Analysis of Managing Food and Beverage Operations: Business Strategies

This report delves into the intricacies of managing food and beverage operations, providing a comprehensive overview of the industry. It begins by exploring various business types within the sector, profiling businesses like The Restaurant Group. The report then examines national and international rating systems, such as the Michelin Star system, and discusses current and future trends impacting the industry, including the rise of veganism and food applications. It further compares and contrasts operational and marketing technologies used by food and beverage businesses, analyzes factors influencing consumer choices, and investigates strategies for attracting and retaining a loyal customer base. The report also covers consumer decision-making processes, the impact of individual backgrounds and income levels, and the influence of taste and preferences. It concludes by summarizing key findings and recommendations for success in the competitive food and beverage market.

MANAGING FOOD AND
BEVERAGE OPERATIONS

Table of Contents
INTRODUCTION ..........................................................................................................................3
P1 Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry. ......................................................................3
P2 Explain different rating systems used for the food and beverage industry nationally and
internationally.............................................................................................................................4
P3 Discuss the current and future trends affecting food and beverage businesses.....................5
P6 Compare and contrast different operational and marketing technology for a range of
different types of food and beverage businesses.........................................................................6
P7 Investigate the factors that influence the consumers’ decision on which food and beverage
outlets they choose......................................................................................................................7
P8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base..............................................................................................................................8
P4 and P5 covered in PPT...........................................................................................................8
CONCLUSION ...............................................................................................................................8
REFERENCES ...............................................................................................................................9
Books and Journal ......................................................................................................................9

INTRODUCTION
Food and Beverage industry is known as of the most popular as well as leading industry in
hospitality sector. The growth and development of the respective industry is facilitated through
the combination of various variables (Bucak and Yiğit, 2021). The report highlights upon the
various the various branches available in the food and beverage industry. It details about The
Restaurant Group and the practices adopted buy the firm in order to emerge as a successful
enterprise in the market.
P1 Explore different types of businesses within the food and beverage industry, profiling a
chosen business within each area of the industry.
Food and beverage industry can be characterised as an industry that has a wide range of scope
for the introduction of new and innovative business ventures and entails various businesses
within the same. The respective sector has the potential to provide various diverse career
opportunists to the individuals passionate about working in the same. The food and beverage
industry has various branches which can be capitalised by organisation in order to expand heir
current line of business as well as excel in the one of the same. Some of the extensions provided
by the Food and beverage industry are as follows :-
Pubs
Pubs can be characterised as a place wherein cocktails, mock-tails, beers and drinks are served to
the customers.
Confectioneries
Confectioneries can be termed as a business wherein the cakes and bakery products and services
are rendered to the customer. It involves the preparation of chocolates and sweet items in order
to satisfy the sweet tooth of the individuals interested in consuming the same.
Restaurants
It can be termed as a business wherein delicious meals and exotic drinks are catered to the
customers.
Cafe
It can be termed as a type business which involves providing attractive meals and drinks to the
customers. Cafe's usually caters light weight meals to the individuals who like to munch
something in between the day.

The Restaurant Group is one of the most popular names in the hospitality business across United
Kingdom. The respective business group has led to the emergence of numerous brands which
caters to millions of customer by fulfilling their needs and wants in every field of hospitality
where its food outlets, leisure places, travel, pubs and restaurants (Angelia and Toni, 2020). The
respective organisation has been able to design and develop a portfolio of business that has
alleviated the business operations to an extreme.
P2 Explain different rating systems used for the food and beverage industry nationally and
internationally
There numerous rating systems development so as to rate the service activities of food and
beverage industry. Two of the most well known rating methods are mentioned below :-
Michelin Rating System
In the respective rating system, the organisations that are rendering their services in the food and
beverage industry are graded on the basis of the quality delivered by them. This is rating system
wherein the chefs of restaurants and hotels engages in the hospitality business are graded with
stars which helps the customers to gain insights and relevant overview about the quality services
delivered by the same (Santosa, 2020). Michelin Rating System is ranked as one of the most
authentic rating systems in the world. The Michelin rating is known to impact the success of a
food and beverage outlets in the target market as customers look forwards towards the rating
provided by the them so as to facilitate the decision of whether the customer would like to invest
in the respective outlet or not.
Hence, national as well as internal organisation's chefs try their best in order to acquire good
Michelin stars so as to generate more profitability in the concerned industry and to emerge as one
of the leading brands in the market domain.
Star rating
It is rating system that involves rating the food and beverage outlets management and operations
in terms of stars. The respective rating is facilitates in order to inform the customers about the
quality of the service provided by a hospitality outlet. The 5th star is considered as the highest
star. In this form of rating system , the hospitality firm are ranked against 5 stars wherein the
highest star is facilitates to the firms that provides brilliant services in all sections provided by
the firm.

P3 Discuss the current and future trends affecting food and beverage businesses
Trend can be characterised as an attribute that can assist the organisations working in the food
and beverage business to adjust as well as align their business functions in accordance with
ongoing market scenario in the respective industry. The Restaurant Group also needs to monitor
and optimise upon the current as well as the upcoming trends in the market so as to gain
competitive benefits in the same.
The current trends impacting the food and beverage industry are mentioned below :-
 The reduction in the interest of the customers towards visiting pubs and bars has led to
the downfall in the growth rate of pubs as well as party places (Maksvytienė and
Nemanytė, 2020). The COVID -19 can be held be held responsible for the same as
individuals are avoiding getting involved in huge gatherings so as to protect and prevent
themselves from the ongoing pandemic across the globe.
 Veganism can also be termed as an emerging trend that involves the elimination of dairy
or animal produced products from the diet of the individuals. Individuals are preferring
plant base products for consumption in order to become more healthy and reduce the
intake of fat in their regular diet plans.
 People are getting more influenced by the street food culture as it is more time as well as
cost efficient.
The future trends that may impose implications and effect the trends of the food and beverage
industry are as follows :-
 Food applications will be a huge trend in the near future wherein the majority of the
individuals will be ordering and receiving the food at their doorsteps. This will adversly
effect and hamper the business of the restaurants who do not indulge in online ordering of
meals.
 Fusion Cooking will also emerge as one of the budding trend in the future as the
customers will like to have meals that are an amalgamation of traditional taste and
modern cooking.
 The technology will also provide the scope for various modification and improvisations
in the organisational operations such as customers will be able access the hotel rooms
with the help of of their smartphones. This will save the time of the customers and
provide them with an effective luxurious customer experience as well.

P6 Compare and contrast different operational and marketing technology for a range of different
types of food and beverage businesses
Business Organisation Operational Marketing
The Restaurant Group The respective hospitality firm
capitalises upon the payment
technology wherein the
individuals or the guests can
pay the bills through online
transfers (Jacob, 2020). This
practice leads to the promotion
of contact less and paper less
payment which enhance the
credibility of the organisation
as well.
Customer relationship
management systems allows
the organisation to manage the
interactions between the
customers and the organisation
in an effective way so that
grievances as well as the
feedbacks of the same are
handled appropriately.
The company facilitates the
surveillance of its equipment
through utilisation of
informational technology soft-
wares. The concerned
technology also helps the
company to keep an eye on the
organisational resources so as
to identity and determine any
sort of deviation and correct
the same.
Emails as well as brochures
are utilised by the organisation
in order to facilitate the
promotion of the firm among
the potential customers of the
firm. It also helps the
organisation in briefing the
customers about the new
policies as well as procedures
of the organisation.
Systemic and orderly records
pertaining to the personnel and
management staff of the
organisation are maintained
The social media portals such
as twitter , Facebook and
Instagram, are utilised by the
firm in order to enhance the

through the optimisation of the
technological applications in
order to enhance the
operations management of the
respective hotel organisation.
awareness about the
organisation's offering among
the target market.
P7 Investigate the factors that influence the consumers’ decision on which food and beverage
outlets they choose
There are numerous factors that manipulate the decision of the consumers in context to what
organisation they should choose. Some of the factors and forces that govern their decision
making are as follows :-
Individual's background
The culture and background of a customer facilitate the guidance of the purchase behaviour of
the same. An individual coming from a very narrow background did not have any exposure will
likely to invest in simple and reliable food and beverage outlet (Akinwale, 2020). Whereas an
individual coming from a very modern background will likely to invest in a high end restaurant
or hotel in order to enjoy the services provided by the same,.
Income
The income play a vital role in influence the choice and preferences of the consumers. The
individuals that have earn a high level of income will like to go for lavish hotel as they can
afford the luxury provided by the same (Hanum and Muda, 2020). The individuals that have
middle or low level of income generation will go for the affordable hotel with medium quality
service hotel and restaurants.
Choice and preferences
The taste as well as preference of the consumers also effect their decision making process. An
individual who is interested in eating Mexican food will obviously choose to eat an Mexican
hotel. An individual who is interested in eating Chinese food will go for a Chinese outlet. Thus,
the reference of customer and his/her area of interest is a very significant factor that helps the
same in forming the decisions pertaining to what outlet one should select.

P8 Analyse strategies used in a range of food and beverage outlets to attract and build a loyal
customer base
Quality Service
In order to build a loyal customer base, The Restaurant Group should focus towards providing
best quality services to the customers. This will help the organisation in establishing a good
image of the organisation in the market industry. The organisation should concentrated upon
enriching he consumer experience in such a manner that the satisfaction levels of the same is
enhanced to maximum limit.
Rewards
Providing effective rewards and discounts will help the respective organisation in attracting more
and more customers towards the firm. This will also enhance the retention of customers as
rewards and discounts helps the company to engage the consumers in the business activities in an
effective manner.
Quick Redress-al of grievances
The consumer feedback and concerns are required to be responded as soon as possible. This
practice helps the organisation to solve the queries of the queried in an efficient manner. The
effective resolution of the feedback and complaints will help the company to win the trust of the
consumers which will help the same to retain the customer for a longer provided of time.
P4 and P5 covered in PPT
CONCLUSION
From the above assessment, it can be summarised that The Restaurant Group is engaged in
various business outlets in the hospitality sector. The company is capitalising upon implementing
modification and aligning its services with the trends in the market in order to leverage from the
same. Thus, it can be stated that in order to carry out successful operations in the food and
beverage industry, the firms are required to oblige with the legal considerations to concentrate
ion the development of management skills that can helps the same in meeting the customer
exceptions and satisfying the same in an effective and productive manner.

REFERENCES
Books and Journal
Bucak, T. and Yiğit, S., 2021. The future of the chef occupation and the food and beverage
sector after the COVID-19 outbreak: Opinions of Turkish chefs. International Journal
of Hospitality Management, 92, p.102682.
Angelia, N. and Toni, N., 2020. The Analysis of Factors Affecting Dividend Policy in Food and
Beverage Sector Manufacturing Companies Listed in Indonesia Stock Exchange in
2015-2017. Budapest International Research and Critics Institute (BIRCI-Journal):
Humanities and Social Sciences, 3(2), pp.902-910.
Santosa, P.W., 2020. The Effect of Financial Performance and Innovation on Leverage:
Evidence from Indonesian Food and Beverage Sector. Organizations and Markets in
Emerging Economies, 11(2), pp.367-388.
Maksvytienė, I. and Nemanytė, R., 2020. Assesment of export competitiveness of European
Union countries in the food and beverage sector. Applied Economics: Systematic
Research, (14.1), pp.77-92.
Hanum, Z. and Muda, I., 2020. Effect of Tax Planning on Profit Management in Registered Food
and Beverage Sub Sector Manufacturing Companies On the Indonesia Stock Exchange.
Junior Scientific Researcher, 6(1), pp.48-57.
Akinwale, Y.O., 2020. Technology innovation and financial performance of MSMEs during
Covid-19 lockdown in Dammam area of Saudi Arabia: a case of food and beverage
sector. International Journal of Technological Learning, Innovation and Development,
12(2), pp.136-152.
Jacob, G., 2020. Food for thought: How to improve through actionable data-making data the
lifeblood of your food and beverage manufacturing. Australian and New Zealand
Grapegrower and Winemaker, (680), p.26.