Types of Food Service Establishments.
| 1. Franchised Restaurants
Franchised restaurants provide similar menus in a similar setting from state to state and country to country. The traveler feels comfort that known foods are being consumed. The fast-food franchise is the most common form of restaurant franchise, although table service restaurants and buffet-style establishments are also franchised.
| Fast food. Franchise that serve fast food style include the chairs of McDonald’s, Wendy’s, Burger King, A&W, Churches Fried Chicken, Domino’s and others. Fast-food franchises have learned the secrets of success by locating along busy byways and in resorts, theme parks, recreation areas, and malls, most of which provide a convenient stopping place for the traveler.
The serving style of a fast-food restaurant is to let the customer do his work. Once the order has been received, the customer must locate the napkins, condiments, straws, and a place to sit as well as to clean up afterwards. This decreases the cost of food, as servers and buspeople are essentially unnecessary.
Fast food franchises have similar characteristics, including (1) high-speed service to walk-up and drive-through customers; (2) high customer turnover rate; (3) immediate food service either at the counter or through a number calling system; (4) limited menu, although this concept has been changing over the years as consumer needs change; (5) relatively low prices; (6) assembly line process for food production; (7) throwaway utensils, plates, and cups; (8) controlled food purchasing and portion sizes; (9) special training programs for managers and some workers; and (10) uniformed employees.
Table Service. This form of franchise is dominated by Pizza Hut, Denny’s, and so on. When travelers want familiarity and sit-down service, there is no better place to go than a table service franchise. Many table service restaurants locate near fast-food franchises to tap into the traveler who has not decided on what or where to eat. Seeing the local Denny’s, the traveler may decide to go for the extra pampering of being waited on at a table and bypass the rushed feeling of a fast-food restaurant.
| | | 2. Hotel Food and Beverage Service
Most hotel food service areas are owned and operated by the hotel, although some food service is rented out to franchised companies or independent restaurant owners with a percentage of gross food and beverage sales going to the hotel. Hotel food and beverage service comes in many forms: fine dining, fast food, coffee shop service, room service, buffets, banquets, poolside bars, snack bars, and lounges.
| Room service. Room service is another traveler luxury. The traveler is pampered by having another person deliver the meal directly to the room. Al first-class hotels are expected to provide this service to their guests even if it is not a profit-making venture. Room service requires a great deal of organization to be successful. The equipment must keep hot food hot and cold food cold, and the food needs to be delivered as quickly as possible to satisfy the guests. Some hotels have special service elevators for room service, which increases speed and does not disrupt other guests by being on the same elevator. Some hotels provide a doorknob program, which allows guests to check off their desired menu and delivery time. Choices are recorded on a small menu hung on the outside doorknob. During the night the menu is collected, and breakfast will be ready at the requested time.
Banquets. Banquet catering is the responsibility of the catering director or banquet manager, and it requires different services and meals from a hotel restaurant. Banquets range in size from a small business meeting of perhaps 15 people to more than a thousand for a convention. Weddings, conventions, bar mitzvahs, anniversary dinners, reunions, and business meetings account for the majority of banquets. All convention hotels have catering services. Catering services can be profitable if well organized and priced because banquets are usually priced higher than restaurant menus and income is guaranteed.
| | 3. Theme Restaurants
| The theme restaurant can be based on the type of food (e.g., Mexican, Italian, donuts) or on the theme totally unrelated to food, such as model car collections, bicycles, wheels, children’s playground, or antiques. When the theme is not food, people are attracted to the restaurant’ setup gimmicks. When the theme is food, such as a Mexican restaurant, the food is usually of higher quality and larger quantities. Food theme restaurants know that it is important to stick to the types of food in their theme, because this is what they are best at cooking.
| | | 4. Independents
| Independent restaurants come in all shapes and sizes and usually have some form of a theme, such as family restaurant, coffee shop, steak house, or entertainment. The independent restaurant can be owned by an individual, partnership, or corporation. Many independently owned restaurants become favourite spots for locals because of the ownership. As in any independently owned business, the advantages of being one’s own boss usually outweigh the disadvantages of longer hours and many different duties.
| | | 5. Multi-Unit Corporate Restaurants
| Multi-unit corporate restaurants have qualities similar to franchise restaurants although one person or company owns all the units. These restaurants are similar in décor, menu, and management style. They can be freestanding or leased space within hotels, theme parks, resorts, malls, or other locations. The manager does not own the restaurant, and therefore, many decisions have to be made by the owner who is not necessarily on the premises. The arrangement can cause problems when the owner is far removed from the operations. However, multy-unit corporate restaurants can be excellent starting places for individuals who would like to have most of the responsibilities of ownership without spending the capital.
| | | 6. Transportation Food Service
| The transportation food service industry provides food and beverages to airlines, airports, trains and train terminals, toll roads, and passenger and cargo lines. Sometimes the food service is owned.
| | | 7. Contract Food Service
| The food service is contracted out to companies that provide the food service to them. Some companies operate flight kitchens that provide all the food and beverage service for the airline. Train, bus, and air terminals provide food service to their travelers either through contract services or by leaving space to franchises. These franchises have provided higher profits to the transportation systems through increased local use and less space required in the terminal building.
| | | 8. Institutional Food Service
| Institutions such as schools, universities, business or government offices, hospitals, and nursing homes can elect to provide meals in-house or contract the service to companies with experience in the business. Institutional cafeterias operate in the typical style where one or two main meals are prepared. The individual chooses the meal and extras such as salads, breads, and desserts while walking along with a tray on which to place the food items.
Many people choose to work in institutional food service departments because it means a 40-hour work week (usually unheard of in the restaurant business); company benefits, which may be better than in commercial restaurants; and stable employment. Vacation periods are likely to be longer, and there is less pressure for increasing sales volume and profits than in a commercial food service.
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