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history about restaurants essay
the history of the catering and hospitality industry
history about restaurants essay
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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...
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... 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.
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.
In order for any restaurant to keep up, they have to be willing to learn and implement instead of sitting back and expecting repeat customers for a location with menu options that never change to accommodate its customers. When a restaurant thinks bigger, acts quicker, and moves faster they are more likely to stay ahead of their competition. Sanjiv Rasdan (2016), Senior VP of operations for Applebee’s USA, points out three key opportunities that he believes are key to this strategy: food, experience and environment, and keeping ahead with
Bridging a gap between customers and restaurant industry by introducing fast and casual dining concept- First and casual restaurant are considered as a blend of standard eating
“We take pride in providing a terrific dining experience to every guest, every time, in every one of our restaurants. That is how we will be the best company in casual dining now and for generations”. (Making Fortune)
The experience of sitting down in Provino’s, and serving the table reside together in different worlds. The people who are hopefully enjoying their meals after a day of work, sit next to people whom are trying to make their living. Most customers don’t think about the job at hand, and instead they focus on having the best experience they can. Who can blame them? The worker’s job is to ensure the happiness of the client, but becomes exhausting after countless hours of doing other’s biddings. The way the workers and customers react to the situations around them can mean or feel completely different to the other. Customer’s reactions in regards to quality of service, complaints for both sides, and tipping are enough to generalize variances of working and eating at Provino’s.
In the past, being a chef was only seen as a blue collar profession, yet, in today's time, the title of chef has been lifted into something extraordinary. The current state of the food industry is booming with young professionals eager to join the trade, mostly because as people get older, they cannot withstand the abuse of the kitchen. Having a positive attitude in the workplace and kitchen is vital for chefs to prolong their ability to continue in the food industry. In the article Fantasies of a Happier Kitchen by Rene Redzepi, Rene speaks on the injustices of the kitchen and how to properly maintain peace within one's work and daily life.
The restaurant business is a challenging industry and if a company has a strategy that works for them as well as their employees, it should stay the course and tweak as needed.
The process of consumption in the restaurant culture possess many layers of depth. In order for an individual to have a meal at a restaurant, numerous instances of “invisible labor” and “emotional labor” are undergone to provide a pristine experience for the customers (Food and Society). Invisible labor, as described by Guptil et al., is the preparation that goes into creating a meal that is neither compensated nor properly acknowledged, Guptil et al. then go onto describe emotional labor as the propensity for individuals working within a restaurant to maintain cordiality regardless of a customer’s emotional state at the time of dining. The experience of eating at a restaurant propagates the consumption culture within society because it allows individuals to enjoy well prepared food without the hassle of dealing with different forms of
The menu really gets the attention of its target market since the ingredients of the food are included in the menu. The name of each dish is very interesting. Aside from that the menu also offers a variety of food they can choose from which is an advantage to the customers. Furthermore, the menu also includes the actual photo of the food, which gives the buyer a view of what they about to
Restaurant manager is a responsible position and career which has several opportunities to accomplish. The manager has to manage the whole restaurant staff, has to be flexible in approach and promote motivation and performance among them for better restaurant productivity and profits. Complete dedication is essential to reach highest position in management and for this the person has to settle certain goals and improve the skills, values and qualities with time and market demands (Brawer eta l., 2012).
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.
However, not only the high quality standards of food affects the business, the staff who are presently providing the service are entitled to establishes him or her self with their tone (the sound of the voice), manner (the level of maturity), language and body language well enough to satisfy the customer and to make them appreciated of feeling more welcomed and values them as a proper customer. E.g. if a customer was about to speak the staff operating the till would say hello, may I take your order please,' and when their products are given Thank you and please come again.'
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.
There has been exponential rise in the number of eateries in most of the towns worldwide. This is partly brought about by the ballooning urban population, as well as the emergence of working middle class population who find themselves tied up by work in the cities they reside.