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Importance of Food Service Management
According to the USDA, food service facilities like diners, coffee shops, and family restaurants grossed over $731 billion in 2014. The food service industry is a vital part of the American economy. These businesses rely on food service managers (FSMs) to control costs, keep customers happy, and ensure smooth operations on a daily basis. But what does a food service manager really do? And why are they so important to restaurant operations?

The Roles of a Food Service Manager
FSMs are the center of activity in any food service setting. Their daily tasks involve organizing resources, supporting health and safety compliance, and administrative duties. In an average day, an FSM might:

Train employees on equipment use and procedures.
Schedule employee shifts and assign duties for the fullest coverage with the smallest impact on the bottom line.
Submit orders for ingredients, paper goods, and other supplies.
Monitor employee performance to ensure quality standards.
Assist customers with issues or complaints.
Reconcile daily cash deposits.
Record payroll data.
Inspect storage, preparation, and customer areas for cleanliness and safety.
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Food Service Management
According to the Bureau of Labor Statistics, the average FSM brings home $24.43 per hour. Those with skill, education, and experience can make twice that figure while enjoying a fast-paced career in a variety of exciting industries.

Corporate or private dining halls.
Entertainment centers like stadiums and concert halls.
Resorts and other leisure destinations.
Schools, hospitals, and other large social organizations.
Many FSMs start from the bottom. They spend years in an entry-level position to hone their skills and prove their ability to run a restaurant. For those who want a faster start to their ideal career, a degree program is the quickest route to achieving your goals. An accredited hospitality training program will show you how to use your natural abilities to guide any eating establishment to succeed. In addition, you will learn administrative, leadership, and management procedures that will put you far ahead of the competition.
Successful foodservice management means having your hands in many pies: menu planning, operations, revenue management, human resources, training, marketing, merchandising, and customer service. Whether you’re managing a new restaurant business or working to improve an existing one, you need a strategic toolkit for success. Food service managers are responsible for the daily operation of restaurants and other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience and the business is profitable. Food service managers work in restaurants, hotels, school cafeterias, and other establishments where food is prepared and served. Managers at fine-dining and fast-food restaurants often work longer hours—50 or more per week. The work can be hectic, and dealing with unhappy customers can be stressful.

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Starting your food service business:
Not sure how to start your food business? Find out what to consider, and how to make it happen with our practical 8-step guide.

Are you an aspiring restaurateur with a fresh new business idea, but not sure where to start? Well, it turns out that now might actually be a great time to take the plunge. Research shows that the food service industry is booming, and is set to reach $4.2 trillion with an annual CAGR of 3.6% by 2024.

But the idea of starting up your own F&B business may seem daunting, especially when the outlook for start-ups is bleak. Research shows that as many as 90% of new restaurants fail. The silver lining is that 10% don’t.

So to help you get started, we’ve pulled together an 8-step beginner’s guide, with insider tips to give you every chance at success.

1. Make a solid Business Plan
The first thing you’ll want to do before making any investment is do your research, diligently. Spend a few weeks (or even months) getting a deeper understanding of the broader foodservice landscape, your customer target, latest trends and competitors, and start writing a business plan for your investors. Think of it as exploring your 4C’s: customer, consumer, channel and context.

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Food service business management: 

Define your target market: Who is your new business targeting ­– baby boomers, gen X, gen Z, empty nesters, seniors? Once you’ve defined your target segment, make sure you understand what they buy, why they buy, where they buy from and what makes them tick. This will help you create a relevant, targeted offering.
Define your USP: Find what sets you apart from the rest of the herd. Have a look at what your direct (and indirect) competitors are doing, and establish your point of competitive difference. Now here, it doesn’t’ have to be radical, but it does have to be relevant. For example, if you’re targeting young families, creating a child-friendly establishment with nutritious children’s meals could be enough to give you a leg up on the competition.
Define your restaurant style: Are you thinking of opening a bakery, coffeeshop, quick-service, fast-casual or full-service dining restaurant? Each one of these channels requires their own unique approach, operating hours and investment, so make sure to pick one that suits you as an individual, and the work schedule that you’ll want to have.
Select your food type/menu offering: Think carefully about your menu and the type of food you’ll want to offer – and do so early on in the process. Find out what the latest menu trends are (especially for your target market) and tailor your offering to them. Some of the hottest trends right now include: vegetarian/vegan diets, allergy-friendly & gluten-free menu options and sourcing your produce locally.
Define your brand: Your branding – from your logo and the imagery you use, to the design of your menu, music you play and even and uniforms of your staff – define what your business is all about, and what you stand for. It sets the tone for your restaurant and lets your customers know what they can expect. Think carefully about how you want to position yourself and what you want your identity to be.
Once you have your business plan in place, go out into the world – and test it. Find some of your target customers and ask them for their thoughts and impressions. This could be as simple as polling a handful of people off the street to a full-blown market research study.