The paper "Food and Beverage Management" is an outstanding example of management coursework. Restaurant promotions are strategies made use of by restaurant owners to bring more business and also to show customer appreciation. They may be done monthly, weekly or daily. There are different kinds of promotions which range from the use of buffets, nightly happy hour to dinner specials (Mealey, 2011). The case study in this paper makes use of a buffet to increase its sales volume and also to attract different clientele. A buffet is a method in which food is put in public and then diners serve themselves (About. com, 2010).
Another term used interchangeably with the buffet is the sideboard. There are a number of types of the buffet, namely; “ all you can eat” , special occasion, cafeteria-style and catered buffets. “ All you can eat” buffet is a type which offers guests a lot for their money. In this form of a buffet, customers pay a single price and serve themselves from a number of stations that range from hot items, dessert station and salad bar. Cafeteria-style is a method in which customers choose plates of food when they move through a line.
For instance, the customers may pick a plate that has a sandwich, a dessert and soup cup. This form of buffet is less utilized in restaurants. Special occasion buffets are those offered during special occasions in lieu of the regular menu. For instance, a restaurant might offer unique seafood on every Friday of each month or they may also offer a unique Mother’ s Day brunch instead of the usual menu. Catered buffets are those offered by catering services so as to feed a large number of people quickly and effectively.
Holiday parties, weddings, business meetings are the types of situations that make use of catered buffets. Restaurants may facilitate the off-site provision of their catered buffet services and as such expand their businesses. Effect of “ all you can eat” strategy The “ all you can eat” strategy implemented in the case study has a number of effects. Firstly, it impacts on cost for example tables are turnover very quickly because nobody waits for the arrival of meals; there is the reuse of food (roast beef that is left over is used in tomorrow’ s beef stew).
The starches used in “ all you can eat” buffets are usually low-cost starches (for instance bread and potatoes). During the buffet days; that is Monday and Tuesday the labor costs is lower since fewer cooks and waitresses and used (Heard & Woolf, 2003). The staff needed to handle the buffet is small since all the food is laid out and customers serve themselves. The number of people fed at a buffet is large. It has also been noted that the average person consumes less at a buffet in comparison to the standard entré e size.
It allows the restaurant to rotate food in the kitchen faster. It draws in customers who are on a budget and as such prefer bargains who normally do not dine at your restaurant. The overall impact of a buffet is an increase in profit margins on the proviso that the buffet menu is priced right.