Food Service Management Report: ZIZZI Restaurant Strategies Review

This report delves into the intricacies of food service management, using ZIZZI restaurant as a case study. It examines various food supply chain approaches, emphasizing the role of key stakeholders. The report explores principles of effective procurement and sourcing processes, crucial for operational efficiency. It assesses the application of analytical tools, such as SWOT analysis, to support effective management strategies and evaluates different management practices that contribute to successful business operations. Furthermore, the report analyzes ethical practices within food service organizations and their impact on overall business success. It also assesses management practices using performance review techniques and recommends alternatives to improve performance, concluding with insights into challenges and strategies for enhancing profitability and customer satisfaction. The report covers topics like pop-up food services, fine dining, and theme food services and principles like worth for capital and official supplier lists.

FOOD SERVICE
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
LO1 .................................................................................................................................................1
P1 Examine range of different food supply chain approaches within food service industry,
highlighting key stakeholders in process....................................................................................1
P2 Principles of effective procurement and sourcing processes for food service operations.....2
LO2 .................................................................................................................................................3
P3 Asses application of different analytical tools that supports effective management
strategies .....................................................................................................................................3
P4 Evaluate different management practices that supports successful business operations in
food service.................................................................................................................................4
LO3..................................................................................................................................................5
P5 Ethical practices in specific food service organisations and impact of these on overall
business success..........................................................................................................................5
LO4 ................................................................................................................................................6
P6 Assess management practices in food service operations using range of performance
review techniques .......................................................................................................................6
P7 Recommend and produce management alternatives to improve performance......................7
CONCLUSION ...............................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food service management refers to the responsibility for the daily operations of the food
business and the various operated venture who are involving in the preparation and serving of the
food and beverages. In which they supervise their staff members on timely basis that helps in
satisfying the customers demands and provides them high experience so that organisation may
gain high revenues and profits. This report is based on the ZIZZI restaurant that is a prominent
chain of the Italian inspired restaurant in the United Kingdom and the Ireland. It is established on
the 1999 that serve the food and beverages always with a classic twist. This involves the range of
various food supply chain approaches in which stakeholders plays an major role in whole
process. Further it involves the principles of effective procurement that helps in gaining higher
profits. In also includes the several strategies based on the operations management in the food
services so that mistakes can be eliminated and optimum utilisation of resources can be
maintained. This inculcates the ethical practices in food service that majorly impact the overall
business success. At last this study build a improvement plan for overcoming the challenges in
the food service business venture so that profits earning would be high(Lahou and et. al., 2015).
LO1
P1 Examine range of different food supply chain approaches within food service industry,
highlighting key stakeholders in process
Food supply chain refers to the continuous process that is followed by the restaurant to
offers the best and quality services to the people who visited the outlet. It a chain that reflects the
overall process of the food i.e. farm to fork. This involves the several process such as producing,
manufacturing, processing and consumption and the disposal. It involves the supply chain of
natural resources that is organised by the man power of the restaurant. With the use of the supply
chain ZIZZI can gives the effective services to their consumers by satisfying the needs and
offering the quality products. It elaborates the several approaches of food supply chain that is
adopted by ZIZZI and can be shown below(Payne-Palacio, 2016).
Pop up food services- In this approach restaurant can offers the best quality food and
services to their customers including the innovation in that according to the trends occur in the
marketplace. It is the unique and fragmented idea of food or the temporary restaurant that
operated the good from the home or the factories etc. that provides the services to the customers
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on various occasions. In this approach restaurant can be operated from the person personal
savings that involves the sufficient investment.
Fine dine - This approach attracts those people are are casual eaters and attracted by new
and special cuisines by presenting in an impressive way with a different range of the food and
services. This involves the varieties in theme of food like Chinese, Italian, Mexican, continental,
Indian etc. that belongs to a particular region. In this restaurant can enhances their sales and
customer base by showing the twist in their food and beverages . In this food enterprise need the
expertise who have good knowledge about the food of various region so that differentiation can
be done easily. This approach also helps in making a strong relation with the customers and the
restaurant. In this firm will need to invest the large amount and also pay high to their chefs and
experts who can arrange all the different region ingredients in an unique way(Xue and et. al.,
2017).
Theme Food services - This is a trendy and popular approach in today's environment
because this factors su8ggest that now people are very demanding and they show their status and
class by rendering in the classic and high class society. Now people are socialize their personal
life in the form of showing their presence in the birthday parties, family functions, kitty parties,
business parties etc. in this restaurant can fulfils it by providing the varieties of services and
uniqueness in the food and beverages. In this specific theme should be included and in this
ZIZZI restaurant can involves in providing the services relating to catering for birthday parties
and many more with the Italian taste. This helps in gaining the high base of customers due to
this they earn more profits and revenues(Wang,2015).
P2 Principles of effective procurement and sourcing processes for food service operations
It involves the various principles that is adopted by the organisation so that they can
maintain the productivity within business firm. In this sourcing and procurement of food service
operation helps in the quality of food and safety of the people. In this guidelines of several
principles helps in fulfilling the needs and demands of the restaurant in an appropriate manner.
Zizzi can follow the various principles that can helps in making the fresh and authentic food and
beverage to the customers so that customers are satisfied by several sources. Different principles
in case of ZIZZI can be shown below(Baron and et. al., 2018).
Worth for capital – In ZIZZI, this principle helps in offering the quality food meal to the
people and spend a specific amount on it for maintain the efficacy in restaurant. The services
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which are offered by the firm are on reasonable price that maintains the supply chain and also
attracts the customers towards it with best amount of food and beverages. This helps in
maintaining the supply chain for a longer period of time.
Official supplier list- There is major competition present in the marketplace especially
in food industry and all are working for enhancing their sales and profits by offering quality
services to the customers. In ZIZZI, manager can organize the delivery chain and for their they
make a economical range according to the services so that wastage can be removed and
customers get the good quality products that satisfies their needs with the Italian taste. In this
firm will have sufficient connection with suppliers that offers the appropriate services to the
customers in reasonable price(Pirani and Arafat, 2016).
Sales services and warranty- This principle suggest that the people wants the quality
and tasty food as they are conscious about their health. In this ZIZZI manager can take the
responsibility of offering the products and services as per the demand and trend of the customers
in the marketplace. In this term company will fulfilling the expectations of the customers for
gaining higher profits and competitive advantage in the market.
At last it analyse that all the above strategies are best for developing and increasing the
benefits by the ZIZZI restaurant so that customers, suppliers are satisfied and firm will gain
higher profits(Lugosi, and et. al., 2016).
LO2
P3 Asses application of different analytical tools that supports effective management strategies
SWOT Analysis: This framework is useful in order to identify the strengths and weaknesses
which help them in developing prominent strategies and policies in an effective way. Its effective
implementation for Zizzi restaurant is mentioned as underneath(Guang, Trotter and Yu, 2015): Strengths: Zizzi restaurant has well known place in market and as a result it tends to
create effective and positive brand portfolio in market. It is also identified that restaurant
that offer various range of food items considering some creative serving style and taste as
it will help the restaurant in terms of attracting large number of people towards the
company. Away with this, it tends to offer high quality of food products to the customers
in order to get strong customer base.
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 Weaknesses: Despite from the strengths, there are several weaknesses in an organisation
that influence the operations of business in negative manner. In terms of Zizzi restaurant,
it is identified that menu planning of restaurant is not much attractive and does not attract
its potential customers which is beneficial for the rivals of restaurant. Moreover, the
impact of overall profitability and customer base of restaurant put negative impact on its
running. Besides this, Zizzi restaurant does generate profit which results in creating
ineffective results over the image of restaurant(Michelsen‐Huisman, and et. al., 2018). Opportunities: Undertaking the current time period, it is identified that introducing new
dishes in restaurant after identifying the requirements and needs of customers is
beneficial. It also increase the self-confidence of workers and also eliminate their
problems in an effective way. Furthermore, by making collaboration with famous
restaurant, Zizzi can prominently acquire large number of opportunities in market area.
 Threats: It is identified that there are several substitutes that are available in market in
order to create threat for the restaurant and these threats tends to eliminate the
profitability and market share of company as it helps in eliminating threat that is required
by company to offer creative quality of services and dishes to their potential customers as
it helps in retaining them for longer period of time.
P4 Evaluate different management practices that supports successful business operations in food
service
Within the competitive world, there are various management practices that are used by
large number of organisations. In terms of Zizzi restaurant, few essential management practices
are discussed as follows(Ko and et. al., 2018):
Action oriented goals: The managers of Zizzi restaurant need to assign many task to their
staff members on the grounds of their skills and capabilities which help them in terms of
performing their job more effectively. Along with this, allotting task to every individual
considering their skills and knowledge helps in getting positive result and it helps in satisfying
the wants and needs of customers
People oriented goals: In terms of Zizzi restaurant its managers and leaders of the
restaurant take this responsibilities in they which they offer both financial and non-financial
benefits to their staff members so that they feel quite motivated in terms of accomplishing their
goals and objectives. It is beneficial in order to contribute their share in order to achieve
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organisational goals but also create negative environment on the grounds of the performance of
employees(Björk and Kauppinen-Räisänen, 2016).
Food service facilities: In terms of Zizzi restaurant it put emphasis on the improving the
the customer base in order to raise their prominent profitability and image in the market area.
Along with this, in terms of Zizzi restaurant it tends to maintain long term sustainability in
competitive market area. Benefit of this strategy is the employees offer high quality service to
their customers which help in retaining their customers for the longer period of time and it also
need prominent efforts for the cost that affect the business operations.
Role of maintenance and staffing: It is the most important management practice which
is used by the management team of Zizzi restaurant. Moreover, with the help of this approach,
managers can change their overall structure of their restaurant in terms of motivating employees
to perform their work in an effective way. As a result it help managers in order to accomplish
their goals and objectives within the stipulated period of time in prominent way. Its advantage is
helpful in changing the strategies as per the overall environment within the stipulated period of
time considering the research(Galvez, Mejuto and Simal-Gandara, 2018).
LO3
P5 Ethical practices in specific food service organisations and impact of these on overall
business success
The ethical practices is considered as the important factor for the restaurant in order to develop
high reliability with the customers. The corporate social responsibilities is the factor in which the
restaurant offer effective help in terms of developing the better society. Therefore, the ethical
practices has major impact of the business success is mentioned as underneath(Wen and Kwon,
2017): Working hours of employees: It is the significant ethical form of restaurant that tends to
deliver at the time of effectively managing the working hours for the staff members. In
terms of this, most of the staff will work overtime in order to get higher tip for the extra
earning. Hence, it is not much easy for the Zizzi restaurant in order to manage their shifts
as many of the employees prefer night shift because of the time as at that time they get
high tip. It tends to create lot of conflict in restaurant and to solve it rotation shifts are
offered to employees to get equal chance(Lin and et. al., 2018).
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 Fair trade practices: Each and every restaurant tends to manage their functions in terms
of maintaining more equality. In regard of Zizzi restaurant they use various techniques in
terms of accomplishing prominent goals in an effective way. They also tends to follow
legal standards t9o overcome the marketing challenges in an effective manner.
Therefore, the ethical practices tends to become more important for Zizzi restaurant in
order to perform their work with full potential with more sufficiency and equal policies and also
develop things with more clarity and fairness that get flawed as it help in improving the working
practices and the values for the business. It also has better influence on the flow of information
which require for the creditability in order to develop the prominent enhancement of sales and
profitability.
LO4
P6 Assess management practices in food service operations using range of performance review
techniques
Performance review tool and technique helps in improving the ability of the restaurant for
achieving the goals and standards of the company on a limited time frame. Several performance
review techniques can be shown below.
Customer satisfaction feedback – In every restaurant customers are the major preferences on
the basis of which firm can work and earns a higher returns. For this manager can take regular
follow ups of the customers for understanding the satisfactory level of them. In this ZIZZI
manager can collects the feedback from the people who visit the restaurant and according to that
execute the changes in the organisation according to the consumers requirements. This also helps
in making a good relations with the people so that restaurant will gain higher profits(Brown,
2018).
Food monitoring and control process- This process is managed by the high level department in
which they can control the quality of the foods by monitoring the overall process to gain the
successful results in appropriate manner. In this managers of the ZIZZI can ensure that all the
equipments and machinery working effectively or not. For this they can research the technology
use on regular basis so that restaurant can gain higher profits and revenues.
Standard operating procedures- In this method manager of ZIZZI can finds the various
functions and select the appropriate one that guides the right direction for making the quality and
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tasty food so that restaurant can offers this to the customers on a very attractive price that is
affordable to every customers(Mao and et. al., 2018).
P7 Recommend and produce management alternatives to improve performance
ZIZZI Restaurant requires more alternatives through which they can enhance the
performance of the restaurant for which they need to determine those factors. Therefore, the
company induced different plans in order to gain better performances and these plans are
mentioned and elaborated below:
MANAGEMENT ALTERNATIVES:
Recruitment and Talent Management- ZIZZI Restaurant is a food service provide with
the best supply chain in the industry in the respective market they maintain the balance chain all
across of their branches. Thus, it required best employees and experts available in the field. The
management hire employees from those external agencies who work with cost effective manner
for reducing cost and improving financial balance.
Benchmarking- It is suggested that restaurant should use benchmarking strategy to
control and monitor their performances in order to gain knowledge about their market position
and what changes are required to move further in the competitive environment. It is also helpful
for ZIZZI restaurant in developing better brand image in the customers eyes (Heymans and et.
al., 2016).
IMPLEMENTATION PLAN:
 Clarity- It concern with keeping staff informed and serve them with better knowledge
amongst all staff members by which they all have clarity of their responsibilities and
what is expected out of them. Also the goals and objectives that are necessary for the
ZIZZI Restaurant to achieve are met. Therefore, all the staff knows their work with
proper clarity and they all will be performing with their utmost potentials that helps to
develop and spread more ambiguity within the restaurants.
 Communication- Its a mode of interaction and a practice in which proper channels are
used for circulating all the information in effective manner to in whole organisation by
which employees have all the relevant information about the restaurant.
 Change management- It is the process through which all the innovation and
development takes place and implemented within the restaurant in valuable manner. It
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will help in building more loyalty in staff members by which they accept all the changes
with positive manner and be encouraged to work more efficiently.
 Criteria- It defines the particular laws and regulations that are set by restaurant and
which needed to be strictly followed by everyone. As with this all the task will be
performed within the restaurant by completing the working purpose. .
 Checklist- It includes complete details of all the activities that are are going to be
performed by the restaurant in order to realize their objectives. As from this ZIZZI
Restaurant will maintain their checklist and accordingly work for accomplishing tasks in
time for attaining goals and objectives (Dent and et. al., 2017).
 Call on help- This is a service which ZIZZI Restaurant restaurant provides I through
which they render food to those who are not capable to buy meals for themselves.
 Choose the right provider- Through this appropriate suppliers are searched and made
deal with in order to keep enough stock of raw material and other supplies for fulfilling
daily and long term needs of restaurant for keeping customers satisfied and happy.
CONCLUSION
From the above report it is to be concluded that food service management helps in
organising the work and task in the operations of the food companies so that earning high market
share can be done effectively and efficiently. This study inculcates the various approaches
related to food supply chain so that work can be appropriately done on a specified time period. In
this different principles for sourcing processes helps in attracting the large base of customers and
also helps in gaining the high brand image. And for gaining the competitive advantage in the
market place and enhancing their market position company can use the model of 7 Cs strategy so
that targets can be achieved.
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REFERENCES
Books and Journals
Baron, S. and et. al., 2018. Feed people first: A service ecosystem perspective on innovative
food waste reduction. Journal of Service Research. 21(1). pp.135-150.
Björk, P. and Kauppinen-Räisänen, H., 2016. Local food: a source for destination
attraction. International Journal of Contemporary Hospitality Management.
Brown, A.C., 2018. Understanding food: principles and preparation. Cengage learning.
Dent, E. and et. al., 2017. The Asia-Pacific clinical practice guidelines for the management of
frailty. Journal of the American Medical Directors Association. 18(7). pp.564-575.
Galvez, J.F., Mejuto, J.C. and Simal-Gandara, J., 2018. Future challenges on the use of
blockchain for food traceability analysis. TrAC Trends in Analytical Chemistry. 107.
pp.222-232.
Guang, T., Trotter, D. and Yu, L., 2015. Anthropological methods are meaningful in business
research: A case study of foodservice at a Chinese University. The
Anthropologist. 19(1). pp.211-227.
Heymans, J.J. and et. al., 2016. Best practice in Ecopath with Ecosim food-web models for
ecosystem-based management. Ecological Modelling. 331. pp.173-184.
Ko, S. and et. al., 2018. An exploration of foreign tourists’ perceptions of Korean food tour: A
factor-cluster segmentation approach. Asia Pacific Journal of Tourism Research. 23(8).
pp.833-846.
Lahou, E. and et. al., 2015. Evaluation of the food safety management system in a hospital food
service operation toward Listeria monocytogenes. Food control. 49. pp.75-84.
Lin, J. and et. al., 2018, July. Blockchain and IoT based food traceability for smart agriculture.
In Proceedings of the 3rd International Conference on Crowd Science and
Engineering (pp. 1-6).
Lugosi, P. and et. al., 2016. The hospitality consumption experiences of parents and carers with
children: A qualitative study of foodservice settings. International Journal of
Hospitality Management. 54. pp.84-94.
Mao, D. and et. al., 2018. Credit evaluation system based on blockchain for multiple
stakeholders in the food supply chain. International journal of environmental research
and public health. 15(8). p.1627.
Michelsen‐Huisman, A.D. and et. al., 2018. Accidental allergic reactions in food allergy: Causes
related to products and patient's management. Allergy. 73(12). p.2377.
Payne-Palacio, J., 2016. Foodservice management: Principles and practices. Pearson Education.
Pirani, S.I. and Arafat, H.A., 2016. Reduction of food waste generation in the hospitality
industry. Journal of Cleaner Production. 132. pp.129-145.
Wang, E.S.T., 2015. Effect of food service-brand equity on consumer-perceived food value,
physical risk, and brand preference. British Food Journal.
Wen, H. and Kwon, J., 2017. Restaurant servers’ risk perceptions and risk communication-
related behaviors when serving customers with food allergies in the US. International
Journal of Hospitality Management. 64. pp.11-20.
Xue, L. and et. al., 2017. Missing food, missing data? A critical review of global food losses and
food waste data. Environmental Science & Technology. 51(12). pp.6618-6633.
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