Gestão estratégica como diferencial competitivo no Restaurante Catarina

Abstract

Through this research, the aim was to evaluate how the strategic management of Restaurante Catarina — located at the JAO club — acts as a competitive advantage, considering customers’ perceptions of service quality, customer service, the buffet, and the restaurant’s environment. The study also examined the internal perspective of employees regarding the communication between managers and staff, the support they receive to perform their duties, and whether they feel encouraged to suggest new ideas. The research included an interview with a manager, and in essence, both the questionnaires and the interview sought to answer the following question: How can the current strategic management of Restaurante Catarina be assessed as a competitive differential? Based on the collected data, charts, analyses, and Business Management techniques were presented to support the development of the study. The results revealed strengths — such as product quality and customer service — and weaknesses, including high prices and the need to expand dish options. Given these weaknesses, improvement suggestions were made, such as expanding the buffet and finding ways to reduce customers’ perception of high prices.