Fine Dining Restaurant Lagoon: A Mashup F&B Concept

This article explores the Fine Dining Restaurant Lagoon, which specializes in the Barbeque (BBQ) theme and utilizes the Mashup F&B Concept. It discusses the innovative menu, strategic pricing methodology, facility layout and design, equipment required, and production system and procedures. It also covers the purchasing, receiving, storage, and inventory control practices of this premium restaurant.

FOOD AND BEVERAGE MANAGEMENT
Student’s Name
Group Members’ Names
Institution Affiliation
Date
Introduction
Formulated by the group members, the Fine Dining Restaurant ‘Lagoon’
Cuisine demonstrates a premium local and global foods and beverages that
emphasize on the local lush tropical, seafood, fruits, exceptional products
and cultural diversity, which defines the Southern Pacific. Considering the
humid sub-tropical climate, the restaurant’s cuisine will utilize the ‘Mashups
F&B Concept’, in reference to the strategic positioning in the market, which
necessitates an exclusive and creative style of cuisine. Just like many
1

restaurant owners, our restaurant has a motherhood statement as a Unique
Selling Point (USP): “Our foods and beverages are superlative in the Pacific,
Local Style or similar to some unique forms of cuisines in the city.” The
advantageous point-of-view of this statement is that it illustrates the
significance of our foods in terms of taste that surpasses the competitors’
foods. The restaurant is constantly booked, with a waiting list because it
produces the best meals, which also draws unique and potential customers.
Discussion
Menus
The menu strategically integrates with the F&B concepts since the customers
experience an innovative menu choice that provides the restaurant with a
competitive advantage. The menu provides an excellent match according to
the showcased choice of a first-class Southern Pacific cuisine. The listings of
the foods in the menu section illustrate the ingredients in the foods and
visual images of the foods, including other abstract information about the
meal. The approach of the menus signifies the context of F&B and the
inclusive theme.
The type of cuisines used in the Fine Dining Restaurant is the ‘Regional
Cuisine’. This type is centered on the location’s state, national and local
segment. The cuisines may be varied depending on trade and food
availability. Moreover, the location of the restaurant is in an area with sub-
tropical climate and a diversified cultural heritage. One fundamental
definition of the cuisine is that it defines the methodology of preparing
traditional foods that are eaten in daily lives of the people in the location.
This type of cuisine has a notable distinction from those produced by
competitors.
The menu includes three Appetizers: fresh light salads, soups and icy fruit
coolers; five Main: fine dining meat, chicken skewers, finest seafood, spicy
2

noodles soups and pork cutlets; and three desserts: espresso coffee,
international cheese and house made sorbets.
Recipe
Recipes 1: Pork Cutlets
Ingredients: Pork tenderloin, half-cup breadcrumbs, sugar, one teaspoon
paprika, 1 tsp canola oil, eggs and salt.
Procedure
Step 1: The oven should be preheat to approximately 400 degree F, and cost
the rimmed sheet with cooking sprayer
Step 2: Holding the knife at an angle of 45 degrees, slice the pork meat into
thin cutlets
Step 3: Make a mixture of sugar, breadcrumbs and salt in a dish. Drizzle the
mixture with oil and stir using a fork. Then, the pork should be dipped in
eggs (that had been stirred in a separate dish). Press to breading mixture
until it has been coated evenly.
Step 4: Prepare the baking sheet and place the pork there. Bake to pink color
at the center while reading the thermometer at 145 degree F at sixteen
minutes.
Recipes 1: Chicken Skewers
Ingredients: Quarter cup veg oil, quarter cup honey, quarter cup soy sauce,
eight skinless and boneless chicken and black pepper
Step 1: Whisk oil, soy sauce, honey and pepper into a large dish. Research
the marinade before adding chicken into kabobs. Place garlic, peppers,
onions and chicken in a bowl. Marinate for 2 hours in the refrigerator.
Step 2: Ensure the grill is preheat to high temperature
Step 3: Remove the marinade from vegetables and chicken. Thread
vegetables and chicken in skewers
3

Step 4: ensure the grill grate is lightly oiled. On the grill, place the skewers.
Cook for more than 12 minute to around 15 min until when the chicken juice
becomes clear. Lastly, brush and turn marinade.
Pricing
The restaurant’s managers define the methodology of pricing as a significant
tool to enhancing profits and the entire success of the restaurant. The Fine
Dining considers the enhancement of a strategic pricing methodology (the
differential method) that involves reviewing the gross profit margin. The
formula of pricing is given as:
Food/beverage cost per portion + Gross Profit = Selling Price
When the amount of profit contribution should be set uniformly to all the
clients, the Fine Dining Restaurant may use:
Sales – food cost/no. of guests = Average Gross Profit
The determine the prices of food and beverage, the restaurant considers
multiple factors like, service type, meal occasions, level of the restaurant,
competition, market mix (4P’s) and profit margin.
Theme and Ambience
The Fine Dining restaurant needs a creative theme, which will connect the
location’s environment with the culture and menu style. Thus, the restaurant
specializes in the Barbeque (BBQ) theme. The restaurant embraces a rustic
surrounding, which provides a premium atmosphere to clienteles. Moreover,
there is background music that is favorite based on the cultural heritage of
the region. The management acknowledges that sounds provide a perfect
feeling, which connects the mood of the guests hence triggering memories
and emotions. Listening to a sweet sensory part of the music that the
restaurant has, clients will indeed feel an excellent impact of emotions, food
sizzling or gentle babbling while in the restaurant. The selected theme
4

connects to the food and beverage concept since it provides clienteles with
perfect experiences of the strategic location. Moreover, the term ‘Fine
Dining’ stimulates many forms of images of the restaurant. These
assumptions and images range from crispy white tablecloths to excellent and
understanding waiters. Just as the name suggests, the restaurant has the
finest dishes, atmosphere and services.
The ambience and theme at Fine Dining is a perfect match for clienteles
because they need to feel more special. Apart from experience alone, the
restaurant ensures that the desired level of hospitality of rendered to the
customers. Hence, matching the theme with proper lighting system matches
the ethos of the overall F&B concept that will make the guest to memorize
the experience.
Facility Layout and Design
Each facet of the Fine Dining Restaurant and layout is a baseline and
concept that the management embraces. A greater the concept and goal,
the more assets need to align to the recommendable elements. Hence, the
restaurant design incorporates clientele, menu and price points, which
supports the restaurant’s layout and the concept. The elements support each
other and no elements outstands another without considering the interest of
consumers.
Figure 1: Facility Layout and Design
5

The Entrance: The entrance of the Fine Dining is as significant as the interior
section when it comes to targeting brand loyal customers. Reflecting to the
theme, the restaurant utilizes signs, lighting systems, music, flowers and
awnings to facilitate an eye-catching entrance for guests. The bar, dining
sections and kitchen are also fundamental sections of the restaurant layout.
Waiting Section: This section is rare for many restaurants but significant to
the Fine Dining. A waiting section is a designate area for client wait that is
kept separate. The section includes chairs for clients to wait to particular
services comfortable. Moreover, this section has a menu for guests to go
through while waiting to be served.
6

The Bar: The Fine Dining is a full-service restaurant with a space set aside for
clients to sit and have a drink and their desired meals. The section is as
welcoming as the dining section, including all the functions of a restaurant
like service ordering, points of picking up drinks.
The Dining Section: The dining section does no only facilitate the desired
mood of the restaurant, but also affects the methodology of staffing format,
clients’ conform and dining experience. It is at this point, where clients
gather to have their ordered meals. In reference to the restaurant’s mashups
concept, this section is comfortable and welcoming, with a holding capacity
of 100 guests.
Kitchen Area: At the midst of any restaurant, there has to be a kitchen.
Despite the fact that many commercial kitchens do not provide a view of its
public, the Fine Dining Restaurant’s layout of the kitchen is as fundamental
as that of the dining area. The kitchen size it almost half that of the dining in
order to accumulate all the commercial equipment the restaurant has.
The Restrooms: the restaurant’s ambience and design are also reflected to
the restrooms. This section is checked daily during the start of a certain shift.
Thus, the restaurant will assign someone who will refill any paperwork or
orders regarding room booking.
Apart from the layout, there are many factors, which play a fundamental role
to enhancing the experience of clients. Since the restaurant focusses on
premium services and foods, it does not overlook its layout because it has a
role to play in the desired experience of potential clients. The design and
layout of the restaurant is capable of influencing the ordering conduct of
clients. Moreover, the layout has a critical role in enabling the workflow and
operations of the Fine Dining.
Equipment Required
The equipment to be used includes:
7

 Refrigeration appliances
 Commercial grill
 Griddles
 Salamander broilers
 Ice machines
 Commercial shelving
The Fine Dining Restaurant utilizes electronically powered equipment since:
 They are easier and cheaper to install. All you need to do is to put a
plug in a socket, even though some need to be hardwired in the
restaurant’s supply system
 The equipment is efficient compared to gas powered equipment. This
is because there form of energy is converted directly to heat while
gas’s heat is sent to flue.
Maintenance Practice: (1) Salamander Broilers
 Salamander Broilers need to be checked regularly and maintained by
competent specialists
 The grills should be unplugged from its main sockets to allow cooling
before cleaning
 Avoid the use of spray, water jets or splashing water directly to the
equipment
 Avoid submerging the electric plug, product or the power cord in any
form of liquid
Maintenance Practice: (2) Refrigeration Equipment
This type of equipment is delivered by the maker in a perfect working status
and even verified through thermal scanning, commissioning scanning or
using a third party to credit the equipment. In that case, to maintain the
expected lifespan:
 A regular inspection program should be launched
 At least two fundamental elements of the equipment require
maintenance. These are insulted envelop and deep freezers
8

Type and Standard of Service
The standard of service instituted by the restaurant mentioned in this paper is in
adherence with the fine dining service of other global restaurants. Furthermore, as
recognized by most people, a fine dining restaurant always carries along with
complicated menus and incorporates classy commodities. Therefore, it is high time
that fine dining managers should institute a more sophisticated and refinement with
these restaurants. Thus, other owners may insist on customer booking for space
before they come to dine. Additionally, in some there is stated code of conduct,
which should be carried before being served. For this reason, most employees who
are hired in the fining dining restaurants are highly experienced which enables
them cater for the customer’s needs.
When guests arrive, they will be showcased to the actual surrounding of the
restaurant through oral presentation, whereby they will be expected to check the
available tables. After the guests have selected the tables, the waiter will then lead
the visitors to the tables and introduce the menu to them. The waiters will the
drinks, meals and desserts to the guests before they proceed to the checkout
process. After everything is complete, the restaurant will then thank the visitor for
coming and allow them to leave. Lastly, the waiters will clean the tables to ensure a
hygienic environment is available for other approaching guests.
Service Flow Chart for Fine Dining Restaurant
9

Production System and Procedures
Taking into account the environment and the dimensions of the fine dining
restaurant, it is best suited for the cook chill system. This is due to less cost
incurred with the cook chill systems, since it comprises of higher food processing
methods, which provide much ease during the foodservice process. The cook chill
service incorporates the food preparation, consequently followed by abrupt chilling
process, and effective storage process which is temperature regulated (A span of 5
days). If need arises the food should be rejuvenated prior the service.
Figure 3: Production Schedule
10

Purchasing, Receiving, Storage and Inventory Control Practices
Purchasing – the process of purchasing involves actions that starts by determining
supply and beverage needs and ends when the products are sold. The purchasers of
Fine Dining have to determine what products they need to purchase, and the
quantity of their products upon an order. At the restaurant, purchasing of drinks is
11

very different from buying foods. The pricing of foods and beverages is has strict
controls that have been imposed by the government foods and beverage agencies;
hence little price flexibility is witnessed. However, the clients purchase the dishes
according to the stipulate pricing plan.
Receiving – this occurs in food evaluation process where food is inspected in order
to check the quality and any contaminants that might be present in the food. This is
also checked through legal checkpoints, which also ensures that the right kind of
food has been delivered to the premises ordered. This procedure incorporates:
Storage – ideas concerning the storing of food within the restaurant mainly relates
to various availing of food equipment and facilities, the safety of the storage
process, the geographical location of the storage facilities, its dating and the cost of
stored food in the restaurant. Thus, the activities relating to the food storage
process is shown below:
12

Inventory
Commencing with the inventory control units + the delivery process = Food at hand
– Concluding inventory = consumed food
Scheming of inventory processes will thus minimize the expenses of food costs,
minimize food wastage, eliminate theft, minimize the storage need, and reduce the
danger of food spoilage. Thus, within the fine dining restaurant the most
appropriate inventory to be instituted is shown below:
Human Resource Practices
The core staffing concern, which should be pointed out within the fine dining
restaurant business model, is the ratio disparity existing between the employees
and its staff members. For instance, for a prominent business restaurant it is
approximated about $1.3M to be utilized during the initial year of operation. Thus
considering a weekly sale of $40 and the restaurant will be selling about 744 in
every week; hence, it is projected that the weekly sales will be over $30. Since
13

there about 30 tables in use, we should thus imagine the level of staffing within the
restaurant. With the business closing shifts, let us state that we have about three
waiters, one chef, one bartender one general manager, one host, and three line
cooks.
Thus, is it possible for using dividing 10 tables per each waiter and about 4 chefs in
the kitchen making meals estimating to $100 for 90 tickets on Saturday? Hence, if
the most preferred drink is alcohol, then do we provide mixed drinks of wine within
the restaurant’s product line? Thus if it is recommended that there should be mixed
drinks then the restaurant will require more than one bartender or more. For
instance, the restaurant’s workforce can be divided with about 50% of the
employees dealing with food preparatory processes while the other half is
specialized with the drinks. This will depend if the customers will demand a different
mix of the drinks.
Therefore, it is high time for the allotting of individual task based on the cost per
hour. With the aid of the excel workbook, I have been in a position of evaluating the
cost of each bus boy, chef, a waiter etc. Additionally, balancing these shifts
transversely will be effective; this will ensure that adequate numbers of employees
are availed during the opening of the restaurant, which means that employees will
have to work during the weekends. Consequently, the fine dining restaurant prefers
the use of external hiring processes, which is a great foundation of getting recruits.
Lastly, it is projected that the restaurant will have employees who have vast
knowledge of the normal operation of restaurants and cafes.
Figure 4: Training Program
14

15

Marketing Plan
Generally, the Fine Dining Restaurant comprises of features, which accommodates
family togetherness and upholds the traditional heritage of the community around
it. Thus, the restaurant is projected to rise above the food industry market by
considering customer service and food excellence and quality within its operations.
Therefore, with the product’s exceptional and orientation based on the past events
reveal a clear picture for the restaurant’s excellence.
The Fine Dining Restaurant 4P’s – product, promotion, price, and place are used by
the restaurant as effective marketing tools to improve the restaurant sales.
Changing any factor of the marketing mix of the restaurant would result direct
effect of the restaurant’s sales and gross profits. A brilliant example of using price
16

of products within the restaurant’s marketing mix will be the selling of the Filet
Mignon. For example a Filet Mignon sold at about $100, will produce substantial
profits although there will be reduced number of customers purchasing the
commodity.
PRODUCT – Majority of might think that the product mentioned is the food prepared.
Actually, this is segment to be analyzed although not the whole part. The fine dining
restaurant comprises of a vast range of product service. This involves the nature of
the food, the mode of service, and the customer support (like the waiters, counter
people, and the cashier), the hours of service, restrooms and more. Therefore, it is
high time the restaurant should make clear distinction through working hard in
achieving uniqueness. This can focus on creating uniqueness in the menu, the
decorations, cleanliness, staff experience, and the operating at the required time.
PLACE – this concept relates to the service delivery and the place where the service
should be delivered. For example the place can be the restaurant deliveries, phone
orders, mobile trucks, catering etc. What is it required? The process should be made
easier. The restaurant should provide the most demanded option of delivery
service. The restaurant should allow customer to send order deliveries in order to
increase efficiency. Additionally the restaurant should have a parking area where
their delivery carps will be parked upon accomplishment of a service delivery
process.
PPROMOTION – advertising is an appropriate means of letting the customers know
on the type of product service provided by the restaurant. Therefore, promotion is
sole and part of the marketing process. Thus, the promotional strategies can be
either a push or a pull. Various enticements, which include free goods and
minimization of the product prices, are always set to encourage consumer purchase
of the product. Therefore, the promotion technique of the fine dining restaurant
should be in the right state by incorporating the use of coupons, mailing,
newspapers, radio etc.
PRICE – this relates to the value of the product in the market. Prioritizing price
within the restaurant is very important. Although the price can range specifically
during holidays include the lunch specials, Tuesday night special, early bird, and the
17

happy hours. Also during these periods, customers can be offered discounts, for
example buy one get two.
Consequently, the sales period success of three months will be determined on how
the restaurant’s customers are served also. The initial establishment of the business
will be set in order to test if there is need for expanding in the outside markets.
Therefore establishing many branches in the marketplace will enable the company
acquires a unique brand within the company. Incorporation of the various domestic
media and common stores within the country of operation will also be used.
Basic Financial Information
Thus, retail trade in the external sector will be hired on a specific geographical
location for example the shopping malls. The fine dining restaurant main
proposition is on space A allocation in order to get to a wider market target.
Starting capital and other requirements will be provided through the proprietor’s
investment processes.
18

Projected Profit and Loss
As shown within the restaurant’s budget, fine dining encounter a loss of about
$10000, which is similar to the profit gained within the first three months of
operation, which will necessitate the utilization of the funds in the reservations.
With an increase in the sales levels of Fine dining restaurant will diverse into
different geographical locations which will assertively lead to the expansion of the
restaurants brand image. Therefore, recognition of the restaurant’s image will
permit the partaking of cheaper locations and preserving their market trend as
being the topmost restaurant.
Conclusion
In conclusion, the Fine Dining Restaurant will utilize the ‘Mashups F&B
Concept’, in reference to the strategic positioning in the market, which
necessitates an exclusive and creative style of cuisine. The concept requires
funding since the sector of food and beverage is now one of the largest
assets to the enhancement of exponential company growth over the past
19

few decades. For instance, this year alone, a restaurant in Melbourne
(Culinary Hub) has reported an approximate 32.8% of more food and
beverage expenditure that contributes about $5.5 billion to the Melbourne’s
yearly economy. Thus, this sector is going viral and will be profitable when
entrepreneurs take advantage of this chance.
20