Recipes are the most important part in the food service industries, no matter are they used in a big commercial kitchen or in a small traditional kitchen. A standard recipe is not only a general set of guidelines, instead of the recipe is an accurate set of directions with the best way to using ingredients, supplies, and cooking techniques for a certain dish. Above all nothing can be cooked without a product. Products are coming to the kitchen through the suppliers, where both sides have a list with a food specifications, where all the information about the product is written as it should be in a standard form, including all the details about the product and the way of stocking.
To begin with, it is common knowledge that commercial kitchens
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Firstly, as in all business-making means that the establishment will bring the revenue for the owner comes the problem of pricing. When the question comes to the financial investments and outcome from it, mostly all the management refers to the side of a fair setting prices based on location, price of the raw products, salaries that has to be paid to the employees, all the governmental fees and etc., as well as, most importantly, to the standard recipes to calculate the price per serving using specific number of products and energy which is spent for cooking the product. Secondly, as for the chain of restaurants, cafes and fast food places, for everything which is written above get added the pricing strategy of the chain in order to bring the consistency and raise an image of establishment. Thirdly, mentioning the international chain of restaurants standard recipes helps to obey the same rules of preparation and cooking, and also, brings these standards throughout all the countries and making it possible to adapt to the mentality of international consumers (Increasing Efficiency By Using Standardized Recipes, …show more content…
This chain is “T.G.I Friday's”. It was established in New York in 1965 and had only one small restaurant which was serving American-style food and alcoholic beverages. The food, which was served become very popular because of its taste and slowly the “T.G.I Friday's” start growing as a chain. After only 50 years they have more than 900 restaurants in 60 countries around the world. Based on this facts it is logically to say that it become so popular because of the food, which they are suggesting to customers and looking at the base of the situation the following means that this success was achieved with a help of standard recipes and food specifications (Fridays.mediaroom.com,
The shops have a pricing strategy that ensures that people with different purchasing power can find the food product that they can afford. The price of different products will range from $4 to $40. This means that the cheapest food item in Platinum pizza shop is $4 and the most expensive food item is $40. This pricing is relative below what other restaurants are charging for the same food items. This is the perfect market strategy that the shop is
The food industry has become a large part of the American lives by providing cheap, affordable, and fulfilling food. Now, fast food has expanded globally, creating a global phenomenon. In Fast Food Nation: The Dark Side of the All-American Meal by Eric Scholosser, the book looks at the history of fast food and how it became a multi-billion dollar industry. Scholosser is an investigative journalist that seeks to uncover the truth about the fast food industry by researching its roots and exploring every aspect of the industry. Scholosser divided the book into two sections called “The American Way” and “Meat and Potatoes.”
The book, “Fast Food Nation”, by Eric Schlosser is all about how eating and food-production have changed since World War II. It also focused on how a small hotdog and hamburger stand in California spread worldwide and turned into a lifestyle of instant food. In the book, the author went into the deepest details about the emergence of fast food industry – from the early pioneers of the business, to the processing of the food, and even to the success of the business.
The American Way introduces the development of fast food restaurants. Schlosser depicts the post World War II American society as a simple natural economy where the goals are high and the American Dream is attainable to everyone. It is in this section that he introduces the founding fathers of fast food which includes Carl N. Karcher and the McDonalds brothers. He successfully illustrates the hard work ethic and determination it took them to become successful which contradicts the relationship between what it took to achieve the “American Dream” then and now.
After a long day in school and studying, every student needs a night off to just relax and enjoy a meal at a restaurant. In this modern time, some aspects of a restaurant can be the deciding choice. Many choose their restaurant of choice based on either those they are with, their personal, cultural appetite, their routine eating habits or their mood. Some of these preferences are similar yet others are the deciding differences. Two common franchise restaurants that pose differences are Applebee’s and Olive Garden. These two restaurants present their differences in environmental and food options causing a choice between them.
During the 1970s, the Arby’s chain expanded an average of 50 restaurants a year. At this time the chain was perfecting and creating the timeless menu that is still known to this day: Beef’n Cheddar, Jamocha Shakes, Curly Fries, and its signature sauces. How did Arby’s become so popular so quick? Not only was the menu very different from any other fast-food menu, but also the logo and design from the inside to the outside was different as well. Of course, this brought a lot of attention because of how they differentiated themselves. In 1981, they introduced chicken to their already extensive menu and in 1993 they were the first chain fast-food restaurant to have a “Lite Menu”, which included salads and sandwiches under 400
This allows the company itself to make any further changes to the product, and ensures that they have the best available menu options to cater to the customers as well as compete with their competitor, Jose’s Southwestern Cafe. This is a very important step in the process because if you do not offer menu items that customers enjoy, there is a good chance your business will fall to the
Many of the customers are regulars who have been coming to the restaurant ever since it first opened, which is why the owners make it a priority to provide a consistent menu with the customer’s favorite entrees. The restaurant strictly serves dinner options, as it opens its doors at 4pm. The menu consists of seafood, pasta, steak, and sandwiches, as well as a daily entrée and soup specials, allowing every customer to find something that appeals to them on the menu. Although the menu features a wide variety of food, many of the options, especially the seafood, can be quite pricey for many customers. This results in many customers only being able to come in for special occasions, as the food is too expensive to pay for on a regular basis. Some of the restaurants most popular items, such as the prime rib, are only available on the weekend, resulting in customers who come into the restaurant specifically for thos...
One of the following is an environment analysis of “largest Pizza chains” in the US and International. In the following sections, we will assess the environment analysis on “consumer satisfaction” and its re-formulated pizza recipe. Within the re-formulating and the expansion of its menu, we will see how they have been able to recapture some of the market with existing and new customers, with customer satisfaction and excellent delivery. Domino’s Pizza, for example, they have re-formulated their ingredients and added new items to their menu, but like Pizza Hut, Papa John’s, and Little Caesar, we will discuss their strength’s and weakness to be able to survive in the Pizza Industry. Within this report, I will cover the existing/future components of the general environment such as demographics, economics, political/legal, sociocultural, technological culture, and their efforts to remain a competitor in the industry.
The importance of planning and designing procedures for a food and beverage establishment is essential for a successful establishment. Procedures are the cautions taken to ensure that the operation is running effectively and efficiently to meet demands of the customer, with an effective and efficient operation it may reduce the complication of keeping customer relationships intact with the business. Making good decisions about operational procedures is an important characteristics to ensure that all processes and steps are taken to a degree of high quality standards and are delivered so it meets the requirements of a customer or goals set by the organization. Business that have effective practices can produce products and services that meets a high quality standards that can be delivered as the establishment inputs an effective effort into procedures such as supplies, customer orders, and payment that enable the organization to grow. Doyle, Bell and Smith (2010) examine that procedures was needed for an effective operation, for example procedures can resolve problems like poor customer servicing can be resolved by putting 100% effort of service to all customer no matter if it large or small, so that all customer are treated equally also on other hands like issues such as inventory efficiency, can be arranged so that the establishment is aware of stock control procedures and structures so that there is enough stock for sales. An establishment with a solid control on procedures allows effective and efficient operations bu...
It will provide entrepreneurs with a competitive edge that will prove invaluable in helping them seek the opportunity in this unexplored area of business. Through this research project one can study the opportunities and potential for Fast Food Restaurant Services in India. Since not too much of research is carried on in this area in India, there is a huge scope for this market and it could be useful for any budding entrepreneur who is interested in this industry.
A fast food restaurant will have to have a good pricing strategy in order to ensure that competition does not push the firm out of business. This will ensure the restaurant remains competitive. For effective management of cash inflows, the management will require to create an environment whereby each item has been priced conspicuously and reflecting the cost of bringing the same to the table as well as the profit margins targeted by the restaurant (Mark 1998).
CHANGING PREFRECE depended vastly on the fast food manus. For example we can mention about SALAD. Now salad was never considered as a part of fast food menu. But with the change of taste and preference, fast food chains like Windy, Taco Bell, and McDonald have introduced SALAD into their menus. This preference is not stopping only with salads. In 2002, McDonald’s introduced great tasting new products including premium salads, n salads plus menu; Chicken McNuggets made with white meat; Fish McDippers; Chicken Selects; and new breakfast offerings like the McGriddle sandwiches. Here as a fast food chain, McDonald did not have to introduce new dishes in their menus but with the impression and image in the market analysis, of increasing demand and chan...
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
The social standing of food became very significant in the early modern Europe. In this period, food was not just a mere substance but was considered an indicator of social position and situation . Food consumed by people was determined by personal preference and most importantly, by one’s prestige, activities and pressure of society in general. Lack of food had social consequences. For instance, famine changed the social framework and relation and even the individual fortunes. Lack of enough food was a common challenge in early modern Europe. Famines occurred very frequently and were numerous especially during the beginning of the fourteen century . Due to this, the fear of famine was witnessed and was influential in the lives of early modern Europeans. With regard to the apparent effects on health and