Current Trends in Restaurants

ASSIGNMENT SUBMISSION COVER SHEET deference date 10 October 2008 Abstract This paper reports the trends in operation, targeted customers and design in restaurant around the world. CURRENT TRENDS IN RESTAURANTS OVER THE WORLD content textual matter edition editionbookmark-start INTRODUCTION textbookmark-end Service style Operating hours notice and Customer Site and Design Technology textbookmark-start TRENDS IN returns STYLES textbookmark-end Million Top 5 sustenance service of process 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 follow the regards of the elder whose sense of taste is no longer precise. By that way, there ar a large number of menus containing strong-flavour foods, especially spicies. In beverage atomic number 18a, muckle now are coming back with beer. According to a measure by Gallup, in 2006, 41% of American drinkers said they drink beer close often. textbookmark-start DESIGN AND EQUIPMENTS textbookmark-end drawframe To satisfy the need of casual and warm place for eating of customers, nowadays, the naturally looking materials are being used for restaurant instead of glass and metal. Besides, warm act upon 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 around famous style. 33% of chefs of American Culinary confederation 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 optimise their efficiency. A recent survey by National eating house intimacy showed that 63% of customers want to get quick electronic service at their table. drawf rame 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 drop the waste of energy.The modern and widely used gas fryer, for instance, can hold open 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 Magazine Panitz, B. 2002) Food Trends Tracking Whats Hot and Whats Not, Restaurants USA clipping Hamaker, S. S. (2000) Delicious by Design Creating an Unforgettable Dining Experience, Restaurants USA clipping PODCASTS WEBSITES Horizons news, top 100 food service operators in Europe, horizonsforsuccess . com Foodservice Industry News, (2008) Food inflation continues to take its toll on foodservice margins, horizonsforsuccess. com (2006) Beer back on top, Realbear. com (2007) rate of flow Trends in Foodservice, escoffier. com (750 words)