Hospitality Report: DAM793 - New Zealand Hospitality Industry Analysis

This report provides a comprehensive analysis of the New Zealand hospitality industry, focusing on various aspects such as gastronomy, cuisine, and the wine industry. It examines the Federal Delicatessen restaurant, discussing its products, services, and role in the hospitality sector. The report delv...Read More

3/5/2020
Running Head: HOSPITALITY 0
Hospitality
Report
Student name

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Contents
Executive summary....................................................................................................................1
Introduction................................................................................................................................2
Literature on gastronomy in NZ.................................................................................................2
Aspects of New Zealand cuisine............................................................................................2
Aspects of New Zealand wine industry.................................................................................2
The meal experiences.............................................................................................................2
Regional Food Festival..........................................................................................................3
Key stakeholders in New Zealand’s Hospitality industry......................................................3
Food safety in New Zealand..................................................................................................3
Overview of restaurant...............................................................................................................3
Discussion on aspects of gastronomy in regional cuisine of New Zealand...............................3
Aspects of food and beverage of the Fed:..............................................................................3
Menu development of the Fed:..............................................................................................4
Legal Compliance..................................................................................................................4
Conclusion..................................................................................................................................4
Recommendations......................................................................................................................4
References..................................................................................................................................5

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Executive summary
Federal Delicatessen is a good restaurant in the New Zealand. Besides, it is famous
for their products and services as well. Hospitality management is the key to the success of
many businesses in New Zealand. Federal Delicatessen is a well-known restaurant in
Auckland, New Zealand. This is known as ‘The Fed’. Moreover, the restaurant opens early
and closed late. There are various food products and delicious cocktails as well as classic
New York deli dishes.
Gastronomy is a term in the food industry, which is used for culture and food
relationship, such as wine, food, and culture of New Zealand. Besides, gastronomy is an
important aspect of New Zealand’s beverage and food industry. It is necesaory to apply on
the regional cuisine of the country as well. It has depended on the firm to manage its business
processes properly. It will like the customers as well. Therefore, it is necessary to improve the
quality of the products and services to manage different things in a business.
There are different types of options in the foods, which are breakfast, brunch, lunch,
and dinner. Besides, drinks and late-night shifts are available in the nights as well. This report
will analyze different parts of the restaurant and it will summarize and recommended in the
later section of the report as well.

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Introduction
The hospitality management industry has based on various things including food and
culture. The government has managed various processes to improve the basic functions of a
firm as well. This report will focus on the gastronomy in the food and beverages of New
Zealand (NZ). There are many changes in the food industry based on different aspects. The
industry has infused from Asia, Europe, and Polynesia. The report will provide details about
the wine industry of NZ (Agnew & Viner, 2001). It will explain meal experience and menu
development. Besides, the regional food festival will discuss in detail. This report will discuss
about the key stakeholders of the hospitality industry in NZ. Moreover, food safety issues and
challenges will be discussed in NZ. Independent restaurant has faced many challenges in their
business because of many changes (Arbelo-Pérez, Arbelo, & Pérez-Gómez, 2017). Moreover,
there are some important things to consider by the restaurants, which are operation
management, restaurant management, customer satisfaction, relationship with society and
employees, and other achievements in the food industry.
The literature on gastronomy in NZ
Gastronomy is a term that prefers for the relation between food and culture. Besides,
NZ has adopted different types of cultures in its hospitality industry from various countries,
which has depended on the tourism and food industries (Arnott, 2011).
Source: (Restaurantnz, 2018)
There are many types of food served for international tourists and internal tourists as
well. Moreover, there are Mancy changes that have applied in the culture and food in NZ
(Becken & Clapcott, 2011). There are some specific sectors in which some specific changes
have required to improve different things from a business point of view (Binkhorst & Den
Dekker, 2009).

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Aspects of New Zealand cuisine
There are many famous restaurants in NZ, which are famous because of cuisines and
other food products in the whole world. There are some specific food chains in NZ, which
have spread their business in the international market as well, such as Din Tai Fung,
Amorino, and In-N-Out Burger (Fountain, 2018).
There is some special food from New Zealand, which is famous for many reasons,
such as Hangi, Crayfish, Kiwi Burger, Pavlova, and many others. The hospitality industry
aspect that restaurants should provide quality food and drinks. Besides, many tourists have
interested in the food as well. They travel to trying food from different places as well. There
is some specific and famous food in the NZ, which has created a new image in front of
tourists, such as Maori Hangi, fish and chips, seafood, roast lamb, cheese and wine (Gurtner,
2016).
Also, drinks are a basic need for food. Thus, the restaurant should provide a better
quality of beverages with food to their customers. Moreover, quality food is necessary for
customers that make a different impact on the customers. Moreover, various environments
make a huge impact on the profit of the restaurants. In addition, the competition level is high
in Auckland. Thus, it is necessary to focus on opening and operating restaurants (Hall, Scott,
& Gössling, 2013).
Asian cultural is including in the various recipes in the country because of various
reason, which is tourist and tasty food. Besides, European dishes have considered in the
changes in the various traditional dishes in the Auckland. Polynesian dishes and culture has
adopted in the menu of various restaurants for attracting tourists as well.
Aspects of the New Zealand wine industry
Wine is famous in the NZ as well as in different places because of its quality and
purity. There are many reasons for better quality wines in the NZ, which are mini-climates,
soil structure, and grape varieties (Holden, 2004).
There are some specific combination of wine and food are famous in the Auckland,
which are Cibo, Sidart, Clooney, The Grove, One Tree Grill, and others. Those combination
must try by the tourists for improving their taste of food as well (Urban, 2018).

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Source: (Oza, 2020)
There are two specific regions in NZ for wine-growing that are Hawke’s Bay and
Marlborough. The Marlborough is the largest reason in the NZ, which has supplied 85% of
NZ’s 2019 wine exports. There are many other regions for wine growing, which are
Northland, Bay of Plenty, Auckland, Waitkato, Gisborne, and Wairarapa.
Wine is famous in the international market because of its quality and other factors.
Wine-lovers specially visit vineyards for tasting wine. Thus, it is necessary to manage the
quality of grapes to provide a better quality of the wine. The wine industry has attracted
consumers for more testy wines. There are many events for testing wines as well as festivals
(Howland, 2014).
The meal experiences
There many varieties of meal amiable in the NZ. It is the reason for tourism as well.
Moreover, some specific meals are available in the NZ only. There are some specific meals,
which must try by the tourists as well as local tourist of NZ. In addition, there are many good
quality foods (Jayawardena, Pollard, Chort, Choi, & Kibicho, 2013).
Pasture in Auckland is famous for its taste in Auckland as well. There are many
types of food serve the customers. Most of the things can be managed using different things
(Rosemary, 2018). There are many products and services server in the Fed. However, there
are some specific products that have liked by the consumers as well, which are Caramel
Popcorn, Fries, Bottomless Coffee, New York Cheesecake, Chicken Sandwich, Bannoffee
Pie, and Hot Dog.

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Another big thing is that management factors have affected independent restaurant
success as well. It has affected for various things, which are location, marketing, financial
control, ordering, quality of products, price, and staff members (Reisinger & Turner, 2012).
Source: (Rosemary, 2018)
Moreover, Ferg burger has famous for its taste. It is the best way to improve the
choice of food in the NZ. The industry has required to manage quality in its food products
(Jovicic, 2019).
Transfer matters up and exchange in the pairings of wine for eastern sake. Cocoro is
tucked away in a quieter vicinity of Ponsonby and offers an intimate revel in. With a
maximum of forty human beings, Cocoro has a range of different publications from
degustation, sushi and sashimi route and the signature direction. all of them offer the choice
to pair the dishes with authentic jap sake, eastern plum wine or simply the classic wines.
One Tree Grill has the vibes of an inner-city bistro. It’s laid returned, secure but
nonetheless humming. One Tree Grill’s tasting menu helps you to channel your internal
carnivore and flavor all of the meats. From duck, fish, eye fillet and venison tartare, One Tree
Grill has all of it.
Five aspects of custoemers from the industry, which areas:
 Best quality
 Good products

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 Better services
 Healthy and hygiene, and
 High level of satisfaction
Menu Development
The principles influencing to the style of menu development are:
Know guest and their preferences: The restaurant is required to know the type of guests along
with their preferences. The likes and dislikes of the guests should be undertaken while styling
a menu development. Once the general profile of the guests is created, a menu should be
planned offering variety of food and beverages. The taste should be arranged for each group
according to the age group and health consciousness.
Provide variety: The variety is the most important factor which should be kept in mind while
styling a menu development. The guests should be entertained by offering a wide variety. The
menu is required to be styled in such a way that it can address each type of guest. The menu
should be planned to provide different entrée and menu choices to make sure that all guests
are pleased with the meal.
Seasonal and local fresh items: While styling a menu, seasons should be deliberated as it has
significant role in the selection of food and beverages. The menu planning should comprise
local and seasonal products in the menu. The ethnic dishes or regional items can also be
added in the menu.
The principles influencing to the content of menu development are:
Competition in the market: The competition prevailing in the market influences to the content
of menu development. Therefore, restaurants are required to adopt new trends such as new
and adoptable recipes. The restaurant should be flexible enough to make the dietary changes
on the demand of the guests.
Nutrition and government regulations: While deciding content of the menu development
nutrition guide should be followed along with the government regulations. The nutrition
trends to be followed are smaller proportions, gluten free diets, vegan options and ethnic
foods. The dietary guidelines issued by the local and state government of New Zealand
should be followed at the time of deciding the content of the menu development.

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New food concept: The calorie count should be deliberated before deciding content of the
menu development. There should eb combination of calories and fat content. The menu
content should also consist of boiled vegetables, salads and protein enrich dishes.
Regional Food Festival
There are many regional food festivals in the NZ, which are famous for food at the
international level. These are some specific food festivals in NZ, which are loved by people,
which areas:
 Taste of Auckland
 Hokitika Wild Foods Festival
 Bluff Oyster Festival
 March fest
 Visa Wellington on A Plate Festival
 Marlborough Food & Wine Festival
 Whitianga Scallop Festival
 Waiheke Wine & Food Festival
Source: (Oza, 2020)
Taste of Auckland is a regional festival in which many people had enjoyed with
different types of regional food and wines. All the festivals are enjoyed by the local tourists
and experts as well as international tourists. Moreover, there are many good opportunities for
testing delicious food in those events (Kiwiexperience, 2018).

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Source: (Oza, 2020)
This festival is a 4 days celebration in which there are many good things, which are
brewers, musicians, artisanal, winemakers, and others. Last festival was celebrating in the
Auckland from 1 November to 4 November 2018. There is some special food served in the
festival, which are Lowbrow (fast food) Baduzzi (Italian), Farina (Italian), Gerome (Greek),
Culprit (Modern yum cha), and Xoong (Asian-fusion) among other gourmet restaurants.
It will be a good experience for visitors as well. Moreover, there is a life performance
and fun activities, which is a source of entertainment as well. Most of the people have used
different types of source to provide better performance in the festival.
Key stakeholders in New Zealand’s hospitality industry
The key stakeholders in the New Zealand’s hospitality industry are:
 Ministry of Primary Industries (MPI): MPI is having highly professional and
enthusiastic personnel who have a role in growing and protecting restaurants. It
provides a range of food safety, biosecurity verification, and certification services to
assist restaurants in accessing strategies and setting standards. MPI even assists the
restaurant operators to implement food standards for labeling and composition along
with the specific food standards. (New Zealand Food Safety, 2020). The restaurant
operators can also execute a regulated control scheme (RCS) to manage food-
associated risks. It has a great role in meeting market access necessities (New Zealand
Food Safety, 2020). RCS even guides concerning animal products and dairy products.
 Hospitality New Zealand: Hospitality New Zealand assists in doing business better
(Hospitality New Zealand, 2020). It offers a set of expert resources intended to assist
businesses better and drive better. Hospitality New Zealand assists restaurant
operators by offering access to amazing networking and informative events around
the nation. It also comprises the National Conference and Awards program.
Hospitality New Zealand is a voluntary trade association committed to adding value
to the restaurants. It is dedicated to meeting and delivering the needs of the restaurant
operators in New Zealand (Hospitality New Zealand, 2020).
 Restaurant Association of New Zealand: Restaurant Association of New Zealand
works as a link between good food and good business. It assists in enabling a

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restaurant to work great. The restaurant association of NZ offers 24/7 services to the
restaurants (Restaurant Association of New Zealand, 2020). It provides weekly
mentoring service to taken out of the problems. It even keeps a weekly health check
for the restaurants. Restaurant Association of New Zealand gathers all the research,
commentary and statistics necessitated to track the industry and spot trends. It can be
majorly used by the restaurant operators while initiating the business. The snapshot
surveys of the association provide an enormous range of issues and annual food
service facts of the association offers sales statistics and analysis (Restaurant
Association of New Zealand, 2020).

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Food safety in New Zealand
Ministry for Primary Industries (MPI) has responsibility for food safety in NZ. MPI
has implemented a food safety system to protect the health and wellbeing of customers here
and overseas. MPI has focused on international reputation as well (MPI, 2020).
There are varieties of food served in restaurants that can be harmful because of many
reasons, such as monitoring care, fresh quality food, and waste management (Oza, 2020).
MPI has taken proper action on various points, which areas:
 Proper food quality
 Waste management
 Sustainable development
 Fresh products
 Consider hygiene in cooking process
Overview of restaurant
The Fed restaurant has famous for various reasons including food and beverages. It
has served quality food and drinks. All the products are fresh and healthy for their customers.
The
fed has famous because of various services as well. The firm has provided a better seating
facility to their consumers with delicious food and beverages (Peterson, 2019).
Source: (Oza, 2020)

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Aspects of gastronomy in the regional cuisine of New Zealand
The consumers have desired for quality and delicious food from the restaurant. The
firm has served its best quality for their consumers to create a good demand in the industry.
The main concern of the restaurant is managing the choice of consumers (MPI, 2020). The
chief has provided choices in the food for betterment. Culture has created a huge effect on
restaurants as well. It makes new thoughts in the mind of consumers. It has depended on the
consumers as well. In addition, basic needs can be fulfilled using different tasks
(Restaurantnz, 2018).
Source: (Oza, 2020)
The location of the restaurant is better, as most of the people have passed in this way.
Thus, it is easy to reach by consumers. Moreover, there are many good things in the
restaurant, which is a good choice for people (Scott, Gössling, & Hall, 2012).
Operators will be clever concerning finding a true workforce and preserving them.
Millennials will skew the average length of service down, and each efficiency and
productivity will probably fall as clean people take time to get used to new running
environments extra frequently. Venues will need to devote attempts and resources to
developing robust cultures, systems and techniques to lure, quickly upskill and keep core
expertise (Scutt, 2018).
With nearly 3 New Zealander's obese or overweight and charges of kind 2 diabetes
growing at an alarming fee, we are already seeing a flow toward more healthy eating. greater
New Zealander's dying from weight problems-related diseases will simply pace the fee of

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change. Mort of the people have used their suitable places to eat, but it is not difficult to get
better food at other places (Semmens & Freeman, 2012).
Healthier lifestyles will impact now not best the form of venues clients go to, and the
way regularly they go to them, however additionally what's at the menu - with an inevitable
knock-on down the deliver chain. Lobbying from the short-food and gentle drink industries
might slow governmental efforts to offset rising fitness case prices to deal with life-style-
associated diseases. However, success in places like California and Mexico means the
alternate could be inevitable (Sharpley, 2018).
Aspects of food and beverage of the Fed:
The Fed has provided better quality food including burgers, chips, and many others. It
is a basic need for consumers (Sánchez-Cañizares & López-Guzmán, 2012).
Source: (Oza, 2020)
The customers have selected different items to form the menu, which is based on the
popularity of the food and taste about the food. However, tourists can prefer hygienic places
for eating food. The firm has provided fresh juices and cocktails with the food. Moreover, it
has depended on the consumers that they can change in the food as well, which is based on
their interest. The fed has considered suggestions in the making of food and barrages (Turner
& Guilding, 2014).

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Source: (Rosemary, 2018)
The number of restaurants has closed because of different reasons. Thus, it is
necessary to find suitable reasons for this critical situation to manage various processes.
Besides, there are many good chances in the industry regarding their food and services. The
above figure has shown the results of different types of food chains, which have been closed
in 2017. Moreover, there are many cafés, which are having poor management skills and it
will make a huge impact on their performance as well. In addition, basic processes can be
used to improve the performance of the business as well (Vidal, 2018).
Food transport services have become greater popular and conventional, especially in
metropolitan regions. Superficially, that offers food providers the opportunities to increase
their yield from both foxed and non-fixed property. but this opportunity to boom their yield
from each fixed and non-constant asset. however, this possibility may want to construct a
new rival. food-shipping offerings could emerge as a capability lengthy-term rival in exactly
within the identical way (Wang, 2011).
Menu development of the Fed:
The restaurant has provided different types of menus according to time and choices,
such as the breakfast menu, brunch menu, and lunch and dinner menu. Moreover, breakfast is
available between7 AM to 11:30 AM from Monday to Friday and lunch/dinner at 12pm - late
Monday – Friday. besides, brunch has served between 7 am – 3:30 pm Saturday and Sunday.

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Lunch/dinner has served between 4 pm – 10:30 pm on Saturday and Sunday. Besides, the late
shift has started from 11 pm-1 am on Friday and Saturday only. Consumers can select
products according to menus. However, the waiter can suggest better choices as well, which
should try at the restaurant (Scutt, 2018).
The firm has focused on the choices of consumers, which is important for the
company as well. There are many items on the menu, which must try, such as the side of lox,
Treyf, Mimosa, iced tea, deli Mary, mourning glory, and many others.

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The late shift menu is specific for selected consumers. In addition, there are many
changes to the menu as well.
The brunch menu has provided different choices for consumers, which are good for
the company as well.

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Moreover, the wine menu can be managed using various processes. There is a change
in the menu, which can make it more attractive. It can better use visual effects including
photos of products, such as cocktails and others (Arnott, 2011).
There are various varieties in the menu for consumers, which is suitable for the
consumers as well. The long-time period outlook for the New Zealand tourism and motel
enterprise is for a continuing increase in demand. the outlet of essential new conference
centers in Auckland, Wellington and Christchurch will make it feasible for the brand-New
Zealand to host larger global meetings, riding vacation spot advertising and marketing and
monetary improvement groups to consciousness on event appeal in particular for the duration
of the shoulder and rancid-seasons.
There are many good options on the menu as well. Still, it is necessary to change for
new customers in the restaurant. The predominant venture facing the enterprise, Hamilton

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said, is the imbalance between the timing of the latest in-room delivery and the price of an
increase in tourist night time growth, mainly in Auckland. This industry has faced many
challenges because of the huge demand for changes at new things. Moreover, the competition
level is so high because of the new entrants in the industry. It is the main reason behind this
situation (Becken & Clapcott, 2011).
Legal Compliance
The firm has followed all the legal processes to manage their business processes
including the safety of food and other products. Moreover, all the processes can be optimized
using strategic management. Besides, many processes can be used for attracting consumers. It
is important for the business growth of the company. Legal procedures must be followed by
the restaurant to avoid different things (Weaver, 2011).
In addition, the fed should adopt sustainable development and waste management
policies. It is an important factor of the firm that follows legal procedures for various
business processes. The employees have hired on the basis of proper legal and ethical
processes. Besides, there are many ethical and legal issues. Most of the people consider legal
processes. Most of the business processes can be used to improve various processes of the
business (Scutt, 2018).
Most of the restaurants have focused on their profit. Thus, they have ignored the rule
and regulations for safety and other things. That will affect their image in the future. MPI has
focused on those restaurants and café that are not followed guidelines of international and
national legal procedures. In addition, legal compliance is a necessary thing in the restaurant,
as many issues have raised in the industry because of many reasons. There are many issues in
the hospitality industry because of legal compliance as well (Vidal, 2018).
Moreover, it is necessary to manage all the processes. In addition, internal
stakeholders should be considered in legal procedures. Besides, many changes can be
possible by the restaurants in New Zealand. International tourists have focused on various
things, such as legal and ethical processes. Most of the firms have adopted all the rules and
regulations in their business processes. Moreover, sustainable development is necessary for
such types of industries, as they are affecting the environment as well (Litvin, Goldsmith, &
Pan, 2008).
Furthermore, many firms have established based on the legal and ethical procedures
as well as they are helping in the code of ethics in their profession, which is suitable for them

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as well. Moreover, there is some specific change applied for many things, which is necessary
for the safety of consumers and employees as well. Thus, there are many issues and
challenges in the basic processes of an organization, which are suitable for the best quality as
well. In the present era, safety is the first concern in the hospitality industry, as tourists have
selected destinations based on those factors as well (Vidal, 2018).
There are many issues with legal compliance especially the labor market. It is huge in
the hospitality industry to arrange employees for managing different works especially chefs
and bartenders. It is a critical issue in the firm to retain employees with the help of various
processes. Additionally, basic processes can be managed using legal and ethical processes
(Semmens & Freeman, 2012). Besides, the satisfied employee retains the firm for a long
time, which is a good way to manage the business as well. It can be managed using different
types of legal procedures. Employees should follow the rules and responsibilities of them
(Hall, Scott, & Gössling, 2013).
Moreover, there are many changes in internalization businesses based on health and
wellbeing. In addition, most people have considered this factor before many things. In
addition, many processes can be applied for the improvement of business functions as well. It
is the best way to satisfy employees and consumers. Moreover, basic processes can be
adopted because of legal compliance as well. There are many better rules and regulations on
the hospitality industry that has increased the number of tourists in the country as well (Scott,
Gössling, & Hall, 2012). Besides, ownership is also another issue that makes a huge impact
on the performance of employees as well. It is the best way to adopt changes in the industry
and firms (Turner & Guilding, 2014).
Conclusion
In conclusion, the Fed has provided the best food and drinks to its customers.
Moreover, the restaurant has considered the suggestions of its customers, which is important
for the consumers and customers. In addition, many good features of the restaurant invoke
consumers for delicious food and beverages especially wines and cocktails. The report has
included various aspects of gastronomy. Moreover, many changes in the restaurant make
better options. Most of the consumers have preferred regional food and beverage. This report
has provided legal compliance and food safety systems as well, which are necessary for the
hospitality industry. Moreover, key stakeholders have discussed in the report, which is
important for the profit of the restaurant especially customers and employees. Besides, meal

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experience should be used for improving the quality of food in the restaurant as well. Their
report has provided detail about the regional festival as well. However, the culture of the NZ
is different from other countries. Therefore, tourists have preferred local and famous food
from the restaurants. International tourists have selected hygienic restaurants because of
health issues at the time of travel.
Finally, the firm can improve using the strategic management of stakeholders and
food quality. It will improve their profit and reputation in the market. Moreover, food safety
is necessary to attract consumers in the restaurant as well. Legal and ethical rules and
regulations should be foloo3wed by the company to make a good image in the market. In
addition, many changes have required to improve the appearance and quality of products,
which makes huge impact on the company as well.
Recommendations
The restaurant has managed its business processes based on the older processes,
which has required changes in the business functions using new digital strategies as well as
business strategies. Besides, strategic alignment is necessary for the restaurant for more profit
and growth in the industry. These are some recommendations for the Fed to improve its
market values as well as things, which areas:
 Innovate new food products based on the generations-X and millennials.
 Design a new food menu to attract consumers as well
 Develop rules and regulations for managing various business processes
 Established new management strategies for employees
 Adopt technological innovations for better performance and productivity
 Develop competitive strategies for managing business functions
 Use social media sites for advertising and marketing, such as Facebook,
Instagram, and many others
 Legal compliance should be proper
 Adopt sustainable processes in the business functions to save the
environment and other things
 Consider different types of processes used for employee’s retention, such as
extrinsic benefits
The restaurant should focus on these recommendations for improvement in their
business as well. It will improve their business processes. Most of the consumers have used

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better and hygienic food because of health and wellbeing. Therefore, the fed must focus on
the recommendation for the growth of their business as well. The fed will improve the profit
and image in the market based on legal processes as well.

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