Starting a New Food Business: Key Considerations

This assignment provides an overview of the essential factors to consider when starting a new food business. It highlights the importance of understanding gastronomy as an art of cooking and eating, and how it relates to running a successful restaurant. The essay also emphasizes the need for a proper business plan, including testing saleability on a small scale before making major investments. This is particularly relevant in today's market where trends can shift quickly, and entrepreneurs must be prepared to adapt.

Gastronomy

Table of Contents
INTRODUCTION...........................................................................................................................1
SECTION 1......................................................................................................................................1
Critically discuss globalisation and key underpinning aspects of homogenisation and
heterogenisation in relation to food and drink consumption and cultural identity.....................1
SECTION 2......................................................................................................................................2
Critically discussing factors that is need to be considered in planning to open and operate a
food business...............................................................................................................................2
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Gastronomy is defined as a study of a relationship that takes place between food and
culture (Barska, 2014). It is also defined as an art of preparing and serving rich or delicate and
also art of cooking in different styles of particular region. Gastronomy in other words is a science
of good eating. It is being related with system and process approach that is basically focused on
recipes, techniques and also to cookery books. In addition to this, food gastronomy is been
connected with food and beverages.
In this essay, globalisation, homogenisation and heterogenisation related to food is been
defined and discussed in deeply. Further, this report also helps in analysing factors that is
actually needed in order to consider in terms of planning of opening and operating new food
business.
SECTION 1
Critically discuss globalisation and key underpinning aspects of homogenisation and
heterogenisation in relation to food and drink consumption and cultural identity.
The term globalisation is been termed as the process in terms of interaction and
integration among people, companies and also the governments in the whole world. It has been
grown due to various reasons that includes technology in terms of transportation and
communication has been advanced (Mnguni and Giampiccoli, 2016). Thus, impact is being felt
on availability and also on access of food, right through changes to production of a commodity.
Further, it also includes procurement and distribution systems, food trade environment and
overall culture of a food. Therefore, globalisation of systems of food has direct impact on their
security and also in nutrition. There are many foods in present which are a product that is related
to globalisation. Thus, it affects nature of food supply chain, thereby altering quantity, type, cost
and also desirability of foods available in order to consume.
The term homogenisation is defined as process that is basically used in making of a
mixture of two mutually and non-soluble liquids the same. Thus, it is that process which is being
used by food manufacturers that leads them in preventing fats. This means that liquid or water is
separated away that is contained in a dairy product. The main aim or purpose of this
homogenisation process is to extend life of a milk product. For example- this helps in suspending
fat into milk and also to stay integrated rather than separating them as a cream.
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The term heterogenisation is referred to as the process that leads in adopting elements
that is related to global culture to local culture (Raak, Symmank, Zahn, Aschemann-Witzel and
Rohm, 2017). It is also been noted that the central problem of global interaction in today's world
is basically a tension between cultural homogenisation and cultural heterogenisation.
The perception of globalisation is a threat in common to local gastronomic identities
which is been contrasted by its other facet. This also acts as an drive that leads in opening up
new opportunities in order to reinvent local gastronomic products and identities.
SECTION 2
Critically discussing factors that is need to be considered in planning to open and operate a food
business.
The food industry or business is huge and one can earn huge profit if right model or
concept is been adopted by them. But before opening and operating a new business that is related
to food, they have to consider number of things that helps them in ensuring that they can achieve
huge success. Thus, factors that are needed to be considered has been discussed as per below
context-
 Planning of a concept- Business plan plays vital role in order to achieve long term
success. The concept must be planned in careful manner. They must also research on that
business plan before launching it into market. The concept that has to be planned must
include about the thing that is going to be served by that particular restaurant. It must also
include the money that is to be invested, loan that is to be taken, and profit that is been
expected by that entrepreneur. The concept of a business plan must also include
customers that is to be targeted and accordingly plan to serve that product. This will help
them find easy way in opening up a food business and earn huge volume of profit.
 Business location- Location also plays critical role in making business to achieve long
term success. The company must make sure that their restaurant is easily visible and
accordingly choose the location to operate their business. They must locate their
restaurant at such place where they can be easily spotted from the street where it is
resided. They must also look after the space tin terms of a parking lot as it also plays
important role. They must create uniqueness as compared to their competitors. Customers
first try to look for a safe parking lot for their private vehicles.
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 Menu of a hotel in attractive way- Menu is one of the big consideration if anyone is
planning to open a new food business (Swinburn and et.al., 2015). The businessman must
try to study the trends that are latest and upcoming in a particular area where they are
planning to start up a new business. They must keep various options for their customers
that are both vegetarians and non vegetarians. This will help them to open up a new
business in such way that leads them in achieving huge success and that business will
reach the boost.
 Maximum hours working- The owner of a food business must also consider that they
wont have any type of luxury as taking days or holidays off. They will have to spend
maximum time with their employees, paying vendors, talking with customers, planning
menus and also reviewing about profit and loss. This will help them in making decisions
accordingly and implement on the plan that may lead them in gaining huge profit and
also long term success.
 Business marketing strategy- Business owner of a food restaurant can take maximum
advantage of various social media platforms to promote their restaurant and also about
products and services that they are going to provide. They can also take a look about
joining restaurant fusion so that this helps them in working with other restaurants so that
they can cross promote. They must provide true information to customers about foods
and services that they provide. This will aid them in building loyalty customer base and
pulling large number of customers towards the new brand.
 Commitment- Delegation towards new business is very much important in order to
achieve success and profit in large number (Zamora and Guamis, 2015). Owner cannot
do every task on his own, but they must make sure that they hire staffs having good
knowledge of this particular business and also try to train them accordingly. This will
lead them in putting their complete efforts in a particular task and achieve the targeted
objectives within a limited time period.
 Proper licensing and also permits- Before opening a door for starting new restaurant,
owner of a business has to make sure that they have applied for proper licenses and
permits. They also have to pass with several inspections before opening a restaurant or
operating in it. There is also requirement of reaching out to the government of that
particular area so that they can easily find out what is been needed for a restaurant. They
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also need in order to consider state and federal requirements so they have to do all this
work before setting a date of a grand opening of a restaurant.
 Product Testing- they must test saleability of a product on a small scale before making a
major investment in it. This major investment includes signing of a lease or purchasing
major equipment. Making product available to local community marketer even try setting
up a pop-up location. Thus, test run will help in giving valuable insights on the
techniques of receiving a product. It will also leads in providing primary research data
that help in testing out key strategies such as pricing and also an opportunity in order to
work out potential kinks in your operation.
CONCLUSION
From the above essay it has been concluded that to start up a brand new business related
to food, the owner of a business has to consider various factors. This factors will help them in
managing the trends that are upcoming and present it that particular area and accordingly supply
products and services to that customers that are potential in a company. Further, this essay also
helps in analysing the exact meaning of gastronomy as it is an art of cooking and eating food. In
addition to this, it has also been highlighted that proper business plan must be followed in order
to start successful business in target market.
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REFERENCES
Books and Journal
Barska, A., 2014. Attitudes of young consumers towards innovations on the food
market. Management. 18(1). pp.419-431.
Mnguni, M.E. and Giampiccoli, A., 2016. Community-based tourism and food: towards a
relationship framework.
Raak, N., Symmank, C., Zahn, S., Aschemann-Witzel, J. and Rohm, H., 2017. Processing-and
product-related causes for food waste and implications for the food supply chain. Waste
management. 61. pp.461-472.
Swinburn, B. and et.al., 2015. Strengthening of accountability systems to create healthy food
environments and reduce global obesity. The Lancet. 385(9986). pp.2534-2545.
Zamora, A. and Guamis, B., 2015. Opportunities for ultra-high-pressure homogenisation
(UHPH) for the food industry. Food Engineering Reviews. 7(2). pp.130-142.
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