Detailed Consultancy Report: Food and Beverage Operations Management

This report provides a detailed consultancy analysis of food and beverage operations management, focusing on menu planning, costing, and design. It evaluates the menu of the Sofitel Hotel, including pricing strategies for various dishes such as salads, pizzas, soups, curries, and grills. The report delves into menu planning considerations for new restaurants, emphasizing the importance of cover design, pricing strategies, and detailed descriptions. It also addresses constraints such as skilled staff and raw material availability. Furthermore, the report identifies and analyzes sustainable menu planning considerations for a new Italian restaurant, highlighting the importance of customer preferences, item durability, and seasonal food items. The conclusion underscores the critical role of menu design and ethical supply chain management in achieving success and a strong brand image within the food and beverage industry, emphasizing the need for effective menu planning and addressing potential constraints.

FOOD AND
BEVERAGE
OPERATIONS
MANAGEMENT
ASSESSMENT 2
1

Contents
INTRODUCTION...........................................................................................................................3
TASK...............................................................................................................................................3
Choose a menu from one of the restaurants of your choice for evaluation. Provide a detailed
consultancy report (costing, pricing and design), which evaluates the menu that you have
chosen..........................................................................................................................................3
Analyse menu planning considerations and constraints for the new restaurant..........................4
Identify and analyse sustainable menu planning considerations for the new Italian restaurant.. 4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6
2

INTRODUCTION
The aim of preparing this report is to get understanding of various main elements that are
considered in food and beverage industry. Food and beverage industry defines operations and
workings of certain hotels or restaurants that serve its offerings to their customers in a form of
food items or beverages (Conrad and Blackstone, 2021). Food and beverages can be of any kind
such as pure vegetarian, non-vegetarian, Chinese, Italian, French, or of any other form.
Beverages include soft and hard drinks such as non-alcoholic and alcoholics that are served in
bars or restaurants. The present report comprises of understanding pricing of menu, constraints,
design, ethical and sustainable concerns in order to have healthier menu. Sofitel hotel is being
considered in order to have effective understanding of planning considerations.
TASK
Choose a menu from one of the restaurants of your choice for evaluation. Provide a detailed
consultancy report (costing, pricing and design), which evaluates the menu that you have
chosen.
The term menu refers to a list of food and beverage items that a hotel or restaurant offers to
its customers and earns revenue form such offerings (Edwards, 2020). The menu of Sofitel hotel
UK is mentioned under, Sofitel hotel offers following items:
Salad, pizza, curie, soup, cheesecake, temptation, grill, cutlet, fish, and many more in both
variants that is vegetarian as well as non-vegetarian.
The Costing or pricing of Sofitel menu is mentioned below:
 Salad prices ranges from £7.25 per plate to £13.50 per plate.
 Verities in Pizza range from £13.50 to £19.00 as per order.
 Soup starts from £9.50 up-to £17.50 per order.
 Prices of Curry start from £16.50 per plate.
 Temptations are available from £5.50 to £7.50 per piece.
 Grills ranges from £17.50 to £29.50 per plate.
 Dishes made form fish are available from £18.50 to £18.75 per plate.
The food and beverages are designed in a way that presents a taste of various forms such as
Chinese, Italian, Indian and other which attracts customers to place more than one order at a
time.
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Analyse menu planning considerations and constraints for the new restaurant.
In order to have menu planning for a new restaurant it is very necessary to have certain
considerations in mind so to have effective menu planning because opening of new restaurant
rings lot of constraints with it which can effect menu planning (Noone and Cachia, 2020). The
various considerations for menu planning in new restaurant are mentioned below:
 Cover Page: First impression is the last impression is a common saying but plays a
very important role in attracting customers. Eye catching design, tag line and
information on cover page encourage customers to place order even if they do not
wish to have.
 Prices of dishes: Low prices of food and beverages by a new restaurant are
beneficial for them to have orders from customers because price is a big factor in
which every individual focuses before placing an order.
 Description: It is very important to mention required description of food and
beverage by seeking which a customer places the order.
There are several more things on which a planner should focus such as language, menu
for kids, proper presentation of menu, photographs of some food items, etc.
The various constraints that emerge at the time of menu planning are mentioned below:
 Skilled Staff: This gives rise to a thought that whether hotel or restaurant will have
chefs that can make such food which they are wishing to add in their menu or they
need to look for special chefs for particular dishes (Okumus, 2020).
 Availability of Raw Materials: It is a matter of concern for hotelier or restaurant
owner to analyse the availability of raw material that is required in order to prepare
food which they are planning to mention in their menu. If there is no availability or it
involves huge cost to purchase then they should not add those in their menu.
Identify and analyse sustainable menu planning considerations for the new Italian restaurant.
Sustainable menu planning refers to a setting of food and beverage menu in a way that can
lasts for long term or does not requires getting modification in near future (Raucci, Lepore and
Sabatiello, 2020).The considerations for the new Italian restaurant menu are mentioned below:
 Customer preferences: It is beneficial to add those dishes which are preferred by
customers because adding of those items which are not in demand will not bring
orders for hotel or restaurant from customers point.
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 Durability of items: Adding those items in food menu that can preserve by
customers for specific time if orders are takeaway is beneficial to add in menu
(Saiki and et. al., 2020).
 Seasonal Italian food items: Menu that comprises of seasonal Italian food are
more preferred and ordered by customers so a planner must not forget to add
seasonal items in its menu.
There are various other considerations that are need to be taken care by a menu planner
for a new Italian restaurant such as light food, Italian touch in food, items that are liked
by kids and adults, etc.
CONCLUSION
From the above report it is concluded that menu plays a very important role in success
and high brand image of hotel or restraint in market. Minimal price and cost of food and
beverage items with effective designing attracts more and more customers to place order with
hotel. Menu planning is required to be done in very effective manner by considering various
points in mind. Planning of menu involves several constraints that hotelier or restraint owner
needs to take care and tries to solve those constraints so to have best suitable menu in their
restaurant. Having ethical and sustainable supply chain management in food and beverage
operations allows hotels or restaurants to have competitive advantage in industry.
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REFERENCES
Books and Journals
Conrad, Z. and Blackstone, N.T., 2021. Identifying the links between consumer food waste,
nutrition, and environmental sustainability: a narrative review. Nutrition Reviews. 79(3). pp.301-
314.
Edwards, J.S., 2020. An Overview of the Foodservice Industry. Handbook of Eating and
Drinking: Interdisciplinary Perspectives, pp.983-1006.
Noone, B.M. and Cachia, G., 2020. Menu engineering re-engineered: Accounting for menu item
substitutes in pricing and menu placement decisions. International Journal of Hospitality
Management. 87. p.102504.
Okumus, B., 2020. How do hotels manage food waste? evidence from hotels in Orlando,
Florida. Journal of Hospitality Marketing & Management. 29(3). pp.291-309.
Raucci, D., Lepore, D. and Sabatiello, R., 2020. Activity-based pricing in small and medium-
sized restaurants. Evidence from the Italian context. International Journal of Culture, Tourism
and Hospitality Research.
Saiki and et. al., 2020. Restaurant menu-planning in Japan: A qualitative analysis. Journal of
Foodservice Business Research, pp.1-12.
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