Hospitality Operations: Analyzing Food Production and Menu Planning

This report provides a comprehensive analysis of key aspects of hospitality operations, focusing on the case of Alfredo's Italian Restaurant. It begins by critically examining different food production systems, including cook chill and centralized cooking systems, to determine the most effective approach for the restaurant. The report then explores various food and beverage service methods, such as English and French service, recommending the most suitable option. Furthermore, it delves into menu engineering, utilizing the menu engineering matrix to enhance restaurant profitability by analyzing item popularity and profitability. Finally, the report identifies and analyzes sustainable menu planning considerations, emphasizing their importance for competitiveness in the market. The overall goal is to provide actionable insights for restaurant management and business development within the hospitality industry.

Hospitality Operations
(Assessment 2)

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
1. Critically analyse different types of Food production systems..........................................3
2. Demonstrate knowledge and understanding about different types of Food and Beverage
Service methods in restaurants...............................................................................................5
3. Analyse Menu Engineering matrix to enhance restaurant profitability..............................6
4. Identify and critically analyse sustainable menu planning consideration to be competitive in
the market...............................................................................................................................8
CONCLUSION ...............................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Hospitality is a wide industry with huge revenue generation capacity by innovating and
globalising. Hospitality industry is majorly divided into four sub sectors Accommodation, Food
and Beverage, Travel and Tourism and Recreation (Naumov, 2019). Food and Beverage
sector is concentrated in this report, a sector which is placed on second position after travel and
tourism for higher revenue generation sector. Food and Beverage is a huge sector with varied
and wide range of opportunities for business owners in their domestic market and even in global
environment. The report is based on a case of Alfredo's Italian Restaurant opening in Convent
Garden in London. The restaurant owner is an old experienced restaurateur but have to move to
Italy for some family purpose by handing over the responsibility of pre opening and opening of
hotel on his granddaughter who recently completed school and were helping her grandfather in
his operations. As the Amanda is inexperienced the report is made to render a clear picture which
includes, analysis of different food production systems along with gaining understanding about
numerous types of food and beverage service methods for adopting one most suitable service
phenomena according to theme of the restaurant. Lastly, Menu Engineering Matrix is analysed
along with suggesting some sustainable menu planning options for keeping the restaurant
competitive and offering a unique value to Alfredo's Italian Restaurant.
MAIN BODY
1. Critically analyse different types of Food production systems.
Food production system is that kind of system that has been formed in order to make
production of food possible. This system helps in preparation of food and making relevant dishes
out of them. In this raw materials are being used to generate final outcome. The food production
system is mainly based over various activities that has been helping in making production of
food possible. Under it various kind of process like delivering, packing and preparing of food is
covered. Such system has helped in making production of food and making it reach to customer
in the appropriate manner possible (Okumus and et. al., 2019). This system consists of various
types of elements like raw materials, equipments, labour and staff member that makes production
of food to be done. These productions system is being used by all restaurant in order to make
customer satisfaction possible. Also these system makes services and production to be done in

suitable manner. Different food production system that has to be used by Alfredo's Italian
restaurant has been explained as follows:
COOK CHILL SYSTEM
In this kind of system normal preparation and cooking of food is being followed with the
help of chilling method. It includes low- temperature condition in which freezing point 0 degree
to 3 degree Celsius. The food stored in such manner is preserved by keeping it within fridge and
then take out heated then only its served. Food is being again regenerated in the kitchen which
involves less capital investment. Also the system has been used in restaurant like Alfredo's
Italian restaurant for making serving of dishes possible in faster and better manner. This saves
time and energy of staff by making them focus over other thing required to improve. In food
production system it has been helping in using raw material in optimum manner that saves
production cost and improves standard of services for an restaurant (Boella and Goss-Turner,
2019).
CENTRALIZED COOKING SYSTEM
Under it practices of kitchen that has been normally used is being established. Also it has
been helping in making services to be provided in large volume in a short period of time such as
banquets or hospitals. This is helpful for restaurant like Alfredo's Italian restaurant for managing
of common issues that are : Labour- Skilled labours are required at central kitchen and over outlets that helps in
maintaining lower operation costs. Food costs- Also this makes dealing of competitive purchasing by bulk buying for
making reduction in wastage of items included within preparation. Equipment costs- Investing in one location for heavier equipment instead of numerous
locations.
 Product quality- The taste and quality of food has ton be maintained as per standards that
has been mentioned by hotel (Chibili, 2019).
COOK FREEZE SYSTEM
In such kind of system Blast freeze has to be increased which has been for making
success in operation creation. As per this the ability to prepare food and storage of chilled food is
being refrigerated with already frozen commodities that allows a caterer to make more

productive use of kitchen staff. This is going to help Alfredo's Italian restaurant in an manner
that it enables the introduction of staffing of dinning rooms and restaurant.
After analysing the above food production system it can be observed that Cook Chill
System is going to be more effective method to be used by Amanda’s grandfather for
improvising its food production system.
2. Demonstrate knowledge and understanding about different types of Food and Beverage
Service methods in restaurants.
Food and Beverage Service can be defined as those types of services that is being used
for making preparation, presentation and serving of food with beverages to its customers. Such
services is helpful in growth of restaurant in better manner possible. In this well-equipped and
finished product is required to make attraction of customer possible for availing of F&B services
(Lee and et. al., 2020).
There are various kinds of Food and Beverage methods that can be used by restaurant like
Alfredo's Italian that has been explained as follows: English service system- In this kind of system the food that has to be placed in large
platters or in large bowls. Such food portions is being taken out and served to guests or
customers. Once it has been checked by host and approved the food then only it is served
on table. The guest or consumers then passes the food around the table and serves it by
themselves. In some cases host may also ask the waiter to serve the food. This is one of
the most commonly used F&B services which is also very easy to be applied. Also waiter
is required to be highly skilled in it. Family service system- It is one of the most commonly used system. Under such system
little dinning area or space is being selected. It helps in generating of higher and rapid
table turnover included in this service. Major disadvantage of this system is to have
difficulty for making control over portion and size. This is because the last guest who
gets served may not get enough item if other guest had taken more
 French service system- In this system service is done faster and is considered to be less
expensive (Hall and Prayag, 2019). As in this system display and presentation is
considered to be major part of service. In this various popular gems, fishes is being
garnished and dressed. After presenting guest server or waiter portions and serve guest.
Only one server is required to be used for per table. No extra space is required for the

equipments like in F&B service type. This is ideal for small services that has to be served
fast and in better manner.
All the system that has been mentioned above has been helping in proving to be very
effective over food serving system. These methods has always helped in making an restaurant
like Alfredo's Italian to attract more customer from both local and global level. In the above case
scenario best suitable method that has to be used is English service system because this is going
to make the best outcome to be generated (Ivanov and Webster, 2019).
3. Analyse Menu Engineering matrix to enhance restaurant profitability.
Menu Engineering Matrix is a tool which is strictly focused on increasing restaurants
profits per guest. The effective and appropriate use of the model is achieved through careful
examination of profitability and popularity of specific menu items which leads to appropriate
placements of the items in the menu and for attracting guests attention towards it choosing
particular dishes. Thus, it is said that it is a combination of examining and evaluating cost of
menu item each time, number of orders received and integrating with customers psychological
notions. Therefore, Amanda needs to make use of the matrix in an appropriate manner for
designing the menu of Alfredo's Italian Restaurant that is highly revenue generating by making
correct or most accurate placements while designing menu (Cunill and et. al., 2019). It has four
quadrants laying on two axes of Popularity and Profitability. The model is evaluated below: Stars (High Popularity. High Profitability)- These are those menu items of food and
beverages which are winner and needs to be kept and placed on the top. Alfredo's Italian
Restaurant needs to have star items on the menu as well they can even raise the price of
the food item to be more competitive as people are willing to pay for them due to their
preferences and desires of the respective food item (Sigala, Rahimi and Thelwall, 2019).
 Plow Horses (High Popularity. Low Profitability)- These are a little bit tricky to sell that
is those items falling under the umbrella of Plow Horses are very popular but their
profitability is low due to high cost. Thus, Amanda have to think about extracting higher
margins form them by reformulating them. For doing so either they increase the price of
the food or beverage or change those ingredients which are high pricing with a substitute
with low cost which can offer them better profit margin. Moreover, Amanda can also
make changes in the portion size served for bringing out the profitability. I order to make

such changes the revenue manager and head chef's suggestions can be used in for better
adoption and gaining more creative ideas to work with for the sake of the agenda.
Illustration 1: Menu Engineering Your Way to
Restaurant Profitability, 2019
(Source: Menu Engineering Your Way to Restaurant Profitability, 2019) Puzzle (Low Popularity, High Profitability)- The third quadrant is filled with Puzzles,
these items are high in profitability but low in popularity that is people do not much
known about them and which leads to make them chose something else then the specific
item. Amanda needs to have higher profitability for the restaurant in order to make
enough earning which can pay of the present and past debts or expenses. Therefore, either
the menu should be designed and while doing so Amanda can reposition the items for
seeking attention of guests. On the other hand, promotional techniques can be used for
grabbing and attracting customer attention which can result in moving those items of
puzzle to stars by increased popularity (Mejia, 2019).
 Dogs (Low Popularity, Low Profitability)- The last stack of item are represented in dogs,
which are those with no popularity and no profitability. These items have more cost
involved while producing and most likely customers do not prefer them as well. Thus, in

such case either Amanda can remove such items form food and beverage menu of
Alfredo's Italian Restaurant or the placement of such products can be done in the lowest
section and at the back of the menu with low customer or guests attention.
4. Identify and critically analyse sustainable menu planning consideration to be competitive in
the market.
Sustainability in today's modern business environment is the active concern of
businesses and customers as well. As nowadays people prefer those products which are made of
sustainable ingredients or raw materials and with sustainable procedures. Therefore,
sustainability is very important for business firms to introduce in their operations. In case of
Alfredo's Italian Restaurant as well sustainability criteria can be used for gaining a competitive
edge by developing a unique position and in eyes of customers and standing aside form other
competitors (Wang and et. al., 2019). Few sustainable consideration while menu planning which
can be considered by Alfredo's Italian Restaurant are as follows: Using sustainable ingredients- Menu planning is a very crucial task to perform as over it
the whole operation is standing. Alfredo's Italian Restaurant is a new operation which
means that the restaurant do not need to make any movement to sustainable products it
can easily develop their menu with inducing sustainability notion. While setting the menu
either those products should be added which are made of sustainable means or the
necessary ingredients for preparation are organic and adding value to sustainability idea
of the business. Use of organic food and beverage ingredients- In order to be sustainable food items and
their raw materials can be organically chosen and adopted. Alfredo's Italian Restaurant
can change and design the menu with the sustainability concept and to support it menu
items can be organic or are made of organic ingredients. In simpler words the restaurant
should make the choice of food and beverage items based on organic ingredients and
procure them through those source which makes or cultivate them through sustainable
processes (Baum, 2019).
 Procurement through local vendor or supplier- The suppliers of raw materials for food
and beverages and all the required ingredients needed for preparation of the whole menu
can be local. The sustainability aspects will be supported by lowering pollution as
imports are not supported leading to lowering air and noise pollution. This idea will

support the menu planning aspect by taking a thorough evaluation and choosing those
items for the menu which are preferred by people in the respective locality and can be
made with ingredients that are organic as well as by reducing imports the restaurant will
be offering jobs revenue to local vendors and supplier by regular business being
developed for them and procurement of raw materials. This will enhance the economy as
people will be having more money to spend due to increased revenue which will
automatically increases money flow in the economy (Papargyropoulou and et. al., 2019).
CONCLUSION
The above report concludes the importance of developing effective knowledge and
understanding of food and beverage service related aspects for opening up a new restaurant in a
competitive location in the market. The restaurant is suggested to make use of Cook chill food
production method for increasing and improvising the production system. Moreover, service
systems are analysed too such as French, English and Family out of which English service
system is suggested for the restaurant as it is placed in London and for attracting and offering a
unique experiences to customers it is the best suggestive technique. Moving along in the report
menu engineering matrix is evaluated for making the best use of the tool while deciding the
menu for the restaurant and continuously use it for making constant changes according to
changes in trends and market popularity and profitability of the food and beverages. Lastly some
sustainable options of making restaurant more competitive are examined like organic raw
materials and use of ingredients and others.

REFERENCES
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