Sydney F&B Strategy: Competitive Advantage & Menu Engineering

Analyse how food and beverage outlets can use tools such as “Competitive Advantage” and “Value Chain Analysis” to ensure they meet their strategic objectives. 1. Define these concepts from a food and beverage perspective 2. In your answer examine the competitive nature of the Sydney food and beverage industry 3. Detail examples of bars and upmarket restaurants that exemplify these concepts in Australia (not fast food restaurants) 4. Analyse how food and beverage outlets use menu engineering to maximise profit.