The Bellini Italian Restaurant: An authentic Italian restaurant in the CBD, Capital City, Australia
Added on 2020-04-15
13 Pages2438 Words116 Views
Food and Beverage Management Food and Beverage Management Lecturer’s Name:Student’s Name:Student ID Number:Due date:
Food and Beverage Management Executive SummaryThe issue presented in the question is that the restaurant named Bellini Italian restaurant is an authentic Italian restaurant located in Main Street, CBD, Capital City, Australia. The owner and chef of the restaurant is concerned with the turnover generated by the restaurant and has observed that the restaurant is very quiet during the mid-week period.The owner is concerned with the decreasing trend of business and reckons the introduction of new strategies like all you can eat buffet in order to attract more and more customers into business. He also considers lowering the food costs in order to increase the revenue gained by the business.
Food and Beverage Management This study particularly aims to discuss the effectiveness of the strategies implemented by the owner of the business. It also looks into the effect of such implemented changes over the profitability of business. Lastly, the study presents methods, to detect the probable issues that are resulting in such a situation and methods implemented to improve the overall profitability of the restaurant.Executive Summary.....................................................................................................................................1Background..................................................................................................................................................1All you can eat strategy and its likely effect................................................................................................2Key information to be monitored to measure the results of this strategy..................................................3Customer visitation and perception.........................................................................................................4Food production process and how to deal with carry overs and waste.....................................................5The different contribution margins (buffet vs. a la carte)........................................................................6The overall effect on the sale volume and profitability............................................................................6Strategies to improve the overall profitability of the restaurant.................................................................7Conclusion...............................................................................................................................................8Recommendations.......................................................................................................................................9References.................................................................................................................................................10
Food and Beverage Management BackgroundThe background provided in the case study is that Bellini Italian Restaurant is a restaurant located in Main Street, CBD, Capital City, Australia. It has the capacity to accommodate 78 seats and promotes the food theme of authentic Italian. The chef and the owner of the restaurant is Francesco DelPiero. The chef has designed the style of menu as A La Carte and has computed the average daily guest turnover as 39. The major issue that currently concerns the owner of the restaurant is that the restaurant seems very quite during the mid-week period. Francesco wants to utilize the management and leadership skills that he possesses to restructure the restaurant and increase business. He has proposed a new concept in terms of menu for the restaurant, that is, all you can eat buffet. The sole purpose behind such a strategy is increasing the overall profitability and the volume of sales of the business.The owner feels that the reduction in some of the menu prices may lead to reduction in the contribution margin per unit of food. Therefore, he resorts to the solution of increasing the sales revenue from the beverages and expanding the associated client base. This study aims to provide an overview into the profitability and effectiveness of the decision taken by the owner/chef. 1
End of preview
Want to access all the pages? Upload your documents or become a member.
Related Documents
Assignment on Food and Beverage Management in Restaurantlg...
|11
|2736
|35
Food & Beverage Management - PDFlg...
|11
|2782
|181
Food & Beverage Management - Assignmentlg...
|11
|2561
|104
Menu Development, Planning and Designlg...
|13
|4047
|399