Falinason inc | What is a food and beverage business?


Presentation Description

What is a food and beverage business? This topic is briefly explained by Falinason Inc.


Presentation Transcript

slide 1:

What is a food and beverage business Falinason inc

slide 2:

Food and beverage business: A business operated to prepare serve sell or provide food for people to eat

slide 3:

Segments of the food and beverage industry •Commercial foodservice •Institutional foodservice •Foodservice in a consumer business

slide 4:

Commercial foodservice: Profit-driven businesses that compete for customers’ dollars by preparing serving selling or providing food for immediate consumption Quick Service: •Fast food restaurants •Cafeteria operations •Buffet restaurants •Carry-out Full Service: Fine dining •Casual •Catering operations •Hotel and Club

slide 5:

Fine dining operations •Customers are seated at tables and a server takes guests’ orders. •Meal selections come from a set menu with daily specials. •Food and service is of highest quality. •Prices are consistent with quality—high. •Atmosphere is important. •Food is cooked to individual order. •Service is concentrated and the ratio of servers to customers is high. •Dining is enjoyed over an extended period of time. •Chefs are highly qualified and their skills contribute to atmosphere. •These businesses are frequented by only a small percentage of population.

slide 6:

Fast food restaurants •Facilities and operations are designed for faster service. •Counter service and/or drive-thru window service are provided. •Menu choices are minimal. •Food preparation time is quick. •The customer dining area is small. •Atmosphere does not encourage customers to linger over meals.

slide 7:

Cafeteria operations •Consists of a long serving line with menu items on display •Customers move their trays along the serving line and ask food servers to plate the item they select. •A hot line/side and a cold line/side are often provided. •Dining areas are large to serve large groups. •Customers get food items take trays with them and seat themselves.

slide 8:

Buffet Restaurants •Food is displayed on special tables that keep the food hot or cold. •Customers get up and down from their tables to get the food they want. •Servers clear the dirty dishes and may provide beverage service. •Buffet service is capable of handling large groups of people.

slide 9:

Theme Restaurants •Carry out a common theme throughout all parts of the operation menu items décor servers’ uniforms and sometimes music are factors in setting theme •“Total experience”

slide 10:

Ethnic Restaurants •Most are independently owned. •Several notable successful chains •Serve needs of immigrants in the area and customers who want to try something new

slide 11:

Family Restaurants •Cater to all members of the family •Relaxed setting menu provides for all ages •Some have salad and dessert bars •Special menus for children •All-day menus

slide 12:

Catering Operations •Provide food beverages and service for special occasions •May have their own location and cater groups there or they may cater to groups at other locations •Coordinate many details and must keep in close touch with the customer •Weather may impact outdoor activities

slide 13:

Institutional Foodservice: Foodservice that is provided to customers in an institution such as a hospital prison school or the military •In-house foodservice •Contract foodservice

slide 14:

In-house foodservice: A foodservice operation that is run by the business itself

slide 15:

Contract foodservice: An institutional foodservice operation that is run by an outside foodservice agency

slide 16:

Foodservice in a consumer business: 3 types – recreationretail and transportation •A food and beverage business sometimes operates within another business. •The food is not the main purpose of going to these attractions or locations but it enhances the experience. •These businesses have characteristics of both institutional and commercial foodservice. •Examples: airports and sports arenas

slide 17:

Factors affecting location •What are demographics of surrounding population •Is there growth in immediate area •What is existing public infrastructure •Does the property/building have good access •Is there enough parking •Is the property visible from surrounding roadways •Who are the competitors Location is key factor in marketing mix

slide 18:

Foodservice Industry Trends •Americans eat approximately half of their meals away from home. •When dining at home Americans want food items that are convenient and quick to prepare. •Take-out continues to be popular. •Consumers expect high-quality ingredients. •Theme restaurants make eating out entertaining not just convenient. •Healthy choices are very important. •Technology has improved service.

slide 19:

Advertising in the food and beverage industry •Smaller operations can target local markets through local media. •National chains use television for broad exposure. •Magazine ads can target specific markets and geographic areas. •Billboards are used to direct tourists to businesses in the local area.

slide 20:

Personal selling in the food and beverage industry •Suggestive selling is important in any restaurant. •A server’s knowledge of the product and preparation methods helps the sales process and image of the business. •The one-on-one customer contact generates immediate feedback.

slide 21:

Sales promotion in the food and beverage industry •Toys in kid’s meals t-shirts and specialty glassware •Temporary plans incorporated to bring customers into the business •Rate cards and informal surveys •Table tents •Sales promotions are only as effective as the salesperson trying to sell them.

slide 22:

Thank You

authorStream Live Help