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    Chapter 4

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    Atif Khoso
    The document summarizes key aspects of the restaurant industry as presented in Chapter 4. It defines different segments of the industry and classifications of restaurants. Full-service restaurants are described as featuring a dozen main dishes and cooking to order, while quick-service focuses on speed and convenience. The types of cuisines and atmospheres that different restaurants offer are also outlined. Reasons for restaurant failure and characteristics of successful restaurants are briefly discussed. The importance of concept, location, and feasibility study are highlighted.

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    © All Rights Reserved
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    Chapter 4

    Uploaded by

    Atif Khoso
    36 views23 pages
    The document summarizes key aspects of the restaurant industry as presented in Chapter 4. It defines different segments of the industry and classifications of restaurants. Full-service restaurants are described as featuring a dozen main dishes and cooking to order, while quick-service focuses on speed and convenience. The types of cuisines and atmospheres that different restaurants offer are also outlined. Reasons for restaurant failure and characteristics of successful restaurants are briefly discussed. The importance of concept, location, and feasibility study are highlighted.

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    Chapter 4 PPT

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    The document summarizes key aspects of the restaurant industry as presented in Chapter 4. It defines different segments of the industry and classifications of restaurants. Full-service restaurants are described as featuring a dozen main dishes and cooking to order, while quick-service focuses on speed and convenience. The types of cuisines and atmospheres that different restaurants offer are also outlined. Reasons for restaurant failure and characteristics of successful restaurants are briefly discussed. The importance of concept, location, and feasibility study are highlighted.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    36 views23 pages

    Chapter 4

    Uploaded by

    Atif Khoso
    The document summarizes key aspects of the restaurant industry as presented in Chapter 4. It defines different segments of the industry and classifications of restaurants. Full-service restaurants are described as featuring a dozen main dishes and cooking to order, while quick-service focuses on speed and convenience. The types of cuisines and atmospheres that different restaurants offer are also outlined. Reasons for restaurant failure and characteristics of successful restaurants are briefly discussed. The importance of concept, location, and feasibility study are highlighted.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 23

    OPEN DAY

    Chapter 4
    Understanding the
    Restaurant Industry

    Introduction to the World of Hospitality

    www.lrjj.cn
    After reading and studying this
    OPEN DAYyou should be able to:
    chapter,
    • Define and describe the segments of the
    restaurant industry
    • Explain who contractors are in the restaurant
    industry
    • Describe qualities needed for opening new
    restaurant and reasons why restaurants fail
    • Explain what is necessary for a restaurant to
    become successful
    • Discuss characteristics of sustainable restaurant

    www.lrjj.cn
    TheOPEN
    Restaurant
    DAY Industry

    The restaurant industry consists of different


    organizations that provide food and beverage
    services to their customers.

    What companies do you think belong to the


    restaurant industry?

    www.lrjj.cn
    TheOPEN
    Restaurant
    DAY Industry Segments
    1. Eating and drinking places (restaurants, bars, etc.)
    2. Lodging
    3. Transportation
    4. Recreation and sports
    5. Business & industry
    6. Education
    7. Health care
    8. Retail
    9. Correction food service
    10. Military food service
    11. Contractors
    www.lrjj.cn
    Restaurant
    OPEN DAY Classification

    • Full-service
    – Feature a dozen or more main-course items
    – Cook to order
    • Quick-service
    – Narrow selection of food
    – Focus on convenience – speedy preparation and
    delivery
    – Limited service

    www.lrjj.cn
    Full-service
    OPEN DAY Restaurants

    • Price (luxury=fine-dining, high-priced, mid-priced,


    low-priced)
    • Menu (ethnic; specialty e.g. seafood, steak;
    regional; vegetarian; fusion)
    • Atmosphere (result of architecture, décor and
    setting – e.g. theme restaurants)
    • Other types (casual, family)

    www.lrjj.cn
    Questions
    OPEN DAY

    1. Which was the top independent full-service


    restaurant in the USA in 2008?
    2. The top casual chain restaurants?
    3. The top family-dining restaurant chain?

    1. Tao Las Vegas Restaurant & Night Club


    2. Applebee’s Neighborhood Grill & Bar
    3. International House of Pancakes
    www.lrjj.cn
    Type
    OPENof
    DAYRestaurant?

    Family
    www.lrjj.cn
    Type
    OPEN of
    DAY Restaurant?

    Luxury
    www.lrjj.cn
    Type
    OPEN of
    DAY Restaurant?

    Casual
    www.lrjj.cn
    Type
    OPEN of
    DAY Restaurant?

    Theme www.lrjj.cn
    Type
    OPEN of
    DAY Restaurant?

    Theme – Dining in the Sky www.lrjj.cn


    Type
    OPEN of
    DAY Restaurant?

    Theme – Dining in the Sky www.lrjj.cn


    Type
    OPEN of
    DAY Cuisine?

    Ethnic - Japanese
    www.lrjj.cn
    Type
    OPEN of
    DAY Cuisine?

    Regional – Sichuan, China


    www.lrjj.cn
    Type
    OPEN of
    DAY Cuisine?

    Fusion
    www.lrjj.cn
    Type
    OPEN of
    DAY Cuisine?

    Molecular www.lrjj.cn
    Restaurant
    OPEN DAY Classification

    • Full-service
    – Feature a dozen or more main-course items
    – Cook to order
    • Quick-service
    – Narrow selection of food
    – Focus on convenience – speedy preparation and
    delivery
    – Limited service

    www.lrjj.cn
    Quick-service
    OPEN DAY Restaurants

    www.lrjj.cn
    Why
    OPENDo
    DAYRestaurants Fail?

    • Lack of business knowledge


    • Lack of technical knowledge
    • Lack of sufficient working capital

    Task: p.96, find more details about each reason

    www.lrjj.cn
    How
    OPENto
    DAYBuild a Successful
    Restaurant?

    • The Concept (first: market trends for menu)


    • Site Selection (location)
    • The Feasibility Study (later - Business Plan)

    Task: p.101, which four areas are popular for


    new restaurant sites?

    www.lrjj.cn
    Green Restaurant Certification
    OPEN DAY

    • Water efficiency
    • Waste reduction and recycling
    • Sustainable furnishings and building materials
    • Sustainable food (p.105)
    • Energy
    • Disposables
    • Chemical and pollution reduction

    www.lrjj.cn
    Homework
    OPEN DAY

    • Read Chapter 4,
    • Answer Revision questions p.107

    www.lrjj.cn

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