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Transcript of Restaurant Industry Overview □In this presentation, general information about restaurant industry...
![Page 1: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/1.jpg)
Restaurant Industry
Overview□In this presentation, general
information about restaurant industry will be given.
Goal□To introduce the dynamics of
Restaurant Industry
![Page 2: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/2.jpg)
Objectives
□ To learn the history of the Restaurant Industry
□ To learn the founders and leaders of Restaurant
□ To give statistical information about Restaurant Industry
□ To learn restaurant ownership type□ To analyze restaurant concepts□ To introduce some restaurant
technologies
![Page 3: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/3.jpg)
Where have we come from…
□Cooking in Quantity…□Boulanger’s Restoratives…□Food Guilds…□Inns & Taverns…□Early 20th Century…□Diners, Drive-ins, Speakeasies, and
Roadhouses…□Franchising…
![Page 4: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/4.jpg)
Founders and leaders…
□Boulanger□Marie-Antoine Careme□Georges-Auguste Escoffier□Delmonico Brothers□Cesar Ritz□George Pullman□John Krueger□Ray Kroc
![Page 5: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/5.jpg)
Major changes…
□System of Inns and Taverns□The American Plan□1820s Restaurants□Railroad Car□Cafeteria
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Important Concepts and Technological Leaps
□1803 – the first ice refrigerator□1815 – the first industrial foodservice operation in our
nation was begun when Robert Owen opened a dining facility for this workers and their families
□1825 – the first gas stove□1834 – Bowery Savings Bank of New York began and
employee dining program, which is still in operation today.□1855 – Harvey Parker offered the first a la carte menu as
part of the European plan at the original Parker House in Boston.
□1860s – the development of the first dishwashing machine□1860s – the first martini was made in San Francisco’s
Occidental Hotel
![Page 7: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/7.jpg)
Restaurant timeline…
□ Europe
□1800 – 1833 – Careme fashioned “La Grande Cuisine”
□1825 – La Physiologie Du Gout published by the world’s best know gourmet, Brillat-Savarin
□1825 – 1858 – Alexis Soyer gained culinary eminence. Wrote Gastronomic Regeneration. Introduced steam cooking at Reform Club, Long, in 1840s. Only chef to be mentioned in Britain’s Dictionary of National Biography.
□1880 – 1900 – Cesar Ritz enticed the elite from their homes to hotels for entertaining. Managed the Claridge, the Carlton, and the Savoy.
□1880 – 1935 – Auguste Escoffier, known as “chef to kings and king of chefs,” worked with Ritz, published Le Guide Culinaire (1907), considered by many to be the New Testament of Cookery.
![Page 8: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/8.jpg)
Restaurant timeline…□ United States
□ 1670 – First coffee house in Boston, served coffee and chocolate.□ 1794 – French refugee opened a restorator in Boston. Served truffles, cheese fondue, and
delicious soups.□ 1829 – America’s first restaurant opened, Delmonico’s in New York City, served lunch,
and had a lady cashier. First of more than a dozen eating establishments that brought the name “Delmonico’s” to pre-eminence in the service of fine food.
□ 1881 – Louis Sherry opened his first restaurant, developed the art of catering.□ 1890s – The John R. Thompson Company operates first extensive commissary system
(Chicago).□ 1916 – Nathan’s Famous Hot Dogs, Coney Island, NY (Nathan Handwerker)□ 1920 – Orange Julius opened in California by Julius Freed□ 1921 – White Castle Hamburgers opens in Wichita Kansas□ 1925 – Howard Johnson’s opens in Wollaston, MA□ 1926 – Pizzeria Regina, Anthony Polcari, Boston, MA□ 1926 – Maid-Rite, Floyd Angell, Muscatine, Iowa□ 1929 – Karmelkorn, WY□ 1932 – Krystal, Chattanooga, TN□ 1934 – Steak ‘n Shake, Normal IL□ 1936 – Carvel Ice Cream, New York NY□ 1936 – Papa Gino’s, Boston MA□ 1937 – Krispy Kreme, Salem NC (Vernon Rudolph)□ 1938 – Big Boy, Glendale CA□ 1939 – Country Kitchen, Cincinnati OH
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Restaurant timeline…
□ United States□ 1940 – Dairy Queen, Joliet IL□ 1944 – Baskin Robbins□ 1948 – McDonalds, San Berdoo CA (Maurice & Dick McDonald)□ 1950 – Dunkin Donuts□ 1951 – Jack in the Box□ 1952 – KFC, Corbin NY (Colonel Sanders)□ 1954 – Burger King, Miami FL (James Mclomore/Dave Edgerton)□ 1958 – IHOP, Toluca Lake CA□ 1958 – Sizzler, Culver City CA□ 1958 – Pizza Hut, Wichita KS□ 1958 – S’barro, Brooklyn NY□ 1959 – Little Caesars, Garden City MI□ 1960 – Domino’s Pizza□ 1960 – Hardees□ 1962 – Taco Bell□ 1965 – TGI Fridays□ 1967 – Chick-fil-a□ 1968 – Red Lobster□ 1969 – Wendy’s□ 1969 – Long John Silvers□ 1969 – Cracker Barrel
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Restaurant timeline…
□ United States□ 1971 – Schlotzskys□ 1971 – Starbucks□ 1972 – Popeyes□ 1972 – The Cheesecake Factory□ 1972 – Ruby Tuesday□ 1974 – Subway□ 1980 – Applebees□ 1980 – Fuddruckers□ 1982 – Olive Garden□ 1983 – Quizno’s□ 1983 – Papajohn’s Pizza□ 1983 – Hooters□ 1988 – Outback Steakhouse
![Page 11: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/11.jpg)
Major Market Share…
Leading Contract
Management Firms
($million)
0
500
1000
1500
2000
2500
3000
3500
4000
4500
5000
Sodexho Aramark Compass Delaw are North HMS Host
Leading Contract Management Firms
2004
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Major Market Share…
Largest Independent Restaurants
($million)
0
5
10
15
20
25
30
35
40
Tavern Hilltop Joe's Bob Chinn's Spark's
Largest Independent Restaurants ($million)
2004
![Page 13: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/13.jpg)
Major Market Share…
Top Quick Service & Fast Food ChainsOutletsMarket Share
□McDonalds 13,099 43%□Burger King 8,248 19%□Wendy’s 5,315 13%
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Major Market Share…
Top Concepts…□Asian Panda Express31.81%□Pizza Pizza Hut 13.4%□Italian Olive Garden 33.35%□Quick Service Boston Market 28.6%□Sandwich Subway 30.8%□Steak/BBQ Outback 32.44%□Coffee/Snack Dairy Queen 20.60%
![Page 15: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/15.jpg)
Employment data…
□Employs 12.2 million people
□9% of employed persons
□Increased training in 2005
□Labor-intensive□Almost ½ of the
nation has worked in this sector
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Contributions to the general economy
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Restaurant Ownership Type
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Partnership
□A partnership is the relationship existing between two or more parties who join to carry on a trade or business. Each party contributes money, property, labor or skill and expects to share in the profits and losses of the business.
□A good example is the Trabant University Center Food Court, it is staffed by both Aramark employees and Delaware students, but is still owned as well by the University.
![Page 19: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/19.jpg)
Pros and Cons
□Sharing Profits□Two heads are better than one….□Liability Issues□Management and Control
![Page 20: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/20.jpg)
Leasing
□Most Restaurants most commonly use the Ground Lease. Ground means that a tenant pays for long term use of a specified property for an period of time, usually 2-5 years.
□And example is most every restaurant on Main Street that pays money to the owners of the buildings and the town.
![Page 21: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/21.jpg)
Pros and Cons
□Leasing is less capital-intensive.□Capital assets may fluctuate in
value. □Leasing may provide more flexibility
to a business.□If the successful, lessors may
demand higher rental payments.
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Franchising
□Franchising is essentially buying a pre built Restaurant and the ideals and name that come with it. Franchisees not only use a franchiser’s product, service, and trademark, but also the complete method for conducting the business, such as the marketing plan and operations manuals.
□Darden Properties, McDonalds, and other QSR’s are prime examples of this.
![Page 23: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/23.jpg)
Pros and Cons
□ As practiced in retailing, franchising offers franchisees the advantage of starting up a new business quickly based on a proven trademark and formula of doing business, as opposed to having to build a new business and brand from scratch.
□ For some consumers, having franchises offer a consistent product or service makes life easier, they know what to expect when entering a franchised establishment.
□ Loss of control and self thought.□ Too many franchises in one place can become an
eyesore.
![Page 24: Restaurant Industry Overview □In this presentation, general information about restaurant industry will be given. Goal □To introduce the dynamics of Restaurant.](https://reader036.fdocuments.in/reader036/viewer/2022062321/56649e0d5503460f94af60fe/html5/thumbnails/24.jpg)
Contract Management
□Contract Management is used by a Restaurant owner who wants to own the property, but do not want the hassle of running the business.
□Darden Properties and Carlson Restaurants Worldwide Inc.
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Prevailing Terms
□Manager vs. Owner – Who wins?□To sue or not to sue….that is the
question.□Your place or mine?
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Pros and Cons
□ Allows an owner to essentially remain hands off and just watch the P&L statement.
□ Most managements companies in today’s world have vast experience in what they do, and are commonly able to better run a Hotel than your average person.
□ The owner has to pay the management company a set amount of money. And the management company always will get their cut regardless of how bad or well the Hotel is doing.
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Restaurant Concepts
Profitable and Satisfying the Owner
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Restaurant Concepts
□ A blue print for restaurant business□ Décor, Menu, Style and Location□ PR, Advertising, The Promotion and
The Operation itself□ Restaurant Name and Restaurant
Owner
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Variations Among Restaurants
□ Menu Items□ Food Quality □ Menu Prices□ Service□ Ambience
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Service
□ Table Service□ Counter Service□ Room Service□ Self Service □ Takeout or Delivery Service
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Catogories of Restaurants
□ Quick Service □ Midscale Restaurant □ Upscale Restaurant
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Types of Restaurants
□ Fast Food□ Fine Dining
Restaurant□Ethnic Restaurant□Specialty
Restaurant
□Chain Restaurant□Theme Restaurant □Tops Restaurant
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Dude? Where’s my check pad? New and coming technology….
□RFID Tagging□Wireless□Programmable menus□CRM□Automation□Biometrics□Self Service Cooking