Alfredo's Italian Restaurant: Food Production and Service Report

This report provides a comprehensive analysis of Alfredo's Italian Restaurant's operational strategies, focusing on various aspects crucial for success in the hospitality industry. It begins by outlining different food production systems, including conventional, convenience, centralized, cook-chill, cook-freeze, sous-vide, and display methods, offering insights into their suitability for the restaurant. The report then explores diverse food and beverage service methods, such as table service (English, French, American), assisted services, self-services, single-point services, and special services, detailing their implementation and benefits. Furthermore, it delves into menu engineering, evaluating the menu engineering matrix (star, plow horse, puzzle, dog) to enhance profitability through strategic menu item analysis and pricing. Finally, the report assesses sustainable menu planning considerations to ensure competitiveness in the marketplace, addressing the importance of seasonal variations and cost-effectiveness in menu design. The report aims to provide a strategic framework for Alfredo's Italian Restaurant to optimize its operations and achieve its business goals.

Hospitality Operations
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Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
1. Different types of food production systems............................................................................3
2. Food and Beverage Service Methods......................................................................................5
3. Evaluate Menu Engineering matrix in order to enhance the profitability of the restaurant....6
4. Evaluation of the sustainable menu planning consideration in order to become competitive
in marketplace.............................................................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10
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INTRODUCTION
A food system is the process and structure which focus on satisfying the food needs and
provides food security to the humans(population) which includes raw seeds, growing process,
harvesting, storing in warehouses, packaging, consumption and disposal of waste (Boella and
Goss-Turner, 2019). The changes in weather and climate conditions effect the food systems.
Food production is the process of preparing food where raw materials is used and ready to eat
food is produced for human consumption. The organisation chosen for this report is Alfredo's
Italian Restaurant. The company is going to open its new restaurant in United States in coming
three months and want to established its brand name in the hospitality and restaurants industry.
The topics covered in the report are different type of food production systems, knowledge about
different types of food and beverage service methods, evaluation of menu engineering matrix and
sustainable menu planning considerations in order to be competitive in the marketplace.
MAIN BODY
1. Different types of food production systems
The food production system is the process of converting the raw ingredients into the final
product that is edible food. These food products use by people for home cooking or by
hospitality and restaurant sector for further cooking process. The hospitality industry main
function is to provide appropriate services to the humans where they are mainly dealing in food
and accommodation facilities and services. They are responsible for satisfying the needs and
desires of customers by providing them luxuries services. Moreover food and beverages industry
is the most efficient and significant contribution to the hospitality sector.
The standard operating procedures has formulated the guidelines and blueprints regarding the
food act and everyone belonging to hospitality industry is obliged to consider them and function
accordingly (Chen and Lin, 2012).
Types of food production system which Alfredo's Italian Restaurant can consider and follow-
 Conventional food system- This system is based on the low cost of fossil fuels that is
with the use of chemical fertilizers the production and packaging of food take place. In
context of Alfredo's Italian restaurant this method is beneficial as it produces more food
in comparison to any other alternative system of production. The only disadvantage of
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this method is that it is it causes excessive damage to environment that is fertilizers run
off causes air pollution.
 Convenience food system- This is one of the most popular food trend system where time
and efforts of the chiefs are saved and helps in increasing the production capacity. In
context of Alfredo's Italian restaurant this method helps when there is particular event as
variety of highly processed food is been prepared whether it be frozen, baked or unbaked.
Moreover it helps in providing ready to eat meals, soups and many other food items.
 Call order- The restaurant is providing call order facilities to its customers where they
can make order on call. This facility is been provided to special guests and for takeaway
purposes.
 Centralised food system- In context of Alfredo's Italian Restaurant the centralised food
system is used in case of bulk production where skilled staff prepare and cook the food.
 Cook-chill- This is a type of food production system which is used by the companies
dealing in food industry with the motive to retain the colour, texture and taste of the food
ingredients which are kept for long duration of time. The cook chill concept is used by
the Alfredo's Italian restaurant in order to provide actual and real taste of food to its
customers. The customer prefer to visit those places which provide good quality and tasty
food. This is one of the most important factor which helped the business in making its
brand image in the marketplace (RUSU, ISAC and CURETEANU, 2014).
 Cook-freeze- This is a type of food production system which is known as catering
system where proper cooking of food take place and the food can be store for up to 5
days. The food preparation process involve blast chilling and chilled storage of food take
place where it is store between zero degree centigrade to three degree centigrade. In
context of Alfredo's Italian restaurant, they use this system as it reduce the risk of food
poisoning and the growth of bacteria. They have to buy food products in bulk due to
which the changes of damage are high hence they have to take corrective measure to
minimise the wastage of food. The company would be able to acquire good quality of raw
material and able to store them safely for long period of time.
 Sous-vide- This is one of the effective methods used by the companies dealing in food
and beverage industry with the motive to adopt various cooking techniques which used
the precise temperature control method. This helps in providing quality results to the
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restaurant and helps in accomplishing desire goals and objectives. In context of Alfredo's
Italian Restaurant they use this method as any other method or technique used in cooking
would not be able to provide desire results. With the use of this technique the chiefs of
the restaurant will able to cook food on precise temperature for decided duration of time
as they would able to achieve expected consistent results with this method (Chen, Sloan
and Legrand, 2010).
 Displaying- In context of Alfredo's Italian Restaurant the food is displayed under proper
temperature control in order to ensure that food don't get decomposed. The utensils and
the equipments are cleaned on time to time bases.
2. Food and Beverage Service Methods
The services of the food and beverages can be performed in many different ways on the
bases of the suitability of restaurants and on the bases of the preferences of the customers. Here
are few method which Alfredo's Italian Restaurant can use-
 Table services- These services are the basic services which every restaurant provides to
its customers that is area where they can be comfortable and can seat. In context of
Alfredo they can provide menu on the table so that customers need not move from their
place (Dusenko, 2018). The waiters should be actively ready to serve the customers that
is proper training should be provided to them and should take the order from the guests.
There are various type of table service which company can adopt such as English
services, French services, American services and many more. They can use English
services in order to attract more number of customers as in this services the food is been
shown to the host for their approval and after approval the food is served to the guest.
The chances of mistakes are very less in English service. They can use American services
where food is been served in the plate from kitchen itself and served to guest directly.
The American services can be used by the company in case when there are many guests
and place become crowded.
 Assisted services- The restaurant can use assisted services in its new restaurant in case of
parties and get-together where guests help themselves in serving food that is take food
from buffet counter or may get food served by the waiters. In buffet services the guest
can take their plates from one end of table and serve food to themselves which is been
present in the buffet tables (Rhou and Singal, 2020).
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 Self services- They can use self service too in its new restaurant in case of birthday
celebrations, marriage celebrations and other celebrations. The use of this service help
them in saving the cost as less waiters are required in this type of services as guest can
select their own food dish from the food counter.
 Single point services- Alfredo's Italian Restaurant can also introduce the single point
services in one area of restaurant. This services are available for people who doesn't want
to set in the restaurant that is for take away. In single point services the food is been
ordered by the guest and received by the guest at a single point. In form of vending they
can serve food and beverage services to the guests. Moreover they can open series of
different food counters where guests has its own choice to decide what type of food they
want and can simple visit that particular counter and can get their food. Furthermore its
the choice of guest either to eat food in separate eating area or can take away (Hajiha and
Alishah, 2011).
 Special services- They can provide specialized services to its loyal guests that is can
provide them separate place or room to them. They can provide grill room services to its
special guests where various type of meats are been fully cooked or grilled in front to the
guests. They can provide Trolley services to its special guests where food is been served
to the guests in trolleys. Moreover they can provide services to its guests in lounge area.
3. Evaluate Menu Engineering matrix in order to enhance the profitability of the restaurant.
The primary motive of the menu engineering in context of restaurant and hospitality
industry is to increase the profits of the business according to visits that is profit per guest. This
can be accomplished by the restaurant by carefully analysing and evaluating the menu items and
the preferences of the customers (guests). Menu engineering is basically terms as the
combination where company analyses its overall cost and expenses that is food ingredients cost,
employees cost, etc along with the graphic designs and techniques that helps in attracting and
encouraging guests towards the restaurant. Menu engineering is grouped in four categories and
described in the form of matrix. The matrix is describes as follow-
 Star- These products and services are the winners that is a situation where business is
earning high profits along with high popularity. The items are highly liked and preferred
by the customers and restaurant is able to satisfy its guests (Sabuncu and Karacay, 2016).
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 Plow horse- It is a situation where business is earning high popularity but at the same
time also experiencing low profits. So at this point companies need to focus on building
strategies in order to improve its profit margins. This can be improved by increasing
prices, changing its method of operations and many more.
 Puzzle- This is a quite favourable situation where business is earning high profits with
low popularity. In this stage company need to focus on the popularity factor and should
focus on the promotional activities in order to improve it.
 Dog- This is the worst situation where company need to work hard in order to survive in
the marketplace. Dog is the situation where business is facing low profits along with low
popularity. They need to take immediate actions on its internal as well as on external
operations in order to regain its positions in the market (Garayoa and et.al., 2011).
Here are few ways which can provide high profits to Alfredo's Italian Restaurant-
 Time period- The first and the foremost thing where restaurant need to select a time
period that is should make variations in its menu on the bases of seasons. Moreover they
should scan its menu and prices on timely bases.
 Cost of menu- It is very crucial and significant step where the cost of all the food items
must be decided on the bases of cost per food serve. The menu should be designed in the
most simple and attractive way so that guests don't find it difficult to understand.
 Categorize- The company can categorize its products that is its menu according to its
guests. For high standard guest they should have separate menu and this activity helps in
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Illustration 1: Menu Engineering Matrix, 2020

increasing the profits. The menu items can be categories in the cash cow form, stars
form, puzzles form and dud from. After its completion company come to know that
which menu matrix is responsible for high profits along with high popularity.
 Ideal menu- Alfredo's Italian Restaurant may choose ideal menu that is one-panel, two-
panel, three panel or many panel menu according to its guests.
4. Evaluation of the sustainable menu planning consideration in order to become competitive in
marketplace.
The menu is the most significant factor in the restaurant sector that is it is called as the
driver of the food and Beverages business. Moreover the operations of the food service is effect
by the menu and the top authorities of the restaurants find difficult in managing the food menu as
it need to be changed or additions are made in it according the taste and preferences of the
guests.
Factors affecting sustainable menu planning
Menu planning is the process of making plan for the meal items with the available
resources and according to the taste and preferences of the customers. Following factors need to
be consider while planning sustainable menu card-
 Localize your supply chain- The local supply chain helps in proper and systematic
functioning where restaurant can shift its supply chain to local farmers which will save
the transportation cost and other expenses of business.
 Nutritional adequacy- Along with the taste the nutritions should be present in the
food as people are more health concusses so the proper amount of nutritions should be
available in dishes of the restaurants.
 Age- It is the most important factor which need to be considered as according to the age
the preferences and taste of human is different. The youngster prefer more fast food and
the old guests prefer more simple food. Thus, menu should be formulated after
considering all the factors and must include items according to different taste of guests.
 Update your menu seasonally- The changes in the menu should be made or new
additions should be made according to the seasonal changes.
 In- House Production- The in house production helps the restaurant in making itself
different from other restaurant as by adding its own innovative items in its menu will help
in attracting new potential customers.
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 Shrink your menu- The restaurant should shrink its menu to limited food items in order
to provide product clarity and reduce the level of confusion among its customers.
Moreover it help customers in quick decision making.
 Reduce food waste- The restaurant must take steps in order to reduce the wastage as it
will help in increasing the production capacity and help in saving cost.
 Tradition and cultural pattern- According to the location of the restaurant the cultural
and tradition pattern must be considered according to location and items should be
included in the menu accordingly (Amuquandoh, 2016).
Tips for creating better menu
In order to create the better menu following points should be considered by the restaurant
that are prices should be correct, clear and concise, the size of the menu, the dishes in the menu
should be explained properly that is description is provided so that it become easy for guests to
under the dishes. Moreover most important thing the menu should be clear and simple and
should not confuse the consumers (guests).
CONCLUSION
From the above study it has been concluded that there are various factors which need to
be considered by the hospitality and restaurant industry in the process of business expansion. The
food operations need to be carried with due attention that is hygiene level and food availability
need to be evaluated on the frequent bases. The menu should be formulated after considering and
analysing all the various elements such as customer preferences, competitors strategies and many
more.
REFERENCES
Books & Journals
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Taiwanese Hospitality Industry. International Journal of Hospitality Management. 31(4).
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Chen, J., Sloan, P. and Legrand, W., 2010. Sustainability in the hospitality industry. Routledge.
Dusenko, S.V., 2018, September. Digital Technology in Ensuring the Safety of Food Services in
the Hospitality Industry. In 2018 IEEE International Conference" Quality Management,
Transport and Information Security, Information Technologies"(IT&QM&IS) (pp. 618-
619). IEEE.
Garayoa, R. and et.al., 2011. Food safety and the contract catering companies: Food handlers,
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Hajiha, Z. and Alishah, S.S., 2011. Implementation of Time-driven activity based costing system
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Online
Menu Engineering Matrix. 2020. [Online]. Available through:
<https://www.netsuite.com/blog/menu-engineering-your-way-to-restaurant-profitability>
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