The research project was carried out to add value generating a business opportunity. The strategy is to develop the creation of a central kitchen that delivered catering service and the support of the kitchen of the restaurant. The focus is on making a health and safety plan that ensures the delivery of safe food from this new central kitchen. The set of this measures have the objective of increasing the business for the company. Furnace restaurant is located in Hamilton city and belongs to Lawrence group which is at the top of the hospitality business in the city.
With the objective of getting relevant information, quantitative and qualitative methods were executed to carry out this research. The literature review and the collect of secondary data were essential to gather information. As a part of the professional practice, the investigation started to collect the primary data from the work placement. The direct observation was essential in the area of production of safe food as a result of their health and safety plan. To complement a questionnaire was developed for followers of the social networks of the restaurant in the context of catering service to understand their preferences on food, service, and expectations. This valuable information can be useful for marketing strategies to promote the catering service from the new central kitchen.
The research project found that is vital the creation of the health and safety plan in food production to eliminate any risk of foodborne poisoned that can transmit some illness to people. On the other hand, the survey gave the general preferences of people who hire a catering service.
The creation of a new central kitchen comes to increase the business for the restaurant. The main points of the research project are on the invention of a modern central kitchen that provides catering service, establish a health and safety plan to ensure the production of safe food and the identification of the potential customers of this service.