What is the various types of restaurants???

 TYPES OF RESTAURANTS AND THEIR CHARACTERISTICS

A restaurant is a place where food and beverages are sold and served to customers. There are different types of restaurants that have evolved to meet the dynamic demands of consumers.

The lifestyle of people is continuously changing and so are their eating habits. The restaurateur must consider the menu, service hour, mode of service, expenditure potential of the customer, the time the target customers are likely to spend on dining, and so on, to satisfy the changing needs of customers and to sustain themselves in an ever-changing market environment.

The following are some well-known types of restaurants and their special characteristics:

 

Bistro

 

It is a small restaurant that serves simple, moderately priced meals and wine. The menu consists of dishes that are simple and easily prepared in bulk. Braised meats are typical dishes that are provided in a bistro. It serves coffee as well. The service is informal and quick. It may not have printed menus.

Brasserie

 It is a formal restaurant, which serves drinks, single dishes, and other meals. One can have just a drink or coffee. It extends professional service and presents printed menus. The waiters are in traditional uniform of long apron and waistcoats. 

Coffee shop

 It is a restaurant that mainly serves snacks and beverages 24 hours a day, however it may serve all the three meals. Most star hotels have coffee shops to cater to the needs of customers at any time of the day. This coffee shop concept has come from the USA. The service and ambience of the coffee shop are informal. The furniture and service equipment are not very expensive tables.may have mica, stone, or glass top. Covers are laid on place mats. 

The seat turnover is high and the average revenue generated is lower compared to a specialty restaurant or an ethnic restaurant. The staff works in three shifts. The main thrust is on 24-hour operations, quick service, and high seat turnover. In hotels, it is normally located at ground level.

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Various types of menu

Menu kitne prakar ke hote h?? 

Speciality restaurant

 It serves specialty dishes which are its strength and contribute to the brand image. It operates during luncheon and dinner hours, between noon and 3 pm and between 7 pm and 11 p.m.

 The ambience and décor of the restaurant reflect the theme of the specialty restaurant It may specialize either in a particular type of food such as fish and chips, pastas, or steaks, or in a particular type of cuisine, for example, Indian. Chinese, Italian, Mediterranean, and so on. The dishes of a particular region of a country or a particular sect of people are also termed as ethnic cuisine.

 The uniform of the service staff will be according to the tradition of the region or country, The fixtures, designs on the crockery and the menu card, music, and so on. will also depict the region. Uniformed wait staff serves food according to the tradition. 

The seat turnover in this type of restaurant is low and the average revenue per cover is more compared to a coffee shop. For example. Amaravathi Restaurant in south India specializes in Andhra cuisine.

Fine dining restaurant

 This kind of restaurant primarily caters to the requirement of the affluent market segment which wants to experience fine dining . 

The restaurant may either offer dishes of one particular region or country or exotic dishes from various cuisines, wines, spirits, and digestives. It is open mostly during dinner time. However, it may also operate during luncheon depending on the location.

 The ambience and decor of the restaurant will be elegant and rich The furniture is made of teak wood with fine craftsmanship. The dining chair may have arm rest All the tables will be covered with good quality linen and napkins of contrasting colour or colour that matches the décor will be folded and kept. 

The glassware chosen will be of fine lead crystal communicating to the guest the beauty of the table set-up. The metal chosen for cutlery will be cither silver or electroplated nickel silver (EPNS), which will be maintained well at all times. The wait staff employed is skilled and has a sound knowledge of the dishes served. 

Popular restaurant

This type of restaurant is informal, yet hygienically kept and it is located in a busy area such as bus stands, railway stations, shopping area, and so on, catering to the requirements of the middle class and the customers who are in a hurry. The restaurant is generally quite large with more number of covers. 

It serves the dishes that are very popular and highly demanded in that area, quickly, and at moderate prices. The menu may either be displayed on a board at a prominent place or printed and laminated. It operates from 7 am to 11 p.m. The food is plated in the kitchen and carried to the table on a tray and served. Pre-mixed coffee and tea are served either in a glass or a stainless steel tumbler. 

The cutlery used is very minimal, made of stainless steel and restricted to spoon and fork, which of course depends on the menu item being served. The service standards are low and informal. Space is utilised to the maximum to accommodate more covers. The seat turnover is very high but the average revenue per cover is low. The main thrust is on quick service, high turnover, popular dishes, and moderate prices. Annapoorna and Saravana Bhavan restaurants in Tamil Nadu are some examples of popular restaurants.

 Dhaba

 It is a roadside food stall found on national and state highways, mainly catering to the requirements of heavy vehicle crew. It specializes in Punjabi cuisine and tandoor cooking, serving very limited dishes, which are freshly prepared. The service is very informal and there is hardly any cutlery used. 

The dishes are kept on the table with service spoons for customers to help themselves. Coir cots are used for the customers to sit on and a narrow table is used for placing the dish and eating. The dishes served here are inexpensive and taste like home-made food. It is also frequented LIVES by the youth and families at times. It offers both vegetarian and non-vegetarian dishes.

Fast food joint

 The fast food concept was first introduced in the USA and now it has become popular around the world. It is characterized by the speed of service and the affordable price of the menu items. Changes in eating habits, non-availability of time to wait at the table and eat, increase in the number of working women, advancement in food processing technology, growth of teenage market, and so on, have contributed to the success of fast food operations. 

Each country or region may serve its own delicacy and its extensions in a fast food outlet. It is located in a very busy area.along the length of the counter as they select the dishes they want to have. The cashier who is seat at the end of the counter makes bills for the items selected and collects payment. 

This is not require if the meals are pre-paid. This form of service is widely followed in institutional and industrial catering establishments.In modern "free flow cafeteria' system, the counters are segregated according to the type c dishes offered—hot or cold, appetizers, soups, breads, sandwiches, entrées, salads, pastas, and s on. The customers can move at will to any of the service points to select dishes and exit throug the payment point.

Food court

 It refers to a number of independent food stalls, each serving different items of food. The customers order the food items they want to have and consume them at a common dining area. The types of dishes offered represent local cuisine and dishes that are popular globally. The food court in Spencer's, Chennai offers south Indian, north Indian, and Chinese delicacies: pastries, sandwiches, salads, pizzas, burgers, ice creams, and beverages are also available. Food courts are found in big shopping complexes, entertainment complexes, amusement parks, airports, and so on, where there is a heavy traffic of customers.

 It is mostly self-service. Waiters may assist in clearing the table and serving water. Disposable items such as plates, spoons, and forks are extensively used. The average revenue per cover is moderate and affordable by the common man.

Kiosk

 A kiosk is a small permanent or temporary structure on a sidewalk from which items such as coffee, tea, chocolates. pastries, savouries, and so on, may be sold. The items bought may either be taken away or consumed at tables arranged nearby. Most kiosks do not have seating provision

Drive-in

 In a drive-in restaurant, customers drive in, park their vehicles at a parking lot, and remain seated in their vehicles. The waiters go to the customers with menu cards, collect orders, and deliver the food items on specially designed trays and the customers remain parked while they eat.

Oyster bar

 It is a restaurant that specialized in the serving of fresh oysters. The oysters are opened or shelled behind the counter, within the sight of guests. The counters are made of non-porous material, usually granite, which can be easily cleaned. Fresh oysters are served on a bed of crushed ice with oyster cruet, brown bread, and butter.

Pub

 It mainly serves various kinds of beer, especially draught beer, and snacks. Originally they were owned by breweries to sell their beers. In India, cities like Bangalore and Mumbai have some of the finest pubs.

Bar

It offers all kinds of spirits such as whisk(e)y, rum, gin, vodka, brandy, tequila, wines, and beers. Hotels and restaurants have a separate licensed area to sell these alcoholic drinks. Snacks are also offered. Hotels may also have an additional bar in the food service area/restaurant to dispensa wines, beers, and spirits during the service, called a dispense bar.

Carvery

 

It is a restaurant serving roast meat and poultry, which are carved at the carving counte by a carver in the presence of guests. Accompanying sauces and vegetables are served with th roast. A carvery also serves alcoholic beverages. Table d'hôte menu of three or four courses wit roast meat or poultry as the main course is offered.