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EuroAmusement Professional-3-2019-Leseprobe

Seite 64 EuroAmusement Professional-3-2019-LeseprobeManagement

Gastronomie als integraler Bestandteil der Thematisierung ­ z.B. in einem Kioskbetrieb im
Familypark Neusiedler See (o.) oder in Eftelings königlicher Pfannkuchenküche (li.).

WHAT lands
on the plate ...
and HOW?

Szene gesetzten Speisen und Getränken. Das kann man finden wie man will
­ es ist einfach Realität. Es gibt in unserer digitalisierten Welt bereits (pfiffige) Restaurants, die ihre Gerichte sogar
speziell auf Instagram-Tauglichkeit zubereiten lassen. Auch solche Gedanken
sollten deshalb in moderne F&B-Planungen einfließen. Das Auge isst mit!
Und noch ein letzter Gedanke zum Thema Food-Service 4.0: Auch digitale Inszenierungen und Projektionen auf den
Tischen, die die Wartezeit verschönern
... oder so genannte ,,virtuelle Tablets",
die Technologie-Affinität und Kulinarik
auf interessante Weise verbinden, gehören heute in die Überlegungen beim
Planen eines Erlebnisrestaurants.
Egal, was Sie anbieten ­ den frischen
Smoothie als schnellen Vitaminlieferant
oder eine nahrhafte heiße Soup-to-Go
an kalten Tagen der Wintersaison ... ­
der Gast möchte es schnell zubereitet,
gesund, schmackhaft und prachtvoll
angerichtet kredenzt haben. Nicht jeder
Betrieb kann und soll auf jeden noch so
laut dampfenden Zug aufspringen, aber
der Markt ist vielfältig und bedarf zuverlässiger Beobachtung nach den individuellen Anlagen-Kriterien. Durch
die Optimierung von Waren- und Personaleinsatz sowie Servicegeschwindigkeit können Produktivität, Deckungsbeitrag und Rentabilität in jedem Fall
gesteigert werden. (PP)
118 EuroAmusement Professional 3/2019

No less than 35 percent of
additional revenues at European
amusement parks were generated
in 2018 in the F&B sector (cp.
Park Report EAP 2/2019)! This
alone should be reason enough for every
park or spa operator to plan carefully
when it comes to F&B. The first step is
to gather information and then consider
which trends are not simply destined to
be "here today, gone tomorrow", instead
going with those that reflect genuine
changes in people's dietary routines that
will also drive genuine demand. It's a
fact that we are constantly confronted
these days with new trends and
innovative transformation in the Food &
Beverages sector, thanks to the changed
eating habits and service expectations of
our guests. We can see how street food
has now become socially acceptable,
"sexy" even, and is even making its
way into the world of haute cuisine.
The range of guest expectations now
stretches from the ever-popular French
fries-&-ketchup or Spaghetti Bolognese
to today's crispy fresh salad creations,
to lifestyle snacks, and on up to gourmet
dishes. Nevertheless, it's not necessary
to chase after every trend. It's better
by far to carefully monitor changes in
customer eating habits and integrate
them into your menu once critical mass
has been reached in the demand for the
corresponding items.
Aspiring trendsetters or operators simply
seeking to follow what the customers
want also face the question of whether
to take the more expensive option...
both in terms of the products used and in
relation to their processing.

Back2Nature for instance is a trend
steadily gaining ground in Germany, for
example. Back2Nature is not just limited
to interior design with the appropriate
furnishings, large areas of wall greenery
or herb beds in the customer dining
area. It additionally involves food
service operators who include fresh,
regional products in their concept,
ideally combined with a transparent
supply chain. Customers increasingly
want everything fresh, at best from
regional farms. Such freshly harvested
regional products are perceived to be
superior, but they're also more expensive
to purchase. So what can a restaurateur
do in practice in this regard and still
be profitable? And are guests really
prepared in the end to pay the price that
their host has had to calculate?
The F&B products and services that an
amusement or water park can ultimately
offer its guests depend fully on the
respective operation. Essential factors
here include the physical size of the
operation, attendance figures, and the
right throughput rate. Another is the
type of F&B facility, ranging from the
small kiosk to self-service operations, all
the way up to the a-la-carte restaurant.
Equally important is reliable knowledge
about the business' customer type.
Children, young persons and senior
citizens all have different demands
for meals, while it is also helpful for
operators to have an understanding of
the social character of the majority of
their customers. These factors decide in
the end not only about the kinds of F&B
and services an amusement park should
offer its guests, but also HOW the foods
and beverages could be presented in the
best manner for driving sales.
Such a plan should relegate stodgy
noodles, plastic-tasting sauces or limp

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