Types of Restaurants in addition to their Characteristics
Types of Restaurants as well as their Characteristics
A nearby restaurant is really a place where food & beverages are offered & served to customers. There are various varieties of restaurants which have evolved in order to meet the dynamic demands of consumers. The following are some well-known types of restaurants & their special characteristics:
Bistro: it is just a small restaurant that serves simple, moderately priced meals & wine. Braised meets are common dishes which can be provided in a bistro. It might not have printed menus.
Brasserie: formal restaurant which serves drinks, single dishes & other meals. The waiters come in traditional uniform of long apron & waistcoats.
Coffee shop: mainly serves snacks & beverages Around the clock; however it may serve all of the three meals. This concept has come from the USA. A 'cover' is often a term referring to a place setting with necessary cutlery, crockery & glassware required at the beginning of the service for one person. Although main feature is 24-hour operation, some coffee shops may close early, based on their location.
Specialty Restaurant: it serves specialty dishes that happen to be its strength & contribute to the manufacturer image. It operates during luncheon & dinner hours, between noon & 3 PM & between 7 PM & 11 PM. The atmosphere & d�cor in the restaurant reflect the theme of the specialty restaurant. The laundry of a particular region of an country or possibly a particular set of people are also referred to as ethnic cuisine.
Fine Dining Restaurant: this sort of restaurant primarily serves the necessity for the affluent market segment which wants to experience fine dining. District may offer dishes of just one particular region or country or exotic dishes from various cuisines, wines, spirits & digestives. It opens mostly during supper. The atmosphere & d�cor in the restaurant will probably be elegant & rich. The wait staff employed is skilled & carries a sound understanding of the laundry served. The restaurant employs sommeliers to offer wines & other alcohol based drinks.
Popular Restaurant: such a restaurant is informal, yet hygienically kept & it can be positioned in a lively area including bus stands, railway stations, shopping area & the like, offering the demands of the middle class & the customers who will be in a big hurry. Recption menus may either show up on the board at the prominent place or printed & laminated. It operates from 7 AM to 11 PM. Your meals are plated in the kitchen area & carried to the table on a tray & served. The service standards are low & informal. Space must be used for the maximum to allow for more covers. The seat turnover is very high but the average revenue per cover is low.
During busy lunch hours, these restaurants serve business lunch, mini-lunch, & thali meals in a separate area to quicken service.
Dhaba: it is just a roadside food stall entirely on national & state highways, mainly catering to the requirements of heavy vehicle crew. It concentrates on ounjabi cuisine & tandoor cooking, serving very limited dishes, that are freshly prepared. The services very informal & there is certainly hardly any cutlery used. The dishes served listed here are inexpensive & taste like home-made food.
Take out joint: the short food concept was introduced in america & now it has become popular all over the world. It really is seen as an the rate of service & the reduced price in the menu items. Modifications in eating routine, non-availability of your time to wait at the table & eat, rise in the amount of working women, advancement in food processing technology, development of teenage market, & etc, have contributed to the prosperity of fast food operations. It can be situated in very busy area.
Rotisserie: such a restaurant concentrates on grilled or roast meat, poultry, & fish, which can be prepared in front of the guests.
Barbeque restaurant: the marinated bits of meat, poultry, fish, vegetables, paneer, & so on, are inserted into skewers & cooked over live charcoal or electric griller. It really is generally located near a pool, roof top, lawn, sea side, & so on, & is open during evening hours.
Night club: it operates when asleep & offers dinner, dance, & live entertainment. Cabarets or floor shows are the main attraction in the night club. Guests must wear evening wear.
Dance clubs levy an entry fee.
Discotheque: it operates during night hours. It possesses a dance floor for guest to bop on. Special sound & lightning effect is created on an appropriate ambience. Drinks, especially beer, & snacks are made available through the operations. The services are very informal. It really is patronized mostly with the youth & couples. The entry is bound with a certain number of guests based on the floor/room capacity & an entry fee is levied.
Soft ice cream parlor: it serves kinds of ice creams-sundae, coupe, bombe, cassata, & the like. These ice creams are held in ice cream containers & are saved in refrigerated displays with see through glass. The parlors may either certainly be a franchisee or an independent one making its own varieties of ice creams. The seating arrangements & service are very informal. Guests may either eat within the premises and have it packed & carry.
Cafe: this is the restaurant of French origin, mainly serving coffee & snacks. France colonies in India, but served Indian snacks including vada, samosas, bonda, & such like, in addition to coffee & pastries. Absolutely free themes are served while dining following American style which enhances the seat turnover, however the average revenue per cover is low due to the lower pricing of dishes.
Cafeteria: the regular cafeteria system is made up of straight line of counters containing various hot & cold dishes. The cashier that is following the counter makes bills for your items selected & collects payment. This form is widely followed in institutional & industry catering establishments.
In modern ' free flow cafeteria' system, the counters are segregated based on the form of dishes offered-hot or cold, appetizers, soups, breads, sandwiches, entrees, salads, pastas & etc. Generally in most cafeteria-style operations in India, guests make payment on the counter beforehand for items they would like to eat & collect them from the bill in the appropriate counters. Cafeterias are situated in railway stations, cinema halls, shopping complexes, college premises, office premises, & so on, the location where the guest expects quick service.
Food Court: it is the term for several independent food stalls, each serving items of food. The customers can use order the food items they need to have & consume them at the common diner. The sorts of dishes offered represent local cuisine & dishes that are popular globally. Food courts are normally found in big shopping complexes, entertainment complexes, theme parks, airports, & such like and then there can be a heavy traffic of consumers.
Kiosk: it really is small permanent or temporary structure on a sidewalk that items such as coffee, tea, chocolates, pastries, savories & etc, could possibly be sold. Most kiosks do not have seating provision.
Drive-in: customers drive in, park their vehicles at a parking lot, & remain seated within their vehicles. The waiters go to the customers with menu cards, collect orders, & provide the food items on specially engineered trays & the customers can use remain parked when they eat.
Oyster Bar: this is a restaurant that are experts in the serving of fresh oysters. The oysters are opened or shelled behind the counter, from the sight of guests. Fresh oysters are served with a bed of crushed ice with oyster cruet, brown bread, & butter.
Pub: it mainly serves types of beer, especially draft beer, & snacks.
Bars: it gives you a myriad of spirits such as whiskey, rum, gin, vodka, brandy, tequila, wines, & beers. Hotels & restaurants offer an additional bar inside the food service area/restaurant to dispense wines, beers, & spirits during the service, referred to as a dispense bar.
Carvery: it is restaurant serving roast meat & poultry, that happen to be carved at the carving counter by the carver from the presence of guests. Table d'h�te menu of three to four courses with roast meat or poultry because the main course is provided.