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Restaurant Operation Management : Assignment

Restaurant operations management assignment. Food is medicine restaurant. OPOS technique employed for preparing food.

Team Desklib

2021-07-02

Executive Summary

France is considered to be one of the best tourist places in European nations. This country is famous for its wonderful cuisine, which is considered by many to be a big spender to be an additional incentive to travel in France. The country's extensive tour-related sectors are also explaining why France has one of the most developed tourist businesses in Europe. Aside from getting a glimpse of the city, people come to France for its culinary, which is second on the list of tourist attractions. Due to France's long history as a great travel destination, the country is one of the most highly-expanded, modernised European travel industries. Many foreign businessmen and entrepreneurs like coming to France because of the great prospects that it presents for business ventures in the form of many restaurants, hotels, agencies, and tour organisations opening in the country. Similarly, French and foreign investors will have the same privileges when it comes to establishing a new firm in France. Before operating a restaurant in France, all owners and managers must comply with relevant legal requirements that require the company to be established and registered at multiple levels.

Mission Statement:

“Our mission is to promote healthy, nutritious and tasty cuisine to the people at reasonable prices in a healthy and less time thus enabling everyone to save their time and enjoy food.”

Objectives:

The main objectives of opening up this restaurant to introduce age old saying by Indian ancestors” Food is medicine”, which says we need not have any medicine throughout our life if we take right food.
There is myth prevailing in the world that cooking Indian food takes more time, but our USP is designed to provide the meals in less than 15 minutes time.
This restaurant is opened to cater the cravings of Indian food to the 0.1% which nearly accounts about 65000 Indian people in France and to cater the taste buds of the French Men who desires to taste the Indian food.

2. Company Analysis

“Food is medicine” is the main motto that revolve around the main theme of our restaurant. It is given to the customers with the combination of OPOS cooking style, which helps us to break the myth that cooking south Indian food takes long time.

Speciality about the dishes served in our Restaurant:

Visitors to India's south are in for a magnificent treat. They will be eating exotic cuisine spiced with cinnamon, tamarind, and pepper, or scented with coconut and curry leaves, rather than tandoori chicken, lamb curry, naan, or other conventional fare. South Indian cuisine retains many characteristics of the old Dravidian culture that existed 4,500 years ago: steamed coconut, jaggery (raw sugar), and cardamom dumplings wrapped in rice; food served in banana leaves; and the ubiquitous spice combination Kari Podi, or curry powder, are all unique to this region. Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh all have distinct regional styles. These intriguing and unique regional cuisines reflect each region's natural resources as well as the ethnic diversity of its inhabitants - Syrian Christians, Arab or Mogul Muslims, Jains, or Sephardic Jews. There are a few unifying characteristics in southern cookery, such as the use of rice as a staple, as well as specific varieties of squash and greens, coconut, jaggery, peanuts, and sesame seeds. Herbs and spices such as curry leaves (balmy herb), tamarind (sour pod), sour lime, and mustard, ginger, turmeric, coriander, fenugreek, black pepper, and the explosive red Guntur chilies provide a strong foundation. In the last four or five years, India's plethora of regional cuisines has gained new significance. Local cooking methods and specialties, previously dismissed as uninteresting, have gained popularity, and indigenous chefs, previously regarded as crude, have become celebrities. As a result, travellers to South India now have access to a much wider selection of regional delicacies than they did only a few years ago. South Indian vegetarian, or Tamil cuisine, is a collective term for vegetarian cuisine that developed in the Tanjore courts of Dravidian monarchs. Sambar, kottu, and kolamboo (spicy vegetable and lentil stews), Kari or thovaran (warm vegetable salads), Rasam (soup), and pachadi (yoghurt salad) are popular throughout the southern region.

Our restaurant revolves around the concept of OPOS cooking style which is found by Mr. Ramki, from South India which can be expanded as One pot, One shot. OPOS is not an infers that a fancy term for pressure cooking. It is an interesting and complex method of cooking that you will be trying for the first time. By utilising OPOS (one-One Pot One Pot One-Shot), which is a sophisticated equipment created especially for OPOS, cooking should be done in the shortest amount of time and at the highest pressure, so the nutrients and flavour are retained in the meal. OPOS dishes make use One Pot Cooking and everything is prepared in one pot.

OPOS technique employed for preparing food:

Attalysis

This technique allows the dough to rest before to kneading, making it more elastic and shapeable. Reduced oxidation occurs as a result of the reduced mixing time, which improves colour, flavour, and texture. Originally, this technique was created for leavened, wheat-based breads. We adapted it for Indian unleavened breads, string hoppers, and dumplings in OPOS, dubbing it Attalysis, as it is primarily employed with Aata (Whole wheat flour)

Bottled Tadka

In several cuisines, spices and herbs are steeped in oil to extract their flavour. There are two methods for flavouring an oil: hot infusion and cold infusion. The Western world relies heavily on the cold infusion process. Indian cuisine is based on the method of hot infusion. In both cases, the longer the spices are allowed to soak in the oil, the more flavourful the oil will be. Each cuisine infuses their own oil with their preferred spices and herbs. In the west, olive oil is infused with rosemary, tarragon, chives, dill, mint, oregano, garlic, and citrus peels, among other ingredients, to create a variety of cold oil infusions. Indian cuisine infuses sesame/coconut/peanut/mustard oil/ghee with mustard seeds, cumin, curry leaves, chiles, garlic, ginger, cardamom, cloves, star anise, bay leaves, fennel, and fenugreek, among other ingredients, to make hot oil infusions known as Tadka.

Controlled Caramelisation & Controlled Evaporation

Controlled caramelisation enabled the preparation of soft, caramelised, flavourful onions and tomatoes, which serve as the foundation for numerous dishes, in a single step and in less than 5 minutes of unattended cooking. Later, the same approach was extended to include the majority of vegetables, meats, and shellfish. Controlled Evaporation is used in each of these instances. The interval between whistles serves as a critical indicator for determining the amount of water remaining inside the pot. Additionally, we use audible cues to determine the consistency (in the case of ghee) and the fragrance as significant markers. Controlled evaporation simplified and demystified the process of ghee production. It transformed a time-consuming, hit-or-miss procedure into a precision technique. The same principle paved the way for the development of thokkus and, later, halwas.

Dum Cooking

Dum is an old Persian technique in which food is flavoured by cooking it in a single pot and in a single 'breath'. Once understood, dum cooking may be applied to nearly anything. Regrettably, it is rife with ritualism, and the fundamental principle has been buried deep and remains hidden. With two key changes, OPOS supercharges this ancient Dum approach. This is what gives OPOS meals their strong flavours. Dum cooking is based on the notion of sealing food in a pot with little or no water and allowing it to cook in its own juices. Typically, a heavy-bottomed handi is used, with food stacked inside and the lid covered with dough. Typically, it is cooked at a low heat. When food is cooked trapped in its own fluids, the delicate flavours get amplified. This is why dum cookery does not frequently incorporate strong spices. They serve to hide the dish's strong scent. Food is layered and cooked in its own juices in a sealed dish heated from above and below using this technique. When cooked with a starch, such as rice, this technique dries out the starch, separating the grains but keeping them moist and flavourful. Thus, the trick was to layer the food properly and cook it in its own juices at high heat for a little period of time. In other words, bake it under pressure! This is not possible in a standard pressure cooker, since they're not designed to be used in the absence of water or at high temperatures.

Emulsification

By combining oil with garlic, an emulsion is created. Emulsification is the process by which oil is transformed into 'cream'. Using an emulsifier, it is possible to combine oil and water (or any two liquids) that do not ordinarily mix. The emulsifier is the 'glue' that holds oil and water together. The emulsifier in Aioli is garlic. Natural emulsifiers such as egg yolks and mustard can be utilised to ‘stick' oil to water. We spread and suspend tiny droplets of oil in water to generate creamy emulsions (or water into oil). For instance, in mayonnaise, oil droplets are suspended in water and held together by eggs. Numerous thick and creamy dips are made with emulsions. At OPOS, we maximise creaminess while minimising oil/fat usage through a variety of emulsification-based approaches.

Frying (Cold Pressure Frying

Cold pressure frying is a hybrid technique that combines features of vacuum frying and cold frying. As previously stated, it decreases oil absorption. It produces a crisp exterior with a buttery soft centre that is impossible to achieve with conventional deep frying. We have yet to fully investigate its capabilities and limits. We have observed the following in Cold Pressure Frying experiments:

1. When completely compressed, the temperature reaches 120-130°C.

2. After the majority of the water has evaporated, the temperature reaches 130-150°C.

3. Oil use is reduced by 20% to 50% compared to deep frying.

Greater Surface Area

The logic is straightforward. OPOS cooking is extremely fast because steam transfers tremendous amounts of heat to the meal during pressure baking. Now, when a larger surface area of food is exposed to steam, this heat transmission is enhanced. In other words, by modifying the surface area, we may alter the rate of heat transfer and thus the duration of cooking.

Hydro distillation

Hydro-distillation is an age-old method for extracting flavour from water-soluble aromatic compounds. In the case of food, the flavour is mostly derived from the volatile oils found in a variety of plants. These oils are actually chemical weapons, chemicals that plants have evolved to protect themselves from being eaten. Mankind has developed an appreciation for several of these poisons due to their flavour. These oils are concentrated in various areas of the plant depending on the species.

Key Building Blocks

The concept of key building elements or modular cooking is utilised to convert a single recipe into multiple cuisines. All cuisines share vegetables, meats, fish, and grains. Only the spices/additives and method of cooking are different. All OPOS recipes are structured in such a way that the fundamental building blocks can be modified, resulting in a plethora of dishes spanning cuisines based on a central concept. Each OPOS recipe has a Replace/Supplement section to promote modular cooking. Modules or building blocks are used in virtually every field. In home design, you can quickly and easily create a modular kitchen or bedroom by utilising prebuilt modules. In software, you have a collection of subroutines that you may use to do often repeated tasks. In OPOS, we construct complicated dishes from the ground up, spanning multiple cuisines, simply by utilising the relevant components. A single module can alter the recipe's parentage. By simply adding/deleting modules, we can effortlessly switch between cuisines or build new fusion cuisines.

Layering

Layering is similar to arranging dominoes. Once configured, you have limited control over their behaviour. If you can visualise the entire process in your mind, magic occurs naturally. OPOS is a science - but the addition of layers raises it to an art form. OPOStars invest considerable work in learning how to rewrite conventional recipes using the proper layering approach. The rewrite is a forecast of what will occur. Then they cook them to check how closely the prediction corresponds to reality. Before one may begin visualising recipes in their head, several tries and testing are required. This is one of the reasons why newcomers are prohibited from experimenting with their own recipes until they have finished the fundamental classes.

MPOS

MPOS (Multiple Pots One Shot) refers to the process of simultaneously cooking multiple foods. This is not a novel concept. The first pressure cookers included three inner containers that could be stacked on top of one another. The larger vessel at the bottom was normally filled with rice and water, the vessel above that was used to prepare vegetables, and the top stack was usually filled with dal and water. Following cooking, the vegetable is removed and stir-fried with tadka, while the dal is used to make sambar/ rasam. This is the recipe that is used in a large number of south Indian households.

No Cutting, No Prep, No Recipe Cooking

A big range of recipes from appetisers to desserts that require no cutting, arose from the above experiments:

Starters: Cashew Chicken Bites, Mutton Uppukari, Cauliflower/ Broccoli Fondue, Pindi Channa, Paneer tikka, Soya tikka, Sundal varieties.

Soups: Tomato soup, Broccoli soup, Mushroom soup, Spinach soup, Dal shorba, Gazpacho, Rasam, Chicken soup

Breakfast: Achari semia, Achari noodles, Muesli, Morekali, Pongal, Upma, Porridge varieties

Lunch box: Penne arabbiatta, Papad pickle pulao, Methi pulai, Pasta achari, Mac & Cheese, Pasta Alfredo, Pasta carbonara, Thayir Semia, Pasta Spinaci, Pasta Funghi,

Curries: Soya Pudina Masala, Palak saag/ Keerai Masiyal, Achari Sabji, Prawn Masala, Macher Jhol, Meen kolambu, Bhindi Shorshe, Cauliflower Posto, Rogani kumbh, Shahi Bhindi, Thakkali Kuruma, Soya Kuruma, Methi Muttar masala, Methi Malai Muttar, Tamatar kadhi, Gobhi Musallam, Palak dal, Paneer Korma, Achari Bhindi Kofta, Dimer Jhol

Desserts: Dulce De Leche, Aval payasam, Semia Payasam, paruppu payasam, Bhapa Doi, Chakkara pongal, Mysorepak, Shahi Tukda, Qubani ka meetha

Drinks: Sharbath, Lassi, Dum Tea

Dips: Hummus, Chutneys, Pesto, Kashundi

Pickles: Hari mirch achaar, Avakkaya, Tomato thokku, mint thokku, garlic thokku

Oil Free Cooking

Oil is necessary for a balanced diet. However, oil is a highly concentrated kind of energy. Unless used sparingly, it is a recipe for disaster. If you avoid refined oils and consume only cold pressed oils in moderation in conjunction with a low carbohydrate diet, you should be alright, given you lead a healthy lifestyle. It is not the oil alone that causes the majority of diet-related illnesses, but the lethal mix of highly processed carbohydrate and highly refined oil. Once pressure is built up, the temperature reduces to 120 degrees, significantly reducing the risk of food burning/sticking. The difference is remarkable in recipes such as halwas, thokkus, and other curry bases, which traditionally require a large amount of oil/fat. They can now be cooked entirely without oil if desired!

Queued Cooking

Traditionally, ingredients are added in stages throughout cooking. Ones that take the longest to cook are added first, followed by ingredients that cook quickly. Otherwise, they are cooked separately and then combined. We needed to figure out a way to circumvent these numerous processes. The cut size variation technique was initially proposed, which addressed this issue to a degree. This approach involved slicing ingredients that were difficult to cook thinly and slicing ingredients that were readily cooked thickly.

A remedy was provided in the form of queued cooking. This is a variation on the pot in pot method of cooking. Using the pot in pot approach, we may generate two distinct heating zones within the same cooker. The queued cooking approach enables us to create an unlimited number of cooking zones within the same vessel. Heat transfer occurs most rapidly in the outermost vessel, which is the body of the pot. Each nesting vessel experiences a decreasing amount of heat transmission. This is the underlying idea that enables this strategy to work. By combining difficult-to-cook components with easy-to-cook ingredients in the outer vessel and easy-to-cook components in the inner vessel, we can match the cooking times of nearly all foodstuffs. This guarantees that no ingredient is over- or under-cooked.

Retained Heat

Cooking with retained heat is an ancient technique. It was carried out in two distinct ways:

1. Using heavy stoneware - Heavy stoneware was used to bring food to a boil. The vessel received and maintained a significant amount of heat and continued to cook long after the heat source was removed.

2. Using insulated containers — After bringing food to a boil in a saucepan, it was taken from the heat and placed in an insulated container. Insulation acted as a barrier to heat loss. The conserved heat continues to cook the contents.

Sugar Syrup Hack

Sugar syrup is a difficult ingredient to work with, even for seasoned chefs. Chefs for generations have believed sugar melts. Numerous people have used candy thermometers to monitor this melting point and estimate the various phases of sugar syrup. The majority have depended on their experience, as consistency is frequently off, even when candy thermometers are used. They have attributed the differences to contaminants or faulty measurements. Only lately have scientists discovered that Sucrose (table sugar) does not melt at a specific temperature. Rather than that, it decomposes over a wide temperature range. The rate of decomposition is dependent not only on the strength of the heat but also on its duration. Low and slow heating, just like rapid and frantic heating, can transform sugar into caramel.

Tomato caramelisation

Caramelizing tomatoes is even more tedious than caramelising onions. Tomatoes require varying levels of caramelisation and consistency according on the recipe. We began utilising tomatoes in a variety of ways, depending on the desired outcome.

Usage of Staples

OPOS reduced cooking times to less than five minutes. This created a new issue. This rapid cooking time is insufficient for tamarind, ginger garlic paste, and a variety of spices to retain their fresh flavour. The following components have been designated as Staples. They may be incorporated into any OPOS recipe without being counted as an additional step. This list has been maintained to a minimum.

Very Long Marination

The technique of Very Long Marination was adopted from Indian pickles. Pickles acquire their flavour after being steeped in spices for an extended period of time. Without cooking, the flavours soften and meld. This occurs as a result of prolonged steeping. We discovered that a large number of Indian curries are actually semi-pickled. Thus, by the same logic, all curries would benefit from long marination, as marination is a method of cooking without the use of fire. When spices are steeped in chopped vegetables/meat, the flavours sink deeply into the cuisine. When these marinated components are cooked later, the flavours are more prominent and not confined to the surface, and so is the case with unmarinated cuisine.

Waterless Cooking

The purpose of all waterless cooking is to generate enough steam from the food's own juices to quickly pressurise the cooker, in less than three minutes. Waterless cooking quickly become a staple method of OPOS. We quickly noticed a contradiction. We discovered that cooking at a high heat prevents burning, while cooking at a medium / low heat promotes burning. We later discovered that this occurs because pressure build-up is delayed while cooking at low temperatures due to steam escaping out. A rapid pressure increase of roughly three minutes was required to avoid burning. This demands a great degree of heat. We gradually combined water-based cooking with high heat and something magical occurred—Pressure Baking was born! For enhanced flavour and texture, water - based cooking became the norm.

Xtended Cooking

We can now transform a fixed valve pressure cooker into a short-term canning device and keep cooked food without refrigeration for nearly a week using this technology. This lengthy steeping process has the added benefit of integrating flavours deeply into food.

Yolk Colour Retention

This technique was enhanced by layering washed eggs throughout the pressure baking process. We discovered that they cooked nicely in three to four whistles, without adding a drop of water. Now, the texture can be precisely adjusted by adjusting the cooking time/number of whistles and resting time. Each and every time, perfect uniformity is feasible. Additionally, we discovered that the shells easily slip off. The hardboiled eggs could be peeled without touching them by just shaking them about in the saucepan.

Zoned Cooking

The components are placed in separate zones over a water or oil buffer to cook these thalis. They are coated with additional spices and building components. OPOS staples or curry bases can be used as building blocks (tamarind paste, cooked dal, coconut paste, caramelised onion-tomato paste or nut paste). These are pressure baked together, then removed and diluted individually. Almost every regional and ethnic Thali has been rewritten in this manner. This approach was eventually expanded to allow for the simultaneous preparation of many halwas, a variety of tadkas, meal combos (main dish & side dish), and several CPF snacks. It's appropriate that this be documented as the final technique, given it relies on numerous preceding procedures to work its effect. When you open the pot, you will have a thali ready to serve in minutes!

3. Industry Analysis

France's political environment

France is one of the most powerful countries in the Western world and a major player in international affairs. It is a founding member of the United Nations and one of the Security Council's permanent members. Additionally, as a prominent member state of the European Union, it plays a critical role. France is a significant ally of the United States. Numerous commentators, on the other hand, argue that a strong partnership and alliance between France and Germany might act as a counterweight to American hegemony. France enjoys cordial bilateral relations with the United Kingdom, despite the fact that their historical relationships have been fraught with difficulties (France Diplomatie, 2021).

France has a rather stable political system. However, the country has recently seen a slew of law-and-order issues. Weekly protests on a variety of causes have become increasingly common in recent years. These have wreaked havoc on enterprises and eroded the confidence of both domestic and international investors. It's also worth noting that certain of France's foreign policies have been widely criticised.

Political factors can have a significant impact on the restaurant industry wherever in the world. There are several instances of political factors, such as tax reforms or occupational health and safety regulations. Once you've identified which regulations may have an effect on your organisation, you can make suitable decisions to mitigate their impact. From procurement to cooking, packaging, and delivery, your restaurant is accountable for the food goods. Health restrictions vary by country. India and Pakistan will have different restrictions than the United Arab Emirates and the United Kingdom, which have severe food laws.

France's economic factors

France is one of the world's top 10 economies. It makes a sizable contribution to the Eurozone's GDP (Focus Economics, 2021). France is renowned for its superiority in cosmetics and luxury goods. Additionally, it is a world leader in the automotive, aerospace, and railway sectors. It is worth noting, however, that services are the primary driver of the French economy. France's GDP was predicted to be $2400.00 billion in 2020, down from $2400.00 billion in 2019. (Trading Economics, 2021). However, this is primarily due to the 2020 economic shutdown. Economic activity is predicted to grow by 6% in 2021 and 3% in 2022. (OECD, 2021). In addition to the United Nations, the European Union, and the Eurozone, France is a member of the G7, NATO, the World Trade Organization, and the Organization for Economic Cooperation and Development. France's closest trading partner is Germany. France is home to some of the world's top corporations, including AXA, L'Oreal, EDF, Carrefour, LVMH, PPR, Areva, Veolia Environment, JCDecaux, and Air France. The operations of these businesses illustrate the French economy's high degree of diversification.

France's social factors

France is one of the world's most modern countries. It has a population of 63.3 million people in total. Men have a life expectancy of 78 years, while women have a life expectancy of 85 years (BBC, 2021). France is internationally renowned for its cuisine, fashion, perfume, automobiles, culture, and language. It's unsurprising that France is the most popular tourist destination. It's also worth noting that French is the world's second most generally learned foreign language. While many French individuals enjoy a great standard of living, France does face social difficulties. France has a high unemployment rate, and industrial strikes, rallies, and labour unrest are prevalent. Similarly, anti-immigration attitude is widespread in certain sectors of French society. Numerous social elements might have a favourable or bad effect on your restaurant business. Nowadays, individuals are more concerned with their health. This means that they will gravitate toward organic foods over junk meals. This societal aspect may have an effect on the cuisine of your business. Restaurants generally cater to both types of consumers, i.e., spicy or junk food lovers and organic food lovers, in order to expand their consumer base. Another notable example is people's hectic lifestyles and late-night workplace job. These folks are constantly occupied with their routines and have little time for healthy nutrition, exercise, or sleep. In their daily routine, they choose fast food, carbonated beverages, and coffee. Other societal variables to consider include vegans, animal lovers, and transgender customers. Bear in mind that it is quite tough to satisfy all types of customers.

Factors affecting France's technological development

The technological environment is the next component of the PESTEL analysis of France to explore (France country profile). France is one of the world's most technologically advanced nations. It has an illustrious history in the fields of science, information technology, and space technology. Indeed, more than 50 years ago, it launched its first satellite. France became the third country to launch its own satellite and the sixth to have a satellite in orbit, joining the former Soviet Union, the United States of America, Canada, the United Kingdom, and Italy. In France, Internet usage is astounding. However, Paris faces a significant and ongoing difficulty in competing with London for the attention of start-ups, venture funders, and some of Silicon Valley's biggest names. Similarly, there is a scarcity of computer engineers. The greatest dynamic component in pestle analysis is technology. Rapid technological advancement and development will undoubtedly have an effect on the restaurant business. Installing CCTV Cameras can manage via your mobile phone allows to keep a closer eye on your staff and other operations. Few businesses still maintain restaurant accounts and other associated operations with a manual register. There are other restaurant management and accounting software alternatives available, including Toast POS and QuickBooks Online, each with a plethora of features and processes. When these software programmes are implemented appropriately, they can significantly enhance revenue and profitability.

France's environmental factors

France is the world's most visited country, with 90 million tourists in 2018. The breath-taking views and sounds of the Eiffel Tower, the Louvre Museum, the Palace of Versailles, the Côte d'Azur, Mont Saint-Michel, Provence, Chamonix-Mont-Blanc, Brittany, and Rocamadour attract visitors from all over the world. However, there are a few environmental concerns among French inhabitants and tourists. Air pollution, for example, is a big environmental issue in France, as is water pollution. Additional environmental challenges include natural disasters, domestic trash, noise pollution, and biodiversity loss. The restaurant's internal and external environments are critical to consider. You should have some interior plants and maintain cleanliness on a regular basis, while the external environment should be clean and hassle-free to provide clients easy access to your establishment. Make an effort to use recycled materials and to follow a sound food waste management programme. Donate any leftovers to charity or to those in need. Each environmental impact is critical to the growth of a business and the retention of a loyal client base.

France's legal environment

The legal environment is the final component of the PESTEL analysis of France (France country profile). The scope of this essay precludes a full examination of the French judicial system. As a result, the article briefly discusses certain issues of French employment law. In all sorts of businesses, the legal working week is 35 hours. Employees are not permitted to work continuously for more than 4.5 hours without taking a break (Expatica, 2020). Employee overtime, yearly leave, sick leave, maternity leave, paternity leave, and sabbatical leave are all covered by French employment law. Local and state governments might have an impact on your food business. These regulatory bodies often inspect various areas of the restaurant, such as the kitchen and store, to inspect the food's quality and expiration date, as well as the staff and other sanitary conditions.

4. Customer Analysis

Location

To build a restaurant in a metropolis like Paris, we must first investigate your competitors in each district (called an arrondissement). Most districts are organised around a metro station, which is frequently densely packed with cafés and bistros. If we want to compete with more established establishments, we must make a statement with food or restaurant's décor. Alternatively, if we choose a quieter street, ensure that there is sufficient footfall to attract passing trade. If we wish to escape the city and prefer a more French country village setting, ensure that there are sufficient neighbouring inhabitants to cater to during the off-peak tourist seasons; otherwise, we may struggle to fill the tables and cash register.

Amenities

Amenities can be classified into tangible and intangible. Here is the list of amenities that we are providing for the customers of the restaurant.

Loyalty programs

Restaurants should always implement loyalty programmes. Indeed, adopting loyalty programmes is an excellent way to increase repeat transactions. You are free to be as imaginative as you wish. There are numerous ways to reward your customer's loyalty, from providing a meal to earning points and obtaining a discount. From personal information to cuisine preferences, you may also collect data about your clients to target birthday e - mails and adapt your offers to their specific interests.

Organize special events

Restaurant events can take two forms: either we can rent your dining space to third-party organisations for them to organise their own events, or we can throw our own party. Whether it's trivia night or karaoke, there are numerous ways to brand and promote the business. If we rent out our restaurant, we can supply visitors with customised glassware and other marketing materials such as coasters and napkins. Even if we rent your space, those individuals will continue to utilise your branded things and may become patrons of your restaurant. In another scenario, if we're the one organising a trivia night or any other event, there are a number of considerations to make. To begin, we must advertise it both offline and online. Once again, branding is critical, as are incentives and the ambiance created in the restaurant during the event. If the event is a success, we can be certain that people will continue to visit your establishment.

Keeping the restrooms clean

Maintaining clean restrooms is undoubtedly the most critical aspect of any business. Although it may seem like a no-brainer, many restaurant owners continue to overlook its significance. Typically, this is due to financial constraints - some owners may be unwilling to hire a cleaning business due to budgetary constraints. . Hiring a service to clean your restrooms professionally on a daily basis will contribute to your restaurant's success by advertising your establishment's cleanliness to your clients.

Internet access at a high speed

Businesses have numerous opportunities and advantages in the current technological era. The problem is that your competitors may get the same benefits, forcing to consider ways to improve the service. Even though it may seem surprising, many restaurant owners remain unaware of the critical nature of high-speed internet fibre. It is without a doubt one of the most critical elements for retaining your guests. With the proliferation of influencers and freelancers, the majority of individuals prefer to check social media or work while waiting for their lunch or coffee. Provide your restaurant with the greatest internet possible, and who knows, it may be the difference between you and the restaurant across the street.

Ample Indoor and Outdoor Dining Areas

Everyone enjoys taking a deep breath of fresh air while eating. A restaurant with a large outdoor area and a bracing atmosphere is likely to draw more visitors than one with a small, cramped interior. A decent environment provides consumers with a place to sit and feel at ease. Each table should have an adequate number of chairs or at the very least a combination of large and small tables.

Food distribution

Food delivery and takeaway are two of the most important and fastest expanding segments of the restaurant industry. Some folks are so pressed for time that they cannot afford to dine in a restaurant. As a result, people either order meal online or order takeout. Every restaurant must have a meal delivery and online ordering system. Due to the absence of these two services, consumers who are on a tight schedule or who like to eat somewhere else than the restaurant will prefer to purchase from another establishment, regardless of how much they adore your food.

Services

Geographical location

It's possible to have an excellent restaurant and still fail to attract a large number of guests. People are constantly worried with the safety of the restaurants they choose. Additionally, restaurants located near tourist attractions are likely to attract a greater number of customers. Prior to starting an eatery, it is necessary to examine its convenience for both guests and locals.

Aesthetics that Takes Breath Away

The public adores catchy phrases. A well-thought-out interior design with distinct and distinguishing characteristics, on the other hand, provides a restaurant an advantage over its competitors. This effect can be strengthened by employing well-balanced wall colours and eye-catching real artwork. It produces an extraordinarily gorgeous atmosphere that will stay with the buyer for a long time.

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Restaurant Operation Management : Assignment