MICRO MIDTERM REVIEWER OF LESSON 6 Flashcards
Early History (CERF)
Communal cooking
Early inns
Roman Era
Forerunner of Modern Restaurants
Middle Ages (MIPR)
Manor and Castles
Inns
Public cook shops
Royal Families
16th and 17th Centuries (BOFW)
British Inns and Taverns
Ordinaries
Fashionable club and Gambling places
Word Restaurant
United States (TD20THS)
Taverns and Inns
Delmonico’s
20th century
Second world war
TYPE OF RESTAURANTS (9 restaurants)
1.FAMILY OR COMMERCIAL RESTAURANTS
2.COFFEE SHOPS
3.CAFETERIAS
4.GOURMET RESTAURANTS
5.ETHNIC RESTAURANTS
6.FASTFOOD RESTAURANTS
7.DELI SHOPS
8.BUFFET RESTAURANTS
9.TRANSPORTATION RESTAURANTS
Wide menu: Meat, potato, and other dishes.
Price range: Appeals to average family income.
Decor: Bright and inviting.
Seating: Combination of counters, tables, and
booths.
Location: Near residential areas and highways.
Operating hours: Early evening to midnight.
Staff: Friendly and efficient.
Initial investment: Medium to high.
Family or Commercial Restaurants
Fast-food service: Quick service and limited menu.
Decor: Simple and minimalist.
Prices: Relatively low.
Location: Office buildings and shopping malls.
Rent: High.
Staff: Minimally trained.
Peak periods: Lunch and coffee breaks.
Operating hours: Early morning to early evening.
Takeout service: May be offered.
Coffee Shops
Self-service: Customers choose their own food.
Menu: Limited to soups, entrees, desserts, and beverages.
Location: Shopping centers and office buildings.
Preparation area: Requires a large space.
Staff: Minimally trained.
Alcoholic beverages: May be offered.
Fast service: Necessary to handle traffic volume.
Operating hours: Depend on location (schools, offices,
airports, highways).
Cafeterias
Higher investment: Expensive ambiance and decor.
Target market: Discriminating diners seeking high-quality food.
Prices: Higher due to investment.
Menu and wines: Carefully planned.
Staff: Highly trained.
Operating hours: Primarily in the evening.
Location: Important but not critical.
Success factors: Word-of-mouth advertising and repeat
business.
Gourmet Restaurants
Feature cuisine: Specific region or country.
Decor: Ethnic motif.
Authentic cuisine: Essential for success.
Staff training: Must be well-trained and
knowledgeable.
Prices: Range from budget to high.
Alcoholic beverages: May or may not be served.
Initial investment: High due to decor and staff
training.
Location: Variable.
Operating hours: Primarily in the evening
Ethnic Restaurants
Increased popularity: In recent decades due to
mobility.
Franchising: Common business model.
Limited menu: Low prices and efficient operation.
Long operating hours: Seven days a week.
Alcoholic beverages: Not offered.
Staff training: Well-trained to maintain standards.
Success factors: Limited menu, efficient operations,
and disposable containers
Fast-food Restaurants
Delicatessen food service: Cold cuts, cheese,
sandwiches, salads.
Limited seating: Often takeout or counter
service.
Location: Shopping areas and office buildings.
Operating hours: 9:00 AM to 5:00 PM or 9:00
PM.
Capital investment: Low.
Labor costs: Low due to small staff
Deli Shops
Self-service: All-you-can-eat buffet.
Alcoholic beverages: May be offered with
table service.
Food preparation and service: Minimal
staff.
Target market: Families seeking affordable
dining.
Operating hours: 5:00 PM to 11:00 PM.
Buffet Restaurants
ocation: Along transportation routes, in
transportation buildings, or on vehicles.
Cater to tour groups: Special facilities for
quick service.
Profitability: Depends on maintaining a
consistent market.
Requirements: Cafeteria or buffet-type
facilities for efficient service.
Transportation Restaurants
Operational assistance: Guidance on day-to-day operations.
Training: Support for staff development.
Layout and design assistance: Help with restaurant design.
Location assistance: Advice on choosing suitable locations.
Managerial expertise: Guidance from experienced franchisors.
Group purchasing power: Lower costs through bulk buying.
Brand recognition: Benefit from a well-known and supported
brand.
Easier financing: Access to loans from lending institutions
Benefits of Franchising
Franchise Models (2)
*Individual franchise rights
*Regionsl franchise
Types of Franchised Restaurants (7)
FASTFOOD CHAINS
DINE IN RESTAURANTS
CARRYOUT ESTABLISHMENTS
TABLE-SERVICE ESTABLISHMENTS
TABLE-SERVICE RESTAURANTS
BUFFET STYLE RESTAURANTS
GLOBAL EXPANSION
Fast-food chains
McDonald’s, KFC, Pizza Hut, A&W Root
Beer, Burger King.
Dine-in restaurants:
Wendy’s, Pizza Inn.
Carry-out establishments:
Orange Julius.
Table-service restaurants:
Denny’s Steak and Ale, Victoria
Station.
Buffet-style restaurants:
Bonanza.
Global expansion:
Many franchised restaurants have
expanded internationally.
*It is the difference between the selling price of a
menu item and its food cost.
*It represents the amount of
revenue remaining after accounting for the direct costs
associated with producing the item.
Gross profit
Importance of Gross Profit
Comparing menu items
Contribution to net profit
Gross profit can help determine
which menu items are more profitable.
Comparing menu items
Items with higher gross profit
contribute more to the overall profitability of the restaurant.
Contribution to net profit
This are a significant expense for restaurants. Effective management of labor costs is
essential for maintaining profitability.
Labor costs
*it is a profitablity measure used in restaurants is the average guest spending or average check.
*It is a financial metric that indicates the average
amount spent by each customer during a specific period.
*It is
calculated by dividing the total revenue by the number of guests
served.
Average guest check
It is the level of sales at which a business neither
makes a profit nor a loss. It occurs when total revenue equals total
costs.
Breakeven point
This are essential planning documents for restaurants. They outline the offerings, pricing, and overall theme of the
establishment.
Key Aspects:
Menus
It is a specialized field within the food service industry, with
unique challenges and requirements. Airlines spend significant amounts on
food, recognizing its importance in the overall passenger experience.
Airline catering
History of Flight kitchen (when)
The first airline flight kitchen was established in the late 1930s by Marriott.
IT OFTEN USED TO MEASURE A RESTAURANTS MARKETING SUCCESS.
Food cost percentage
*Airline companies spend billions of dollars every year for food purchases.
*Average cost is 1$ to 7$ depending on the length of the journey.
*
AIRLINE CATERING
*The main problem of airlines companies is to cook the meal on the ground and serve it several hours later in extraordinary dry cabin atmosphere.
FOOD QUALITY
Airline companies prepare hot meal specifications using forecast methods, passenger reservations, standbys, and last-minute reservations. Preliminary meal counts are prepared 24 to 72 hours ahead to ensure correct raw materials, equipment, and food production staff.
LOGISTICS
*IT DESIGNED IN 1936 BY DOUGLAS FOR ITS DC-3.
*Prepare on the ground were kept hot and cold in insulated containers on the aircraft.
*The removable oven are filled with hor food in the ground flight kitchen,moved to the aircraft, snd then plugged into electrical
Airplane Galleys
*IT WAS OPENED IN RHE LATE 1930S NEAR WASHINGTON D.C.
*HOOVER FIELD AIRPORT BY A GENTLEMEN NAME MARRIOTT.
* HE HAD RESTAURANT NEAR AIRPORT
FLIGHT KITCHENS
