Food and Beverage Operations: Menu Evaluation Report for Belle Italia

This report provides a comprehensive consultancy evaluation of the menu for Belle Italia, a new Italian restaurant. The introduction highlights the importance of food and beverage operations, encompassing activities from procurement to analysis. The main body delves into a detailed menu analysis, including item sales, costs, and contribution margins. It addresses menu planning constraints such as budgetary control and variance analysis, and considerations like cover design, food photography, pricing, and balanced offerings. Furthermore, the report emphasizes sustainable menu planning, including seasonal updates, in-house production, and food waste reduction strategies. The conclusion summarizes the key findings, emphasizing the importance of a well-planned menu for attracting customers and ensuring the restaurant's success. The report references various books and journals related to food and beverage operations, menu planning, and sustainability.

Food and Beverage
operations
Assessment 2
Contents

INTRODUCTION.......................................................................................................................................3
MAIN BODY..............................................................................................................................................3
Detailed consultancy report which evaluates the menu...........................................................................3
Menu planning constraints and considerations........................................................................................3
Sustainable menu planning considerations..............................................................................................4
CONCLUSION...........................................................................................................................................5
REFERENCES............................................................................................................................................6

INTRODUCTION
Food and beverage operations are the most important sector around the globe. It includes
certain types of activities which indulge all employees’ right from purchasing raw materials,
preparation of food stuffs, keeping the inventory of all materials and analyzing overall business.
In food and beverage sector all services are provided in different ways like platter services, Cart
service, Buffet service and many more(Kurniawan, Bisri and Putra, 2021). The main aim of
food and beverage sector is to provide best quality food products and managing the hotel in best
way. The below report includes detailed consultancy report, menu planning considerations and
constraints and sustainable menu planning considerations. The report is based on four seasons’
hotels and resorts. It is an international luxury hotel which is headquartered in Toronto, Canada.
The hotel was founded in 1961 by Isadore Sharp. The hotel is now planning to open a new
Italian restaurant named as “Belle Italia”.
MAIN BODY
Detailed consultancy report which evaluates the menu
Menu item Total
sales
Price Portion
cost
Food
cost
Portion
C.M
Total
food
sales
Total
food
cost
Total
C.M
C.M%
Cannoli
three ways
10 £9.95 £3.75 25% £130.50 £33.00 £96.40 £98.40 24%
Mom’s
Italian
bread
8 £10.11 £2.25 35% £55.75 £24.00 £17.52 £37.32 15%
Lemon
gelato
6 £15.25 £5.55 31% £42.65 £10.15 £21.5 £10.54 9%
Traditional
Lasagna
8 £11.56 £13.20 22% £14.52 £12.00 £15.55 £15.32 12%
Almond
chocolate
Biscotti
10 £16.75 £11.50 32% £55.00 £14.54 £11.00 £11.11 30%
Chicken
soup with
Meatballs
12 £11.55 £10.50 21% £32.45 £77.00 £54.00 £24.00 22%
Menu planning constraints and considerations
In terms of planning for new restaurant named as Belle Italia, there are various
constraints and considerations been set up which is further been explained as below:-
CONSIDERATIONS:-

 Cover design:- For planning a new menu, the most important point to consider is
efficiently design the cover page of menu( Knowledge, 2021). As customers
automatically gets attracted with the cover page because through that only customers
decide whether they want to order food or not.
 Food photography:- In context with opening a new Italian restaurant the essential thing
is to express the dish in an amazing way. The food images should be shown exactly what
it would look after ordering it. There should be no kind of confusion in people’s mind
that why dish looks different from the image.
 Pricing:- To plan for a new menu, decisions with respect to pricing should be properly
formulated. As customers mainly focus on the cost of products and as a new restaurant is
been opened so pricing factor is the most crucial thing to consider( Meliana, Defung and
Kusumawardani, 2021).
 Great descriptions:- Customers should not be offered with lot of choices as it will create
a burden on them. The restaurant should plan their menu with limited dishes. They all
should be unique and proper description should be there. As hotel has planned to open a
new Italian restaurant it is very crucial to set up a unique name of all dishes.
 Proper balance:- The restaurant must keep proper balance between all meals, side dishes,
desserts and so on. The menu should have proper balance of all dishes so that customers
can decide appropriately what they want to order.
CONSTRAINTS:-
 Budgetary control:- By designing a menu for new restaurant setting up a budget becomes
the main constraint( Thakur, 2021). When hotel gets started proper planning need to be
done for menu design. In budgetary control there are different elements which are
involved like types of budget, basic objectives and many more.
 Variance analysis: - It involves different types of cost like variable cost, fixed cost,
standard cost and many more. On the basis of these entire costs only menu planning is
done. In context with the new hotel all costs were considered as a constraint to them.
 Daily food cost:- While designing the menu dishes costs are set up by taking effective
decisions because costs are the most important thing. By analyzing the daily food cost
only the oveall profits would be evaluated.
Sustainable menu planning considerations
In terms of new hotel Belle-italia, various things need to be considered which is been
explained as below:-
 Update the menu seasonally:- It is an important factor to consider while designing a
menu that dishes should get updated as per the seasons( Pusiran and et.al, 2021). The
whole menu need not be changed but some products can be changed as per the particular
season.

 In house production:- There are many competitors in food and beverage industry who
include different type of food products in their menu so to become different from them
some of the dishes should be produced in house only. As it will be sustainable and will
have homemade taste ( Molthar and Indarti, 2021).
 Reduce portion sizes:- Dishes should be served in small plates so that customers feel
satisfied that they have got good quantity of food as per the cost. Even if the hotel would
serve less quantity then also it will look full to all customers.
 Reduce food waste:- As new restaurant is been opened it is important that there should be
proper menu management system so that it can be determined which food product is not
needed and in accordance with that they get removed. A food audit should be conducted
through which all staff members should be asked to sort the food waste in different bins
like customer food waste, kitchen scraps and so on( Ghouri, and et.al, 2021).
CONCLUSION
From the above report it has been concluded that while planning for a new restaurant it is
important to set up a proper menu in order to attract all customers. There are different elements
which need to be considered while designing a menu like good photography, attractive cover
page, and seasonal dishes and so on. There are certain constraints also which affects during the
phase of menu planning like different type of costs and setting up proper budget. In terms of
sustainable menu considerations it involves elements like decreased portion size, be organic and
many more. Customers get attracted just by looking at the menu and place the order.

REFERENCES
Books and Journals
Kurniawan, A., Bisri, B. and Putra, D.B., 2021. EFFECT OF PROFITABILITY AND
WORKING CAPITAL ON COMPANY VALUE ON FOOD AND BEVERAGE COMPANIES
ON THE INDONESIA STOCK EXCHANGE IN 2015-2019. Journal of Industrial Engineering
& Management Research, 2(2), pp.65-72.
Knowledge, P., 2021. Food and Beverage Product Knowledge.
Thakur, A., 2021. Supply Chain Sustainability in Food and Beverage Industry. In Driving
Innovation and Productivity Through Sustainable Automation (pp. 173-189). IGI Global.
Pusiran, A.K and et.al, 2021. Food Culture Integration in Menu Plan for a Sustainable Homestay
Business. Journal of Environmental Management & Tourism, 12(1), pp.258-265.
Molthar, D.M. and Indarti, N., 2021. Do All Intellectual Capital Dimension Affects Innovation
Capability?(Evidence from Indonesian Food and Beverage Industry).
Ghouri, A.M., and et.al, 2021. An empirical study of real-time information-receiving using
industry 4.0 technologies in downstream operations. Technological Forecasting and Social
Change, 165, p.120551.
Meliana, D., Defung, F. and Kusumawardani, A., 2021. Dividend policy and its implications on
stock prices. Examples of evaluation in Indonesia. Technium Social Sciences Journal, 18,
pp.256-267.