Recommendations

There are a few changes that would improve Cocco Bello. The first is to have someone in charge of all the employees. The owner could hire someone to be the manager or could simply promote one or two of the bar workers as the restaurant managers, but would continue working behind the bar. This would allow problems to be dealt with immediately. Currently the owner has meetings with the employees only once every two months. That means any changes needed to be made might have to wait up to two months in order to improve the restaurant. That’s not enough. With a manager, changes can be made immediately if needed. The manager would make sure everyone is doing their jobs correctly. Also, the manager would make that nobody is slacking off and everyone is treating the customers well. Without the manager, there is nobody at the restaurant to keep the employees in line. This would improve the quality and speed of the service at Cocco Bello.

Another change is to order the right amount of food for inventory based on what is most popular. Currently, the head chef orders 25lbs of chicken on the bone, 25lbs of chicken off the bone, 20lbs of fish, and 20lbs of steak every day and changes the specials depending on what is left. It would be better to figure out how much of each kind of food the restaurant goes through daily on average. Then order so that the restaurant would have a bit more than the average amount needed but also making sure to take into account how much is currently in inventory. This would be better because then the head chef could determine what the specials will be based on what he thinks will sell more instead of basing it on what is left over. Also, this method will make sure the food is fresher because there will be less left over. This would improve the quality of the menu and the food.