RESTAURANT MANAGEMENT OPERATION

1. CHAPTER 2
“Restaurant Management
Operations”
Presented by: MARIANNE T. EVANGELISTA, MSHRM

2. RESTAURANT
• Prepares and serves
food and drink to
customers.
• Meals are generally
served and eaten
on premises, but
many restaurants
also offer take-out
and
food delivery services

3. RESTAURANT
• Restaurants vary greatly in appearance and
offerings, including a wide variety of
cuisines and service models.
• A restaurant owner is called a restaurateur;
both words derive from the French verb
restaurer, meaning "to restore".
• Professional artisans of cooking are called
chefs, while prep staff and line cooks
prepare food items in a more systematic and
less artistic fashion.

4. HISTORY
OF RESTAURANT
• The first true restaurant proprietor is believed to have
been one Monsieur A.Boulanger; a soup vendor. Who in
1765 opened his business on the Rue Bailleul, in Paris.
• Boulanger's restaurant was probably the first public
place where any diner might order a meal from a menu
offering a choice of dishes.
• Boulanger operated a very modest establishment and
the book 'Larousse Gastronomique' tells us that
Members of the guilds were up in arms over this and
saw it as an infringement on their business and declared
Boulanger was making a 'ragout' or stew which the
'Guild de Traiteurs' had the only legal right to produce.

5. HISTORY
OF RESTAURANT
• Boulanger's establishment was shut down and was
taken to court over. Monsieur Boulanger won his
case in court, and so the modern restaurant was born
it is believed Monsieur Boulanger re-opened his
Restaurant, continued serving his ragout but also
prepared other dishes on site and to order and the
customer at the end of his meal now got a bill from
hiom only with no payment required to the Guilds.
• It was not until 1782 however, that the first true
luxury restaurant was opened and by 1804 Paris had
more than 500 restaurants, producing most of the
great chefs of the time and of history, thus creating
many famous dishes and a cuisine that ruled the
world.

7. FAST FOOD
• It emphasize
speed of service.
• Operations range
from small-scale
street vendors
with carts to
franchised mega-
corporations.

8. FAST CASUAL
RESTAURANT
• Do not offer table
service, but may offer
non-disposable plates
and cutlery.
• The quality of food
and prices tend to be
higher than those of a
conventional fast
food restaurant but
may be lower than
casual dining.

9. CASUAL DINING
RESTAURANT
• Is a restaurant that
serves moderately-priced
food in a casual
atmosphere.
• Except for buffet-style
restaurants, casual
dining restaurants
typically provide
table service.
• It comprises a market
segment between
fast food establishments
and fine dining

10. FAMILY STYLE
RESTAURANT
• Are a type of casual
dining restaurants with
diners seated at a
communal table such as
on bench seats.
• The menu may include
items targeted toward
multiple age groups,
including young children
and the elderly.
• These restaurants tend
to be
single-family businesses

11. FINE DINING
RESTAURANT
• Full service restaurants
with specific dedicated
meal courses.
• Décor of such
restaurants feature
higher quality materials
with an eye towards the
"atmosphere" desired by
the restaurateur.
• The wait staff is usually
highly trained and often
wears more formal
attire

13. VARIATIONS OF
RESTAURANT
• Most of these establishments can be
considered subtypes of fast casual
dining restaurants or casual

14. BISTRO &
BRASSERIE
• France, a brasserie is a café
doubling as a restaurant and
serving single dishes and other
meals in a relaxed setting.
• A bistro is a familiar name for a
café serving moderately priced
simple meals in an unpretentious
setting, especially in Paris;
bistros have become increasingly
popular with tourists.
• When used in English, the term
bistro usually indicates either a
fast casual dining restaurant
with a European-influenced
menu or a cafés with a larger
menu of food.

15. BUFFET
• Offer patrons a selection
of food at a fixed price.
Food is served on trays
around bars, from which
customers with plates
serve themselves.
• The selection can be
modest or very extensive,
with the more elaborate
menus divided into
categories such as salad,
soup, appetizers, hot
entrées, cold entrées, and
dessert and fruit.

16. CAFÉS
• Are informal restaurants
offering a range of hot
meals and made-to-order
sandwiches.
• Coffee shops, while similar
to cafés, are not
restaurants due to the fact
that they primarily serve and
derive the majority of their
revenue from hot drinks.
• Many cafés are open for
breakfast and serve full hot
breakfasts. In some areas
cafés offer outdoor seating.

17. CAFETERIA
• Is a restaurant serving
ready-cooked food
arranged behind a food-
serving counter.
• There is little or no table
service.
• Typically, a patron takes
a tray and pushes it along
a track in front of the
counter.

18. COFFEEHOUSE
• Are casual restaurants
without table service that
emphasize coffee and other
beverages; typically a limited
selection of cold foods such
as pastries and perhaps
sandwiches are offered as
well.
• Their distinguishing feature is
that they allow patrons to
relax and socialize on their
premises for long periods of
time without pressure to leave
promptly after eating, and are
thus frequently chosen as
sites for meetings.

19. DESTINATION
RESTAURANT
• Is one that has a
strong enough appeal
to draw customers
from beyond its
community.

20. MONGOLIAN
BARBEQUE
• Despite the name, this form
of restaurant is not
Mongolian, actually derived
from Taiwan and inspired by
Japanese teppanyaki.
• Customers create a bowl
from an assortment of
ingredients displayed in a
buffet fashion.
• The bowl is then handed to
the cook, who stir-fries the
food on a large griddle and
returns it on a plate or in a
bowl to the consumer.

21. PUB
• Mainly in the UK and
other countries
influenced by British
culture, a pub (short
for public house) is a
bar that sometimes
serves simple food fare.

22. TEPPANYAKI
STYLE
RESTAURANT• In North America, many
restaurants specializing in Japanese
cuisine offer the teppanyaki grill,
which is more accurately based on a
type of charcoal stove that is called
shichirin in Japan.
• Diners, often in multiple, unrelated
parties, sit around the grill while a
chef prepares their food orders in
front of them. Often the chef is
trained in entertaining the guests
with special techniques, including
cracking a spinning egg in the air,
forming a volcano out of
differently-sized onion slices, and
flipping grilled shrimp pieces into
patrons' mouths, in addition to
various props.

24. RESTAURANT’S
FAILURE
• Restaurants fail for many reasons, including
undercapitalization, new and finally stronger
competition, a lack of understanding about the
marketplace and failure to change with the times,
or failure to control costs.
Failures are due to :
1. Lack of planning
2. Loss of focus on the customer and the
customer’s needs or failure to react in a timely
fashion to those needs, or
3. Losing focus on the cost of doing business.

25. RESTAURANT’S
FAILURE
• The above reasons account for nearly all
restaurant failures. Following are the common
reasons business owners give to explain their
restaurant’s failure.
– UNDERCAPITALIZED
– POOR LOCATION
– LOW SALES
– COSTS OUT OF CONTROL
– HEAVY COMPETITION

26. UNDERCAPITALIZE
D
• Undercapitalization
is the number one
reason why
restaurants fail and
the main reason
banks hesitate to
lend money to
aspiring
restaurateurs.

27. POOR LOCATION
• A well-planned restaurant
with high quality food and
service and a clean and
relaxing atmosphere can
still fail solely because of
its location.
• Location does not simply
mean the geographic
location, but includes
other factor such as being
on the right side of the
highway or street, ease of
access, and visibility.

28. LOW SALES
• Lack of planning and loss of
focus on the customer and
the customer’s needs or
failure to react in a timely
fashion to those needs:
when sales are not high
enough to pay bills, it is no
surprise that a restaurant
will have a difficult time.
• If the restaurant is new and
sales do not reach the
required level, poor
planning is probably the
culprit.

29. COSTS OUT OF
CONTROL
• To be successful, a business
must recognize two sides of
the equation: producing sales
and controlling costs.
• In the restaurant business,
several cost areas must be
managed to produce bottom
line profit. Some of these
areas include food and
beverage; labor cost and
associated payroll; and
occupancy costs encompassing
rent or mortgage, utilities,
repairs and maintenance; and
insurance.

30. HEAVY
COMPETITION
• If a restaurant blames its
failure on a new restaurant,
the underlying reason is easily
traced.
• A restaurant owner must first
understand his/her clientele’s
needs and then deliver on
those needs.
• If the loyal customer base is
easily eroded when a new
restaurant enters the market,
the owner must introspectively
find out what is not being
done in the restaurant to keep
the customer.

32. FRONT OF THE
HOUSE
• This is the part of the operation everyone is familiar
with because they can see it.
• The front of the house is at once an operating system,
business place, and a social stage setting.
• Task of Front of the House are the ff:
1. Greeting the guest
2. Taking the order
3. Serving the food
4. Removing the used tableware
5. Accepting payment and accounting for sales,
charge as well as cash
6. Thanking the guest and inviting comments and
return business.

33. HISTORY
OF RESTAURANT

34. HISTORY
OF RESTAURANT

35. HISTORY
OF RESTAURANT