The document discusses various types of restaurants and their key characteristics. It describes the front and back of house operations in a restaurant. Some common types of restaurants mentioned include family dining, buffets, fast casual, fine dining, cafes, quick service and casual dining. Family dining focuses on affordability and shared meals. Buffets are self-serve with various food stations. Fast casual is more upscale than fast food but more affordable than casual dining. Fine dining emphasizes elaborate menus and elegant atmospheres. The document provides examples like Cracker Barrel to illustrate family dining and discusses key aspects of different restaurant segments.

1. Pooja Kaur
Restaurants
Nicolas Zapata
Hemenegildo Ramírez
Murillo Costa

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

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

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.

8. 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.

9. 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

10. Front of the House
• Responsible for first impression
of the restaurant
• Restaurant Manager, Host,
Bartenders, Servers and
Bussers

11. Back of the House
• Called the heart of the
operation
• Caller, Dessert Chef,
Dishwasher, expeditor,
Cook, Porter

12. Casual Dining
Café
Family Dining
Buffet
Types of Restaurants
Fine Dining
Fast Casual
Fast Food

13. 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.

14. 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

15. Spotlight on Family Style Restaurant

16. 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

17. CRACKER BARREL-OLD COUNTRY STORE

18. 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

19. 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

20. 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.

21. 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.

22. 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

24. 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.

25. 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

26. 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.

27. 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

28. 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.

29. 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

30. 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.

31. 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.

32. 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.

33. 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.

34. 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.

35. 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.

36. 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

37. 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

38. 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. -

39. 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

40. Quality
Service
Food
Menu
Concept
&
Market
Locatio
n
Manage
ment
Price
Atmo
spher
e

42. 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

45. 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.

46. 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

47. 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

48. 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

49. 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

50. 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

51. ‘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

53. 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