Food and Beverage Management: 'Feel Hungary' Restaurant Report

This report provides a comprehensive overview of food and beverage management, focusing on the establishment of a new restaurant called "Feel Hungary." It begins with an introduction to the food and beverage industry, highlighting its operational aspects and the importance of food quality and customer satisfaction. The main body of the report explores industry aims, policies, and standards, including hygiene practices and dress codes. It formulates a detailed business plan for the "Feel Hungary" restaurant, analyzing market competition, consumer trends, and financial projections. The report also delves into food production methods, emphasizing the use of homemade products and the importance of competitive pricing. Furthermore, it discusses the significance of marketing, sales, and promotion strategies, including direct marketing and social media advertising, to attract and retain customers in a competitive market. The report concludes by summarizing the key findings and emphasizing the importance of effective management in the food and beverage industry.

Food and Beverage
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAINBODY....................................................................................................................................1
1.Explanation of industry aims, policies and standards embedded in food and beverage
management systems...................................................................................................................1
2.Formulate a food and beverage outlet business plan:..............................................................3
3.A new food and beverage management system.......................................................................5
4. The importance of marketing, sales and promotion:...............................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Food and beverages management refers to the sector and segment of industry like
hospitality that considered with operations which involves with restaurants, resorts, hotels,
catering business and industries (Angelia and Toni, 2020) . Food management consist with the
business like ordering food services and inventory, to manage the budgets, planning and costing
the menus on the basis of their business nature. This food industry is one of the most crucial
offering which relates with hospitality establishment. Hospitality industry ensures about the
proper employ of beverages and food managers in order to provide with better services to their
guest in respect of foods and to ensure about the operations and services of their restaurants are
well in systematic order. Food management is quite a broad approach and process which
considered with proper look into selection of food, presentation, preparation and preservation
aspects into the business of food industry. Food industry will have to be makes sure about the
quality of foods services in which they are dealing so as to satisfy their customers in large.
Below report is based on the start-up a food restaurant “Feel Hungary” which will be located in
Local areas of London, this business will basically run on food delivery and dinning for their
customers with various fast food varieties. Report consists topic which involves with aims,
standard and policies relates with food industry, a business plan and importance of sales,
marketing and promotions.
MAINBODY
1.Explanation of industry aims, policies and standards embedded in food and beverage
management systems.
“Feel Hungary”? Is basically a start up plan which will run on operations of food
delivering product and dinning services for the customers who are willing to eat at that place
(Chen and Voigt, 2020). This food restaurant will work on the principles of providing with fast
product such as their speciality Feel Hungry special pizza, Ham burgers, soft drinks and shakes.
This start-up will introduce on small size nature where number of staff will be 3 to 5 peoples will
work on their particular department.
This food industry will going to engage in their appropriate strategic value in relation to
adopt STP process, in currently they will starts with focusing on target market which is kids, teen
and adults, due to their products of providing with fast foods in their city.
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Aim: “To advance working capability as by providing better food services on regular
basis”.
This start-up aim relates with creating a sense of loyalty in the mind of their firstly
visited customers to provide with good quality food and dinning services. By creating a
environment for their first time customers, this start-up will work on provides with standardised
quality food product. As this food restaurant rely on operations of managing and serving their
customers with quality they have to make sure about the strategically aspects of other food
industry too.
Policies in the food restaurant relates with the work culture and rules, regulation which are to
be followed by each and every employees in context of food industry like “Feel Hungary”. The
policies in which this start-up works is:
 Due to the situation of pandemic like Covid-19, this food restaurant will deals in hygiene
value by making an efforts on management hygiene through proper masks carry and
washing hands after every food delivers. One of the most important aspects of food
restaurant is to provide with proper clean and habit of wearing mask and washing of
hands (Eren and Aydin, 2020).
 Proper dress code will attain the value of making a restaurant looks more dedicated
through investing in their employees and show the branding of their dress code to their
customers.
 Policies of delivering of food on time will be the prior most value that will going to assist
this start-up on large.
Standard that has to be followed by this newly enter food restaurant in relation to cover
up the value and to compete with their competitors is that the main objective of food standard is
to establish food industry as food standards agency. Food standard act 1990, the main
responsibility of any food business under this act considers with business or start-up should not
includes with anything in the food, not to remove any thing from food and on any treatment with
the food which can provides damage in relation to health of people.
The food should have to be labelled, presented and advertised in that manner so as to provide
value to their customer by not misleading (Kayode, Luethi and Rene, 2018).
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2.Formulate a food and beverage outlet business plan:
To start with any business plan, a businessman has to work on several factor which will
provides with various outcome in results is that for any food restaurant (Long, Looijen and Blok,
2018). Like Feel Hungry start-up will start with concept on which this restaurant will work
which relates with ideas and business objectives through in which product they will going to
deal. After that brand cover if restaurant wants to go with standard value they will induce in
identified by their customer through proper dress code and logo of this restaurant, the next phase
is to define and design the menu to offer their customers in particular food items. The next phase
will be of services in which this Feel Hungry restaurant will work by taking order online and
home delivery to their customers. And other functions that has to be performed by this start-up is
proper arrangement of team, design the structure and target market to whom they are going to
serve in the market along with location. Here are the aim of this Feel Hungry is that they are
quite concerns about the quality of their food through attaining their customers and creating the
sense in their mind in relation to be a loyal customer for them through dealing and serving in
most effective manner.
This food restaurant will attain the value of determining their industry market before
starting a start-up. By proper study of their relative market through once visiting that place or
restaurant will leads to provide in knowing about their approaches in advance and by
determining their strategies in operating their business. Some of the competitors of this start-up
business is that: village Eat Inn, Small and beautiful, The little French restaurant, two hundred
Rye Lane etc.
This food start-up having with the product concept of dealing in only fast food products
currently for now basis. As they are relatively put efforts in making their food quality far better
than their competitors they will going to attain the value by studying the market in effective
manner (Mahzura, 2018). The concept of this food restaurant is to deals in foods like pizza,
burger and shakes by taking order with dining facilities for their customers too. With the aim of
providing with restaurant ambience as well as through home delivery to their customers.
Consumer trends in this food industry which will provides with some growth to this start-
up restaurant in quite effective manner is that: Due to this pandemic situation, they are really
concerned about their health issues, as people in London are rarely use to go for dinning these
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days so, this food restaurant will come up with proper hygiene statement to attracts their
potential customers and by delivering them safe food delivery products in quite effective manner.
Trend of being indulge in fast food items in large, as this generation are tends move towards the
fast food, start-up like Feel hungry will adapt this approach and make their target market through
catering too young generation is that kids, adult and teenagers by focusing more on
them(Widyastuti, 2019).
Total forecasted budget
Particular 31/12/2019 ($) 31/12/20 ($) 31/12/2021 ($)
Implementing
technology cost
15000 - -
Promotional event 9000 8000 6000
Advertisement
expense
6000 5600 5800
Catalogues 2000 4000 3000
Training charges 6500 8000 8500
Total Cost 38500 25600 23300
They are more likely to start with by implementing the theme in relation to this COVID
situation through by given “A hygiene a priority along with serving the customer with best
quality” (Nirino, Miglietta and Salvi, 2019). This food restaurant will make focus on customer
by given them value through serving best quality food items which will attract the customers in
large and identical specific logo of this start-up on relation to carry standard value along with
take attention of their customers.
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3.A new food and beverage management system.
A food production methods relates with this Start-up food restaurant is that this restaurant
will going to use their home made food production operation in which they deals in making their
pizza base with own to the food items relates with shakes will be prepared by them. This product
ion and making homemade products a priority will leads to attain the customer value in most
effective manner (Ozturk and Akoglu, 2020). As this food restaurant will operates on small basis
or small nature of their business but to attain the value of their customers through proper safe
homemade food items.
As this food restaurant relates with fast foods and shakes, they have to make sure about
the quality and services in which they are going to deal in home delivery as an services through
provides food on time and quality in their food in respect to compete with their competitors
through adds some extra in their food items (Weber and Saunders-Hogberg, 2018).
As this food restaurant works on principles of serving value to their customers by setting
up of menu through determining the market in relation to look into needs and demand of the
customers on the basis of that strategy will made by this food restaurant on menu. Budget will
prepare on the basis of resources that are needed and operation in context of team management
with supplies will be well generated by their managers in effective manner.
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As this start-up more likely to depend upon their aspect of catering to the young ones, so
by adopting the value to provide food on price lower than that of their competitors. As they are
just starting with their businesses needed to be more focused on attracting the customers through
their lower price value with standard quality food items. This Feel hungry start-up will adopt the
channel of advertising through medium of social media by Facebook and Instagram through post
activities of their business in aware their customers (Spence and Velasco, 2018).
The start-up business Feel Hungary worked with the approach of cart service in this
partially food cooked from kitchen and that is served through trolley to direct served area and
more responsively taking order, preparation and serving of food is done and prepared at table.
4. The importance of marketing, sales and promotion:
In relation to this start-up of food restaurant, proper marketing by their manager will
leads to obtain the value (TEMİZKAN, CANKÜL and KIZILTAŞ, 2018). To serve differently to
their customers through attaining the process of determining the strategies operates by their
competitors along with making records for improvement. Sales and promotion approach is
needed in this food industry in large cause number of large start-up are being made on
continuous basis. So to attracts and retain the customers this food restaurant will going to sale
and promote their food items through proper food delivery applications which will serve as well
as attracts the customers in buying their food items and through promotes on social media apps
like Instagram and Facebook.
In order to perform sales and promotion Feel Hungary uses the direct marketing in this
take adequate support of different basis and social media platform such as Facebook, Instagram
and make their own page to advance the market likeliness with this ability to achieve higher
market potential in stipulated period of time is developed in systematic manner.
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CONCLUSION
It has been concluded from the above report is that every business in their start-up phase
needs to adopt the value to prepare an appropriate business plan which requires with designed
concepts. Which concerns with what product or services that a particular business will provide,
How operation will done and their target markets by adopting this approach, start-up will
generate effectiveness. They have to induce with several marketing, sales and promotions
techniques which are concerned with social media sites along with market surveys.
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REFERENCES
Books and Journals
Angelia, N. and Toni, N., 2020. The Analysis of Factors Affecting Dividend Policy in Food and
Beverage Sector Manufacturing Companies Listed in Indonesia Stock Exchange in
2015-2017. Budapest International Research and Critics Institute (BIRCI-Journal):
Humanities and Social Sciences.3(2). pp.902-910.
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
food and beverage industry. Journal of Food Engineering. 278. p.109932.
Eren, R. and Aydin, A., 2020. Perceptions and attitudes of culinary students towards food and
beverage industry in Turkey. Journal of Culinary Science & Technology.18(5). pp.371-
395.
Kayode, O.F., Luethi, C. and Rene, E.R., 2018. Management recommendations for improving
decentralized wastewater treatment by the food and beverage industries in Nigeria.
Environments.5(3). p.41.
Long, T.B., Looijen, A. and Blok, V., 2018. Critical success factors for the transition to business
models for sustainability in the food and beverage industry in the Netherlands. Journal
of cleaner production. 175. pp.82-95.
Mahzura, T.A.S., 2018. The Analysis of The Influence of Financial Performance, Company Size,
Ownership Structure, Leverage and Company Growth on Company Values in Food and
Beverage Industry Companies Listed in IDX 2012-2016 Period. International Journal
of Public Budgeting, Accounting and Finance.1(4). pp.1-12.
Nirino, N., Miglietta, N. and Salvi, A., 2019. The impact of corporate social responsibility on
firms’ financial performance, evidence from the food and beverage industry. British
Food Journal.
Ozturk, S.B. and Akoglu, A., 2020. Assessment of local food use in the context of sustainable
food: A research in food and beverage enterprises in Izmir, Turkey. International
Journal of Gastronomy and Food Science.20. p.100194.
Spence, C. and Velasco, C., 2018. On the multiple effects of packaging colour on consumer
behaviour and product experience in the ‘food and beverage’and ‘home and personal
care’categories. Food quality and preference. 68. pp.226-237.
TEMİZKAN, R., CANKÜL, D. and KIZILTAŞ, M.Ç., 2018. Food and beverage education and
scholars’ in Turkey. Journal of Gastronomy Hospitality and Travel. 1(2).pp.18-25.
Weber, O. and Saunders-Hogberg, G., 2018. Water management and corporate social
performance in the food and beverage industry. Journal of cleaner production. 195.
pp.963-977.
Widyastuti, M., 2019. Analysis of liquidity, activity, leverage, financial performance and
company value in food and beverage companies listed on the Indonesia Stock
Exchange. SSRG International Journal of Economics and Management Studies (SSRG-
IJEMS).6(5). pp.52-58.
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