Food and Beverage Management - Average Spend per Head - Restaurant Performance - Management Assignment Help

Assignment Task :

Assessment Brief- Assignment 2 

You have been recently appointed as the restaurant management team to evaluate  RMT’s restaurant performance and run the operation. You have received the trading  results of 2019 – 2020 by the owners (see Appendices A and B) and a copy of the  restaurant’s current menu. As part of the management team you are required to operate  the restaurant on behalf of the owners and suggest ways to turn the business from  operating at a loss to a position of profit.  

You mission includes the following: 

1. Critically evaluate the performance of the restaurant. You must present to the  owners the results of the first-year trading: 

Comment on the following: 

? Food Sales (Appendices A and B) 

? Average Spend per Head (Appendices A and B) 

? Beverage Sales (Appendices A and B) 

? Wages (Appendix A) 

? Marketing (Appendix B) 

2. Discuss the budgeting position of the business (15% sales increase for the  following year) 

Advise the owners about opening another restaurant concept based on current market  trends (market research) and relevant academic theory. You must include a reference  list in the full Harvard format with a minimum of 15 sources including academic books,  journal articles and professional press. 

3. Make future recommendations for the restaurant (menu management, marketing  and operating costs and financial data available. 

RMT is a restaurant serving modern international food located in the business district of  Bangalore/ Goa/ Pune/ Hyderabad/ Delhi/ Kolkata/ Ahmadabad. Your team has  been recently appointed to operate the following:  

? RMT operates full service, with breakfast, lunch and dinner meal periods,  including alcoholic beverages at lunch and dinner (RMT is open daily from  9.00am to 10.00pm).  

? 150 seats restaurant operating in a busy central city location.  

? The restaurant has 51 two seat tables and12 four seat tables.  

? The restaurant employs on average minimum of 15 staff (Kitchen and Front of  house). 

? The restaurant has been in operation for one year, but the business is not  making any profit (See Appendices A and B). 

? The business owners have to pay off a loan of ?495,00000.  

? For the rental price the restaurant has 180 square metres on street level, plus a  basement space for storage, offices and staff room

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