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13 Aug 2016
Types of Restaurants in addition to their Characteristics

A nearby restaurant is really a place where food & beverages can be purchased & served to customers. There are several forms of restaurants who have evolved in order to meet the dynamic demands of clients. Listed here are some well-known kinds of restaurants & their special characteristics:


Bistro: it's a small restaurant that serves simple, moderately priced meals & wine. Braised meets are routine dishes that are provided in the bistro. It might 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 Round the clock; nonetheless it may serve all of the three meals. This concept comes through the USA. A 'cover' is a term discussing a location setting with necessary cutlery, crockery & glassware required at the outset of the service for one person. Although main feature is 24-hour operation, some cafes may close early, based on their location.

Specialty Restaurant: it serves specialty dishes which are its strength & help with the emblem 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 from the specialty restaurant. The dishes of an particular region of a country or a particular set of folks are also termed as ethnic cuisine.

Fine Dining Restaurant: these kinds of restaurant primarily suits the requirement of the affluent market segment which desires to experience fine dining. The restaurant either can offer dishes of 1 particular region or country or exotic dishes from various cuisines, wines, spirits & digestives. It opens mostly during meal time. The atmosphere & d�cor from the restaurant is going to be elegant & rich. The wait staff employed is skilled & includes a sound understanding of the dishes served. The restaurant employs sommeliers to provide wines & other alcoholic beverages.

Popular Restaurant: this sort of restaurant is informal, yet hygienically kept & it can be situated in a lively area such as bus stands, railway stations, shopping area & so on, serving the demands of the very center class & absolutely free themes that are in a hurry. The menu either can be displayed on a board with a prominent place or printed & laminated. It operates from 7 AM to 11 PM. The food is plated in the kitchen & carried for the table on the 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 inside a separate method to increase service.

Dhaba: it is a roadside food stall entirely on national & state highways, mainly providing the requirements heavy vehicle crew. It specializes in ounjabi cuisine & tandoor cooking, serving restricted dishes, which can be freshly prepared. The solutions very informal & there is almost no cutlery used. The dishes served here are inexpensive & taste like home-made food.

Junk food joint: rapid food concept was basically introduced in the united states & now it is now popular around the world. It is characterized by the speed and services information & the affordable price in the menu items. Changes in diet plan, non-availability of your time to have to wait at the table & eat, increase in the amount of working women, advancement in food processing technology, increase of teenage market, & such like, have led to the achievements take out operations. It is positioned in very busy area.

Rotisserie: such a restaurant concentrates on grilled or roast meat, poultry, & fish, that are prepared before the guests.

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

Night club: it operates when asleep & offers dinner, dance, & live entertainment. Cabarets or floor shows include the main attraction from the night club. Guests have to wear evening wear.

Dance clubs levy an entry fee.

Discotheque: it operates during night hours. It possesses a great oasis for guest to bop on. Special sound & lightning effect is made for an appropriate ambience. Drinks, especially beer, & snacks are produced available through the operations. The solutions very informal. It can be patronized mostly through the youth & couples. The entry is limited to a certain amount of guests according to the floor/room capacity & an entry fee is levied.

Ice Cream parlor: it serves kinds of ice creams-sundae, coupe, bombe, cassata, & so on. These ice creams are kept in frozen goodies containers & are trapped in refrigerated displays with see through glass. The parlors either can certainly be a franchisee or perhaps independent one making a unique types of ice creams. The seating arrangements & service are incredibly informal. Guests either can eat within the premises or have it packed & carry.

Cafe: it is a restaurant of French origin, mainly serving coffee & snacks. French colonies in India, but served Indian snacks like vada, samosas, bonda, & the like, in addition to coffee & pastries. The shoppers are served at the table following American style which raises the seat turnover, nevertheless the average revenue per cover is low due to lower pricing of dishes.

Cafeteria: the original cafeteria system has a straight distinctive line of counters containing a variety of hot & cold dishes. The cashier that's at the end of the counter makes bills for the items selected & collects payment. This kind is widely followed in institutional & industry catering establishments.

In modern ' free flow cafeteria' system, the counters are segregated in accordance with the kind of dishes offered-hot or cold, appetizers, soups, breads, sandwiches, entrees, salads, pastas & such like. Generally in most cafeteria-style operations in India, guests make payment on the counter beforehand for items they would like to eat & collect them up against the bill with the appropriate counters. Cafeterias are situated in railway stations, cinema halls, shopping complexes, college premises, office premises, & etc, the location where the guest expects quick service.

Food Court: it refers to numerous independent food stalls, each serving pieces of food. Absolutely free themes order the foodstuff items they wish to have & consume them in a common kitchen. The kinds of dishes offered represent local cuisine & dishes which might be popular globally. Food courts are simply in big shopping complexes, entertainment complexes, amusement parks, airports, & etc its keep is a high-traffic of consumers.

Kiosk: it is small permanent or temporary structure over a sidewalk from which items for example coffee, tea, chocolates, pastries, savories & the like, could be sold. Most kiosks don't have seating provision.

Drive-in: customers drive in, park their vehicles at the car park, & remain seated of their vehicles. The waiters go to the customers with menus, collect orders, & deliver the foods on specifically created trays & the shoppers remain parked as they definitely eat.

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

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

Bars: it provides a myriad of spirits including whiskey, rum, gin, vodka, brandy, tequila, wines, & beers. Hotels & restaurants provide an additional bar within the food service area/restaurant to dispense wines, beers, & spirits during the service, called a dispense bar.

Carvery: it can be restaurant serving roast meat & poultry, which can be carved with the carving counter by a carver inside the existence of guests. Table d'h�te menu of three to four courses with roast meat or poultry as the main course emerged.



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