The paper “ Food and Beverage Management - Data to Be Monitored after Strategy Implementation, Investigation of the Problems and Strategies to Be Implemented” is a breathtaking option essay on management. Based on the manager of a la carte restaurant has observed that the restaurant usually experiences a low number of customers during the midweek period. The lower number of customers is mostly attributed to the high prices charged during mid-week. Based on these the manager has introduced an “ all you can eat” strategy for Monday, Tuesday and Wednesday evenings.
This strategy will have an effect on the food average spend statistics for the week and also on the cost percentage of restaurant food. The all you can eat strategy is related to a seller offering their services or products and offering unlimited access by the customers over some period of time, for example, in the case the strategy is applied on Monday, Tuesday and Wednesday evenings. By the adoption of this strategy, the companies try to generate a lot of revenue since it focuses more on the consumers that tend to be price-conscious (Cousins, Foskett & Pennington 2011).
The trick here is to ascertain that customers are able to satisfy their appetite exclusive of overusing it in a manner that can make the strategy unprofitable. Based on the food average spend there will be an increase in these statistics. The main idea for the implementation of the strategy is to make more customers visit the restaurant. Based on these a great number of people may opt to visit the restaurant more often as when they had not adopted the strategy (Lockwood & Davis 1995).
Parents will view the strategy as a cost-saver on their side since prior to its implementation they would have paid a similar cost for their food and for the food taken by their children. When the strategy is implemented, they will spend a lesser amount of money on children's food. In relation to the restaurant food cost percentage the strategy that has been adopted will ultimately lower the food cost percentage. Most restaurants usually place a standard cost that most customers are not likely to exceed and based on these the menus are prepared in a manner in which the restraint will benefit.
Through the strategy, the menus will offer a totally different amount as compared to the individual cost of each item on the menu. The food cost will at times be around 4 to 6 percent more in the buffet as compared to when a standard ordering system is adopted (Ninemeier 2010). When restaurants prepare food to order, one eliminates the aspect of having cooked leftovers as well as waste. Thus a person who would have ordered different items on the menu will tend to pay more as compared to one who plans to use this strategy while eating in the restaurant. Key information to be monitored after implementation of the strategyAfter the implementation of the strategy, certain key information will be monitored and it includes concepts such as the effect of the strategy on the labor cost, the overall effect on the food cost, therefore profitability and affects on the amount of food that is prepared daily for the buffet and how to deal with the carryover. The strategy will have an adverse effect on labor costs.
The strategy is characterized by having a lesser number of waiters and cooks and this implies that the amount of money that will be spent on paying workers will be minimal and thus cultivating into greater profits for the restaurant (Page 2011).