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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Chapter 7
The Restaurant Business
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7/30/2019 ITH Chapter07
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
After Reading and Studying This
Chapter, You Should Be Able to: Describe the different characteristics of
chain and independent restaurants
Identify some of the top chain andindependent restaurants
List the classifications of restaurants
Differentiate the characteristics of chain andindependent restaurants
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Restaurants Vital part of everyday life Patronized several times a week for social
purposes as well as to eat and drink Offer society a place to relax and
restore Offer an opportunity to enjoy the company
of friends, family, colleagues andassociates
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
French Cuisine and Its
Foundation The French are credited with culinary art, largely
due to two main events French Revolution
Thomas Jefferson French cuisine and its foundations
Mother sauces Nouvelle cuisine (lighter cuisine)
American Adaptation Infusion
Blending of flavors and techniques of two cuisines
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Culinary Greats Auguste Escoffier
Patron Saint of Cooking
Julia Child Emeril BAM Lagasse Bobby Flay Charlie Trotter
Considered Americas finest Alice Waters Paul Prudhomme
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7/30/2019 ITH Chapter07
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Chefs of Today Need to
Possess: Cooking skills Employability
traits People skills
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Figure 7-1
Approximate Market Share of Restaurant Segments
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Full-Service Luxury
Restaurants National Restaurant Association Good selection of menu items made on premises Haute cuisine Fine Dining Hall of Fame
Le Bec Fin Spago
There are few national chains Mortons Ruth Chriss Roy Flemings
http://www.restaurant.org/http://www.restaurant.org/ -
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Reasons for the Small Number
of Luxury Restaurants Labor intensive and require a higher level of
skilled labor
Small percentage can afford high prices Overhead costs may not be reasonable
Economies of scale are not as easily reaped
Consistency and quality are not easy to maintain Limited market appeal
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Other Restaurant
Classifications Theme restaurants
Celebrity-owned Owned by celebrities such as Michael Jordan,
Dan Marino, Steven Segal, Gloria Estefan,Junior Seau, Denzel Washington
Seaus San Diego All Star Caf
House of Blues
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Casual Dining and Dinner
House Restaurants Mid-scale casual restaurants
Family restaurants
Ethnic restaurants
Specialty restaurants
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Specialty Restaurants
Quick Service Theme related
$111 billion annual sales
Better known as fast food
Limited menus
Guest helps defray labor costs
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Quick Service
Hamburger McDonalds and Ray Kroc
Added breakfast
Expanding overseas Co-develop sites with gasoline companies
$33 billion worldwide sales
Drive thru
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Quick Service
Pizza Local and regional chains all with
delivery service
$20 billion market Four major chains
Pizza Hut Dominos
Papa Johns Little Caesars
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Quick Service
Chicken KFC is market leader
Home delivery
3 in 1 restaurants
Other chains Churchs Chicken
Popeyes
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Other Types of Restaurants Steakhouses
New growth area
Outback Steakhouse Seafood restaurants
Pancake restaurants
Sandwich restaurants Family restaurants
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Ethnic Restaurants Independently owned and operated
Mexican restaurants are largest growth
segment Different types are developing
Thai
Indian
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Introduction to Hospitality, Fourth EditionJohn Walker
2006 Pearson Education, Inc.
Pearson Prentice HallUpper Saddle River, NJ 07458
Trends Demographics Branding Alternative outlets Globalization Continued diversification More twin and multiple locations More points of service More hyper-theme restaurants Chains vs. Independents