Russian Service Table Setup 1. Russian service consists of a straight line of counters containing a variety of hot and cold dishes displayed in order. The customer starts from one end of the line, picks up a tray, and moves along the length of the counter to the rest tray while selecting the dish and passing along the line. 2. The cashier is seated at the end of the counter to rest the tray while selecting a dish and passing along the line. The cashier who is seated at the end of the counter makes the bill and collects payment. This is not required if the meals are pre-paid. 3. Normally, the service counter is separated from the dining area. Dishes are neatly plated in the kitchen by the kitchen staff and placed at the guest’s cover from the right-hand side. 4. The waiter should be able to carry at least three dishedout full plates to speed up the service. For a group of more than three guests, the waiter and the assistant waiter work as a team to place the plates. Using trays for transporting plates is not recommended. 5. Trays are used to carry dished-out cups and bowls. Cups are placed on the saucers and bowls on the quarter with the appropriate spoons. 43
6. Let us assume that a waiter is carrying four bowls of minestrone soup to a table. He/she carries a pile of four quarter plates, a bunch of four soup spoons, and four bowls of minestrone soup on a tray. On reaching the table, standing at the right of the guest, the waiter places the bowl on a quarter plate, positions the soup spoon on the plate, and keeps it at the guest’s cover from the right-hand side in such a way that the spoon is to the right of the guest. He/she moves to the next guest and repeats the same. 7. Russian style of service is always followed in restaurants and hotels located in busy areas where service needs to be very quick. Coffee shops, fast food outlets, casual dining restaurants, and restaurants located in busy areas follow this service style. 44
FRENCH SERVICE Service skills are not required. Low labor cost. Seat turnover is more compared to silver service. Quick service. No plate wastage. Service staff will not be able to demonstrate their service skills. Food may go cold. Guests may spill on the table. Guests may feel neglected. French service is a method of serving food. It is also known as Family service.In this food serving style, large joints, roast poultry, whole fish, and so on, that have elaborate garnish, are neatly arranged on a platter, presented to the host, taken back to the sideboard, carved, portioned, and served to the guests with service spoon and fork. After service, dishes are kept on a hot plate on the sideboard to keep them warm. Each course is served from the sideboard. Advantages of French Service Disadvantages of French Service 45
French Service Serve In France, this French service is found in family pensions and banquets, where the dish is presented to each guest from the left-hand side to help himself /herself. For a small party of two to three guests, dishes ordered by them are placed on the table with service implements and plates for the guests to help themselves. For larger parties of more than four guests, a side table or trolley can be used. The waiter keeps plates, service tools, and dishes on the trolley /sideboard. He or she places plates on guests’ covers and then presents the dishes may be placed on the table and the host may serve all his guests at the table first or assist them in service and serve himself finally. This French service table setup method is widely practiced in ethnic restaurants, especially in Chinese and Indian restaurants. Indian bread and accompanying dishes are kept on the table for guests to help themselves. If assistance is required, the waiter may help the guests in passing and serving the dish. This service is not practiced much in recent times. Guests in hotels at times call for the service of dishes in their rooms. Their orders are taken by room service order takers, and dishes are arranged on a tray and served quickly. Orders can be collected either from the kitchen or floor pantry. 46
47 Example of the arrangement of Fine Dining table setup
2.0 BUFFET A buffet is a self-service style where the guests serve themselves. This style is a great method for feeding large numbers of people with minimal help. The dinner buffet is the most practical and congenial way in which to care for your guests. There are many variations of the Buffet Service. 48
2.1ORGANIZES OPERATION OF BUFFET SERVICE Crockery and cutlery are stacked at the head of the buffet table. Server portion the food into their plates. The guest collects a plate from the head of the table. He serves each course as per the procedure above. The guest then proceeds to the next course of the meal in the buffet Food portion control is not possible If the buffet line is not properly organized, it may lead to congestion. Dishes may lose eye appeal after repeated servings. It is a self-service where food is displayed on tables. The guests take plates stacked at the beginning of the table and proceed along requesting the buffet attention to serve them or they help themselves. In stand –up buffets, guests are forced to stand and eat. This type of service is found in banquet halls catering to large number of guests. Features 1. 2. 3. 4. 5. Disadvantages1. 2. 3. 49
Example layout of buffet (buffet Table setting) 50
2.1.1 CONSTRUCT MENU 1. Write Out all Menu Items Before you dive into design, you have to learn to write a restaurant menu. Using Excel, a Google Sheet, or even pen and paper, list out all of the meals you want to offer. Google Sheets is great for this, because it's easy to cut, copy, and paste different items, and the sheet will save automatically. 2. Categorize Menu Items Categorize all the items into apps, entrees, desserts, or any other categories. Then, decide which menu items you want to appear most prominently on the menu; you may want appetizers to appear at the top of your menu, and you may want a particular appetizer to be at the top of the list because it's a star — high profit, high popularity — Simply move around your menu items until they're in the exact order you want them to appear on the menu. 51
A menu has to be easy to digest. As some might say, "Keep it simple, stupid." Your customers will be overwhelmed by a large menu, so try to keep it to one or two pages. Remember the golden triangle. Our eyes typically start in the middle of a page, then move to the top right and top left, so consider putting high-margin dishes at the center and upper right corner of your menu 3. Set Menu Prices Menu prices - and how you portray them - are the most crucial aspect of the restaurant food menu. 5. Decide on a Menu Color Scheme Now that you have all your menu items laid out on the sheet in an order that makes sense, take a little break from staring at cells and start thinking about graphic design. Choose a color scheme for your menu that reflects your restaurant brand. This can be as simple as choosing three colors you might want to see on the menu, or deciding that you want your menu to be black and white to save money on printing. 6. Design Your Restaurant Menu 7. Restaurant Menu Photos Printed menus benefit from white space, and the more photos or icons you add, the more distracted customers are from your actual content: the food, and those awesome descriptions 52
Example of menu buffet 53
2.1.2 CONCEPT OF DINING THEME AND PPRICING A restaurant concept is the overall idea or theme that defines the restaurant. Concepts include the your menu's design, service style, dining room decor, and — of course — the style of food. Many restaurants are conceived based on a chef’s personal experiences or interests. Heritage, local ingredients, traditions, or family are all common sources of inspiration for restaurant concepts. But concepts can also be defined by a chef’s travel experience, training, or an interest in a certain area of art, science, or culture. Because food is, after all, a mixture of all those things. Read on to explore the elements of a concept, some steps to help guide your choices, and even some restaurant concept examples. ELEMENTS OF RESTAURANT CONCEPT A good restaurant concept will cover an array of elements with one cohesive mood or tone. From the name of the establishment to even the paint color on the walls, every detail contributes to the overall concept. RESTAURANT NAME The name of your restaurant should give customers a pretty good idea of the type of food you serve. It needs to be memorable, preferably simple, and most importantly, authentic. There are many different approaches to choosing a restaurant name, but owners often take inspiration from their location, a signature dish, or even a family member who inspires them. MENU WRITTING The description of your foods can be as literal as listing off the ingredients in the food and the ways they were cooked, or as poetic as a brief description of an experience, visual image, or abstract theory. But your approach should make sense in the context of your food and overall theme. 54
Fine Dining Bistro Mid-Scale Dining Family Style Coffee Shop Bar Pop-Up Ghost Restaurant Fast Casual Buffet Food Truck Fast Food SERVICE STYLE FOOD SERVICE While service styles may seem unrelated, the type of service you offer directly relates to your restaurant concept in the sense that it affects the diner's overall experience. Here is a list of service types that can impact your concept : 55
All You Can Eat Cafeteria Style Buffet Special Occasion Buffets Catered Buffets Healthy Buffet Concept TYPES OF BUFFETS These buffets offer plenty of food for your money. Customers at an all you can eat buffet pay a set price, and from there they can eat, well, all they can. Customers serve themselves from a range of hot items, salad bar, and dessert station. You rarely find this style of self service in a restaurant; in this type of buffet, you select your plate of food as they pass through a line. Plates contain pre-made sandwiches, a soup, a drinks fridge and coffee machine, and a sealed dessert are a few examples of the things you’d find. It is popular for restaurants to hold special promotions on certain days in the form of a buffet. A restaurant might offer a roast carvery on a Sunday or a seafood buffet on a Wednesday for example. Some places put on a buffet for special occasions such as a Mother’s Day buffet. Weddings, business meetings and holiday parties are perfect situations for a catered buffet. Some restaurants provide catering services that will travel to an event to provide food for large groups of people. With the rise in health standards amongst the public, restaurants are now providing healthy buffet choices, in place of a heavy meat and dairy selection. 56
BUFFET THEME Garden Table Salad Bar DIY Street Taco and Nacho Bar Southern BBQ Buffet Thalian Pasta Bar A themed buffet is for instance food from a certain country i.e. (Spain) or region of the world. Eample buffet theme: For our healthy guests, our Garden Table Salad Bar will be love at first bite. To build the ultimate Garden Table Salad you will have to choose two greens, two types of meat, 6 toppings, 2 kinds of cheese, 2 types of bread, and 2 sauces. To be fair, there are no bad choices. Our salad bar is perfect for the picky eaters and the ones who eat anything. Your guests will love that they can make their salad just how they want it. For the DIY Street Tacos, you will have a choice of having two types of meat, three types of meat, or even four types of meat. With that, you will have eleven included sides. The Nacho Bar is essentially the same options, the only difference is the nine included sides. The buffet comes with 2 passed hors d'oeuvres, meat with sauces and buns, four sides, and two types of bread. There are so many different ways to make pasta too, the past abilities are endless! Pasta Bar comes with one meat, two types of noodles, four toppings, bread, and two sauces. 57
Example of Garden Table Salad Bar Buffet theme Example of DIY Street Taco and Nacho Bar Buffet theme 58
Example of Southern BBQ Buffet theme Example of Thalian Pasta Bar Buffet theme 59
BUFFET OF PRICING BUFFET The simple explanation behind buffet pricing is capture value upfront (with a fixed price) and then sell food at marginal cost. For buffet restaurant, the marginal cost to serve one additional customer is RM0. Choosing a fixed price model like the buffet is a pricing strategy. The restaurant is committed to it and cannot change easily change. But does this commitment limit the total revenue and hence the total profit? No. There are pricing tactics the restaurant can employ to take advantage of short term opportunities. 60
2.1.3 FORM A SALES PROMOTION BUFFET In short, it's all about creating special offers that get new guests through the door and bring back one-time visitors, turn them into regulars, and boost sales. Restaurant promotions can involve everything from showcasing signature dishes to running happy hour deals, and can take the form of coupons, QR codes, or discounts delivered via email or your receipt. 61
Know Your Customer Base Look at Your Business Challenges Revenue vs. Press? Know Your Margins It’s impossible for a promotion to be successful without first identifying, analyzing, and understanding both your existing customers and your target customers. Restaurant promotions can help restaurants overcome challenges that are unique to their business, and underlying issues are best discovered by diving into the data and analytics from your restaurant point of sale system. A lot of successful promotions have a big-picture aim: to generate press for the business, which can also increase revenue. Marketing initiatives that drive press can sometimes be more impactful than revenue-focused promotions. The brand awareness they generate is invaluable. It’s important to know the margins of every item on your menu. Generally speaking, it's best to promote offerings with high profit margins as a lead into the rest of your menu. For example, you could just give away free fries to all customers for a short timeframe, but it might be more fruitful to offer free fries whenever they buy a milkshake. Understanding your margins will help you make informed discounting and purchasing decisions, and identify ways to make your inventory go farther. RESTAURANT PREPARATION PROMOTION 62
The 15 BEST FOOD AND BEVERAGE RESATAURANT PROMOTION IDEAS Leverage a Big Local Event Charities & Celebrities Holidays Loyalty Offerings Bundling and Fixed Price Offerings Get Them in the Doors Down Time Community Events Buy in Bulk and Upsell Launches & Openings Takeout and Delivery Special Event Catering Virtual Access Collaborations With Third-Party Deliverers Old School Promotion Tactics Pop-Ups Example : Example of Promotion Food and Beverage Restaurant 63
2.1.4 HALAL IN PROCUREMENT Defined halal procurement as the buying practices that foster the preservation of halal integrity throughout the supply chain. A thorough understanding of the various stages of the halal supply chain is needed to make sure food items do not become anything that is forbidden under Islamic law. Halal procurement is the process of purchasing Halal goods/ingredients or services and is usually in reference to Halal business spending.Halal business procurement requires preparation, solicitation,and payment processing, which usually involves several sections of a company. It is considered the first phase in a Halal supply chain ecosystem. Halal food procurement is one of the most sensitive and, perhaps, most complex jobs as it requires confirming the Halal procedures by suppliers in various countries over which one does not have much control. 64
HALAL PURCHASING COMMODITIES Food ingredients Equipment and tools used in production Services and works that take place in the production facility Laboratory supplies (for testing) Primary packaging Water filters Cleaning chemicals and hand sanitizers Logistics services (both sourcing and distribution) Halal procurement managers need to verify the Haleness of the following elements while purchasing from their suppliers. Purchasing is the professional buying by organizations. It defines buyer-supplier relationships, also known as reverse marketing. Although much research has been conducted on the buying intention of halal products by Muslim and non-Muslim consumers, very few researchers have focused on the professional buying process of Halal products, services, and works by organizations. Purchasing is a critical supporting activity in a firm’s halal value chain, as it guarantees all products, services, and works sourced are halal and are compliant with halal certification requirements; builds maintains, and controls a sustainable supplier base with the right halal certificates and validity of halal certificates; ensures all supply chain partners contracted by the company are halal compliant enforced through contractual agreement and supplier audits; and screens halal purchase market developments, providing intelligence on the supply risk for commodity categories identified. 65
The professionalism of the halal purchasing function is important as it directly contributes to the sustainability of halal sourcing, production, and supply chain management. To protect the halal certificate and license to operate a company in Muslim markets, halal purchasing has become a critical success factor in professional halal business management. Halal and food safety risks could also be better controlled when halal is anchored into the procurement strategy. This allows halal and food safety to come together. This is essential as the brand owner is accountable for both halal and food safety. A halal procurement strategy is hereby not only the responsibility of the purchasing department but also that of top management. Food ingredients Equipment and tools used in production Services and works that take place in the production facility Primary packaging Laboratory supplies (for testing) Water filters Cleaning chemicals and hand sanitisers Logistics services (both sourcing and distribution) A focus group with food multinationals According to the focus group participants the following halal purchasing commodities are critical: 66
The focus group with the food industry showed that halal procurement strategies are founded on solid halal risk & reputation management. Harmonise, standardise, and simplify halal standards, halal certification bodies and halal operations. Due to the complexity of halal purchasing, food industries highlighted the importance to have backup plans for halal critical items purchasing. There is a preference for local suppliers of halal critical items. All halal critical items suppliers need to be halal certified, although this might not necessarily be required from the halal certification body. Business contingency plans of suppliers are essential to ensure that they are a robust supplier of halal critical items and are resilient in case of new halal requirements and market developments. Food industries should leverage synergy advantages within their group of companies. Regarding the supplier-based structure and size, the participants prefer local or regional sourcing of halal critical items depending on their risk profile. Multiple sourcing, instead of single sourcing, is part of any good purchasing strategy. Regarding the substance of relationship, at the beginning of a supplier relationship of halal critical items there should be a high coordination of activities, high adaptation of resources, and high interaction of people. In a more mature relationship this changes to low coordination of activities, low adaptation of resources, and low interaction of people. Monitoring and evaluation of halal critical suppliers require a combination of vendor rating, benchmarking, and physical audits. According to the participants there is a preference for direct process and activity collaboration only within their own group of companies; which they are already currently practicing. Indirect process and activity collaboration with other purchasing organisations outside their group of companies on the other hand is possible. Activity outsourcing however, needs to follow the processes determined by the brand owner. 67
2.1.5 PREPARE FOOD IN A SAFE AND SANITARY ENVIRONMENT Food sanitation Food sanitation refers to the state of cleanliness and maintenance of sanitary conditions in a food establishment to prevent the occurrence of foodborne illnesses. It consists of several different operations that help maintain the cleanliness of the entire facility, food contact surfaces, equipment, and other points of the food supply chain. Different states and countries may have their sanitation standard. Factors such as approved cleaning agents, concentrations, and food sanitation practices may significantly vary. The main objective of food sanitation is to minimize the risk of foodborne illnesses by making the working environment of food handlers free from food safety hazards. Pathogens and other food safety hazards may linger on contact surfaces, equipment, and utensils. Without proper food sanitation, these pathogens can result in crosscontamination and potentially cause a foodborne disease outbreak. Food safety Food safety operations include cooking, chilling, storing, and avoiding cross-contamination. It involves operations that keep raw and ready-to-eat foods safe through thorough processing and safe storage. On the other hand, food sanitation in food processing involves operations that render the hands of food handlers, cooking equipment, storage containers, and preparation areas. 68
Wash hands in warm soapy water for at least 20 seconds. Do this before and after touching food. Wash your cutting boards, dishes, forks, spoons, knives, and counter tops with hot soapy water. Do this after working with each food item. Rinse fruits and veggies. Do not wash meat, poultry, fish, or eggs. If water splashes from the sink in the process of washing, it can spread bacteria. Clean the lids on canned goods before opening. Keep raw meat, poultry, seafood, and eggs away from other foods. Do this in your shopping cart, bags, and fridge. Do not reuse marinades used on raw foods unless you bring them to a boil first. Use a special cutting board or plate for raw foods only. Cook to safe temperatures: Beef, Pork, Lamb 145 °F Fish 145 °F Ground Beef, Pork, Lamb 160 °F Turkey, Chicken, Duck 165 °F Use a food thermometer to make sure that food is done. You can’t always tell by looking. 4 STEPS TO FOOD SAFETY 1. Clean Always wash your food, hands, counters, and cooking tools. 2. Separate (Keep Apart) Keep raw foods to themselves. Germs can spread from one food to another. 3. Cook Foods need to get hot and stay hot. Heat kills germs. 69
2-Hour Rule: Put foods in the fridge or freezer within 2 hours after cooking or buying from the store. Do this within 1 hour if it is 90 degrees or hotter outside. Never thaw food by simply taking it out of the fridge. Thaw food: In the fridge Under cold water In the microwave Marinate foods in the fridge. 4. Chill Put food in the fridge right away. Both food safety and sanitation are significantly affected by the correctness and frequency of their execution as well as their constant monitoring. Food sanitation must be properly scheduled and regulated to achieve its objectives. In applying food sanitation, caution must also be applied. Excessive cleaning solutions can cause chemical contamination and will ultimately harm consumers. a. Composting left over Composting is a great way to put your food scraps to good use! The process utilizes these scraps and other organic materials to form a natural fertilizer that is then used to enrich soil. It reduces the amount of waste in landfills and also decreases the amount of methane emitted into the atmosphere. 70
Organic waste in landfills generates, methane, a potent greenhouse gas. By composting wasted food and other organics, methane emissions are significantly reduced. Compost reduces and, in some cases, eliminates the need for chemical fertilizers. Compost promotes higher yields of agricultural crops. Compost can help aid reforestation, wetlands restoration, and habitat revitalization efforts by improving contaminated, compacted, and marginal soils. Compost can be used to remediate soils contaminated by hazardous waste in a cost-effective manner. Compost can provide cost savings over conventional soil, water and air pollution remediation technologies, where applicable. Compost enhances water retention in soils. Compost provides carbon sequestration. Benefits of Composting There are a number of benefits to compost that not everyone is aware of. Some examples are listed below: b.Reducing waste Waste reduction is anything that reduces waste by using less material in the first place. Reducing waste can be as simple as using both sides of a sheet of paper, using ceramic mugs instead of disposable cups, or buying in bulk rather than individually packaged items. Sustainable Management of Food is a systematic approach that seeks to reduce wasted food and its associated impacts over the entire life cycle, starting with the use of natural resources, manufacturing, sales, and consumption and ending with decisions on recovery or final disposal 71
7 ways can reduce food waste in kitchen: 1. Take an inventory. Take stock of your pantry, refrigerator and freezer before going to the store to prevent overbuying. 2. Create a meal plan. Planning at least a few meals for each week is a great way to ensure you have healthy meals. It also prevents you from buying too much food because you feel like you need to be prepared for anything. Coordinate your meals so you aren't using completely different ingredients for every recipe. For example, plan to eat broccoli as a side one night and in a casserole the next. 3. Save and eat leftovers safely. If you don't think you will be able to eat your leftovers within three days, store them in the freezer and label them. Keep your freezer organized so food doesn't get lost and then thrown out due to freezer burn. 4. Store food appropriately. One of the biggest reasons I hear people say they don't eat fruits and vegetables is because "When I buy it, it ends up going bad, and I throw it out anyway." Start by only buying what you can eat in a week. Store greens with a paper towel in a plastic container in the crisper drawer, tomatoes and bananas on the counter, potatoes and onions in a cool, dark place and fresh herbs in a glass of water. Have some frozen fruits and vegetables on hand in case you eat all your fresh produce before your next grocery day. 72
5. Buy "ugly" foods. Purchasing imperfect food refers to misshaped or oddly shaped fruits or vegetables, and it has never been easier. Some companies will deliver "ugly" foods to you with a monthly subscription. You also can start a relationship with a local farmer through a community-supported agriculture or farmers market to get your hands on some imperfect produce. Remember, don't purchase bruised or spoiled produce. 6. Compost. Even vegetable peels don't have to go to waste. Backyard composting is a great way to keep food waste out of the landfill and provide nutrition for your garden. You also can find small composting containers that you can keep in your home. 7. Use leftovers creatively.' Find ways to use rather than toss food that isn't fresh. Vegetable scraps and peels can be made into soup stock. Apples or blueberries that are soft work perfectly cooked in oatmeal. You can even use stale bread to make croutons or an egg stratum. Slightly wilted vegetables are great for soups or stir-fries. One of the best things about soup is you can make it out of pretty much anything. 73
2.1.6 MALAYSIA BUFFET Malaysia is a gastronomic delight with a wide variety of foods and dishes. With citizens from three large ethnic groups— namely Malay, Chinese and Indian, each with their own cuisine—the availability and mix of flavors and recipes are astounding. There are fusions or blends of these foods. An example of this is the "Nyonya" food which is a mix of Malay and Chinese ingredients. Malay Food, Chinese Food, Indian Food and Thai food are all common in Malaysia. Each ethnic group tends to eat foods associated with their group. Malays tend to favor things like spicy rice and curry, the Chinese like noodle and rice dishes and the Indians eat their curries as well as things like mutton stew. Eurasian food is also available. 74
Example of Malaysia buffet 75
2.1.7 INTERNATIONAL BUFFET A buffet arrangement could consist of one long serving line with both cold and hot items, or a collection of smaller stations dedicated to a particular part of the meal, such as cold salads, meats, vegetables or desserts. A buffet may be completely self-serve, with appropriate serving tools such as slotted spoons or tongs, or there may be workers assigned to carve meats or prepare made-to-order dishes, such as egg omelets. 76
Example of International Buffet 77
3.0 OUTDOOR CATERING 78 Defines Outdoor Catering "Outside caterer" means the caterer engaged in providing services related to serving for an event in another place. Outdoor catering is popular in most places, especially during spring, summer, and fall in most places. There are many opt ions to choose from when i t comes to outdoor catering for your guests, and i t of ten helps to contact a professional event planner to help you choose the best menu and catering for your specific needs. Outdoor catering is sui table for large events and i t is important to find out the general requirements for outdoor catering when decide if i t is right for you. The place of the ceremony is determined by the host . The price will be charged according to the type of food and drink ordered. External catering takes care of the party in the most complete way. Outside the country, external catering includes catering for events such as weddings, part ies and others and in Malaysia external catering includes catering for Chinese New Year, Christmas, Hari Raya, Deepavali.
3.1 ORGANIZES OPERATIONS OF OUTDOOR CATERING "Outside caterer" means the caterer engaged in provide services related to serving for an event in another place. Outdoor catering is popular in most places especially during spring, summer, and fall in most places. There are many options to choose from when it comes to outdoor catering for your guests, and it often helps to contact a professional event planner to help you choose the best menu and catering for your specific needs. Outdoor catering is suitable for large events and it is important to find out the general requirements for outdoor catering when decide if it is right for you. The place of the ceremony is determined by the host. The price will be charged according to the type of food and drink ordered. External catering takes care of the party in the most complete way. Outside the country, external catering includes catering for events such as weddings, parties and others and in Malaysia external catering includes catering for Chinese New Year, Christmas, Hari Raya, Deepavali. 79
Catering businesses provide clients with a menu that lists food items and options for group orders and combinations to enhance the overall customer experience. Customers can browse catering menus to purchase food for takeaway delivery services. It separates food categories and allows more flexibility in the ordering process. The following recipes add a new variation to some old favourites, bringing your catering company’s daring and bold tastes centre stag 3.1.1 CONSTRUCT MENU Types of menus Appetizers Salads, Soups, Sides Entrees Desserts 80
Appet izer Ideas Start the night off right with a gooey marriage of classic cheese puffs and savoury French onion soup. Create a sensational pocket-sized pastry perfect for pre-dinner snacking. Salad Ideas Caprice salad quinoa stuffed portabellas add nutty quinoa, fresh pesto, and roasted pine nuts to turn the salad course into the main attraction Soup Ideas Nothing can quite compare to a warm bowl of mom’s chicken noodle soup, but Thai coconut chicken soup stands out from the rest. Cute trick and your company will get points for creativity. Side Ideas Mashed potatoes are a notorious staple side dish, but when you combine red potatoes with spicy chipotles, fresh scallions, and zesty adobo in chipotle mashed potatoes, your site will be anything but predictable . 81
Entree Ideas Meat Entrees These are perfect for a crowd; plate them beautifully or let your guests customize one at a buffet-style event with olive oil roasted sweet peppers and onions, chunky tomato and cilantro salsa, salty queso fresco cheese, and sour cream. Poultry Entrees How can you deviate from traditional roast chicken with crispy brown skin and tender vegetables? Pile on the flavour with chipotle-maple glazed turkey. Vegetarian Entrees Including environmentally-friendly catering menu options will help you appeal to more clients, but accommodating vegans and vegetarians with creative dishes can sometimes be a struggle. With lasagne bechamel, everyone will be happy Seafood Entrees Pair creamy pasta with pan-seared salmon and spaghetti Carbonara flavours to leave a lasting impression. Bavette with salmon, asparagus, and peas in pesto cream sauce will certainly leave guests with something to remember. . 82
D e s s e r t I d e a s T w e a k y o u r d e s s e r t p r e s e n t a t i o n t o a d d a n e x t r a s p e c i a l t o u c h t o y o u r 83
3.1.2 SELECT THEME FOR OUTDOOR CATERING AND PRICING Pricing is a process of fixing the value that a manufacturer will receive in the exchange of services and goods. The pricing method is exercised to adjust the cost of the producer’s offerings suitable to both the manufacturer and the customer. The pricing depends on the company’s average prices, and the buyer’s perceived value of an item, as compared to the perceived value of competitors product. Every businessperson starts a business with a motive and intention of earning profits. This ambition can be acquired by the pricing method of a firm. While fixing the cost of a product and services the following point should be considered: The identity of the goods and services.The cost of similar goods and services in the market.The target audience for whom the goods and services are produces.The total cost of production (raw material, labour cost, machinery cost, transit, inventory cost etc). External elements like government rules and regulations, policies, the economy, etc. Many venues come with some great outdoor space, but not all themes work comfortably indoors and outdoors. Having a theme for your event is supposed to make designing and planning easier: thinking of ways to make your casino theme work in a garden is doing the opposite. 84
1. By The Seaside The seaside is a light and fun theme for an event and it can be used to make the most of summer or to put a new twist on winter events. When styling the event, you might want to take inspiration from traditional British seaside destinations such as Blackpool or Brighton. Make the most of pastel colour schemes, candy stripes, beach umbrellas, and sunny lighting. Aditionally, you change things up and have an outdoor theme completely contained indoors to really transform a venue. 2. Pool Party Pool parties are the ultimate summer event and it’s a theme you can use both indoors and outdoors. When planning a pool-themed party, think of inflatable objects, water features, tile decorations, and a fully stocked cocktail bar. 3. A Night in The Woods A woodland theme will fit well with many different types of events and it’s an excellent theme for when you want to transform a venue and tell your guests a story. Fairy lights, lanterns, ivy, flower arrangements, and a variety of woodland critters will make for a magical evening. 85
4. A Day at The Zoo Animal themes are a designer’s dream because there is a wide range of animal prints and textures that you can incorporate into an event. It might be a zoo, a safari, a jungle, or just an animal theme – all of them are sure to give you some brilliant inspiration. 5. The Himalayas If you are looking to bring a sense of adventure or wonder to your event, then a Himalayas or mountain climbing theme can be an excellent approach. You can use a range of charcoal and stone colours that contrast with bright streamers and Tibetan prayer flags; for decoration, you can turn to vintage climbing and camping gear for a ring of authenticity. 6. The GreatOutdoors A general outdoors theme can be very strong – especially if it is an event celebrating an outdoor company or a naturefocused event. You’ll want to focus in on a specific biome such as the woods or the mountains and consider incorporating tents, campfires, and rustic-looking decorations. 86
Promotion of your catering business is a key part of your operations, helping to spread awareness of your culinary services and attract new customers. Use public-relations campaigns and traditional advertising methods spiked with social media to show how your food is one of a kind and your service is top-notch, and you may soon find that you are booking all the events you can handle. Identify a niche to target -- such as a speciality ethnic cuisine or certain kinds of events, such as weddings or conferences -- to help guide your promotional efforts. Support a good cause People like to patronize businesses with similar values to them. Donating proceeds from an outdoor event to charity or dedicating a portion of sales on a particular item to support a cause will leave a good taste in patrons’ mouths. Pun completely intended. Use social media How do you communicate the investment you’ve made in your outdoor space? Social media is a great place to start. Use Facebook, Instagram, and TikTok to promote events, menu items, and more. Remember to post frequently to keep engagement high and encourage in- person visitors to follow your social channels. Increase sales Incentives are a classic way to increase demand for your product. It doesn't have to be complicated - give people incentives to buy, like discounts or deals, and they will buy more. Sales promotions, then, are primarily used to boost sales, whether the goal is Increased sales figures for your entire company, or achieving a target for a certain product line. In addition to helping the retailer, they are popular with customers. 3.1.3 FORM A SALES PROMOTION 87
Types of sales promotion There are 12 main types of sales promotions. Not all of them are suited for every business, product, or service, but each one offers unique ways of boosting sales and connecting with customers through different methods of sales psychology. Each is also an interesting take on spin selling and offers a look into sales methodology comparison. 1. Competitions and challenges: Competitions or challenges usually take place on social media, and serve to increase customer engagement as fans try to win a discounted or free product. They usually also result in a large amount of free publicity if the competition or challenge involves sharing the brand on a customer’s personal social media account. 2. Product bundles: Product bundles offer a collection of products for an overall discounted rate, as opposed to buying the products individually. Product bundles give customers a reason to buy a larger variety of products, which makes it more likely they will find a product they like and want to buy again. 3. Flash sales: Flash sales are extremely short sales that offer extreme discounts for a limited amount of time. These sales work by creating a sense of urgency and need around your sale. 4. Free trials: Free trials or demos are one of the most common sales promotions and one of the most promising strategies to grow a customer base. Businesses can offer either a limited time with the product or a limited quantity of the product to a first-time buyer at no charge to see if they like it. 5. Free shipping and/or transfers: Free shipping promotions attempt to curb the 70% of customers who abandon their carts when they see the shipping costs. The small loss in shipping fees is usually made up for in happy customer purchases. 6. Free products: Free product promotions work by offering a small free product with the purchase of a larger, mainstream product. These boost mainstream sales without costing the company too much inventory or revenue. 88
8. BOGO specials: BOGO, or “buy one, get one free” promotions are primarily used to spread product awareness. Customers can give their extra product to a friend or family member and build a customer base through word of mouth. 9. Coupons and vouchers: Coupons and vouchers reward current customers for their brand loyalty and encourage future purchases. This is especially effective in companies that use punch cards which incentivize customers to make multiple purchases to earn a free product. 10. Upsell specials: Upsell promotions are not as common as the others, but they can still be extremely effective. Upsells give first-time customers a less expensive version of a product to try, and then over time, the sales department works to convince them to purchase the more expensive and more effective option. 11. Subscriptions: Subscriptions are not always considered sales promotion, since they tend to be long-term purchases, but having different amounts of a product available at a different price point is a sales promotion tactic. With a subscription, a customer pays a larger fee upfront for a large amount of product that eventually comes out to less than what they would pay for buying smaller amounts of product individually. 12. Donations: Donations are an excellent way for a company to build credibility and goodwill within the customer base. Most donations work when the company contributes a portion of each sale during a given period to a charitable cause. Each is also an interesting take on spin selling and offers a look into sales methodology comparison. 89 7. Early-bird or first-purchaser specials: These specials offer discounts to first-time purchasers as a way of welcoming them as customers. Customers are more likely to buy at a discount and because the discount only works once, the company doesn’t lose a great deal of revenue.
Halal food procurement is one of the most sensitive and, perhaps, most complex jobs as it requires confirming the Halal procedures by suppliers in various countries over which one does not have much control. Halal procurement managers need to verify the Haleness of the following elements while purchasing from their suppliers. Food ingredients Equipment and tools used in production Services and works that take place in the production facility Laboratory supplies (for testing) Primary packaging Water filters Cleaning chemicals and hand sanitisers Logistics services (both sourcing and distribution) Halal procurement is the process of purchasing Halal goods/ingredients or services and is usually in reference to Halal business spending. Halal business procurement requires preparation, solicitation, and payment processing, which usually involves several sections of a company. It is considered the first phase in a Halal supply chain ecosystem. 3.1.4 RECOGNIZE THE HALAL CONCEPT IN PROCUREMENT PROSES 90