Why is Food Service Management Important?

Arthur Miller, Analysis Manager, Constellation Brands

The food industry relies on food service managers (FSMs) to control costs, keep customers happy, and ensure the smooth running of operations.

The food service industry is a lot more than mere food. It includes restaurants of all levels and ethnicities, delis, caterers, food trucks and carts, meal delivery services, food vending machines, in-home chefs, cafeterias in leading companies and organizations.  

food service in hotels, resorts, clubs, schools, sports and entertainment facilities, hospitals, airlines, trains, cruise ships, the armed forces, prisons, and many more than one thinks.

These businesses depend on food service managers (FSMs) to manage costs, keep customers happy, and ensure seamless operations daily. But why is food service management so important to the food industry? Learn more here.

The responsibilities of FSMs vary in each restaurant. Larger dining rooms may have many managers working together, each responsible for only one part of the daily processes. An FSM may be responsible for hiring employees. Higher-end facilities have an executive chef that manages the food-related areas of the business. In that situation, the FSM would concentrate on front-of-the-house problems like coordinating wait staff and the diner’s experience. FSMs are essential to the proper functioning of any commercial eatery.

FSMs leverage their organizational and interpersonal skills to keep customer satisfaction high while helping costs stay low. It is estimated that the average restaurant only lasts about five years.

While several factors influence the success or failure, good management strategies reduce the likelihood of failure for new diners in different ways. Controlling food costs is vital to a prosperous eatery.FSMs help keep businesses profitable by educating employees on serving and preparation standards, keeping a careful inventory of stocks, and sourcing several suppliers for the most cost-effective ingredients.

Customer opinion can make or break the food business, no matter how long it has been in operation. When an issue occurs, the FSM must do damage control to mitigate any negative effect on the business. A successful FSM should know customer relation techniques that turn unhappy diners into repeat patrons. Restaurants rely on wait staff, cooks, and cleaners to run seamlessly. More than just schedules and paychecks, FSMs are responsible for keeping all staff members motivated and working to their ability.  An FSM’s real role is to make sure everyone is happy. They offer employees the tools they require to give the customer their best possible experience. When customers are satisfied, the business grows.