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BUSINESS PLAN

FOOD & BEVERAGE. BUSINESS PLAN. FOOD & BEVERAGE. Vision Statement Through consistency and quality in product and service we will strive to exceed customer expectations and thereby increase profitability. 2006. FOOD & BEVERAGE. SUMMARY

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BUSINESS PLAN

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  1. FOOD & BEVERAGE BUSINESS PLAN

  2. FOOD & BEVERAGE Vision Statement Through consistency and quality in product and service we will strive to exceed customer expectations and thereby increase profitability. 2006

  3. FOOD & BEVERAGE • SUMMARY • Successful 2014 which saw increases from previous year in Food & Beverage of a rate of 5%. • Food & Beverage key Asset for Hotel. Proven sales tool in putting together packages and sending out with Sales Kits. • Great response from clients Our target is to increase lunch & dinner business in the restaurant. • Innovative Food and Beverage Team. 2006

  4. FOOD & BEVERAGE • KEY STRATEGIES 2015 • Tap complete potential of all Meeting rooms for potential business in restaurant. • Using collateral materials in meeting rooms to capture post – meeting business. • Continue to work with Sales Department in capturing food & beverage business that has not booked any catering. • Increase hotel guest capture rates with Lobby signage, in room letters from the Chef and special promotions. • Introduce an incentive program for staff to increase sales. • To create menus that will fill satisfy both guests expectations and also food & beverage operations. 2006

  5. FOOD & BEVERAGE Bar & Grill Menu Views • BREAKFAST To create a limited breakfast menu to be able to sell more of the breakfast buffet. Menu to include waffles, eggs benedict, pancakes etc. • LUNCH To create a menu, that would make it quick dinning for office tower employees. To be able to produce in a quick manner from the kitchen. Menu should consist of array of sandwiches, salads, wraps. • DINNER Menus should consist of combination platters of example chicken and ribs, steak and seafood, pork dishes and catch of the day. The menus should have a feel for barbequing season for the spring and summer menus. The fall and winter menus should have a feel of home comfort meals. • ROOM SERVICE This menu should consist of items that we know that will satisfy the guests by items being plentiful and also items that are light for small eaters. This menu will be in effect for one year and will not change like the restaurant menu.

  6. FOOD & BEVERAGE Goal We target to be the leading Food & Beverage Operations within the region. Mission Statement Our objective is to ensure that the highest level of service, professionalism, courtesy and thoughtfulness is consistently given to every guest and every staff member. Our main focus will be commitment to service excellence as a team through establishing, implementing and excelling in our service standards.

  7. FOOD & BEVERAGE The following is a brief outline of activities that will assist in achieving objective: • Executing food & beverage promotions as established in the 2015 calendar of activities. • Making our presence in local community activities and working with local tourist attractions and business • Maintaining high standards. • Consistent implementations of guest comment cards throughout Food & Beverage. • Staff training, incentives and feed back. • Tent cards. • Lobby Signage. • Upgraded standards & quality. • Assisting sponsorship with local charities, i.e. chef cooking demo or providing chefs for charity work. • Maintaining the established standards and consistency of food & beverage products and service. • Increase managerial staff moral by implementing incentive/motivational programs.

  8. FOOD & BEVERAGE • On-going managerial/staff training programs. • Provide food & beverage departments with their budgets and financial information, to ensure corrective measures or issues are addressed in a timely fashion. • Work closely with Sales and marketing to increase food & beverage awareness and interest. Continue to search for various ways to promote food & beverage areas.

  9. FOOD & BEVERAGE • Bar & Grill Objective: • The Bar & Grill must achieve customer awareness with the in-house guests and in the community both from a corporate and residential perspective. • Providing customer satisfaction and increasing profitability by suggestive selling and increasing the average check and number of covers for all meal periods. Strategy: • Promote the Bar & Grill in the Hotel meeting rooms with menu cards and meeting room floors with incentives to use these outlets. Category Advertising • Meeting Rooms & Lobby Action • (tent cards and mini menus in rooms)

  10. FOOD & BEVERAGE • Website Special promotion, special • Entertainment, Lunch & Swim • Valentines Day & Mother’s • Day promotion thru website. • Public Relationspromotions for concierge programs. • Collateral: • Flyers designed for each promotional event. • Promotional letters from Executive Chef in guest rooms. • New menus: • To be changed 2 times per year • Promotional and calendar of events • Late night Snack menu • Special summer barbecue at the pool. • Chef’s Three course meal specials. Recommendation: • Promote teamwork and communication with all staff and conduct on-going training/meetings. • Establish and implement services standards for each meal provided. • Maintain records of regular customers, and businesses and offer ongoing incentives. • Train Managers towards a more hands-on approach at the floor level to enhance the guest’s experience.

  11. FOOD & BEVERAGE • ROOM SERVICE • Objective: • To set and achieve department standards and maintain a reputation of fast, efficient and courteous service, delivery of a consistently good quality product while increasing average check and number of covers for all meal periods. • Strategy: • Service to the rooms will be more emphasized during these days. New room service menu should be introduced along with on-going food and wine specials or in-room pizza promotions should be featured. • Focus on order taking procedures in order to up-sell guests in a professional manner. • On going staff training ensuring that standards are maintained. • Collateral: • Pizza promotional menus • New menus • Posters • Snack Shot menus with pictures. • Recommendations: • Implement standards – increase training for all staff taking room service order to improve consistency. • Promote wine by the glass and train staff in suggestive selling and up selling techniques.

  12. FOOD & BEVERAGE • FOOD & BEVERAGE CONTROL • Objective: • Food & Beverage controls are essential for operation. The primary objective of controls will be to provide useful information and operational data as quickly as possible to the food & beverage team, so that corrective measure may be taken in a timely manner. • Strategy: • In brief the following seven forms of controls have been identified for a sound food & beverage control system. • Purchasing control • Receiving control • Storage control • Issuing control • Production control • Inventory control • Sales controls & analyzing of receivable

  13. PROMOTIONS THEME MENUS MONTHLY PROMOS MARCH APRIL MAY JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER THEME SPRING CLASSIC TRADITIONAL MARITIMES OFF THE GRILL SUMMER FESTIVE FALL WILDERNESS MENU SALMON LAMB DISHES ASPERAGUS FESTIVAL SEAFOOD RIBS BBQ CHICKEN COMBOS SUMMER SENSATIONS SALADS FOOD MARTINIS APPETIZERS PUB FARE CANADIANA BEVERAGE ONTARIO WHITE WINES ONTARIO RED WINES PINOT GRIS ONTARIO WHITE WINES MICRO- BREWERY DRAUGHT BEER FROZEN COCKTAILS MARTINIS BRITISH BEERS CANADIAN CABERNET WINE

  14. F& B - CALENDAR

  15. FOOD & BEVERAGE

  16. FOOD & BEVERAGE

  17. FOOD & BEVERAGE

  18. FOOD & BEVERAGE

  19. Food and Beverage marketing

  20. Feasibility study. • Identifying market area characteristics. • Evaluating the proposed site. • In-depth analysis of the competition. • Estimating demand. • Projecting operating results

  21. Marketing with a focus on guest service • Seeing the business from the perspective of a guest. • Need for commitment by all employees. • Plan strategies. • Implement the planning. • Talk about it on a continuous basis. • Emphasize on staff training on a continuous basis. • Measure service to make results available to employees.

  22. Feasibility study • A study that is conducted before a proposed food service operation is constructed or on an existing facility prior to its purchase or lease. • Potential investors decide whether to finance the project based upon the results of the feasibility study. • The study guides the planners, architects of the project and assist managers as they develop marketing plans and prepare initial operating budgets.

  23. Scope of a feasibility study • Although the scope of a feasibility study varies from project to project a few features stay constant. • Identifying market area characteristics. • Evaluating the proposed site. • Analyzing the competition. • Estimating demand. • Projecting operating results.

  24. Identifying market area characteristics • Demographic Information. • Age • Gender • Level of education. • Marital status. • Number of children. • Family income. • Type of employment. • Location of residence. • Volume of sales in other related businesses. • Economic situation of the area. • Property rate movements. • Communities

  25. Evaluating the proposed site • One of the most important variables in determining the success of the venture. • A up market restaurant with an inviting ambience and good food quality will eventually fail • Involves researching on population. • Surroundings and metropolitan area. • Walking distance from the community. • Driving distance. • Proximity from the highway or business district

  26. Evaluating the proposed site • Distance from the nearest parking. • Exits • Shopping malls. • Distances from theatres and amusement parks. • Walking population and driving population. • Location analysis in general. • Generating a comparative with the logistic difference comparison with other restaurants.

  27. Analyzing the competition • An inventory of all food and beverage facilities in the area. • The data also includes commercial and non commercial establishments in the vicinity.

  28. Analyzing the competition • The data is then further broken down to: • Location and proximity. • Type. • Source and volume of business. • Day and hours of operation • Menu Prices. • Guest Check average. • Type of service. • Number of seats. • Availability of alcoholic beverages. • Entertainment. • Promotional efforts. • Chain affiliation.

  29. In-depth analysis of the competition • How long has the competitor running his operation. • Business volume at various meal periods in the week. • What is the response from the current guests. • Type and volume of demand for F & B services • The adequacy with which the competition satisfies the demand. • SWOT analysis. • Points of difference between the proposed facility and the competition.

  30. Estimating demand • Extremely difficult and challenging. • Analysis of the areas Food and beverage sales. • Establish dining trends. • Conducting personal survey’s. • Interviewing potential customers. • Sending in dummy customers at various meal periods.

  31. Projecting operating results • Pro forma operating results which in this part of the world is known as Projected financial results. • Usually done for 3 years in case of partnership and 5 years in case of project reports. • Potential investors base their decision on this information. • Investors are interested in the revenue first and expenses after that.

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