F & B Events and Applications

  

♥ Chain

♥  Independent
♥ Franchised
♥ Quick- Service 
♥ Fast Casual
♥ Family
♥ Casual
♥ Fine- dining
♥ Steak House
♥ Seafood
♥ Ethnic
♥  Theme
♥ Chef-Owned

1. Chain Restaurant
Refer to a group of restaurants which have identical layout, concept, service style and food. Customers can find nearly the same menu, food quality, level of service, and atmosphere in any one of the restaurants regardless of location. Generally, large companies or entrepreneurs are the owner of these chain restaurants. Some stores are operated in franchise. Chain restaurants are likely to obtain more experience in restaurant management, and have sufficient cash flow to support the business operation. The franchisees enjoy the central marketing promotion. They gain the operation skills and equipment support from the franchiser. The examples include: Watami Japanese Restaurant, Monster Sushi Restaurant, etc..

2. Independent Restaurant 

Independent Restaurants are owned by one or more owners, who are usually involved in the daily restaurant operation. As independent restaurant is not affiliated with any national brand or name, the operation is more independent, creative and flexible. Nevertheless, it will bear a higher operating risk than the chain restaurants. The owners also may not enjoy a renowned brand image as chain restaurant. Examples include Weinstube (The Austrian Restaurant), Fook Yuen Dessert Restaurant, etc..

3.Franchised Restaurant
A franchise often begins as a successful mom-and-pop restaurant before branching out to multiple locations and investors. The original restaurant is able to refine the concept, see what works and create a proven formula before the brand is able to take on franchisees. As more locations are opened, the brand is able to grow quickly and the franchiser makes more money. At the same time, franchisees are able to take advantage of the franchise formula and take on less risk.
                                             

       4. Quick Service

      A quick service restaurant is one which is focused on providing customers with food as quickly and efficiently as possible. This generally means there is no table service and food is cooked to order in a short space of time. The term ‘quick-serve’ is often synonymous with ‘fast food’ and a majority of quick service restaurants operate as chain restaurants using a franchise model.

       5. Fast Casual Restaurant

       Fast-casual is a unique style that is quickly gaining in popularity. It combines elements of quick-service with casual dining for an experience that is relatively low in cost but often provides ambiance and varieties of food  more associated with sit-down dining. Brands like Chipotle and Panera are popular fast-casual restaurants.

     6. Family Restaurant

      In traditional family style dining food is served on platters and diners serve themselves (just like at home). Family style is another popular form of restaurant service. It is one of the form of american service. It is not that much formal service. it is known as informal service. Family style food and beverage service is also known as English Service.

       

7. Casual Restaurant 

A casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically provide table service. Chain examples include Harvester in the United Kingdom and TGI Friday's in the United States. Casual dining comprises a market segment between fast food establishments and fine dining restaurants. Casual dining restaurants often have a full bar with separate bar staff, a larger beer menu and a limited wine menu. They are frequently, but not necessarily, part of a wider chain, particularly in the US. In Italy, such casual restaurants are often called "trattoria", and are usually independently owned and operated. Advantages are:

8. Fine Dining

Fine dining is what many people imagine when they think of opening a new restaurant. Crisp tablecloths, violins in the background and seven-course meals are few things that come to mind. But today’s fine dining has evolved into an eclectic blend of cuisines and dining concepts. If you strive to create a fine dining atmosphere at your restaurant, here are 10 things you should know.

9. Steak House

A steakhouse, steak house, or chophouse is a restaurant that specializes in steaks and chops. Modern steakhouses can also offer other cuts of meat such as poultry, roast prime rib, veal and seafood. 

10. Seafood Restaurant 

A seafood restaurant is a restaurant that specializes in seafood cuisine and seafood dishes, such as fish and shellfish. Dishes may include freshwater fish. The concept may focus upon the preparation and service of fresh seafood,(as opposed to frozen products). Some seafood restaurants also provide retail sales of seafood that consumers take home to prepare. Seafood restaurants may have a marine-themed decor, with decorations such as fish nets, nautical images and buoys. Fare can vary due to seasonality in fish availability and in the fishing industry. Seafood restaurants may offer additional non-seafood items, such as chicken and beef dishes.

Seafood Restaurant Advantages and Disadvantages

11. Ethnic Restaurant 

Ethnic Restaurant Advantages

12. Chef-Owned

A “chef-driven” restaurant is one where the head chef designs all the items on the menu based on his or her own personal style using specifically sourced ingredients. A “chef-driven” menu is a menu featuring these types of dishes. The ingredients could be things chosen from the local farmers market, specifically imported from a foreign country that you can’t get everywhere, or simply a chef’s favorite producers. When this term first came into use, it was pretty specific to chefs putting on a local, seasonal menu with some signature twist. That twist could mean a comfort food twist, a fusion twist or even a shared plates-style instead of a traditional menu structure. As a diner, you would know that you were getting food from that specific chef – and if that chef left the restaurant, the food would most likely have a different twist as the new chef “drove” his own menu. That said, chefs at these restaurants were often owners or partners, so they didn’t leave too often unless the restaurant closed.