The really final powerpoint

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The really final powerpoint

  1. 1. Pooja Kaur Restaurants Nicolas Zapata Hemenegildo Ramírez Murillo Costa
  2. 2. The concept A restaurant is a commercial establishment committed to the sale of food and beverage.
  3. 3. 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.
  4. 4. Ownership • Restaurants may also be independent business entities under individual ownership and management.
  5. 5. 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.
  6. 6. 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.
  7. 7. 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
  8. 8. Front of the House • Responsible for first impression of the restaurant • Restaurant Manager, Host, Bartenders, Servers and Bussers
  9. 9. Back of the House • Called the heart of the operation • Caller, Dessert Chef, Dishwasher, expeditor, Cook, Porter
  10. 10. Casual Dining Café Family Dining Buffet Types of Restaurants Fine Dining Fast Casual Fast Food
  11. 11. FAMILY STYLE DINING This 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.
  12. 12. 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
  13. 13. Spotlight on Family Style Restaurant
  14. 14. 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 wellreceived 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
  15. 15. CRACKER BARREL-OLD COUNTRY STORE
  16. 16. 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
  17. 17. Kids Menu • Breakfast  Pan cakes  Cereals with milk  Egg • Lunch and Dinner  Homemade Chicken n' Dumplins  Country Fried Shrimp Plate with side  Country Vegetable Plate  Macaroni n' Cheese Plate
  18. 18. 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.
  19. 19. 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.
  20. 20. 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
  21. 21. 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.
  22. 22. 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 drivethrough
  23. 23. 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.
  24. 24. 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
  25. 25. MENU Many 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.
  26. 26. 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
  27. 27. 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.
  28. 28. 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.
  29. 29. 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.
  30. 30. 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.
  31. 31. 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.
  32. 32. 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.
  33. 33. 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
  34. 34. 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
  35. 35. 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. -
  36. 36. 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
  37. 37. Quality Service Food Menu Concept & Market Locatio n Manage ment Price Atmo spher e
  38. 38. Super Panini helps the health-minded customers who live in today's fastpaced 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. concept & market
  39. 39. prices 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.
  40. 40. The 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. atmosphere
  41. 41. 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. management
  42. 42. Super 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. location
  43. 43. The 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. food
  44. 44. Our 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 preprogrammed business software, to achieve total customer satisfaction. service
  45. 45. ‘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 allimportant health oriented aspects of this market. Our look at service will be as a performance directed at satisfying the needs of our customers. quality
  46. 46. References http://www.foodservicewarehouse.com/education/how-to-start-a-restaurant/what-is-a-fast-casualrestaurant/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-ofdifferent-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

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