2nd two genres

My first genre is a tri-fold poster board that has the 3 prepared food businesses on each one of the panels. Each panel contains a picture of an example of each type of business. They also contain the pros and cons of each. Some of these pros and cons are accompanied by a picture that matches the pro or con. At the bottom of each panel, there is a final thought explaining why i believe the fast-casual businesses are exceeding their fast food and casual dining counterparts.

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Wendy’s Inc. Workplace Evaluation
Location: ***** ****

Cleanliness: Because of the constant movement and the need to fulfill food orders, work stations are only cleaned and sanitized every thirty minutes on average. The same incident occurs with the floor too. The kitchen floor is only swept when a “rush” is over with. This can give customers a negative outlook at the stores cleanliness because the store’s kitchen is usually visible from the front counter. Fast food restaurant cleanliness is already looked down upon by the general public. Small things like a dirty floor or work station can hurt our image as a decent fast food restaurant.

Quality: The food is only good if it is sold within its allotted hold time. With so many foods that “expire” after an allotted amount of time, the employees are having problems keeping fresh, good quality food readily available. Fries seem to be the food that is constantly being criticized. Customers often bring the fries back up to the counter asking for fresh fries.

Speed: The employees are able to take the order, make the order, and serve the order at a quick and effective pace. While the food is not made 100% fresh, this allows the customer to get their food quick. This is also a factor when the prices are determined. While the quality of the food is still quite fair, the lack of 100% freshness is made up for by the price.

Overall: The restaurant is certainly nowhere close to being a sit down restaurant, but the store is for the most part clean and functional. The food is of average quality and is quickly and effectively made and given to the customer, which is the ultimate goal of a fast food restaurant.



Panera Bread Workplace Evaluation
Location: ********

Cleanliness: The work zones are cleaned after each preparation of a sandwich, bread, soup, etc. The kitchen cannot be seen from the front counter so the appearance of the kitchen is not extremely important, though the kitchen is still kept fairly clean. Eating utensils and trays are cleaned after each use. Since we use silverware and not plastic utensils, the dishes are not limited to just cooking pots and pans. It is important to maintain clean utensils because customers will not accept dirty ones.

Quality: All of the food is made fresh. The bread for sandwiches and sides is made hourly and no bread is kept longer than a couple hours. Soups are made as needed and are heated not to cook but to keep fresh.

Speed: Because all of our food is made fresh, it takes a few minutes to prepare it. The customers are given indicators that inform them when their food is ready. This is very affective and allows customers to get their drinks and a seat to eat before their food is ready.

Overall: The store is very popular and provides good quality food at a reasonable pace. Speed can always be improved upon, but the quality and freshness of the food always comes first. Customers choose Panera Bread over the others because they prefer and enjoy or fresh food. This store is a fine example of our goal.