Different Types of Restaurant

DIFFERENT TYPES OF RESTAURANT

A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. However, the world of restaurants is extremely different. The alternatives can be a bit immense. Deciding on where to eat can sometimes end up in a dispute.

There are essentially three ways to categorize restaurants: fast food, casual dining, and fine dining.

  • A fast food restaurant is an eatery where patrons can order and receive food quickly. The food is often taken to go, with a few seats provided for eating, but typically there is no table service. Fast food restaurants can be a franchise (such as Subway) or an independently developed business idea. The cuisine at a fast food restaurant often consists of standard food, such as sandwiches, hamburgers, chips, French fries, fried entrees (chicken, fish), and/or pizza, etc.
  • A casual dining restaurant is an eatery that provides patrons with table service. Small restaurant businesses often have a casual, family‐style atmosphere, and a limited menu. The facility is often small, with limited seating. The number and type of small restaurants, vary greatly from community to community, as do the menu and number of customers.Casual dining restaurants may also have local and seasonal menus for patrons from outside the area. This type of restaurant has the strongest potential for success in rural areas, particularly in airport hubs with established traffic. The price per meal at a small restaurant is cheaper, depending on what food is served.
  • Fine-dining restaurants are the most luxurious type of eating establishment. Expect the highest quality in food, service, and setting. The furnishings of the establishment should be of top-quality, including the tableware, linen, and the service. The staff is knowledgeable in proper fine-dining service etiquette, such as serving plates from the correct side of the customer and replacing silverware after each course.Reservations are often required for fine-dining restaurants, perhaps to project an air of exclusivity but more often for the purpose of managing table flow. The menu may not be extensive, but the food in these establishments should be prepared with high-quality gourmet ingredients and presented with elegance. Most likely, there is a wine list that complements the menu items, with prices ranging from moderate to very expensive.Restaurants of this caliber call for a connoisseur’s palate as well as extreme attention to detail. They require a well-trained and organized staff that knows the intricacies of the culinary arts.

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