Food and Beverage Operations at Jimmy Spices Birmingham

This presentation provides an overview of the food and beverage operations at Jimmy Spices, a chain of buffet restaurants in the UK. It covers the location and setting, menu structure, food experience, meal experience, nutritional awareness, current trends, suitability, and organizational operations. The presentation also includes references to relevant literature on food and beverage management.

FOOD AND BEVERAGE
OPERATIONS
Jimmy Spices
Birmingham

INTRODUCTION
 Jimmy's spices is a chain of buffet
restaurants In UK.
 It established in the year 2007 and
has successfully operating thereon.
 The restaurant pioneered the
concept of multi-cuisine live
cooking
 Serve large variety of food from
around the world

Location and setting
Location: 5A, Regency Wharf, Broad St,
Birmingham B1 2DS, United Kingdom

Menu structure
 Consolidated menu
structure
 Detailed description
 Multi cuisine options
 Clearly visible
 Wide variety of
options

Food experience
 Wide variety of options
available
 Live cooking reflects
Hygiene and freshness
 Different nationality
cuisines and variety
 Subtle taste of food
 Limited options of
dessert
 Buffet items ran out and
were not filled in time

Meal experience
 Good décor and setting
 Live cooking experience
was enjoyable and fun
 Trained staff and friendly
environment
 Crowded and noisy
 Good service and
welcoming enthronement
 Food options were wide
and and satisfactory

Nutritional awareness
Jimmy's spices offered menu customization
option for patients with specific needs.
 Wide options of healthy food available
 No specific categorization between food
 Hygiene and cleanliness maintained with high
standards
 Limited options for special diets due to buffet
option

Current Trends
 Pioneer in live cooking in UK
 Provide option for selecting between wide
variety
 Has developed platform for parties
 Provide special treatment for special occasions
as birthdays, anniversaries etc.
 Trained chefs for national cuisine such as
Indian, Chinese, Mexican etc.
 Needs and requirements of children adhered

Suitability
 The restaurant theme matched with services
and food options
 Seating arrangements developed effectively
 Physical layout matched restaurant
functionality
 Trained and skilled chefs and staff
 Parking area limited
 Guidance for lift and restaurant not specified

Organizational operations
 Effectively manage the food options on large
basis
 Has created flagship in live cooking for multi
cuisine
 Buffet service restricted due to late filling of
empty trays
 Services fast and effective
 Well developed environment for multi cuisine
food and beverages

REFERENCES
Cousins, J. and et.al., 2011. Food and Beverage Management: For the
Hospitality, Tourism and Event Industries. 3rd ed. Goodfellow Publishers.
Ip, C., Leung, R. and Law, R., 2011. Progress and development of information
and communication technologies in hospitality. International Journal of
Contemporary Hospitality Management. 23 (4). pp.533 – 551
Man, D. C., Lui, S. S. and Lai, J., 2010. New product development for a food
and beverage company: A showcase of evidence‐based management.
Knowledge and Process Management. 17(2). pp.74-81.
Mills, J. E. and Thomas, L., 2007. Assessing customer expectations of
information provided on restaurant menus: A confirmatory factor analysis
approach. Journal of Hospitality & Tourism Research.
Harris, D. A. and Giuffre, P. A., 2010. “Not one of the guys”: women chefs
redefining gender in the culinary industry. Research in the Sociology of
Work (20). pp. 59-81.
Meler, M. and Cerovic, Z., 2003. Food marketing in the function of tourist
product development. British Food Journal. 105(3). pp.175-192