Types of Restaurants in addition to their Characteristics

Kinds of Restaurants along with their Characteristics

A restaurant can be a place where food & beverages are offered & served to customers. There are different kinds of restaurants that have evolved to fulfill the dynamic demands of consumers. The following are some well-known forms of restaurants & their special characteristics:

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Bistro: it is just a small restaurant that serves simple, moderately priced meals & wine. Braised meets are normal dishes which can be provided in a bistro. May possibly not have printed menus.

Brasserie: formal restaurant which serves drinks, single dishes & other meals. The waiters will be in traditional uniform of long apron & waistcoats.

Coffee shop: mainly serves snacks & beverages 24 hours a day; however it may serve all of the three meals. This idea originates from the USA. A ‘cover’ is really a term speaking about a spot setting with necessary cutlery, crockery & glassware required at the beginning of the service for just one person. Though the main feature is 24-hour operation, some coffee houses may close early, determined by their location.

Specialty Restaurant: it serves specialty dishes that are its strength & give rise to the emblem image. It operates during luncheon & dinner hours, between noon & 3 PM & between 7 PM & 11 PM. The ambience & d�cor with the restaurant reflect the theme in the specialty restaurant. The laundry of a particular region of an country or a particular group of people are also termed as ethnic cuisine.

Fine Dining Restaurant: this sort of restaurant primarily serves needing the affluent market segment which desires to experience fine dining. The restaurant can offer dishes of a single particular region or country or exotic dishes from various cuisines, wines, spirits & digestives. It opens mostly during dinner time. The atmosphere & d�cor of the restaurant will probably be elegant & rich. Waiting for staff employed is skilled & includes a sound knowledge of the laundry served. The restaurant employs sommeliers for everyone wines & other alcoholic beverages.

Popular Restaurant: such a restaurant is informal, yet hygienically kept & it really is positioned in a busy area like bus stands, railway stations, shopping area & etc, providing the demands of the center class & the shoppers who will be in a big hurry. Recption menus may either show up on the board with a prominent place or printed & laminated. It operates from 7 AM to 11 PM. Food is plated in the kitchen & carried for the table with a tray & served. The service standards are low & informal. Space is required to the maximum to accommodate more covers. The seat turnover is extremely high nevertheless the average revenue per cover is low.

During busy lunch hours, these restaurants serve business lunch, mini-lunch, & thali meals in a separate place to accelerate service.

Dhaba: this is a roadside food stall found on national & state highways, mainly catering to the requirements heavy vehicle crew. It specializes in ounjabi cuisine & tandoor cooking, serving limited dishes, that are freshly prepared. The services very informal & there is extremely little cutlery used. The bathroom served here are inexpensive & taste like home-made food.

Fast food joint: rapid food concept was initially introduced in the united states & now it is popular around the globe. It really is seen as an the speed and services information & the affordable price in the menu items. Modifications in eating habits, non-availability of energy to attend while dining & eat, surge in the amount of working women, advancement in food processing technology, expansion of teenage market, & so on, have brought about the achievements of junk food operations. It can be located in snappy area.

Rotisserie: this sort of restaurant focuses on grilled or roast meat, poultry, & fish, which can be prepared while watching guests.

Barbeque restaurant: the marinated items of meat, poultry, fish, vegetables, paneer, & etc, are inserted into skewers & cooked over live charcoal or electric griller. It really is generally located near a pool area, roof top, lawn, sea side, & such like, & is open during evening hours.

Club: it operates at night time & offers dinner, dance, & live entertainment. Cabarets or floor shows include the main attraction of the night club. Guests must wear evening wear.

Night clubs levy an entry fee.

Discotheque: it operates during night hours. It possesses a great dance floor for guest to enjoy dancing on. Special sound & lightning effect is produced on an appropriate ambience. Drinks, especially beer, & snacks are produced available during the operations. The services are very informal. It’s patronized mostly with the youth & couples. The entry is limited with a certain amount of guests according to the floor/room capacity & an entry fee is levied.

Frozen treats parlor: it serves different kinds of ice creams-sundae, coupe, bombe, cassata, & such like. These ice creams are held in frozen treats containers & are held in refrigerated displays with see through glass. The parlors either can be considered a franchisee or an independent one making its models of ice creams. The seating arrangements & service have become informal. Guests can eat from the premises or have it packed & carry.

Cafe: this is a restaurant of French origin, mainly serving coffee & snacks. In france they colonies in India, but served Indian snacks such as vada, samosas, bonda, & etc, together with coffee & pastries. The customers can use are served at the table following American style which raises the seat turnover, nevertheless the average revenue per cover is low as a result of lower pricing of dishes.

Cafeteria: the traditional cafeteria system consists of a straight distinct counters containing a number of hot & cold dishes. The cashier who is at the end of the counter makes bills for that items selected & collects payment. This type is widely followed in institutional & industry catering establishments.

In modern ‘ free flow cafeteria’ system, the counters are segregated in line with the type of dishes offered-hot or cold, appetizers, soups, breads, sandwiches, entrees, salads, pastas & the like. In many cafeteria-style operations in India, guests make payment at the counter beforehand for items they need to eat & collect them from the bill with the appropriate counters. Cafeterias have reached railway stations, cinema halls, shopping complexes, college premises, office premises, & the like, where the guest expects quick service.

Food Court: it is the term for a number of independent food stalls, each serving pieces of food. The customers order the foodstuff items they wish to have & consume them in a common dining area. The sorts of dishes offered represent local cuisine & dishes which can be popular globally. Food courts are normally found in big shopping complexes, entertainment complexes, amusement parks, airports, & the like and then there can be a heavy traffic of consumers.

Kiosk: it’s small permanent or temporary structure over a sidewalk that items including coffee, tea, chocolates, pastries, savories & the like, could be sold. Most kiosks do not have seating provision.

Drive-in: customers drive in, park their vehicles in a car park, & remain seated of their vehicles. The waiters go to the customers with menus, collect orders, & deliver the foodstuffs on engineered trays & the shoppers remain parked since they eat.

Oyster Bar: it is just a restaurant who specializes in the serving of fresh oysters. The oysters are opened or shelled behind the counter, inside sight of guests. Fresh oysters are served on a bed of crushed ice with oyster cruet, brown bread, & butter.

Pub: it mainly serves various kinds of beer, especially alcohol, & snacks.

Bars: it gives you many spirits including whiskey, rum, gin, vodka, brandy, tequila, wines, & beers. Hotels & restaurants provide an additional bar inside the food service area/restaurant to dispense wines, beers, & spirits in the service, called a dispense bar.

Carvery: it can be restaurant serving roast meat & poultry, that are carved with the carving counter by a carver within the presence of guests. Table d’h�te menu of 3 to 4 courses with roast meat or poultry because the main course is provided.

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