There’s more to running a successful food and beverage program than just having great chefs and the best foods around; there’s an art to properly executing the F&B component of any hospitality business, whether it’s at an inn, resort, or luxury cruise ship. This article from guest author David Kaup explores four key lessons you can use to help ensure your F&B program stands out from the competition and continues to succeed over time.
1) Be aware of changing consumer trends
People are becoming increasingly curious and concerned about how their food is made, what ingredients it contains, and where it comes from. As travelers start to focus more on health, they’re turning towards local, homegrown food options at hotels as a way to avoid the allergens that can often be found in pre-packaged foods. David kaup says if you have a cooking school or kitchen space at your hotel, take advantage of this opportunity and teach your guests some simple dishes that can be cooked at home with ingredients found locally at the farmer's market or grocery store.
2) Don’t be afraid to try something a little different with your menu
Food can be strongly linked to both. Travelers who visit a new place often try to experience the local culture through its cuisine. According to David Kaup so don't be afraid to try something different with your menu or drinks! Of course, there is always a risk that you won't strike gold, but what's life without taking risks? The best part about it is if you succeed at being different, you'll get rave reviews from customers that otherwise may not have enjoyed their stay!
3) Treat guests as you would treat family when they come to visit
It’s essential that you be as warm and welcoming as possible to travelers who sit down for a meal or a drink. This is an easy measure to take, but one that is not always followed by hotel staff. Employees should make eye contact, greet guests with enthusiasm and inquire about preferences - these are just a few of the basics. Furthermore, David Kaup says always put an empty coffee cup in front of guests and offer an assortment of both sweet and savory snacks in order to keep them coming back for more.
4) Consider the hotel restaurant as a separate business
It’s important to find a chef who understands both the needs of your hotel's other guests and can also run an independent restaurant. But there are some things they can do to make sure their property is a success. First, don't neglect customer service in an effort to cut costs or save time. Second, take advantage of word-of-mouth advertising by running promotions through social media channels and sending personalized marketing emails. Third, offer catering options so your guests can enjoy their experience at home with friends and family - again providing a personal touch will make all the difference! Fourth, hire well!
This article spotlights the true consequences of getting an online food ordering system and also throws light on the merits of getting this amazing platform. for more info: https://www.cubetaxi.com/zomato-swiggy-clone
Food service equipment play a vital role in preparing, serving and storage of food in hotels, restaurants, fast food joints, hospitals, nursing homes and educational institutes among others. The global food service equipment market is expected to witness substantial growth during the forecast period. This is due to the increasing number of hotels, restaurants, fast food joints, hospitals and nursing homes among others. The increase in demand can also be attributed to the rules and regulations set by the food regulatory bodies. These factors are expected to spur the market throughout the forecast period. The global food service equipment market has been segmented by product types, washware equipment and by geography.
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Based on the product type, the market is segmented into six types: kitchen purposes, refrigeration, storage, warewashing, food holding & serving and others. Due to advancements in technology, the different food service equipment help prepare food more effectively and efficiently. These equipment help meet the hygiene and sanitation standards set by different food regulatory bodies. The modern food service equipment is not only eco-friendly and efficient but also help reduce expenses, which is helping boost their demand globally.
Based on washware equipment, the market is segmented into five types: booster heater, dishwasher, disposers, utensil washers and others. They form an integral part of the kitchen as they are required for washing the equipment and maintaining sanitation standards. Different washware equipment are used depending on the type of dishes and utensils.
By geography, the market has been segmented into North America, Europe, Asia Pacific, and RoW. The present market size and forecast until 2020 have been provided in the report along with the detailed analysis and opportunities in these regions.
North America held the largest share in the global food service equipment market in 2013. Growing demand for hygienic, nature friendly and cost effective devices are the major factors spurring growth of food service equipment in the region. North America is expected to maintain its leading position throughout the forecast period. Following North America, Europe was the second largest regional market for the food service equipment in 2013. Both Asia Pacific and RoW are expected to witness robust growth for food service equipment in different application sectors such as hotels, food processing and food service, healthcare and educational institutes among others.
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The study includes food service equipment market in terms of revenue (USD Billion) by product type, washware equipment and geography. To have a full competitive advantage, the study also provides drivers, restraints and opportunities and their impact followed by three parameters such as low, medium and high for the short, medium and long term.
The study also provides market attractiveness analysis by end users. In order to ascertain market dynamics, Porter’s five force analysis framework which identifies as well as analyzes five competitive forces that shape every industry, such as bargaining power of suppliers and buyers followed by the threat of substitutes and new entrant’s and degree of competition is also provided.
This report has been segmented by product type, washware equipment and geography. The study also includes the drivers, restraints, and opportunities (DROs), and value chain of the food service equipment market. In addition, the forecast from 2014 to 2020 has been covered with current and future trends that are expected to impact demand.
The report also analyzes macro economic factors influencing and inhibiting the growth of the market. Porter’s five forces analysis offers insights on market competition throughout its value chain. In addition, the market attractiveness analysis provided in the report highlights key investing areas in this industry. The report will help manufacturers, suppliers, and distributors to understand the present and future trends in this market and formulate their strategies accordingly.
The global food service equipment market is segmented as below:
By product type
Kitchen purposes
Refrigeration
Storage
Warewashing
Food holding & serving
Others
By washware equipment
Booster heater
Dishwasher
Disposers
Utensil washer
Others
By geography
North America
Europe
Asia Pacific
Rest of the World (RoW)
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Restaurant management deals with effective ways to streamline the day-to-day operations of the restaurant.As the owner of the restaurant, it is imperative that you work on the skills and strategies that you follow.
This new guest settles at the lesser-priced $15 burger because he couldn’t decide out of the 8 burgers that you are offering.Fix: Limit the menu options and boost customizationRestaurants have high sales when they offer 7-10 items per menu category.
Things move at a fast pace and the worst thing any manager can do is to take an instant decision to resolve the issue.The fix: Stay consistent by adopting a reliable restaurant management systemYou have to be proactive and stay ahead of the curve instead of being reactive.
Take good care of:Staffing needsMenu changes and updatesInventory managementCustomer trendsUpdating technologyAll this can be done with the help of the online restaurant management system at one go.3.
Your focus as a good restaurant manager should be retaining your already existing regulars so that your profit keeps thriving.The Fix: Promote Your Loyalty ProgramThe best way to ensure that they keep coming back is to reward their loyalty.
A 2017 Bond Brand Loyalty depicted 81% of customers would love to visit your restaurant and order if you have a great loyalty program.Offer special points to the existing customer when a customer joins the loyalty program with his referral.
With this piece of article, the bookworms will understand the significance of the restaurant delivery startup and how it can help them to become a successful entrepreneur.
Global Food Service Equipment Market Research Report: By Product (Cooking Equipment, Storage & Handling Equipment, Ware Washing Equipment, Food Holding & Serving Equipment, and Others), Application (Full-Service Restaurants, Quick Service Restaurants, Caterers, Hotels & Clubs, and Others), and Region (North America, Europe, Asia-Pacific, and Rest of the World)—Forecast till 2025
Food service equipment are widely used for food handling and processing applications and are popular in full-service restaurants.
Growing online food service sector globally, rising consumption of processed food, demand for quick service restaurants, and advanced kitchen equipment are the key factors driving the growth of this market.
The growing per capita income in emerging economies, rise in multi-function food appliances, growing number of Wi-Fi and Internet-enabled devices, and increasing trend of smart kitchen and connected equipment are providing growth opportunities for vendors operating in the market.
Hence, the global food service equipment market is estimated to reach around USD 45 billion by 2025, registering a CAGR of ~5% during the forecast period.
On the basis of application, the global market has been segmented into full-service restaurants, quick service restaurants, caterers, hotels & clubs and others.
