Restaurant Filed Research Report

RUNNING HEAD: RESTAURANT FIELD RESEARCH
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Restaurant Field
Research
Report
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RESTAURANT FIELD RESEARCH
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Contents
Introduction................................................................................................................................2
Activity: 1..................................................................................................................................2
The Modern F&B industry (Overview).....................................................................................2
Different type of businesses.......................................................................................................3
Rating systems...........................................................................................................................4
Trends........................................................................................................................................4
Customer preferences:..........................................................................................................5
2. Food safety and transparency:..............................................................................................5
3. Innovation and differentiation:.............................................................................................5
4. Mergers and acquisitions:.....................................................................................................5
Activity: 2- Analyzing Customer Motivations and Behavior....................................................5
Consumer decision.....................................................................................................................5
Factors........................................................................................................................................6
Attract customers.......................................................................................................................6
Loyal Customer base.................................................................................................................7
Effectiveness of strategies.........................................................................................................7
Digital Technology....................................................................................................................7
Activity: 3..................................................................................................................................8
Conclusion.................................................................................................................................9

RESTAURANT FIELD RESEARCH
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Bibliography............................................................................................................................10
Introduction
The food and beverages industry divided into the two major parts that are production and
distribution of eatable goods. Through this report, there will be a discussion on the food and
beverages businesses. Food and Beverages industry refers to various companies involved in the
operations of food materials, packaging and distributing process. This industry includes fresh,
packaging and prepared. This report has three segments, first segment discussed upon the types
of businesses, rating systems, and trends of future and current in the food and beverages industry.
The segment of this report discussed the analysis of consumer and behavior in selecting the food
and beverages businesses. The third segment discussed the ways food and beverages operations
use technology to improve efficiency (Avron , 2017).
Activity: 1
The Modern F&B industry (Overview)
Food and Beverages industry refers to various companies involved in the operations of food
materials, packaging and distributing process. This industry includes fresh, packaging and
prepared foods. Alcoholic and non-alcoholic beverages are part of this industry that human
consumes from this industry. The food and beverages industry divided into the two major parts
that are production and distribution of eatable goods (Beverly, 2019). The production division of
this industry involves the processing of packaged foods, soft drinks, meats, and cheese and
modified goods but does not includes the goods of farming and any form of agriculture. The
distribution segment of the food and beverages industry involves the transportation of finished
food products with the consumers. This industry produces more value-added food products and
focuses on emerging technology compared with the agriculture industry (Considine, 2012).

RESTAURANT FIELD RESEARCH
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Different type of businesses
The type of business that engaged in food and beverages industry is commercial operators
(Quick and full-service restaurants), Catering and Banqueting, Soft-drink sector, and non-
commercial (Hospitals and cafeterias). The commercial operators are a chief segment of the
food and beverages industry as they hold 80 percent market share in this industry. The
restaurants held 35.4% of the total food sales in the United Nations. The food production systems
used in the restaurant business are conventional, centralized production, cook-chill, and Sous-
vide production methods (Hendricks, 2019).The management of the restaurant needs
management responsibilities, as a restaurant must focus on the customer's taste and preferences
and maintaining the food safety standard. In restaurants, total quality management is the major
segment as it helps to attract the larger segment and give satisfaction to the customers. The
Catering and Banqueting hold 6.8% in the food and beverage industry in the United States. The
company maintains the food quality standards at the banquets and special events, which served
to them individually, and in small groups. Catering and banqueting business faces challenges
with different types of events and concerns of food handling and safety with the bigger groups.
Catering and banquets include the companies, centers, hotels, venues and food coordinators that
run the operations. The soft-drink industry held 3.5% in the food and beverage industry and runs
businesses according to the Liquor control and licensing act (Kalin, 2018). The major players of
the soft drink industry are Coca-Cola, Pepsi and Snapple group and this business are divided into
the two parts liquor primary and food primary. The liquor primary operates in a business of
selling alcohol and food primary engaged in the preparation of the food. Hospitals and cafeterias
come under the non-commercial business, which holds 20% market share in the food and
beverages industry. The automated services are important for both small and large foodservice
and accommodation providers (J Am Diet , 2010).
Rating systems
The different types of rating systems that used nationally and internationally in the Food &
beverages industry are Michelin Stars system, Zagat rating system, and AAA diamonds system.
The Michelin rating systems have one, two or three stars, the reviewers are anonymous, and they