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Food and Orders

The main function of food and beverage services is to provide and deliver food and beverages to customers at a certain location. This could be a hotel, a restaurant or even somewhere such as a hospital. The drinks that are served are not always alcoholic.

FAQ

  • What is the food and beverage service industry made of?

    The food supply chain generally starts with agricultural businesses producing the food stuff that is then processed and served to individual consumers. Therefore, the F&B service stands for the integral last step of a long chain that ends with a meal on a plate or a drink in a glass. Full-service restaurants, bars, pubs, fast food outlets, caterers, and other places that prepare, serve and sell food or drink to the general public are all part of the industry. The choice of self-service, full-service and take-away means many service delivery options. While the different categories of outlets serve a variety of different customer segments and each has its particular challenges, recent developments are having a global impact on all players in this space.

  • How big is the food service industry?

    The global market for Food Service Industry was estimated at $3 Trillion USD in the year 2020, which had taken a tumble due to the Covid pandemic according to research in this report. The global food service market size is growing again and is forecast to reach a whopping $4.1 Trillion USD by the Year 2026 growing at a CAGR of 5.4% over the analysis period. Making up more than 4% of the world’s GDP, the industry is a major contributor to economic development worldwide. Across all continents, F&B service outlets are part of the daily lives of billions of customers as a place for them to get food or simply spend some quality time with their friends and family.

  • Why choose a career in the food and beverage industry?

    Few industries are as diverse and fast-paced as the F&B service sector. In millions of restaurants, bars and pubs worldwide, customers are enjoying new delicious creations by innovative chefs and mixologists every day. Serving as a connector of people across all cultures, the industry is at the center of most human interaction. Everyone needs to eat and drink, so being in the business of providing these services will never go out of fashion. In fact, with the global population pushing ever-evolving consumer opinions and behavior, this places the industry at the forefront of innovation.

  • Is there a market for my food product? Most food businesses start with a product idea or a family recipe, but with little information on the market potential of the product. Family members and friends may have suggested the entrepreneur market the product, but does that constitute the product’s marketability?

    A good starting point is to perform an Internet search for similar products, and to visit a few supermarkets. If these searches indicate the availability of similar products, a market for the product probably exists. However, the presence of similar products also means the existence of competitors. Carefully consider how other products are made and their packaging, marketing tactics and prices. If your product has some unique advantages over the competition, but can also be sold within the same price range, there may be some market opportunities. Ask store managers or wholesale representatives if they’d be willing to carry your product. Provide samples to people other than your family members and friends, and ask for their opinions on all aspects of the product (flavor, visual appeal, packaging, label, etc.). Take their advice into account when making decisions about your product.

  • What are my production/manufacturing options? Owners of start-up food businesses often cannot afford to buy or build their own facilities. As a result, they may use co-packers, incubator kitchens or otherwise rented commercial kitchens.

    A co-packer is an already-established food processor who makes products for others at a contracted price. Co-packers already have all the equipment, licenses/permits, and personnel to meet your processing needs, and contracted production keeps those resources in use when the plant might otherwise be idle. The FAPC fact sheet titled “Food Processing Using a Co-Packer” (FAPC-106) can help you identify and select an appropriate co-packer. Incubator kitchens are commercial kitchens designed specifically for use by start-up food businesses. Multiple start-ups share the facilities with each renting either space in the facilities or securing specific days/times to use the equipment. Incubator kitchens usually have stipulations on their patrons, such as required training or operating procedures. They are also generally intended to be temporary processing facilities with the expectation that the food business will eventually grow large enough to utilize a co-packer or develop its own processing facilities. Other options for processing may include using a restaurant’s kitchen (on off days or after operating hours), or even a licensed/inspected kitchen in a church or school. Before considering such options, make sure local zoning laws do not prohibit “manufacturing” activities in the city areas where these kitchens exist.

  • What is a business plan, and how do I develop one?

    A business plan serves as the guidebook for how you will operate the business and includes your goals and objectives for the venture. It also identifies the products/services, the market and the management team. A complete plan includes a market study, promotional strategies, current and projected balance sheets, income statements and cash flow analysis. Business plans are useful as a guide for you and your partners, but they may also be required by potential investors, lending institutions and grant-providing entities. In some cases, customers such as large retailers require you to show them your business plan. There are many resources to help you develop your business plan. Small Business Development Centers and the Service Corps of Retired Executives (SCORE) are excellent sources for plan-development assistance. Additionally, computer software programs are available to “walk you through” the steps of business plan development, and many websites exist that provide example plans. Workshops for developing a business plan are offered by universities, community colleges and career-tech schools. FAPC offers a workshop specifically for food business entrepreneurs developing a business plan and provides a fact sheet titled, “Developing a Business Plan for Value-Added Agricultural Products” (AGEC-909).

  • How do I “protect” my product’s name or logo?

    The name and logo for a company’s products are intellectual property and are important to the development of brand recognition. To protect your intellectual property, make sure you trademark the name and logo. Trademarks are available on three levels: local (very limited geographic region), state and federal. State trademarks can be received from the Oklahoma Secretary of State’s office and receive only in-state protection, while federal trademarks awarded by the U.S. Patent and Trademark Office (USPTO) are nationally protected. Assistance with trademarks can be obtained from a number of sources, including the OSU Patent and Trademark Resource Center (affiliated with the USPTO) located in OSU’s Edmon Low Library. The Oklahoma Cooperative Extension Service also provides a fact sheet titled “Intellectual Property: Protecting Your Business Assets with Patents, Trademarks, Copyrights and Other Tools” (T-4147) to help you pursue trademark protection.

  • What are the appropriate food safety procedures for my product?

    Food safety procedures vary somewhat by-product and process, but the basic food safety procedures for all foods include the following steps: Conduct an analysis of food-safety hazards associated with your food or with your manufacturing process. Common examples of analyses include checking for bacterial pathogens, soils, chemicals and insects in the food product. Identify and implement tools to reduce or eliminate food safety hazards. This may include improving temperature controls, appropriate ingredients and usage, water/moisture control and storage conditions. Package your food products so they remain safe and clean. Label your food so consumers know exactly what they are eating but without revealing your recipe. This includes listing allergens and nutritional information. Label your food so consumers know how to handle your product once they receive it. This might include listing appropriate storage or c.ooking temperatures, expiration, or “best by” or “use by” dates on the packaging

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