BHTM340 - Chapter 3

Luxury restaurants don't need upholstered chairs & 15 to 20 square feet (1.5 square meters) of space per patron.

-------------- is the matrix of ideas that constitutes what will be perceived as the restaurant’s image.

Generally, where restaurants are clustered, each concept is almost the same as the other.

Up to 25% of the meals eaten away from home are for utilitarian purposes, while the other 75% are for pleasure

----- restaurant can quickly train personnel & pay low wages while ---- restaurant relies on years of experience

D&B corresponds to ---------

Minimum-wage personnel, high sales volume, the use of systems, and excellent marketing are predominant at -------

People will come to a greater distance to a restaurant row than to a separately located restaurant.

Consultants recommend table(s) for ----- that can be pushed together, while booths for --- are ideal for families.

When planning decisions related to concept development we have to take the following into consideration:

If a site is not zoned for a restaurant and it is not likely that it can be rezoned, there is no point in pursuing it.

Vending machine degree of service offred is completely --------

You need to be a social analyst to define carefully the potential market if you copy an already successful restaurant.

Chain operations often produce some foods in a commissary, then deliver them for final preparation at their units.

In a large market area, the same company may have several close concepts with slightly different decor & menus.

Concept development applies to any foodservice operation, from a hot dog stand to a luxury restaurant.

In general, restaurant turnover is highly correlated with the efficiency of the operation & restaurant classification.

The consultant/planner signed design agreement spells out what services will be completed by the designer and include:

Concept, location, ambience, and marketing are -------------

During a recession, smart restaurateurs --------- their menu prices to retain market share and even build volume.

Each style of a restaurant depends on a certain density of foot or car traffic past the location is part of -----------

---------- locations require a good deal more money for lease costs

The following are criteria for restaurant location EXCEPT:

If a lease is available for less than five years, the site may be highly desirable for most restaurant styles.

The best guide in selecting a planner/consultant is the experience and reputation.

Restaurant personality, style of service, menu price, and management call for particular criteria in site selection.

The concept is devised to interest a certain group or groups of people, called a ------

Excessive traffic speed past a restaurant location ------------ its site.

Those who borrow ideas from a number of operations, and reconfigure them as needed are known as --------

Cost per seat does not correlate well with the restaurant classifications presented.

An excessive restaurant large for a location may be partially filled, but a crush of customers creates ambiance.

Restaurant service categories are: vending, quick service, fast casual, casual, family restaurant, dinner house & luxury

A high-average-check restaurant normally calls for families of high income, the opposite is false.

The most profitable restaurants are in the ----------- category

The following are criteria for restaurant location EXCEPT:

Utilitarian eating is finished in double quick time while luxury restaurant customers enjoy every minute of experience

Besides copying the format, learn the system by actually working with it before trying to establish your own restaurant

In formulating a restaurant concept, the planner considers the factors common to all kinds of restaurants.

Regional utility rates are an important factor in deciding whether to use electricity or gas.

Conversion from one concept to another can't take place while the restaurant is doing business.

The fact that a site is cut off from view may rule it out as the location for some styles of restaurants.

A good location for one restaurant is definitely good for another.