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RESTAURANT MANAGEMENT OPERATION

The document discusses the history and operations of restaurants. It begins by explaining that the first modern restaurant is believed to have opened in 1765 in Paris by Monsieur Boulanger, who allowed customers to order from a menu rather than being limited by guild restrictions. It then describes how restaurants have evolved over time to include variations such as fast food, fast casual, casual dining, fine dining, and other concepts. The document also covers reasons for restaurant failures such as undercapitalization, poor location, low sales, uncontrolled costs, and heavy competition. Finally, it provides an overview of front of house restaurant operations such as greeting customers, taking orders, serving food, and accepting payment.

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CHAPTER 2 “Restaurant Management Operations” Presented by: MARIANNE T. EVANGELISTA, MSHRM
RESTAURANT • Prepares and serves food and drink to customers. • Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services
RESTAURANT • Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models. • A restaurant owner is called a restaurateur; both words derive from the French verb restaurer, meaning "to restore". • Professional artisans of cooking are called chefs, while prep staff and line cooks prepare food items in a more systematic and less artistic fashion.
HISTORY OF RESTAURANT • The first true restaurant proprietor is believed to have been one Monsieur A.Boulanger; a soup vendor. Who in 1765 opened his business on the Rue Bailleul, in Paris. • Boulanger's restaurant was probably the first public place where any diner might order a meal from a menu offering a choice of dishes. • Boulanger operated a very modest establishment and the book 'Larousse Gastronomique' tells us that Members of the guilds were up in arms over this and saw it as an infringement on their business and declared Boulanger was making a 'ragout' or stew which the 'Guild de Traiteurs' had the only legal right to produce.
HISTORY OF RESTAURANT • Boulanger's establishment was shut down and was taken to court over. Monsieur Boulanger won his case in court, and so the modern restaurant was born it is believed Monsieur Boulanger re-opened his Restaurant, continued serving his ragout but also prepared other dishes on site and to order and the customer at the end of his meal now got a bill from hiom only with no payment required to the Guilds. • It was not until 1782 however, that the first true luxury restaurant was opened and by 1804 Paris had more than 500 restaurants, producing most of the great chefs of the time and of history, thus creating many famous dishes and a cuisine that ruled the world.
FAST FOOD • It emphasize speed of service. • Operations range from small-scale street vendors with carts to franchised mega- corporations.
FAST CASUAL RESTAURANT • Do not offer table service, but may offer non-disposable plates and cutlery. • The quality of food and prices tend to be higher than those of a conventional fast food restaurant but may be lower than casual dining.
CASUAL DINING RESTAURANT • Is a restaurant that serves moderately-priced food in a casual atmosphere. • Except for buffet-style restaurants, casual dining restaurants typically provide table service. • It comprises a market segment between fast food establishments and fine dining
FAMILY STYLE RESTAURANT • Are a type of casual dining restaurants with diners seated at a communal table such as on bench seats. • The menu may include items targeted toward multiple age groups, including young children and the elderly. • These restaurants tend to be single-family businesses
FINE DINING RESTAURANT • Full service restaurants with specific dedicated meal courses. • Décor of such restaurants feature higher quality materials with an eye towards the "atmosphere" desired by the restaurateur. • The wait staff is usually highly trained and often wears more formal attire
VARIATIONS OF RESTAURANT • Most of these establishments can be considered subtypes of fast casual dining restaurants or casual
BISTRO & BRASSERIE • France, a brasserie is a café doubling as a restaurant and serving single dishes and other meals in a relaxed setting. • A bistro is a familiar name for a café serving moderately priced simple meals in an unpretentious setting, especially in Paris; bistros have become increasingly popular with tourists. • When used in English, the term bistro usually indicates either a fast casual dining restaurant with a European-influenced menu or a cafés with a larger menu of food.
BUFFET • Offer patrons a selection of food at a fixed price. Food is served on trays around bars, from which customers with plates serve themselves. • The selection can be modest or very extensive, with the more elaborate menus divided into categories such as salad, soup, appetizers, hot entrées, cold entrées, and dessert and fruit.
CAFÉS • Are informal restaurants offering a range of hot meals and made-to-order sandwiches. • Coffee shops, while similar to cafés, are not restaurants due to the fact that they primarily serve and derive the majority of their revenue from hot drinks. • Many cafés are open for breakfast and serve full hot breakfasts. In some areas cafés offer outdoor seating.
CAFETERIA • Is a restaurant serving ready-cooked food arranged behind a food- serving counter. • There is little or no table service. • Typically, a patron takes a tray and pushes it along a track in front of the counter.
COFFEEHOUSE • Are casual restaurants without table service that emphasize coffee and other beverages; typically a limited selection of cold foods such as pastries and perhaps sandwiches are offered as well. • Their distinguishing feature is that they allow patrons to relax and socialize on their premises for long periods of time without pressure to leave promptly after eating, and are thus frequently chosen as sites for meetings.
DESTINATION RESTAURANT • Is one that has a strong enough appeal to draw customers from beyond its community.
MONGOLIAN BARBEQUE • Despite the name, this form of restaurant is not Mongolian, actually derived from Taiwan and inspired by Japanese teppanyaki. • Customers create a bowl from an assortment of ingredients displayed in a buffet fashion. • The bowl is then handed to the cook, who stir-fries the food on a large griddle and returns it on a plate or in a bowl to the consumer.
PUB • Mainly in the UK and other countries influenced by British culture, a pub (short for public house) is a bar that sometimes serves simple food fare.
TEPPANYAKI STYLE RESTAURANT• In North America, many restaurants specializing in Japanese cuisine offer the teppanyaki grill, which is more accurately based on a type of charcoal stove that is called shichirin in Japan. • Diners, often in multiple, unrelated parties, sit around the grill while a chef prepares their food orders in front of them. Often the chef is trained in entertaining the guests with special techniques, including cracking a spinning egg in the air, forming a volcano out of differently-sized onion slices, and flipping grilled shrimp pieces into patrons' mouths, in addition to various props.
RESTAURANT’S FAILURE • Restaurants fail for many reasons, including undercapitalization, new and finally stronger competition, a lack of understanding about the marketplace and failure to change with the times, or failure to control costs. Failures are due to : 1. Lack of planning 2. Loss of focus on the customer and the customer’s needs or failure to react in a timely fashion to those needs, or 3. Losing focus on the cost of doing business.
RESTAURANT’S FAILURE • The above reasons account for nearly all restaurant failures. Following are the common reasons business owners give to explain their restaurant’s failure. – UNDERCAPITALIZED – POOR LOCATION – LOW SALES – COSTS OUT OF CONTROL – HEAVY COMPETITION
UNDERCAPITALIZE D • Undercapitalization is the number one reason why restaurants fail and the main reason banks hesitate to lend money to aspiring restaurateurs.
POOR LOCATION • A well-planned restaurant with high quality food and service and a clean and relaxing atmosphere can still fail solely because of its location. • Location does not simply mean the geographic location, but includes other factor such as being on the right side of the highway or street, ease of access, and visibility.
LOW SALES • Lack of planning and loss of focus on the customer and the customer’s needs or failure to react in a timely fashion to those needs: when sales are not high enough to pay bills, it is no surprise that a restaurant will have a difficult time. • If the restaurant is new and sales do not reach the required level, poor planning is probably the culprit.
COSTS OUT OF CONTROL • To be successful, a business must recognize two sides of the equation: producing sales and controlling costs. • In the restaurant business, several cost areas must be managed to produce bottom line profit. Some of these areas include food and beverage; labor cost and associated payroll; and occupancy costs encompassing rent or mortgage, utilities, repairs and maintenance; and insurance.
HEAVY COMPETITION • If a restaurant blames its failure on a new restaurant, the underlying reason is easily traced. • A restaurant owner must first understand his/her clientele’s needs and then deliver on those needs. • If the loyal customer base is easily eroded when a new restaurant enters the market, the owner must introspectively find out what is not being done in the restaurant to keep the customer.
FRONT OF THE HOUSE • This is the part of the operation everyone is familiar with because they can see it. • The front of the house is at once an operating system, business place, and a social stage setting. • Task of Front of the House are the ff: 1. Greeting the guest 2. Taking the order 3. Serving the food 4. Removing the used tableware 5. Accepting payment and accounting for sales, charge as well as cash 6. Thanking the guest and inviting comments and return business.
HISTORY OF RESTAURANT
HISTORY OF RESTAURANT
HISTORY OF RESTAURANT
RESTAURANT MANAGEMENT OPERATION