CHAPTER-6_FOOD_AND_BEVERAGE_SECTOR

CHAPTER 6: FOOD AND BEVERAGES SECTOR

HISTORY OF THE FOOD AND BEVERAGE SERVICE

Roman Era

• Early establishments served food items such as sausage, roast meat, bread, and wine, highlighting the importance of communal eating.

• The development of modern restaurants providing hot food and drinks is believed to have originated in Rome, setting a precedent for future dining experiences.

1200s

• Introduction of public cook shops in London that offered precooked takeout food, marking a shift towards convenience in dining.

16th Century

• British inns and taverns began serving one meal a day at a fixed time and price, encouraging social interactions among guests at communal tables.

17th Century

• Emergence of ordinaries, which became fashionable as clubs, gambling venues, and political hubs, illustrating the social significance of dining establishments at the time.

18th Century

• The term "restaurant" was first used in Paris to refer to dining rooms serving light dishes specifically designed to restore health:

  • An example of an early restaurant is Fraunces Tavern, which showcased early dining trends.

Early 1900s

• Significant milestones in the food industry include the year 1904, when the first hamburger was served at the St. Louis World's Fair, influencing American fast food culture.

1960s

• The rise of fast-food establishments marked a pivotal change in dining, with franchises emerging as key players in the food service sector.

Current Trends

• Popular cuisines such as French, Chinese, Mexican, and Japanese are now commonly found in urban areas, reflecting global culinary influences.

TYPES OF RESTAURANTS

• Family or Commercial Restaurants: Focus on a family-oriented environment with diverse menu options designed to cater to various tastes and preferences.

• Coffee Shops: Examples include Starbucks, which is known for its casual atmosphere and wide range of coffee selections.

• Cafeterias: Typically adopt a self-service style offering diverse food options, allowing customers to choose their meals from a variety of dishes.

• Gourmet Restaurants: Concentrate on providing a high-quality, upscale dining experience, often featuring unique and creative culinary presentations.

• Ethnic Restaurants: Specialize in cuisines from specific cultures, such as Indian and Chinese, showcasing authentic flavors and recipes.

• Fast-Food Restaurants: Characterized by quick service; common chains include Jollibee and McDonald's, known for their standardization and efficiency.

• Deli Shops: Offer a range of sandwiches, snacks, and ready-to-eat food items, catering to customers looking for quick bites.

• Buffet Restaurants: Allow diners to serve themselves from a variety of dishes, promoting a more casual dining experience.

• Transportation Restaurants: Located along transport routes or within hubs (like airports), catering to travelers with quick and convenient meal options.

FRANCHISING

• Franchised Restaurants: Critical to the success of the fast-food sector, offering significant advantages to franchisees:

  • Operational and training support to ensure consistency across outlets.

  • Assistance with layout, design, and location to optimize business performance.

  • Managerial expertise and group purchasing power to reduce costs and enhance efficiency.

  • Access to established brand advertising to attract customers and build brand loyalty.

• Regional Franchise: Allows for the development of multiple outlets within a defined geographic area, enabling stronger market presence.

RESTAURANT PROFITABILITY

• Food Cost Percentage: A crucial metric for measuring marketing success by calculating food costs relative to sales.

  • For example, if food costs are PHP 40,000 and sales are PHP 100,000, the food cost percentage is calculated to assess profitability.

• Gross Profit: Derived from subtracting food costs from selling prices, this figure is essential for understanding overall business health.

• Labor Cost: Usually expressed as a percentage of sales, which businesses control by comparing with standard costs to manage expenses effectively.

• Average Guest Check: A calculation reflecting the average transaction amount per guest, important for revenue forecasting.

• Breakeven Point: The moment when a restaurant’s earnings equal its costs, indicating no profit or loss, essential for financial planning.

MENUS

• Planning Document: The menu serves as a crucial planning tool for successful restaurant operations, dictating the offerings and pricing.

• Non-Alcoholic Beverages: Includes options like sodas and juices, often featuring particular offers for members or regular customers.

• Alcoholic Beverages: Consist of spirits, wines, and beers offered at specified prices to enhance dining experiences.

• Airline Catering: This sector is influenced by economic needs, focusing on complete in-flight catering solutions across varying price points to meet diverse customer demands.

• Food Quality: Defined as the acceptability of food characteristics to consumers, reflecting freshness, taste, and presentation.

LOGISTICS IN AIRLINE CATERING

• Specifications for meals must be meticulously prepared for each flight, encompassing recipes, ingredients, temperatures, and labor involved in meal preparation.

• The historical design of airplane galleys began in 1936, revolutionizing in-flight dining.

• Flight Kitchens: Established in the late 1930s, these facilities offer prepared meals specifically for the air travel industry.

• Airline Catering vs. Restaurant Catering: Airlines face restrictions as they cannot make last-minute adjustments unlike restaurants which can pivot based on customer preferences, highlighting differences in operational flexibility.

• Promotion of restaurant menus often occurs through newspapers and word-of-mouth, increasing visibility and attracting diners.