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Restaurant Development & Classification

This document discusses restaurants, their development, and classification. It covers defining customer profiles and menu types when designing a restaurant concept. Major topics include describing foodservice organizations, trends in consumer behavior, considerations for menu design, types of menus, and trends in restaurant development and classification. The goal is for students to understand how menu and restaurant type impact menu management.

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Rizkiy Ahmad Fadlillah
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124 views14 pages

Restaurant Development & Classification

This document discusses restaurants, their development, and classification. It covers defining customer profiles and menu types when designing a restaurant concept. Major topics include describing foodservice organizations, trends in consumer behavior, considerations for menu design, types of menus, and trends in restaurant development and classification. The goal is for students to understand how menu and restaurant type impact menu management.

Uploaded by

Rizkiy Ahmad Fadlillah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Restaurants

Development
&
Classification
Restaurants: Development &
Classification

Overview
• In order to design menu, the restaurant must
first define its customer profile and menu
type.

Goal
• To define menu and restaurant type and
comprehend their role in menu management
Objectives

At the end of this lesson students will be able


to:
• Describe food service organizations
• Define customer behavior trends
• Comprehend what aspects to consider when
designing a menu
• Distinguish menu types
• Understand the role of menu and restaurant type in
menu design
Describing Foodservice
Organizations
• Operating philosophy
• philosophy of owner/operator
• expression of ethics, morals and values

• Mission goals and objectives


• http://www.olivegarden.com/vision.html
Who Is the Customer?
• 42 % report that they are cooking fewer meals
at home than they were two years ago.
• 53 % report that their favorite restaurant foods
provide flavor and taste sensations that cannot
easily be duplicated in a home kitchen.
• 78 % make at least one carryout or delivery
purchase in a typical month.
Who Is the Customer?

• 68 % agree that going out to a restaurant


with family and/or friends is a better way to
make use of their leisure time
• 56 % report that they are not entertaining at
home as often as they were two years ago.
Trends in Consumer Behavior
• How often does the Average American eat out?
• Americans eat out 200 times a year

• What % of customers go out on their Birthday?


• 50% of customers visit a restaurant on their birthday

• What is the most popular meal period?


• Most popular meal period is lunch
Trends in Consumer Behavior

• What is the most popular day?


• “Mother’s Day” most popular day

• What National organization supports the


Restaurant Industry?
• National Restaurant Association
• http://www.restaurant.org
Concept Element
• Created with customer in mind
• Location
• Theme and design - ambiance
Considerations for Menu Design
• Needs and desires of guests • Nutritional analysis

• Capabilities of cooks • Accuracy in menu

• Equipment capacity and layout • Menu analysis

• Consistency • Menu design and layout

• Pricing
Major Types of Menus
• A la carte
• Table d’hote
• Du jour
• Tourist menus
• California menus
• Cyclical menus
Restaurant Classification
• Full-Service Luxury Restaurants
• Spago
• http://www.kerrymenu.com/Spago.htm

• Specialty Restaurants
• Quick Service - Fast Food
• $111 billion annual sales
• Themed Restaurants
• Steakhouses, Family Restaurants
• Ethnic Restaurants
Trends in Restaurant
Development
• Demographics

• Branding

• Alternative outlets

• Globalization

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