Implementation, Evaluation, Control

The implementation of White Marble's pop up restaurant will not be of much difficulty. "At the start of the implementation phase, managers break the plan into discrete tasks, assigning resources to each one."  (121) To obtain fresh produce we will have to have delivery everyday and that is standard when maintaining a restaurant. The marble slabs will be brought in, we will have a standard size of 10x21 inches each, and the slabs will be cleaned and sanitised after every table. We will order the number of marble slabs according to the number of seats we have in our restaurant, as well as around ten extras. The fine dining courses will be maintained and implemented by the Chef. The Mexican Japanese fusion is brought out throughout the whole menu. The view of where White Marble is located implements the upper class atmosphere automatically without any cost.

The evaluation of this pop up restaurant is very crucial. "This evaluation helps them identify areas that may need improvement to support their marketing plans." (18) Since it is a pop up restaurant for only a month, White Marble needs to know who their potential customers are and how profitable and popular the restaurant could be. It could set a worldwide trend with the unique style of how we dine on marble slabs as well as our authentic Mexican Japanese fusion. We will offer surveys to customers that dine at our restaurant. An Ipad will be brought to the table after they are finished with their course to have a review of our service, food and atmosphere as well as what needs to be improved. White Marble feels that an Ipad will be more efficient as the survey will be completed in a faster and more convenient way rather than a pen and paper. It will also contribute to our fine dining upper class style.

White Marble will control all the necessary aspects in order to keep the pop up restaurant efficient, and producing quality food. "Once a marketing evaluation is completed, it is important to use the information obtained to identify how to improve the success of both the plan and the business." (15)
Since the restaurant is only open for a month, food and service will always need to be controlled often. For the whole month, the owner, managers and head chef will always be present so that quality is controlled and customers are satisfied. A good impression will need to be maintained. Food safety will also be controlled by obtaining a food safety certificate to ensure customers that our style of dining is very hygienic and sanitary.