Ch.6: Examples of Each Classification of Restaurants

Give more real life examples of each classification of restaurants

1. Independent Restaurants



Si Sun Fast Food
The owner of Si Sun claims that their restaurant may be the first restaurant selling hamburger in Hong Kong, it has no other branches.

2. Chain Restaurants



Tao Heung Restaurant
They have hot-pot restaurant and Chinese cuisine restaurant.

3. Fine Dining

Sabatini Ristorante Italiano
This fine dining restaurant offer a traditional “Roman cuisine” menu and is served in a countryside setting. The menu features seasonal specialties and is complimented by an extensive wine list.

4. Theme Restaurants

Modern Toilet

The theme of this restaurants are eating in the toilet. No matter the chairs, the containers of the food and beverages are related to toilet equipment.

5. Celebrity Restaurants

So sweet

The dessert restaurant is owned by the artists - Wong Cho Lam.

6. Steak Houses

Magic Cafe & Grill

The steak house is at middle pricing strategy. And it has set dinner and set lunch. It also have facility to hold party.

7. Family Restaurants

Dragon Restaurant

The restaurant is run by a family. The boss, who is the father responsible for cooking and the mother is responsible for the beverages bar.
8. Ethnic Restaurants

Islam Food

The restaurant serves for Islam food only, and it does not have pork dishes.

9. Quick-Service/Fast-Food Restaurants 




McDonald's

It is one of the most successfulfast food restaurant in the world. It keeps refresh its image and introduce new food. It serves high quality food with reasonable price and fast service.

10. Hamburger

Burger King

It provides a variety of hambuger and other fast food such as fried chicken and potato. The special service of burger king it can help the customers to divide the buger into a half. So they can try different favour easily.

11. Pizza

Pizza Hut

It's main dish is pizza, also it offers spaghetti and snacks for customers. It is famous of its delivery pizza in heat service.

12. Chicken

KFC is one of the most successful fast food restaurants in the world. It's slogan is "We do chicken right".

13. Sandwich

Oliver's super sandwichesThe restaurant offers a large variety of sandwiches to the customers with fresh materials.

14. Bakery Cafe

Delifrance

It provides the best-in-town bakery items and their mission is serving the fresh and french food.

15. Hong Kong Style

Capital Cafe

It has opened for a long time and it serves some retrospect food such as egg water and egg tart.

16. Seafood Restaurants

Seafood Island Seafood Restaurant

The restaurant is located in Sai Kung, which has little boat to catch seafood. The customers can buy the seafood in there or bring the seafood by themselves and give the chef in the restaurant to cook.

17.Chinese Dim Sum Restaurants

Tim Ho Wan

It is a traditional dim sum restaurant. It have dim sum have chinese tea.

19. Cha Chaan Teng (Chinese Tea Restaurants)

Australia Dairy Company

The famous food in there is egg sandwich and the Hong Kong style food such as the ordinary meal.

20. Dai Pai Dong

 

Sing Heung Yuen
The customers of dai pai dong have to sit in the outdoor area and the food is made immediately.

Ch.6: Characteristics of Chain & Independent Restaurants

Explore the different characteristics of chain and independent restaurant

         For the ownership, the chain restaurant is usually owned by the corporation. The owners, which are the shareholders, they do not usually involve in the operation of the restaurant. On the other hand, the independent restaurant is usually owned by 1 or more owners, in which they usually involve in the day-to-day operation.

For the linkage, chain restaurant is a group of restaurant owned by the same corporation alike in market, concept, design, service, food, or name. And independent restaurant is not link with any national brand or name.

For the service offered, chain restaurant offers the same menu, food quality, level of service, and similar atmosphere can be found in any one of its restaurants. Instead, independent one offers the owner independence, the owner can create their restaurant's unique style, dishes.


 

For the risk, the chain restaurant has a lower risk because of segment of location. A unsatisfactory revenue from a specific location can be covered by the other location with a high revenue. Also, the brand name of the chain restaurant is well known and provides stable promised services. So the confidence of customers to chain restaurant will be higher. But the chain restaurant has to bear a relatively high risk. As it is difficult to attract and keep the customers.

For the management, chain restaurant have less flexibility compared to independent. As the chain restaurant is globalized, the top management makes decision of the menu or the atmosphere of the restaurant. The lower level management do not have authority to change the menu or settings of the restaurant. Therefore, they are slowly to respond to the customers’ need and need more time to find the customers’ preference. For the independent restaurant, they can know the feedback of customers immediately. Also, the boss can talk to the customers easily. So they can tailor made the dishes which are suitable to different customers’ requirement.

For the financial support, chain restaurant has stronger financial support as it is from a group of restaurant. The owners, who are the stockholders, can support financially. However, the independent restaurant has relatively difficulties to finance for its expansion or operation as it has fewer owners.

Ch.5: Challenges of F&B Operations

Challenges of F&B Operations

1. Competitive Situation

• Producing quality food at the lowest possible cost is a major concern. Manufacturers are responding by identifying opportunities to improve production efficiency by using information systems that monitor operations and provide the capability to analyze results and determine the root cause of problems. The performance of assets is being improved as maintenance regimes are stepped up with improved support and better management of spare parts. And, the operations are reducing utility costs by installing information systems to monitor utility usage and identify opportunities to reduce costs.

2. Multiple and Varied Food

• We live in a mass-customized society – one where consumers want it their way, with the quality and cost levels that they have come to expect. This creates significant pressure on food and beverage manufacturers who have the difficult task of meeting the ongoing evolution of consumer demand. Today’s consumers run the gamut – from those who want healthier choices to others who want more convenient packaging and unique flavors. This increased volume and diversity of products is causing plants to design their lines based on shorter production runs with more changeovers.
• Meeting these demands requires operational flexibility. Restaurants must be able to easily add new products to the mix, change recipes on the fly and quickly implement new operational procedures. In addition, they must execute these changeovers while meeting high sanitation and environmental requirements. All of this has to be done smoothly to reduce time-to-market and limit the impact on operations.

3. Customer Satisfaction

While speed and flexibility are important, plants must also take the steps needed to ensure the highest quality possible. The key to maintaining brand loyalty, which is paramount in this industry, is product consistency — not only batch-to-batch, but facility-to-facility. To meet these consistency requirements, companies need advanced automation and information technology. This technology will help ensure that each batch and each operation is performed the same as the previous one, while simultaneously allowing operators to compensate for process changes and raw material variability that can impact the finished product.

4. Food Safety and Security

As concerns over food safety and transparency continue to grow in the minds of consumers, the restaurants are required to improve the processes that monitor quality and track material through the facility. At each critical control point of the production process, systems are being installed to monitor operations in order to verify that operations have been properly executed. Systems are being implemented to track all raw and in-process material through the entire facility to meet regulations and provide information if a product recall is required. Managers should constantly check the vulnerability of the networks, automation and information systems and implementing changes to protect your systems from intruders. Moreover, they should ensure the food is from the proper sources and up to standards.

Ch.5: Trends of F&B Operations

Trends of F&B Operations

1.Being Responsive to Customers’ Tastes & Market Demand

• In today’s global marketplace, where growth via acquisition is prominent, the key to sustained positive financial performance is the ability to understand and respond to consumer tastes and competitive pressures while reducing cost of production or operations.

2.Being Socially Responsible and Keeping Sustainability

• Restaurants want to have a positive impact on society and the environment. In addition, they want to turn sustainability challenges into business advantages. At the heart of a well-planned sustainability program is the belief that corporate investment in environmental and social responsibility must strengthen business performance to be successful. For instance, part of the revenue goes to some charitable organizations. It must reduce environmental impact, achieve genuine economy in the use of resources, deliver a return on investment, and enhance the equity of the restaurants.

3. Maintaining Customer Loyalty

• Customer loyalty is the key to the success of the business, and maintaining customer loyalty is achieved through consistently manufacturing high-quality food, membership discount, and regular coupons. In doing so, value is added to the brand. Therefore, protecting the brand loyalty is the core to financial strength, whether you are providing a local product, a high-value import, or a global mega-brand.

Ch.5: One Topic - Stewarding Department

One topic about F&B operations: Stewarding Department

As the textbook/notes cover mostly food and beverage operations on land, we have researched some F&B operations on the sea about Stewarding Department. This is based on a floating restaurant F&B operations.



The Stewards Department is responsible for the following:

A. Food and Dry Stores

     1. Purchases

     2. Stowage

     3. Stock Rotation

B. Planning and serving balanced and nutritious meals

C. Sanitation of responsible areas

D. Maintenance of responsible equipment

E. Trash and waste disposal

F. Emergency response as necessary

G. Sanitary and Personal Hygiene

• 1. Practice good personal hygiene and hand washing while maintaining a neat and clean personal appearance while on duty.
• 2. Perform their duties in accordance with accepted standards for safe food handling and sanitation within their work areas.
• 3. Cleaning implements (scrubbers, cloths, etc.) shall be cleaned and dried when not in use or soaked in a bleach solution or other cleaning solution between uses.
• 4. All food service equipment shall be properly cleaned after each use including the preparation area and drink dispensers.
• 5. Countertop areas and equipment on the Mess Deck shall be cleaned/wiped down at least daily.
• 6. Tables, seats and benches shall be wiped down after each meal.
• 7. Mess Decks shall be swept and swabbed daily. Thorough washing of the Galley deck should occur at least weekly.
• 8. All non-skid mats in the Galley shall be washed and disinfected at least weekly.
• 9. Mess Deck and Galley overheads and bulkheads shall be wiped down with a cleaning and disinfecting solution at least once per month.
• 10. Areas (decks and bulkheads) around trash receptacles should receive daily attention.
• 11. Prior to all port arrivals, storerooms and reefer spaces shall be cleaned and organized in preparation for inspection by port authorities and replenishment.
• 12. Be alert for signs of contamination or infestation by pests (insects, rodents, etc.) in Galley and Storerooms. Report such findings to the Master at once.
• 13. No food, galley supplies or equipment may be removed from the ship without the Master’s approval.
• 14. Food Handlers must show evidence of updated immunizations to include:
•   a. Measles/Mumps/Rubella
•   b. Hepatitis “A”
•   c. Annual Purified Protein Derivative (PPD)        (Tuberculosis Test)
•   d. A current tetanus shot is recommended

H. Daily Operations

• 1. Cooks shall be present at their workstations (Galley, Mess Deck, Storerooms, Reefers) during their normal work hours including overtime periods.
• 2. Serve meals promptly at posted meal times. The Master establishes meals times aboard ship.
• 3. Meals should be served at the proper temperatures.
• 4. Ensure proper stock rotation of all foodstuffs to minimize or prevent waste and spoilage.
• 5. Upon receiving stores and provisions, items should be dated as necessary to assist with stock rotation.
• 6. Maintain order in the stowage of provisions: similar items should be stored together; incompatible items should be stored away from one another.
• 7. Store foods at proper temperatures to prevent spoilage.
• 8. Wash or rinse produce as appropriate prior to serving it.
• 9. Ensure availability of foods (midnight rations) for after-hours diners. Leftovers from regular meals may fulfill this requirement as long as they can be made available in convenient portions and in a sanitary manner.

I. Planning

• The Steward is responsible for planning menus and preparing requisitions.

Ch.5: Functions of F&B Operations

Food and Beverage Operations

Functions of Food & Beverage Operations

The Food & Beverage function embraces all aspects of the industry related to the supply and service of food and drink, alcoholic or not. It includes not only the revenue producing areas such as catering and banquets, restaurants and room service, lounge and bar, but also the supporting services like wash-up, still room, kitchens, stewarding, still room and stores. All can be seen in a wide variety of sectors in both market and cost oriented operations. In the hotel industry, food and beverage revenues account for about 40% of total sales.