As an employee of Ryan’s Grill in Marion, Illinois, one of Buffets Holdings restaurants, I have never heard about the company vision, change, or been told about a positive future until doing research for this paper. This is disheartening because organizational development is about growth, development, and survival of the organization, as well as its members (Brown, 2011). Therefore, organizational intervention needs to begin at the local levels, such as the Ryan’s Grill in Marion. Without successful individuals, the buffet stores will fail, and without successful stores, the corporation will fail. Thus, this paper will use the Ryan’s store in Marion as an example of the 334 Buffet Holdings restaurants. Each store may vary in culture. Yet, the corporate processes are consistent in every restaurant, giving a general overview of the problems, causes, and recommendations. Ryan’s Steakhouse, Buffet, and Bakery in Marion opened in 1993 and Buffet Holdings acquired it in 2006. The store has a seating capacity of 400 and is open for lunch and dinner every day and open for breakfast Saturday and Sunday. Thirty employees work for the local store, each getting thirty hours or less because for the increasing loss of profits and that the 3

RYAN’S STEAKHOUSE corporation does not want to offer benefits. Marion’s population has increased 8% and its household income has rose 26% from 2010 to 2011, yet, sales and customers at the local Ryan’s continue to decline (Advameg, Inc., 2013). As expected, the profitability issues seen at the corporation level begins by the declining sales and customers at the local level. While profits are the major concern for the company, upon deeper observation, there are additional discoveries of negative attitudes, poor quality food and service, as well as a deteriorating building with a 20- year-old décor. Although, these seem of little concern to the company’s management, these seemingly minor issues are contributing to the company’s deteriorating profits. The minor problems of the local Ryan’s are issues that many restaurants face and can be judged according to the Five Aspects of Meal Model or FAMM used by many culinary schools to teach restaurant students professionalism in preparing, planning, and producing success in the industry (Gustafsson et al., 2006). The five aspects include the room, the meeting, the product, management controls, and atmosphere. Ryan’s in Marion is struggling in each area, which explains the profitability issues. Over the years, science has contributed to discussions in the restaurant and hospitality industry that shows lighting, sound, colors, and even smells contribute to the enjoyment and satisfaction of customer’s meals. While it is true that all of us may have eaten a great meal at a place that did not look appealing, customers choose with all of their senses. Therefore, the building and the room will be the first impression of the restaurant and is the beginning of the problems at Ryan’s.