Effective Management Strategies for Food Service Operations: A Case Study of Rainforest Café

This report provides an overview of the different contexts of food service, approaches to food supply chain, principles of procurement, and management practices that support successful business operations in food service organizations. The report evaluates the impact of ethical practices on overall business success using Rainforest Café as a case study. The report also includes an analysis of various analytical tools used to support effective management strategies. The subject of the report is food service management, and the course code and college/university are not mentioned.

Food Service
Management

Contents
Contents...........................................................................................................................................2
INTRODUCTION...........................................................................................................................1
MAIN BODY..................................................................................................................................1
Producing introduction addition to overview of different contexts of food service....................1
Examine wide range of various approaches of food supply chain in food service industry,
along with highlighting critical stakeholders in the process........................................................2
Discussing principles of effective procurement as well as sourcing processes for a food service
operation......................................................................................................................................3
Analyse different approaches of food supply chain and strategies of procurement that could
enhance effectiveness of the organisation...................................................................................4
Assessing application of various analytical tools for the purpose of supporting effective
management strategies.................................................................................................................5
Evaluating different management practices that support business operations in successful
manner within food service organisations...................................................................................6
Critical evaluation of management tools as well as practices that can support successful
business operations in food service organisations.......................................................................7
Discussion of certain ethical practices in food service organisation along with the impact of
ethical practices on overall business success...............................................................................7
Analysing various ethical practices in food service organisation and the impact they have on
overall business success...............................................................................................................8
Providing valid addition to justified recommendations for supporting practices and strategies
of management which improves effective business operations...................................................8
Critical analysis of certain ethical practices within food service organisation and their impact
on the organisation’s business objectives overall........................................................................8
CONCLUSION................................................................................................................................8
REFERENCES..............................................................................................................................10

INTRODUCTION
Food service management could be delineated to an art to deliver food and drinks
aesthetically as well as scientifically to large scale population in cost effective manner. It assists
keeping ventures profitable through educating personnel on serving along with preparation
standards, sourcing various suppliers and keeping careful inventory. It comes with host of roles
and responsibilities which revolve across running day to day operations of food establishment.
For understanding about food service management, selected organisation is Rainforest Café
which is chain of internationally acclaimed Restaurant Group having clients at domestic and
global level (Rainforest Café, 2020). The restaurant chain comprises of six restaurants at United
States, United Kingdom and many more.
The report highlights various food service contexts, supply chain approaches,
stakeholders in process and principles of procurement along with sourcing processes. It further
discusses application of distinct analytical tools which support effective strategies of
management, ethical practices of the company and impacts of practices on success of business.
MAIN BODY
Producing introduction addition to overview of different contexts of food service
Food service is related to food and drinks which are consumers away from home. In
present era, wide number of consumers visit outlets providing food services for number of
reasons including sample new flavour, added convenience, celebration and socialise (Fieschi and
Pretato, 2018). It covers ample number of eating occasions together with outlets such as hotel
and restaurant. Rainforest Café is one of food service outlet that offers wide range of drinks and
food to customers. Mentioned below are differing food service contexts:
Fine Dining: It is also termed as white tablecloth restaurant which are categorised as
higher as well as fancier restaurants. They cater to upscale clientele addition to offers highest
quality of food and drinks. Food service outlets that operates with context of fine dining, their
atmosphere is more elegant, food is served in wider formal manner and greater formalities are
experienced by customers.
Pop-up services: The food service context is based on creative and contemporary
concept which depends on social media along with technology for spreading word. It showcases
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culinary talents at temporary location. It could be anything ranging from beer garden, sit down
restaurant and stands.
Themed food service: It refers to a food service context that is designed on the basis of
specific subject including sport, entertainment, style of music and hence forth (Elke, Eduardo
and Veronica, 2017). Rainforest Café is categorised as themed food service because it is
designed as per exotic jungle. Each of Rainforest Café restaurant are designed for representing
certain features of tropical rainforest comprising mist, waterfalls, plant growth and figures of
animals like tigers, crocodiles, elephants as well as tropical birds that lives in rainforest.
Examine wide range of various approaches of food supply chain in food service industry, along
with highlighting critical stakeholders in the process
Food supply chain is composition of wide diversity of commodities and entities that
performs in various markets to sell variety of food items. Within food service industry, food
supply chain is termed to processes which defines the ways in which food from farms ends at
tables of customers. Managers of Rainforest Café have adopted certain food supply chain
approaches to deliver quality of food to end consumer. Mentioned below are some food supply
chain approaches opted at Rainforest Café:
Value supply chain: It is kind of supply chain approach wherein series of interrelated
practices of company generates values for customers (Lee, Lee and Jeon, 2017). It is determined
that food chain restaurant which uses the approach generally adds values within their actions,
performances and materials to meet satisfaction of each guests. In aspect to Rainforest Café,
professionals use value supply chain to deliver food and drinks with higher values to retain
customers and make profits effectively.
Outsourced supply chain: It refers to supply chain approach wherein a specialist or
expert is hired to find right supplier having knowledge and potentials for dealing or meeting
compliances addition to organise deliveries for the company. Through outsourced supply chain,
professional body is hired as supply chain specialist who employs connections, expertise,
knowledge, etc to carry out practices of supply chain smoothly and reducing unnecessary costs.
Stakeholders are people and groups that provide support to the venture for fostering
existence in competitive world. In the process of supply chain in Rainforest Café, critical
stakeholders are as follows:
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 Farmer: Farmers are key stakeholders in process of supply chain within food service
industry (Zhu and Chang, 2020). In aspect to Rainforest Café, role of farmer in supply
chain process includes networking and creating business relationships, provided
demanded raw material and other products punctually, coordinating with establishment
for raising crop fields as well as planning schedules to grow crops.
 Consumer: A stakeholder who orders food and drink from the company and enjoy
services in exchange of money. Within Rainforest Café, role played by consumer is to
visit the outlet with convenience along with indulgence in mind, informing venture about
choices, ordering variants of dishes and making prompt payment for orders.
 Food producer: These are stakeholders who produces commodities for establishment
according to orders. Within Rainforest Café, role of food producer is to coordinate with
staff to prepare food dishes, preparing food schedule to produce food according to
consumer orders and providing variants of dishes with best quality.
Discussing principles of effective procurement as well as sourcing processes for a food service
operation
Procurement is termed to process of buying raw materials or finished products from
external sources (Linton, Keller and Duizer, 2018). In aspect to Rainforest Café, procurement
needs preparation, payment addition to solicitation that comprises various organisational areas.
Within the company, procurement process comprises of sourcing, requisitioning, ordering,
expediting, inspection along with reconciliation. To carry out procurement process effectively,
managers of Rainforest Café adheres following principles:
Principle of fair dealing: As per the principle, it is important for a food service
organisation to treat fairly addition to without unfair discrimination to suppliers while procuring
raw materials and other products. Within Rainforest Café, managers adhere the principle to
ensure that unnecessary burdens and constraints and nor imposed on suppliers while buying
products.
Principle for transparency: The principle sates that there should be openness together
with clarity in stages of procurement process used by an enterprise. In association to Rainforest
Café, principle of transparency is employed while procuring material so that all the aspects of
procurement are clearly defined in carrying out decisions.
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Sourcing comes prior purchase are made and includes locating sources of offering that
the venture is required to satisfy needs of target audience. Prior initiating sourcing, managers of
Rainforest Café assessing purchasing requirements, map out plan, conduct research about market
and determine potential suppliers. Sourcing process used in the restaurant chain comprises stages
of specification, assessment of market, negotiation and contract (Balkrishna, 2021). Mentioned
below are principles of sourcing process used at Rainforest Café:
Principles of value for money: The principle states that a supplier must offer
commodities in return of money that are to be paid by organisation. In Rainforest cafe, principle
of value for money is used for collecting ingredients from suppliers in accordance to value for
money which they are ready to pay. It is essential combination of cost, sustainability together
with sustainability to meet requirements to provide items according to money value they are
willing to pay.
Principle of aftersales services and warrantees: According to the principle, good
aftersales service assist improvement of long term image and loyalty of the brand (Laperrière,
Messing and Bourbonnais, 2017). In processes of sourcing, managers of Rainforest Café comply
practices as per the principle so to offer better after sales service to convince sources to trust the
venture and make buying decision in first place.
Analyse different approaches of food supply chain and strategies of procurement that could
enhance effectiveness of the organisation
Within an organisation, it has been analysed that food supply chain approaches fosters
movements of food items from producer to end user with the help of effective procurement and
sourcing phases. In aspect to Rainforest Café, it is determined that value supply chain and
outsources supply chain are certain approaches used for improvising effectiveness of the group
to fulfil requirement of consumers for food and beverage. At same time, the entity adheres
principle of value of money, principle for aftersales and warrantees to complete sourcing phases
(Kamilaris, Fonts and Prenafeta-Boldύ, 2019). Moreover, strategies of procurement that are used
by Rainforest Café includes leveraging technologies and strategic partnership to conduct
practices successfully in competitive world.
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Assessing application of various analytical tools for the purpose of supporting effective
management strategies
Porters 4 Corner Analysis
Four corner analyses was developed by Michael Porter. It works as a tool which enables
the manager to assess the objectives and strength of competitor to achieve the goals of
organisation. This analyses consist four elements and the brief discussion about these elements in
regard to Rainforest Café are given below.
Motivation: This element of porter's 4 Corner Analysis is related to those actions and
strategies which drives the competitors. It enables the organisation to enjoy competitive
advantage in industry. Philosophies of business, capabilities and resources, organisational
structure are the factors which plays drivers role in Rainforest Cafe.
Existing strategy: It refers to those strategies followed by business organisation in
present scenario (Christ and Burritt, 2017). Rainforest Café performs different strategies in
present activities such as provide product at cheaper price, effective delivery service, provide
world class waiter services. All these activities enable management to achieve organisational
goals.
Capabilities: Capabilities refers to those skills and qualities of a business organisation
which encourage them to hold strong position in market. Rainforest Café has capacity to expand
their business in different countries of world because of their high investment capability. Its
advertisement capabilities are also very strong which can provide huge customer base to
company.
Management assumptions: The assumption of management plays an important role in
the success and failure of management policies and strategies. This management assumption
enables the Rainforest Café to act accordance to the changing environment and dynamic needs of
consumer.
SWOT Analysis
SWOT Analysis is the most used and famous analytical tool and it is used to identify the
strength, weakness, opportunity and threats of a business (Paciarotti and Torregiani, 2018). The
SWOT Analysis of Rainforest Café is given below:
Strengths Weaknesses
 The attraction of customers towards the  The dividend declare by Rainforest
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Rainforest cafe's unique appearance is
the greatest strength of Rainforest Café.
 The workforce of a Rainforest Café is
well trained and experienced which
feels customer comfortable.
Café is not grow so investors switch to
another organisation.
 Due to pandemic, the working capital
need becomes high which challenges
the Rainforest Café’s survival.
Opportunities Threats
 Rainforest Café can provide a product
which is health conscious.
 It focusses on the opportunity to
expand in under developed nations.
 There are many competitors like
Starbucks and subway which maintain
threats.
 The degree of competition is very high
in hotel industry due to multinational
hotel chains.
Evaluating different management practices that support business operations in successful manner
within food service organisations
In an organisation, management practices are implemented for making workplace more
efficient. Management practices are working methodology to acquiring developing addition to
supporting staff at premises of company. In Rainforest Café, management practices which
supports operations successfully are as evaluated:
Rota management: It is a practice of managers to hire and retain lots of part time staff
for carrying out day to day operations (Filimonau, Krivcova and Pettit, 2019). Within Rainforest
Café, use of rota management benefits the company to schedule working of each personnel, swap
shifts in real time along with avoid situations of conflict clashes. It is also evaluated that rota
management enhances workload or pressure of managers to supervise each human resource and
becomes unsuitable in duration of limited workforce.
Staffing levels: In an organisation, staff costs are most important outgoings which
managers are required to take care of. In aspect to Rainforest Café, staffing level is essential
management practice for ensuring balance of right number of people for delivering successful
service as well as full customer satisfaction. It has been evaluated that staffing level benefits
managers to ensure that available employees have adequate skills and knowledge for completing
allotted tasks successfully. However, the management practice makes it complex for managers to
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manage distinct level of staff and makes it tough to terminate employees that are incompetent for
workings. It leads to hampering other productivity of the company.
Critical evaluation of management tools as well as practices that can support successful business
operations in food service organisations
Management tools and practices are key to business success in an organisation. Within
Rainforest Café, it is critically evaluated that SWOT analysis as well as Porters Four Corner
Analysis benefits in maximising opportunities and improvising current situations to carry out
successful operations. Similarly, management practices such as rota management and staffing
level help in synchronising tasks of employees and having talents to meet market requirements
effectively. However, limitations of the tools and practices used by managers is that they create
huge pressure on managers to track performances, retain talents and supervise people.
Discussion of certain ethical practices in food service organisation along with the impact of
ethical practices on overall business success
Ethical practices are moral code of conduct which guides behaviour at workplace in
context to what is wrong and right for conducting operations. In other words, ethical practices
are application of values within business behaviour (Christ and Burritt, 2017). In Rainforest
Café, various ethical practices are followed which provides moral compass through which
managers make decision for attaining success. Some of ethical practices and their impacts on
success of Rainforest Café are discussed below:
Corporate social responsibility: It is a practice undertaken by managers for assisting the
venture to become socially accountable to public and stakeholders. Through practicing corporate
social responsibility, managers of Rainforest Café build public trust, enhance positive
relationships, makes business more sustainable and encourages personal together with
professional growth. All these impacts positively on success of company by reducing challenges
in society as well as developing community. It assists in retaining staff, fostering business
longevity and developing brand power.
Protecting privacy of consumers: It is related to handling and protecting sensitive
personal information and data provided by consumers while making transactions with company.
In relevance to Rainforest Café, manages adhere the ethical practice through maintaining privacy
together with protecting personal information of each customer and clients. It impacts favourably
on the restaurant group to gain elements for growth.
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Analysing various ethical practices in food service organisation and the impact they have on
overall business success
As per Zhu and Chang (2020), it is analysed that when a company practice ethics, it
impacts positively on achieving competitive edge, better recruitment, selection and retention,
creating compelling work culture along with building reputation (Zhu and Chang, 2020). In
Rainforest Café, ethical practices used at workplace are corporate social responsibility and
protecting consumer’s privacy that impacts favourably on solving societal issues, boosting
confidence of consumers and attracting investors.
Providing valid addition to justified recommendations for supporting practices and strategies of
management which improves effective business operations
To managers of Rainforest Café, it is recommended to effective delegate roles and
responsibilities to each staff for carrying out practices in the manner which improves business
operations effectiveness. Effective delegation is essential for business success because it
improves productivity, time management, give others potential to learn and emphasise towards
higher level tasks. Furthermore, the restaurant group is also recommended to work with practice
of building rewards system because it encourages workforce for serving guests and customer
properly.
Critical analysis of certain ethical practices within food service organisation and their impact on
the organisation’s business objectives overall
It has been analysed that ethical practices that are used by professionals of Rainforest Café
includes protecting customer’s privacy and corporate social responsibility. With these ethical
practices, the company attain financial results and gain dimensions which are required for growth
(Elke, Eduardo and Veronica, 2017). All these impacts positively on company to maintain safe
workplace, treating all people fairly, providing career opportunities and developing brand image
in market.
CONCLUSION
From the report, it is concluded that managers of food service corporation direct personnel
for ensuring that guests and clients have satisfying dining experience. Some contexts of food
service include fine dining, pop-up services and themed food service. Food supply chain entails
all activities to transform foodstuffs into consumer ready food commodities from sourcing,
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processing, management, distribution, sale and documentation of each practice. Management
practices including rota management and staffing level ensures business success.
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REFERENCES
Books and Journals:
Balkrishna, A. ed., 2021. Sustainable Agriculture for Food Security: A Global Perspective. CRC
Press.
Christ, K. L. and Burritt, R., 2017. Material flow cost accounting for food waste in the restaurant
industry. British Food Journal.
Elke, S., Eduardo, C. T. and Veronica, C. G., 2017. Semiquantitative and qualitative assessment
for determination of sanitary risk in food service establishments. In Food safety and
protection (pp. 3-28). CRC Press.
Fieschi, M. and Pretato, U., 2018. Role of compostable tableware in food service and waste
management. A life cycle assessment study. Waste management. 73. pp.14-25.
Filimonau, V., Krivcova, M. and Pettit, F., 2019. An exploratory study of managerial approaches
to food waste mitigation in coffee shops. International Journal of Hospitality
Management. 76. pp.48-57.
Kamilaris, A., Fonts, A. and Prenafeta-Boldύ, F. X., 2019. The rise of blockchain technology in
agriculture and food supply chains. Trends in Food Science & Technology. 91. pp.640-
652.
Laperrière, È., Messing, K. and Bourbonnais, R., 2017. Work activity in food service: The
significance of customer relations, tipping practices and gender for preventing
musculoskeletal disorders. Applied ergonomics. 58. pp.89-101.
Lee, E. Y., Lee, S. B. and Jeon, Y. J. J., 2017. Factors influencing the behavioral intention to use
food delivery apps. Social Behavior and Personality: an international journal. 45(9).
pp.1461-1473.
Linton, E., Keller, H. and Duizer, L., 2018. Ingredients for success: Strategies to support local
food use in health care institutions. Canadian Journal of Dietetic Practice and
Research. 79(3). pp.113-117.
Paciarotti, C. and Torregiani, F., 2018. Short food supply chain between micro/small farms and
restaurants: An exploratory study in the Marche region. British Food Journal.
Zhu, D. H. and Chang, Y. P., 2020. Robot with humanoid hands cooks food better? Effect of
robotic chef anthropomorphism on food quality prediction. International Journal of
Contemporary Hospitality Management.
Online:
Rainforest Café. 2020. [Online]. Available through: <https://therainforestcafe.co.uk/>
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