Report on Food and Beverage Management: Article Analysis and Insights

This report analyzes two articles related to food and beverage management. The first article explores the BYOB (Bring Your Own Bottle) strategy as a risk-reduction tactic for wine consumers in the Australian on-premise food service sector, discussing consumer behavior, risk perception, and the impact on restaurant profitability. It highlights the importance of understanding customer needs and creating a comfortable environment. The second article focuses on revenue management in the restaurant industry, examining the significance of demand forecasting, market segmentation, and pricing strategies to optimize revenue and manage capacity constraints. It emphasizes the importance of training staff and balancing financial and non-financial resources to enhance customer satisfaction and loyalty. Both articles provide insights into current trends and offer recommendations for effective management practices within the competitive food and beverage industry.

Food and Beverage
management

Table of Contents
ARTICLE 1:.....................................................................................................................................3
Heading.......................................................................................................................................3
Summary.....................................................................................................................................3
Justification.................................................................................................................................3
Identify most interesting part from the article.............................................................................4
Illustrate the application of concept in current Food and beverage management.......................4
Recommendations.......................................................................................................................4
ARTICLE 2:.....................................................................................................................................5
Heading.......................................................................................................................................5
Summary.....................................................................................................................................5
Justification.................................................................................................................................5
Identify most interesting part from the article.............................................................................6
Illustrate the application of concept in current Food and beverage management.......................6
Recommendations.......................................................................................................................6
REFRENCES...................................................................................................................................7

ARTICLE 1:
Heading
BYOB as a risk-reduction strategy (RRS) for wine consumers in the Australian
on-premise food service sector: Exploratory insights by Johan Bruwer and Christopher
Rawbone-Viljoen in 2013
Summary
As there are different ways to do enjoyment but in terms of food and beverage sector
consumption of Wine is highly practice by the people in order to cherish the moment and enjoy
their dining experiences. But with the change in trend and increase in livelihood of people
purchase of wine has lead to the social pressure amongst people as they are indirectly influenced
by the society to select the highly charged wine. Additionally, the ambiance of restaurant or
social gathering psychologically affect the local resident as they feel pressurize to buy the more
expensive ones even if they are not ready to buy it. So to avoid the issue and stressful situation
BYOB that is Bring your own bottle became the foremost option for people. Thus, it is the
responsibility of restaurateurs to make public comfortable and highly concentrate on the area
from where they generate high profitability without affecting their emotions. Like, most of the
restaurant or cafes have the license to serve liquor as due to this they gain good margin but
because of the pressure of external environment the whole chain and profitability of Australia
restaurant can get affected.
Justification
Risk reduction strategy for wine consumers article has been selected for food and
beverage management because there is a slowdown in the growth of restaurant and cafe as the
percentage of the BYOB is increasing while availing the dining out facility. Along with that
marketer are less likely to have the information about the same that directly affect the risk
perception. Further, the BYOB culture has been expanding within Australia as there are many
risk associated with wine consumers like financial risk, physical (hangover) risk and social risk
under which family member may not led the person to make the choice out of wines. Hence, in
order to reduce the chances of risk the restaurant need to present the good image and use reliable
sources to deliver the content to customer. This can therefore let the local residence of Australia
to remain brand loyal.

Identify most interesting part from the article
The most interesting part which I found in the article was to understand customer
behaviour and fulfil their need accordingly. This is only way for the Food and beverage industry
to bring innovation and retain the interest of customer. Along with that the restaurateur need to
create the environment where guest don't feel pressure to go apart from their interest area and
take highly priced wine even if they are aware the monetary issue. Although this can increase the
profitability for short run but for long run the audience will find another alternative to cater their
need and that can be slowdown the overall growth of sector. Like, BYOB is not desirable for the
restaurant that serve liquor as with the increases of BYOB buyer has dropped the revenue of
most of the firms.
Illustrate the application of concept in current Food and beverage management
In current time BYOB is one of the most effective strategies that is applied effectively as
it reduce the chances of risk and positively affect the buying behaviour of wine within food and
beverage company. Like, there are certain motivators factors such as wine descriptors,
merchandise display, packaging cues and so on which is not available in the physical restaurant.
Thus, due to wide choice and low stress due to positive correlation of BYOB with risk reduction
has exhibit the growth. Hence, the restaurant industry can frequently find the changing trend
within wine industry and target the market on the basis of demographical segmentation as well as
consumption characteristics.
Recommendations
 As there is huge competition within food and beverage of Australia so in order to
maintain their image the restaurateur rather then just focusing on the profitability should
also examine the consumption behaviour of an individual. This positively affect the
sector and retain the interest of customer.
 Moreover, the restaurant that serve liquor need to exhibit the consumption pattern of
behaviour as this help them to regain the relevant information regarding their
consumption habits. This basically help them to bring significant chances in their menu
or serving style to retain the interest of people.

 The research should have broad scope due to which the restaurant or cafe can take the
significant actions. Along with that being customer centric the company need to also
analyse the external surrounding so that they can take predetermined measures for gap.
ARTICLE 2:
Heading
Restaurant revenue management: Do perceived capacity scarcity and price differences matter?
By Cindy Yoonjoung Heo, Seoki Lee , Anna Mattila and Clark Hu in 2013
Summary
Revenue management is one of the most prominent factors within service industry as it
assist the food and restaurant industry to maintain the balances between the surplus and deficit.
There are certain area like demand forecasting, as well as segmentation of the market on the
basis of demographic or geographical method can help the firm to maintain their revenue. On the
basis of these field the firm can maximise their capability and enhances their revenue by just
adjust the price of the items. This is the strategic tool which is prepared to reach out the final
customer effectively without any constraint like sitting area. As during the peak season the
demand of visitor in food and beverage industry is high so if the forecasting is done effectively
the firm can increase the prices and generate best possible result.
Justification
Revenue management article bis selected within food and beverage industry as this is the
most important factor just like other service industry such as aviation, hotel or travel and
tourism. Amongst them restaurant has huge advantage it can can constantly practice the chances
by adding creative dishes. Such flexibility can relatively help the food and beverage sector to
over the constraint such as if during peak season restaurant can extend their sitting arrangement
by using outdoor area so that people can enjoy the nature and get quality time to spend with one
another. Moreover, variable price policy is again crucial for food sector that can be resolved by
revenue management by adopting best possible practice and remove the chance of
dissatisfaction. Therefore, adequate functioning on such fields is used to retain customer
satisfaction and understand the building behaviour effectively.

Identify most interesting part from the article
Within revenue management I find sitting constraint as the most interesting part that
restaurant can manage as per several external factors. As according to my opinion by evaluating
the seating duration or the purpose the restaurant can make necessary arrangements and make
effort to overcome the constraint. Like if the purpose is part they the area will be captured for
long duration similarly small business meeting widen up sooner. Thus, in order to cater the
demand and over the space constraint the restaurateur can hire post possible staff who can short
the waiting time or meet the need effectively within specific time duration. Thus, with the help of
this method firm can manage their space and enhances brand loyalty by retaining the interest of
guest.
Illustrate the application of concept in current Food and beverage management
Within current food and beverage management Revenue management takes place an
effective role as the trend of exploring the different restaurants and eating outside has increased.
So the firm can select best technique that can be used to forecast the existing demand of
customer and manage their capacities accordingly. This help the food and restaurant industry to
maintaining the balance by bring significant chances in the price, offering, sitting areas and so
on. For instance, the restaurant can follow equity theory where during the time of peak season
they can increase the price of their offerings and take vice versa step during the phase of low
demand. Therefore, this ensure that the firm takes the optimum advantage of their resources.
Recommendations
 The service industry should train their personnel on the regular basis so that they can
enhances their certain skills like listening ability as well as communication skill. This will
finally help the firm to enhance the certain practice such as improve table management to
serve the customer effectively.
 The firm should generate the additional revenue by maintaining the quality, taste
desirables and retain the balance by managing the financial as well as non financial
resources effectively.

REFRENCES
Books and Journal
Bruwer, J. and Rawbone-Viljoen, C., 2013. BYOB as a risk-reduction strategy (RRS) for wine
consumers in the Australian on-premise foodservice sector: Exploratory insights.
International Journal of Hospitality Management. 32. pp.21-30.
Heo, C. Y., Lee, S., Mattila, A. and Hu, C., 2013. Restaurant revenue management: do perceived
capacity scarcity and price differences matter?. International Journal of Hospitality
Management. 35. pp.316-326.