A restaurant is a business which prepares and serves food and drinks to customers in

exchange for money, either paid before the meal, after the meal, or with an open account.
Meals are generally served and eaten on premises, but many restaurants also offer takeout and food delivery services. Restaurants vary greatly in appearance and offerings,
including a wide variety of cuisines and service models ranging from inexpensive fast
food restaurants to high-priced luxury establishments. In Western countries, most mid- to
high-range restaurants serve alcoholic beverages such as beer and wine. Some restaurants
serve all the major meals, such as breakfast, lunch and dinner (e.g., major fast food
chains, hotel restaurants and airport restaurants). Other restaurants may only serve a
single meal (e.g., a pancake house may only serve breakfast) or they may serve two
meals (e.g., lunch and dinner).
HISTORY OF RESTAURANT
Restaurants are an institution in nearly every country and every culture in the world.
The restaurant as we know it today, a place where people come to eat and drink and
socialize, is credited to the French Revolution. But even before Marie Antoinette and
Louis XVI were sent to the guillotine, restaurants have been around in one form or
another for thousands of years.
Restaurants in Ancient Times The idea of selling food for profit goes back as far as the
earliest civilization. Its no coincide the growth of restaurants through history correlates
with the growth of cities. The need for public eateries was firmly established as far back
as the Roman Empire and Ancient China.
When peasants and farmers brought their
livestock and other goods to the urban
markets, often they traveled for several
days at a time. This brought about the
earliest form of restaurants, the roadside
inn. Usually located in the middle of the
countryside, inns served meals at a
common table to travelers. There were no
menus or even options to choose from.
Every night was chefs choice.
Within city walls, where living conditions were cramped and many people did not
have means to cook their own meals, vendors sold food from small carts or street
kitchens, which is still popular in many parts of the world today. The meals they sold
were usually precooked and cheap, a forerunner to modern fast food. These earliest inns
and taverns were more than just a place to eat. They served an important social function,
bringing people together
Restaurants in the Middle Ages In Europe
through the Middle Ages and into the
Renaissance, taverns and inns continued to
be the main place to buy a prepared meal. In
Spain they were called bodegas, serving
tapas. In England items like sausage and
shepherds pie were popular, while in France
stews and soups were offered. All of these
early restaurants served simple, common
fare- foods you would find in a peasant or
merchant home.
Following Columbus voyage in to the Americas in 1492, global trade increased,
bringing new foods to Europe. Coffee, tea and chocolate were soon being served in
public houses alongside ale, wine and beer. By the 17th Century, while full meals were
still typically eaten at home, moderately well-to-do people would hire a trattatorie
(caterer) or take their meals in a private salon, rather than in the main dining room of a
public house.

The French Revolution and the Rise of Fine Dining In France throughout the Middle
Ages, guilds had monopolies on many
aspects of prepared foods. For example,
charcutiers were the guild who prepared
cooked meats for sale therefore if you
didnt belong to that particular guild it
was illegal to sell cooked meat in any
form. In 1765, a man by the name of
Boulanger added cooked lamb to a stew
he sold in his shop, near the Louvre. The
caterers guild sued, but Boulanger won
the case. Over the next 20 years leading up to the French Revolution, more and more
shops like Boulangers began opening up all over Paris.
When Marie Antoinette and Louis XVI went to the guillotine, the old ways of
French society went with them. The guilds were swept away and many chefs employed
in aristocratic, even royal, households found themselves unemployed. Many of these
displaced workers opened their own restaurants in Paris, bringing with them a new way
of dining. Delicate china, cutlery, and linen tablecloths, all trappings of aristocracy, were
now available to a whole new echelon of French citizens. Menus became more diverse,
offering both prix fixe and a la carte options. Though public houses continued to exist,
the rise of fine dining in France would soon spread throughout Europe and into the New
World.
The modern day restaurant can be traced back to the 18th Century and the French
Revolution. Displaced chefs from aristocratic households set the precedent of private
dining, a la carte menus and gourmet food, marking the rise of fine dining. The 19th
Century brought huge changes in travel, connecting cities by railway, increasing tourism
travel, helping establish luxury dining destinations in Europe and abroad.
The 20th Century has seen restaurants evolve into the familiar brands we see today,
marking the rise of fast food, chains and franchises, as well as a return to organic, local
foods.
The term restaurant itself is French, once used to describe the rich bouillons served
at taverns and public houses to restore the spirits and relieve ailments. Following the
French Revolution at the end of the 18th Century, unemployed chefs from aristocratic
households began opening their own restaurants. They added touches of the upper class
to their establishments. Guests did not have to take their meals at a common table, as was
typical of taverns and roadside inns. Instead they had private tables, held by reservationsa new concept. They dined with fine china and cutlery, and tablecloths- all trademarks of
modern day fine dining. Menus, either prix fixe or a la carte were framed and at the end
of the meal guests were presented with a check, tallying the amount of their bill.
Many fortunes were made for these professional chefs-turned-restaurateurs.
They catered to a new class of provincial deputes that came to Paris following the
end of the Revolution. Savvier restaurateurs adapted their eateries to include such
amenities as bathrooms- for which there were a charge to use. Before the Revolution,
there were less than 50 restaurants in Paris. By 1814 3,000 restaurants were listed in the
Almanach des Gourmands- a popular travel guide.
During the 19th Century, the number of restaurants in Paris continued to rise. After
the defeat of Napolon, wealthy Europeans flocked Paris to partake in the many gourmet
dining options. This was especially true of the allied officer gentlemen- a move that
would be repeated following the end of WWII. The 19th Century also marked the rise of
Cafes, a style of restaurant t which does not offer table service. Rather, customers order
their food from a counter and serve themselves. Outside of Paris soup kitchens and dairy
shops offered home-style cooking for cheap, attracting members of the lower working
class.
By the end of the 19th Century, advancement in transportation through steamers,
railways and eventually automobiles brought about a change in travel. Luxury tourism

grew and with it a new precedent of eating well away from home. No longer was eating
while traveling a mere necessity. It became an art. Part of the travel experience was
dining at famous Parisian cafes and restaurants, who by now had built a solid reputation
for excellent food and service. In the 1820s Cesar Ritz, a Swiss developer, partnered with
a prominent French chef, Auguste Escoffier and built the Grand hotel of Monte Carlo,
the first to offer luxury accommodations and gourmet dining all under one roof. Other
luxury hotels soon began popping up all over Europe.
The 20th Century saw the French Restaurant go global. In Spain it was a restaurant.
In Italy it was called a ristorante. In Great Britain and the United States it remained
restaurant, but would soon evolve to fit the demands of changing consumers. By the end
of that century, restaurants in the United States would evolve further, introducing the
world to restaurant chains, the rise of modern-day fast food and an eventual return to the
farm-to-table movement.
By the end of the 19th Century, fine dining restaurants had become part of the
landscape for the wealthy aristocratic Europeans and upper class Americans. These
groups transformed eating out into an art form. Through the 20th century restaurants
continued to evolve through two world wars and the Great Depression. The 1950s saw
the rapid growth of fast food, while the 1960s marked the beginning of casual family
dining and chain restaurants.
By 2000, more and more families were dining out on a weekly basis.
19th Century Restaurants. The rapid growth of
travel through the 19th Century thanks to railways
and steamships meant more people began traveling
greater distances. This in turn increased the need
for restaurants. Building on the early success of
fine dining restaurants in Paris, a new style of
dining became the norm in Europe and the United
States. Patrons dined at private tables, chose their
meals from an a la carte menu and paid their check
at the end of the meal.
Advancements in Science and Technology Influence Restaurants. Advancements in
science and technology during the early 20th Century directly influenced the restaurant
industry. With the discovery of germs and the link between health and hygiene, a greater
emphasis on cleanliness led to the rise of two popular hamburger chains- White Castle
and White Tower. Their all white interiors were meant to reassure customers that their
food was prepared in a safe, modern, sterile environment.
Rise of the Franchise Restaurant The biggest change in the restaurant industry during
the 20th Century came with McDonalds. Originally a hot dog stand owned by two
brothers from Illinois, they switched to hamburgers in 1948. Taking a cue from Henry
Fords assembly line concept, the McDonald brothers began offering the fastest, cheapest
food possible by employing low skill workers to assemble it. While the brothers were
successful at serving food efficiently and inexpensively, they were not so good at
franchising. A restaurant equipment salesman by the name of Ray Kroc saw the potential
in the McDonalds concept, buying the brothers out in 1954. His formula for franchising
set a precedent for fast food chains, changing the landscape of American dining.
Through the 1950s and 1960s more franchise restaurants began popping up many
with ethnic themes such as taco bell, Kentucky
fried chicken and Pizza Hut. Indeed pizza tool
the US by Storm in the 1950s, today being
considered as American as apple pie. Pizza Hut
was the first to perfect the assembly line for
pizza.

Rise of Family Casual Dining. By the 1990s,

with many families headed by two working
parents, shifting consumer patterns brought an

increase in the number of people eating out. Restaurant chains like Olive Garden,
Applebees, and 99 catered to the ever growing middle class, offering moderately priced
meals and childrens menus.
Public Backlash Against Restaurants. During the 1980s, 1990s and early 2000s,
Americans waistline increased right along with dining out. As the obesity epidemic
continued through the first decade of the 21st Century, public health agencies called on
restaurants to reform their menus. Critics blamed restaurants huge portions, unhealthy
foods high in fat and sodium for the obesity crisis that plagued America. In response,
many larger restaurant chains began offering healthier meals, including improved
childrens menus. With the introduction of menu labeling, more and more restaurants are
seeking healthier options to include on their menus.
The Farm to Table Movement Along with concerns of the health of the food being
served, many Americans were focused on where their food was coming from. In its
annual Whats Hot Chef Survey, the National Restaurant Association reported that one of
the top 10 trends of 2011 were local and organic foods, indicating that consumers are
more concerned than ever about what they are eating.
TYPES OF RESTAURANTS
There are many differ types of restaurant concepts to choose from, when planning a
new restaurant. It can be hard to decide which concept will be right for you. Before you
settle on one particular concept, first consider the following: whos your audience? What
is your price range? Are you thinking formal or casual? Do you have a particular type of
food in mind that you can build a brand around? Below are eight distinct types of
restaurant concepts, from fast food chains to fine dining. Keep in mind that your
restaurant design theme can blur the line between concepts to make it unique.
There are different restaurant types to choose from for your dining experience. From
street food to fine dining, you may want to grab a quick and convenient meal, or dress up
and wine, dine and woo a date. This short article will give you a better understanding of
the different types of restaurant concepts.
Itll also give you more insight in determining your price range and the kind of
dining you want to experience. Keep in mind that many restaurants cross the fine line
between concepts.

FOOD TRUCK: A popular restaurant trend

nowadays, are mobile restaurants. They have a
full kitchen and can offer menu items youd
expect at a conventional restaurant. The
benefits of eating at a food truck is that you
can get your food more quickly without
having to settle for fast food quality. Most
food trucks also cater private events.
POP-UP RESTAURANT: Originally called supper
clubs, these are temporary restaurants. They often
operate from a private residence or business, like a
warehouse, where they can run an event or festival.

FAST FOOD: These Quick Serve Restaurants focus

on convenience, low prices, and obviously speed. Its probably the most familiar type of
dining for most people. But until there are changes in subsidies from animal agriculture
to organic farming, we probably wont be seeing many veg fast food restaurants.

FAST CASUAL: This has been a trend in restaurant

dining. Its a bit more upscale and more expensive than
fast food. These restaurants may offer disposable dishes
and flatware, but the food is usually more upscale with
better ingredients. Open kitchens are popular with fast
casual restaurants, where you can see your food being
made.
BUFFET: All you can eat! This is a favorite
kind of dining for many people. Especially if
you have a big appetite and your goal is to
satisfy your hunger. Serve yourself and
choose your own items.

CAFE: Sometimes called a bistro, these

restaurant dont offer table service. You order
food from the counter and seat yourself. Menu
items can be simple, like coffee and
sandwiches, and can range up to full entrees.
They often have an intimate and relaxed
atmosphere. Outdoor seating is also trademark
of a caf.

FAMILY STYLE DINING: This type of dining

provides waited table service, but food is brought
out in large platters where you share and serve
your own portions. Its more common in Asian
restaurants.

CASUAL DINING: This kind of full

service dining offers full table service in
a relaxed environment. They typically
have a bigger menu and are more
moderately priced. Casual dining
restaurants often serve alcohol or have a
full service bar.

FINE DINING: Think valet

service and well groomed servers in
tuxedos and white cloths that help
you to your seats. Fine dining, as
the name implies, offers the finest
in quality, service and atmosphere.
The prices will also reflect that.
These restaurants are usually
unique in their menu and restaurant
design. Unfortunately, Vancouver
doesnt have a fully vegan or
vegetarian fine dining restaurant.
But most fine dining restaurants serve vegan options.

WHAT IS FAST CASUAL RESTAURANT?

Fast casual restaurants occupy a bit of a gray area in the realm of food service
concepts. It may be easiest to understand fast casual restaurants in terms of how the
service, atmosphere and price point compares to quick-serve and casual dining restaurant
varieties. The editor of Fast Casual Magazine suggests that it all has to do with four key
points.

Service type
Food quality
Atmosphere and dcor
Menu prices

For instance, a fast casual restaurant may still take orders at a counter, but offer tableside food delivery or pick-up. The food is made to order, not pre-assembled. The
restaurant is comfortable and well-decorated, and the prices are more affordable than a
typical casual dining restaurant. Some well-known examples of fast casual restaurants
include Chipotle Mexican Grill, Noodles & Company and Panera Bread.
Facts about Fast Casual Restaurants

Fast casual restaurants are reporting increased sales

Almost two thirds of fast casual restaurants across the country reported net increases
in same-store sales last year, according to a survey by the National Restaurant
Association (NRA). This burgeoning niche within the restaurant industry is positioned to
grow even more, as over half of the polled fast-casual operators expect to have continued
sales increases.

Fast casual restaurants serve better quality food

One key component to the escalation of the fast casual concept is improved food
quality. Fast casual concepts are typically more committed to wholesome ingredients,
professional preparation and aesthetic presentation. For instance, the NRA suggests that
whole grain menu items are six times more common in fast-casual restaurants than their
fast-food counterparts.[Source] Whats more, research shows that consumers prefer
restaurants like Chipotle and Five Guys Burgers and Fries for high quality food items
made to order, instead of fast food equivalents like Taco Bell and Burger King.[Source]
When consumers feel better about what they eat, they become loyal to a brand or concept.
Food quality is a huge part of what makes fast-casual restaurants successful.

Misconceptions about Fast Casual Restaurants

Not everything we hear about fast casual restaurants is true, and even though things
change quickly in the industry, there are a couple of misconceptions worth noting.

Fast casual restaurants are the same as fast food restaurants

The casual dining feel and the sit-down restaurant atmosphere make a noticeable

distinction when it comes to the differences in fast casual and fast food. But it takes more
than a comfortable chair and some wall art. The menu and food items must offer highquality options at an affordable price point. Whereas fast food concepts are literally
designed to get customers their food as quickly as possible, fast-casual restaurants offer
more in terms of food quality, dining room dcor and additional table services.

Fast casual eateries do not offer drive-through service

Both fast casual and quick-service both provide food order and pick-up services from
a counter, which vastly improves speed of service. However, some of these distinctions
begin to blur in areas like deliveries and drive-through service which were previously
confined to quick-service concepts. Panera Bread is one fast casual concept finding great
success with drive through service, sandwich chain Jimmy John promotes convenient
delivery options.
Research suggests that fast casual restaurants are among the industry leaders in
restaurant growth and expansion.
Design Principles
After reading the article "How to Design a Restaurant: The First Steps" you probably
know already how to conceptualize, and set a framework for your design. Or if you are
currently working on your project, maybe you have already made a concept for your
restaurant. Like any other profession or task, you have to learn some basic principles to
follow and keep in mind.
Here are some points and principles that will surely come in handy if you want to
make an efficient plan, that is, a plan that converts.
Flexibility
Flexibility is you plan's ability to adapt to the different needs of your clients, crew
and operation. These changes may be something which concerns menu, type of service,
dining room or kitchen configuration. A good application of flexibility is by using
movable walls or partitions. Through this the restaurant may easily adapt with different
reservation or event sizes.
Simplicity
Simplicity can be applied in a number of ways. Simplifying the menu by reducing
the items will make the kitchen set up simple. It will also help your crew to execute
recipes better, and more consistent. You can also make the arrangement of the tables in
the dining room simple so that aisles would feel more comfortable and organized.
Flow
Flow is the traffic in your restaurant. Traffic of customers, personnel, and materials.
It is a very critical point in your floor plan: in the dining room, and especially in your
work area.

It is important that you build a diagram before actually making your floor plan as it
will help you determine what falls to where so that you end up with an efficient plan.
Here are a few points to consider:
Movement of employees from one section of the kitchen to another.
Flow of dishes through the dish washing system and back to the service area.
Flow of customers from the entrance to the cocktail lounge and/or to the main
dining room.
Flow of all materials to minimize cross traffic of dirty items and clean items
Sanitation
Aside from using only non corrosive materials for the work surfaces, one thing you
have to remember is to set a space for trash bins for easy waste disposal. Trash bins in
restaurant kitchens are too huge a factor to ignore. There must be at least one adjacent for
every strip of work tables in your kitchen floor plan.
Supervision
How do you make your area easy to supervise?
Open type of design
No partition for easier movement and communication.
Avoid different floor levels of production area for easier supervision.
Half wall between departments (hot, cold, pre preparation, etc.) to define work
spaces.
Space Efficiency
In planning the kitchen, we cannot just draw tables and equipment the way we want
it. That will not yield and efficient plan. We must know what space is needed by the
personnel and what is not. Listed below are the common components of an efficient work
space.

Work surface (table)

Food prep sink
Hand wash sink (yes, separate from the food prep sink)
Cutting surface
Storage for utensils
Storage for pans
Storage for raw ingredients
Storage for the finished product
Proper aisle space for movement

Now that you're done with the basic principles of design, next thing you will need are

dimensions, standard measurements and most especially, space requirements. Always

keep these principles in mind and stay guided. Remember that there must always be a
reason for every line you make.
BASIC SPATIAL REQUIREMENTS
Space analysis for the following functional
areas:

Receiving

Storage

Office

Pre-preparation

Final (Hot-food) preparation

Bakery

Employee locker room and toilet

Service areas

Dining

Bar

Ware washing

Sanitation Area

RECEIVING AREA
General Description

Delivery & inspection of goods

Relationship to Other Areas

Storage areas

Access for vehicles

-preparation and preparation areas

This Receiving Area of approximately 64 square feet contains all the

essentials and is adequate for a small restaurant. A much larger facility
would have a longer receiving table and more space for staging
products as they are inspected. However, few food service facilities
require more than 120 square feet (warehouses excepted).
DOCK AREA
A small food service operation served entirely by small delivery
trucks requires far less space for receiving than does a large operation
served by semi-trucks.

STORAGE
General Description

Dry or canned food storage

Paper and cleaning supplies storage

Refrigerated storage

Utensil and cleaning equipment storage

Relationship to Other Areas

Receiving

Pre-preparation and preparation

PRE PREPARATION
General Description

Where foods are processed, mixed, combined,

held, cleaned, or otherwise made ready for final
preparation
Typically occurs prior to the meal is served

Relationship to Other Areas

Storage areas

Final Preparation (Hot Food)

Flow and Spatial Relationships for Preparation

Raw food flows from storage to pre-prep, then to final preparation

(hot and cold), and finally to service.

These functional areas need to be located adjacent to one another,

following the flow of food products, for efficient design.

FINAL PREPARATION
General Description

Frying, steaming, broiling, grilling, and other processes adding heat

to the food
Typically occurs as the meal is served

Relationship to Other Areas

Pre-preparation
Storage for directs (items that go directly from storage to final
prep, such as steaks, chops, frozen french fries)

EMPLOYEE LOCKER ROOM AND TOILET

General Description

Rest Rooms for employee use

Secure storage for employee belongings

Relationship to Other Areas

Can be relatively separate from other functional areas

BAKING AREA
General Description

Produces baked goods, such as rolls, muffins, cookies, cakes,

pastries, and similar items

Relationship to Other Areas

Pre-preparation

Can be relatively separate from other functional areas

Requires dry and refrigerated storage

Locating the bakery near customers can increase sales

SERVICE AREA
General Description

Design varies based on food service concept

Relationship to Other Areas

Final Preparation

Ware washing

WARE WASHING
General Description

Seating for customers

Relationship to Other Areas

Final preparation

Ware washing

Bar (if part of the concept)

SANITATION AREA
Dishwashing Area
The space required for the dishwashing operation depends on the
methods and requirement used. In all instances there must be
adequate room to receive the volume of soiled dishes likely arrive at
any one time, plus space for stacking scraaping and placing in baskets
on a conveyor of a machine or into a prerinsing operation. Methods
used for transporting and storing dishes will influence space needs.

Pot and pan section

Provide a soiled utensil collection area adequate or the largest volume
that normally arrives in the section at one time. The busiest periods are
likely to occur when preparation containers are emptied for service.

10 ACTUAL FAST CASUAL RESTAURANTS

2rerank list
1.

Chipotle Mexican Grill

2.

Panera Bread

Five Guys

Schlotzsky's

Boston Market

Qdoba Mexican Grill

Subway

Steak 'n Shake

9
Nathan's Famous
10

Panda Express

REFERENCE

www.ranker.com

RESTAURANT SPACE ANALYSIS

TIME SAVER STANDARDS FOR BUILDING TYPES fourth edition by De

Chiara/Corbie
http://www.foodservicewarehouse.com/education/how-to-start-a-restaurant/what-isa-fast-casual-restaurant/c28982.aspx Author: Monica Parpal
http://www.streetarticles.com/architecture-and-interior-design/how-to-design-arestaurant-basic-design-principles By: Michael Raye Tadeo
http://restaurants.about.com/od/resources/a/A-History-Of-The-Restaurant-PartOne.htm By: Lorri Mealey
http://restaurants.about.com/od/restaurantconcepts/tp/Different-Types-Of-RestaurantConcepts.htm By: Lorri Mealey