Food and Beverage Operations Analysis: Jimmy Spices Birmingham Report
VerifiedAdded on 2023/04/21
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This report analyzes Jimmy Spices, a buffet restaurant chain in the UK, focusing on its operations, menu structure, and customer experience. The analysis covers the restaurant's location, menu options, and the quality of its food and service. It examines the live cooking experience, hygiene standar...
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FOOD AND BEVERAGE
OPERATIONS
Jimmy Spices
Birmingham
OPERATIONS
Jimmy Spices
Birmingham
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INTRODUCTION
Jimmy's spices is a chain of buffet
restaurants In UK.
It established in the year 2007 and
has successfully operating thereon.
The restaurant pioneered the
concept of multi-cuisine live
cooking
Serve large variety of food from
around the world
Jimmy's spices is a chain of buffet
restaurants In UK.
It established in the year 2007 and
has successfully operating thereon.
The restaurant pioneered the
concept of multi-cuisine live
cooking
Serve large variety of food from
around the world

Location and setting
Location: 5A, Regency Wharf, Broad St,
Birmingham B1 2DS, United Kingdom
Location: 5A, Regency Wharf, Broad St,
Birmingham B1 2DS, United Kingdom

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Menu structure
Consolidated menu
structure
Detailed description
Multi cuisine options
Clearly visible
Wide variety of
options
Consolidated menu
structure
Detailed description
Multi cuisine options
Clearly visible
Wide variety of
options

Food experience
Wide variety of options
available
Live cooking reflects
Hygiene and freshness
Different nationality
cuisines and variety
Subtle taste of food
Limited options of
dessert
Buffet items ran out and
were not filled in time
Wide variety of options
available
Live cooking reflects
Hygiene and freshness
Different nationality
cuisines and variety
Subtle taste of food
Limited options of
dessert
Buffet items ran out and
were not filled in time

Meal experience
Good décor and setting
Live cooking experience
was enjoyable and fun
Trained staff and friendly
environment
Crowded and noisy
Good service and
welcoming enthronement
Food options were wide
and and satisfactory
Good décor and setting
Live cooking experience
was enjoyable and fun
Trained staff and friendly
environment
Crowded and noisy
Good service and
welcoming enthronement
Food options were wide
and and satisfactory
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Nutritional awareness
Jimmy's spices offered menu customization
option for patients with specific needs.
Wide options of healthy food available
No specific categorization between food
Hygiene and cleanliness maintained with high
standards
Limited options for special diets due to buffet
option
Jimmy's spices offered menu customization
option for patients with specific needs.
Wide options of healthy food available
No specific categorization between food
Hygiene and cleanliness maintained with high
standards
Limited options for special diets due to buffet
option

Current Trends
Pioneer in live cooking in UK
Provide option for selecting between wide
variety
Has developed platform for parties
Provide special treatment for special occasions
as birthdays, anniversaries etc.
Trained chefs for national cuisine such as
Indian, Chinese, Mexican etc.
Needs and requirements of children adhered
Pioneer in live cooking in UK
Provide option for selecting between wide
variety
Has developed platform for parties
Provide special treatment for special occasions
as birthdays, anniversaries etc.
Trained chefs for national cuisine such as
Indian, Chinese, Mexican etc.
Needs and requirements of children adhered

Suitability
The restaurant theme matched with services
and food options
Seating arrangements developed effectively
Physical layout matched restaurant
functionality
Trained and skilled chefs and staff
Parking area limited
Guidance for lift and restaurant not specified
The restaurant theme matched with services
and food options
Seating arrangements developed effectively
Physical layout matched restaurant
functionality
Trained and skilled chefs and staff
Parking area limited
Guidance for lift and restaurant not specified
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Organizational operations
Effectively manage the food options on large
basis
Has created flagship in live cooking for multi
cuisine
Buffet service restricted due to late filling of
empty trays
Services fast and effective
Well developed environment for multi cuisine
food and beverages
Effectively manage the food options on large
basis
Has created flagship in live cooking for multi
cuisine
Buffet service restricted due to late filling of
empty trays
Services fast and effective
Well developed environment for multi cuisine
food and beverages

REFERENCES
Cousins, J. and et.al., 2011. Food and Beverage Management: For the
Hospitality, Tourism and Event Industries. 3rd ed. Goodfellow Publishers.
Ip, C., Leung, R. and Law, R., 2011. Progress and development of information
and communication technologies in hospitality. International Journal of
Contemporary Hospitality Management. 23 (4). pp.533 – 551
Man, D. C., Lui, S. S. and Lai, J., 2010. New product development for a food
and beverage company: A showcase of evidence‐based management.
Knowledge and Process Management. 17(2). pp.74-81.
Mills, J. E. and Thomas, L., 2007. Assessing customer expectations of
information provided on restaurant menus: A confirmatory factor analysis
approach. Journal of Hospitality & Tourism Research.
Harris, D. A. and Giuffre, P. A., 2010. “Not one of the guys”: women chefs
redefining gender in the culinary industry. Research in the Sociology of
Work (20). pp. 59-81.
Meler, M. and Cerovic, Z., 2003. Food marketing in the function of tourist
product development. British Food Journal. 105(3). pp.175-192
Cousins, J. and et.al., 2011. Food and Beverage Management: For the
Hospitality, Tourism and Event Industries. 3rd ed. Goodfellow Publishers.
Ip, C., Leung, R. and Law, R., 2011. Progress and development of information
and communication technologies in hospitality. International Journal of
Contemporary Hospitality Management. 23 (4). pp.533 – 551
Man, D. C., Lui, S. S. and Lai, J., 2010. New product development for a food
and beverage company: A showcase of evidence‐based management.
Knowledge and Process Management. 17(2). pp.74-81.
Mills, J. E. and Thomas, L., 2007. Assessing customer expectations of
information provided on restaurant menus: A confirmatory factor analysis
approach. Journal of Hospitality & Tourism Research.
Harris, D. A. and Giuffre, P. A., 2010. “Not one of the guys”: women chefs
redefining gender in the culinary industry. Research in the Sociology of
Work (20). pp. 59-81.
Meler, M. and Cerovic, Z., 2003. Food marketing in the function of tourist
product development. British Food Journal. 105(3). pp.175-192

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