the menu the restaurant would be able to reduce the cost of production and hence helping it increase its overall profit margin. Removing an item from the menu must only be done after a careful analysis (Schmidgall, Hayes, & Ninemeier, 2002). To achieve the third objective of the restaurant, that is to gain customer loyalty, various promotions and rewards would be offered to customers