Business Development Planning & Strategies in Food Service Industry

This report provides an overview of business development planning within the food service sector, focusing on De Terra restaurant as a case study. It examines the importance of diversity, product ranges, and supplier relationships. The report delves into food supply chain approaches, stakeholder analysis, and effective procurement and sourcing processes, including e-procurement and vendor relations. Effective management strategies are discussed, emphasizing customer service, job expectations, brand promotion, cash monitoring, and cost-cutting measures. The report also highlights the significance of ethical practices, such as sourcing locally. Recommendations are provided to support and improve management practices and strategies for sustainable business growth. Desklib offers more resources for students.

Business Development
Planning in Food Service

TABLE OF CONTENTS
PART-1............................................................................................................................................3
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Overview......................................................................................................................................3
Food supply chain approaches and stakeholder analysis.............................................................4
Effective procurement and sourcing processes............................................................................5
Effective management strategies.................................................................................................6
Ethical practices...........................................................................................................................7
Recommendations to support management practices and strategies...........................................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

PART-1
INTRODUCTION
Business development planning evaluate the roadmap for the upcoming benefits of the
organization. This sets goal for the development and analyse the impact from which organization
will bring development in their business. It can be short term or long term process. Analytical
tool used for the development of the restaurant a that can compete from their competitors. The
food service sector involves the brand and the reputation by which their customer will attract.
Concept of the restaurant by which they implement the new technology and advancement in the
business. The effective management also describe the target market and theme and the location
of the organization. This report includes the information about the De terra and their overview,
supply chain and the stakeholder of the company and procurement and sourcing process,
effective management of the organization and their ethical practices which should be developed
and improve. Recommendation for the better management practices.
MAIN BODY
Overview
Diversity of the foodservice
Diversity describes the core value of the company and culture. Evaluate the diversity determine
the ethical, racial and differences in the organization. Food can shape the globe by their
characteristics. Nowadays people often ranging with the curiosity for new innovations and idea
bring in the environment that would be beneficial for the company and for the people. Each
innovation in the market brings something new for the people and bring the needs of that product
in the market. One of the most important factors to bring the new innovative ideas in the food
service sector is embracing the food and their speciality. Nowadays the new generation always
want something new and innovative that’s why there’s so much diversity in the food service
sector (Prabakaran, and Muthukumaran, 2020).
One of the important factor in considering the diversify restaurant that good customer service
bring the good customer with an advancement of the restaurant also bring the customer in the
restaurant. With the positive environment in the organization give more good reviews about the

organization and with that the profitability also increases of the organization. Long term business
strategy relies the good customer services.
If a organization greet their customer with a smile and in a happy mood that enhance their
market ability. Be flexible whenever its possible, like, in the customer service.
Planning Product ranges and suppliers
For the better experience company should know the best product they have in their organization
with that they will give their customer a remarkable experience and their own presence of
goods. The De terra also provide their customer a perfect special dish made by themselves and
they have copyright of their dish also. The organization main advantage is their chef Rafael
Cagali who made the best dishes and they have the different taste that people love to eat and they
and made sustainable products by which the environment and the people health are also healthy
company should know about the health and safety of the consumer they have and their regular
customer. Company involve with the innovative ideas, like, cookware and unique kitchen
equipments they have in their restaurants. Organization design their own cutlery and range of
tableware that suits for the organization and their environment (Mancheva-Ali, and Lilov, 2018).
Food supply chain approaches and stakeholder analysis
Supply chain of the food service sector involves the material flow and availability of the
resources and food waste hotspots and opportunities for disposal methods. Variety of product is
in their of supply chain. Food chain of the company affected by the stakeholder of the company
like customer, supplier and availability of the goods and raw material. In the form of stakeholder
special consideration given to the farmers who made a outcome of the vegetable which is used
by the organization. They include the outcomes of the supply chain by giving them a market
access. Supply chain refers the complex term which is contributing to the final goods also such
as delivery. Restaurant main supply chain refer the relationship with their supplier and raw
distributors. The supplier deal with restaurants in terms of napkins, plastics cups, food, beverages
etc. Because these things are important for the organization and their main source of income
because of these things supplier give to them. Organization can bring the supply chain by change
the demand of the goods they need or want and digital supply chain in the organization help
them to track their supply and this lead to actions. With the help of digitalization it helps the
organization to detect actions and changes which is going through in the organization and their
supply. Consolidating the transportation. The transportation includes the other way to increase

the productivity of the organization. This increase the efficiency by drive up the supply of the
organization. By track down the supply also help the organization and it helps the stimulates in
their sales and stock check by the tracking digitally. Managing the promotion of the organization
give them a good offer for the promotion and management also need to ensure that the shortage
of goods won’t occur and the quality of goods by giving the customer offer will not be affect by
this.
By set up inventory in the organization and purchase there’s a lot of benefit like reducing in cost
for example there’s only one time investment in update the implement a software for the
organization for ordering online and maintaining data of the orders by the customer. Enough
inventory in the restaurant also describe the reduction in cost and value for the organization that
more people will able to sit in the restaurant and more revenue increase with the help of that.
Less wastage also give the organization benefits in terms of foods and quality and time also
because when the restaurant maintain their quality and adapt the rich quality of product and food,
beverages for their customer this will improve their cost and deduction in cost of manufacturing
the product.
Effective procurement and sourcing processes
Whenever organization creates plan for sourcing either local or international its ensures:
The plan should be realistic and should match the time frames that are realistic too with the
consideration of high probability of failure.
Communication and thorough planning should be done for different stages of implementation.
Identifying the various processes, which will directly or indirectly affect the business.
Keeping the track of important milestones and result of the process related to the business.
Organization will make a sourcing and procurement plan by:
Opportunities:- organization will make a opportunity by raw material, components and the
equipments that they used for the product they make (Bristow, and Jenkins, 2018).
e- Procurement:- this is also a effective method for the organization to use. This method is also
used because this is a less costly in search of the manufacture, buyers etc. E procurement help
the organization to make a recognition in the market for the betterment of the organization by the
onlone method and online promotion among the people de terra has their own website from
where people can buy the product they want from the restaurant. E- procurement involve the
software that help the restaurant to maintain their data on online and easily see how much

people will take a look to the organization. This include the purchase generate and electronic
distribution of the stock that company have in their organization.
Online advantage:- there are various advantage of online to help the restaurant in numerous way
that can help them to driven up and increase their work efficiency by lowering their lodging cost,
organization should know from where they buy their raw resources is that cheap or costly to
them that’s how with the help of i9nternet company will find numerous supplier within
reasonable price this help the organization to decrease their transportation cost. Improvement in
the pricing, if the raw resource cost will decrease restaurant sell their product within a
reasonable price to the customer they have with that their profit margin and the efficiency of
profitability also increase in the market. This would be more beneficial for the company.
Enhanced the productivity:- one the major advantage of the online advantage to the organization
is enhance in the productivity of the organization with lot of online survey company can easily
find the benefits to improve in their productivity by knowing the customer preferences and their
culture where organization is situated.
Vendor relations:- company should maintain a good relation with their supplier and distributors
because they are the key factor of the organization. Because of them the organization cost and
pricing factor depend in how much they will give the company raw resources of the material
company want (Lin,. and Chung, 2019).
Better product information:- this also give the organization information about the product they
want from the market and give them a best knowledge about the products.
Effective management strategies.
Effective management strategy give the organization a chance or opportunity to lead in the
situation of challenges that bring the inventory, staff and ambience, customer service of the
restaurant.
Customer service:- organization need to make improvement in their customer service by giving
them a best experience in the restaurant whenever they visit. Organization main aim is to keep
their customer a positive and make their experience positive.
Job expectations:- by giving the job opportunity in the organization company will increase in
their revenue. Because the better staff company have the better they get in every work they done
for the customer and for the betterment of the company. Whenever company appoint a person for

their organization and make them employee of the company they should know the person skills
and ability properly. Because in the restaurant having etiquettes is important and treat the
customer well is also important for the organization. To keep motivate the employee of the
company. Consider the best incentives for the staff of the company and give them a off in a
monthly manner with that they work effectively and motivated it give the organization benefits
and increase in the revenue and profitability.
Advertising or promoting the brand:- after creating a restaurant as a brand organization should
know how will they create a recognition and promote their restaurant to the people in the market
and aware them with their special product they have. Company will advertise their restaurant by
social media because nowadays this is the best example of lower cost advertisement for any type
of promoting and it is effective also.( Omarkozhaeva, and Nurmat,).
Monitoring the cash:- in organization the cash exchange is also important because it give them to
understand the rotation. Company should have maintained their cash flow on daily, weekly or
monthly basis according to their suitability. Organization cannot ignore their financial risk and
under stability of the cash flow.
By expanding the sales of the organization:-restaurant can also expand their business such as in
different cities and countries like, franchise fro the more benefit to the organization and more
recognition of the company among the people and other than this restaurant also built a catering
business of their personalized food or with their specialized chef. It make them a difference from
other competitors of their own.
Cutting cost:- this include the energy and effectiveness f the organization and their infrastructure
where people love to sit and relax with peace no rush or nothing these type of places people love
to visit and this cut their fixed cost. Because if customer feel uncomfortable in that particular
place of restaurant has then they will not come back again that’s why organization should
maintain\ their environment also hygiene and comfortable in their restaurant for the betterment
of the organization.
Ethical practices
Organization can make their restaurant more ethical by doing such things:

Source locally:- local source for the ingredients that restaurant uses in their restraints decrease in
cost and make cost effective because there’s no transportation cost needed for these resources
that a company uses and it is also their customer preference or because of the culture where they
situated is ore prefer their own local resource which is better than importing from somewhere
other. Because it is a risky factor and this also increase in their manufacturing cost. The
transportation also increase the pollution so for helping the nature organization also use the local
source for better result and reduce in the air pollution made because of them (Manabe, and
Nakatsuka, 2018).
Plastic use :- company should also reduces in their plastic use and use more sustainable product
for the betterment of the environment and company also. other than plastic company have a lot
of alternative available in the market for use. Paper cup use is the new trend and best sustainable
product nowadays their own bottles of this and no plastics bottles this will help the organization
a lot like, people will attract because of this method and it also increase in the eff3eciency of the
organization.
Organic:- restaurant should offer their customer a organic options for the better and longer time
this will include the environment benefit and as well as the organization also this is the best
ethical method a company can use in their company.
Employee betterment:- organization should treat their employee or the staff properly and keep
motivate them to do work effectively. As already mentioned above by giving staff a good
incentive keep motivate them throughout the working time and they work effectively in order to
maintain the profit of the organization. If company top management and company it self treat
them proper. Make sure with the policy procedures with the staff restaurant appoint and make a
healthy environment in the restaurant with this he customer also impress and it help the
organization improve in the profit of their company(Shtal, Staverska, Svitlichna, Kravtsova,
Kraynyuk,. and Pokolodna, 2021).
Reduced wastage:- by decreasing the waste food organization can also improve their quality
because according to the waste resource action programme there is more than thousand tonnes
wastage every year. When restaurant learn to avoid wastage in their restaurant they can also help
the organization and save their money also. For removing the wastage from the company they
can use the FIFO rule which only those stock which is needed in the organization.

Energy and effectiveness:- many restaurant can save a lot of money and the environment by
giving and look at the measure with the energy star label, organixation should only buy those
product which has the star label on it these type of product uses less energy and efficient product
and the environment a lot for example in restaurant company can use infra sensors which the
lights only come whenever they feel someone such as in the bathroom area or the inventory
room of the organization.
Opportunity for change:- the restaurant main faces challenge in the ethical and the catering
business they have they can improve them and make opportunity with them. As recent trends the
sustainable things also increase and trendy in the market therefore a organization can make
sustainable restaurant with this they will attract more people towards their organization.
CONCLUSION
A business development plan help the organization in many way specially in making the
profit of the business for the better plan of the business organization like de terra should
implement the profitable ideas for their business which will give them a good profit that given in
the above report for the betterment of the organization. this report conclude the information
about the business development planning of the food service sector that is de terra which situated
in London and give them a idea that how should they make their organization more profitable
and ethical. The report also includes the management practice and range of difference of
performance technique for the organization that will be needed in the organization. Report also
summarize that business development planning is necessary for any kind of business but for the
restaurant this is also important and it make the organization recognition in the field of their
competitors by giving them a opportunity. For successfully run a restaurant organization need to
choose wisely the location they are situated in.

REFERENCES
Books and Journals
Prabakaran, V. and Muthukumaran, C.K., 2020. The Rural Development Planning in Indian
Economy-A New Century. International Journal of Management (IJM), 11(12), pp.2856-2863.
Hanif Ismail, H.I., Developing QR Payment to Enhance the Technological Service in Sederhana
Restaurant Network.
Shtal, T.V., Staverska, T.O., Svitlichna, V.Y., Kravtsova, S.V., Kraynyuk, L.N. and Pokolodna,
M.M., 2021. Digitalization as a Tool for Ensuring Innovative Development of Restaurant
Business. Studies of Applied Economics, 39(5).
Manabe, K. and Nakatsuka, M., 2018. Development and problems of a restaurant business by
cooperation between the production area and the food service company. Journal of Rural
Planning, 37(Special Issue), pp.176-182.
Omarkozhaeva, A.N. and Nurmat, A.I., RESTAURANT BUSINESS STRATEGIC
PLANNING. Íóð-Ñóëòàí 2019, p.201964.
Lin, M.S. and Chung, Y.K., 2019. Understanding the impacts of corporate social responsibility
and brand attributes on brand equity in the restaurant industry. Tourism Economics, 25(4),
pp.639-658.
Mancheva-Ali, O. and Lilov, I., 2018, October. Opportunities to Achieve a Sustainable
Restaurant Business. In Proceedings of the ENTRENOVA-ENTerprise REsearch InNOVAtion
Conference (Online) (Vol. 4, No. 1, pp. 321-329).
Bristow, R.S. and Jenkins, I., 2018. Restaurant assessment of local food and the Global
Sustainable Tourism criteria. European Journal of Tourism Research, 18, pp.120-132.