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Introduction to Dining, Lecture notes of Food Science and Technology

Northern Arizona University (NAU)Food Science and Technology

There are a variety of reasons to go into the restaurant business, and this document provides many reasons as to why you should.

Typology: Lecture notes

2015/2016

Available from 08/06/2023

paige-welden 🇺🇸

5 documents

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Chapter 1 Notes: Introduction

Introduction

Dining out is a social activity

Successful restaurants offer a return of investment

Concept determines talents required

No substitute for experience

Reasons for Going into the Restaurant Business

Money

Potential for buyout

Place to socialize

Changing work environment

Challenge

Habit

Fun lifestyle

Too much time on your hands

Opportunity to express yourself

History of Eating Out

1700 BCE taverns

512 BCE Ancient Egypt public dining place

70 AD Herculaneum, Rome

1200 London cooking houses

1550 Constantinople café

1650 Oxford coffee house

French Culinary History

1767: Boulanger, father of the modern restaurant

oSold soups restoratives

1782: Grand Tavern de Londres

1785: Aux Trois Frères Provençaux

1794: French Revolution

Birth of Restaurants in America

1634: Coles Ordinary, Boston, Massachusetts

1783: John Adams Tavern

1826: Union Oyster House, Boston, Massachusetts

1848-1900: New York City

oSweeney’s “Sixpenny Eating House”

oBrown’s

oKatz’s Deli

American Style Restaurants

Delmonico’s

1919: 42,600 restaurants in America

Continued expansion

Fast Food Restaurants

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Chapter 1 Notes: Introduction Introduction  Dining out is a social activity  Successful restaurants offer a return of investment  Concept determines talents required  No substitute for experience Reasons for Going into the Restaurant Business  Money  Potential for buyout  Place to socialize  Changing work environment  Challenge  Habit  Fun lifestyle  Too much time on your hands  Opportunity to express yourself History of Eating Out  1700 BCE taverns  512 BCE Ancient Egypt public dining place  70 AD Herculaneum, Rome  1200 London cooking houses  1550 Constantinople café  1650 Oxford coffee house French Culinary History  1767: Boulanger, father of the modern restaurant o Sold soups restoratives  1782: Grand Tavern de Londres  1785: Aux Trois Frères Provençaux  1794: French Revolution Birth of Restaurants in America  1634: Coles Ordinary, Boston, Massachusetts  1783: John Adams Tavern  1826: Union Oyster House, Boston, Massachusetts  1848-1900: New York City o Sweeney’s “Sixpenny Eating House” o Brown’s o Katz’s Deli American Style Restaurants  Delmonico’s  1919: 42,600 restaurants in America  Continued expansion Fast Food Restaurants

 Following WWII o Rapid development of hotels and coffee shops  1960s and 1970s o Emergence of chains Challenges  Long hours: excessive fatigue, lack of quality time with family  Little security of managers  Possibility of losing investments and investors o Failing economy o Lack of customer spending Restaurant operators and staff must:  Enjoy serving people  Handle frustration easily  Be tireless  Have lots of energy and stamina  Be able to withstand pressure  Be outgoing  Have knowledge of food Challenges  Many fail due to family problems  Results of Dr. Parsa’s study: o Highest failure rate during first year: 26% o Second year: 19% o Third year: 14% o Three-year period failure rate: 59% Options  Buy an existing restaurant, operate as it is, or change its concept  Build a new restaurant and operate it  Purchase a franchise and operate the franchise restaurant  Manage a restaurant for someone else Advantages and Disadvantages  High rewards if successful  Individuals should assess temperament, ambition, ability to cope with frustrations, different risks Starting from Scratch  Would-be restaurant operators  Turnover rate is high  Business is highly competitive  Culinary training programs Economic troubles  Lead to bankruptcy filings o Costs are up, sales are down

Introduction to Dining, Lecture notes of Food Science and Technology

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