Analyzing Food & Beverage Operations at Lake Road Kitchen, UK

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This report provides a comprehensive analysis of food and beverage operations, focusing on Lake Road Kitchen in the UK. It explores different types of businesses within the food and beverage industry, examines national and international rating systems, and discusses current and future trends affecting these businesses. The report also analyzes how these trends impact products and services, emphasizing adaptation strategies to meet business objectives. Furthermore, it demonstrates professional food and beverage management skills, explains legal and regulatory standards, and discusses the importance of meeting these standards. The analysis extends to the impact of digital technologies on business operations and customer purchasing behavior, concluding with strategies for attracting and retaining customers effectively. The report highlights the importance of sustainability, health-conscious offerings, and adapting to post-pandemic changes in the food and beverage sector.
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Managing food and
beverage operation
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Table of Contents
INTRODUCTION ..........................................................................................................................1
MAIN BODY...................................................................................................................................1
P1 Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry...................................................................1
P2 Explain different rating systems used for the food and beverage industry nationally and
internationally.........................................................................................................................2
P3 Discuss the current and future trends affecting food and beverage businesses................3
M1 Analyse how current and future trends are affecting food and beverage businesses
products and services to meet business objectives.................................................................3
D1 Critically analyse how different types of food and beverage businesses have adapted to
current and future trends to meet business objectives............................................................4
P4 Demonstrate professional food and beverage management skills within a food and
beverage organisation.............................................................................................................4
P5 Explain the legal requirements and regulatory standards that food and beverage service
outlets must comply with, giving specific reference to the maintenance and cleaning of
equipment...............................................................................................................................4
M2 Discuss the importance and value of having to meet professional food and beverage legal
and regulatory standards on operational performance and the consequences on performance if
they are not adhered to...........................................................................................................5
D2 Analyse the implications of failing to meet the professional food and beverage legal and
regulatory requirements upon the overall operational performance.......................................5
P6 Discussing about the difference between operational as well as marketing technologies
practised in food restaurant:...................................................................................................6
M3 Analysing the importance of digital technologies in improving the business operations of
the restaurant:.........................................................................................................................6
P7 Discussing the forces that can influence the decision making power of customers:........7
P8 Discussion of the strategies performed by the restaurant in order to attract as well as retain
customers more effectively:...................................................................................................8
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M4 Explaining about the different strategies which can support different business in
enhancing customer loyalty:...................................................................................................9
D3 Discussion of the impact of digital technology on the customer purchasing behaviour as
well as operation of the company:..........................................................................................9
CONCLUSION..............................................................................................................................10
REFERENCES .............................................................................................................................11
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INTRODUCTION
Food and beverages industries are the companies that are involved in the processing of
raw material, packaging and distribution. The food industry is made up of many segments such
as groceries, oil, fats, food additives, functional food, beverages, packed food, natural food, soft
drinks and many more. The main objectives of food and beverages industries are to satisfy the
need of the consumers and provide them high quality food and beverages with friendly
atmosphere(Aroda, 2021). In this report, Lake Road Kitchen has been taken into consideration
which is restaurant providing dinner services in UK. This report will cover the different types of
the business on food and beverage industry and different rating system nationally and
internationally. Further, it will also discuss the current trends that affect its business and
demonstrate the management skills required for managing food and beverages industries. Apart
from this, it will discuss the legal requirements and regulatory standard that the food and
beverage industries have to comply with.
MAIN BODY
P1 Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry
There are different types of the food and beverage businesses which be may be adopted
by any business organisation. With reference to the Lake Road Kitchen, it may opt for any type
of business and offer varieties of services which are depicted as under:
Fine dining restaurant: This is a type of business which provide services of fine dining
to the customers with experience that is typically more sophisticated and expensive(Penco and
et. al., 2021). In relation to the Lake Road Kitchen, the atmosphere of fine dining is elegant and
food is served in more ethical way. The establishment of the fine dining is of higher quality
which is made with luxury ingredients and served in unique and beautiful presentation.
Fast service restaurant: These are the restaurant which provide services as soon as
possible. The food is served generally in disposable containers and in self service manner. With
reference to the Lake Road Kitchen, this provide food to the customers quickly and efficient
manner and provide services without table in a short span of time.
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Themed restaurant: This type of restaurant provide the services by using the theme to
attract the customers and provide them memorable experience. In relation to the Lake Road
Kitchen, it provides services that have unified and dominant concept and utilise the architecture,
décor, special effects and other techniques to create the exotic environment.
P2 Explain different rating systems used for the food and beverage industry nationally and
internationally
The Rating is given to the restaurant according to the quality, taste and presentation.
There are different rating system that are followed the restaurants are depicted as under:
Nationally rating system
The rating system for self catering services in UK are depicted as under:
One star: It means the level of quality is acceptable and the adequate provision for the need of
the furniture, and fitting(Mozaffarian and et. al., 2021).
Two stars: It means the quality level is good and the units are self contained.
Three stars: It means the standard of maintenance and decoration of the restaurant is quite good
and accept the overall quality.
Four stars: It means the level of quality is excellent and provides 24/7 laundry services to the
customers.
Five stars: It means overall quality is good where the management is highly efficient and the
customers care is paramount.
Internationally rating system
1 star: It means, the guest can expect the clean and well maintained accommodation at this level
that provide necessary facilities.
2 star: It means that it provide service more than 1 star such as quality of mattress, floors,
windows, wall coverings seating are lighting additional room furniture.
3star: This will offer larger units with additional furniture better quality mattress and so on.
4 star: This rating includes the exceptional quality in all the facilities area that are superior.
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5 star: This includes in luxurious rating which provide all the facilities that are outstanding, to
the guests.
P3 Discuss the current and future trends affecting food and beverage businesses
Following are the current and future trend that affect the food and beverage businesses
which are described below:
Smart gadget continue to fuel the pandemic kitchen: During the pandemic the people
have cooked at their home therefore, this experience was good for them because they use
different technology for cooking food(Cankul, Ari and Okumus, 2021). They have smart
refrigerator, artificial intelligence and many more things at their home which encourage them for
home cooking.
Frozen food stay strong and continue to grow: The people have perception about the
frozen food because they think these are of poor quality and may affect the health. But they are
still getting frozen food because the restaurant provides new menu for the frozen items such as
food that is gluten free and combine frozen and fresh ingredient and serve to the people.
Outdoor dining, delivery and ghost kitchen: As the labour and food cost are the greatest
concern for the restaurant so the go for ghost kitchen restaurant to operate because it allow the
bottom line and operate more effectively. The manufacturing kits helps in reducing the cost there
fore it may have great impact on future.
M1 Analyse how current and future trends are affecting food and beverage businesses products
and services to meet business objectives
The trends are affecting the food and beverages industries after such pandemic because
people become more concision about their healthy and want to get healthy food and safe
environment. Therefore, each restaurant has changed their dining and provide safer dining area
by taking necessary precaution in providing their services. They use buffet shield in order to
protect the food during food services. The customers are now become social and environmental
active therefore, sustainability is provide by each restaurant so that they can get the positive
attitude of people towards the restaurant. They are now more attracting to the foods which are
plant based and healthy and many have change their dining to self service.
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D1 Critically analyse how different types of food and beverage businesses have adapted to
current and future trends to meet business objectives
The restaurant have adapted their services after the corona pandemic because people are
now actively participate in making the environment sustainable. They have adopted self services
where the customer are allowed to serve themselves as per their convenience and some has
increased the precaution measures with the hand gel and paper towel. They have also displayed
the beverages and tea to the guest with clearly labelled of health conscious drink. The restaurants
are also offers plant based food for the good heath of the customers and provide them better
experience so that they become loyal for them.
P4 Demonstrate professional food and beverage management skills within a food and beverage
organisation
The managerial skill are the cognition and power of a person to fulfil or perform the
specific task. These skill are learned and practised by an individual so that he would be able to
perform the work in an proficient manner. With reference to the Lake Road Kitchen, here are
the skills which are delineated below:
Leadership skills: One must have leadership skills to manage the all resources such as
human, physical and financial resources(Obrimah, 2021). The leader is responsible for leading
the people in an organisation so that the goals can be achieved in an efficient manner. He makes
collaboration with others departments and teams and coordinate the task for effectively task
completed.
Planning and strategic skills: This skills help an individual in preparing a vision for the
future and provide strategies solution to the challenges. They also enable themselves to
recognise the steps that each team members take to overcome the obstacle and completing
projects. This may include the barnstorming, adaptability, critical thinking, decision making and
so on.
P5 Explain the legal requirements and regulatory standards that food and beverage service
outlets must comply with, giving specific reference to the maintenance and cleaning of
equipment
An effective food standard is required to protect the food production where all the
manufacturer are needed to meet the given standard of quality and safety. They are required to
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make regular tested for their products. Therefore, one must require to maintain the procedure
that have been stated in the hazard analysis critical control point (HACCP) principles to comply
with food safety(Robson and et. al., 2021). By following these principles they ensure the safety
of the customers and their health. In reference to the Lake Road Kitchen, here are the legal
requirements that are to be followed are as under:
It needs to identify the requirement to identify the points where the food hazard may
occurs.
It has to think critically about the points that are identified to ensure food safety.
It needs to implement effective control and monitor the procedure at the critical control
points.
It makes a periodic review and analysis of food hazard, CCPs, control and monitor
procedures and also when operation change is made.
M2 Discuss the importance and value of having to meet professional food and beverage legal
and regulatory standards on operational performance and the consequences on
performance if they are not adhered to
The main purpose of food safety legislation and regulatory standard is to protect the
health of the public and interest of the consumers in relation top food. All these regulation are
applied to all process that initiate from production to process and distribution of food. The most
important requirement in food industry is that each product must be pure and safe that are for
human consumption(Charlebois and et. al., 2021). Each country has its own regulatory body
which help in preventing the hazards to the people. It explains that goods safety measure are
necessary to prevent food poisoning, food spoilage, food contamination, loss of productivity,
allergic reactions and so on.
D2 Analyse the implications of failing to meet the professional food and beverage legal and
regulatory requirements upon the overall operational performance
When the regulatory requirements are not implemented so the challenges may have to
face by the professional food and beverage. They can be emerged because of the changes made
in food production and supply. They may also lead to the food contamination and release of
bacteria and allergic reaction which can serious harm to the health of the people. The changing in
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environment also lead to the loss of production or food spoilage for which the business have to
face wastage of food and money.
P6 Discussing about the difference between operational as well as marketing technologies
practised in food restaurant:
The increase in the popularity of digital technologies creates a golden opportunity for the
food and beverage restaurants to enter into it and make a huge amount of profits by attracting
large number of customers (Bartsch and et.al., 2020). In context to Lake Road Kitchen
restaurant, the operational as well as marketing technologies is becoming increasingly important
for the restaurant firm for enhancing the smooth operation of production process as well as for
drawing attention of customers in the most cost effective manner. The main differences are
discussed below:
Operational Technologies:
The digital technologies in the department of operations assists the restaurant to integrate
the systems as well as equipments that is used in manufacturing capacity. The utilisation of
operational technologies enables the restaurant to reduce down time and enhancing the
optimization of assets. In relation to this, the operational technologies also support the restaurant
in food process improvements which leads the firm to improve the quality of products with low
consumption of energy.
Marketing technologies:
In contrast to operational technologies, the marketing technologies assists the restaurant
in enhancing the customer market share and competitive edge in the market. In relation to this,
the social media platforms is one of the digital platform that the restaurant can adopt in drawing
effective attention of large number of customers by posting the pictures of their special food
items in the most creative manner. In relation to this, the marketing technologies also help
restaurant in gaining more information of customers regarding their needs as well as purchasing
patterns(Visser-Amundson and Kleijnen, 2020).
M3 Analysing the importance of digital technologies in improving the business operations of the
restaurant:
The digital technologies has impacted the operation activity of restaurant in the positive
manner by streamlining the business processes related to food production or menu planning. In
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context to Lake Road Kitchen, the digital technologies has supported the restaurant to attract as
well as retain more customers through improving the quality of products as well as services. The
following are the role of digital technology in enhancing the business operations of Lake Road
Kitchen are:
Better food safety:
The use of digital technology such as real time temperature sensor enables the restaurant
to check as well as monitor the temperature of vessel in order to assure that food is properly
cooked. In relation to this, the adoption of digital technologies also help restaurant to create most
suitable environment for storing food items as well as raw materials(Fisk and et.al., 2018).
Smooth operation process:
The advancement in digital technologies has lead the firm to adopt improved
technologies in order to improve their operation processes. The introduction of Vending Machine
system can support the restaurant to significantly reduce operation costs by employing less
resources. In addition to this, the new digital technologies can also assist the firm in removing
old food items in the fastest time manner.
Effective supply chain process:
The digital technologies also support the restaurant to optimise its supply chain process
by enhancing the monitoring as well as clarity of food items. This can lead the firm to further
improve customer loyalty in the market by providing food products as per their needs.
P7 Discussing the forces that can influence the decision making power of customers:
There are various factor which can greatly influence the decision power of customers
while selecting the restaurant for eating. The following forces are explained below:
Economic Factor:
The economic factors include the financial position of the customers. This is considered
as the strong factor in influencing customer decisions as customer can not afford the luxurious
restaurant if their salaries is not good enough to pay for their services(Närvänen and et.al., 2020).
Functional Factor:
The functional forces includes the interest level of customers as well as their needs
regarding purchase of food products. The society in which the customer lives also play a big role
in impacting the decision power of customers when selecting their favourite restaurants.
Marketing mix factors:
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The marketing mix which the restaurant adopts is also taken as an strong force in
impacting the decision level of customers. As customer before buying food products considers
various factors such as quality of food products, price structure as well as place of distribution.
The higher the quality of food products the higher will the retention of old customers.
Personal factors:
The personal factor of customers is reflected in type of occupation, social status as well
as their lifestyle. These factors can also influence the decision making power of customers as the
person who prefers healthier lifestyle are more attracted towards vegan food products rather than
meat items(Slack and et.al., 2020).
P8 Discussion of the strategies performed by the restaurant in order to attract as well as retain
customers more effectively:
In order to motivate customers to come and enjoy their services as well as food,
restaurant adopts marketing strategies in the form of launching limited time offers as well as
through updating their customer service. In context to Lake Road Kitchen, the restaurant adopts
main strategies in order to draw attention from large number of customers. The following are
marketing strategies adopted by Lake Road Kitchen restaurant are:
Running promotion program:
The restaurant runs a limited time period promotion programs by giving heavier
discounts in the selective food items. This initiative supports the restaurant in gaining large
number of customers effectively.
Taking part in social responsibility initiatives:
The restaurant regularly takes participation in social responsibility programs by offering
food items to the poor people as well as also support the eco-friendly operation process in
reducing carbon footprints.
Addressing special days with discounts:
The restaurant provides their customers with heavy discounts on meals on the special
days such as Christmas. This lead the customers to enjoy the special day in the pocket friendly
manner(Galvez, Mejuto and Simal-Gandara, 2018).
Posting real time photo on Instagram:
The restaurant also have its Instagram account in which it posts creative as well as mouth
watering pics of their special food items. Since, the large number of young individuals uses this
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platform in order to know what new is happening in the market. This strategy allows the
restaurant to draw significant attention of customers to their products as well as services.
M4 Explaining about the different strategies which can support different business in enhancing
customer loyalty:
The different marketing strategies which can used by different types of businesses in
drawing attention of large amount of customers as well as building customer loyalty are
discussed below:
Engaging with customers on social media platforms:
The consistent as well as positive interaction with customers on social media platforms
can support the restaurant in meeting with their needs as well as their demands. With the help of
social media platforms, the restaurant can improve the loyalty of customers by posting their
special dishes in the most attractive manner.
Encouraging customers feedback:
The restaurant can also improve their image among customers by asking regular feedback
from them regarding their service as well as their food. This make customer feel that there
opinion is being considered in the company(Silvennoinen, Nisonen and Pietiläinen, 2020).
Storing and saving customer information:
Collecting customer related information from physical interactions with customers as
well as collecting customer information from social media platforms can support it to analyse the
purchasing pattern of their potential customers. It also lead the restaurant to know new trends of
customer eating habits in the most effective manner.
D3 Discussion of the impact of digital technology on the customer purchasing behaviour as well
as operation of the company:
The digital technology has completely changed the way the customer purchases their
favourite food items as well as also impacted the way in which restaurant undertakes production
as well as marketing activities. The increase in the popularity of food products shopping through
online websites has lead the firm to make effective marketing strategies by laying focus on the
feedbacks made by the customers. This can also leads to developing a better understanding about
the current changing in the food and beverage industry. Moreover, the customers can also select
their favourite foods from large number of food items just by sitting at their homes. This has
made a convenient option especially for the working professionals.
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