Site Location Of Restaurant Tourism Essay

Regardless of working in a restaurant or hotel proper knowledge of the food and beverage department is important simply because one must know how to prepare a menu, prepare food, all the works of the kitchen and how to set up servings and how to set up a proper theme for the day. The hotel and catering or hotel and food and beverage service industry has become widely known as part of the hospitality industry. This industry is known for the output of products which satisfy the demand for food, drinks and accommodation.

There are many ways to prepare a menu but the most important factor is to try and follow the theme of the event / restaurant or hotel. Any how the menu should be well made to look attractive and alluring to customers. A menu should always have updated information about food and beverages available in a food establishment.

When preparing a theme for a restaurant one must make sure that once the theme has been picked all the décor (decorations) and menu should try to be linked to the theme. There are many kinds of themes that can be picked for example country, event, holiday and so on.

When serving customers there are certain rules and regulations that need to be followed by both staff and customers so that there is constant safety measures for both staff and customers.

2.0 Theme

When opening up a new restaurant one of the best parts would be creating the design and theme of the restaurant, you can basically let your imagination go wild and design your restaurant with your own unique stamp (style). Based on the uniqueness of the restaurant you could attract customers, however creating a restaurant theme is not as simple as choosing a location and writing up a menu. A restaurants theme is a basic blend of good food, atmosphere (decorations) and the service.

2.1 Awareness of area needs and wants

Basically this means to be careful on what you think and what for a restaurant based on your thoughts on the neighborhood but this doesn’t mean that others would agree with you. For example you might think that your neighborhood might need a good stake house with fine hand crafted beer but others might not agree with you on your decision. Best way to avoid this is to first task you on finding out what others want. Base on this you can decide on the basis of your theme

2.2 Clientele Expected

By knowing who would are your customers you could base the theme of the restaurant to match the higher percentage of customers expected for example you could expect white collar (office working people), blue collar (police officers), families, men or women. Depending on these options what kind of customer you want to attract, you would base the theme to try and match a higher percentage of these groups so that it would attract more customers. These are simple ways to try and decide on a theme for a restaurant.

2.3 Theme picked

Based on these few pieces of information we have decided to choose the theme of Italian because of the large amount of food options available and that we decided to open up a new Italian pizzeria and pasta house. We have decided to decorate it in a very traditional Italian prospect.

It would look quite familiar to this, using oak wood tables and chairs and partitions to have a more realistic “old wooden feel” which would seem more comfortable and a friendlier and homey atmosphere feeling for customers.

Since we have used an Italian theme all the food will be based on the many different types of food and drinks available in any Italian restaurant. For example pastas, pizzas, soups, drinks, alcoholic drinks. This will be further explained in the menu section of the assignment.

2.4 Type of Menu Offered

The type of menu that being offered in this restaurant is table d’hôte and a la carte. Table d’hôte menu is a set menu with a combination of the appetizer, main course, dessert and drinks. Meanwhile the a la carte menu enables the quest to choose their preferred course with separate prices. This type of menu has been selected due to the changing needs of quest to try different and separate dish each time they are in this restaurant because the dishes available in this restaurant can be enjoyed separately and also in a set menu.

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3.0 Menu Planning

The menu is where the list of the food available in a restaurant for sale. A menu enables the customer to choose what their option to purchase is. A good designed menu act as a tool for marketing and sales for the restaurant. When a menu is presented to a customer, it is considered as the sales transaction and thus it can increase the sales. The menu reflects the image of the restaurant. So, it needs to be presented in a harmonious way depending to the desire of the target market.

When setting the product rice, we must remember that a sophisticated diner will look for the best price-value relationship. Customer satisfaction will decrease and will affect the repeat business if the price selected exceeds the actual value of menu items.

Besides, a menu works as a plan for the food service system. The success from the menu planning will influence other basic operation in the restaurant. When planning a menu, the manager must consider the resources under the control of the food service.

3.1 Beverages Menu

3.2 Appetizers Menu

3.3 Pastas Menu

3.4 Pizzas Menu

3.5 Desserts Menu

3.6 Site Location of Restaurant

Located at the Medan Stesen 18, it would be a perfect site to open up an Italian restaurant. This is because of its strategic location, in the middle of developing area with Tesco Hypermarket, Aeon Shopping Complex, Pengkalan Emas Mall and several Clubs nearby. Definitely it will attract the visitors to that place as well as the locals.

3.7 Layout of Restaurant

Guest Waiting Area

Entrance

Food Preparation Area

Oven

Side Board

Kitchen Door

Cut table

Back Door

Hand wash Area

Washroom

Cashier

Dishwashing Area

Bar

Freezer room

Chiller room

Store room

Office

3.8 Images of Restaurant

4.0 Preparing for Service

4.1 Costs

Costs of this project are from self funding of the shareholders / members of the group. Some items bought with credit purchase where the payments take place later on. For the regularly used items for service such as the food items / ingredients will be bought based on a long term contract basis. Meanwhile, for the fixed assets such as the building, rents, and the equipments and so on, it will be bought on a long term loan.

4.2 Entrance

The entrance of the restaurant will create the first impression of the business. It will be created in an inviting manner so that it will capture the essence of the restaurant. It will be big enough for the guest to gather while waiting for any reasons. A good entrance will be according to the natural flow of the restaurant’s layout. It delivers the guest to the revenue-generating destination which is the dining area.

4.3 Kitchen

The kitchen built with having an adequate space for the equipments and more space for the employee to move around while working. The oven, stoves, fryer, broiler, triple sinks, dishwashing machine and shelf was placed according to the correct flow of food preparation process. The space also make sure the food preparation process take place in a safest and most hygiene way.

4.4 Food Storage Area

There must be sufficient room for food storing. A walk-in freezer, walk-in refrigerator and dry storage area are built in for a better operation. An additional refrigerator is a must in a restaurant because if the common issue of refrigerator failure. Besides, the dry storage area should be built in a corner or far end of the kitchen or nearby to manager’s office. This is because it will be more secure and prone to theft.

4.5 Office

The manager’s office is fit with a computer for management use. Size of office not too big as it is only for use at limited time. Office located far from the dining area and food preparation area and in a secure location in the building.

4.6 Employee Area

In a restaurant, there must be a place for the employees to store personal belongings, hang coats and congregate. Other than that, it also consists of space for important notice to be posted, communicated and shared such as the work schedules, employees performance review, managerial notice and so on. This area will be best fit in between kitchen and dining area.

4.7 Dining Room

A good combination of tables, large tables, booths and private spaces will make our revenue to maximize. The design of the interior is according to the classic Italian style with oak wood furniture, table cloths and the decoration pieces make the guest feel as though they are in Italy itself. The lighting is not too bright as it could distract certain guest who prefers a dimmer lighting that creates a mood for appetite.

4.8 Bar

The bar was created to fit the concept of the restaurant. By the way, it also operates alone with guest can enjoy their preferred drinks at the bar. A bar must be visible to the guest and can be either in the dining area or in the kitchen but at the front part of it. An experience bartender will be performing the duty of mixing drinks while performing some drinks mixing skills of his own.

4.9 Restroom

Anyone in the restaurant will definitely visit the restroom during their stay at the restaurant. Thus, it should have fixtures that contribute to the sense of cleanliness. Its space is enough to accommodate a few guests at the same time. There is also a hand wash sink nearby to the restroom.

4.10 Operating Hours

Operating hours of our restaurant will be from 8.00 am till 10.00 pm. This is because our intension to serve our guest more.

4.11 Employees

The employees that we hire are all local people. Most of them are full-timer and some are part-timer. We do hire part-timer for back-up during the peak hours of operation in our restaurant. Their wages will be comparatively low compared to full-timer because they work on hourly basis.

5.0 Rules to be followed for service at guest table

In our restaurant, we practice the “10 Steps of Service” as a benchmark for each and every staff to follow upon service at guest table. These ten steps has been chosen based on the standard operating procedure of a restaurant and is an efficient steps which will make sure no misconduct of service in the restaurant.

Step 1: Greeting

Any waiter/waitress must greet all guests once they step into the restaurant with a pleasant smile. It is mostly handled by the host at the door.

Step 2: Seating

Once greeted, guest must be seated according to the number of person in the group. This is also done by the host. Introduce the menu with explanation of the products. Inform the guest what happen next. For example, “Once you are ready to order, please call (server name). She/he will be your server today.”

Step 3: Taking the Order

Server introduces his/her name with a pleasant smile and eye contact. Promote any new promotions. Do suggestive selling like drinks upgrade or more menu selections. Repeat the guest’s order for confirmation of order.

Step 4: Serving Drinks

Drinks should be served first as it will quench guest’s thirst. Serve it before the appetizers. Introduce the name of drinks while serving and quotes such as “Enjoy your drinks” with a smile.

Step 5; Serving Starters/Appetizers

Serve before the main course. Serve it not too long after the drinks as it creates the appetite for guest. Mention “enjoy your meal” with smile in the face.

Step 6: Serving Main Course

Introduce the name of the food to the guest. Clear the appetizer plate or bowl to create more space for the guest to enjoy the food. Once again mention “enjoy your meal” to the guest.

Step 7: Follow-up

It is a process of clearing the plates, check the order whether all the items were received or not and inquire about the food’s quality and taste.

Step 8: Offering Desserts

Offer guest for any addition order of dessert after their meal.

Step 9: Delivering Dessert & Offering Bill

Deliver the ordered dessert and while serving, offer for the bill of the guest.

Step 10: Clearing Dessert, Taking Payment & Thanking

Once guest finish their dessert. Clear the glass/plate and take their payment and handle it to the cashier and thanking the guest while giving back the receipt and change. Invite the guest to come again next time.

6.0 Conclusion

As a conclusion, the theme of a restaurant absolutely affects the rate of customer turnover. A high price of the food will not be an issue for those who give more importance for the interior and they are willing to spend more to get the best service, accommodation and environment. Thus as a service provider in this food and beverage industry, theme should be given more attention so do the menu planning.

A well planned interior and menu selection will definitely enhance the revenue of your business. The ongoing managing process need to be taken too for future development. My suggestion in improving the quality of menu and theme is that each entrepreneur in this field should do more research on the relation between theme, menu selection and site location before starting a business so that it would be a successful establishment.