3. Is your food offering working for you?

Does the Food & Beverage offering contribute to the vision, mission and values of your attraction?

Your attraction and experience must be enhanced by the offering, and be aligned to:

• What you are trying to achieve as a business – e.g. profitability, social, educational
• How you are going to achieve it – your VALUES

What needs to happen to make it contribute?    
How does it need to change?     
Who will make it happen?

Does the F&B add value to the visitor experience?

Is the food offering themed or the right support to your attraction?  Does it fit?

Examine your guest/visitor feedback about your food offering.  Ask the question as to how they would rate the offering and what can be improved/what they would like to see.

What needs to happen to make it add value?      
How does it need to change?     
Who will make it happen?

Is the F&B offering financially viable/make the correct contribution?  Do the numbers work?

• What is the Revenue for F&B
• What is the Gross Profit for F&B?
• What are the labour costs for producing/serving the F&B
• What is the Net Profit for F&B?
• Does this achieve what it needs to?

What needs to happen to make it financially viable?        
How does it need to change?     
Who will make it happen?           
NB – Section 7 includes a food Pricing and GP calculator for your use

Your customer relationship

Is the food offering aligned with what you want your customer relationship to be?  Are there opportunities to change for the better and deliver a better offering, and keep up with or beat the competition. 

• What is going to be the reason that customers choose you over the competition?
• What is the USP for your food offering?
• What needs to change?

Opportunities to change the menu/products to capture more new & repeat business

• More sustainable
• Showing support for local producers
• Healthy eating
• Removal of processed foods
• Accommodating special dietary requirements
• Family meals – Fruit & Veg and more nutritious meals for children

Consider what you already have on your menu, and seek out replacement produce/ingredients in order to achieve the offering you want to promote.

Opportunities for ‘hidden vegetables’ in soups/sauces and dishes can make you the choice for parents wishing to feed their children healthy meals – tomato sauces/pasta sauces can have plenty of vegetables within them, yet are not large chunks and so children are less likely to object!

Having interesting meals which are vegan, and a greater proportion of the menu being vegetarian, using interesting new ingredients cooked in innovative ways, will educate your customers and create a demand which you may have not realised is there.