Food & Beverage management

Food & Beverage management

Executive Summary

A restaurant menu should reflect the mission and vision statement of restaurant. This report seeks to review the menu of Café Rio Mexican Grill to identify the key factors that could increase profitability of restaurant. Café has designed the menu in such a manner that it satisfies the needs of the people residing in City. Prior to deciding on the menu the cafe analyzes the taste and likeliness of the local public. 3 fold style easy to fit a lot of information and menu choices but with all of that come confusion, clutter and problem with decision making when it comes to figuring out. The assignment helps the marketing students, strategy makers and the restaurant owners to analyze their menu and make amendment as required by the customers.

Contents

Executive Summary2

Food and beverage management3

Introduction3

Discussion and Analysis4

Evaluation of Cafe Rio Food Menu5

Conclusion6

Recommendations & Suggestions7

References8

Food and beverage management

Introduction

Café Rio Mexican grill is a well known local fast food restaurant that provides quality food services to its customers for more than 15 years. This restaurant was initially incorporated in year 1997 by Steve and Tricia Stanley in St. George Utah. Organization has aim to expand their business by purchasing a chain of six restaurants. Currently, restaurant is operating in more than ten states of United States of America (Do Carmo et al, 2008). I visit Café Rio on Wednesday which address is 1800 Rosecrans Ave, Manhattan Beach, CA 90266. However, restaurant opening hours were schedule as;

Monday

10:30 am - 10:00 pm

Tuesday

10:30 am - 10:00 pm

Wednesday

10:30 am - 10:00 pm

Thursday

10:30 am - 10:00 pm

Friday

10:30 am - 11:00 pm

Saturday

10:30 am - 11:00 pm

Sunday

11:00 am - 9:00 pm

Since I have visited the restaurant, it was observed that uniqueness is clearly visible from Cafe Rio service. Furthermore, waiters were very energetic because their preference is to provide quality service for customers. Waiters do not wear uniforms but have a Cap with write restaurant name. There was a self-collection counter with not having a sit down facility. For customer, menu list placed on each table and existing deals banners were placed all over the restaurant to inform customers.

They are using Comal “a round cooking instrument” for cooking of every food that is present on their menu list. Moreover, restaurant primary objective is to satisfy the needs and desire of their customers by providing them delicious, tasty, and fresh food. I ordered Fresh Lime Pie, serving time was around 10 minutes because it was 12:00 noon, and it was a rush time. Fresh Lime Pie was very delicious tart dessert that was made with hand squeezed limes and a Graham Cracker Crust.

Moreover, in order to enhance the level of quality of their food, the management has refrained all of its subsidiaries from using any traditional instruments like (Microwaves, freezers, and others). These things could result in divergence from real goals and objectives. Restaurant aims to provide a fast and quality services that Cafe Rio Mexican Grill has been awarded several awards like INC 500 ...