Managing the Customer Experience in Food and Beverage Operations

This presentation covers various forms of organizations within the F&B industry, different rating systems used, current and future trends influencing F&B companies, analysis of present and future trends, review of F&B organizations adapted to current and future trends, and more. It also highlights the impact of the global pandemic on F&B businesses and the need to focus on innovation and new strategies to meet business goals.

MANAGING FOOD AND BEVERAGE
OPERATIONS

TABLE OF CONTENT
 Introduction
 Various forms of organizations within the F&B industry
 Different rating systems used for the F&B industry
 Current and future trends influencing F&B companies
 Analyze the present and future trends influencing F&B organizations
 Review various F&B organizations adapted to current and future trends
 Conclusion
 References

INTRODUCTION
 Food and beverage industry is one of the big industry
in which people are involved in purchasing raw
materials, manufacturing final products and services,
keeping the inventory of materials and many more.
 It is very important to maintain high standard quality
products to retain and attract the customers.
 This presentation is made upon L'Enclume
Restaurant Business.
 This presentation aims to cover various range of
organisations within the F&B industry.

VARIOUS FORMS OF ORGANIZATIONS WITHIN
THE F&B INDUSTRY
 There are different types of businesses found in the
food and beverage industry. The further discussion is
underneath:
 Fine dining restaurants: Luxury restaurants are
such establishments for food and beverages where
exceptional meals are served with especial
presentations. There is a profile of customers
who have high spending power while addressing
to eating as an activity.
 Mom and Pop Restaurants: These restaurant
businesses are generally simple, cheaper and well
prepared food and table service organisations in
comparison with luxury restaurants.

DIFFERENT RATING SYSTEMS USED FOR THE
F&B INDUSTRY
 Restaurant ratings finds restaurants as per their
quality, exploiting notations such as symbol, scales,
scores or stars. The key rating systems which are
exploited in F&B industry at domestic and global
level are as discussed:
 Star ratings: These are used by many businesses
in food and beverage industry. It is done in
usually one to five rating, where the greatest
number of stars showing the highest amount, best
quality and many more.
 Michelin star: These stars are not easy to get and
are rewarded to the restaurant businesses that
Michelin addresses the very best in the particular
region or city. It indulges recipients to attain big
prestige and revelation with honor.

CURRENT AND FUTURE TRENDS INFLUENCING
F&B COMPANIES
 The following are some current trends that are exist
in the food and beverage industry:
 Smart gadgets continue to fuel the “pandemic
kitchen”: Due to the global pandemic, the
restaurants continued to face prohibit restrictions
and masses turned to their home kitchens for
more sophisticated dining experiences.
 Experiential dining: Beer gardens, outdoor
dining, pre-packaged meals from convenience
grocers or stores as well as limited menu
offerings support sponsors go beyond meals by
microwave.

FUTURE TRENDS TO KEEP IN MIND
 Branded meal kits: It is becoming more popular
around the globe and hugely corroborated by the e-
commerce culture and the aim is to limit the wastage
of food.
 Comfort foods: Together with the increased
concentration on health as well as eco-consciousness,
there is also request for the comfort foods.
 The big trends for restaurants will continue to be
delivery, outdoor dining and ghost kitchens: While
there are integrated views about the ghost kitchens,
alliance kitchens are freshly created merging various
brands in a riveting twists.

ANALYZE THE PRESENT AND FUTURE TRENDS
INFLUENCING F&B ORGANIZATIONS
PRODUCTS AND SERVICES TO FIT WITH THE
ORGANISATIONAL AIMS It is analyzed that both current and future trends in F&B industry affects the businesses in numerous ways.
 It is affecting both in negative and positive ways.
 So, the F&B companies need to focus on both kind of trends to compete in a market while attaining the
organizational goals.
 There is a discussion on global pandemic which affects the F&B businesses in many ways such as customers
avoid dine-in and more prefer take away options.
 It also promotes cashless payment to avoid physical tough.
 Moreover, smart gadgets and other kitchen appliances are changing the game of businesses in the same industry,
which is become a threat.
 Furthermore, it is also essential to concentrate on the future trends so as re-shape the plans and strategies to meet
business goals.

REVIEW VARIOUS F&B ORGANIZATIONS
ADAPTED TO CURRENT AND FUTURE TRENDS
 It is critically reviewed that the food and beverage industry involves several types of businesses such as cafes, fine
dining restaurants, ethnic restaurant and more.
 It is important for all such type of organizations to highly focus on the current trends and future trends to work
accordingly so as to attain business objectives.
 It can be taken with an example of Mom and Pop restaurants which is meant to serve foods such as pizzas,
sandwiches or burgers, the global pandemic has changed to perceptions of many people to eat food which is not
healthy and more likely to eat foods which are home-made or have high nutrients.
 Hence, these kind of businesses are highly affected and should focus on the new strategies or innovation in their
services to meet the overall goals of the business.

CONCLUSION
 It is concluded from this presentation is that food and beverage industry is covered with various companies such
as cafes, restaurant or pubs.
 The key goal of all such businesses is to retain and attract customers by serving high quality goods and services.
 There are various organizations fall under F&B sector, some of them are outlined in this study.
 Star rating system and Michelin rating systems are also highlighted that is used by many F&B outlets.
 Moreover, the current and future trends that influence F&B industry and organizations was a significant part of
this assignment.

REFERENCES
 Polacsek, M. and et.al., 2019. Digital food and beverage marketing environments in a national sample of middle
schools: implications for policy and practice. Journal of School Health, 89(9), pp.739-751.
 Ronto, R. and et..al., 2020. Enablers and barriers to implementation of and compliance with school-based healthy
food and beverage policies: a systematic literature review and meta-synthesis. Public health nutrition, 23(15),
pp.2840-2855.
 Ummi, A.S. and Siddiquee, S., 2019. Nanotechnology applications in food: opportunities and challenges in food
industry. Nanotechnology: Applications in Energy, Drug and Food, pp.295-308.
 Different Types of Food and Beverage Businesses, 2020. [Online] Available Through: <
https://gcfsdc.com/en/different-types-of-food-and-beverage-businesses/>