Restaurant

© 2007 Pearson Education, Upper Saddle River,
NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality
Management, 2nd edition
THE RESTAURANT
BUSINESS

RESTAURANT – any public
place that specializes in the sale
of prepared for consumption.

A RESTAURATEUR - A
restaurant owner
both words derive from the
French verb restaurer, meaning
"to restore"

CHEF – professional artisan of
cooking

OLDEST RESTAURANTS

RESTAURANTE SOBRINO DE BOTIN (Madrid,
Spain) – world’s oldest restaurant – 1725

TOHO – Oldest restaurant in
the Philippines - 1866

Bawabet Dimashq Restaurant (Damascus Gate
Restaurant) – 2002 – 6014 seats; 1800
employees

SUBLIMOTION (IBIZA, SPAIN) – world’s
most expensive restaurant ($2,078 per
person)

The restaurant was opened in 2014 at Ibiza’s Hard Rock
Hotel and focuses on haute cuisine. The food course
consists of 20 food tasting entrees and can seat a
maximum of 12 patrons.

Antonio’s – most expensive
restaurant in the Philippines

Most Expensive Meal: Certified Angus Prime
Roast Beef – P15,800*

A MENU is a presentation of food and
beverage offerings. A menu may be a
la carte – which guests use to choose
from a list of options – or table d'hôte,
in which case a pre-established
sequence of courses is served.

TYPES OF RESTAURANT

Fast food restaurants emphasize
speed of service. Operations range
from small-scale street vendors with
carts to franchised mega-
corporations like McDonalds.

Jollibee Foods Corporation abbreviated as JFC and
popularly known as Jollibee (PSE: JFC) is
a Filipino multinational chain of fast food
restaurants headquartered in Pasig, Metro Manila,
Philippines. JFC is the parent company of Jollibee,
dubbed as Asia's answer to McDonald's in the fast food
burger business.
With its success, the company bought out their
competitors in the fast food business
like Chowking, Greenwich Pizza, Red Ribbon
bakeshop, Mang Inasal and Burger King Philippines.

TONY TAN CAKTIONG –
Founder of Jollibee

McDonald's is the world's largest chain of
hamburger fast food restaurants, serving
around 68 million customers daily in 119
countries across 35,000 outlets.
Headquartered in the United States, the
company began in 1940 as a barbecue
restaurant operated by Richard and Maurice
McDonald. In 1948, they reorganized their
business as a hamburger stand using
production line principles.

Mang Inasal (Hiligaynon for Mr. Barbecue) is a
barbecue fast food restaurant chain in the
Philippines established in Iloilo City in 2003. It
is one of the fastest-growing food companies in
the country, specializing in grilled chicken.

The company was started by Edgar Sia II, a young
enterprising architect, who owned his first business
at the age of twenty. Sia engaged in the food
business at twenty-six years of age, opening the
first Mang Inasal branch in December 2003 at the
Robinsons Mall Carpark in Iloilo City.

A 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.
Casual dining comprises a market segment
between fast food establishments and fine
dining restaurants.

 The restaurant was an instant success,
despite stiff competition from other, more
established grilled-food restaurants.
 In October 2010, 70% of Mang Inasal's
branches were acquired by Jollibee Foods
Corporation, the largest Philippine food
chain company, for ₱3 billion
 ($68.8 million).

EDGAR SIAII – Founder of
Mang Inasal

Casual dining comprises a market segment
between fast food establishments and fine
dining restaurants.
Norman Brinker was the "father" of casual
dining.
EXAMPLE
Max's of Manila, popularly known as Max's
Restaurant, is a Philippine-based restaurant
serving fried chicken and Filipino dishes.

Fine dining restaurants are 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.

Fine-dining restaurants are almost
always small businesses and are
generally either single-location
operations or have just a few locations.
Food portions are smaller but more
visually appealing. Fine dining
restaurants have certain rules of dining
which must be followed by visitors.

VARIATIONS OF A
RESTAURANT

BISTRO and BRASSERIE – doubling
as a restaurant and serving single
dishes and other meals in a relaxed
setting.
- serving moderately priced simple
meals in an unpretentious setting

BISTRO AND BRASSERIE

BUFFET and SMORGASBORD - 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.

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. The role of the waiter or
waitress in this case is relegated to removal
of finished plates, and sometimes the
ordering and refill of drinks.

BUFFET AND SMORGASBORD

BUFFET 101 – restaurant with the longest
buffet table in the Philippines (128 feet)

CAFE’ - restaurant offering a range
of hot meals and made-to-order
sandwiches. Many cafés are open
for breakfast and serve full hot
breakfasts. In some areas cafés
offer outdoor seating.

CAFE’

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.

Depending on the establishment,
servings may be ordered from
attendants, selected as ready-made
portions already on plates, or self-serve
their own portions. Cafeterias are
common in hospitals, corporations and
educational institutions.

CAFETERIA

COFFEEHOUSE - 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.

COFFEEHOUSE

PUB (PUBLIC HOUSE) - is
a bar that sometimes serves simple
food fare. Traditionally, pubs were
primarily drinking establishments
with food in a secondary position.

PUB (PUBLIC HOUSE)

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