Foodservice industry operators today must concern themselves with
the evolution of food preparation and service and attempt to
anticipate demands and related industry changes such as the supply
chain and resource acquisition to not only meet patrons' demands
but also to keep their competitive advantage. From a marketing
standpoint, the trend toward a more demanding and sophisticated
patron will continue to grow through various factors including the
promotion of diverse food preparation through celebrity chefs, mass
media, and the effect of globalization. From an operational
standpoint, managing and controlling the business continues to
serve as a critical success factor. Maintaining an appropriate
balance between food costs and labor costs, managing employee
turnover, and focusing on food/service quality and consistency are
fundamental elements of restaurant management and are necessary but
not necessarily sufficient elements of success. This increasing
demand in all areas will challenge foodservice operators to adapt
to new technologies, to new business communication and delivery
systems, and to new management systems to stay ahead of the
changes. Strategic International Restaurant Development: From
Concept to Production explains the world of the food and beverage
service industry as well as industry definitions, history, and the
status quo with a look towards current challenges and future
solutions that can be undertaken when developing strategic plans
for restaurants. It highlights trends and explains the logistics of
management and its operation. It introduces the basic principles
for strategies and competitive advantage in the international
context. It discusses the food and beverage management philosophy
and introduces the concept of food and beverage service
entrepreneurship, restaurant viability, and critical success
factors involved in a foodservice business venture. Finally, it
touches on the much-discussed topic of the food and beverage
service industry and sustainable development. This book is ideal
for restaurateurs, managers, entrepreneurs, executives,
practitioners, stakeholders, researchers, academicians, and
students interested in the methods, tools, and techniques to
successfully manage, develop, and run a restaurant in the modern
international restaurant industry.
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