1. Leonardo Project “F&B4You” Fine Dining and Bistro Style

2. TYPES OF RESTAURANTS Classical Luxury Hotel Restaurant Restaurant
BISTRO STYLING
Pizzeria
Typical locals: Es. Trattoria (eating house), Osteria (tavern, inn), agritourism
Ethnic restaurants

3. Special equipment for luxury restaurant
Rechaud, chauffing dish, set for flambage, ménage;
Other different types of wine glasses (for old wine, aromatic wine, etc…,);
Clear soup cup and saucer;
Speciality items (lobster fork, snail tongs and fork, etc.),
Special heavy equipment for service (carving trolley and display trolley, etc.);
Special equipment for wine service (bottle rack, ice bucket, etc.).

4. Restaurant equipment and tools
Hot car
Car service
Guéridon
Wine Cart
Flambe cart
Dessert cart

5. Furniture and utensils
Warmer cart
Rechaud
Dessert cart
Oval source
Chauffing
warmers
Crumb shovel

6. Bell-shaped oval traid and column for ice bucket
Special Tableware
Eel dish
Vegetables dishes
Round tray with hood
Bell plate
Bell-shaped oval traid
Rechaud Fondue
Ice bucket
and column for ice bucket
Tureen

7. CUTLERY Soup ladle Shellfish fork Salmon knife Asparagus tongs
Shellfish tongs
Shellfish fork
Salmon knife
Asparagus tongs
Butter knife
Carving fork
Appetizer spoon
Carving knife
Pie shovel
Cake knife
Fondue fork
Eel fork
Ice cream spoon
Snail tongs
Oyster opener knife
Snail fork

8. 1 -Silver underdish SPECIAL UTENSILS 2 - Cloche for dishes
4 - Cloche for tray
Snail plate
Oyster plate
Crumb roller
Fondue plate

9. BISTRO STYLE

10. Dishes are usually based on local products or traditions.
It’s often an informal restaurant,
usually in a city center.
Normally it serves one-plate items
rather than formal meals or
it’s possible just to
have a drink or a coffee.
On some evenings
it can provide live or
recorded music.
Dishes are usually based
on local products
or traditions.