Restaurant Management

2.WEEK
 The Food Service Industry (in USA)
• The importance of the foodservice industry can be seen
from the following figures in U.S.: (Restaurant
Association's 2025 Restaurant Industry Forecast NRA).
• Estimated Restaurant-industry Sales: $1,5 Trillion
in U.S.
• Locations: 1 million +
• Employees: 15,9 million +
• The industry is the 2nd largest employer besides
government.

• https://restaurant.org/research-and-media/
research/research-reports/state-of-the-industry/
 Top 10 overall restaurant trends for 2020

• What’s Hot Culinary Forecast 2020:

 Eco-friendly packaging
 Scratchmade
 Plant-based proteins
 Healthy bowls
 Creativity with catering
 Delivery-friendly menu items
 Revamped classic cocktails
 Stress relievers (ingredients that promote
relaxation/relieve stress)
 Specialty burger blends (mushroom-beef burgers, etc.)
 Unique beef and pork cuts
 Top 10 overall restaurant trends for 2025
• What’s Hot Culinary Forecast 2025

• https://go.restaurant.org/rs/078-ZLA-461/
images/What%27s%20Hot%202025.pdf
Top 10 macro trends for 2025
Cold Brew Coffee
Korean Cuisine
Honey & Hot Honey
 "Flight"
• The term flight in the food & beverage industry refers to a series or
tasting set where multiple food or drink items are served in small
portions, typically for tasting purposes.
• What is a Flight?
• It’s a curated selection of multiple small servings of food or drinks,
designed to let customers sample and compare.
• Common Examples:
• Wine Flight: A selection of different wines served in small glasses
(usually 3-5 types).
• Beer Flight: Different beers served in small tasting glasses.
• Cocktail Flight: Mini versions of various cocktails served together.
• Dessert Flight: Small portions of different desserts served on one
plate.
• Why is it Popular?
• It gives customers the chance to explore and compare different
options.
• It offers a fun and experiential dining element.
• Popular in restaurants, bars, wineries, and breweries with a focus on
tastings and variety.
• In short, a flight can be thought of as a tasting set or mini menu
experience.
Cannabis and CND in Foods & Drinks

• https://www.usatoday.com/story/news/2019/01/10/chefs-
cannabis-food-drinks-2019-s-hottest-dining-trend/2520890002/
 Industry Highlights
• Consumers continue to seek
value, convenience and expanded
menu options.
• "Word of mouth" has moved
online, and more consumers use
the Web to browse menus, make
reservations, and get
recommendations from other
diners.
• Social media will play a bigger role
in restaurant marketing efforts.
• Restaurant operators continue to step up
their efforts to go green.
• Locally sourced food, sustainability, and
health and nutrition are continuously
among the top trends on restaurant menus
in recent years.
• Food trucks and pop up restaurants are
also among the hottest operational trend.
• (Pop-up restaurants, also called supper
clubs, are temporary restaurants)
 The Best Restaurant in the World
• The menu should be a personal expression of
the chef and at the same time respect the
traditions of both classic and regional good
taste.
• Dishes should be simple and unfussy and
garnishes kept to a minimum and entirely edible.
• The kitchen must be capable of cooking seafood
with the same degree of refinement as it does
meat and poultry.
• Breads and desserts must be made on the
premises.
• There should be a good cheese selection
The Best Restaurant in the World
• The wine list must have great depth and breadth.
• There should be a first- rate selection of brandies,
dessert wines and other spirits.
• The restaurant should be elegant but unpretentious.
• The restaurant must take reservations.
• There should be no tables any guest might possibly
perceive to be an A or B table or table settings , from
silverware to napery, should be of the finest quality.
• A member of the service staff should always be in
sight of every table and be ready for any request but
must never intrude on a table’s conversation.
• The generosity of spirit at the restaurant should
endure from the moment a guest enters the door
until the moment the guest leaves.
The World’s
Best
Restaurant
2024
Quick List
• https://
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Disfrutar
• https://
www.youtube.com/
watch?v=YItPENnk3iI
 The best restaurants in Türkiye

• https://www.thew
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• https://guide.mich
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İzmir
İstanbul
 Trends in the F&B Service Industry
• 1. Sustainability & Ethical Practices
• Focus on carbon footprint reduction.
• Use of regenerative agriculture.
• Increased demand for sustainable packaging (biodegradable, reusable).
• Ethical sourcing and fair trade certifications.
• 2. Plant-Based & Alternative Proteins
• Expansion beyond burgers to plant-based seafood, dairy, and snacks.
• Growth of lab-grown (cultivated) meat and dairy.
• Mushroom-based and mycoprotein* products gaining popularity.
• 3. Functional Foods & Beverages
• Foods and drinks with health benefits (gut health, immunity boosting,
mental clarity).
• Adaptogens, probiotics, prebiotics in snacks and drinks.
• Enhanced waters and functional beverages (collagen drinks, vitamin-
enriched waters).
* Mycoprotein is a type of protein derived from fungi, specifically from a
naturally occurring fungus called Fusarium venenatum. It’s a high-protein,
high-fiber, and low-fat ingredient commonly used in meat substitutes.
Trends in the F&B Service Industry
• 4. Technology Integration
• AI-powered menu personalization.
• Use of robotics in kitchens (for prep and delivery).
• Smart packaging (QR codes for traceability, freshness indicators).
• 5. Health-Conscious & Clean Label
• Demand for clean ingredients and transparent labeling.
• Focus on low-sugar, low-sodium, and high-protein options.
• Allergen-friendly and free-from foods (gluten-free, dairy-free).
• 6. Global Flavors & Culinary Fusion
• Interest in regional cuisines (Filipino, West African, Middle Eastern).
• Fusion dishes combining different cultural influences.
• Spicy, fermented, and bold flavors trending.
 Trends in the F&B Service Industry
• 7. Experience-Driven Dining
• Rise of immersive dining experiences.
• Food & beverage paired with entertainment, art, or themed environments.
• Pop-up restaurants and limited-time menus.
• 8. Convenience & Ready-to-Eat
• Growth in premium ready-to-eat meals.
• Meal kits and DIY cooking experiences still popular.
• Vending machine innovation (fresh meals, customizable drinks).
• 9. Alcohol Alternatives & Low-ABV Drinks
• Demand for mocktails, non-alcoholic spirits, and low-alcohol beverages.
• Craft alcohol-free beers, wines, and ciders.
• 10. Food Waste Reduction & Upcycled Ingredients
• Use of upcycled ingredients (rescued produce, byproducts). * Upcycled ingredients are
materials that would normally be considered food waste or by-products from food
production but are instead rescued and transformed into new, valuable products. It’s a
sustainable practice that helps reduce food waste and promotes a circular economy.
• Creative use of food scraps in menus and products.
• Emphasis on zero-waste kitchens.
 Examples of Upcycled Ingredients

• Orange peels left over from juice production, used

to make natural flavorings or zests.
• Spent grains from beer brewing, processed into
crackers, granola bars, or baking flours.
• Coffee grounds repurposed into cosmetic scrubs or
natural exfoliants.
• Fruit and vegetable peels dehydrated into
seasoning powders or snack toppings.
• Misshapen or surplus produce turned into soups,
sauces, or smoothies.
Major concerns/challenges of operators
• The economy/recession
• Competition
• Building and Maintaining sales volume
• Shortage of qualified personnel
• Technology changes in the industry
 Factors affecting growth
• Socio-economic trends
• Changing status of women
• Number of single person households
• Average age of population
• Interest in health and well being
 TYPE OF RESTAURANTS

Origin of Restaurants
• The word restaurant first appeared in the
16th century and meant a food that
restores. It was used for a rich spiced
soup.
• Having lost their job, servant and cooks
opened restaurants during the French
Revolution, as aristocratic owners of great
houses lost their heads.
• These enthusiastic chefs added other
items in the menu.
• These first restaurants were clean,
comfortable and luxurious.
 TYPE OF RESTAURANTS

Origin of Cafés
Cafés, predated the first restaurants, were
places that sold cafés.
The first Café in the world opened in Istanbul
in 1554.
In 1683 the first Café was opened in Central
Europe Vienna, followed by a cafe opened in
Saint-Germain, Paris. İn 1686
As soon as the French discovered the social
aspects of drinking coffee in a public place,
cafés began to sell brandy and sweet wines.
Cafés soon became a new way of life, where
people read the news, played chess or cards,
exchanged ideas
Cafés flourished all over Europe. In Vienna,
Origin of other type of places
to eat
Bistros became popular in Paris, in the
last decade of the 19th century, for
artists and journalists, providing
homemade cooking and low prices.
Brasserie were places to serve beer
oysters, and other hot and cold dishes,
at any time of the day, and often till
late at night, where people ate on
wooden chairs and tables.
In Paris, at the end of the 19th century,
Brasserie became elegant places and
nicely decorated, as cafés.
Origin of Restaurants in
America
Restaurants become popular during the
industrial revolution at the last 3 decades
of the 19th century.
Urban populations where expanding,
industry was booming and Americans
where away from home at lunch time.
Before the industrial revolution, there
were fine dining establishments, called
white-tablecloth, created by recently
arrived immigrants from Europe and
were mirror images of European culture.
The need for quick, affordable meals
within walking distance from work or
 Types of Restaurants
1.Fine Dining Restaurants
• High-end, elegant atmosphere.
• Focus on gourmet cuisine, premium ingredients,
and exceptional service.
• Often have multi-course menus.
• Example: Michelin-starred restaurants. Od Urla
2. Casual Dining Restaurants
• Relaxed atmosphere, but with full table service.
• Moderate pricing, wide menu options.
• Example:Midpoint
3. Fast Casual Restaurants
• Higher quality food than fast food, but quicker
service than casual dining.
• Customers often order at the counter.
• Example: Tuzu Biberi
 Types of Restaurants
4.Fast Food Restaurants
• Focus on speed and convenience.
• Limited menu, lower prices, self-service.
• Example: McDonald’s, Burger King.
5. Cafés / Coffee Shops
• Focused on coffee, tea, pastries, and light snacks.
• Relaxed, sit-and-stay or grab-and-go.
• Example: Starbucks.
 Types of Restaurants
6. Buffet Restaurants
• Customers serve themselves from a variety of dishes.
• Often all-you-can-eat.
• Example:
7. Food Trucks / Food Stalls
• Mobile kitchens, often offering street food or niche cuisines.
• Quick service, limited seating.
• Example: Taco trucks, gourmet burger trucks.
8. Pop-up Restaurants
• Temporary restaurants that operate for a limited time.
• Often focus on experimental cuisine or special events.
 Types of Restaurants
• 9. Family Style Restaurants
• Large portions meant to be shared among the table.
• Relaxed atmosphere, ideal for groups or families.
• 10. Ghost Kitchens / Virtual Restaurants
• Delivery-only restaurants with no dine-in option.
• Operate via apps like Uber Eats, DoorDash.
• 11. Theme Restaurants
• Restaurants centered around a specific theme (jungle, sports, movies,
etc.).
• Example: Rainforest Café.
• 12. Ethnic Restaurants
• Restaurants specializing in specific international cuisines.
• Examples: La Puerta
Characteristics of Fine Dining Rooms

For guest in need of security, luxury,

comfort or privacy.
High price restaurant.
Small or mid-size establishment and
generally independently operated.
Emphasis is on the quality and variety
of food prepared by a famous chef,
large variety of quality wines, as well
as a very attentive service.
Formal atmosphere.
to be continued…
 Characteristics of Fine Dining Rooms

Very well trained and experienced kitchen

and service staff.
large number of employees per guest
(larger than in other types of restaurants).
Guests are seated. Sometimes
memberships are requested.
Cuisine consists of international, national
or regional specialities. Food is prepared
mostly “à la minute”.
Open for lunch & dinner. Closed in
between. Low seat turnover.
 Characteristics of Cafés

For guest in need of socializing: to meet new

people, to be seen, or just to meet with friends
and have a good time.
Mid-price restaurant aiming to be fashion.
Generally independently operated.
Emphasis is not on food, but on a unique and
casual atmosphere.
Food & beverage menus are simple but usually
good and available the all day .
Some Cafés closes late at night. Sometimes an
entrance fee is requested.
Table service provided usually by young service
staff, and self-service for the salad buffet.
Usually no table cloth. 
 Characteristics of Cafeterias

For a large number of guests to be fed

economically.
Generally large establishment and operated by
chain restaurants.
Emphasis is on mass feeding & food display.
Foods are arranged attractively with attention to
eye appeal .
Maximum of self-service at a counter: food
items are taken, paid, then, carried to the table
by the guest .
Food is prepared mostly in advance and ready
for service. 
 TYPE OF RESTAURANTS
Characteristics of Quick Service Restaurants

Economic or mid-price restaurant.

Small or mid-size establishment, generally
operated by chain restaurants.
Emphasis is on convenience: food that is
quickly prepared, served and eaten on a
high seat turnover basis.
Importance given to “Take home service” or
delivery.
Usually counter service: food items are
chosen, paid, then, carried to the table by
the guest. Some fast food have no seats.