Current Trends in Restaurants

ASSIGNMENT SUBMISSION COVER SHEET Submission date 10 October 2008 Abstract This paper reports the sheers in operation, targeted customers and design in restaurant well-nigh the world. CURRENT TRENDS IN RESTAURANTS OVER THE WORLD Contents textual matterbookmark-start INTRODUCTION textbookmark-end Service style Operating hours Menu and Customer Site and concept Technology 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 drawframe textbookmark-start WHAT IS HOT ON RESTAURANT MENUS AND MAIN GROUP OF CUSTOMERS textbookmark-end As the population is getting older, the restaurant menus must arrive the needs of the elderly whose sense of taste is no longer precise. By that way, there are a large number of menus containing strong-flavour intellectual nourishments, especially spicies. In drinkable area, people now are coming back with beer. According to a sur vey by Gallup, in 2006, 41% of American drinkers said they drink beer more or less often. textbookmark-start DESIGN AND EQUIPMENTS textbookmark-end drawframe To remunerate the need of casual and warm place for eating of customers, nowadays, the naturally looking materials are existence use for restaurant instead of glass and metal. Besides, warm colours like light gray or chocolate brown are also used to create warm and familiar 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 demand of guest and optimize their efficiency. A recent survey by National restaurant Association showed that 63% of customers want to get quick electronic service at their table. drawframe The ever-rising price of food woo 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 widely used gas fryer, for instance, can hold back up to 50% for gas and 80% for electricity. textbookmark-start CONCLUSION textbookmark-end textbookmark-start REFERENCE textbookmark-end REPORT & SURVEY Rowe, M. (2007) Chew on this, Restaurant Hospitality Dining Insight Study 2007 National Restaurant Association, (2007) Whats Hot & Whats Not Chefs survey ARTICLES LaFave, C. (2008) Business All Night Long, Restaurants & Intuitions powder magazine Panitz, B. 2002) Food Trends Tracking Whats Hot and Whats Not, Restaurants USA magazine Hamaker, S. S. (2000) Delicious by Design Creating an Unforgettable Dining Experience, Restaurants USA magazine PODCASTS WEBSITES Horizons news, top 100 food service operators in Europe, horizonsforsuccess. com Foodservice In dustry News, (2008) Food inflation continues to take its toll on foodservice margins, horizonsforsuccess. com (2006) Beer back on top, Realbear. com (2007) Current Trends in Foodservice, escoffier. com (750 words)