FOOD SERVICE INDUSTRY : RESTAURANT INTRO

F&B SERVICE

1. Chapter
one
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Food service
industry.
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An introduction

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IB Wira
Corp. Director F&B -freshWaterAsia.
Villa Manager –The Allure UbudVillas.
Operation Manager –TlagaSingha river country club.
Restaurant Manager –Mase group.
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Founder –Tigasisicoworking café.
Founder –Hospitalitreebusiness partner.
Lecturer –IPB international.
Coordinator program –International Hospitality Diploma.

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Table of
content
What make us a
human ?
Cuisine revolution
Restaurant history
Type of restaurant
The future of
restaurant industry
01
02
03
04
05

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Hospitality.
Is all about human touch that came from deep inside our heart
to willing to help others

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01
What make us human ?.

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Campfires made 1.5 million years ago
by homo erectus one of the early
human species
Cooking was not just a nicety
it play an essential role in human
evolution.

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Agricultural revolution led to another major
advancement in food preparation, helping to
usher in the idea of cooking to improve taste
and variety of the food.
Agriculture
revolution.
Hospitali
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02
Cuisine revolution.

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FerranAdrià'srevolutionary cooking has made El
Bulli the most famous restaurant in the world,
with 400 requests for every table.
Ferran
adria.
Hospitali
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Traditional
cooking.
Modern
cooking.

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Molecular gastronomy.
molecular gastronomy, the scientificdisciplineconcerned with the
physical and chemical transformations that occur duringcooking.

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Dining evolution.
SurviveStatus
symbolLife style Experience

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Dining evolution.
“Eating in a restaurant is no longer a special
occasion, now it is a way of life”

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03
Restaurant history.

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Venitead Me Omnes Qui
Stomach Laboratiset
Ego Restaurabo Vo
The first restaurant in the world was opened in paris on 1765.
“Monsieur boulanger” served a single dish made from sheep’s Feet
simmered in a white sauce.

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What is restaurant ?
Restaurant is more than just public eating place, it is all about
passion, dream, and art. This place set as a center stage when the
manager is a conductor, the staff is an actor and the customer is the
audience.

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04
Types of Restaurant.

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Everyone
needs to eat
Food and beverage sector play a vital role in today’s
society because it is a vital part of everyday life,
and the opportunities are wide open for us
all

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Size and scope of food and
beverage operations
The food and beverage industryrepresents a huge sector of
serviceswithinthe hospitality industry that include preparing,
presenting, and serving food and beverages to the customers
on-premise (at restaurants and hotels) or off-premise
(takeaway, catering, and food delivery).

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Size and scope of food and
beverage operations
The food and beverage industryrepresents a huge sector of
serviceswithinthe hospitality industry that include preparing,
presenting, and serving food and beverages to the customers
on-premise (at restaurants and hotels) or off-premise
(takeaway, catering, and food delivery).

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The customer
process
Outline of the relationship between different operating
systems within a foodservice operation

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Food and
beverage cycle
The food and beverage cycle is the template that most food
and beverage businesses operate within. The different stages
of the cycle present both challenges and opportunities for
operators.

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Basic Reasons people
eat away from home
• Convenience
• Variety
• Labor
• Status
• Culture/Tradition
• Impulse

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Currently Trends for choosing a
dining facility.
• Cleanliness of the premises
• Quality of service
• Quality of food
• Price and value relationship
• Parking and Accessibility
• uniqueness
• Various other factors

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Management
and operation
•Self operation
•Integrated to the hotel
•Franchise agreement
•Management contracting

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Type & Concept •Formal
•Informal
•Specialty

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Formal restaurant.

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Formal restaurant.Characteristic :
•High class of services (French or silver service).
•Formal dress code.
•Reservation required.
•Exclusive decoration, furniture, & equipment.
•Expensive.

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Main dining
Room.
Characteristic :
•Located in the hotel.
•Residence guest to be served.
•Open for breakfast, lunch, dinner.
•Closed at midnight.
•Valet parking.
•Entertained by band or orchestra.

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Grill house.Characteristic :
•Non residence guest to be served.
•Large turn over.
•Served fish, chicken, meat, and short
•selection on first course & dessert.
•Elaborate service & equipment.
•Open for lunch & dinner.
•Entertained by piano & violin.

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Supper club.Characteristic :
•Expensive.
•Formal dress code.
•Open for lunch & dinner.
•High qualified and talented staff
(more personalize service).
•Entertained by band or live music.
•Dance floor is available.

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Fine dining.
Fine dining, on the other hand, is a more formal style of eating.Exceptional
foodand expensive restaurants typify fine dining, yet inexpensive
alternatives are also commonplace. Food is served by the qualified front of
house personnel more formally. Service is superior, and the restaurant will
have an elegant, calmer atmosphere. The ambience is a crucial factor that
creates an alluring dining atmosphere. The lighting, table settings, staff,
style, design and architecture of the building all come into play to blend
together to create the ambience.

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Informal restaurant.

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Informal restaurant.Characteristic :
•Cheap price of food and beverages.
•No reservation required.
•Quick and simple service.
•Casual dress code.

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Coffee shop or
brassrie.
Characteristic :
•Light meal and easy preparation.
•Quick service.
•Open 24 hours.
•Open for breakfast to supper.
•Low qualified skill required.

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Cafeteria.
Primarily self-service with customer choosing selection
from a counter or counters in varying designs and
layouts. Originally developed for the industrial feeding
market but now seen a variety of sector such as schools,
colleges, office buildings, etc.

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Bistro.
Bistros are usually defined by the food that they serve,
usually serving some kind of a mix between continental
favorites and local delicacies. Most bistros tend to serve
alcohol along with their food and tend to be open
through the course of the day.

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Fast food
restaurant.
Afast food restaurant, also known as aquick service
restaurant(QSR) within the industry, is a specific type of
restaurant that servesfast foodcuisine and has
minimaltable service.

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Food court.
A “food court” or “hawker center” is a center - various
food stalls selling local & other food. Individual stalls
selling food at very reasonable prices. Air-conditioned
environment in food court but not in hawker center.

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Specialty restaurant.
Restaurant in which the concept takes priority over everything
and influencing the architecture, food, music, uniform, and
overall “fell” of the restaurant.

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Basic Layout &
Floor Plan
60 : 40
•Reception or waiting area.
•Dining area.
•Bar.
•Side station.
•Kitchen area and pantry.
•Dishwashing & pot washing
area.
•Parking area.
•Toilet.
•Staff lounge.
•Store.
•Cleaning locker.

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What Makes A
Great
Restaurant’s
Atmosphere ??
•Lighting.
•Furniture & space.
•Artwork & theme.
•Colors.
•Staff.
•Cleanliness.
•Comport.

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05
The future of restaurant
industry.

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How does it look like
in near future ??
Role of
technology
Higher
expectation
Cloud
kitchen

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Our methodology
In 2016, Deloitte surveyed 3,000 Millennial and
approximately 1,500 general population high-
frequency (2+ visits per week) guests who visited
Quick Service Restaurant, Fast Casual, and Casual
Dining locations. In a separate part of the same
fact-finding process, we carried out over 20
interviews with restaurant industry executives to
discuss their organizations’ current and desired
levels of digital technology strategy, adoption, and
plans ahead. Finally, we hosted a roundtable
discussion of restaurant industry trends at Deloitte
University in Westlake, Texas.
Contacts
Andrew Feinberg
Principal
US Restaurant Consulting Leader
Deloitte Consulting LLP
[email protected]
Oliver Page
Senior Manager
Deloitte Consulting LLP
[email protected]
Learn more
Visit us at
www.deloitte.com/us/restaurant-of-the-future
Engage
Follow us on Twitter at @DeloitteCB
As used in this document, “Deloitte” means Deloitte
Consulting LLP, a subsidiary of Deloitte LLP. Please see
www.deloitte.com/us/about for a detailed description
of the legal structure of Deloitte LLP and its subsidiaries.
Certain services may not be available to attest clients
under the rules and regulations of public accounting.
NEXT-GENERATION GUEST EXPERIENCE: WHAT DID CUSTOMERS SAY?
FACTOR ISMENU
when selecting a restaurant
for the first time...
...guests want theabilityto
CUSTOMIZE
THEIR ORDERS
Within a QSR, when
TECHNOLOGY IS USED
TO PLACE ORDER…
Prefer to
ORDERONLINE
and when they do,
spend increases
PAYMENTFLEXIBILITY
(e.g. splitting check)
Guests want to
PAY BY PHONE
48%
Drive through
of respondents belong to
FEWER THAN 3
LOYALTY PROGRAMS
Loyalty members want:
Discounts
Engagement rewards
84%
return if restaurant
RESPONDS
Tracking loyalty pointsis
A KEYFEATURE
users want on a
restaurant appDIRECTLY
to their feedback
casual &
fastcasual
Respondents want
54%
Take-out
46%
Take-out
53%
Drive through
50%
In-restaurant
31%
In-restaurant
26% QSR13%
Frequency
of visit
Average
spend / visit
#1 +6%
+~20%
40%
87%
50% do, want to
51%
44%USERESTAURANT APP
of those who
Copyright © 2016 Deloitte Development LLC. All rights reserved.

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Thank you.
The best memories are made
around the table