Services: Food and Beverage Design and Development

Food and Beverage Design and Development

 

What is Food and Beverage Design?

The food and drink offer is one of the most important marketing tools for all hospitality businesses.  Menu’s offer a creative guide to revealing what a bar or restaurant is most proud of and also what differentiates it from its competitors.

What do Harrison do?

We work with our clients to develop their food and beverage strategies, from concept, product specifications, costings/pricing strategy, supply chain, kitchen design, menu testing, nutrition, training, implementation and on-going development.

We follow a tried and tested process which is outlined below.

1. Appraisal

Understanding target market/ consumer – what are their needs?
Review of current/ proposed location and trading performance
Analysis of current sales data, profitability and time slot
Scoping the opportunity and ensuring worthwhile work
Understanding team capability (front of house and back of house) to deliver on quality and service execution.

2. The offer – including food, drink

Identify relevant and ‘fresh’ food and beverage product ranges and any day
part variants to support consumer need.
Identify other retail items relevant to guest base and location
Propose product changes according to day part/ time slot analysis and
seasonality
Agree product execution – bought in or ‘ made in house’ pending capability
and volume expectations.

3. Supply chain, quality checks, equipment and packaging:

Research and agree sourcing and establish supply chain principles. Agree equipment specifications and test for
quality, speed, value and visual.
Set out and agree packaging requirements

4. Pricing and margin management:

Develop/ propose pricing strategy and identify margins.
Agree hero products, items that ‘set the scene’
Propose promotions to drive day part trading

5. Operational team support and flawless execution – energise and
execute

Identify brand guardian and accountability
Motivate, energise and engage the hotel management and or team, ensure
there is a cultural fit and capability
Support the team with clear communication, preparation of critical path.
Clarify service execution – steps of service, payment procedures, quality
control, roles and responsibilities.
Issue a top level operational guideline and principals

6. Making money – support the team with financial targets and
appraisal process .

Agree appraised measures of success – sales and profitability
Proposed key performance indicators to ensure coherent review –
Eg appraised vs actual sales, product mix, margin management, time slot
review, labour investment, wastage
Plan, do, review – ensure actual results are reviewed and changes made to
optimise sales/ margins, relocate/ re merchandise.