More handpicked essays just for you.
History about restaurants essay
The history of the catering and hospitality industry
History about restaurants essay
Don’t take our word for it - see why 10 million students trust us with their essay needs.
Your wish is my command! When eating at a restaurant your experience should be something almost exact to this quote. When you enter a restaurant, you are the customer, and an employee’s job is to make sure your experience is unforgettable. The idea of a restaurant was first brought around in its modern form during the French Revolution (Mossberg et al. 84). In this time, skilled cooks were employed in households, until the revolution ended (Mossberg et al. 84). With no employment, the cooks established new places to work and began to serve meals to the new class, also known as the bourgeoisie, who could pay for the rest and service the cooks had to offer (Mossberg et al. 84). Thus, this then became known as the restaurant. However, the only cooks that could succeed were the ones who were also skilled artisans, allowing them to understand how to manage and operate the new idea, called the restaurant (Mossberg et al. 84). Restaurant managers need the basic skills to arrange, organize, advise, control, and evaluate the many activities in a restaurant; they also need, however, to possess qualities such as knowledge, honesty, and leadership to be effective and make their restaurant rise to the top.
As the restaurant began to advance overtime, many new forms and concepts began to develop. The range of restaurant types began to grow and now in 2011 we have different categories of restaurants, depending on your needs and wants. To start, at the top of the ladder is what is known as fine-dining restaurants. These are classified under the category of full-service restaurant (From McDonald’s 1). A full-service restaurant is rather self-explanatory; servers will take the orders and serve all of the food and drinks to the customers (From M...
... middle of paper ...
... 1). The most critical factor to consider, however, is the customer. Customer satisfaction is what will give a restaurant flying colors. When creating a menu you should constantly keep in mind the age, ethnicity, and socioeconomic status of your customers (What’s Behind 1). Also, other elements that will better your restaurant are the font image selection, and design of your whole menu (What’s Behind 1). These factors could really make a huge difference in the customers’ satisfaction and your restaurant as a whole. Lastly, just a few small factors that can also benefit your menu are placing boxes around certain items can draw attention to certain entrées, and adding dollars signs to prices on the menu can decrease your sales (What’s Behind 1). “The menu is the main communication with the customer and creates a lasting impression”—Bonaparte 2009 (What’s Behind 1).
Management keeps Ehrenreich and other employees under surveillance. They monitor the behaviors of the employees for any signs of theft, drug use, sluggishness, or anything that might be concerned worse. The managers and assistant managers are what some employees’ think are “class enemy”. Most of the management is former cooks or clerks that have crossed over to the other side. Ehrenreich views those former cooks that as “corporate as opposed to human”. Assistant manager are paid only about $400 a week and follow the directions of a corporation that exists far away from the actually location of the restaurant. Management only job is to ensure that money is being made and to not cut the employees any slack. “You give and you give and they take”, Gail another employee informs Ehrenreich. Gail vows to never work in management again for this reason.
The two types of restaurants I will compare and contrast are Domino’s Pizza as a fast food restaurant and Olive Garden as a formal dining restaurant. The difference between these two types of food restaurants is that one is American pizza restaurant chain and the other is an American casual dining restaurant chain specializing in Italian-American cuisine. Both restaurants have completely different menu items. These two food restaurant chains are big corporations and scattered throughout the United States.
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
One quality that is involved in a restaurant is the atmosphere and the positive energy it gives off. Considering the Western theme, they have the restaurant well decorated from the entrance, to the place where you sit. The walls are painted with tumbleweeds on them, with great lighting that allows you to see, and not go blind. The plates and silverware are very nice, as is the food that goes into them.
In an essay, “Stop Ordering Me Around” by Stacy Wilkins, has a quote that says “I deserve respect whether I remain a waitress or move on to a different career.” This quote from my perspective is really meaningful and many people could relate to it. As a waiter, you never know what to expect. Some days will turn out really well but some days would feel like you have just worked for hours after hours nonstop. There were days when customers disrespect and yell at you and all you could do is accept everything they say because you are supposed to provide good customer service. I believe that waiters are humans too and because of that, we all deserve the same respect.
Ehrenreich didn’t want to be a waitress any more than some waitresses, but she did it for her research. Ehrenreich once stated that, “Waitres sing is also something I’d like to avoid, because I remember it leaving me bone-tired when I was eighteen.” (13). Her first job was at Hearthside, a restaurant in Key West, Florida. She was hired as a waitress, starting at $2.43 plus tips. She worked the afternoon shift. Hearthside was being managed by a West Indian man by name of Phillip. The management wasn’t the best. They treated their employees disrespectfully. At an employee meeting, they were threatened by the management. Ehrenreich stated, “I have not been treated this way-lined up in the corridor, threatened with locker searches, peppered with carelessly aimed accusation-since junior high school” (24). When they were just standing around, the manager would give them extra work to do. According to Ehrenreich, “You start dragging out each little chore because if the manager on duty catches you in an idle moment, he will give you something far nastier to do. So I wipe, I clean, consolidate catsups bottles and recheck the cheesecake supply, even tour the tables to make sure the customer evaluation is standing perkily.” (22). They were hired at Hearthside to serve the customers. There are twenty-six tables in the whole restaurant. All the food must be placed on the food trays; small items were to be carried in a bowl, and no refills on the lemonade (1...
People today are busier than they have ever been; household adults have at least one job just to make ends meet. The overall dynamic of the house has changed immensely since the 1920’s when fast food was first introduced to the American society, and even though the United States is still in a down economy, one thing remains the same, fast food restaurants. Even though most people know that fast food contributes to health problems, it still remains a part of the American life. There are more options than ever before, and while the big name restaurants are slowing down and sometimes fading out, fast food restaurants keep their doors open and even open new ones. The fast food industry is steadily growing through their affordability, convenience, and most of all their food.
Customers buy when they feel it is necessary giving them the upper hand on the industry. Bargaining power of suppliers: In the quick- service restaurant, the suppliers vary. They really do not rely distributors as large restaurants do. Threat of new substitutes: The restaurant industry is segmented into many parts: full service restaurants ($120 billion); quick- service restaurants ($110 billion); away-from-home managed institutions, examples: food services for schools and hospitals ($21 billion); and other food industries ($106 billion). (Marshall Jones, 1999). Rivalry among competi...
With our growing obsession of food culture, and an estimate of 16 million restaurants worldwide, there is one neglected element that has been right in front of us all this time: the menu. When it comes to profits, the menu is not only important; it is everything in a successful restaurant brand identity. Research has found that a customer only takes an average of 109 seconds reading a menu. This is the time limit one has to impress and sell. This essay will outline different ways and means on how the graphic designer under-take different methods to turn the menu into a sales tool for the restaurant and will discuss menu design techniques to help boost the effectiveness of the ‘silent salesperson’ onto customers and increase profits (Pavesic, 2013).
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
An evaluation of the restaurant’s strengths, weaknesses, opportunities and threats served as the foundation for this marketing plan. The plan focuses on the restaurants marketing strategy, suggesting ways in which it can build on new customer relationships, and development of new food products and targeted to specific customer groups.
Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.
In all the restaurants, the menu tab is full of diverse propositions that could satisfy all the needs and preferences of the clients. In this respect, McDonalds is working constantly on expanding the choice of dishes and products in terms of their quality. For instance, more and more menus and meals have specifically been designed for people who take care of their health and take only low-calorie and nutritious breakfasts. Additionally, there are also means for children and people with allergy for certain products. McDonalds is regarded the most popular an...
Becoming a professional chef not only requires a thorough understanding in food preparation, but many other important points as well. Auguste Escoffier, the originator of modern foodservice wrote; "No theories, no formulae, no recipe, no matter how well written, can take the place of experience."
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.