Food and Beverage

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Food and Beverage
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HISTORY of the food service industry
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Egypt and Rome

• Originally for celebrations, rituals
• Egyptians would meet in public places to share
  food
• Romans had big banquets with entertainment and
  portable food services for their troops

• Pompeii has the ruins of bars, snack bars and
  fast food restaurants

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French

• Fancy French dining began in 1789
• Royals were being killed, and chefs became
  unemployed
• Chefs opened small, fine dining restaurants that
  were for the upper class

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United States

• Delmonicos was the first restaurant that opened
  in the USA - New York City in 1827
• Antoines opened in New Orleans in 1840
• Fine dining
• Survived Hurricane Katrina

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Fast Food

• The use of cars brought about fast food
  restaurants such as AW, KFC, and McDonalds
• AW created the drive-up restaurant

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Changes in Business

• 1970s many restaurants had been closed for
  breakfast, but with busier lifestyles people
  wanted breakfast

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Marketing

• Fast food began associating their products with
  television shows and movies so toys became an
  incentive to come to their stores

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1990s

• Family-style restaurants became popular, as they
  focused on providing families with quick service,
  good food, and decent prices

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TRENDS
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Trends Casual Dining

• Fine dining is being replaced, as people are more
  price conscious
• Interiors tend to be neutral, with plants and
  wood instead of fancy silverware and chandeliers

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Trends Takeout

• Takeaway represents around 50 of revenue
• Grocery stores have started to offer ready to eat
  meals

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Trends Dining Out with Children

• Restaurants cater to children by providing a
  childrens menu, children eat free day, crayons
  and a placemat to color on, a play area

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Trends Nutrition

• Health has become a concern reduce saturated fat
  and cholesterol
• Introduced carb-free, fat-free, and low-fat to
  grocery stores and restaurant menus
• Restaurants have switched to vegetable oil or
  vegetable shortening
• Diet trends
• Healthier menu options

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Trends Allergy Awareness
Restaurant staff must be able to identify
ingredients
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Trends Legal Issues

• Laws regarding alcohol and smoking have changed
  restaurant revenue and owner liability
• Before drinking and driving legislation changed,
  50 of restaurant revenue could come from
  beverage sales it is now less than 25
• Upselling is done to replace drink revenue
• Example soup, salad, or dessert with coffee or
  tea

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Commercial Food Service
Limited-Service Restaurants
Take-out
Food Court

• Fast-food

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Commercial Food Service
Drinking Establishments

• Pubs, Taverns, Bars

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Non-commercial Food Service
Social Contract Caterers
Airlines, railways, special events
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Non-commercial Food Service
Institutional Food Services
Hospitals, nursing homes, schools, prisons
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Non-commercial Food Service
Other food services
Stadiums, movie theatres, vending machines
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Definitions

• Commercial food services primary business is the
  service of food and drink
• Non-commercial food services primary business is
  something other than the food and beverage sector

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Part III Restaurant Ownership

• Three ways
• Independent - majority
• Single corporate structure
• Franchise agreement

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Independents

• Independent restauranteurs
• Have flexibility to change menus, redecorate, or
  make other changes when they want
• Can be risky as it requires lots of time, energy,
  and money
• 80 of independent restaurants will be bankrupt,
  so franchises are becoming more popular

MacGregors Tea Room, Pictou Open for breakfast
and lunch
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Multi-Unit Corporate Restaurants

• One corporate headquarters will run multiple
  restaurants
• Headquarters will provide leadership, control,
  and planning for the restaurant
• Managers are trained by the corporation
• Must meet profit quota
• Must follow policies
• But operate independently
• Examples Boston Pizza International (Vancouver)
  and Lone Star (Ottawa)

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Multi-Unit Corporate Restaurants

• Companies may own and operate restaurants that
  are very similar, or very different
• Example SIR Corp., from Burlington, ON
• Jack Astors Bar and Grill
• Armadillo Texas Grill
• Brasserie Frisco
• Alice Fazoolis

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Multi-Unit Corporate Restaurants

• Larger corporations will also try to buy other
  successful chains
• Example Cara Operations has purchased Kelseys
  Corporation (Oakville)

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Franchises

• Own your restaurant, but get more training and
  experience
• Examples McDonalds, Swiss Chalet, Boston Pizza,
  Tim Hortons
• Banks are more willing to lend money to brand
  name restaurants
• Help in finding a location, layout is
  predetermined, training for all staff

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Franchises

• Purchasing is less expensive because you are
  purchasing as part of a group
• Disadvantages
• costs a lot to purchase and your yearly
  percentage is high
• Cannot change to meet needs of a community or
  follow trends
• But attracts tourists because they know what they
  are going to see and get when they go to these
  restaurants

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Franchises

• Franchises can fall under a corporate chain
• Examples
• Cara Operations owns Swiss Chalet, Kelseys
  Neighbourhood Bar Grill, Montanas Cookhouse,
  and the Canadian franchise rights to Outback
  Steakhouse

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Part IV Major Divisions of the Food Service
Industry

• Commercial Food Service
• A. Full-service restaurants sit down and are
  served
• B. Limited service restaurants (ie. Cafeteria,
  fast food)
• C. Drinking establishments
• Non-Commercial Food Service

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Commercial Food Service Full Service Restaurants

• Haute Cuisine
• Elegant and expensive
• Fancy décor, well trained staff, service should
  be above expectations, striking table settings
• Has silverware, crystal goblets, fine linen, and
  flower arrangements

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Commercial Food Service Full Service Restaurants

• Wait staff have various positions
• Commis (junior waiter)
• Chef de rang (chief server)
• Maitre d (head waiter)
• Sommelier (wine steward)

• Commis (left)
• Sommelier (below)

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Commercial Food Service Full Service Restaurants

• Food is fresh, prepared daily, and will have
  items prepared specifically for that restaurant
• May have a different menu every day
• Food may be prepared next to your table, and may
  be flambeed by the chef de rang
• There will be a wine cellar
• Was very popular in late 1800s for the wealthy
• The quality of silverware and crystal may have
  changed to maintain costs, but the service, wine,
  and food have not changed
• Example George V Hotel in Paris

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Commercial Food Service Full Service Restaurants

• George V Hotel by Four Seasons

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Commercial Food Service Full Service Restaurants

• Fine Dining
• Do not have the same levels of wait staff, nor
  the expensive table settings
• Staff are still highly skilled
• Flambee not common (due to costs)
• Food is prepared fresh, and presentation is
  important (mixture of colors, etc)
• Still may have wine cellars

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Commercial Food Service Full Service Restaurants

• Dining
• Covers the rest from diners to cafes
• Casual atmosphere, menu, price
• Bistros (café, trattoria)
• casual dining with unique food (such as homemade
  desserts, stone-baked pizza)
• Décor is simple
• Restaurant tends to be small

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Commercial Food Service Full Service Restaurants

• Dining
• Family-style restaurant
• Suburbs, or near tourist attractions
• Fast service and comfort foods
• Provide high chairs and boosters
• Childrens menus and children-friendly décor

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Commercial Food Service Full Service Restaurants

• Dining
• Specialty Restaurant
• Serves one kind of food
• Swiss chalet and St. Hubert chicken
• Red Lobster seafood

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Commercial Food Service Full Service Restaurants

• Dining
• Ethnic Restaurants
• Specialize in national dishes
• French, British, and American has always been
  available, but now you can pretty much get any
  type
• Three reasons for this categorys success
• Canadians are travelling, or watching tv
• Canadians themselves are more diverse
• Grocery stores are providing more products

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Commercial Food Service Full Service Restaurants

• Dining
• Theme restaurants
• theme parks theme restaurants
• Entertainment can be before, during, and/or after
  the meal
• Theme can be part of food choices, and at times
  theme is more important than the food
• Do not have to be big, but very expensive to
  create, so they tend to be big to make up the
  cost

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Commercial Food Service Full Service Restaurants

• Theme restaurants are usually in a big city, so
  can cater to locals, tourists, conventions
• Example Medieval Times (Toronto)
• http//www.medievaltimes.com/
• Originated in Orlando, Florida.
• Own the largest breeding farm in the world.
• Breed Andalusian stallions and train for their
  shows
• Can serve 2500 customers at a time

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Commercial Food Service Full Service Restaurants

• Dining
• Buffet House
• 1980s saw this become popular (not a new idea
  though)
• Variety of food, lots of it, hot or cold
• Serve yourself
• All-you-can-eat
• Serving staff will remove your empty dishes and
  serve your drinks

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Commercial Food Service Limited Service
Restaurants

• Fast food
• Customer orders, receives food, finds napkins,
  straws, condiments, place to sit, and should
  clean up after themselves
• Less staff less expensive meal
• Drive-thru makes it even cheaper since you feed
  more people and dont have to worry about where
  they will sit
• Examples Taco Bell, KFC, Tim Hortons, DQ,
  Extreme Pita
• Found along highways, by resorts, attractions
• Will find many fast food restaurants in the same
  area

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Commercial Food Service Limited Service
Restaurants

• Some fast food restaurants are independently
  owned, and will serve regional food
• In Quebec, can find poutine
• In Ottawa, can find Beavertails (fried pastry
  that you add toppings to) became so popular that
  now are at Walt Disney World

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Commercial Food Service Limited Service
Restaurants

• Coffee Houses
• Serve international coffees, lattes, cappuccinos,
  and specialty teas
• Examples Tim Hortons, Second Cup, Starbucks
• Can sell bagels, muffins, cookies, and other
  treats to go with the coffee

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Commercial Food Service Limited Service
Restaurants

• Cafeterias
• Choose your food, but portions are preset
• May be served by someone
• Staff will clean tables
• May have real tableware

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Commercial Food Service Drinking Establishments

• Pubs and taverns try to remind you of a pub in
  England or Ireland, in terms of food, beer and
  atmosphere
• Example DArcy McGees

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Non-commercial Food Service

• Primary business is not serving food
• Caterers supply food to airlines and trains
• Also found in museums, sports arenas
• By hiring a professional food service, a business
  can focus on their primary business
• Cara Operations is Canadas largest contract food
  service company

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Non-commercial Food Service

• Train, bus, and airport terminals also have
  restaurants and bars located within them to serve
  their customers
• Compass Group is the worlds largest food service
  contractor
• Handles food service for large events, such as
  2002 Winter Olympics in Salt Lake City
• Served more than 3.5 million people at this one
  event

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Non-commercial Food Service

• Institutional food services are not directly
  linked to tourism
• Hospitals, schools, and offices will hire people
  who have done culinary training (therefore linked
  to tourism)
• Retail food services are in department stores.
  May have cafeteria style or elegant, depending on
  the store

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Non-commercial Food Service

• Festivals, stadiums, and seasonal events also in
  this category
• Dollar Dog Hockey Night at Scotiabank Place in
  Ottawa, where they served 15 000 hot dogs in 3
  hours
• Also has fine dining, casual dining, and Penalty
  Box (45 to watch game and have all you can eat
  sandwiches)

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Non-commercial Food Service

• Contract food service
• Not as popular in Canada as US
• But found on campuses, and school cafeterias
  ARAMARK, Cara, Sodexho
• Retirement homes may also offer this (more
  upscale ones)

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Part IV Marketing

• Remember, 80 of independently owned restaurants
  go bankrupt in first five years
• Success limited to
• Good service
• Food products purchasing, prep, storage
• Cost control
• Sales and promotion

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Part IV Marketing

• Menu is a marketing tool
• Food descriptions must be well written so that
  they will order something, and next time may
  order something different
• Pricing should reflect the establishment
• Menus can vary in color, materials, shape
• Displaying menus for people passing by helps

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Part IV Marketing

• Couponing example 2 for 1
• Number of additional customers must be weighed
  against loss in sales revenue (research shows
  that people who use coupons often do not return)
• Early Bird Specials gets people in the door
  during a slow time
• Frequent diner cards to reward guests for loyalty

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Part IV Marketing

• The least expensive and most effective method
  word of mouth
• May partner with the community by sponsoring
  sports teams
• Make sure they are listed in where to eat lists
  at tourism bureaus
• may set up a food booth at a festival or special
  event

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A Taste of Nova Scotia
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A Taste of Nova Scotia

• Seafood
• Fiddleheads
• Apples
• Wine