Improving Menu Sustainability for Competitive Advantage

This article discusses the importance of menu sustainability in a restaurant for gaining a competitive advantage and enhancing profitability. It covers topics such as menu engineering matrix analysis, various food beverage service techniques, and ways to improve sustainability for a restaurant. The case study focuses on Alfredo Italian restaurant in the UK.

Hospitality Operations

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1)Critically analysis of food production system.........................................................................3
2)Describe various type of food beverage service techniques and style which is utilized in
restaurant.....................................................................................................................................5
TASK 2............................................................................................................................................6
3)Critically analysis menu engineering matrix in that way to enhancing profitability...............6
4)Examine ways which is improves menu sustainable for take competitive advantages in
context of restaurant. ..................................................................................................................8
CONCLUSION..............................................................................................................................10
REFERNCES.................................................................................................................................11

INTRODUCTION
Hospitality operations is an important aspect for both hotel and hospital industry. It is a
service industry in that various kind of services which is offered to consumer. It includes
different kind of activities carrying out in day to day operation which is main aim to earn profit
and satisfy needs of customers. It is follow various aspects in order to establish restaurant so
conduct proper market research and know about the taste and preferences of customer (Bavik,
2016). The report about the Alfredo Italian restaurant which is established in 1914 in convent
garden England, UK. It is family restaurant and which is started by Alfredo de lelio. It is famous
as Italian cuisine restaurant in UK. The paper consist of different food production system and
techniques of beverages service method, menu engineering matrix as well as analysis of
sustainable menu planning in order to gaining competitive advantages and developing a goodwill
in market.
TASK 1
1)Critically analysis of food production system.
Food production system is essential and already enabled in each and every service
industry for example, hospital industry and hotel industry. It is process transforming raw material
into ready made food products. It involve numbers of steps included cleaning,segregated,
packing, sorting and adding contents in appropriate proposition and then finally serve to
customer (Chen, 2017). There are so many system which is utilised as food production system in
Alfredo Italian restaurant so which are discuss below.
Centralised system-: It is a first method of food production system in that food is prepare
in one place and then transporting from served to many places. Alfredo Italian company is used
effective and efficient production system in order to firstly they known taste of customer
accordingly prepared food. Must be research is conducted to catering environment and
surrounding. It also use very effective transportation facility so food is easily available to
customer at venue. Organisation must be use appropriate system because it is costly production
method so prepared budget and then accordingly estimation of cost carrying out activities. It is
necessary to facility of proper transportation, warehousing and storage of food in proper manner.

Convenience system-: Alfredo Italian restaurant used this method in that way food is
already prepared and directly to serve guest so it is time saving process and also save a cost
which is incurred. In convenience food products such as frozen food or prepare instantly within
two-three minutes. Organisation should be listing in menu in order to increase variety of food
and it is convenient for customer also. It is all about planning in effect and efficient of food
system due to accordingly done arrangements entirely. Frozen food items generally customer not
liked because it is not good for health and not be in diet so company must be remember about
that and suitably planning for this (Chen, 2019).
Conventional system-: This system is crucial so organisation prepared proper plan and
then listing in menu due to easily available in every hotels. In context of Alfredo Italian
restaurant, it is basically prepared on customer demand and accordingly prepared and then served
to customer. It is system which is generally used in restaurant purchasing raw material and cook
is prepared food and then dinner is finally served to guest. It is time consuming process because
firstly takes order and then cook prepared food according to the taste of customer and then
served. In restaurant this system have specific norms in order to kitchen member, staff, workers
and cook initially preparation of stuff, raw ingredients for meal service (Ferdows, 2018).
Cook-chill production system-: Cook-chill system frequently used this method in
hospitality and hotels due to chilled food reheated and then served to guest. In reference of
restaurant, it refers to less cost is incurred due to already food is prepared then customer can
demand of particular dish so chef is reheated a food and then served. The chilling function is a
process which keeps food in appropriate quality at safe place for later consumption. Cook utilise
this method when start with raw material substance are cooked and then some parts portioned
before use chilling system.
All food production system utilized in hospital and hotel sector due to service industry
and they served to final consumer. It is very important system for restaurant because it all about
planning so accordingly prepared plan and budget and then established a restaurant. Alfredo
Italian restaurant is established as Italian cousin restaurant so proper planning is necessary in
effective and efficient way.

2)Describe various type of food beverage service techniques and style which is utilized in
restaurant.
This includes various kind of style to serving food at the table. It is technique or style to
serve food to the guest plate in order to used a proper serving system by waiter in that way which
is transforming of service dish to the guest plate (Gursoy, 2017). Alfredo Italian restaurant is
used unique style to serve a food which is different from other hotel so accordingly conduct
research and then adopt a food beverage system which is developing brand image in the mind of
customer.
English service-: There are so many restaurant which are used system in that way to
serve a dish to customer in a proper manner or it is way to present a dish in very attractive
manner. In which Alfredo Italian restaurant requires to know about market trend and then used
this method which requires food is served to larger platters and bowls. Food is delivered by the
waiters and serves in the presentable manner. It is involves round table and guest serves food
themselves in that way to passes one by one. In that beverage system is not requires waiter and
service staff have much skills and it is less costly because ease of service. It is easy to implement
in order to both guest and service staff.
French service-: It is typical technique which is not frequently used in restaurant due to
required skill service staff and waiters. In relevance of restaurant, it is cost effective and
expensive service so established restaurant must analysis the advantages and disadvantage of this
style. It involves a market taste and preferences of customer they liked that kind of style or not. It
included cook demonstrate a dish in front of guest that time which is prepared a meal and served
a plate from right side, all other things from left side. The waiters and staff is highly professional
and décor of creature is very luxurious (Horner, 2017).
Table service-: It is very frequently used in restaurants due to easily serve a meal to the
guest. Alfredo Italian restaurant considering this style so included a three other style which is
commonly known as English service, American service and pre-plated service etc. It is simple
food beverage service in that guest is seated at the table and order the menu. In which greeted a
guest with the eye contact, warm welcome and normally address the guest as sir or madam.
When serving meal by a waiter according to the order of guest and must be clear
communication , understanding so guest what dish want.

Russian service-: This kind of food beverage service system is cost effective and faster to
other styles. In relevance of restaurant, those hotels is used this techniques so must be focused on
display and presentation of meal it is very essential part in this service (Imad, 2019). In which
normally one waiters is required per table to serve a food to guest. There kind of services most
suitable in banquet hall and must be show fixed menu on the table.
Hence, there are food beverage service method which is significantly used in UK
restaurant in order to developing brand image in mind of customer. In reference of restaurant, it
is utilized a differentiate service method to attract customer and target a new customer base.
TASK 2
3)Critically analysis menu engineering matrix in that way to enhancing profitability.
It is a part of restaurant which is essential element for those who want to established
restaurant in near future so must be examine this model. Alfredo Italian restaurant must conduct
market research in order to know about the other restaurant what kind of strategies used to attract
customers. It is matrix also important part due to help in maximizing profitability by promotional
activity, set demand of customer and also margin contribution. There are various aspects are
included which are mention below (O’Connor, 2019).
Cost-: It is important aspect analysis the menu engineering matrix in order to measures
menu item are profitable or not, food cost percentage ratio and contribution margin. It is process
which is calculation of ingredients which is used in meal and it is part of menu item. Alfredo
Italian restaurant, it is implementing in that way to reduce food wastage. Listing of all
ingredients like cooking oil, garnishes and seasoning. Service charges, maintenance expanses
and interest all are includes as expanses of restaurant so also be conclude. Calculate contribution
margin:
Sales price- menu item of food cost= profit
Categorised menu item-: It is must be uses a engineering matrix which is included four
categorised Stars, Puzzles, Plowhorses and Dogs. It is essential to analysis this matrix because
help to examine food menu item in that way to enhancing profitability, sales revenue and capture
market share.

Low horses Stars
Dogs Puzzles
Menu Engineering Matrix
Stars-: It is win-win situation for a company because high popularity and high
profitability. In that condition restaurant is gaining competitive advantage and easily capture
market share. So in this does not change menu food item and use promote strategy as similar
type which is already utilize.
Puzzles-: It is stage which is high profitability and low popularity as a result menu food
item is profitable but does not increase sale so less popularity. Sales revenue also decrease and
not capture market share.
Low horses-: In that condition restaurant have low profitability and high popularity in
order to ingredients of food items is more expensive so not concluded a margin. It is essential to
revised menu items and add profitable meals which helps to boost profit of restaurant (Rather,
2018).
Dogs-: This stage refers to restaurant face tuff situation which low popularity and
profitability in order to determine such factors which is develop brand image in mind of
customer and as establishes famous restaurant. It also analysed menu food item which lead to
increasing profitability. In which restaurant also utilized different promotional strategies to
promote their brands and develop goodwill.

The above concept is important for Alfredo Italian restaurant as considering engineering matrix
helps in developing plans and strategies which results in enhancing brand image & gains
goodwill at market place. Enhancing profitability and productivity both are described as blood
cell any organisation because without that restaurant does not survive for long time (Ramphal,
2016).
4)Examine ways which is improves menu sustainable for take competitive advantages in context
of restaurant.
Sustainability for any business model is essential due to increasing profitability and
improves stability for future perspective. Menu sustainability in Alfredo Italian restaurant helps
in developing strategies to survive in market. It is process which is follow aspects like farming,
food wastage, packaging, recycling and water and energy consumption. It also good for
environment and surrounding in order to protect environment. It also serves a best services to
customer in order to fulfil their requirements and wants. There are different kind of measures
which are follow as.
Recycling-: It is strategy which restaurant uses and UK hospitality industry in order
minimize wastage and recycling like glass, tin, plastic and cardboard. Many products easily
recycle in that way waste disposal provide to determine which can be recycled in proper way. It
is process which refers to environment friendly and effective way to recycling products and
improve productivity and profitability (Vong, 2017).
Food wastage-: It plays a vital role in menu sustainability in order to minimization of
wastage and also conducting meeting with staff members due to proper guidance to sort of food
waste. It is process in effective way to reduce food wastage segregated food into different aspect
like spoiled food, customer waste and kitchen scraps. In context of Alfredo Italian restaurant, it
involved in menu management system which is identify need and requirements of customer
accordingly prepared menu chart and remove those meal which is not preferred by customer.
Organic system-: It specially utilized by those restaurant which produced food through
farming system. It is beneficial for environment because builds healthy soils, protect against
erosion, reduce air pollution and health biodiversity. There so many chemicals available in the
market which is Alfredo Italian restaurant uses to produce a organic vegetables and fruits so help
to increase the sustainability food meal (Hua, 2016).

In house production-: It is process which is producing vegetables and fruits for
themselves by restaurant. It is used serve customers fresh food item in order to pickle from own
vegetables and presenting salad which is come from fresh ingredients. In relevance of restaurant
is used own production system in that develop organic farming and terrace garden which is
produced own vegetables and fruits (O’Connor, 2019). It is help to boost up homemade meal,
fresh and healthy dish which develop different image at market place.
Menu organise seasonally-: Menu considering those food items which increase
consumption of seasonal food. It includes synchronizing menu in order purchase those foods
which impact on increasing supply. Alfredo Italian restaurant focused on seasonal food products
which are added in menu chart in order to increasing supply. Seasonal meal also liked by
customer because it is also want to add in diet and considering as healthy food (Radjenovic,
2018).
Distribution system-: Menu Sustainability is more important from restaurant point of
view due to easy to survive in market. They must follow appropriate supply chain so easily fresh
and healthy food is easily available to customers. Food is coming from framer's and they supply
to marketer fresh food and then finally providing to end user. In relevance of restaurant, must be
established effective distribution system in that way to food is easily reached customer and
graining competitive advantage in market.
Therefore, the study of various concept which is related to menu sustainability in order to
gain competitive advantage, boost sales and enhancing profitability at marketplace.
CONCLUSION
From the above business report, it has been concluded that that examine various food
production method which must be analysed in order to establish a restaurant. It involves different
kind of food style and techniques in order develop new insight in reference of restaurant
industry. On the other hand, also use various strategies to boost profitability in market due to
applied menu engineering matrix model which is included various aspect like cost and measuring
menu food items. There are included four quadrant of matrix such as stars, plowhorses, dogs and
puzzles because need to analysed restaurant condition. Any organisation is a essential to survive

at market place so study about a different ways of menu sustainability in context of gaining
competitive advantage, boost sales and improve productivity.
REFERNCES
Books and journals
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brand loyalty: A social identity perspective. Journal of Hospitality Marketing &
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Vong, F., 2017. Relevance of academic research to hospitality practitioners. Journal of
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