no. 5Attica Beautiful, Rare and Unique igredients
foodie onlymake good foodYou don't need a silver fork to eat good food. Paul Prudhomme
Attica's HistoryAttica is a 2 Michelin star fine dining restaurant in The restaurant is now focusing on pick up andMelbourne. Ben Shewry is the owner and the one delivery service now more than before. It is wellbehind all the operations of the restaurant. It is known for its food type ,Australian cuisine so a lotlocated at number 74 Glen Eira Rd, Ripponlea of healthy vegetable options are on the menuMelbourne Victoria. The restaurant serves a 13- (Attica, 2020).In 2016, Attica restaurant was alsocourse meal with commodities obtained from the voted number 1 in Australia’s top restaurantnative ingredients of the Ripponlea estate. The awards in the Australian financial review.Attica isrestaurant used to open from 6 to 7:30pm all days popular with its red kangaroo tartare with bunyaexcept for Sundays and Mondays only but now nuts and cabbage dishes amongst other sensualtimes changed because of the Covid crisis. dishes (Dupleix, 2016).
The main challenges faced by the restaurant include: Sourcing the right staff with the technical skills and qualifications to match the job and as a solution to that at Attica restaurant the owner is doing operations as well as working as the head chef of the restaurant to ensure the customers are getting quality food.(Attica,2020)Another issue is the issue of the external This is a great solution as it eliminates the problemenvironmental forces, Covid-19 natural disaster of food miles which includes the poor quality ofbeing on top of the list.The restaurant is now doing the final products if the commodities are beingdeliveries to comply with the government laws sourced from a very long distance.Growing ownregarding the probable solution of reducing the vegetables and herbs is a sustainable practice byrisk of Covid-19.Additionally the Attica restaurant the restaurant which aids to its competitivehead chef is also providing assistance to the advantage as well (Dupleix, 2016).Furthermorehospitality workers who are going through another challenge which was faced by thehardships during this time and this could be an restaurant was the capital issue and the ownereffective solution to the issue of competition. Ben Shewry was in partnership for some time andGiving back to communities and providing support then in 2016 he bought the other partner out asto hospitality workers is going to give the things started to stabilise and this was liberatingrestaurant a competitive advantage and also may for him as he was also making developments to hisattract a more skilled workforce when the crisis is plots to curb the issue of changing customerover (Attica,2020). Another challenge was getting tastes and preferences specifically the millennialthe fresh and high quality vegetables to use in the group of customers who are mainly focusing onrestaurant and as a solution Ben Shewry started sustainable practices of the business before theygrowing vegetables and herbs in different garden buy the products,the options which are mainly theplots.All four of the garden plots at Rippon lea vegetable options in the menu. Ben Shewry hasEstate are closer to the restaurant making it very churned out a long term solution to this which willconvenient and this has positively affected the last for ages.(Dupleix,2016).culture of the menu.
CHANGES TAKING PLACE AND WHY Attica, one of Australia’s most famous restaurants and a beacon of fine dining in an increasingly informal world-wide food scene, has now been reborn not only as a home delivery meal service but bakery as well (Wilden, 2020). Some of the changes the restaurant has had to do are: 1. Change its bakery space to house Attica’s home pick-up and delivery offer due to the Government’s closure of all restaurants from March 22. 2. Another significant change is In regard to its staff, they have not stood down any of their 36 staff, though the front of house are now working as distribution couriers for the Attica at home service whilst the owner, Shewry and the chefs are working overtime to yield something they conceived only four days beforehand ( Wilden, 2020). 3. Lam (2020) says that, Attica bake shop is to be opened next door to the restaurant and will serve bigger versions of their signature vegemite scrolls, as well as Davidson’s plum sweet scrolls and pull – apart garlic bread. 4. Due to the government regulations, customers and the business itself have been impacted with change as the business will have to limit its financial support to 20 guests per sitting (Lam,2020). This has an impact on the businesses’ daily income as they will be serving less than what they are accustomed to resulting to less financial income. 5. Another change Is the addition of “Attica at home” on their website which is the home delivery service (Attica,2020). Now the impact this has on customers is how the menu items are on the pricey side as well as delivery fee which can be seen in the image below. With how most people’s income has been affected due to closure of businesses, some people may opt not to order from them at this point.Delivery menu for Attica. (Attica, 2020).
The additional issues and current changes that Attica (Attica, 2020).need to stay abreast1. Employee engagementRegardless of the uncertainty worked or economicconditions by epidemic, staff engagement is a key tobusiness success because they cannot operate the businesswithout staff. Moreover, engaged staff are more loyal,productive, and more advocates for their employer (ELMO,2020). Thus, maintaining and building strong relationshipswith them will help business both during the underrestrictions and after its resumed.Suggestions for how Attica can prepare for these- CommunicationsIn fact, Attica keeps their 36 staff without firing (Wilden,2020). However, staff engagement and being open withthem about the future actions and the impact on staffingrequirements is vital. Therefore, regular and clearcommunications between staff is critical during this stressfulperiod as well as advise and be a counsellor for them ifneeded to take this crisis as a chance to build trustablerelationships between each single employee (Roan & Kelly,2020).- Professional improvement and performancemanagementThe front of house staff who work in Attica is currentlyworking remotely as distribution couriers, conversely duringthe time of working from home, eLearning or online trainingcan be conducted to make sure professional improvementscontinue. It will help to keep staff retention due to providingopportunities to develop the careers and skills of staff tomake them feel they are still involved with the business(ELMO, 2020).2. The shift in consumption patternsBecause of the COVID-19, most consumers preferred to stayhome and use delivery services, thereby boosting thedevelopment of online sales and promotion. Additionally,people’s social needs have shifted online (Meng, 2020),hence Attica have been using social media especially usingInstagram to promote or announce the products or sharelifestyle and they should keep going to posts and share theircurrent situation regularly to keep interacting with theirfollowers.
Suggestions - Reply to the comments- Expand online platforms Attica have been posting on Instagram nearly every day, In fact, Instagram is a good platform to promote but they don’t reply or respond to the comments from the the followers, however the latest trend now is Tik followers that much. If they increase the frequency of Tok. It is randomly playing the short videos that are responding to the comments, it might give a good posted by people all over the world, and as a impression, and as a result it may increase customer loyalty result Attica may get new customers from that particularly in the current crisis. distribution channel who are attracted by creative videos of their foods and other products. 3. Changing customer experience and demand Specifically, one way to promote the business on Tik Tok is by starting a hashtag challenge. This is Due to the uncertainty of changing customer needs after the simplest way to engage the audience or fans the Covid-19 crisis as well as Millennial’s needs and is by creating a video content tagging with the demands are changing rapidly, therefore Attica needs to brand hashtag that Attica has chosen (Das, 2020). review their existing product and service offerings regularly so as to adapt and meet customer expectations. Additionally, because of restricted motion during the pandemic, Attica will have to prepare for a considerably increasing hospitality demand after the crisis such as how they coordinate the resources and keep product quality is essential to their survival (Meng, 2020).Australians downloading Tik Tok - Customer reviews app by Gender & Generation Keep an eye out for customer reviews and comments to (Morgan, 2020). discover what customers want and Attica catch issues or reconfirm or review their SWOT analysis. For instance, Attica could try live video or chat on Facebook or Instagram to make a connection with their followers. It might also encourage customers to ask Attica questions instead of browsing them moving along because live chat is more convenient and could get answer immediately (Barrett, 2017). - Evaluate short-term liquidity To deal with the sudden increase in demand without sacrificing service quality, Attica can evaluate and plan for manpower scheduling, consider bottlenecks in service, assign resources and maintain cash flow by consulting with advisers (Meng, 2020). What’s more, they should install a short-term cash flow monitoring system which allows them to predict cash flow pressure and arise in a timely manner. Moreover, they should keep regular contact with suppliers to discover, cope, and predict with any potential risks (Basnayake, Mack, & Tong, 2020).
Attica is on top of the list of Australian top 100 restaurants! (Gourmet Traveller, 2019)Ever since Attica open its door from2010, its always on top of the list fromthe best food review industry!With that said Attica will definitely besuccessful, according to its originality,innovation that allow people toreceived the best possible newknowledge from each dish that servedand grown locally.Ben Shewry said those with open mindedget most out of Attica after their visit.According to the oxford University,Professor Charles Spence, making thefood looks good makes it effectivelytastes better too. Therefore, every dish atthe Attica that make by the chefs areeffortlessly looks exquisite.This has clearly shown the amount ofsuccess and well-recognized Attica is tothe public and the creativity is still living!
References 1. Attica.2020. Retrieved from https://www.attica.com.au/ 2. Dupleix, J. (2016, Jun 24). Other Passions: Ben Shewry | Chef and owner, Attica Restaurant | Age: 39 |Lives: Ocean Grove,Victoria. The Australian Financial Review Retrieved from https://login.ezproxy.holmesglen.edu.au/ 3. Attica. (2020). Delivery menu for Attica {Photograph}. Retrieved from https://www.attica.com.au/delivery. 4. Lam, Y. (2020, March 20). Melbourne’s Attica to launch an “At home menu, and bakery next door. Gourmet Traveller. Retrieved from https://www.gourmettraveller.com.au/news/restaurant-news/coronavirus-attica- takeaway-bakery-18453. 5. Lam, C. (2020). Ben Shewry in Elwood delivering food {Photograph}. Retrieved from https://www.sbs.com.au/food/article/2020/04/02/how-restaurants-are-pivoting- survive-pandemic. 6. Wilden, N. (2020, April 1). How high-end restaurants are surviving COVID-19. Financial review. Retrieved from https://www.afr.com/life-and-luxury/food-and-wine/how-high- end-restaurants-are-surviving-covid-19-20200327-p54eln 7. Attica. (2020). Attica Instagram page. Retrieved from https://www.instagram.com/atticamelbourne/ 8. Barrett, J. (2017). 4 Ways to Keep Up With Customer Expectations. Retrieved from https://www.getfeedback.com/resources/cx/4-ways-customer-expectations/ 9. Basnayake, H., Mack, C., Tong, I. (2020). COVID-19 business continuity plan: Five ways to reshape. Retrieved from https://www.ey.com/en_gl/transactions/companies-can- reshape-results-and-plan-for-covid-19-recovery10. Das, A. (2020). TikTok: The Next Biggest Social Media Platform for Advertising. Retreieved from https://www.business2community.com/social-media/tiktok-the-next-biggest-social- media-platform-for-advertising-02290368 11. ELMO. (2020). Staff retention tips during COVID-19. Retrieved from https://elmosoftware.com.au/resources/blog/staff-retention-tips-during-covid-19/12. Meng, Y. (2020). The Hospitality Way of Survival After Covid-19 Crisis. Retrieved from https://hospitalityinsights.ehl.edu/hospitality-covid19-crisis13. Morgan, R. (2020). Over 1.6 million Australians already using TikTok. Retrieved from http://www.roymorgan.com/findings/8289-launch-of-tiktok-in-australia-december-2019- 20200224060614. Roan, C., Kelly, M. (2020). COVID-19: Hospitality sector forced closure responses for SMEs. Retrieved from https://home.kpmg/au/en/home/insights/2020/03/covid-19-coronavirus- hospitality-sector-closure-response-for-sme.html15. Sawa, D. (2015). Looks as good as it tastes? Why an attractive plate makes for a tastier dinner. https://www.theguardian.com/lifeandstyle/wordofmouth/2015/jul/21/food- presentation-dinner-food-enjoyable