MARKETING / MANAGEMENT

Food and Beverages

Executive Summary

This report intends to explore hospitality industry in the UK. In this context, it analyses two different food and beverage outlets, which includes café rouge and Nando's. These two restaurants are compared and contrasted in order to discover the types of operations and the markets these restaurants are serving, to find out customer profile, and to determine strengths and weaknesses of the operations. To meet these objectives of the report, a deep analysis will be presented regarding food and beverages menus, staffing, resources, merchandising, and promotions of these two restaurants. An outlook of the macro environment is also discusses. Moreover, menus of café rouge and Nando's are analysed to estimate the gross profit that key items realistically make. The use of sales space, merchandising, and sales mix are examined, as well. Lastly, some recommendations are also provided to improve the business, such as profitability, staffing, and marketing. The suggestions also include a viewpoint on how to meet customer expectations and maximise revenue.

EXECUTIVE SUMMARYII

INTRODUCTION1

MAIN BODY2

Café Rouge2

Nando's3

Operations and Markets3

Customer Profile5

Strengths and Weaknesses of the Operations6

Menus6

Promotions7

CONCLUSION7

RECOMMENDATIONS7

REFERENCES8

APPENDICES11

Food and Beverages

Introduction

Food services or food and beverage management are related to the stipulation of a variety of beverages and food in business operations. The different components that encompass food and beverage businesses can be recapitulated in the “catering cycle” illustrated in figure 1. Food and beverage management is thus related to:

The target markets and population served through a variety of sectors and restaurants of the food service business and customer needs and demands,

The formulation and array of business aims and objectives and policies of the different companies and how these influences the processes implemented,

The understanding of needs and demands and verdicts to be devised on the foods and beverages to be offered and the other services, as well,

The design and planning to formulate a junction of competence needed for food and beverage management and determining verdicts concerning the equipment and plant needed,

The progress of suitable stipulating processes to fulfil the needs and demands of the service procedures and production employed in specified operational arrangements,

Operational information and experience of technological processes and methods and capability in the service procedures, methods, and production accessible to the food service restaurant, comprehending the differing source necessity (entailing recruitment) for their business and decision making on the suitability of the different methods and processes, as well, to achieve operational needs,

Managing the costs of substances and the costs linked to the function of service and production, and managing the profits, and

The supervision and examination of the customer satisfaction Cousins, et.al, 2007, pp. 2

Figure 1: The Catering Cycle. Source: (Cousins, et.al, 2007, pp. 2).

Main Body

The major discussion segment of the report begins with the introduction of the two different restaurants selected:

Café Rouge

Café Rouge is well-known for a big chain of French style restaurants. Currently, it comprises 120 outlets / branches crosswise the UK. This restaurant is division of f larger restaurant association possessed by “Tragus Group Ltd.” Looking back to some historic facts of Café Rouge, it can be ...