chapter two: kinds and characteristics of restaurants and their owners various kinds and...
TRANSCRIPT
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
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TYPES OF RESTAURANTS
Quick-ServiceSteak HouseFine-Dining
Ethnic Theme
Chef-OwnerBakery-Cafe
3
QUICK-SERVICE
• 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
McDonald’s and Burger King
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QUICK-SERVICE CONT’D
• 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
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STEAK HOUSES
• 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
Lone Star and Outback Steakhouse
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STEAK HOUSES CONT’D
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
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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 that’s wrapped in cryovac, sealed,
and refrigerated for several days• Dry aged: controlled temperature, humidity, and air
flow
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FINE DINING
• 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 <1)• Customers dine on special
occasions and to impress business relations
Daniel and Charlie Trotter’s
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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, décor very costly
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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
• Built around an idea emphasizing fun and fantasy
• Glamorize sports, travel, eras in time
• Celebrities are central to many theme restaurants (some are owners)
Planet Hollywood and Hard Rock Cafe
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 décor 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
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ETHNIC
• 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
Olive Garden and Panda Express
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• 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
CHEF-OWNERSpago and Emeril’s
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• Having an experienced, highly motivated person in charge
• Name often already known and synonymous with great food
• Can be very profitable
ADVANTAGES TO CHEF OWNERSHIP
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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
• 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
Panera Bread Company and La Madeleine
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The End