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These establishments offer limited menus of items that are prepared quickly and sold for a relatively low price.
It's more like a "work hard and make a living" industry.
A hard reality is that many restaurants fail during their first year, frequently due to a lack of planning.
In fact, the rise in popularity of to-go operations underscores some clear trends in the food-service industry.
More and more singles, working parents and elderly people are demanding greater convenience when it comes to buying their meals.
Concepts give restaurateurs a way to let patrons know in advance what to expect and also to provide some structure for their operation.
Here are some of the more popular restaurant concepts: Before you can begin any serious business planning, you must first decide what specific segment of the food-service industry you want to enter.
In a full-service restaurant, patrons place and receive their orders at their tables; in a limited-service operation, patrons order their food at a counter and then receive their meals at their tables.
Many limited-service restaurants offer salad bars and buffets.
Restaurant patrons want to be delighted with their dining experience, but they don't necessarily want to be surprised.
If you're anticipating a family-style steakhouse (based on the name or the décor of the establishment), but you find yourself in a more formal environment with a bewildering--and pricey--gourmet menu, the surprise may keep you from enjoying the restaurant.