(2012). Selecting a restaurant site is key to franchise unit’s success. Catering makes up only 6.8% of the total share of F&B in Canada (Restaurants Canada, 2014b) and comprises food served by catering companies at banquets and special events at a diverse set of venues. (2015). The influence of books such as Fast Food Nation (Schlosser, 2012) and documentaries such as Super Size Me have created mainstream awareness about what goes into our food and our bodies. At the time this chapter was written, significant changes were taking place in the regulations governing drinking establishments, but some general conditions have remained stable. For instance, Serving It Right is required by all licensees, managers, sales staff, and servers in licensed establishments. What is your favourite restaurant? Food, foodways and immigrant experience. This manager also monitors the costs of food and staff expenses to maintain profitability. Before we explore additional trends and issues in the sector, let’s review the core considerations for profitability in foodservice operations. LinkBC. When Restaurants Canada was founded in 1944, it was known as the Canadian Restaurant Association, and later the Canadian Restaurant and Foodservices Association. Journal of Services Marketing, 22(4), 328-336. Popular chain examples in BC include White Spot, Ricky’s All Day Grill, Boston Pizza, and The Old Spaghetti Factory. Comfortable rooms, a capable workforce, clean interiors and of course – outstanding food and beverage provision. In doing so, all food and beverage operators must adhere to standardized public safety regulations. Why your milk costs so much and what to do about it, Ingredients for a successful pop-up restaurant. Food production includes the industries that use the raw material and convert them in marketable food product so that they can be stored for a long time. For more information on the designation and community efforts, watch the video, Cittaslow Cowichan Bay: www.youtube.com/watch?v=_JQ-Cnh-v5Q. Food and beverage Management starts with learningthe Structure, scope & future of catering industry– The catering industry is a very broad one, including lot of sub outlets such as- restaurants, coffee-shops, banquet halls etc. A food primary licence is required for an operation whose primary business is serving food. Other expenses include rental and leasing of venue, utilities, advertising, and depreciation of assets. While many factors influence the profitability of foodservice operations, key considerations include type of business, location, cost control and profit margin, sales and marketing strategies, and human resources management. are governed and regulated by the law-enforcing agency. A restaurant owner cannot use tips to cover business expenses (e.g., require an employee to use his or her tips to cover the cost of broken glassware). Quebec, BC, and Alberta each earned $8 to $10 billion, and the other provinces had sales of less than $2 billion apiece. Let’s take a closer look at these. Profit Margins for Restaurants by Province, North Arm Farm Strawberry  + Rhubarb Pavlova, Operating Ratios for Canadian Foodservice Businesses, Creative Commons Attribution 4.0 International License, Describe the origins and significance of the food and beverage sector, Relate the importance of the sector to the Canadian economy, Explain the various types of food and beverage providers, Discuss differing needs and desires of residents and visitors in selecting a food and beverage provider, Examine factors that contribute to the profitability of food and beverage operations, Discuss key issues and trends in the sector including government influence, health and safety, human resources, and technology, Percentage of market held by chains versus independents, Density of units relative to local population, Number of tourists or business travellers, High-traffic areas, such as major highways or commuter routes, Universities, colleges, and other educational institutions, Airports and other transportation terminals and operations, A well-known or up-and-coming chef at the helm, An interesting, but stationary, location (a warehouse, a park, the more unusual the better), Staff who are adept at promotions and word-of-mouth, Involvement from local artists or musicians to add to the experience. Ethnic restaurants generally evolve along two routes: toward remaining authentic to the cuisine of the country of origin, or toward larger market acceptance through modifying menu items (Mak, Lumbers, Eves, & Chang, 2012). But can you please be a bit more considerate? For this reason, all major food and beverage operators carefully monitor their online reputation and their social media presence. (2013). Restaurant reviews have been a part of the food and beverage sector for a long time. Check out a video of a cook using an automated wok: www.youtube.com/watch?v=Gqiz17AsYhQ. New York, NY: Houghton Mifflin Harcourt. An analysis of restaurant business-to-consumer communications. What would you recommend it do to improve your dining experience even more? E. Attributes of a waiter. One example is a restaurant on Vancouver Island, which tried an all-inclusive pricing model upon opening in 2014, but reverted three months later to the traditional tipping model due to consumer demand and resistance to higher prices (Duffy, 2014). FoodSafe is the provincial food safety training program designed for the foodservice industry (FoodSafe, 2009). One slip-up is all it takes to leave a lasting negative impression and damage the hotel’s reputation. Retrieved  from www.forbes.com/sites/robertpassikoff/2014/10/14/mcdonalds-hopes-new-social-media-qa-will-modify-food-image/, Restaurants Canada (2014a). F&B Services can be of the following two types − On Premise − Food is delivered where it is prepared. Family/casual restaurants are characterized by being open for all three meal periods. Retrieved from http://restaurantcentral.ca/popuprestaurant.aspx. Using a stock control system helps enhance business practices within quick-service restaurants, catering companies, and any other type of food and beverage business. Take a Closer Look: The Science of Addictive Food, For some time, one secret recipe for success in the food sector, particularly the fast-food portion of the sector, was simple: salt, sugar, and fat — and lots of it. Furthermore once the check was delivered it took 15 minutes longer than 10 years ago for them to pay and leave. A busy New York City restaurant kept getting bad reviews for slow service, so they hired a firm to investigate. Laroche, M., Kim, C., Tomiuk, M. A., & Belisle, D. (2005). Family Style. One of the most common complaints on review sites against us and many restaurants in the area is that the service was slow and/or they needed to wait too long for a table. Hotel restaurants are usually open to the public and reliant on this public patronage in addition to business from hotel guests. In Canada, restaurants are obligated to pay staff minimum wage, and gratuities are paid by the customer as an expression of their gratitude for service. Technology continues to play an ever-increasing role in the sector. Intro to Food & Beverage Operations : Learn about the types of food service operations and organizational structure in food and beverage operations. Food & beverage operating systems The Next Idea’s unique global perspective takes account of current trends within the hospitality and restaurant industries. For more information, visit the Restaurants Canada website: www.restaurantscanada.org. Lynn, M., & Withiam, G. (2008). Figure 4.9 shows that QSRs attract two-thirds of all the traffic, while earning less than half of the total dollars. Thus by looking at the entire report, it can be attributed that food and beverage play an important role in hospitality industry and no business in travel, tourism and hospitality sector can flourish without including F&B department. Schlosser, E. (2012). As mentioned, the commercial sector comprises the majority of dollars earned. We carefully looked at over 45 transactions in order to determine what has been happening: Customers walk in. B. Here the food and beverage providers offer an expedient way to access a meal. The first way to classify customers is to divide them into two key markets: residents and visitors. These restaurants are typically dinner houses, but they may open for lunch or brunch depending on location. (2011, June 13). When they compared footage from 2004 to footage from 2014, they made some pretty startling discoveries. Why your milk costs so much and what to do about it. Some of the key operating expenses (as a percentage of revenue) are detailed in Figure 4.12, above, where food cost and salaries & wages are the two major expenses, each accounting for approximately a third of the total. Brands, chains, and franchises dominate the QSR landscape. Their hours of operation, inventory, location and client to whom they should serve etc. Some family style restaurants only feature shareable platters. According to Statistics Canada, the food and beverage sector comprises “establishments primarily engaged in preparing meals, snacks and beverages, to customer order, for immediate consumption on and off the premises” (Government of Canada, 2012). Examining motivators for willingness to pay for local food in a chain restaurant setting. Take a Closer Look: Health and Safety Training, Food and beverage professionals are strongly encouraged to take both FoodSafe and Serving It Right courses. Finally a table is ready to order. 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