Commercial Food Production Management

Document Type:Business Plan

Subject Area:Business

Document 1

However, the core of the fast-food industry is all about providing the customers with exciting experiences every single segmentation of the restaurant. The main concern in the fast-food industry is how the experience is delivered to the customers. The main organization I would operate is a fast-food restaurant mainly offering special meals, snacks and drinks. Throughout this paper, I have discussed different aspects of the kind of restaurant I would like to operate. For instance, I have drafted a mission statement which the organization would focus on, provided an appropriate organizational chart and job descriptions of the different personnel, and the 4p’s of marketing. Additionally, the paper provides a detailed description of the fast-food restaurant's menu as well as the mustard balsamic vinaigrette salad which will be the restaurants signature item. A design of the FOH and BOH of the restaurant is also provided. Lastly, a 3-year income statement is provided to show the restaurant’s financial performance. Type of business In the hospitality industry, food and beverage tend to reign as a supreme sector. Actually, it’s the largest element when it comes to the hospitality industry. It takes different forms including fast-food eateries, high-end restaurant, quick-service establishments, and also catering establishments among many other manifestations. I chose to operate a fast-food establishment which is what I will mainly focus on throughout this paper. The restaurant will feature course meals, drinks and also a plethora of many other food services. In such fast-food establishments, the main competition is for customers who look forward to garnering quick snacks, meals and also drinks and generally tend to have fewer employees compared to full-service restaurants.

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Actually, in fast-food restaurants, self-service happen to be the norm. This is the kind of business I would like to operate and focus more on throughout this paper. When on the go or when people travel to different countries, people always look for snacks, meals and also drinks and also like tasting local cuisines which is what the fast-food restaurant will focus mainly on; offering excellent customer service and providing excellent fast-food snacks, meals, and drinks. Mission statement A mission statement generally communicates what an organization actually does and should always be clear, concise and above all useful for the success of the organization. For any organization to set the direction for its operations and succeed in attaining its goals and objectives, a vision statement is very important as it helps an organization build brand loyalty (Griffin, 2011).

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Below is a vision statement for the fast-food restaurant I would consider operating. The bookkeeper or rather an accountant will be responsible for financial matters of the restaurant and keeping records. The bookkeeper is also responsible for preparing monthly financial statements. The bookkeeper will report to both the general manager and the owners of the restaurant. Position staff like busser will be responsible for taking away all the soiled dishes and linings from the eating tables. They are also responsible for setting tables properly and ensuring the tables and the surrounding areas are clean and presentable. The quality of the product will be aimed at attracting more customers to the restaurant and thus improving general productivity. Price The product pricing of the fast-food restaurant will follow a pricing scheme that ensures that the product cost is approximately 40% of the total retail price.

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Place. This section mainly focuses on how the food products are distributed to reach customers who make delivery orders. The products of the fast-food restaurant will be dispersed through a takeout model where the clients will have the chance to make a call to the establishment and after that go to the eatery to collect their order. For instance, items like appetizers, soups, and salads will appear first then followed by items like desserts. The menu will also put star things on the pages that have more visual style than others and furthermore set markers or photos around the highlighted things to measure more consideration (Aaron Allen & Associates, 2012). The main menu items will include French fries, premium salads, and the special vinaigrette salad. desserts, specialty soups, egg muffins, baked pies, chicken nuggets, double cheeseburgers, and also sandwiches.

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Signature items Generally, the signature item is that specific meal or even drink that the eatery has made individually and is exceptionally outstanding for attracting customers to the restaurant. The restaurant will be offering a menu with a huge selection of large size, tasty salads complementing the delicious mustard balsamic vinaigrette salad. To be able to feature the signature item for best results for the restaurant, the fast-food restaurant will ensure to add positive customer feedbacks to the menu and also provide a well-designed tabletop display to attract more and more customers. Additionally, the servers welcoming the customers will also highlight to them about the signature item. What’s more, the restaurant will offer the special salad to its customers for free for a short period to improve the restaurant’s notoriety with these clients and guarantee to increase profitable input from every one of the endeavors made (Saporito, 2017).

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Standardized recipes A standardized recipe is a certain standard-of-utilization of specific measurements when it comes to cooking including standardized cooking, temperature, time, and amount among others. On one cut of toast, put the turkey and lettuce. Cover with a cut of toast, at that point the bacon and tomato. Top with the last cut of toast. Nutrition Facts Per Serving: 818 calories; 61. g fat; 44. The restaurant will ensure to clean and sanitize or the cutting boards, utensils and cooking vessels to avoid any unsafe conditions or foods. What’s more, the staff will only be allowed to take out what they will prepare at the time from the storage station. Cooking food The restaurant will ensure that food is cooked to its maximum internal temperature for the purpose of reducing pathogens. Line cooks will always be encouraged to wash their hands when cooking to avoid germ contamination.

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Cooks will always be encouraged to know what they are cooking before they even start and always check the internal temperatures required before the food is served. The eating area will contain a seating structure of four seats for each table and even provide two special seats for a table for lovers who make special requests through the host of the restaurant. To enhance FOH customer service, the front of house staff will be well trained to excel in customer service and also handling FOH problems when they arise. FOH promotions like free drinks food special will be offered at certain times. BOH layout The Back-of-house (BOH) is the part of the restaurant that guests cannot see. It’s the opposite of the front-of-house. Below is an example income statement for the fast-food restaurant for a period of 3years.

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XXX fast-food restaurant Income statement For the year ended June 30, 2017 Revenues Year 1 Year 2 Year 3 Food $ 880,000 $ 910, 000 $ 990,000 Drinks 200,000 220, 000 250,000 1Others 30,000 32,000 35,000 Total revenues $ 1,110,000 $ 1,162,000 $ 1,275,000 Cost of sales Food $ 300,000 $ 310,000 $ 330,000 Drinks 50,500 61, 000 68,000 Others 10,000 14,000 22,000 Total cost of goods sold $ 360,500 $ 385,000 $ 400,000 Gross profit Food $ 580, 000 $ 600,000 $ 660,000 Drinks 149, 500 159,000 182,000 Others 20, 000 18,000 13,000 Total gross profit $ 749, 500 $ 777, 000 $ 855,000 Operating expenses Salaries & wages $ 300, 000 $ 305,000 302,000 Rent 10, 000 10, 000 10,000 Insurance 15, 000 15,000 15,000 Utilities 20, 000 25,000 26, 000 Office supplies 50, 000 40,000 42,000 Employee benefits 100, 000 100,000 100,000 Repairs and maintenance 22, 000 18,000 20,000 Music and entertainment 30, 000 30,000 32,000 Advertising 55, 000 60,000 55,000 Total operating expenses $ 602, 000 $ 603,000 $ 602,000 Net income before income taxes 147, 500 174, 000 $ 253,000 References Aaron Allen & Associates. Menu Design: Why It’s Important and How to Do It Right. Retrieved from http://aaronallen. com/blog/restaurant-menu-design-engineering/restaurant-menu-design Top of Form Baraban, R. Routledge Publishers. Top of Form Gisslen, W.  Professional cooking. Hoboken, NJ: John Wiley & Sons. Gummesson E. Discover The Importance Of Having A Signature Item. Retrieved from http://www. foodreference. com/html/a-signature-items-108. html Bottom of Form.

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