Professional Documents
Culture Documents
F&B Management
F&B Management
3.0
evolve and expand, now it became one of the fastest growing lifecycle
caf chain in world. Some shopping malls in major cities such as
Singapore, Kuala Lumpur Malaysia, Shang Hai and so forth, usually
available to adapt this chain caf concept.
Secret Recipe provides great variety and quality of food at
affordable price that enable them to deliver a value of lifestyle
proposition. By using quality ingredient and providing affordable price
to the customer, it has successfully created a new lifestyle cult and
compromising of a loyal base of food and cake lovers.
Secret Recipe offers a personalized and friendly full service dining
experience for the customer while accompany with modern and
comfortable dining ambience. Thus, it really provides a great respite to
the customer to enjoy food and quality time with friend and
family(Secret Recipe,2014).
4.0
Methodology
In order to identify the challenges that faced in the restaurant and
5.1.1 Interview
Question:
How you usually predict the sales of the day? Did you face
any challenge when you? Is it easy to predict tried to predict your
sales of the day? What you usually encounter when you decide
Answer:
The operational manager, Eddie Chew, once he opened his first
Secret Recipe outlet, he had faced the challenge that he could not predict
that the eatings behavior of that particular area. For instance, staffing
control, menu planning, and predict the sales of the day. And these will
cause the new opening restaurant created a lot of wastage and cost as
well. Due to the increasing salary nowadays, the amount of worker will
affect the profit generate by the restaurant. An example had given by Mr.
Eddie Chew, if the main ingredient from Italy did not accept by Malaysian;
it will be difficult to change the menu because printing a new menu will
cost a lot of money. For new opening restaurant, it might be hard to
decide the quantities of food with limited food cost. He had faced problem
of lack of storage or too much of storage.
5.1.2Solution
Question:
Is there any solution you imposed in order to solve the
problem?
Answer:
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Mr. Eddie Chew had announced that it is likely to predict your sales
if you have more outlets rather just have one. It will be more flexible while
come to control the staffing and the food control such as cake. Mr. Eddie
chew said that you could transfer the staffs and cakes to the outlet which
is busier. By using this method, it can reduce the staff costing and reduce
the food wastage as well. Moreover, promotion such as set lunch is
provided during non-peak hours to hook the customer. To prevent
changing a new menu, Mr. Eddie Chew had suggested to print booklet or
piece of paper to let Malaysian to try the product, and launch the product
when they feel comfortable. With 16 years experience, he could predict
that the stock of the daily use. Other than that, restaurant have to built up
a good relationship between supplier to ensure that the food quality and
safety. The root cost can be reducing by having a good relationship with
the supplier.
5.1.3 Analysis
quality
that
must
be
maintained
within
the
limitations
of
We can analyze that the Secret Recipe methods does not differ
much compared to the methods that are described in the textbooks and
journals. According to QSR research, the minimum wages in California is
set to rise by $1 to $9 an hour on July 1, 2014, and will increase to $10 in
2016. As to overcome this, strategies are needed to reduce the cost
absorbed by the restaurant. They reduce the service time, implement
technologies which can enable more efficient ordering, optimization of
labor hours and test new service formats. In comparison, Secret Recipe
practice interchangeable method which is relocates the employees to
another outlet which required more employees during the peak times
(Marek,2013).
sales. By this method, restaurant manager can observe the daily sales to
determine whether the sales are increasing or which product will get the
highly return. For examples, new lunch program can be very successful for
a restaurant which located in area with many businesses nearby; and they
can provide set meal which may give customer more choice and yet the
price which is reasonable as each meal is completed by food, drinks and
some appetizer. In comparison, Secret Recipe is using the method of
promotion and discount to attract the customer dine in the restaurant
during the non-peak times (Marek,2013).
menu are more cost efficient compared to printing the new menu. Other
than that, digital menu is enabling to record the data of the daily sales;
and easy to implement price testing. However, Secret Recipe practices to
use the method of printing the booklet or a piece of paper to promote
their new products instead of printing a new menu (Marek,2013).
Lastly, having a good relationship with supplier can ensure the food
quality and safety. According the ABC research laboratories, 10-15
suppliers are required to cover the food quality and food safety. Best
supplier will supply the best product with ensuring the food quality and
safety. To deal with the supplier, restaurant manager should go to
manufacturing location, because manager can test the product by
themselves to ensuring the quality of the product. Lastly, it is important to
communicate the result with the suppliers about the good or bad of the
product. Best supplier will improve their product that they agreed to in the
product specification. Besides, communicate with the suppliers can
enhanced the relationship between the suppliers and the restaurant.
Secret Recipe had put a lot of effort of building a good relationship with
supplier. Thus, the food quality and safety can be ensured and maintain
the satisfaction of the customers (Stephens,2013).
5.2Production Forecasting
5.2.1 Interview
Question:
What is the factor you will consider when determined the
storage level of inventory for the restaurant operation?
Answer:
According to the interview with the manager of the Secret Recipe,
Mr. Eddie Chew, the restaurant faced difficulties in forecast their proper
storage level of inventory when starting their new restaurant in new
communities. They cannot estimate the accurate storage level of
inventory for the restaurant for the daily operations which caused
overproduced in the non-peak season, and underproduction in the peak
season. For the non-peak season, they forced to store food in chiller in
order to salvage the food to cut cost, but at the end certain foods started
to break down and lose quality. For the peak season, they hardly to run
the business normally in some special season like Valentines Day, and
Christmas. This is because the restaurants food is out of order which lead
to reduce of customers and ruined of image.
5.2.2 Solution
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5.2.3 Analysis
Forecasting defines as to determine events in the future, which
provides a database for decision planning and making. The intuition of
forecaster and the use of past data in a tested model are required to
estimate the future needs as a function of constitutes and production the
basis for procurement (Gregoire, Spears 2007).
In order to satisfy guest, restaurant manager need to make sure
that the storage level of inventory is always meet the needs for service. If
the storage level of inventory is not met, the restaurant will face the
problem of overproduction and underproduction. Overproduction will
generate extra costs because the leftover high-priced food as an
ingredient in a low cow-cost menu item will reduce profits in order to
reduce over production costs. Besides of the higher food cost, carrying
and planning out to salvage those foods incurs high labours cost that
could have been avoided. It will also damage the image of the food
service production from guest perception because guest always suspects
that leftovers are being used. Underproduction will lead to guest
dissatisfaction if the menu item is unavailable and they usually will have
difficulties in choosing others selection. In addition, as the restaurants
menu is out of order, it is hard for restaurant to generate profit as usual
for the business operation.
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They also practiced some methods that did not mention by the
textbooks and journals. The secret recipes manager practices the lean
production
theory
that
implement
by
Toyota
&
Taiichi
Ohno (Searchmanufacturingerp.techtarget.com, 2014). It is an assemblyline methodology developed for Toyota by the Japanese. It is aims to
cutting out waste to save cost for the business which more efficient and
responsive to market needs. Through the comparison, the secret recipe
manager practice the just in time basis to transport the products just as
they are needed to eliminate the need to maintain large stock levels. The
manager also has the flexibility to control the stock levels when occur
stock out or overstock as they can transport products from one outlet to
another outlet.
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5.3.1Interview
Question: During the peak hour or non- peak hour, how usually
you schedule task( assigned your staff) to your staff? Is there any
challenge that you faced when come to staffing problem? Besides,
based on your experience, when comes to menu planning is there
any challenge that you encounter before?
Answer:
As it stated by manager of Secret Recipe restaurants, faces problems such
as non-sufficient staff during busy hours days, which lead to customers
complaints. One is the main problem to find sufficient quantity of
employees is unwillingness to work among local people. Majority of the
local people do not want to work full-time, because of small salary and
long working hours.
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5.3.2 Solution
5.3.3 Analysis
Employee scheduling is one of the most crucial part of production
scheduling. The system of scheduling staff will depend on restaurant size,
the sales volume and the total number of staff. Restaurant managers
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must to make sure that there is always right balance of staff to handle
with customers. If balance is not made, restaurant will face with problems
of
understaffing
or
overstaffing.
According
to
Knight
(2000)
and
Kotschevar (2000), understaffing put a lot of stress and challenges for the
staff and decreases level of the service, which in turn will lead to
customers dissatisfaction. Whereas overstaffing will generate increase in
expenses and lead to laziness between staff members. These difficulties
caused high labor cost, customers dissatisfaction and decrease in profit.
We can analyze, that Secret Recipe uses some methods that are
described in the textbooks and journals. First of all, most commonly used
method to effectively operate during peak and non-peak times, which
described by textbook is Anticipation of peak and non-peak times. This
method based on analyzing target customers preferences and external
environment, such as customers habits and public events. Thus, it will
generate information of possible high-sales period or low-sales period. As
a comparison, we can see that Secret Recipe practicing anticipation of
peak and non-peak times. Moreover, when it is known that high-sales
period will start, Secret Recipe promoting part-time job and add-in more
staff.
5.4.1 Interview
Question:
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do
you
faced
any
challenges
before?
(ex:
raw
address by the restaurant manager due to they had practice per day order
system in order to maintain the freshness and quality predicted in per-day
sales.
5.4.2 Analysis
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they
underproduction.
can
keep
minimum
stock
to
prevent
over
or
move
in
their
control
ingredient(Gregoire&Spears,2007).
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and
assemble
their
5.5.1 Interview
Question:
When comes to consumption of utilities (such as electricity, water,
food wastage and methane gas) is there any challenge you faced
when you encounter before with overconsumption of these
utilities?
Answer:
According to Mr. Eddie, there are two main challenges that faced by
the restaurant previously when comes to production control. Firstly due to
foreign employees they employed last time, they cant operate the coffee
machine because all beverages is using the machine to measure correct
amount, therefore create a lot of wastage. It is understand that utilities
consumption in restaurant is usually high in term of gases, electricity or
water.
Secondly, is the lighting system in the restaurant outlet, according
to the manager states that they using halogen lighting in the outlets as
well as they on the billboard of SECRET RECEPI for more than 12 hours
a day is not just create high utilities bill but also creating a warm
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environment due to halogen lighting provide more heat. Thus they need to
turn high air conditional to keep the dining area cool.
5.5.2 Solution
Question:
Is there any good this solution from you to solve issues?
Answer:
There are two solution mainly that imposed by the manager. Firstly,
they providing training session for their staff to developed their skilled.
When foreign workers who went through the training, they equipped with
skill and able to handle the machine well nowadays therefore he states
that cut down the water bills compare previously. Besides, he say
implementing coffee machine will definitely cut down the cost of water
because the machine will dispense the water accurately depends what
types of drinks you order. According to the manager, in the future outlets
he will change all the halogens light to LED direct lighting system because
it is more cost efficient due to it able to save 30% of electricity bill
compare adopting halogen lighting system.
5.5.3 Analysis
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Secret Recipe understands that one of the major costs is come from
utilities bill. Therefore, energy conservation is important to practice in the
restaurants outlets. For instance as in the interview session, the manager
had imposed that they will install the lighting system to energy efficient
lighting, this will help the restaurant save at least 30% of the electricity
bills from now.
They understand that there is no way can save electricity so they
improved and change their lighting system to LED in order to minimize the
expenditure for utilities bill. Moreover, they also implement energy
management that able to maintaining a record keeping system for
tracking the cost of utilities as well as monitoring the equipment
use(Gregoire&Spears,2007). They understand that by providing training
program to the staff, will save their cost as well due to skillful staffs are
more good in managing the operations therefore is able to minimize the
utilities bill.
6.0
Recommendation
24
Its clearly shown above that Secret Recipe restaurant practices total
quality management(TQM) in their management system. Total quality
management can be define as the whole organization is manage in the
way of surpassing all dimension in the food industry regarding to services,
product
and
customer
satisfaction(UKessay,
n.d).
However
it
is
understands that TQM is only applicable well in theory but not really
practicable in real industry due to several reasons.
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Next, install the digital menu that enables more efficient ordering to
reduce the labor cost. Thus, hiring more labor are not necessary due to
the customer can order whatever they want on digital menu. Other than
that, installing the digital menu can reduce perceived wait times. By
installing some entertainment or fun facts, can lower a customer
perceived wait times. Given something to customer to do while waiting for
their food can help a restaurant to extend their services times. In addition,
it is more convenience for a restaurant to change their menu or giving a
promotion without printing a new menu. The investment on new menu is
enabling to save up by replace the menu with technology.
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7.0
Conclusion
In summarize, Secret Recipe is a well establish franchise restaurant.
when carry out the analysis due to involve the interview session with
the manager and all the reference and justification used to support and
strengthen our report are mainly from journals, articles and textbook. It
is understand that in order to run the restaurant well, manager should
able to make a good decision that will able to forecast the sales of the
day to prevent underproduction and overproduction.
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On top of that, one of the factors that will determine the food
production is staff management which known as production scheduling.
It is understand that sufficient and skillful staff helps to runs the
restaurant operations smoothly. Ingredient control and assembly will
helps to save the restaurant operational cost if the manager are doing
his job greatly and lastly it is understand that utilities bill in restaurant
is one of the unavoidable cost therefore, they imposed few solution to
control their utilities bills to maximize the profit.
This restaurant are practicing total quality management (TQM)
which is not really practicable in real industry but its works well in
theory, therefore look into overall picture we recommended new
concept automation and few ways for the restaurant that able to run
the restaurant more smoothly compare now. Last say, food production
area will directly impact the restaurant business if is not manage well.
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