Current Trends in Restaurants

ASSIGNMENT launching COVER SHEET Submission appointee 10 October 2008 Abstract This paper reports the sheers in operation, tar constricted customers and design in eating place to a greater extent or less the world. CURRENT TRENDS IN restaurantS OVER THE terra firma Contents textbookual matterbookmark-start INTRODUCTION textbookmark-end Service style Operating hours transportation and Customer Site and Design engineering textbookmark-start TRENDS IN SERVICE STYLES textbookmark-end Million Top 5 Foodservice Operators in Europe (2006) textbookmark-start COMMON TRENDS IN OPENING HOURS textbookmark-end draw stray textbookmark-start WHAT IS HOT ON eating place MENUS AND MAIN GROUP OF CUSTOMERS textbookmark-end As the population is getting older, the restaurant menus essential follow the needs of the elderly whose smack of taste is no longer precise. By that path, there argon a man-sized number of menus containing strong-flavour viandss, especially spicies. In drunkenness a rea, people now are approach back with beer. According to a mess by Gallup, in 2006, 41% of Ameri toilet drinkers said they drink beer almost often. textbookmark-start DESIGN AND EQUIPMENTS textbookmark-end draw barf To satisfy the need of casual and loosen up place for eating of customers, nowadays, the naturally flavor materials are being used for restaurant instead of glass and metal. Besides, warm colors like light gray or chocolate brown are as well used to create warm and acquainted(predicate) dining room. In the kitchen, the multi-purpose equipments are the most famous style. 33% of chefs of American culinary Federation thought that those equipments are the hottest trend in the year 2007 and in the future. textbookmark-start TECHNOLOGY IS A PART OF RESTAURANT textbookmark-end Quick service operators are using technology to satisfy the train of guest and optimize their efficiency. A recent survey by issue restaurant Association showed that 63% of customers want to g et quick electronic service at their table. drawframe The ever-rising price of food cost that went up 7. 2% in August presses the restaurant managers to find more solutions for cost saving. The most popular way is to use the high-technique cooking machine that can reduce the waste of energy.The modern and wide used gas fryer, for instance, can extradite up to 50% for gas and 80% for electricity. textbookmark-start CONCLUSION textbookmark-end textbookmark-start REFERENCE textbookmark-end REPORT & eyeshot Rowe, M. (2007) Chew on this, Restaurant cordial reception eat Insight Study 2007 National Restaurant Association, (2007) Whats Hot & Whats Not Chefs survey ARTICLES LaFave, C. (2008) Business all Night Long, Restaurants & Intuitions Magazine Panitz, B. 2002) Food Trends tracking Whats Hot and Whats Not, Restaurants USA magazine Hamaker, S. S. (2000) palatable by Design Creating an Unforgettable Dining Experience, Restaurants USA magazine PODCASTS WEBSITES Horizons news, top snow food service operators in Europe, horizonsforsuccess. com Foodservice attention News, (2008) Food inflation continues to take its cost on foodservice margins, horizonsforsuccess. com (2006) Beer back on top, Realbear. com (2007) menstruation Trends in Foodservice, escoffier. com (750 words)