1. © Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

2. INTRODUCTION Read the 1 st paragraph on p. 8 of your book 2

3. RESTAURANT INDUSTRY’S FINANCIAL HEALTH Annual sales: $782 billion Revenue: > 90% of world’s economies Employment: > 14 million people Job availability: estimated 1.7 million more jobs by 2025 This means opportunities for Work! 3

4. CAREER STATISTICS OF THE RESTAURANT INDUSTRY p. 9 of your Book

5. THE RESTAURANT AND FOODSERVICE INDUSTRY Two major segments: Commercial o 80% of the industry Noncommercial o 20% of the industry

6. VOCABULARY Restaurants are frequently referred to as concepts in the industry. Concept: unique combination of menu offerings, pricing, service style, ambiance, and décor. 6

7. COMMERCIAL RESTAURANTS AND FOODSERVICE SEGMENTS Restaurants Eat in/Carry out/Food TruckFood Truck Catering and banquets Menu chosen by host Deliver food to events Retail Offer prepared meals Vending machines/supermarkets/convenience stores Stadiums Quick service concession to fine dining Cruise ships and airlines Available 24/7; many airlines have stopped food service

8. RESTAURANT SEGMENTS Family dining full-service Denny’s, Chuck E Cheese, Cracker Barrel Casual dining full-service Buffalo Wild Wings, Logan’s, P.F. Chang’s, Umi Fine dining full-service Ruth’s Chris Steakhouse, Harvey’s, Park Heights Quick-service McDonald’s, Burger King, Krispy Kreme, Taco Bell Quick-casual Panera, Jimmy John’s Food trucks

9. RESTAURANT CONCEPT Unique combination of: o Menu offerings o Pricing o Service style o Ambiance o Décor 9

10. RESTAURANT SEGMENTS: FAMILY DINING FULL-SERVICE RESTAURANT Service at table Guest sits while ordering Payment after meal Menu emphasis = families Average check: $10 or less Example: Denny’s 10

11. RESTAURANT SEGMENTS: CASUAL DINING FULL-SERVICE RESTAURANT Service at table Guest sits while ordering Payment after meal Cooked to order Average check: $10–$25 Example: Buffalo Wild Wings 11

12. RESTAURANT SEGMENTS: FINE DINING FULL-SERVICE RESTAURANT Service at table Guest sits while ordering Payment after meal Intricate dishes Tableware is high quality Average check: $25 or more Example: Ruth’s Chris Steak House or Park Heights in TupeloPark Heights 12

13. RESTAURANT SEGMENTS: QUICK-SERVICE RESTAURANT (A.K.A. FAST-FOOD RESTAURANT) Guest orders at counter/window Pay before eating Take out, eat in, or delivery Snack or beverage bars Average check: $3–$6 Example: McDonald’s 13

14. RESTAURANT SEGMENTS: QUICK-CASUAL RESTAURANT Guest orders at counter/window Pay before eating Freshly prepared with high-quality ingredients Receive food quickly Average check: $7–$9 Example: PaneraPanera 14

15. COMMERCIAL SEGMENT: CATERING AND BANQUETS Event host chooses menu Caterers located in: o Own facility o Another business Food delivered Restaurants have catering and banquet operations http://www.hardingcatering.com/ #!/Photoshttp://www.hardingcatering.com/ #!/Photos 15

16. COMMERCIAL SEGMENT: RETAIL Offer prepared meals Eat in store or at home Located in: o Supermarkets o Convenience stores o Specialty retail operations Sell limited items Vending machines 16

17. COMMERCIAL SEGMENT: CRUISE SHIPS AND AIRLINES Cruise: Food always available Dining styles vary Food selections vary 17

18. COMMERCIAL SEGMENT: CRUISE SHIPS AND AIRLINES Airlines: Short flights—beverage service & small snacks Long flights—seven-course meal International Catering companies Airports offer many options 18

19. NONCOMMERCIAL FOODSERVICE SEGMENT Schools & universities: On-campus food Students and staff Health-care facilities: Guests and patients Hospitals, nursing homes 19

20. NONCOMMERCIAL FOODSERVICE SEGMENT Business & industry: Employees Cafeterias, vending, executive dining Clubs: Member-based organizations Gyms, golf clubs Government: Military bases and ships, government buildings, correctional facilities 20

21. NONCOMMERCIAL FOODSERVICE SEGMENT Contract feeding: Operate in manufacturing or service industry Manage and operate employee dining facilities Self-operators: Manufacturing and service companies Hire own staff 21

22. THE BIG PICTURE: THE HOSPITALITY INDUSTRY Hospitality: Services away from home Restaurants and hotels Hospitality segments: Foodservice Lodging Event management 22

23. THE RISE OF CLUBS—ANCIENT GREECE Lesche—private clubs Phatnai—catered to travelers, traders, visitors Meals nourished the soul People ate on couches Performances enhanced experience

24. SPICES, CAFES, AND GUILDS—THE RENAISSANCE THROUGH THE FRENCH REVOLUTION Cooks used exotic spices Venice controlled spice trade Sold at high prices

25. SPICES, CAFES, AND GUILDS—THE RENAISSANCE THROUGH THE FRENCH REVOLUTION Epicurean— appreciation for fine wine and food Haute cuisine— elaborate and refined food preparation

26. SPICES, CAFES, AND GUILDS—THE RENAISSANCE THROUGH THE FRENCH REVOLUTION International trade improved life First coffeehouse/café opened Cafés welcomed women Acceptable to eat in public

27. SPICES, CAFES, AND GUILDS—THE RENAISSANCE THROUGH THE FRENCH REVOLUTION Guilds o Associations of people o Similar interests or professions Cooking guilds—established professional standards and traditions

28. SPICES, CAFES, AND GUILDS—THE RENAISSANCE THROUGH THE FRENCH REVOLUTION Boulanger o Served hot soups (restaurers) o Origin of restaurant Unemployment caused the opening of restaurants Paris has > 500 restaurants

29. INNS—COLONIAL NORTH AMERICA Boston and New York—trade centers 1634: Boston inn—food and lodging Colonial Americans rarely traveled or dined out Travelers stayed in inns

30. FROM CAFETERIAS TO ELEGANCE—THE LATE 1800S Delmonico's and Astor HouseDelmonico's o Elegant surroundings o 18-course meals Gold rush o Population growth o Cafeteria developed

31. THE RISE OF MODERN RESTAURANTS—THE TWENTIETH CENTURY Employment was high People ate out more—lunch Economy grew—car ownership Quick-service segment grew

32. THE GLOBAL INDUSTRY—TODAY AND BEYOND 1970s: rapid growth of national chains “Eating out” vs. eating at home Busier households American restaurant brands on many continents

33. THE ROLE OF ENTREPRENEURS Entrepreneur—starts and runs a business Howard Schultz—CEO of Starbucks Chains—groups of restaurants White Castle, McDonald’s, and A&W—first quick-service chains Darden and Brinker—full-service o Brinker – Steak and Ale; Darden – Red Lobster Lettuce Entertain You—appealing themes and high-quality menusLettuce Entertain You 33

34. THE ROLE OF CHEFS Marie-Antoine Carême o Pièces montées— decorative art o French sauces o Haute cuisine o Trained many chefs Cuisine was a branch of architecture 34

35. THE ROLE OF CHEFS Georges August Escoffier “King of the Kitchen” Transitioned haute cuisine Established rules of conduct and dress Developed kitchen brigade system Expediter (aboyeur) 35

36. THE ROLE OF CHEFS Fernand Point o Father of modern French cuisine Julia Child o Television series and cookbooks Paul Bocuse o Lighter, healthier dishes 36

37. THE ROLE OF CHEFS Alice Waters o Forefront of sustainable agriculture Ferdinand Metz o Certified master chef 37

38. THE ROLE OF CHEFS Nora Pouillion o First certified organic restaurant Grant Achatz o Molecular gastronomy Thomas Keller o Founder of The French Laundry 38

39. THE ROLE OF CHEFS Marcus Samuelsson o Owns restaurants worldwide Nancy Silverton o Respected baker o James Beard winner 39