The Case Study: Landmark Dining, Inc. |
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P.1a(4) Major technologies, equipment,
facilities Facilities include a 38-table (192-seat) restaurant in Houston with a lounge seating 35 and a 43-table (218-seat) restaurant in Galveston, also with a lounge seating 35. The average capacity for restaurants in Houston and Galveston is between 175 and 200 seats. A separate headquarters building for functions of management, marketing, accounting, IT, vehicles, and warehousing is located in the historic railroad tower building a block from the Houston restaurant. Equipment includes traditional, microwave, and convection ovens, walk-in freezers and coolers, heated holding tables, and various small-wares used in commercial/restaurant food preparation. The catering and dinner delivery services use the kitchen equipment during off-peak times. These divisions also lease trucks to ensure safe transport of prepared food. The Dinner Delivery Service Division (DDSD) has specific food-safe storage containers that reside at partner locations to sustain food temperatures once delivered to the distributors. |
The IT infrastructure is focused primarily on the use of the wireless
industry Point of Sale (POS) system called Foodtrak. This system
facilitates reservation and order processing, inventory management,
customer information management, menu engineering, operational
measurement and analysis, time/attendance tracking, scheduling, data
management, and warehousing. Following a benchmarking visit to a
Baldrige Award recipient, we expanded the system’s capabilities to
enable us to track customer information for tailoring the dining
experience. P.1a(5) Legal/regulatory environment |
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