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Title: Chapter Two: Kinds and Characteristics of Restaurants and Their

Owners

Chapter Two Kinds and Characteristics of

Restaurants and Their Owners

Various Kinds and Characteristics of Restaurants

Chain vs.. Independent Restaurant Operations

Lives and Contributions of Prominent Past and

Present Restaurateurs

2
TYPES OF RESTAURANTS

Quick-Service

Steak House

Fine-Dining

Ethnic

Theme

Chef-Owner

Bakery-Cafe

3
QUICK-SERVICE
McDonalds and Burger King

First fast food restaurant in 1870s

Quick food production time is key

Goal is to serve maximum number of customers in

minimum amount of time

4
QUICK-SERVICE CONTD

Computers are used to anticipate sales volume

Precooked or partially cooked foods are ordered

and then finished off to decrease production time

Time, temperature, and meat thickness are used to

determine doneness

5
STEAK HOUSES
Lone Star and Outback Steakhouse

Limited menu caters to a well-identified market

Service ranges from walk-up to high end

High food costs (as high as 50) and low labor

costs (as low as 12)

Majority of customers are men

6
STEAK HOUSES CONTD

High-end operations

may have sales of 5m or more per year

greater investment in building, fixtures and

equipment

serve well-aged beef

high percentage of wine and hard liquor sales

Low-end operations

sales of 500,000 per year

beer and moderately priced wine

7
TYPES OF STEAK

Steaks vary from a few ounces to well over 1lb

Tenderloin is most tender, runs along backbone

(most popular)

T-bone is cut from small end of loin

Porterhouse contains T-bone and piece of

tenderloin

Wet aged meat thats wrapped in cryovac,

sealed, and refrigerated for several days

Dry aged controlled temperature, humidity, and

air flow

8
FINE DINING
Daniel and Charlie Trotters

Found in wealthy areas

Cuisine and service is expensive and leisurely

Usually proprietor- or partner-owned

Restaurants are small, usually less than 100

seats

Very low table turnover (can be

Customers dine on special occasions and to

impress business relations

9
ECONOMICS OF FINE DINING

Expensive, average check runs 60 or more

High rent

Large PR budgets

High labor costs due to the necessity of highly

experience employees

Much of profits come from wine

Tables, linen, dishes, dcor very costly

10
FINE DINING MENUS

Expensive, imported items

Foie Gras

Caviar

Truffles

Presentation very important

Focus on visual, auditory, and psychological

experience

Extensive, expensive wine list

11
THEME
Planet Hollywood and Hard Rock Cafe

Built around an idea emphasizing fun and fantasy

Glamorize sports, travel, eras in time

Celebrities are central to many theme restaurants

(some are owners)

12
THEME LIFE CYCLE

Short life cycle compared to other types popular

of restaurants

Do well outside major tourist attractions

Locals tire of the hype when food is often poor

Most of the profits come from merchandise, not

food sales

13
THEME COSTS

Require large investments and budgets

Often fail because too much is spent on image and

not enough on food and service

High capital and operational costs

Extreme dcor can be very pricey

Often require excessive labor

Curators, consultants, animal handlers, etc.

14
THEME CATEGORIES

Hollywood and the movies

Sports and sporting events

Time- the good old days

Travel- trains, planes, and steamships

Ecology and the world around us

15
ETHNIC
Olive Garden and Panda Express

Many types

Mexican, Italian, Moroccan, Chinese, Thai, etc,

or combinations several

Often owned or operated by persons of ethnic

background

Feature dishes native to the country

Can be argued that every ethnic restaurant is

also a theme restaurant, with the national
culture as the theme

16
CHEF-OWNER
Spago and Emerils

Part of American tradition of family restaurants

Husband is operator/chef

Wife is hostess

Children serve, bus, etc.

Publicity is key in gaining attention

Wolfgang Puck best known

Owns Spago in Beverly Hills, with his wife as

partner

17
ADVANTAGES TO CHEF OWNERSHIP

Having an experienced, highly motivated person in

charge

Name often already known and synonymous with

great food

Can be very profitable

18
DISADVANTAGES TO CHEF OWNERSHIP

Chefs often less knowledgeable about the

numbers

Can often make more money working as a chef in a

name restaurant

Possibility of marital or partner dispute

19
BAKERY-CAFE
Panera Bread Company and La Madeleine

Different than a bakery in that they serve soups,

salads, and sandwiches

Mainly quick-service establishments

Many bake off goods that are prepared elsewhere

or do final proofing after receiving goods

Use central commissary systems

Variety of setting, products, and ambiance