Introduction
Restaurant sales aim at maximizing a restaurant investment at the time they are buying or selling their investments. We discuss the content in restaurant sales. The product and services offered the product line and even the services that can be offered to meet the demands of these customers.
Discussion
Services provided in a restaurant include outside catering services where a restaurateur cooks in bulk and is able to feed a big crowd in meetings or parties. Here one has a main group of recipes, a kitchen that is licensed and commercialized and finally pots pans and plates. One is allowed to bring in additional revenue and market the daily services usually offered by the restaurant. Another service provided is hosting services. Here spaces left in a restaurant are used for events and a meeting facility. Seating spaces are marketed to customers.
Some of the products offered in a restaurant include prepared food products. Others are Belgian fries, Italian sodas and corporate merchandise. Belgian fries are offered in large with an option to choose 2 dips, small size with an option of 1 dip all added with garlic Fresin. The dips offered for the fries can be served with sandwiches available in 20 different flavors like pesto may, satay sauce among others. Other products also offered include seafood, salad, cold melon chowders, soups and appetizers. Packaging is done in a way that the customers like. Most do it in an innovative way, a single cone with a cup reserved for dipping the sauce.
The difference in these products comes with the ingredients that are used to prepare the meal. The sandwich is made in different flavors of the customers’ choice. A gyro a type of meat offered in a restaurant commonly served with sandwich has different ingredients. They include tomatoes, onions and tzatziki sauce after which its usually wrapped in a sandwich (Kiple, 2000). To prepare it, one places pieces of meat on a tall vertical spit, strips of fat are added to make the roasted meat moist and crispy. Adjustments are allowed on the heat of the meat so as to cook in various rates of consumption.
The outer part of the meat is sliced vertically in thin crispy sizes. Finally it is served in an oiled, grilled piece of pasta rolled up with salad or different flavors of sauces. French fries on the other hand are made with different ingredients and process. Its ingredients include oil, potatoes, salt, pepper and sauces. First step is to get potatoes, they are then washed, dried and peeled, the pan is then filled with vegetable oil about a third of the pan full, the potatoes are then chopped with a sharp knife, next step is to cook the potatoes in oil that is hot until they turn golden brown, then cool the French fries and finally serve with ketchup, mayonnaise BBQ sauce or salt.
Restaurants experience different challenges in the services that they provide. For instance outside catering comes with its own weaknesses, amusement parks lack prestige of leasing auditorium or hall leasing. Food for this service is usually restricted to bulk items that are sold like grill steaks, chicken fillet sodas among others. Prices are usually charged per head or by groups ranging from 50 to 100 people that is a cost of $101-200$$. Hotels also usually restrict the use of their amenities until when the guests decide to stay overnight.
The product line of most restaurant menu include seafood like roasted frowns, Jamaican snapper, appetizers, burger that is usually accompanied with fries, desserts, salads and kids meal. All this plus drinks include a restaurants product line. Most restaurants have a future plan for their products; those that have their focus on fries plan to add sandwiches and Buffalo wings as they grow. The franchise of the food offered plans to spread it to entrepreneurs that are among the region. An example is the bread talk franchising done in Indonesia years back. They also plan to increase the value of their meals through innovative packaging. This consists of Belgian fries, their sandwiches and Italian soda at a large value than selling as individual items ( Helga, 2001).
The products all range in different prices according to the type of food. For instance Rib eye a type of steak could cost $16.95 or $22.95 based on the size. Seafood’s on the other hand range from $10.95 to $13.95 depending on what it is. Appetizers like grilled chicken strips would cost $4.95; fir sticks on the other hand would cost $3.95. All services and products have different prices (Dania, 1999).The plan for each product would rise. This is because according to the future plans there are strategies to improve the restaurants product and services so as to be able to increase their sales. Fries cost $0.25 if added with sloppy Joe type of burger it would cost $4.95 a total of $6.25. Grilled steak stewers would cost $4.95 while coffee would cost $1.25. Wine would add up to a cost of $3.95 as per glass, house carafe $12.00 depending on what’s in the menu. The annual sales would be the sales of the entire year. Choosing a product for instance a type of salad offered n restaurant called smoked chicken salad sold at a cost of $7.95. If they sold 100 pieces of this salad per day they would have sales of $795 daily. $3180 weekly, $ 12720 monthly and 152,640 annually. All this products would sale at different amount in the entire year. The percentage annual sales for a week would be 3180/ 152640 by 100% which gives us 2%.
The services need to be upgraded so as to meet the demands of the customers. The primary thing to do is to put the needs of the customers first. Through understanding ther tastes and the stages of their buying process. Once you have this information get the right targeting, timing and content.
Conclusion
Restaurant sales as we have discussed above is not a bad business. It comes with profit making for as long as the person choosing to engage in this type of business chooses a product line that is good and that which is liked by most customers.
References
Kiple, K. F., & Ornelas, K. C. (2000). The Cambridge world history of food. Cambridge, UK: Cambridge University Press.
