Chapter two Kinds and Characteristics of Restaurants and

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

TYPES OF RESTAURANTS Quick-Service Steak House Fine-Dining Ethnic Theme Chef-Owner Bakery-Cafe 2

QUICK-SERVICE Mc. Donald’s and Burger King • First fast food restaurant in 1870 s • Quick food production time is key • Goal is to serve maximum number of customers in minimum amount of time 3

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 4

STEAK HOUSES Lone Star and Outback Steakhouse • 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 5

STEAK HOUSES CONT’D High-end operations: • may have sales of $5 m 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 6

TYPES OF STEAK • • • Steaks vary from a few ounces to well over 1 lb 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 7

FINE DINING Daniel and Charlie Trotter’s • 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 8

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 9

FINE DINING MENUS • Expensive, imported items – Foie Gras – Caviar – Truffles • Presentation very important • Focus on visual, auditory, and psychological experience • Extensive, expensive wine list 10

THEME Planet Hollywood and Hard Rock Cafe • Built around an idea emphasizing fun and fantasy • Glamorize sports, travel, eras in time • Celebrities are central to many theme restaurants (some are owners) 11

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 12

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. 13

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 14

ETHNIC Olive Garden and Panda Express • 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 theme 15

CHEF-OWNER Spago and Emeril’s • 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 16

ADVANTAGES TO CHEF OWNERSHIP • Having an experienced, highly motivated person in charge • Name often already known and synonymous with great food • Can be very profitable 17

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 18

BAKERY-CAFE Panera Bread Company and La Madeleine • 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 19

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