Introduction to Foodservice Operations
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| What are the events in history that most affected the foodservice industry? | show 🗑
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| show | table of four, party of four
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| What is a cover? | show 🗑
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| show | A ticket submitted to the kitchen by the waiter for the customer's order
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| What does fire mean? | show 🗑
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| show | food purchased and prepared at home by the consumer, regardless of where it’s consumed
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| show | food purchased in a prepared state, regardless of where it’s consumed
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| What factors caused the increase of FAFH? (food away from home) | show 🗑
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| What factors could cause the increase of FAFH in the future? | show 🗑
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| Give examples of fast casual restaurants | show 🗑
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| show | Denny's, IHOP
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| Give examples of casual proper | show 🗑
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| Give examples of upscale casual chains | show 🗑
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| show | Starbuck's, Dunkin Donut's, Krispy-Kreme
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| show | McDonald's, Burger King, Wendy's, Yum!
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| Give examples of upscale restaurants | show 🗑
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| show | 3-5
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| show | 5-8
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| Average Check Fast Casual | show 🗑
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| show | 8-12
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| show | 10-12
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| show | 15-25
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| show | 30+
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| show | Speed
Customization
Quality
Higher price
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| 3 Types of Ownership | show 🗑
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| Percent of restaurants that are independently owned | show 🗑
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| show | consistency, supervision, creativity, quality, customer relationship
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| show | burn out, slow reaction to competition, limited capabilities & resources
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| Advantages of Chains: | show 🗑
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| show | Bureaucratic rules and procedures can slow response times to market changes
Motivating management
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| show | McDonald's
Subway
Starbucks
Burger King
Wendy's
Taco Bell
Dunkin Donuts
Pizza Hut
KFC
Applebee's
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| show | Start-up assistance
Franchisor-sponsored training and materials
More revenue due to extensive advertising, name recognition, consistency of products and services
Lower costs due to volume purchasing
Tested operating procedures
Motivated owners
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| Disadvantages of Franchise | show 🗑
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| What fees do franchises pay? | show 🗑
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| Top Ten Chains | show 🗑
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| show | Plan foodservice in large places like hospitals, sports centers, and colleges
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| show | Start-up assistance
Franchisor-sponsored training and materials
More revenue due to extensive advertising, name recognition, consistency of products and services
Lower costs due to volume purchasing
Tested operating procedures
Motivated owners
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| show | Contracts restrict style and methods of operation, products and services, decor and furnishings, equipment
Contract favors franchisor
Difficult to react to environmental changes
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| show | Development fee, Franchise fee, Advertising fee
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| show | Plan foodservice in large places like hospitals, sports centers, and colleges
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| What are advantages of contract management services? | show 🗑
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| What are the disadvantages of contract management services? | show 🗑
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| What are some non-alcholic trends? | show 🗑
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| show | Local beer and wine, culinary cocktails, food and beer pairings
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| What are the top trends overall? | show 🗑
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| A franchise has to be apart of a chain, so is a chain apart of a franchise? | show 🗑
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| Prime Cost | show 🗑
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| show | Number of covers (hour, day, week, month)
Average check
Number of transactions
Covers per employee
Sales per server/employee
Food/Beverage sales ratio (%)
Sales per square foot / per seat
RevPASH - Revenue per available seat hour
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| Food Cost is generally ___% of Total Food Sales | show 🗑
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| show | A financial statement that summarizes the revenues, costs and expenses incurred during a specific period of time - often a fiscal quarter or year
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| What question does the P+L answer? | show 🗑
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| Is a P+L Statement necessary? | show 🗑
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| What does the guest control in the restaurant? | show 🗑
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| What does the Manager control? | show 🗑
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| show | Payroll, Benefits, Direct Operating, Music, Marketing, Utilities, Administration and General, Repairs and Maintenance
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| show | Occupation costs, depreciation, interest
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| Food Sales Formula | show 🗑
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| show | COGS + Total Labor IN PERCENTS!! %%%
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| How can a restaurant reduce their costs? | show 🗑
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| How can a restaurant increase net revenue? | show 🗑
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| show | (Total Sales- Take-out)/# of covers
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| REVPASH Formula | show 🗑
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| How many restaurants fail during the first year of operations? | show 🗑
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| Why do restaurants fail? | show 🗑
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| show | Perception of fairness, utility is relative, salient reference prices, COGS perception
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| show | Decoy effect, compromise effect
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| show | Total amount
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| show | what isn't seen by guests, kitchen, offices etc
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| Comp | show 🗑
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| show | Customer
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| show | Table party of 2
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| Dupe | show 🗑
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| show | Off the menu for the time being
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| Expeditor | show 🗑
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| show | Start cooking
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| show | what the guests see
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| show | reservation doesn't come
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| On the Fly | show 🗑
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| show | what waiters do around the restaurant other than wait
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| show | Wine expert
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| Station | show 🗑
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| show | move one party out, bus and clean for next party
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| upsell | show 🗑
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| Walk-in | show 🗑
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| Well drink | show 🗑
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Created by:
studybuddy44
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