Food Safety Management and Business Development Planning in Food Service

This report discusses the principles of effective procurement and sourcing processes, analytical tools to support effective management strategies, and the impact of ethical practices on overall business operations in the food service industry. It includes a case study of Kitchen Table Restaurants in London and covers topics such as food supply chain approaches, key stakeholders, human capital and resources in operations, property and resource maintenance processes, and corporate social responsibility.

Business Development Planning
in Food Service

TABLE OF CONTENTS
PART1.............................................................................................................................................3
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
P1 range of different food supply chain approaches and key stakeholders.................................3
P2 the principles of effective procurement and sourcing processes for a food operation...........4
P3 analytical tools to support effective management strategies and Product placement as a
marketing tool..............................................................................................................................5
P4 human capital and resources in operations and Property and resource maintenance
processes......................................................................................................................................6
P5 impact of Ethical practices on overall business operations....................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

PART1
INTRODUCTION
Business development plan for food service organization contain many things that
determine the systematic approaches and objectives, ideas, market segment, swot, pestle etc., etc.
for the better development of service sector. Strategic management process also involve in this
report for the betterment of the organization. This report includes the information about kitchen
table restaurants that is located in London. This report includes the strategic management and
process for practising the organization and solve their issue by applying such approaches that is
needed. Like, organizational challenges and their service. Their overall ethical management and
procurement.
MAIN BODY
P1 range of different food supply chain approaches and key stakeholders
Food supply chain refer to the process from where the process of raw resources to the
finished goods or fine dish on table present. This process also known as farm to fork. This
involve the transformation of food items (kitchen table, 2021). The UK import almost major of
their food products and fruits, and they heavily rely on the EU for vegetables and salads. Food
supply chain depends on the organization that how big there organization are and how much they
are able to import or export and their supply chain. The restaurants seen a major impact because
of COVID-19 outbreak. Before the pandemic consumer are already interested in from where
there food comes from. Because of this the encouragement to the customers as well the
organization to move towards the sustainable products and serve their products in that. Kitchen
table is totally well restaurants where people seated on a horseshoe shaped counter for their
dining. As nowadays the food supply chain faces a high range of difficulties in a food supply
chain and restaurant because it requires a high cost and business intelligence that many
organization lacks in that. For better performance and managing the supply chain organization
can bring and implement. The diversity of the food service include in the restaurants for the
better services. Attract the customer is fine dining should be in the restaurant and take away is
also available themed food services for the better performance and achieve higher objectives of
the organization. Product range in the organization should various for the better experience for

the customers and all type of food units should be in the various division according to the
customer preferences (Hassanien, and Dale, 2019).
Stakeholder of the organization include the customers specially because in the restaurants
company the main aim of the restaurant is to attract the customers that's why the stakeholder
includes the customer and employees who work in the organization for example chef, manager
and all the staff of the organization include in that. Investors as kitchen table is a partners limited
company. Who checks on the financial terms are the investors that is also the stakeholder of the
company and the government who support the partnership company, and they apply rules and
regulations. Communities also include in the stakeholder definition that include the health and
safety measures and economic development of the company. Supplier and vendors who sell the
gods and raw material to the company and business of the restaurant also rely on their supply.
They should be managed and clarify this that they supply healthy and safe food to the
organization because company revenue based on that (Manabe, and Nakatsuka, 2018).
P2 the principles of effective procurement and sourcing processes for a food operation
Procurement management involve the strategic approaches to manage the organizational spend.
This includes the quality goods and services. The procurement management involve ordering,
expediting and inspection etc. this involves the element of procurement and sourcing process
through market intelligence and evaluation. The procurement and sourcing plan include:
Delivery, implementation of changes and identification of risk of the sourcing process and
procurement. Perfect plan for this is realistic time frames and proper planning for the best
planning and communication with other for better experiences and key identification of the
measurements of process (Srai, and Lorentz, 2019).
Three important steps of the procurement and sourcing plan that involve the
 Identifying opportunities:- which include the raw material, process , finish products and
accessories that used in the process of making raw material goods into finish product that
can be served on the table. This may include logistics services, technology and other
service contractors.
 Specification:- this step of procurement and sourcing plan includes the operational
process of the organization and this include the perfection like departments on which date

raw material come and services provided by the organization and description about the
product that companies has. Authorization of this specification of the items.
 Strategies analysis:- the most important factor in this process is strategic analysis by
which organization can see the improvement and opportunities. This element involves the
customers and suppliers. This procurement and sourcing process should analyse the
demand and wastage among the organization. For achieving and compete with the
business. Organization must know about their competitor and needs to compete with their
competition (Sadchenko, and et.al 2020).
For better performance company should use the best facility to attract the customer towards their
restaurant and equipments for the better result of the product they serve to their customers.
Internal process is also important in this well develop supplier and average cycle should be
maintained with the supplier to maintain the work condition and effective revenue generate.
Information system update with the help of technology organization should have the technology
to well perform and perform their duty properly and effectively. Management capabilities is also
important in this factor to achieve the objective and get higher attention of the customers.
Identification of goods and services that would be needed in the formation and to manage the
organization. The organization should know about the right quality and cost effective way to
attract the customers and improve in their economic quantities of the product. Organization
should ensure about the quality they serve to their customers.
P3 analytical tools to support effective management strategies and Product placement as a
marketing tool
Effective operation management refer to the core function of the organization. This
includes the swot analysis of the organization and pestle analysis which describe the internal and
external factor of the organization (Bala, and Verma, 2018).
Swot analysis for the effective management strategy describe:
Strength:- this involves the strength by which organization attracts the customer by giving
them such things like, reasonable price of the products and different menu as kitchen table have
and seating arrangements describe the ambience of the organization. Location is also essential
for the better experience and achievement. Indoor and outdoor dining options also available for

the customer that a kitchen table has and quality of the product that mention in the menu of the
organization. Customer service is also essential that a organization is working on.
Weakness:- organization main weakness is their delay in customer service which they are
working on to make this effective and also noise pollution because this is a popular restaurant
every people among the city love to visit this place because of their quality but with increase in
the crowd there's increase of noise level also disturb some customers and it effect the
organization as whole.
Opportunities:- for restaurant business the B2B opportunity is very good that can expand their
organization by adapt such technology and enhance their ability to giving the quality. any new
residential development nearby the restaurant that enhance the ability and improvement in the
organization.
Threat:- main threat to the organization is new competitor in the market and increase in the
operation cost of the goods and the process by which goods being made. Competitor reduces
their price of the goods therefore it can be a major threat to the organization.
Product placement is also important in the company that describe the improvement in the brand
awareness and instant their credibility of doing work, channels through which a organization can
advertise easily to attract the customer and better returns. Main theme of the kitchen table
include the horseshoe shaped seated which attract the customers more. Best product of the
kitchen table include the bacon jam and chickens which describe them as a best dish they have
U shaped tables on which they served at least 12 dishes at a time which is perfect for families.
Counter dining and chef's table is a special feature. The food rating for the organization by their
customers and other is very good. Market segmentation and positioning also refer in the
organizational development and product placement for the betterment of the company.
P4 human capital and resources in operations and Property and resource maintenance processes
Human resource management is essential in every organization who deals with the people
and manage by staffing that relates to the function of employee recruitments and selection
process and training — development program also conducted by them, and it relates to the
improvement of the individual and group program. Motivation also needed in the organization
for the better performance and control the behaviour of the staff with the customer because efor

the restaurant organization is very essential to well behave in-front of the customers.
Maintenance need the concerned because in the restaurant business maintenance need main focus
because of the customer want mental and physical health in this (Smith, Kelly, Yeatman, and
Boyland, 2019).
This includes the customer satisfaction , service maintenance by the staff of the organization that
given to the customer of the organization. Organization should use the CSAT that is indicates
the customer satisfaction. Brand in the food service is important for the better experience in the
organization. The restaurant should maintain their quality of food and create a best quality of
food to compete with their competitors and create a good customer base. After organization
create a good customer base customer expectation increases and then brand have make sure that
they maintain their position of branding according to it. Brand strategy involve the company
purpose which include that company wants to be the top brand restaurant company across the
country and after that expand their business all over the globe with their franchise. Consistency
must be in the business for the better experience by which the company can make improvement
in their business. Once company decide to waht5 they want to do after that they have to ensure
that and stick to that work. Organization can make emotional connection with their customer this
is also a strategy to improve the ability and branding the business. Employee empowerment
declare the advocacy reinforcement to the company culture and their values.
In maintenance process of the organization they should know from where they want to start and
what part of the organization need improvement or maintenance in this all the members of the
organization are including like chef, waiters, management etc.. Branding positioning and
segmentation is also important and product packaging or the plating of the food that serve by the
organization should perfectly attractive. Company USP ( unique selling point) they should
enhance their USP of a product for example organization bacon jam is their famous dish
therefore this built the difference from others. Human resource management is the process which
evaluate the planning of the organization towards how would they manage the employee and the
recruitment and selection procedure. Operation is necessary in the process and moderates the
human resource management. Main aim for the human resource management in the food service
organization depends on the behaviour or attitude of the operations management of the
organization. These include the theoretical frameworks for management and issue related
process. Language barriers are also their in the food service sector. If in case some foreign client

arrive at the restaurant therefore this is necessary to the staff to communicate with them properly
and give them attention to those guest or customer.
P5 impact of Ethical practices on overall business operations
Business ethics deals with the ethical value of a business and issues that faced by them. This
includes the systematic practice and code of practices of doing business. It can be influence e by
the management behaviour.
Ethical practice of the business indicates these factors:
Honesty:- for the better experience company should honest with their customers and staff that
they deliberately do their work do not mislead their customers and staff.
Integrity:- in ethical practice the personal integrity is important and company should know what
they are actually going to do and they should compete to their beliefs of the work that can attract
the customers.
Loyalty:- company executives should be trustworthy that company can trust them with heir
works and maintain the ethical environment in their company.
Corporate social responsibilities of the organization
this is a process where a company assess impact to the society because of them the impact id on
the culture or the society has. Because the food service provider can also change the spciwety
and there preferences of the taste. if the organization taste and quality is good and according to
the public preferences therefore, company should maintain their taste of the food to attract the
customers. The ethics also vary on the basis of the local community from where the organzation
is situated.
The corporate social responsibilities of the organization contain four approaches. These
approaches are:
Obstructive:- A company that takes an obstructive stance toward social responsibility attempts to
defend its economic priorities by blocking any attempts to point out the company's lack of social
responsibility. They are more concerned about profits than CSR. Many consumers prefer the
obstructive business as unethical because they may pollute the nature and their nature land. That'
how company faces these kinds of issue (Singh, Chen, Del Giudice, and El-Kassar, 2019).
Defence:- the food service provider company contain the neutral way of performing the activities
and take actions for a socially responsibilities. The food service provider company have to make

sure and ensure that they follow the rules made by the government for these type of companies
and kitchen table follow these ethical rules and regulations for a betterment of the company.
Example the wastage which is collected in restaurant dumped in proper place where no one can
get harm from this.
Accommodating:- it represents why company take those actions and with this it decreases the
wastage in the organization. Like, the more proper the organization it decreases in number of
wastage because people will value that. Kitchen table open up with their customer about the
accommodating that's why people love top visit there.
CONCLUSION
This report summarizes the business development planning of the food service sector.
This concludes the business planning and problem-solving of issue that arises in the organization
by analytical tools that enhance the business organization and improve the ability to serve to
their customer. This report also include the challenges that face by the organization and human
resource management by which they contribute to the organization. Kitchen table company has
well planned their organization matter and whatever they face the problem would be solved by
the methods which describe above.

REFERENCES
Books and Journals
Astill, and et.al 2019. Transparency in food supply chains: A review of enabling technology
solutions. Trends in Food Science & Technology, 91, pp.240-247.
Bala, M. and Verma, D., 2018. A critical review of digital marketing.M. Bala, D. Verma (2018).
A Critical Review of Digital Marketing. International Journal of Management. IT &
Engineering.8(10). pp.321-339.
Hassanien, A. and Dale, C., 2019. Hospitality business development. Routledge.
Khan,and et.al 2021. A state-of-the-art review and meta-analysis on sustainable supply chain
management: Future research directions.Journal of Cleaner Production.278. p.123357.
Manabe, K. and Nakatsuka, M., 2018. Development and problems of a restaurant business by
cooperation between the production area and the food service company. Journal of
Rural Planning. 37(Special Issue). pp.176-182.
Sadchenko, and et.al 2020. Marketing tools in stimulating innovative activity of
enterprises.International journal of management.11(6).
Singh, S.K., Chen, J., Del Giudice, M. and El-Kassar, A.N., 2019. Environmental ethics,
environmental performance, and competitive advantage: role of environmental
training.Technological Forecasting and Social Change.146. pp.203-211.
Smith, R., Kelly, B., Yeatman, H. and Boyland, E., 2019. Food marketing influences children’s
attitudes, preferences and consumption: A systematic critical review.Nutrients.11(4).
p.875.
Srai, J.S. and Lorentz, H., 2019. Developing design principles for the digitalisation of purchasing
and supply management. Journal of Purchasing and Supply Management.25(1). pp.78-
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Online
kitchen table, 2021. [ Online]. Available through; <https://kitchentablelondon.co.uk/>