215 Hackney: Food and Beverage Operations, Trends, and Technology

This report provides an overview of managing food and beverage operations, focusing on 215 Hackney, a Middle-Eastern restaurant. It identifies different business types in the food and beverage industry, such as full-service restaurants, fine dining, and self-service establishments, categorizing 215 Hackney as a full-service restaurant. The report explores rating systems like Scores on the Doors, AA Rosettes, and star ratings, suggesting their use for feedback and improvement. Current and future trends affecting the industry, including social trends, service styles, environmental sustainability, and brand growth, are examined for their impact on 215 Hackney. A comparison of operational technologies (POS systems, payment technology, touch screen technology, mobile ordering, and managed food delivery) and marketing technologies (social media, customer database management, and online advertising) is presented. Finally, the report investigates factors influencing consumers' decisions, such as location, menu, price, service quality, and ambiance, concluding with the importance of adapting to these factors for success.

Managing Food and
Beverage Operations

Table of Contents

INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
TASK 2............................................................................................................................................4
Covered in PPT............................................................................................................................4
TASK 3............................................................................................................................................4
TASK 4............................................................................................................................................6
References........................................................................................................................................8

INTRODUCTION
Food and Beverage Operations refers to the use of methods and techniques through
which the Food and Beverage. The company managers of the organisation are involved in using
best technology so that customers can have the best service (Awasthi and Awasthi, 2021). Thus,
it is highly necessary and important that the attainment of the goals and objectives can be done
by the managers in quite a proper and appropriate way. This report is based on 215 Hackney. It is
Middle-Eastern Restaurant which provides Middle Eastern Cuisine, plus coffee & cakes to the
different types of customers as per their wide variety of needs and requirements. In this report,
there is explanation of different business types in food and beverage industry. There is
explanation about various processes used for making food.
TASK 1
Different types of businesses in the Food and Beverage Industry-
There are different types of businesses in the Food and Beverage Industry. It is highly
important and necessary that their identification can be carried out. The various outlets which are
present here are explained as follows-
 Full-Service Restaurants- These restaurants are the ones which provide full services to
the different types of customers. It is therefore quite important and crucial that the
different types of customers can ensure that they they can get good food at these
restaurants according to their different types of needs and requirements. This will be
helpful for them and can ensure that they are fully satisfied with the services which are
being provided by the restaurants (BAHRAINI, ENDRI, SANTOSO, HARTATI and
PRAMUDENA, 2021).
 Fine Dining- In such restaurants, there is a very good ambience which is offered to the
customers. Thus, it can be stated that the customers can get very good services which can
therefore help them a lot. These restaurants generally charge a high rate for providing
their different types of services to the customers.
 Self-service- In these restaurants, the service has to be done by the customers themselves
and this is a main feature in these restaurants. They have comparatively cheap rates and
therefore in this way it can be stated that this can be quite useful in ensuring that the
satisfaction of the customers can be ensured in a proper and appropriate manner.
1

 Pop-up Restaurants- These are the restaurants which provide their services to the
customers and thus are able to make sure that the appropriate enhancement in the overall
satisfaction level of the customers can be ensured in a proper way. They are movable
restaurants and thus in this way it can be stated that they can provide their wide range of
services in different areas which will thus be highly helpful in ensuring that the goals and
objectives can be attained in a proper and appropriate manner.
215 Hackney is a Full-Service Restaurant which provides its different types of services to
the various customers in quite a proper and appropriate manner which will thus help them a lot.
Rating systems-
There are wide variety of rating systems which can be used in the restaurants for the
purpose of ensuring that the customers can be provide them with appropriate feedback which
helps them a lot in making the desired level of improvements as and when required. Thus, it is
highly important that the right rating systems can be used so that the attainment of the necessary
goals and objectives can be carried out in a proper and appropriate way. The rating systems
which can be used are-
 Scores on the Doors- It is a rating system in which the customers can provide a detailed
rating on the services which are provided by the Restaurants. Thus, if the customers
provide a low rating to the restaurant on the basis of the services which have been
provided by them then this can definitely create an impact on them as they will be able to
take the steps which are required for the purpose of bringing out the necessary
improvements which will be highly helpful for them. 215 Hackney can make its use to
find out the scope of improvements if any which will help it a lot in ensuring that these
improvements can be made as per the various types of needs and requirements of the
customers (de Bruyn and Chibili, 2019).
 AA Rosettes- It is an award which is provided to the restaurants according to the
different types of services which are provided by them to their various customers in the
market. It is provide on a rising scale of one to five. 215 Hackney can make its use to
make sure that the necessary improvements are made.
 Star Ratings- It is a rating system which can be used so that the customers can select the
hotel to be visited by them as per their different types of needs and requirements and
according to the star rating which has been provided to the hotel. In the context of 215
2

Hackney, it can be stated that it is important to use this particular system for the purpose
of ensuring that the attainment of goals and objectives effectively and efficiently in a
proper and appropriate manner.
Current and future trends affecting food and beverage businesses-
There are different types of trends which can create an impact on the food and beverage
businesses. This is so because these businesses are required to assess the detailed impact which
will be created by these particular trends so that the right and appropriate actions can be
particularly taken which will therefore help them a lot to be able to manage out the different
types of needs and requirements of the customers in a proper way. The trends which can create
an impact on 215 Hackney are as follows-
 Social Trends- These trends are quite important to be considered because these are set
according to the changing needs and requirements of the customers who exist in the
market. Therefore, for 215 Hackney it is highly necessary and important that the
consideration is provided to these trends so that growth can be made in the market
(Laurio, 2021).
 Service Styles- These are the styles through which the service is provided to the
customers. There are different types of new trends which have emerged here. For an
organization like 215 Hackney, it can be stated that through making the use of the right
service style it can ensure that it can make the desired level of improvements in a proper
and appropriate manner.
 Environment and sustainability trends- These trends are important to be set because
through making their use the identification of the scope of growth which can be made in
the future can be done. This is so because Environment and sustainability is nowadays a
main focus point of many reputed organizations. Thus, 215 Hackney is required to focus
on them so that it can also make its growth in the market.
 Styles of outlets and brand growth- It is necessary because this creates an impact on the
customers. This is so because if the company is able to prepare a right strategy for them
then this can be highly helpful in ensuring that it is able to attain the necessary goals and
objectives in a proper and appropriate manner. 215 Hackney is thus required to ensure
that it gives priority to it which will thus help it a lot in the future (Zainol, and et. al.,
2017).
3

TASK 2
Covered in PPT
TASK 3
Comparison and contrast of different operational and marketing technology-
It is important for the organizations and thus it becomes quite important for them.
Therefore it is absolutely necessary that the appropriate consideration can be provided to them.
An explanation of the technology which can be used can be made as follows-
Operational technology-
 Use of Point of Sale Systems- Through making the use of these systems the payments
can be processed digitally which can be really helpful for the customers because it offers
a high-level of convenience to them so that their overall satisfaction level can be
enhanced quite effectively and efficiently in a proper and appropriate manner. 215
Hackney can make its use so that the payments can be processed digitally (Nakat and
Bou-Mitri, 2021).
 Payment technology- The latest payment technology can be used by the organizations so
that the convenience can be provided to the customers. Thus, in this way it can be useful
in ensuring that a higher-level of satisfaction can be provided to the different types of
customers. 215 Hackney can ensure that the latest payment technology can be used by it
which will therefore help it a lot.
 Touch screen Technology- It is absolutely important that the use of this particular
technology is also made by the organizations because through its use they will be able to
make sure that they can appropriately take the essential steps which are required to be
taken for the purpose of attainment of the necessary goals and objectives in the future.
215 Hackney therefore has to make sure that it is able to make its use to be able to
manage out the needs and requirements in a proper and appropriate way.
 Mobile technology for quick service ordering- The use of this technology is important
so that convenience is provided to the customers. Thus, 215 Hackney is required to make
sure that they can take the essential steps for the particular purpose of attainment of the
necessary goals and objectives. Therefore, in this manner it can be stated that this will be
really helpful in ensuring that the customers are able to mange their needs and
4

requirements. 215 Hackney should be able to take the essential and appropriate steps so
that the goals and objectives are attained.
 Managed food delivery systems- It is also necessary and important that its use is made
so that the customers can be provided with the food items which they ordered within
time. For 215 Hackney, therefore it becomes quite necessary to make its right and
appropriate use (Wu, Mohammed and Harris, 2021).
Marketing technology-
The use of Marketing technology can be made so that the marketing of the goods and
services can be carried out in an appropriate way so that they are able to reach the intended
customers. 215 Hackney can make the use of the following-
 Social media and multi-media platforms- It is essential because through making its
proper and appropriate use the organizations are able to make sure that they can manage
their different types of needs and requirements effectively and efficiently. 215 Hackney
can thus make their use so that it can help in reaching the customers (Nikolovski, 2021).
 Capturing of feedback and supporting customer database management- It is quite
important because in this way it can be stated that this will be really helpful in ensuring
that the customers can be managed in a proper and appropriate way. 215 Hackney can
thus make sure that it can make its proper and detailed use which will therefore help it a
lot.
 Display advertising and promotion online- It is necessary that this can be done so that
the organizations are able to make sure that the products and services can reach the
intended customers which will help a lot in ensuring their higher satisfaction level. 215
Hackney can thus make sure that it can be used so that the management of the detailed
needs and requirements can be done (Wood, 2018).
TASK 4
Investigation of the factors which influence consumers' decision on the food and
beverage outlets they choose-
 Location- Location is quite an important factors for the consumers as they want that the
Restaurant should be located at a place which is easily accessible for them. This will be
really helpful in ensuring that the higher-level of satisfaction of the consumers can be
ensured which will therefore help them a lot. 215 Hackney is located at a prime location
5

in London which is really helpful for it to make sure that it can attract the potential
customers (Okumus, Taheri, Giritlioglu and Gannon, 2020).
 Price- Consumers also consider Price as an important factor because they want that they
should be offered a price which can satisfy the different types of needs and requirements
which they have. In the context of 215 Hackney, it can be stated that it has reasonable
prices which is quite helpful in attracting the different types of customers towards it.
 Variety of food items offered- Consumers also consider it as a factor because they want
a wide variety of food items to be offered to them. 215 Hackney therefore has to make
sure that it is able to take the right steps for the particular purpose of ensuring that the
variety should be enhanced so that the customers are attracted.
 Quality of services offered- Consumers also give priority to the quality of services
which they are getting from the Restaurant. It is necessary and important to be considered
because in this way the Restaurant will be able to attract a large number of customers and
ensure that they can be satisfied quite effectively and efficiently. In the context of 215
Hackney, it is necessary and important that it is able to manage out the different types of
needs and requirements quite effectively and efficiently to attain the necessary goals and
objectives. This can be done by improving the Quality of services offered.
 Offers- The offers which are being offered by the Restaurants influence the consumers
and therefore create a particular level of impact on them. Thus, it can be stated that 215
Hackney has to make sure that it can take a right and proper approach so that it is able to
identify the best offers which can be provided to the customers so that they can visit the
Restaurants in large numbers. This will be really helpful in ensuring that the intended
customers can be targeted.
 Behaviour of the staff members- The behaviour of the staff members has to be given
consideration because in this way it can be stated that this will really help the staff
members to be able to attain the necessary goals and objectives in a proper and
appropriate manner. Thus, it can be stated that this is an important factor which has to be
considered (Widyastuti, Asandimitra and Artanti, 2018).
Analysis of strategies used in a range of food and beverage outlets to attract and
build a loyal customer base-
6

 Making the use of Digital Marketing- Digital Marketing techniques are being used
nowadays by the food and beverage outlets to be able to specifically target the customers
in the different customer segments. For 215 Hackney, it is therefore highly necessary and
crucial to make sure that with the use of these particular techniques it will be able to
manage its wide range of needs and requirements (Patiar, Kensbock, Benckendorff and
Lee, 2021).
 Increasing the number of food items in menu- Through an increase in the number of
food items in menu the organizations can make sure that they are able to target the
customers in the various types of market segments. In the context of 215 Hackney, it can
therefore be stated that this is quite essential and has to be done for the particular purpose
of management of the wide range of needs and requirements of the customers.
 Offering reasonable prices to the customers- It is analysed that by providing and
offering the best affordable price to customers it is seen that it is easy to attract lots of
customers. This provides more effective way to attract lot of customers in the manner of
increasing sales and profits.
 Targeting the right group of customers- It is important for all restaurants and café to
target right type of customers (Rutherford, 2021). This will save time and money for the
restaurant. This provides an effective way for organisations to manage their working
properly.
7

References
Books and journals
Awasthi, A. and Awasthi, C.S., Post-COVID-19: Hospitality and F&B Operations Adapting to a
New Reality. Food, Tourism and Hospitality Perspectives, p.152.
BAHRAINI, S., ENDRI, E., SANTOSO, S., HARTATI, L. and PRAMUDENA, S.M., 2021.
Determinants of Firm Value: A Case Study of the Food and Beverage Sector of
Indonesia. The Journal of Asian Finance, Economics and Business. 8(6). pp.839-847.
de Bruyn, S. and Chibili, M.N., 2019. The Food and Beverage Department. In Modern Hotel
Operations Management (pp. 164-239). Routledge.
Fife, K., Herd, R., Lalondrelle, S., Plummer, R., Strong, A., Jones, S. and Lear, J.T., 2017.
Managing adverse events associated with vismodegib in the treatment of basal cell
carcinoma. Future Oncology. 13(2). pp.175-184.
Franks, P. and Hou-Jones, X., 2016. Managing trade-offs between growing food and conserving
forests in sub-Saharan Africa. IIED Briefing Paper-International Institute for Environment
and Development, (17412).
Guchait, P., Sirsat, S., Neal, J. and Abbott, J., 2017. Managing Food Safety Errors: A Case Study
of Chipotle Mexican Grill. International CHRIE.
Laurio, M.V.O., 2021. Integrating vibratory membrane-based water recovery systems for
sustainable food and beverage production.
Lelieveld, H.L., Gabric, D. and Holah, J. eds., 2016. Handbook of hygiene control in the food
industry. Woodhead Publishing.
Mebrate, H.A., Atalan-Helicke, N., Babb, A., Benenson, J., Blevins, B., Chen, C., Ebdon, C.,
Emas, R., Feichtinger, E., Fleischhacker, S. and Fletcher, B.J., 2021. Administering and
Managing the US Food System: Revisiting Food Policy and Politics. Rowman &
Littlefield.
Nakat, Z. and Bou-Mitri, C., 2021. COVID-19 and the food industry: Readiness
assessment. Food control. 121. p.107661.
Nikolovski, Z., 2021. ANALYSIS OF THE MODERN CUSTOMER PREFERENCES OF
CATERING SERVICES IN THE REPUBLIC OF NORTH MACEDONIA. Knowledge
International Journal. 46(5). pp.771-776.
Okumus, B., Taheri, B., Giritlioglu, I. and Gannon, M.J., 2020. Tackling food waste in all-
inclusive resort hotels. International Journal of Hospitality Management, 88, p.102543.
Patiar, A., Kensbock, S., Benckendorff, P. and Lee, A., 2021. Hospitality students’ acquisition of
knowledge and skills through a virtual field trip experience. Journal of Hospitality &
Tourism Education. 33(1). pp.14-28.
Rutherford, D.G., 2021. Hotel management and operations.
Sicherer, S.H. and Sampson, H.A., 2018. Food allergy: a review and update on epidemiology,
pathogenesis, diagnosis, prevention, and management. Journal of Allergy and Clinical
Immunology. 141(1). pp.41-58.
Smajgl, A., Ward, J. and Pluschke, L., 2016. The water–food–energy Nexus–Realising a new
paradigm. Journal of Hydrology. 533, pp.533-540.
Thorsøe, M. and Kjeldsen, C., 2016. The constitution of trust: Function, configuration and
generation of trust in alternative food networks. Sociologia Ruralis. 56(2). pp.157-175.
8

Widyastuti, W., Asandimitra, N. and Artanti, Y., 2018. Inhibiting factors of inventory
management: Study on food and beverage micro small and medium
enterprises. International Review of Management and Marketing. 8(1). pp.64-67.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.
Wu, Z., Mohammed, A. and Harris, I., 2021. Food waste management in the catering industry:
Enablers and interrelationships. Industrial Marketing Management. 94. pp.1-18.
Zainol, N.A., and et. al., 2017. Examining food wastage, cash handling and cost control
practices: the case of food and beverage outlets in Malaysia. International Journal of
Business and Management, 1(2), pp.182-188.
9