Lowenbrau Restaurant in Sydney - Case Study Example

Running Head: FOOD AND BEVERAGE OPERATIONS - RESTAURANT REVIEW Food and Beverage Operations - Restaurant Review Name Institution Food and Beverage Operations - Restaurant review Restaurant Background This paper offers a review of the Lowenbrau Restaurant in Sydney with regard to the food and beverage industry. This is in line with the service provision at this restaurant. The Lowenbrau restaurant is a widely known restaurant in Sydney. The restaurant is greatly credited for its undisputed celebrated legacy in the provision of the most excellent Bavarian cuisine. The Lowenbrau restaurant is located on the Argyle Street also commonly referred to as the rocks. This location is only a five minutes drive from the central business district. The biers offered here come along with very enticing entertainment. The Lowenbrau restaurant opens daily for a period of seven days in any week. This is including any emerging public holidays. The restaurant has a sitting capacity of three hundred and fifty guests with a hundred seats on the inside and the rest on the outside reserved for all forms of out door dining. The restaurant has provisions for various types of meals and beverages alongside a bar that serves various types of drinks (Lowenbrau Keller, 2009). The service provision in this restaurant is up held by staff members adorned in Bavarian traditional outfits. The drinks offered in the bar at this restaurant comprise of over thirty different varieties of all kinds of Schnapps and biers that are imported. This restaurant has earned itself a number of awards for exemplary service provision. The Lowenbrau restaurant became the very best among European restaurants to earn the Metropolitan award for excellence in restaurant and catering in the year 2005. This was also in line with winning the metropolitan award in entertainment services (Lowenbrau Keller, 2009). Review of the Lowenbrau restaurant We set out as a group of food and beverage student for dinner at the Lowenbrau restaurant. This was in an effort to review the activities and quality of service provision at the Lowenbrau Keller restaurant in Sydney. This restaurant is presumed to be the most authentic in provision of Bavarian cuisine (Billy, 2009). The restaurant also offers drinks of all kinds with part of its building structure housing a bar. We were met with a number of features depicted in different styles on the service provision in the restaurant. Before we could settle to have a check on the menu and identify our tables, we established that the restaurant offers a number of entertainment options. The options offered include the traditional German band, Yodelers and performances by a number of German DJs. It evidently emerged that the restaurant offers a number of thematic options with regard to the occasion at hand. The themes are thus portrayed through various options including decorations of Bavarian origin and the staff adorned in various costumes. The restaurant runs from nine in the morning to some time in the night. Dinner starts at seven in the evening. This was a Friday when the restaurant offers late dinning till about two in the morning .Every evening is marked with musical performances. We luckily got to the restaurant during the onset of what is termed as the ‘’happy’’ that picks up from about five o’clock in the evening till seven of the same evening (Billy, 2009). The restaurant has its setting in the most comfortable atmosphere. Other than dining, lunch and break fast, the restaurant also provides room for very many other functions including parties alongside reservations for lunch. On arrival in the dinning region, we were greeted by a relatively big crowd of customers. The place is relatively noisy and we kept shouting to each other to effectively communicate (Fiona, 2009). We could notice a number of people of all sexes along the way to the bar tying to place their orders for pub meals. While on our dinning table which was shared by the four of us, we discovered that the entire room was arranged such that four tables set in a row stretched across the entire area. There was however some provision at the right end for one of the bands performing on that particular evening. It emerged that majority of the patrons in the restaurant are of Chinese descend. This we guessed would have been because of the fact that most of the fried food offered in the restaurant entailed crackling where Asians are preferred (Fiona, 2009). The service provision is relatively slow, on this particular occasion we got to the menu that was about A3 in size after having waited for a very long time. Our long waiting was also marked with relentless persuasion of a certain waitress to consider our order. On getting the menu, it became relatively hard for any of us to settle on a particular choice owing to the large variety offered (Oliver, 2009). The taste depicted on the menu is purely German. We finally settled on the Schlacchtplatte which is purely a German made type of meat served on a big plate with a big variety of both sausages and meat. The variety offered at this restaurant comes a long with a large selection of various Bavarian delicacies including chicken schnitzel, leg ham, sausages of the German taste alongside roasted pork belly. For a crackling taste, we were offered a pork knuckle at the edge of the plate. All the various components were well spread on a base made with mashed potatoes alongside sauerkraut. Alongside the serving was a small jug that came on the side. The contents were pretty enough to be taken by the four of us (Oliver, 2009). The Bavarian sausages that we were offered mainly comprised of Frankfurter alongside Nurnberger and Bratwurst. They are made basically for filing the tummy. The combination is well blended with very smooth mashed potatoes. The chicken offered to us was very tender and had an appetizing golden crust. The entire plate came with various other meat combinations that we could not fully focus on. The most captivating feature on the plate was the pork belly alongside the pork knuckle. The taste is indeed enticing and so is the aroma. This was the most delicious delicacy that the four of us had ever settled on in a very long time. With regard to the pork belly, the one made at this restaurant is such that any emerging bony imperfections are excellently concealed with the crackling. Meat is served in plenty and our meal was very satisfying and worthy the cost. For the desert, we chose to settle on different tastes so that we could possibly establish the varieties offered. They were served in very large portions. The testing plate was such that it was filled with chocolate mud cake made with berry compote. This was made richer and at the same time luscious in warm chocolate sauce. To add on to this was a good portion of some warm apple strudel that came with whipped cream and berry sauce. The strudel served at this restaurant tastes great with a magnificent cinnamon flavor that was engulfed with lots of soft apples. The inside consisted of raisin. At this moment I thought it would have been relatively good if the pastry was instead made both more flaky and puffy. The deserts went with mixed berry ice creams served in small pots. We went ahead to order some bier battered apples. They were served with plenty of crème anglaise alongside whipped cream. The rings of apple donut are such that they are deep fried on being battered. This gives them a magnificent golden brown appearance. The interior contents of the apple are very soft and also very hot. I will recommend any body to take these doughnuts when they still hold the heat. This is because we realized that with time, they tend to get so soggy especially on taking up the sauce. We were delighted to have been offered some piece of black forest cake which was relatively very good. The cake is perfectly baked such that it presents no problems on taking up any of the sauce. On our departure we really had enjoyed our diner. The restaurant is very calm with plenty of customers. The menu at Lowenbrau restaurant This is perceived to be the most important feature of any form of food service. With other aspects aside, the menu at this restaurant is perfectly blended with each serving encompassing the established principles of menu planning. All the food items offered in the menu are listed in combinations that; exhibit dietary balancing, offers great variety with added contrast. The menu has a very excellent concept of color that is perfectly blended to capture the consumer’s eye. For parents who wish to bring their kids along, the menu at this restaurant has a perfect combination to sooth the nutrition needs of children (Lisa & Karen, 2007). With what we had for dinner and what we gathered from a number of other customers, the food items offered on the menu at this restaurant are very nutritious and at the same time appealing in both taste and appearance. The flavors are well blended such that the ratio of mild and pronounced flavors is well considered. The flavors in the food items offered have been made with the concept of all people in mind including children who are not very likely to accept very strong flavors. Most of the high fat food items have been perfectly concealed with a variety of foods that have less fat. With regard that not a single food item can provide all the nutritional needs of a person, the menu at this restaurant offers a great variety of various food substances .This makes their menu very interesting and captivating. Variety has been considered with regard to the daily provisions at this restaurant such that different provisions are served on each day of the week (Lisa & Karen, 2007). The sauces that come in line with the main food items at this restaurant are such that foster the concept of variety as well. They come in different flavors and tastes ranging from a wide variety of both fruits and vegetables. The menu offers various food items that are prepared through a number of excellent Bavarian cooking (Lisa &Karen, 2007).The menu has provision for a large variety of vegetables that can be readily consumed in their raw state. For vegetables that need to be cooked, the menu at this restaurant is such that the vegetable is either provided in its raw form or alternatively cooked but seasoned differently. The provisions while served as we noticed come with a surprise food item. For example the customers next to our table got a cauliflower added to their salad while we had some well sliced red cabbage. The concept of contrast with regard to menu planning has been perfectly addressed at this restaurant. The menu is such that fosters a great texture and appearance of the food. With regard to our option which each of us can affirm that we really enjoyed, the provisions are such that not too much of a certain food item is pronounced on a plate. We managed to examine their lunch provions on the menu where we established that each of the serving is such that not a single item is over emphasized in the serving (Catherine, 2002).The portions of the foods offered are such a great deal of the consumer’s pay. The foods are not only of a very satisfying quantity but also presented in different forms and shapes. With regard to our plate that had provision for a large variety of meats, the arrangement and alignment of each of the various food components implicates on contrast with regard to both size and shape. With regard to color at this particular restaurant, the menu is such that greatly fosters the concept of color. The food color combinations are such that allows for high level contrast and excellent presentation of the colors. This restaurant as we noticed on its menu offers two major colorful food items to foster an ideal visual impression. Even with a provision like what we got on our plate with a number of meats, it emerged that the concept of color is still excellent such that not any two items are of such a monotonous look. The restaurant has effectively managed to make use of both fruits and vegetables to aid in the presentation of the concept of color. The use of spices has equally been well addressed. Since color goes hand in hand with the visual impression on the food, color at this restaurant is not only limited to the food but also to the dishes on which the foods are served. The menu items are excellently laid on every plate that is served at this restaurant (Catherine, 2002). The service provision at the Lowenbrau restaurant With all the excellent food varieties offered at this restaurant, the customer care service is relatively poor (Child Care Recipes Food for Health and Fun, 2009). We were here for our first time and it took a very long to plead with the waiter to take up our order. Some of the waiters are not customer friendly and only long serving waiters seem to be preferred by a number of clients who have been here severally. It was a rude show to us being our very first time with no name of any of the waiters to call upon. A number of other customers had certain names to call for to have their orders taken. We were not the only ones unlucky on this evening because a number of other first time customers were also bitter with the time it took for them to be served. One customer complained of having been insulted by one of the bosses who took to the waiter’s defense. She ended up saying that the discrepancy she earned on this occasion was about $ 20. We must have been very lucky to have really enjoyed our dinning on this particular occasion because on leaving, we over heard a client altering in discontent. This particular client was not only complaining of the poor customer care but on the food he was served with. He pointed out that he vows never to come back or recommend a friend to this place. According to this client, the Haxn he was served with was too okish and made with mixed grill. To further spoil the taste, it was heavily salted and yet he ended up paying highly for it. According to this client only the beer at this place was excellent but not the food. Unfortunately enough, the management and the staff showed no concern at what was being said. They all held a kind of attitude that could be interpreted for an after all we have enough other clients (Child Care Recipes Food for Health and Fun, 2009). The wine styles at the Lowenbrau restaurant. This restaurant offers a large variety of wines including sparkling wine, white and red wine alongside fortified and desert wine. With regard to the sparking wine, Lowenbrau offers all kinds of both shapes and sizes. At this restaurant the most prevalent of this wine is offered as a blend of various grapes (Ian, 2009). The wine styles at this place are seemingly excellent owing to the large demand by various clients. None of our group members drinks so we could not make it to taste any of the wines. Recommendations for the Lowenbrau restaurant With its popularity and public image, there is much to do towards the customer treatment. Though the restaurant enjoys a big loyalty of customers, first time customers are bound to have a very negative perception of this restaurant owing to the rude treatment by the waiters. These waiters need to be ideally trained in the treatment of customers in an effort to foster their retention. The food and beverage industry is very competitive and calls for ideal customer satisfaction and retention strategies. The management needs to take the customers opinion regarding the service provision very serious. This is an aspect that will help in the proper service provision geared at customer satisfaction and retention. Conclusion The Lowenbrau restaurant is a renowned food and beverage facility in Sydney. This restaurant is highly credited for the provision of the most excellent forms of Bavarian cuisine. It is therefore highly frequented by people who have had meals here before and will thus come along with their friends. The meals and drinks offered here are highly credited but the management needs to enhance quality customer care service to help in the satisfaction and retention of customers. Reference Billy, R. (2009). Löwenbräu Keller – The Rocks, Sydney. Retrieved on 19th Sept. 2009, from http://www.atablefortwo.com.au/2009/05/27/lowenbrau-keller-the-rocks-sydney/ Catherine, M., et al. (2002). The American Dietetic Association Guide to Healthy Eating for Kids: How Your Children Can Eat Smart from Five to Twelve. Washington: John Wiley and Sons. Child Care Recipes Food for Health and Fun. (2009). Menu planning Principles. Retrieved on 19th Sept. 2009, from http://teamnutrition.usda.gov/Resources/blocks4. Fiona, E. (2009). Löwenbräu Keller – The Rocks, Sydney restaurant. Retrieved on 19th Sept. 2009, from http://www.menufeast.com.au/info/110/lowenbrau-keller/ Ian, L. (2009). Wines and Styles. Retrieved on 19th Sept. 2009, from http://www.streetdirectory.com/food_editorials/beverages/wine/ Lisa, M. & Karen E. (2007).Nutrition For Food Service and Culinary Professionals. ISBN. Lowenbrau, Keller. (2009). The Sydney Restaurant. Retrieved on 19th Sept. 2009, from http://www.bestrestaurants.com.au/restaurants/NSW-Sydney-lowenbrau.aspx. Oliver, S. (2009).Tonight’s special. Retrieved on 19th Sept. 2009, from http://www.nytimes.com/pages/dining/ Read More