Food and Beverage Management : Monti Singapore Strategic Analysis

Monti is an award-winning, fine-dining, Italian restaurant located at the Fullerton Bay. It is always fully booked on weekends and frequently so on the weekdays. The average reservations need to be made two weeks in advance to secure a table for 2-6 people. Feel free to gather more information about the restaurant at its website: https://www.monti.sg/.

Question 1

Assess the following processes and use your knowledge of the HACCP to recommend steps to ensure the accuracy and safety of the food production and service.

a. Receiving and storing raw ingredients upon delivery.

b. Cooking the food in the kitchen.

Question 2

Perform a PESTLE analysis of Singapore’s food and beverage industry highlighting major changes in the past five years.

Question 3

Management is concerned that a reservation at Monti needs to be made so far in advanced. Examine FOUR (4) reasons why this may be a problem.

Question 4

Recommend to the management of Monti FOUR (4) ways that they can deal with this issue in ways that can benefit Monti in the long run. Clearly explain the recommendations, their benefits (can be monetary or otherwise) and potential dangers.

Question 5

Imagine that Monti wants to add new services that can add value to the company without lowering its positioning. Develop FOUR (4) new services or products that they can add.

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Expert Answers on Above Strategic Analysis of Monti Singapore

Monti is known as one of the premium waterfront Italian fine dining restaurants located at the Fullerton Bay hotel.

HACCP Application for food safety and accuracy

Receiving and storing raw ingredients – The HACCP steps followed are identification of hazards such as bacteria in seafood, cleaning residues and pesticides and removing any foreign objects. The critical control points are temperature check at delivery, verification of suppliers, and performing inspection of packaging integrity. The control measures are utilising thermometers, applying first in first out principle, and maintaining proper storage temperatures. The monitoring and documentation includes evaluating delivery checklist, and monitoring supplier audit records.
Cooking process in the kitchen – The hazards are mainly in the form of undercooked meat, cross contamination or improper handling of temperatures. The critical control points include hot holdin above 60 degree centigrade, and proper segregation of raw and cooked food. The monitoring process inclues kitchen hygiene, and regular training of staff. The corrective actions are discarding undercooked food, and regular sanitation in case of contamination.

PESTLE Analysis – Singapore F&B Industry

The political situation indicates that there are strong food safety regulations and an increased level of ESG expectations from the industry operators. The rising labour cost along with higher inflation level are directly impacting ingredient prices which makes it costly for the people to afford. However the social trend indicates growing demand for healthy and sustainable dining, and Restaurant popularly is highly affected by social media promotions. The technological trend suggests the increasing acceptance of digital reservation among food lovers, and QR ordering systems and food delivery platforms. However the legal requirements suggest the need for strict hygiene enforcement and the environmental conditions require proper sustainability measures such as food waste reduction.

Problem with long advanced reservation

With long advanced reservations, the major problems are in the form of customer frustration as potential customers would select competitors. There are situations of lost revenue from no-shows, and the restaurant owner also faces a lower level of spontaneous dining, and it contributes towards a higher level of operational rigidity.

Four Strategic Solutions

The important strategic solutions in this respect are applying dynamic pricing as it will help in maximizing revenue per seat but it requires proper communication. Another strategy is prepaid reservation deposit which will reduce the chances of no-shows but it requires proper refundable policy. Another strategy is to expand the private dining opportunity as it will help in increasing the higher average spend but at the same time it will require advance staffing plans to cope up the expansion. Finally by introducing Limited lunch tasting menu, it can be possible to increase weekday utilisation but it requires premium positioning.

Four value adding new services

The four value adding new services can be chef’s table experience offering exclusive kitchen side dining, wine master class evenings offering premium sommelier sessions, luxury catering for private yachts and signature Italian gourmet helpers.

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The brief analysis above about Monti shows the importance of strategic decision making for long term value creation. However the application of HACCP and PESTLE analysis requires integration of theory with real world business challenges which can be difficult to perform. If you need assistance with strategic analysis, consult our management assignment helpers to guide you with proper analysis using case studies, as our do my assignment services offer structured support to comply with university marking criteria.

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