Lake city restaurant f&b operation

Moreover, the restaurant also is recommended to improve significantly and game up in its competitive environment and internal production of products and services. There are still a lot which requires to be done in the consumer aspects such s creation of a consumer experience and loyalty which will improve the market base of the organization. Table of Contents Abstract 2 Introduction 3 Analysis methods 4 The meal experience and customer service 5 Service systems 6 Labor and productivity 7 Product offering/ pricing 8 Food production systems 9 Marketing 10 Competitor analysis 11 Conclusion 12 Recommendations 13 References 14 Introduction The Lake city restaurant is one of the leading restaurants in food and beverage operations showing excellent results in some of its operating systems and activities. In the hospitality industry, it is essential to consider the quality of service and operations.

There are also some critical values which should be regarded as in the restaurant as necessary such as authenticity, fun, courage, hospitality, and quality. There are also some evaluation or critique methods which will be considered in this paper, for example, the theories listed above and others such as performance appraisal methods. Analysis methods The analysis methods that are considered in this report include the performance appraisal methods and other frameworks such as the menu engineering and servicescape which will be regarded as to analyze the internal operations within the restaurant. The plans are very significant as they give a direct though about the organization and its services which are the core business practice. The five aspect meal model will also be considered to analyze the production of the food and beverage restaurant.

Another critical approach which will be used in the critique is the SERVQUAL approach which will be used significantly to evaluate the service quality (Sparks, & Kadampully, 2013). Furthermore, the restaurant also considers quicker delivery of the foods after the customers have requested from their desks. The meals are also prepared with a lot of experience and offer all the satisfaction the customers can receive. Additionally, the customer’s feedbacks and preferences are also considered in the organization. All the customers are asked how they want their meals to be prepared before the service. They will, therefore, have a particular expectation which they will receive from the food service. The employees also practice a lot of empathy in the delivery of service where they consider politeness and attention to when dealing with the customers.

Finally, the employees who deliver the facilities in the restaurant practice a lot of responsiveness in service delivery for example fast delivery of food and service in the restaurant (Jones, & Dent, 2006). Labor and productivity In every restaurant, it is a vital aspect to consider employment and productivity which accelerates the production and delivery of services within the restaurant. Employment could imply the employees who offer different services and participate in various roles in the restaurant. Most of the restaurants and customers always have high expectation of the customers which they are still happy to experience. The restaurant also considered many factors when hiring the employees and train them on how to behave and conduct themselves in the restaurants. Product offering/ pricing The restaurant has strategies on a lot of pricing approaches and considerations which creates a lot of interests and customer attractions.

The services and products in the restaurants are priced reasonably. The customers also get the value of their money when they purchase the products from the restaurants or have meals. Moreover, the menu is also characterized by promotions and discounts on other products. Food production involves various practices such as preparation, planning, and service. The five factors include room, meetings, products management control system and expression of an atmosphere. The restaurant, therefore, considers the delivery of products in a well-maintained room which is located in the restaurant. The meal rooms are also varied as there are indoors food delivery rooms and outdoors where customers are served in the balconies and parks of the restaurant (Jones, & Lockwood, 2000). It, therefore, depends on how the customers want to receive the services wither inside or outside the building.

The restaurant also invests a lot in marketing which gives it an opportunity to attract more customers from the local market. Additionally, the high levels of marketing are also evident in the increasing number of sales which is experienced in the organization. Their figures shown in the sales show great progress in the restaurant. The monthly performances indicators of marketing in the organization also shows progressing statistics to mean that the organization is working and improving marketing strategies to increase their sales. Moreover, the restaurant also has a wide market coverage as stated in one of its potential strengths. For the promotions of the products and services in the market, the restaurant focuses on promotion methods which focus on reaching a wide client base.

It considered the use of social media and billboards’ advertisements to market itself and create product awareness in the market around. Most of the customers of the organization come from the local area and can be reached by offline approaches such as fliers, and posters. The restaurant also has a proper packaging approach which it considers in placing its products and services. The product packages are very convenient and find a lot of consumer needs. The food and beverage restaurant has a high labor competition as the labor costs are also rising in the market poses a threat to the restaurant. There is also a significant increase in competition which might be caused by several market entries and technology that is embraced by other competitors in the market.

The brand reputation and broad market coverage of the company pose as a competitive advantage which enables to conquer the market and increase sales. The broad market share, therefore, gives the restaurant opportunities to have more clients than the other competitors around (Chen, & Elston, 2013). Moreover, the restaurant has competent employees who are fit enough and are up to the task of delivering high-quality services and products to the customers. Recommendations There are many factors which should be considered in the restaurant to ensure significant improvement and competence. The recommendations include the following: • Use of various and modern marketing techniques to acquire more clients and influence the clients to trust and become loyal to the restaurant. • Improving the quality of service and products in the organization through consumer initiatives and other means which cater to the interest of the consumers.

• Considering hiring more competent and qualified employees to improve the customer experience and ensure competence in production and delivery of services. • Focus on entering new markets and exploring other market segmentation which could lead to an increase in the consumer base. C. , & Elston, J. A. Entrepreneurial motives and characteristics: An analysis of small restaurant owners.  International Journal of Hospitality Management, 35, 294-305. , & Mossberg, L. The Five Aspects Meal Model: a tool for developing meal services in restaurants.  Journal of foodservice, 17(2), 84-93. Hollensen, S.  Marketing management: A relationship approach. Jones, P. , & Lockwood, A. Hospitality operating systems.  International Journal of Contemporary Hospitality Management, 7(5), 17-20. Martinez, V. Stipanuk, D. M. , & Roffmann, H.  Hospitality facilities management and design. Educational Institute of the American Hotel and Motel Association.