Food Service Segments 10 24 2013 Split into 2 segments Commercial Non commercial Commercial These businesses operate to generate revenue Profitability is a primary goal Ex restaurants Most common Non commercial Primary goal is not to generate revenue profit o These businesses may or may not make money but it is NOT their primary purpose for being in business Often called institutional or on site operations Ex hospital or school foodservice even prisons Taken from power point Foodservice Segments Commercial Operations Non Commercial Operations Restaurants Other Restaurants Self Operated Contract Upscale Hotel Restaurant Casual Dining Airport QSR Tourist Attraction Education Healthcare Military Figure 1 Example of Foodservice Segment Breakdown Commercial foodservice 3 categories within it s segment o Quick Service McDonald s Wendy s KFC o Casual Dining macaroni grill olive garden o Fine Dining mostly family owned very expensive Quick Service Known as Fast Food Characteristics o Not many items on the menu o Very short amount of time waiting for food o Customer orders at counter or at drive through window o Pay for food before consuming it Target Market o Individuals seeking low cost meals o People seeking value a lot of food for a little bit of money o People with limited time Casual Dining Created to cater to the middle class o People who enjoy going out to eat Service without high price of fine dining Promote relaxed atmosphere Some revolve around a theme o Seafood Red Lobster o Italian food Olive Garden Fine dining Patron expects a high level experience Patron expects a high degree of service D cor helps to deliver feeling of a superior dining experience Expensive pricing is associated with upscale dining restaurants o Bill for this dining experience can easily exceed over 100 per person For the most part these are small family owned operations Other operations Hotel foodservice o Hotels make the most money by selling rooms not by feeding guests This is just an additional service Extended hours to serve guests Different menus outlets Profit margin usually lower than a typical restaurant Country club o Wide range of foodservice concepts offered Upscale dining Special events weddings reunions Casual family dining or grill Pool snack bar golf cart with snacks drinks These require a monthly or yearly fee for membership Airlines airports o Increased costs reduced on board service o Some terminal foodservice businesses may have increased as a result of security restrictions Cruise ships o All you can eat inclusive pricing concept o Achieve success by offering wide variety of choices Menu variety Different themes Different segments Quick service Casual Fine dining Tourist Attractions Foodservice o Theme parks and sporting venues Offering a multitude of services at varying price points Example Disney world FSU stadium Convenience Stores o Gaining popularity Many now offering made o order food items Creates direct competition for restaurants Range from snacks to vending machines to large stores offering restaurants for options like dine in or take out Hybrid combination or 2 concepts quick service and casual dining NEW Fast Casual Restaurant Cinema eatery o Steak and shake Offer high quality food that is served fast Movie theater restaurant Provide the latest movie and quality food Non Commercial Foodservice 2 common forms of management o Contract management company ARAMARK Compass group o Managed by business itself Meaning it is self operated Industry term self op Contract management company is in business to be profitable Must find delicate balance to achieve margins needed Provide management with expertise in foodservice Self Op foodservice establishments exist in organizations whose primary purpose and area of expertise is not foodservice In a prison the workers self operate this type of foodservice Restaurant Operations Priorities of Management 3 10 24 2013 Financial matters o Restaurants generally have low profit margins Maintaining quality standards o In both service and food Anticipate and stay current o Markets change quickly Failure to keep up loses customer base and revenue o General Manager Assistant Managers Executive Chef Sous Chef Chefs de partie Pastry Chef Garde Manager Saucier Tournant Etc Dishwashers Ma tre d hotel Sommelier Head waiter Captains Front waiters Back waiters Organizational Structure 2 areas o Front of the house FOH o Back of the house BOH Managers must oversee both o Must work seamlessly together for success Based on brigade system o Concept developed by Escoffier o Each worker or station is assigned specific tasks o Each position is training for the position above giving the opportunity for advancement Front of the house Ma tre d Responsible for ALL aspects of service o Greets guests upon arrival o Handles reservations o Trains service personnel o Works with sommelier selecting wine o May work with chef developing menu During service he she is the liaison between front and back of the house it Front of the house Sommelier Primary duty is to assist guests with choosing wine may also serve o Must know what whine goes best with what Other wine duties may include o Selections o Purchasing o Receiving o Handles storage establishment May also be in charge of all alcoholic beverage purchasing for the Front of the house Service staff Captain runs one area of the dining room o Makes sure everything is working smoothly o Takes orders o Explains menu to guests o Does tableside cooking o Oversees the front and back waiters o Provide utensils plates and brings food Front waiters Back waiters o Fill waters bring bread butter clear dirty dishes In casual dining variations of the traditional organizational structure are more common as positions and duties have been combined to reflect the needs of the establishment Back of the house Executive chef In charge of all kitchen operations o Specific duties include Designing menu Hires and trains kitchen staff Purchasing Cost controls for the kitchen Sets presentation safety and sanitation standards You don t know when inspectors will come in Often called the Star Attraction o May make appearances in dining rooms o Chef s reputation alone is often enough to draw customers to come try the food Back of the house Key personnel Sous chef o Prepares food during service o Organizes and supervises operations of the kitchen Role of the Aboyeur expeditor o Calls orders to other cooks o Coordinates FOH BOH Brings it all together to go
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