Traditional and Emerging Practices

Question: Discuss about the Traditional and Emerging Practices. Answer: Introduction Bellini Italian restaurant is located in the capital city of Australia and MR. Francesco Del Piero is the owner of the restaurant. The restaurant has the capacity of 78 seats and the theme used in the restaurant is authentic Italian, according to the information given in the case study. The owner of the restaurant is concerned with the business of his restaurant, as we came to know from the case study that during the mid-week period the restaurant is very quiet. The owner wants to rejuvenate the business of his restaurant by applying different- different management and his leadership skills, which will help him in increasing his business. The owner is also thinking of introducing a new concept of all you can eat buffet concept, which will help in increasing the sales volume and automatically increases the profit profile of the restaurant. Therefore, depending upon the case study the report has been prepared for increasing the business of the restaurant. Francesco's strategy The owner of the restaurant wants to introduce all you can eat buffet strategy during the mid-week period for increasing the sale of the restaurant. As given in the case study, MR. Francesco feels that the price of some of the items on the menu of the restaurant is very high, which are directly influencing the sale of those items in the mid-week period. Thus, having a great impact on the overall sale of the restaurant. Therefore, for increasing the sale of the restaurant the owner has decided to introduce an all you can eat buffet on selected days of the weak, i.e., on Monday, Tuesday and Wednesday. He has also introduced this buffet system at different- different prices for both the adult as well as children. The buffet system helps in quicker turnover of the tables or we can say no need to wait for the meals to arrive. By introducing the buffet system the wastage of the food can easily be decreased, because todays left items can be used for the next day by making the use of roastin g and many other procedures. The buffet system also helps in decreasing the labor cost and fulfills all the requirements on low cost starches (Mohammed, 2007). Therefore, by applying this topology the wastage of the food products will decrease and directly influences the profit ratio of the restaurant. Key information to be monitored Introducing the buffet system in the restaurant needs, monitoring of the various factors related to this strategy. The important or we can say the necessary factors required for the successful implementation of the all you can eat buffet in the restaurant are discussed below. Customer visitation and perception of the successful business of a restaurant customer satisfaction is one of the most important factors. Expectations of the customer are high while dining outside the home therefore, the management of the restaurant should make special efforts for the fulfillment of the customers expectations. The buffet introduced by the restaurant on the selected days will surely attract the people towards the restaurant and the management should make timely surveys for making the various judgements regarding the sale of the food items etc. Food and beverage management The management of the restaurant should make specific plans for the management of the food items to be prepared. The management should follow a timetable for preparing the different- different food items on the different days of a week. Items to be prepared should depend upon the size and scope of its sell in the restaurant (Tung, 2003). The management should work according to the timely surveys, which gives information about the demands of the customer. It is the responsibility of the management to keep an eye on the customers interest. The management should prepare those products, whose sale is higher on the routine basis. All this will help in decreasing the wastage of the food products and directly influences the overall sale and profit ratio of the restaurant. By using the method of deep fry or half- cooked method the food items can be stored easily for a long time and can be used further, which is also helpful in decreasing the wastage and thus inc reases the profit of the restaurant (Davis, et al., 2008). Buffet vs A La Carte these are the two methods of serving food to the customers in a restaurant. In the buffet system food is placed in one place and the customers have to serve themselves according to their requirement, but on the other hand, in the A La Carte system the food items are served by the waiters to the customers. In A La Carte method the price of the food items is not fixed, i.e., each item in the A La Carte style has a different price, but on the other hand, in the buffet system the items are and the price of the buffet is fixed. Therefore, these are the two main differences between the A La Carte and the buffet system (Universtiy, 2016). Problem investigation and strategy used to improve profitability To improve the overall profit ratio of the restaurant the management should make various efforts related to the services they are providing to the customers. They need to make several surveys for improving the quality of their services, food quality, etc. Timely surveys help the management in investing the various problems affecting the sale of the restaurant. Therefore, for improving the overall profitability the management should focus on some major factors which are discussed below. Food service best class of services should be provided by the management to their customers according to the customers requirement. Management needs to take timely feedbacks from the staff as well as from the customers related to any type of issue being faced either by the customers or by the staff (Jordano's Inc., 2016). Food quality and safety customers nowadays are very health conscious and are extremely concerned about the various safety methods being used by the restaurant related to the food products being served to them. The management should take strict actions related to the safety measures of the food provided to the customers. They should use good cooking equipment for preparing the food items. They also need to focus on the environmental conditions for making a good image of their restaurant in the market. Embracing Technology the management should use the latest technology like online marketing, hiring, productivity, data mining, etc. for increasing the popularity of their restaurant among the people across the country. Online marketing helps in making the people aware about the productivity and the personality of the restaurant. This can easily be done through the help of various social media channels being used by each and every person across the globe (Landau, 2016). Marketing by making the use of social media channels and many other promotion methods the popularity of the restaurant can easily be increased among the people. Management should make timely efforts for the public relations or we can say making good relations with the customers. The restaurant should provide festive discounts and any other rewarding system for connecting more and more people towards them (Ferasat, 2009). Creativity the restaurant can easily attract more and more people towards them by creating new-new dishes, drinks and presentation methods of the food products. The new method of representing the food products among the customers will help in attracting more and more customers, thus helps in increasing the sale of the restaurant and directly influences the profit of the restaurant. Conclusion For increasing the profit of the restaurant the loyalty of the customers is very necessary and to gain this, the management of the restaurant should provide the best environment to their customers. Variety of products should be delivered by the restaurant to their customers. They should make several surveys for knowing the satisfaction level of the customer as well as staff working in the restaurant. The management should make personal relations with the customers in achieving their loyalty. They should make the use of latest technology for providing the best quality of food and any other type of service to their customers. By making the use of social media channels and any other promotional schemes they can easily connect to more and more people across the globe and can increase the popularity of the restaurant. All these efforts will help in increasing the productivity of the restaurant, i.e., the restaurant will become popular among the people, which will increase the sale of the restaurant and thus increases the overall profit of the restaurant. Further, all these factors will increase the overall sustainability of the restaurant. References Davis, B., Lockwood, A., Pantelidis, L. Alcott, P., 2008. Food and Beverage Management. 4th ed.: Routledge. Ferasat, K., 2009. Five Tactics to Create a Sustainable Restaurant Business. Using Traditional and Emerging Practices for Managing and Growing Your Dining Establishment, 12(4). Jordano's Inc., 2016. 10 Ways to Increase Restaurant Revenue, Available at: https://www.jordanos.com/JFS/index.php?id=409PHPSESSID=7abf6f64179e15ec194de1f2163447b2 Landau, C., 2016. 6 Ways to Increase Sales for Your Restaurant, Available at: https://articles.bplans.com/6-ways-to-increase-sales-for-your-restaurant/ Mohammed, R., 2007. How Do Restaurant Buffets Make Money?. 27 February, Available at: https://www.pricingforprofit.com/pricing-strategy-blog/how-do-restaurant-buffets-make-money.htm Tung, W., 2003. A customer perception and satisfaction survey for a chinese buffet, Available at: https://www2.uwstout.edu/content/lib/thesis/2003/2003tungw.pdf?bcsi_scan_f5761508bdf24bd5=1 Universtiy, J. . W., 2016. Restaurant, Food Beverage Management, Available at: https://academics.jwu.edu/school-of-hospitality/restaurant-food-and-beverage-management-bs/