RestaurantsPooja Kaur

Nicolas Zapata

Hemenegildo RamírezMurillo Costa

The concept

A restaurant is a commercial establishment committed to the sale of food and beverage.

Ownership

• A restaurant may be a licensed part of a hotel operation, whereby the sales of the restaurant contribute to the sales performance of the hotel as a whole.

Ownership

• Restaurants may also be independent business entities under individual ownership and management.

Ownership

• Chain restaurants: groups of restaurants, each identical in market, concept, design, service, food, and name. The same menu, food quality, level of service, and atmosphere can be found in any one of the restaurants, regardless of location.

Restaurant Operations: Front & Back of the House

• The terms “back of house” and “front of house” are used in the restaurant community to distinguish between different areas in a restaurant. The back of house is the staff area, where cooks and other support staff work. The front of house is the area where diners sit.

Front of the House Responsibilities

• Planning: server sections

• Organizing: employees (lead shift sheet, see who is on the floor)

• Communicating: with back of the house

• Motivating: entire staff

• Controlling: the reservations and patrons

• Scheduling: front of the house employees

Front of the House

• Responsible for first impression of the restaurant

• Restaurant Manager, Host, Bartenders, Servers and Bussers

Back of the House

• Called the heart of the operation

• Caller, Dessert Chef, Dishwasher, expeditor, Cook, Porter

Types of Restaurants

Casual DiningCafé

Family DiningBuffet

Fine DiningFast Casual

Fast Food

FAMILY STYLE DININGThis type of dining provides waited table service, but food is

brought out in large platters where you share and serve your own portions. It’s more common in Asian restaurants.

Family Dining Segment

Meals across the day

No alcohol or a very limited focus on alcohol

Average prices

segment attracts a large senior as well as multi-ethnic customer base

Spotlight on Family Style Restaurant

Family-Style Restaurant Consumer Trend Report

45%of Millennials and 57 percent of Hispanic consumers say they visit family-style restaurants once a week

69 percent of consumers say they are likely to visit family-style concepts when seeking sit-down meals at an affordable price

Amenities that make the dining experience easier for moms in particular are likely to be well-received at family-style restaurants; 50 percent of moms, and 34 percent of dads, say toys and games for children are highly appealing at these locations

CRACKER BARREL-OLD COUNTRY STORE

CRACKER BARREL- MENU

BREAKFAST MENU Traditional Favorites

Cereals, muffins and fruits

Everyday favorites

Side Plates

Kids Menu

LUNCH AND DINNER MENU

Sandwich platters

Country Dinner Plates

Vegetables and Sides

Cracker Barrel Specialties

Kids Menu

• BreakfastPan cakesCereals with milkEgg

• Lunch and DinnerHomemade Chicken n' DumplinsCountry Fried Shrimp Plate with 

sideCountry Vegetable PlateMacaroni n' Cheese Plate

What is Buffet?

A buffet is generally a self-service form of dining in which the customer pays a fixed price and is entitled to select as much food as he or she

wishes. The wait staff in a buffet restaurant may still refill beverages and remove plates, but there is no menu as such. Cooks prepare food in bulk,

and runners replenish the selection of food as necessary.

A modern buffet may offer cold salads, hot meats and desserts, but the diner can decide the order and amount of

food to consume.

The first modern buffet-style restaurant most likely started in the earliest casinos operated in Las Vegas, Nevada. 

Buffet Arrangement

A buffet arrangement could consist of one long serving line with both cold and hot items, or a collection of smaller stations dedicated to a

particular part of the meal, such as cold salads, meats, vegetables or desserts

FAST CASUAL

• This has been a trend in restaurant dining. It’s a bit more upscale and more expensive than fast food. These restaurants may offer disposable dishes and flatware, but the food is usually more upscale with better ingredients. Open kitchens are popular with fast casual restaurants, where you can see your food being made.

Fast casual offerings:

• Limited-service or self-service format

• Average meal price between $7 and $11

• Made-to-order food with more complex flavors than fast food restaurants offer

• Unique or highly developed decor

• Most often will not have a drive-through

Segment overview

Because of these appealing characteristics, sales for the market have grown at an average of 12.5% per year since 2001.

What Makes Fast Casual Successful?

Fast casual concepts fill a gap between the inexpensive fast food joints and full service sit-down restaurants. Fast casual restaurants provide options that retain the concept of fast food but promote the comfort and atmosphere of casual dining and quality items that consumers crave. 

FINE DINING Fine dining restaurants are full service restaurants with specific dedicated

meal courses.

Fine-dining restaurants are almost always small businesses and are generally either single-location operations or have just a few locations

MENUMany fine dining restaurants offer prix fixe menus or limited menus that

change on a daily or weekly basis. A great benefit of a smaller, rotating menu allows you to buy seasonal items when they are at their peak of freshness.

Your chef can also exercise his or her creativity when designing dishes.

Fine Dining Customer Service

• Escorting patrons to the table, holding the chair for women

• Escorting patrons to the restrooms• Crumbing the table in between courses

• Replacing linen napkins if a patron leaves the table• Explaining menu items without notes 

• Serving food directly on the plate at the table

Fine-dining restaurants usually come with the most elaborate menus and expensive prices. Owners of fine-dining restaurants

want to present an atmosphere of elegance and grace. Many require customers to make reservations to dine.

Casual dining

• Casual style restaurants is a relaxed atmosphere with sit down table service, the customer is given a Food and Drinks Menu to order from. It is one of the most popular style of Restaurants and can be any number of themes such as Italian, Mexican, Indian. Prices are reasonable and not too expensive.

CASUAL DINING MENU AND SERVICE

• Most casual dining eateries offer a wide variety of comfort foods, along with a selection of appetizers, salads, sides, and desserts. In some cases, the menu may be focused on a particular ethnicity or a specific food type.

• As in a fine dining restaurant, the food will be prepared to order and served on a proper plate. However, for the casual dining restaurant, the emphasis is on value and speed of service, rather than presentation.

Casual dining challenges

• Casual-dining operators may be placing too much emphasis on unit refreshes and upgraded ambiance, and not enough on ensuring that their food and service are absolutely topnotch and units are sparkling clean.

Casual dining challenges

• Low prices and value-meal bundles were significantly less tempting, indicating that casual-dining customers are driven to spend by cravings and impulses, not by price. Operators should consider devoting more attention to highly visual menus and to training servers in suggestive selling.

Bakery-Cafe Mainly quick-service establishments.

Different than a bakery in that they serve soups, salads & sandwiches.Many bake off goods that are prepared elsewhere or do final proofing after receiving goods.

Many use central commissary systems.Variety of setting, products & ambiance.

CAFE

• Counter Service and Casual Table Service. Counter Service to place your order and waiters will serve food and drink to the table.

• Casual Atmosphere

• Hot drinks are the main selling items e.g. Coffee and Teas

• Cafes provide a limited selection of Cold & Hot Foods, Sandwiches and Pastries

CAFÉ DESIGN

There are many designs of Cafes but generally they should include;

A Service Counter

A display of foods such as Pastries

Tables and Chairs

Coffee Counter

Bathrooms

Quick Service

Quick-service is the term for restaurants that capitalize on speed of service and convenience. Fast-food restaurants often fall under the umbrella of quick-service restaurants, but not all quick-service places serve fast-food. Quick-service restaurants are characterized by simple décor, inexpensive food items and speedy service. -

The fast food industry in America started at around the turn of the century when the first ever fast-food restaurant, known as ‘White Castle’, opened it's doors in Wichita, Kansas in 1916.

This innovative concept offered a limited menu based around the hamburger whose production was in such high volumes that it allowed the restaurant to sell them for very low cost and high profit.

history

Super Panini…

Concept & Market

Quality

Menu

Price

Atmosphere

Management

Location

Food

Service

Super Panini…

Super Panini…

concept & market

Super Panini helps the health-minded customers who live in today's fast-paced world and need to eat in a hurry.

Our low cost, health-oriented, menu will place emphasis on nutrition and balance at the same time it uses techniques to serve our food the fastest and most economical way possible. We will also exploit the new technologies of marketing available through the different social media and advertisement.

Super Panini…

Our prices will remain competitive, implementing various different strategies for the rapid preparation of customized orders.

We will be serving a slightly higher market, but we will still operate inside the limits of the prices present inside the fast food market industry of today.

prices

Super Panini…

atmosphereThe decor will be sleek-modern, with an emphasis on elegance of an almost surgical look. Polished surfaces, streamlined counters, and glass surfaces will be used.

The dining room will accommodate a comfortable size crowd but the largest part of the floor will be given to self-managed stations like drink and salad bars; this will allow the customer to prepare his salads and drinks while he waits for his order.

Super Panini…

management

The general Manager is the Chief Operating Officer of any food service and is responsible for attracting and retaining customers. His main responsibility is the financial performance of the business and for that purpose he will hold frequent meetings with different departments like: 1. Food & Beverage, 2. Finance & Accounting, 3. Human Resources, and 4. Marketing & Sales.

Assistant managers at Super Panini will take up floor service to include constant monitoring of the dining room, plus contact and interaction with the customers.

Super Panini…

locationSuper Panini stores will target two specific urban locations:

a. High density business districts accommodating the office lunch-crowd on a quick lunch break before returning to work; and,

b. Residential areas near parks and other exercise and relaxation spaces like beaches, where health-minded customers may congregate to exercise.

Super Panini…

foodThe menu will consist of a selection of sandwiches prepared to a standard selection of ingredients and stored in full view of the public and with time indications communicating they are never older than twenty minute.

The green portion of each sandwich will be made available to the customer at a fully-decked salad bar where he will be able to prepare an accompanying salad. This will prevent any soggy breads and ensure maximum freshness. Wraps will also be available.

Super Panini…

serviceOur food service will be offered 24/7 and will include a drive-through window, although the menus offered on the floor and at the window will be different because the salad items would be prepackaged.

Our operation would also use the highest technology available, from personal interphone communications to pre-programmed business software, to achieve total customer satisfaction.

quality‘Quality’ will be the key element in the commercial success of this enterprise; therefore, ‘Products & Services’ is of primary importance. The materials must be of excellent quality with an emphasis on the all-important health oriented aspects of this market.

Our look at service will be as a performance directed at satisfying the needs of our customers.

Super Panini…

References

http://www.foodservicewarehouse.com/education/how-to-start-a-restaurant/what-is-a-fast-casual-restaurant/c28982.aspx

http://www.wisegeek.org/what-do-the-terms-back-of-house-and-front-of-house-mean.htm#

http://www.foodservicewarehouse.com/education/restaurant-management-and-operations/an-overview-of-different-restaurant-types/c27994.aspx

https://blogs.technomic.com/casual-dining-concepts-may-be-leaving-opportunities-on-the-table/

http://restaurants.about.com/od/kitchenpositions/a/back_house_term.htm

http://restaurant-hospitality.com/back-house