This case describes the operations of a limited menu restaurant illustrate the following topics: restaurant as operating system, cost structure in a limited menu restaurant; areas of competitive advantage; basic process analysis in a service situation and the development of a formula for a multi-site concept.

This case describes the operations of a limited menu restaurant illustrate the following topics: restaurant as operating system, cost structure in a limited menu restaurant; areas of competitive advantage; basic process analysis in a service situation and the development of a formula for a multi-site concept.
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from
Jay Rao
Source: Babson College
8 pages.
Release Date: 1 January 2000. Prod #: BAB035-PDF-ENG
Mongolian BBQ HBR case solution

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