Food Beverage Management Concept Development Restaurant Management Chapter

Food & Beverage Management Concept Development & Restaurant Management Chapter 2 & 3…

F & B Management • Todays objective in learning outcomes…. • To understand the CONCEPT of what and how a restaurant works. • The Menu concept……. Restaurant Management • What does the Manager & Head Chef do…. • The Process……. Controlling • Next WEEK: You will present 4 concepts – 2 hotel & 2 non-hotel in groups of 4.

F & B Management – The Concept • Your concept choice is a stepping stone to future decisions and investments, such as location, equipment purchases, number of employees and the kind of marketing strategy you will need. • As you think about opening a new restaurant, take time to examine the following major processes to help define your concept and foundation

The Concept • Decide on Cuisine & Operational Strategy • The Business Plan or Road Map! • You must have an idea for the restaurant first • What type; Italian, French etc. • The menu……kitchen design • Your restaurant will probably fall into basic service categories like the following

Sequence of planning • VISION MISSION • LONG RANGE PLAN • BUSINESS PLAN • MARKETING PLAN BUDGET OPERATING

The Concept – Food & Plan Do You Really Need a concept? . . . . YES…. Why • A franchisee of an already successful pizza chain, and all the details of the concept may be worked out already. • Open a simple pizza place, with no concept, but ……. Pizza and menu • Creating a well-thought-out, concept is recommended • Stronger identity – know future clients know WHAT you are

The Concept – Menu • Fine dining restaurants provide a high perceived value for their guests, defined by beautiful décor, atmosphere, renowned chefs, exceptional service. • Casual Modern dining. Casual dining establishments offer full table service that is more upscale than fast-casual restaurants, but also more affordable than fine dining restaurants. • Fast-casual – Café (Flavors). Also known as quick-casual and limited-service, fast-casual restaurants offer better food quality and improved service over quick-service places. • Quick-service restaurants make a business of convenience and speed of service. Simple décor, inexpensive food items and fast counter-service. Most fast-food places fall in to this category.

The Concept – Food & Plan Types of decisions affect the layout of your restaurant: • the employees you hire, • Food style you serve, • liquor license and take-out, delivery and catering services. Create an Atmosphere – The Space • The atmosphere may be one of the most important methods for achieving your restaurant concept. • What you want your customers to experience when they walk. Consider the human senses:

The Concept – Food & Plan • Taste: The sense of taste is an important aspect for diners everywhere. • A talented chef or cook on staff to create the dishes that keep your guests coming back again and again. • Consistently delicious – Mc. Donalds loyal customers defines the brand. • Sight: What will your customers will see? A concept’s visual effect encompasses more than just the stuff hanging on the walls.

The Concept – Food & Plan – Music. You may want to play a certain type of music to influence your concept. music plays in every location and gives an energetic, exotic feel to the atmosphere. – Colors in the restaurant are meant to evoke certain feelings, and have even been known to encourage guests’ appetites. – Cooking process. Another important aspect to think about regarding sight is the kitchen – will customers see into your kitchen? unique and engaging atmosphere. – Lighting in your restaurant is important. It influences how much people see inside your establishment. Lights help to achieve a certain mood or tone as well.

The Concept – Food & Plan • The lighting in your restaurant is important. It influences how much people see inside your establishment. Lights help to achieve a mood. • Kitchen sounds. In many restaurants, sounds of cooking and food preparation float into the dining area. Sounds of pots and pans clattering, food sizzling and can add energy. l. Dining room sounds. Some restaurant dining rooms are designed very deliberately for acoustic reasons. .

The Concept – Food & Plan Smell: Restaurants have a very specific intent – Aromatic scents fill the air and affect guests as soon as they enter the building. Aromas like freshly-squeezed citrus, sweet flowers or fresh-baked muffins can help define an atmosphere. – Specific food smells. In many restaurants or the Hotel lobby will have a scent…… – The atmosphere makes your restaurant a unique and appealing place to visit. When it comes to atmosphere, consider the details that will make your restaurant a success.

The Concept – Food & Plan Outlining Your Concept • When thinking about devising your own restaurant concept, be sure to spend adequate time outlining the concept on paper, • Consider what things about your restaurant will be important, unique and drive the most business. • Consider how the type of restaurant, the atmosphere and the cuisine will reflect. • Outlining your concept idea is important for your business plan as well, so you can present an effective plan to your investors.

The Concept • There is no formula for a great concept, and even great concepts fail when other negative factors are present. However, having a clearly defined purpose and character of your restaurant will only make it stronger. • Creating your concept will give your restaurant dimension and definition, finding a location, determining a menu, buying equipment, decorating and more. • Make your restaurant easy to identify and easy to enjoy by creating an inviting atmosphere and offerings.

Restaurant Management – Chapter 10 T E A M Work

Restaurant Management – A team effort with the Head Chef De Cuisine – Head Chef This person is in charge of all activities related to the kitchen: menu creation, • Runs the pass – final say • Management of kitchen staff • Ordering and purchasing • Direction of menu • Coach to the chefs • Quality control • All kitchen finances • Stewarding • Works closely with the FOH team……

The Restaurant Manager – Maitre’D – the Orchestra Conductor Restaurant managers are responsible for every aspect of operation In a well run restaurant you may never know that a restaurant manager ever exists. Most people never even see one until something goes wrong. Hair in your food? Poor service? Wrong order? Bet you'll be asking for the manager. .

The Restaurant Manager Relationship Primary Group: Guests…. they pay the bills! Owners – GM-F&B Employee’s…. . Multi-unit – Regional / Area Managers…. . Fellow Managers in a F&B Division or Department…how can you help them Secondary Group Suppliers – Best price, product quality, Promotions etc. Local Community – Charity Government Agencies – Health inspections, RSA, Council……

The Restaurant Management What makes a great restaurant? What do you think? Design = % Food = % Service = % Group work…. . 5 Min…. Groups of 8 • S O P – STANDARD OPERATING PROCEDURES… • Creates consistency in the experience of the operation • Job Breakdown – how to make coffee…. handle a complaint…. • Task are being performed correctly • Training….

The Restaurant Management – Daily & weekly task……outside of operation • WEEKLY: • Inspect restaurant – Management of Labor – faults, lights bulbs costs – ratio planning • Review job performance Review of reservations – table allocation – VIP’s, of individual staff regulars…. • Staff Service training – Staff assignment topic – new menu – new Staff Service training as part wine etc. of briefings • Review of business & Chef communication reservation – increase Check restaurant cleanliness demand / marketing Cash Flow – pay bills…. . • Cash Flow – Bill’s…. DAILY TASK • •

The Restaurant Management – Daily task during the operation DAILY TASK • Management of Labor – costs – ratio planning • Review of reservations – table allocation – VIP’s, regulars…. Staff assignment • Staff Service training as part of briefings • Chef communication • Client communication • Check restaurant cleanliness • Review end of day takings via POS • Check all area, storerooms, expiry dates on food, old stock, slow moving • Walk the floor-meet & greet guests…. MBWA

The Restaurant Management – Control Process • Establish standards Measure Actual Operating Results -> • Compare Actual results with Standards -> Take Corrective Action Evaluate Corrective Action • Use information to design next budget……. . history…. . vital…. . WHY!

F & B Management Hotel Kitchen Org Chart

F & B Management Review of Learning and next week. . 1. The Concept……. . 2. Sequence of Planning 3. The Vision……… 4. Managing a Restaurant 5. The Control Process…… NEXT WEEK: You – Groups of 8……. will present 4 concepts – 2 hotel & 2 non-hotel …PPT to class.