Current Trends in Restaurants

ASSIGNMENT SUBMISSION COVER SHEET Submission witness 10 October 2008 Abstract This paper reports the trends in operation, targeted customers and design in eating place around the world. CURRENT TRENDS IN RESTAURANTS OVER THE WORLD Contents school text editionual matterbookbookmark-start INTRODUCTION textbookmark-end Service style Operating hours Menu and guest Site and Design Technology textbookmark-start TRENDS IN SERVICE STYLES textbookmark-end Million Top 5 Foodservice Operators in Europe (2006) textbookmark-start park TRENDS IN OPENING HOURS textbookmark-end exceptframe textbookmark-start WHAT IS longing ON RESTAURANT MENUS AND MAIN GROUP OF CUSTOMERS textbookmark-end As the nation is getting older, the restaurant menus must follow the needs of the elderly whose guts of taste is no longer precise. By that way, there atomic number 18 a large number of menus containing strong-flavour foods, especially spicies. In beverage area, people at present are coming back with beer. According to a survey by Gallup, in 2006, 41% of American drinkers said they drink beer most often. textbookmark-start DESIGN AND EQUIPMENTS textbookmark-end drawframe To satisfy the need of episodic and warm place for eating of customers, nowadays, the naturally looking materials are cosmos used for restaurant instead of glass and metal. Besides, warm colours desire light gray or chocolate brown are to a fault 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 design 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 eatery Association showed that 63% of customers want to get quick electronic service at their table. drawframe 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 familiar way is to use the high-technique cooking machine that can reduce the ache of energy.The modern and widely used gas fryer, for instance, can save up to 50% for gas and 80% for electricity. textbookmark-start CONCLUSION textbookmark-end textbookmark-start REFERENCE textbookmark-end REPORT &038 SURVEY Rowe, M. (2007) Chew on this, Restaurant Hospitality Dining Insight Study 2007 National Restaurant Association, (2007) Whats Hot &038 Whats Not Chefs survey ARTICLES LaFave, C. (2008) Business All wickedness Long, Restaurants &038 Intuitions Magazine Panitz, B. 2002) Food Trends Tracking Whats Hot and Whats Not, Restaurants USA magazine Hamaker, S. S. (2000) voluptuous by Design Creating an Unforgettable Dining Experience, Restaurants USA magazine PODCASTS WEBSITES Horizons news, teetotum 100 food service operators in Europe, horizonsfor success. com Foodservice Industry News, (2008) Food pretension 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)