Executive Summary
"The Mob" originated from the random selection of hearts from a deck of cards that was disbursed among the class. After introductions had ceased and the title was created, The Mob immediately went to work identifying various quality discrepancies in a wide range of businesses and university facilities. Several group members worked in Athens, and we came to the conclusion that Mexalli Grille would be the focus of our evaluation because Scott Strean, a member of The Mob, is currently employed as a manager. The group then met to brainstorm any quality problems that may exist in the restaurant, however the decision was made to go directly to the customer, the focus of any quality consideration. The group essentially had no leader, however involvement was facilitated and responsibility was delegated equally among the members. Surveys were distributed among the Athens locations until an appropriate sample of the customer base was achieved, approximately 50 per store. We discovered that there were a few common problems at all three locations including: the salsa bowl is not an appropriate size, the booths were "cramped," and poor lighting. Now that some quality problems were recognized, the group addressed the salsa problem and put forth the following remedies: increase size of salsa bowl, place a small pitcher of salsa on table, or use two bowls instead of one. After in depth discussion between the group and management, we mutually decided to place a small pitcher of salsa on the table. The arrangement of the presentation was to be done by Jason Byrd and Emily Lai, implementation of the solution was carried out by Scott Strean and Bryant Dromey, the web page was created by Steve Molinari, the presentation hand-out was written by Emily Morrow, the executive summary was composed by Jamie Williford, and other vital administrative responsibilities were handled by Doug Black, Eric Gan, Pei Fung Too, and Terry Purcell.