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Chapter 2 The restaurant sector - Coggle Diagram
Chapter 2 The restaurant sector
Full service restaurants and license retail
Restaurant guide
Restaurant guides can provide an easy way to categorize food and beverage establishments.
For the caterers listed in the food guide, this may mean the difference between successful operations and failure to attract business.
Fine dining
Fine dining restaurants refer to venues that provide high standards in all aspects of their operations-a wide variety of a la carte menus, silver service, high-quality facilities and decorations, and service accompaniment.
Higher average spend per customer
Price level, exquisite catering service
Consider other aspects of their operations, such as food quality and service level, as the basis for competition.
fast-food restaurant
Mainly involves quickly preparing and serving food and beverages for immediate sale to customers.
Mainly have a limited menu range, and the operation tend to focus on one product.
Sandwich bar
Main product is sandwiches
Usually provide juices and other refreshments, and may be involved in the sale of hot drinks.
Financial- Rely on the fact that high turnover and low fixed costs.
Marketing- the organization will try to communicate the nature of the business with stakeholders by using the mission statement
Product and service- focus on the quality of ingredients or the range of available ingredients
Staff levels are kept to a minimum.
The EPOS system is also used as a sandwich bar, and can analyze its peak time, service level and even customer waiting time to ensure that it provides customers with faster and better services
hotel and private club restaurant operations
Hotel food and beverage outlets
In hotels, it is important for the food and beverage department in operating a la carte restaurants and 24-hour room service
Hotels are more likely to increase total revenue and net profit
For the financial, it is higher prices than similar restaurants outside the hotel
The higher prices charged by these types of catering facilities result in higher sales per employee and higher revenue per transaction hour
Due to the wide variety of restaurants and the corresponding changes in customer types, these facilities will be very attractive
The product and service depend on the size of the hotel
Staffing- Much depends on the size of the organization and the level of service provided
Dining room
Must be a member to use these facilities.
Financial- Due to the subsidy of membership fees, they usually offer lower prices on the menu.
News and magazines are usually released in the future, and they will advertise their menus in special menus near the club and in the bedroom (if accommodation is provided)
Sometimes clubs will allow members of other clubs to use these facilities.
Product and service style- It is usually a high-end dining standard. In these establishments, one would expect to find a full set of silver service and flambe cheese, carved carts and dessert carts as well as limited menu.
As members join, they tend to use the facility multiple times a year, and employees usually know customers by name.
Technology- The EPOS system will be considered luxurious.
Take away and home deliveries
Financial- takeaway can take advantage of the fact that the faster they produce and deliver food, the higher their income.
Offer limited basic menu
Aim to achieve volume sales
Marketing- Home delivery operators tend to spend most of their marketing budget on flyers, which are distributed to houses within their service area.
Staffing- Take-out restaurants mainly focus their labor costs on the production staff, with only one person serving customers.
Technology- using database software
Popular catering (Pizza/ steak house/ bistro)
Can be categorized as such because they usually provide full table service, and they can be slightly distinguished from fast food restaurants for one reason.
Their menu focuses on a certain product and offer a limited range of products.
Financial- the prices charged by these institutions must be carefully calculated, especially relative to the pricing level of competitors.
Marketing- can be discussed in terms of product, promotion, location, price, process, physical evidence, and participant variables.
Product and service- The products sold by the popular catering business are highly standardized and controlled, especially in the takeaway business.
Staff levels are kept to a minimum.
Coffee house and tea house
There is usually a spacious and comfortable rest area, because customers may mainly buy hot drinks and cold snacks at home for consumption.
In terms of financial impact, today's tea rooms are not an important market, but from a cultural point of view, they are worth mentioning.
Marketing- tends to be regular customers, although the tea room is usually regarded as a tourist attraction by tourists of all ages.
Product and service- The main products are all kinds of coffee that consumers can find in coffee shops.
Staffing- Depending on the size of the coffee shop, there will be two or more baristas.
Technology- EPOS system enables cafes to deal with more customers and achieve better inventory control