Food Service Management: Analyzing Supply Chain Approaches and Management Practices at The Capital Grille

This report analyzes the supply chain approaches and management practices at The Capital Grille, an American restaurant owned by Darden Restaurants. It covers various approaches of food chain supply, procurement processes, and ethical practices. The report also evaluates different management tools and practices that can support successful business operations in food service organizations.

Food Service
Management

Table of Contents
INTRDOUCTION...........................................................................................................................2
Range of different food supply chain approaches & critical stakeholders involved in the
process.........................................................................................................................................3
Principle of procurement process and sourcing processes for a food service operation.............4
Analyse a range of various food supply chain approaches & procurement scheme that can
raise organisational effectiveness................................................................................................5
Assess the application of different analytical tools to support effective management strategies
.....................................................................................................................................................6
Evaluate different management practices that support successful business operations in food
service organisations...................................................................................................................7
Evaluate management tools and practices that can support successful business operations in
food service organisations...........................................................................................................8
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success...........................................................................8
Analyse various ethical practices in your chosen food service organisation and the impact they
have on overall business success.................................................................................................8
Providing valid with justified recommendations for support management practices along with
strategies which increase effective business operations..............................................................9
analyse various ethical practices in specific food service organisation and their impact on the
organisation’s business objectives overall..................................................................................9
Conclusion.....................................................................................................................................10
REFERENCES .............................................................................................................................11
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INTRDOUCTION
Hospitality is a wide category of field inside the service industry which involves services
like food and drinks, event managing, travel and tourism and many more. It consists the hotels,
restaurants, agencies of tourism. In a particular organization, the food services are the part of
hospitality which are responsible for preparation as well as delivering of food to the customers.
In the present report, The Capital Grille is chosen as a base company. It is an American
restaurant which is owned by Darden restaurants. This brand is located in approximately in 25
states containing 62 number of locations as of now. The report will cover the food services which
are provided within a particular organization. In addition to this, it will also cover various
approaches of food chain supply and the stakeholders which are involved in this process. The
report is covering the applications of various analytical tools which are used to encourage the
effective management strategies. The strategies are important because it helps to enhance the
quality of food that are served among people in a particular restaurant.
(Source: The Capital Grille – Scottsdal, 2021)
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Range of different food supply chain approaches & critical stakeholders involved in the process
The basic purpose of the supply chain is to assist financial success, fulfil demands, drive
customer value or building up a good network. As the food service industry contains all the
activities, work which are involved in preparing as well as serving food among. The main
objective of food chain is to supply meals according to the requirements of their customers as
well as superiority standards which are set by an organization (Paksoy and et. al., 2019).
Casual dining: The casual dining restaurants involves a relaxed environment and are a
step up from the fast food and the fast casual type of restaurants. An individual can expect a high
quality of food in the restaurant but not high as the fine dining. As The Capital Grille follows the
concept of fine dining, as the fine dining restaurant experiences the higher quality of food with
greater formality as compared to the casual dining.
Themed restaurants: A theme is quite essential in a particular restaurant in order to
attract diners. A themed restaurant involves concept such as decor, different effects to create
exotic surroundings in order to make memorable experiences (Queiroz, Telles and Bonilla,
2019).
Approaches of food supply chain
A whole food chain approach constitutes various stages such as the activities and
finishing from production to the final disposal. Here are some approaches that are the part of
food chain supply which can be used by The Capital Grille in order to concentrate on the
management strategies of their food supply chain process.
Direct supply chain: In context with The Capital Grille, the managers are more
focussing on the use of approaches in order to supply a higher quality of food at a very
affordable prices (Routroy and Behera, 2017).
Outsourced supply chain: In context with the restaurant, building a association among
different companies in order to generate a high value for the costumers. As the organization is
more concentrating towards the use of approaches in order to present the quality of commodities
which adds value to meet the customers requirements.
The stakeholders in The Capital Grille that are involved in this whole process are the
farmers, processor, transportation and storage, and at last the consumers. The process of food
supply chain begins with the farmers as they are the potential source in the concern of food
safety. In this, some of the farmers use chemicals in order to promote their farming which may
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affect the public health. And, some of the farmers use natural products in order to enhance their
productivity and also the quality of product that can reduce the health problems and promote
health safety among people. As people across worldwide are more likely to prefer the organic
products which are obtained from the natural farming methods (Xu and et. al., 2019).
The next step after farming includes the food processing and its safety as this stage is
important because it involves in preserving as well as processing of the food products. This stage
involves the activities that are used in preserving and processing of food products like drying,
fermenting, heating of the products, refrigeration and many more. This is quite essential so as to
get the food products to the people in a safe and edible conditions.
After processing it involves the storage and transportation. In this stage, it involves the
identification of the final products and eliminates the contaminated inventory. The logistic
providers helps to minimize the gaps in between the manufacturer and the consumer. The storage
and transportation may involves critical problems that are necessary to supervise in order to
check the quality of the products such as humidity, conditions while handling products,
temperature and so on.
The last and final stage in this whole process is consumer as it is important that by the
time the food products gets to this point it is absolutely safe to be consumed. The transportation
of food materials in a safe manner is the responsibility of every individual which are involved in
this supply chain. It's very essential to built a strong partnership in order to secure the consumers
to get proper food materials which are edible and safe (Zhu, Liu and He, 2019).
Principle of procurement process and sourcing processes for a food service operation.
The procurement process in a particular organization involves the approaches that are
used to manage as well as optimize an organizational spend. The process involves the
identification of goods and services which are required, explore and choose suppliers, submit
purchase demand, create acquisition order, receive invoice and order, paying for goods and
services and the last record for audits. In order to identify the goods and services, the manager is
required to purchase the products which contains an effective cost price, superior quality and
many more. Value for cost here does not mean that the following restaurant is achieving a low
quality product as it contains a meaning of optimum association of the whole cost product and
quality. An effective procurement and sourcing process is required in every organization because
it ensures the whole items as well as services that are acquired in order to proceed the projects in
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an efficiently manner. As it is profitable when optimized to save time, money and resources.
Their standards also ensures that sufficient quantities of the whole food that are on hand to meet
the daily requirements.
There are some stages of the procurement process:
Identification of goods or services: in Capital Grille at this stage food service manager has to
purchase products of high quality, cost effective price and at economy quantities (Schallmo and
Daniel, 2018).
Exploring and selecting supplier: In this there is sourcing of potential vendors & determination
of ability to offer best quality and value in Capital Grille.
Submitting purchase requisition: It involves being straightforward and including multiple steps
of approval for the order value.
Creation of purchase order: after approval of purchase requisition the department has to control
the financial issues that may arise at time of purchase order to vendor.
Receiving invoice & order: In the procurement process there is receiving of invoice and vendor
sends invoice to purchaser. In Capital Grille, it describes exactly what order includes.
Paying for foods and services: On receiving the invoice and order financial team will describe
the process. At this stage there is matching of invoice as per the details of order. After there is
proper matching up the account team sends payment to vendor in specified time period.
Record for audit: In Capital Grille, it is final stage here is documentation of purchases as per
relevant documents from purchase requisition.
Analyse a range of various food supply chain approaches & procurement scheme that can raise
organisational effectiveness
Procurement in Capital Grille is associative with the process of purchasing of products &
services associated with business spending. It requires preparation & payment processing. There
are different types of pricing approaches that are used to procure raw materials at effective
prices. Such as it includes cost based pricing approaches that is sued by management of Capital
Grille.
Another approach is maintain of quality control: It is important for a food service organisation
for predicting & controlling of the process from farm to have safe product to meet the customer
extraction with high quality.
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Assess the application of different analytical tools to support effective management strategies
For the purpose of analysing different strategies there is application of some analytical tools.
Such as SWOT analysis:
Strength weakness
Capital Grille restaurant is having a large
product portfolio that includes diverse portfolio
that offers different tastes and price range
(Christ and Burritt, 2017).
There is presence of a clear & strong ethical
polices.
There is presence of huge diversity that may
lead to difficulty in managing the minority
staff.
In situation of peak there is less seating area
that leads to dissatisfaction for the customers.
Opportunities Threats
There is opportunity of expansion for Capital
Grille in new locations where they are not
having present.
Better training and cost management can help
in improvement of present operations.
There is high amount of competition that may
act as a threat for Capital Grille in the present
situation.
There are issues associated with minimum
wages and labour cost that is potential threat.
Pestle analysis:
PESTLE analysis is a tool that is used to evaluate various external environment factors that may
affect the present functioning and strategy formulation of Capital Grille.
Political factors: Political stability is related with the changing government policies as per the
changing scenario of external environment (Moon and et.al., 2021). The Brexit scenario has
resulted into changes in regulations and legal laws that are affecting the present functioning of
Capital Grille.
Economic factors: These factors are affecting the business organisation in short and long term. It
includes fluctuating tax rates, sustainable economic growth. The present covid 19 situation has
affects the functioning of food industry as for Capital Grille the brand might face reduced
customer demand because of reduction in purchasing power.
Social factors: People are developing culture of eating out and preferences for trying different
cuisines. This changing social perspective can lead to development of more opportunities for
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Capital Grille as they can work towards utilising this social outcomes to influence their target
customer base.
Technological factors: Technological advancement is mainly related to use of latest
technological advancements such as it is based on having upgraded supply chain measures,
automated distribution and procurement networks, online delivery mechanism that can lead to
Capital Grille having a higher competitive advantage and cost management aspect.
Legal factors: There are some of the legal rules and guidelines that have to be properly complied
and affects the operation and functions of Capital Grille (Haleem and Khan, 2017). There is need
to consider safety standards for the purpose of maintaining minimum daily wages, employee
welfare, a safety standards for employee welfare.
Environment factors: there are ongoing environment aspects that is related with taking into
considering some of the aspects such as recycling, carbon footprint, usage of plastic that is to be
followed for the purpose of managing the sustainability characteristic. Capital Grille has to
consider the risks that are arsing because of environmental damage so that there can be proper
consideration.
It is analysed from above made discussion that there are several external forces affecting the
present and future strategy formulation of Capital Grille.
Evaluate different management practices that support successful business operations in food
service organisations
There are certain management practise that are required to informing human participant for the
purpose of managing different organisational functions.
Managing human resource management: in Capital Grille the HR management is a
management practise that is related with supporting the business operations (Mollenkopf,
Ozanne and Stolze, 2020). It is related with acquisition, development and supporting the overall
staff to ensure that they are able to fulfil their roles at workplace.
Cost management: It is a process in Capital Grille that is associated with effective planning &
cost controlling. It involves four major cost that is resource planning, estimation of cost, cost
budgeting and cost controlling.
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Evaluate management tools and practices that can support successful business operations in food
service organisations
It can be said from the above made evaluation that in Capital Grille there is application of
PESTLE and SWOT analysis tools that can assist in the process of managing the overall business
operations (Kim, Yin and Lee, 2020). There are some of the major business operations that
includes cost management, resource planning, estimation of cost, cost control, cost budgeting
that can be properly done through application of such frameworks.
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success
Some of the ethical practices in Capital Grille includes fairness to suppliers, consumers
and employees. It is associated with the overall transparency of operations is very important for
the purpose of having safe workplace. Further in terms of marketing and advertising in Capital
Grille the organisation is working towards having proper fair advertisements. Further the
strategic practises are also towards offering equivalent carer opportunities to each and every job
applicant and employee with development of ecological sustainable products. There is less use of
plastic to protect the external environment from harmful substances.
Analyse various ethical practices in your chosen food service organisation and the impact they
have on overall business success
There are some of the ethical practises that is based on having a proper welfare policies
for employees. If there is any type of conflict of Interest then it is advisable to deal with such as
there is no discrimination each employees is fairly treated. In terms of maintaining relationship
with suppliers there is use of competitive bidding where supplier decisions are made based on
price, quality availability and the level of services. Employees are prohibited from having any
personal opportunities as each opportunity is offer to individual as per their level of qualification
and contribution. In every organisation there is need to make assessment of the respondents of
organisation towards customers, employees, communities, suppliers. In Capital Grille effective
policies are made up to address initiatives that are designed to improve this type of relationships
with employees, local communities and customers to have environmentally and ethically
responsible activities.
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Providing valid with justified recommendations for support management practices along with
strategies which increase effective business operations
In context of Capital Grille it is recommended that that for the purpose of supporting the
management practises there is need to manage the overall skills and competencies of the
workforce (Ken Colwell PhD, 2019). There is need of cost control procedure to identify the
overall business expenses that can enhance the present profitability. Further it is suggest for
Capital Grille to focus on product packaging and brand positioning aspects to create a effective
brand image and position to attain a competitive position.
analyse various ethical practices in specific food service organisation and their impact on the
organisation’s business objectives overall
In Capital Grille there is accommodating CSR practises that are based on various actions that are
required by organisation for the purpose of managing their ethical practises.
In this process the organisation is working towards reduction of waste source products are not
tested on animals. This is basic environment contribution as part of CSR practise apart from this
employees are offered with fair wages.
Compliance with rules, regulations and laws: Each employee has to comply with all applicable
rules, laws and regulations that is based on regulations, rules and common laws that are
applicable laws. There is also application of insider trading laws that helps having validity of
actions.
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Conclusion
It is concluded from the above mentioned aspects that there are different range of
products that are offered to organisation. There are some of effective sourcing and procurement
process that is very important to have proper food service operations. There is application of
tools such as SWOT and PESTLE to evaluate various internal and external environment aspects
that are affecting the present organisation functioning and future strategy formulation.
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REFERENCES
Books and Journals
Paksoy, T and et. al., 2019. Risk management in lean & green supply chain: A novel fuzzy
linguistic risk assessment approach. In Lean and green supply chain management (pp.
75-100). Springer, Cham.
Queiroz, M. M., Telles, R. and Bonilla, S.H., 2019. Blockchain and supply chain management
integration: a systematic review of the literature. Supply Chain Management: An
International Journal.
Routroy, S. and Behera, A., 2017. Agriculture supply chain: A systematic review of literature
and implications for future research. Journal of Agribusiness in Developing and
Emerging Economies.
Xu, M and et. al., 2019. Supply chain sustainability risk and assessment. Journal of Cleaner
Production, 225, pp.857-867.
Zhu, Q., Liu, L. and He, Y., 2019, November. Application of Process Analysis based on Value
Objective Improvement in Risk Identification of Supply Chain. In 2019 Chinese
Automation Congress (CAC) (pp. 4213-4218). IEEE.
Haleem, A. and Khan, M.I., 2017. Towards successful adoption of halal logistics and its
implications for the stakeholders. British Food Journal.
Moon and et.al., 2021. Influential factors for successful knowledge transfer in restaurant
franchises. Journal of Hospitality and Tourism Management, 46, pp.224-232.
Mollenkopf, D.A., Ozanne, L.K. and Stolze, H.J., 2020. A transformative supply chain response
to COVID-19. Journal of Service Management.
Kim, M., Yin, X. and Lee, G., 2020. The effect of CSR on corporate image, customer citizenship
behaviors, and customers’ long-term relationship orientation. International Journal of
Hospitality Management, 88, p.102520.
Ken Colwell PhD, M.B.A., 2019. Starting a Business QuickStart Guide: The Simplified
Beginner’s Guide to Launching a Successful Small Business, Turning Your Vision Into
Reality, and Achieving Your Entrepreneurial Dream. ClydeBank Media LLC.
Christ, K.L. and Burritt, R., 2017. Material flow cost accounting for food waste in the restaurant
industry. British Food Journal.
Schallmo, A. and Daniel, R., 2018. Digital Transformation Now! Guiding the Successful
Digitalization of YourBusiness Model. Springer Science+ Business Media, LLC.
Online:
The Capital Grille – Scottsdal, 2021 [online], Available
through<https://arizonarestaurantweek.com/listing/the-capital-grille-scottsdale/
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