Chapter Two: Kinds and Characteristics of Restaurants and Their Owners

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• 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-Service
• Steak House
• Fine-Dining
• Ethnic
• Theme
• Chef-Owner
• Bakery-Cafe

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QUICK-SERVICE
McDonalds and Burger King

• 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

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QUICK-SERVICE CONTD

• 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
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

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STEAK HOUSES CONTD

• 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 thats wrapped in cryovac,
  sealed, and refrigerated for several days
• Dry aged controlled temperature, humidity, and
  air flow

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FINE DINING
Daniel and Charlie Trotters

• 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
• Customers dine on special occasions and to
  impress business relations

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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

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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)

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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

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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.

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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
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 the theme

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CHEF-OWNER
Spago and Emerils

• 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

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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

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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

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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

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The End