Food & Beverage Management System Business Plan - HM604 Report

This report presents a business plan for a new food and beverage outlet, Dine Divine Restaurant UK, covering various aspects of food and beverage management. It includes clear aims and objectives, a critical evaluation of competition, product concept development and marketing strategies, consumer trends, and branding and theming. The report also details the design of a new food and beverage management system, including food production methods, service and quality standards, menu costing and budgeting, pricing techniques, and sales promotion strategies. Furthermore, it addresses planning and operational management issues such as service sequence and training, along with awareness of current legislation in the food and beverage industry.

Food and beverages
management

Executive summary
The business of the restaurant and the hotel is one of the important and emerging business of the
market which has reflects heavy growth in the industry. There are many challenges and problems
has to faced by the organisation if they want to earn the revenue in the organisation. There are
many factors are present which the management has to provide effective and valuable growth in
the market. there are various factors like human resource function such as hiring and provide
training to employees helps business attain determined goals and objectives. Managers of
organisation concentrates on providing better quality experience to customers through
maintaining their loyalty and high service standards.

Contents
INTRODUCTION...........................................................................................................................3
TASK...............................................................................................................................................3
Business plan with.......................................................................................................................3
Design of your new food and beverage management system incorporating...............................5
Planning and operational management issues including.............................................................7
Current legislation awareness......................................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food and beverages management is defined as the segment of hospitality industry that
concentrates on the operations of restaurant, resort, catering companies, hotel and various other.
It includes various business activities such as ordering and inventory, planning and costing menu
as well as managing budget. In this report Dine Divine Restaurant UK is taken into consideration
that provides range of food and beverage products to customers Lemon coffee, soft drink,
breakfast and food products. This report covers business plan that includes industry aims,
competitors, customer trends as well as food production methods, service and quality, pricing
techniques and sales promotion of business. Along with that, planning and operations
management and current legislations of food and beverages industry are explained in this report.
Dine Divine Restaurant Uk is one of the leading restaurant of the market of UK which has
operated their business in the country of UK. It has provided different types of beverages and
food dished to their customers.
TASK
Business plan with
Clear aims:
Major aims and objectives of Dine Divine Restaurant UK is creating the sense of loyalty among
customers through provide them range of food and beverages products to customers. Objective
of restaurant industry is to provide better experience to customers as well as facilitates them
enjoyable food and relaxing atmosphere with running an operation that is enough to make
money. Respected restaurant treats customers in friendly manner, attend their needs promptly as
well as ensure that customers get exactly what they ordered in restaurant (Bakhtiar, Ningsih, and
Sari, 2021). Organisational aims is to enhance restaurant revenue and sales of restaurant through
provide quality experience to customers that retain them for longer period of time.
Critical evaluation of competition:
Competition is defined as the contest between organisation and other businesses that are
involved in providing similar products and services. competitors compete with each other with
the objective of converting, retaining customers and cover higher market share and gain more
revenue as well as sales. Food and beverages industry is highly competitive because various

restaurants are providing similar products and services to customers. some areas of competition
are pricing of products and services, marketing campaigns and development of new products and
flavours (Capozzi, Fragasso, and Russo, 2020). Dine Divine Restaurant UK faces competition
from Peacock restaurant, Eon restaurant and other that impacts overall organisational sales,
revenue and market share. Respected restaurant provides quality and innovative dishes to
customers and conducts marketing campaigns that differentiate restaurant form others.
Product concept, development and marketing:
Product concept is defined as the detailed description of product ideas that are being
describe from the perspective of customers. Dine Divine Restaurant UK take customer’s view
point in the process of describing its products and services that enables restaurant to test as well
as evaluate the responses of target customers regarding products and services. Respective
restaurant offers various food and beverages products to customers that attract high range of
customers towards restaurant and maintains restaurant differentiate image in targeted market
place (Hamarneh, and Kiráľová, 2017). Managers of Dine Divine Restaurant UK concentrated
on improving products quality and range over time that enhances restaurant sales and revenue.
Product development is defined as the complete process that is started from the stage of
idea generation concept to delivery and beyond. Dine Divine Restaurant UK uses proper process
of product development like first of all idea generation in which restaurant generates idea for
new products as per customers needs and demands that screen feasibility of product in market.
After that concept of products is development and them products development stage is started.
At last products are commercialise in market for sale to customers. Respective restaurant test
new of innovative dished in targeted customers than add it its menu to generate higher
profitability.
Marketing is defined as the activity that is used by organisation to promote
organisational products and services in market in order to enhance business sales and spread
awareness (Kusdianto, and Siswanti, 2021). Dine Divine Restaurant UK uses both online as well
as offline medium of marketing such as distributing pamphlets and conduct advertisement and
promotional activities at different social media platform such as Facebook, Instagram and other
that attracts larger number of customers towards restaurant.
Marketing is one of the most important and valuable factor for the success of the organisation
which helps to attract the customers towards them. Marketing has provide valuable and effective

returns to the company which has creates effective and valuable growth. It is very important for
the management of the organisation to develop effective marketing strategies in the organisation
so that the customer base of the organisation can be increase.
Consumer trends
Consumer trends are defined as the new behaviour, attitude, expectations and opinion of
customers. In food and restaurant industry, consumer trends are regularly change that impact its
performance and efficiency. Now these days, consumers demand online delivery of food and
beverages products. Along with that, consumers are expected for comfortable and convenient
space at restaurant, want digital technology for order food and make payment as well as hygiene
in the kitchen of restaurant. Dine Divine Restaurant UK analyse all these consumer trends and
consider them to provide better quality experience to consumers.
Branding and theming of proposed food and beverage services and products
Branding is defined as the process that is related to creating positive and strong perception of
organisation and its products and services in the minds of customers. Theming is defined as the
process through which restaurant create differentiation, increase business sales, enhance
customer experience and create bond (Mohd Nurizan, 2017). Dine Divine Restaurant UK offers
its variety of food and beverages products such as meals, drinks and desert under its own brand
that make them identical to customers and differentiate them as compared to other competitors as
well provide competitive advantages to restaurant.
Design of your new food and beverage management system incorporating
Food and beverages management system is defined as the principles and principles that
controls purchasing and receiving as well as recognise the requirement of quality in food item at
stages of production. Dine Divine Restaurant UK designs new food and management system that
helps restaurant to attract larger number of customers and manage all operations in best possible
manner. All stages of food and beverages management system are explained below:
Food production methods
As food production is related to the preparing food through which raw material is convert
into ready-made food products. It includes various approaches that helps to prepare food items in
systematic manner. Dine Divine Restaurant UK uses various methods of food production for
preparing different food items. As restaurant provides variety of food and beverages to customers

that requires different process (Okumus, 2020). Restaurant uses different methods of food
production such as chopping or slicing vegetables, curing food, emulsification, boiling, broiling,
grilling, frying, steaming, griding and marinating, food fermentation, fermenting beer at brewing
industries, fruit juice processing, gasification of soft drink, pasteurization, preserving and
packaging of food products by vacuum packs.
Service and quality
Service and quality is defined as the measurements that how well services and products
quality meet customers expectations. It is important for the organisation to maintain various
aspects such as tangibles, responsiveness, assurance and empathy that provides better quality
experience to customers and retain them with organisation. Dine Divine Restaurant UK ensure
that outstanding services such as comfortable and convenient environment, effective ordering
and payment system as well as quality food and beverage products that enhances overall
experience of customers and retain them with organisation for longer period of time that provides
competitive advantages to restaurant over other competitors.
Menu costing and budgeting
MENU
Meals
Fish and chips with peas 6 pounds
Meatballs, spaghetti and tomato soup 5.5 Pounds
Cheese and tomato pizza with salad 5 pounds
Deserts
Chocolate cake 2.5 pounds
Ice cream 3 pounds
Beverages
Lemon coffee 4 pounds
Soft drinks 3 pounds
Bear 5 pounds

Pricing techniques
Pricing strategies are defined as the various approaches that are used by business to
identify cost of their products and services and set prices accordingly. Dine Divine Restaurant
UK implements various pricing techniques through considering various aspects such as current
product demand, consumer behaviour, market conditions and cost of overall production. Some
pricing techniques are explained below:
Penetration pricing: It is very difficult for new business to enter in new market and
capture market share. Dine Divine Restaurant UK uses penetration pricing strategy in which
restaurant set lower prices of products than its competitors than enhance it gradually. It helps
business attract higher number of customers and improve business sales.
Bundle pricing: Bundle pricing is related to selling two or more similar products together in one
price. It helps Dine Divine Restaurant UK to up sell products to customers and add value to their
customers (Yap, and Nadarajan, 2020). Restaurant provides fries, cold drink and other food item
as a bundle.
Competitive pricing: This pricing strategy is related to set prices of products according
to current market rates. Dine Divine Restaurant UK decides its product pricing above or below
market rate and through analysing competitors’ prices in market.
Sales promotion
Sales promotion is defined as the marketing strategy in which organisation conducts
various promotional campaigns and provide offers to customers for the purpose of enhancing
demand and interest of customers in organisational products and services. Dine Divine
Restaurant UK uses different sales promotion techniques that help restaurant to improve business
sales and attract higher number of customers. These techniques are mentioned below:
Provide discount: In this promotional technique, Dine Divine Restaurant UK offer its
food and beverages products on lesser than listed price. It attracts customers towards restaurant
and influence to purchase more products.

Coupon giveaway: It is different from the way of promoting discount. It this technique,
Dine Divine Restaurant UK provides various virtual coupon to customers that push customers
towards restaurant and purchase products and services. Restaurant sent coupons to loyal
customers that keep them happy. It differentiates organisational image in the minds of customers.
Planning and operational management issues including
Operational management is defined as the development of plans as well as strategies that
facilitates organisation to gain various opportunities and meet challenges in effective manner.
there are various issues are faced by Dine Divine Restaurant UK in its planning and operations
management process that impact on its overall performance and efficiency. These issues are
explained below:
Service sequence
Dine Divine Restaurant UK faces the issues related to service sequence because
restaurant is not able to efficient and systematic services to customers that impacts overall image
of restaurant in the minds of customers. It can be raised due to insufficient employees, lack of
planning and coordination and management of operations. It is important for restaurant to
provide proper services to customers and develop effective planning that enhances restaurant’s
market share and customer base.
Training
There is no systematic and proper structure of provide training to employees and staff
members that impacts their performance. Untrained and unskilled employees are not able to
provide better services to customers and understand their needs and requirements (Zafar, Frese,
and Mills, 2021). Dine Divine Restaurant UK need to concentrate on develop planning to
provide systematic training to employees that enables them to perform their operations in best
possible manner and lead restaurant towards growth and development.
Customer service
Dine Divine Restaurant UK has to proper planning regarding how to manage customers
orders and provide them better services according to their demand that create negative impact on
brand value. This issue can be raised due to unskilled staff members and improper planning.

Current legislation awareness
There are various legislations that need to follow by Dine Divine Restaurant UK for smooth
functioning of business operations. These laws are explained below:
Health and safety law (1976): This legislation ensures that healthy and safe environment in
maintained in business in order to protect customers and employees from uncertain conditions.
Dine Divine Restaurant UK follow this law and make sure safety of employees at restaurant.
Food safety act (1990): This legislation is lays down the food hygiene rules for the food
and beverages organisations. It provides appropriate framework for food legislations, creates
offences in relation to quality, safety and labelling. Dine Divine Restaurant UK consider this law
at restaurant to maintain hygiene.
Employment law: This law is related to maintaining relationship between worker, trade
unions, employing entities and government. Dine Divine Restaurant UK ensure that positive
work environment and suitable compensation is provides to employees so they retain with
organisation for longer period of time.
CONCLUSION
As per above report, it can be concluded that there are various factors like human resource
function such as hiring and provide training to employees helps business attain determined goals
and objectives. Managers of organisation concentrates on providing better quality experience to
customers through maintaining their loyalty and high service standards. It is important for
restaurant to conducts promotions activities that attract larger number of customers and improve
sales.

REFERENCES
Books and Journals
Bakhtiar, A., Ningsih, N.R. and Sari, N.M., 2021. Impact Of Brand Image, Halal Status, And
Government Certification On Purchasing Decisions For Food And Beverages. Sao
Paulo, 8.
Capozzi, V., Fragasso, M. and Russo, P., 2020. Microbiological safety and the management of
microbial resources in artisanal foods and beverages: The need for a transdisciplinary
assessment to conciliate actual trends and risks avoidance. Microorganisms, 8(2), p.306.
Hamarneh, I. and Kiráľová, A., 2017, September. Local Food and Beverages as a Tool of
Destination Marketing. In International Conference on Strategic Innovative
Marketing (pp. 83-89). Springer, Cham.
Kusdianto, K.D. and Siswanti, I., 2021. THE IMPACT OF FINANCIAL LEVERAGE AND
SIZE ON STOCK PRICES WITH RETURN ON OWNERS EQUITY AS A
INTERVENING VARIABLE AND MANAGERIAL EXPERIANCES AS
MODERATING VARIABLE (Case Study Food And Beverages Industry Sector). The
International Journal of Accounting and Business Society, 29(2).
Mohd Nurizan, N.F.W., 2017. The impact of financial leverage on financial performance: Food
and beverages producer's firm.
Okumus, B., 2020. Food tourism research: a perspective article. Tourism Review, 76(1), pp.38-
42.
Yap, B.S. and SR Nadarajan, S., 2020. Factors affecting productivity and strategies for
improvement: a case study on food and beverages manufacturer. In Symposium on
Technology Management and Logistics (STML Go Green) 2019: Operations
Management, Volume 2 (Vol. 2, No. 37, pp. 132-136). Universiti Utara Malaysia.
Zafar, M.I., Frese, M. and Mills, K.E., 2021. Chronic fructose substitution for glucose or sucrose
in food or beverages and metabolic outcomes: an updated systematic review and meta-
analysis. Frontiers in Nutrition, 8.