This case examines how Morton’s, a fine restaurant chain, runs its business with McDonald’s style tight controls. Both recipes and presentation are tightly controlled. Pre-control is a part of the cost and inventory controls. Every piece of food is inspected before being considered for use. The atmosphere is, if not identical, at least consistent from restaurant to restaurant, as is the menu. The tight controls allowed Morton to not only survive the Mad-cow disease scare but actually gain market share at that time. Suggested Questions: Give an example of the types of controls used by Morton’s. Imagine you are a manager at Morton’s. How would you describe their use of the steps in the control process? Restaurants are a notoriously risky venture. Even high-end restaurants close regularly. Why do you think Morton’s is able to continue growing even when the economy is down? Check it out! http://www.mortons.com/website/index.html

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