TEST 01 (HTF683)

MANAGEMENT FOR FOODSERVICE ORGANIZATIONS

NAME : NUR ASILAH AWATIF BINTI ABDUL LATIF

MATRIC NO : 2021110295
CLASS : HM242/5A2
LECTURER : MDM. PUTERI SAADIAH RAJA ABDULLAH

CASE STUDY 1: A CASE STUDY IN ADAPTATION

Question 1
The objective is to identify opportunities to increase guest traffic and enhance product mix to
drive both revenue and profits and increase overall brand satisfaction. Recommend five (5)
business strategy that can be implemented by Tepen Restaurant to achieve their objective.
(10 marks)

Running your food and beverage business is not easy and growing it is quite challenging.
As a business owner, attention is often focused in several different directions and it can be
difficult to know what to focus on, especially in a post-pandemic world where we can't always
count the footprints of customers coming to a restaurant. With that, there are several business
strategies that Tepen Restaurant can implement to achieve its objectives. The first and most
important strategy for Tepen Restaurant to achieve its objective is to create a good brand
image and permanently place it in consumers' minds. Tepen restaurants need to decide what
they sell and identify their brand with the type of food they offer. furthermore, make people
aware that their food products are tasty and many people like them which can attract more
customers to visit their restaurant.
 Secondly is social media marketing strategy. Instagram is one of the biggest platforms
where Food & Beverage businesses can thrive through social media. it is also a powerful tool
that can attract new customers. Nowadays, people have a habit of taking pictures before eating
so that they can post pictures of the food on social media. they also like to click pictures of
food. So not only do you post pictures of your food and events but people also post reviews of
your food through pictures. So having social media is a good strategy to be able to attract more
customers to the restaurant.

Email marketing can be an example of a good inbound marketing strategy. If someone

has subscribed to your mailing list, chances are they are at least somewhat interested in what
you have to say. So by doing this strategy can allows Tepen Restaurants to take a softer
approach to their marketing, as these leads are more likely to pave the way for their sales to
grow. Tepen Restaurants can create a monthly or yearly schedule so that their posts are
relevant and spaced out over a period of time. they need to do something so that people
remember their product again if their product starts to be forgotten.

Next is Tepen Restaurant should list their food business on the websites. There are
many e-commerce platforms focused on food and delivery such as FoodPanda and GrabFood in
Malaysia that Tepen Restaurant can use as their business strategy to thrive. Today, they can
buy more than fresh food from this app. Also, huge traffic is on apps and websites. There are
many applications on smartphones and websites that allow Tepen Restaurants to use as one of
the ways to sell their products by giving a small commission to the platform.

Lastly is This can be a good business strategy if your business is having trouble
delivering quality customer service. Some companies have built a solid reputation for having
exceptional customer service. Usually, companies have problems in one particular area, so a
business strategy that focuses on improving customer service will usually have objectives
focused on things like online support or a more effective call center.
Question 2
Discuss five current trends that are influencing the restaurant industry today, both during and after the
pandemic. What advantages may Tepen Restaurant have, and how can they use those advantages to
their maximum benefit?
(10 marks)

The pandemic brought radical changes to our daily lives, and it is clear that many
newly adopted behaviors will not disappear overnight. Consumers will continue to rely on
retailers to ensure they can eat healthy while expecting minimal disruption and high respect for
safety regulations. both in terms of handling and the condition of the product delivered. There
are five current trends that are influencing the restaurant industry today, both during and after
the pandemic. First is, Utilizing restaurant space. Rent, labor and food prices are rising, but
customers are choosing to eat out less, which signals that 2019 could be a tough year for
restaurant owners. Restaurants have to compete with each other for a limited supply of
customers and implement tactics that will make their business stand out. Additionally, some
restaurants and cafes may turn to alternative revenue streams, such as offering food
preparation services or using their dining rooms as co-working spaces to attract customers to
the restaurant.

Secondly is Competition from Non-Traditional Organizations. In addition to

competing with other restaurants, many food service establishments are now forced to
compete with non-traditional operations, such as grocery stores, convenience stores and gas
stations that are now choosing to offer tastier food and beverages. Most of these types of
establishments are starting to offer pre-made and ready-to-order meals of high quality and can
attract customers, especially busy customers. Also, these businesses are usually well-
established, so they have the capital and connections to offer these foods at relatively low
prices that are difficult to compete with other independent operations.
 Next, Potential Issues with Food Production. The increased frequency of natural
disasters such as forest fires, hurricanes and droughts has the potential to disrupt food
production and supply chains. Additionally, potential tariffs and sanctions on countries such as
Mexico and China could result in increased food and equipment prices, which could affect
restaurant earnings.

The best restaurants are the ones that take industry trends and make them their
own. They find ways to give people something new and exciting with a twist to stand the test of
time. Of course, not every restaurant can adopt all the latest food trends. The best approach is
to identify one or two trends that can be easily translated to suit your brand. It could be as
simple as offering a limited-time menu item or as involved as launching a new concept.

CASE STUDY 2: THE PUNCAK TABLE RESTAURANT

Question 1
Analyze five (5) factors they need to consider before making the decision to change their concept?
(10 marks)

The restaurant industry as a whole operates on concepts. the concept is a plan that helps
restaurant owners build and manage their business effectively. A good concept involves everything from
the food served to the style of the restaurant space to the demographics of the customers and the
overall pricing structure. It is important to start thinking about concepts as early as possible. There are
five factors that must be considered by The Puncak Table Restaurant before deciding to change its
concept. First is that they should do market Research. Before doing anything to change the restaurant
concept, they must do a market study and industry analysis in the location where they want to open a
restaurant. The area where they will open a restaurant must be researched to all levels. directly from
current competition to potential customers. They must also conduct demographic surveys to
understand and identify their potential customer base, and their food preferences. For example, an
expensive high-end restaurant in an area populated by students and young people will not last long and
will certainly not be successful.
 Secondly, Location size is an important factor to consider during the restaurant site selection
process. The size of the restaurant does not only imply the dining room. The site should be large enough
to accommodate all the necessary equipment in the kitchen. Freezers, cooking stations, etc. all of this
requires a large enough space. Depending on the concept of The Puncak Table Restaurant, they need to
determine the size of the seating area, etc. The narrow space cannot accommodate many customers. on
the contrary, it will give discomfort to the customer and drive away the customer because the space is
so narrow and small.

Thirdly is Easy accessibility to the restaurant and surrounding parking is a very important
aspect in choosing a restaurant site that should not be overlooked. most customers are lazy if they have
to walk far. If customers cannot go to a restaurant quickly, they are more likely to choose another
restaurant to eat together. Parking is also an important part of the location. If your restaurant does not
have a designated space for parking, then customers will simply go to another restaurant where they
can park easily.

Next is Consider your Unique Selling Proposition (USP) when choosing a location for your
restaurant. For example, if you own a restaurant that serves healthy salads and smoothies, that
restaurant will thrive in an area close to a gym or fitness center. Likewise, a coffee cafe will be more
profitable if it is close to a university campus. High-end restaurants work well in areas near residential
complexes. While casual dining restaurants will grow rapidly in areas with more teenagers or tourists.

Lastly is before making a final decision on the location of the restaurant, The Puncak Table
Restaurant should evaluate their competitors. look at the services and food offered by competitors in
the area. Also, learn about nearby restaurants that offer similar services and food. Extensive market
research will help analyze competitors' weaknesses and strengths. It also helps to understand their
weaknesses in order to avoid them in restaurants. Once you've researched everything, think of a unique
strategy to stand out and attract more customers.
Question 2
Propose five (5) future trends that the owner can implement to save The Puncak Table Restaurant.
(10 marks)

As the global economy and markets will continue to change, predicting the future of food can
be difficult. However, some trends may influence what and how people eat in the coming years.
Technology, convenience and personalization are some of the top trends that will affect adoption. Many
people have changed the way they eat, cook and buy food, and technology is one of the main reasons
behind this. Grocery shopping has become more fragmented for families with spontaneous shopping
trips replacing traditional weekly stocking trips due to e-commerce. technology is helping the dramatic
shift from traditional weekly stocking grocery trips to instant need-based replenishment thanks to e-
commerce. Consumer preference for on-demand grocery delivery, within one to two hours, will only
grow. Most consumers will look to grocery retailers they trust to fulfill this demand through online
delivery.

Secondly is convenience. The desire for convenience will not disappear in the future.
Consumers want food that is easy to prepare without sacrificing real taste. The future of food will
increasingly revolve around technology in an effort to address the need for convenience. Consumers
want easy, fast and cheap food. However, they don't want to lose their taste or eat unhealthy options.
The food service industry will continue to evolve to meet customer preferences. companies will find
creative ways to increase revenue by working with each other to meet this demand.

Thirdly is, Despite the advancement of technology and the constant desire for convenience,
customers still want a personalized experience when they shop or cook. Technology, convenience and
personalization are intertwined in the food industry. In the future, you can expect to see technology
continue to play a major role as consumers continue to demand convenient food with a personal touch.

Next is, From local to global. Increasing mobility, better logistics and new technologies have
enabled the globalization of tastes to rapidly change the culinary landscape. In particular, the exchange
between food cultures is a characteristic feature of the trend identified as the globalization of flavors,
which fosters curiosity about the food and lifestyle customs of others. At the same time, there is a trend
towards local and regional eating, seen more as a connection between food and region.
 Lastly, In this case, this relationship refers to the proximity of the place of production to the
place where the food is consumed, which is considered a guarantee of authenticity and freshness. This
contributes to making this type of food an exclusive product: local and regional food is often a niche
market, characterized by poor accessibility. It was indeed the latter part that gave birth to the idea of a
Global Food World in the first place. We aim to globalize local production and make traditional products
with limited quantity and unlimited quality available to every consumer around the world.

Question 3
Describe five (5) the best ways for the restaurant to manage their operations so that they can function
effectively and efficiently.
(10 marks)

Restaurant management involves many different aspects, including public relations,

inventory, dealing with staff, customer service, and the list goes on and on. Sometimes the restaurant
owner acts as the restaurant manager, sometimes it is a separate position. In addition, a strong manager
is essential for a successful restaurant. Managers are usually people who can handle both staff and
customer issues. Here are the top five ways for restaurants to manage their operations so they can
function effectively and efficiently.

Firstly, is the word of “customer always right”. The customer service experience you provide
is responsible for either making customers loyal or will lose them even if you don't agree with the
customer's complaint. therefore, every customer is very valuable and needs to be treated well.
communication is the main key so that we can understand the customer in providing solutions to the
challenges given. For this reason, the customer is always right and should be held up as the benchmark
of customer service excellence.

Secondly is Restaurant job expectations should be shown more clearly to staff. management
should provide clear standards for each restaurant role so that staff better understand their
responsibilities. It may be useful to implement a logical hierarchy so that employees know who
evaluates their work performance and supervises their behavior during the shift. For example, if you
separate the responsibilities of serving staff versus kitchen or cleaning staff, you can find out which
people do certain tasks. This strategy can be especially helpful if you need to ask a staff member about
the details of a completed task.

Next is without advertising, your restaurant will most likely not survive. But with careful
planning and careful execution, advertising can get customers in the door. Smart advertising helps build
your reputation and reach consumers who may never have heard of you. It also helps with restaurant
promotions, such as announcing new menu items, discounts and special events.

Lastly is Restaurant management should look at cash flow carefully. Be careful to keep
track of the amount of money the restaurant earns against its daily, monthly and yearly costs.
Restaurants have some consistent expenses, but unforeseen circumstances can change these numbers
every financial quarter. You can use spreadsheet software or another accounting program to compile
the restaurant's financial information, then calculate the results. After that, you may be able to better
predict how much revenue the restaurant can earn in a given time frame. Consider separating each cost
and revenue into different categories based on the restaurant's needs. For example, it may be useful to
separate food and beverage costs if the menu contains the same amount for either option.