Managing Restaurant Service

Running head: MANAGEMENT
Managing restaurant service
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Introduction
With the technological advancement, the lifestyle of the people has changed to a great
extent. Now, the people can get their work done with just a click. Technological innovation
has enhanced the awareness of the people about the recent business trends adopted by the
industries. Technologies are one of an important means for maintaining the stability in the
relationship with the clients and the customers. As a matter of specification, technology is
assistance for the industries in terms of increasing the trafficking of the audience towards the
brand image (Williams, 2016). This essay narrows down the search to the hospitality
industry, especially restaurant for gaining an insight into their management strategies.
Therefore, the thesis statement of the essay is to assess the impact of the online food ordering
on the success of the hospitality industry.
Section 1
Food trend relates to the recent developments, which the companies and organizations
undertake for luring the clients and the customers. The type of trend adopted reflects the
approach of the personnel towards altering the dynamics and scenario of the business
services. Preserving the traditionalism in this context relates to the attempt of averting the
instances of customer turnover. On the other hand, altering the traditional organizational
structure can result in resistance to the changes. In case of Sydney, Australia, the story relates
to the hard efforts of the chefs in terms of catering to the specific appetite needs of the people
(Sinclair & Carr, 2018). Specific mention can be made of the transition from the fun to the
health focused. This transition has led to the introduction of healthy eating even in the TV
reality shows like Masterchef.
Among the list of the top ten food trends, riffs on the school favourites is one of an
important food trends. This is an initiative for luring the school children. In this, the chefs

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attempt to re-invoke the childhood memories of the favourite dishes into the modern
masterpieces. Reference can be cited of the Sydney café, Dutch Smuggler, which
manufactures innovative foods through the blend of Mi Goreng noodle fillings. Apart from
this, diet trends emerged as a result of the “wellness craze” among the people. Typical
evidence of this lies in the emergence of new breeds of healthy up, diet centric eateries.
However, the focus would be placed on the online ordering, which has expanded the scope
and arena of the Sydney restaurant service and the Hospitality Industry as a whole (Bbc.com,
2019). As a matter of specification, the preferred food trend would be the food trucks, which
is a one stop solution for the appetite cravings.
Food trucks are an innovative business idea, which have assisted the Australian
hospitality industry to enhance their fame and reputation. Mention can be made of the
introduction of online ordering services, which have enhanced the customer base for the
restaurants. The components of the truck include varieties of items, from which the customers
can select their preferred food item. The items include lunchbox menus, pasta, coffee, burger,
waffle, and noodles among others. Lucrative names are given to the menus on the truck for
luring the clients and the customers, especially those belonging to the foreign markets. The
customers are provided with the downloading option for the app, from which they can order
the food items (Mokhtar et al., 2017).
Section 2
Yang is a Malaysian Food Truck owner in Sydney. He started the business in
collaboration with the head chef, Alex Wong. The realization to choose the career of cooking
came to him much before. This realization compelled him to think of restarting his career
with strategic planning. Wong submitted his application in the health science at the Sydney
University, from where he was dropped out. In order to secure his future, he devoted the next

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five years in screenwriting, network engineer. Through this, he received a degree of Bachelor
of Theology. Before ceasing the screenwriting profession, he started the apprenticeship of
chef. During this period, he worked at China Doll, Rim Rock café in Whistler. After this, he
experimented with his skills, abilities and competencies in Chica Bonita in Manly, followed
by Queenies in Surry Hills (Sinclair & Carr, 2018).
Wong confesses that he longed for owing a food truck business. Venturing into the
threshold of USA, he found that food trucks are the cheapest modes of fulfilling the appetite
cravings. He takes pride in introducing Malaysian cuisine for the first time in the streets of
Sydney. Both Wong and Yang go into flashback when they used to write food blogs. In the
era of 2013, they went to spend vacation in USA with chocolate Suze. This was accompanied
by three weeks of gluttony, which added value to the Great Donut, Fried chicken and
American barbeque Tour. Getting inspired from a friends’ food truck business, he dreamt of
starting his own food truck. This dream was quite bizarre and unusual, as he was struggling
with the dream. This aspect reflects a “lack of confidence” in terms of fulfilling the identified
and the specified targets (Sinclair & Carr, 2018).
Perseverance, dedication and commitment are filled in the approach of Yang towards
executing the business activities. Advertising the food trucks in the streets of Surry hills,
Circular Quay, Wynyard and Zetland has helped him to identify the target audience, who can
add focus into the business. Along with this, mention can be made of campaigning at the Pitt
Street Mall, where the audience were informed about the online food ordering service. This
was a turning point in the life of Yang, as he was able to enhance the trafficking of the
audience towards the business. As a matter of specification, he uploaded the detailed
information about the food items on the social networking sites. This reduced the concerns
and worries of the customers regarding the nutritional value of the prepared foods (Sinclair,
& Carr, 2018).