Food Establishments - Which One To Choose?

Time for reading: ~13 minutes Last Updated: October 04, 2022
Food Establishments - Which One To Choose?

Today, people are presented with a wide selection of various restaurants where you can not only eat deliciously, but also relax. However, each of them has its own requirements and rules, and, accordingly, its own pricing policy. The restaurant is the highest link in the catering system. The word "cafe" refers to establishments of different levels. Prices for meals in cafes are usually not

Understanding the forms and types of food establishments is sometimes quite difficult. And this applies, mostly, not even to visitors, but to owners of establishments. After all, in fact, the guest of the establishment does not care what status the establishment has, as long as they are fed deliciously, but for entrepreneurs, on the contrary, it is very important what their project will be called. Of course, everyone wants to become a restaurant owner, opening, in fact, a cafe with dining room and cafeteria functions. And all because the restaurant sounds proud and attracts the right audience.

For example, in France, not so long ago, a bill was considered at the highest level to deprive more than 30% of food establishments of the "restaurant" status . It turned out that they work with semi-finished products of high readiness, that is, they subject the dish to minimal heat treatment before serving, and this is unacceptable for a restaurant.


A clear demarcation and definition of the forms of food establishments will help visitors to understand where exactly he came and what he should expect from the menu and service of this place. Today, the following main forms and types of food establishments found all over the world can be distinguished.


The restaurant is the highest link in the catering system . The restaurant is a place of elite recreation and exquisite food. A good table setting, cutlery, napkins, flowers, high-quality service, a varied and original menu with signature dishes are mandatory.

A very important criterion for restaurants is the complexity of cooking. That is, the products go through the entire process from washing the partition to heat treatment directly in the restaurant's kitchen. If the establishment buys pre-prepared or, for example, frozen meals, it can no longer be called a "restaurant".

The restaurant menu must include several items: cold and hot snacks, salads, first courses, second courses, signature dishes, desserts, alcoholic and non-alcoholic drinks.

The restaurant also offers a table reservation service.

The interior of the restaurant is maintained in a certain style, which corresponds to the name. Refined furniture, unusual lighting, branded tableware are mandatory attributes of a modern restaurant.

Restaurants have a high level of service — each table is served by a separate waiter who takes and brings orders, monitors the cleanliness of the table, changes dishes, gives advice on choosing dishes and drinks, and monitors the comfort of restaurant guests in general. Its work is controlled by an administrator.

Also, the restaurant administration should ensure the organization of rest and entertainment programs for guests. The restaurant is a place where you can not only eat delicious food, but also relax, so it is characterized by music and show programs, performances by artists and even the organization of theatrical performances.



One of the most common food establishments.

Today, the word "cafe" refers to establishments of various levels. Prices for meals in cafes are usually not high, which is achieved due to the range of dishes on offer: it is either traditional national cuisine or semi-finished products of quick preparation, as well as inexpensive snacks and drinks.

Large cafes are designed for the general public: families come here, young people and adults visit. Therefore, the cafe usually has several rooms: a common room, a children's room and a bar.

Sometimes benches and sofas can be used instead of chairs in cafes. A children's playground with toys or mini-attractions can be located in the children's room.

Also. Cafes can be narrowly specialized. By theme and interior design: children's, student, corporate, art cafe. They can be seasonal or permanent (depending on the time of operation). And according to the method of service, they can be with waiters, with self-service, distribution line, buffet tables, etc.

Such food establishments can be opened everywhere: hotels, cinemas, museums, theaters, shopping and entertainment centers, recreation parks, places of mass festivities - on-site service, mobile and street cafes.



A typical bistro is something between a small, inexpensive restaurant and a cafe. The word "bistro" usually refers to an establishment where a visitor can have a good meal, without counting on the special delicacy of the dishes and the variety of the menu. Inexpensive, quickly prepared meals are offered here.

As for drinks, the bistro focuses on non-alcoholic drinks: tea, coffee, juices, mineral water, milkshakes.



Canteen is a format of a catering establishment that does not lose its position in the market. Canteens can be publicly accessible (for a mass visitor) or serve a high-ranking group of people. Such catering establishments prepare and sell dishes and culinary products based on the menu for each day.

Dining rooms, usually. They are opened at schools, kindergartens, universities, sanatoriums. Rest houses, boarding houses, private companies and state institutions. They can be both broad-based and highly specialized: dietary, medical, etc.



A food establishment that serves fast food (from semi-finished products), pastries and confectionery, purchased goods and beverages for on-site consumption. Buffets are located at cultural, educational and sports facilities. This format of establishments is characterized by a limited number of seats for a relatively small number of visitors, as it does not involve a long stay in the hall. In a word, a buffet is an establishment for a quick snack.

There are minimum requirements for the organization of buffets: the presence of a sign, menu and price list, a buffet counter, places for eating while sitting or standing, a toilet room. Serving dishes in earthenware, polymer and disposable dishes is permissible for a buffet.


In principle, such a restaurant is not much different from a buffet. Buffets in universities are often called a cafeteria. Sports and shopping centers, theaters and cinemas, museums. They work on a self-service system. All dishes are placed on the distribution line, and the visitor can choose his own. The main difference from the buffet is a wider range of hot drinks.



A pizzeria is a food establishment that must have its own kitchen, as there is always fresh pizza prepared quickly and with high quality.

Like any catering establishment , it must be equipped with powerful refrigeration equipment. However, the main equipment for a pizzeria is an oven. Today, microwave ovens are often used in such establishments , which are characterized by large dimensions and shorten the baking time.

Also, mandatory equipment for a pizzeria includes blenders, food processors, dough mixers, etc. Very often, such machines are combined into one complex.



Taverns are usually distinguished by their design. Being old-fashioned or old-fashioned establishments, they are easily recognizable among modern bars and eateries. Restaurants, cafes, pubs, etc. Various antiques, weapons, old photographs, autographs of famous people who visited this institution, etc. hang on the walls.

A tavern is a place where people go to eat and drink. It is a place of pleasant meetings with company, interesting acquaintances and heart-to-heart conversations, often with the owner of the tavern himself, who, usually, can not only advise what to eat or drink, but can also support any conversation.



Trattorias are restaurants that offer many dishes of traditional and popular Italian cuisine. Very often they offer a wide selection of wine. The service is friendly, the atmosphere is informal and relaxed.



The pub takes 40% of its regular evening footfall, compared to 15% at lunchtime. Pub visits by men are typically 2-2.5 times higher than by women, with a high percentage of younger groups. In addition, the occupancy of pubs is heterogeneous in terms of time: peak sales occur after 21:00, in particular, from Friday to Sunday.

Pub decor is based on Victorian or Edwardian styles: dark warm tones, subdued lighting and sophisticated glass. The pub's individuality is enhanced by wall hangings, ornamentation and personal touches introduced to create a comfortable atmosphere.



The emphasis in bars is on alcoholic drinks. There are several types of bars. One of the most common is a beer bar. A wide variety of beer is served here: ale, lager and stout. They differ in grain fermentation technology. With the help of "top fermentation" technology, ale is obtained, "bottom fermentation" - lager, which is lighter and more saturated with carbon dioxide than ale. Stout is the darkest and strongest beer.

Bars serve hot and cold snacks with beer.

In the wine bar, the main emphasis is on the most diverse bouquets of wines. Wines are served in bottles or poured from barrels. In such a bar, special requirements are placed on the bartender (he is called a sommelier): he must have an excellent understanding of wines and be able to choose the right wine for a guest of the establishment .



Usually, the institution is not very large in size , arranged in such a way as to create coziness and a relaxed atmosphere.

The main difference between coffee shops and other establishments is a wide selection of coffee and coffee drinks. People come to coffee shops not to eat, but to taste their favorite drink, meet with friends or, often, with business partners.

A significant factor in the popularity of the "coffee" business is relatively small investments in equipment (if compared with a restaurant). A coffee shop does not need expensive stoves, steam convectors, etc. As for the staff, you don't need a whole staff of qualified chefs. The main equipment of the coffee shop is a professional coffee machine, a coffee grinder and other additional devices (mixer, blender, etc.), as well as refrigerators. After all, a small coffee shop can pay for itself in a year or two after opening.

The main component of the coffee shop menu is the coffee menu — a list of coffee drinks with a detailed description and prices.

Coffee and coffee drinks are prepared by specially trained people - baristas.

Both coffee machines and traditional Turks, as well as various alternative methods of coffee preparation, can be used to prepare coffee.

Also, coffee shops usually offer a fairly wide selection of pastries and desserts with coffee. Sometimes the menu of a coffee shop may contain a limited number of semi-finished dishes of high readiness, however, its basis is still coffee and pastries. In this case, the coffee shop should also have equipment for thermal processing of semi-finished products and preparation of cold snacks, and confectionery equipment for the bakery (if pastries and sweets are prepared on site).

Almost the same requirements apply to the organization of coffee shops. How to a restaurant and a cafe. The hall should have enough seats for guests and their free movement, service is performed by waiters, and you can order a drink or a meal yourself in the bar area, hence the mandatory presence of a bar counter, thermal and refrigeration showcases for the demonstration and sale of some dishes.


Fast food establishment (Fast food) (PREMIUM)

Fast food is the fastest growing sector of food establishments . They tend to focus on foods with universal appeal such as hamburgers, chicken, and ice cream. Many fast food operators are expanding their standards, trying to expand the selection of dishes and meet the changing demand of visitors with dignity: for example, vegetable salads and snacks, French fries, Italian spaghetti, French croissants, etc.

The packaging of takeaway dishes has an excellent commercial appearance, as well. The corporate symbol of the company, displayed on napkins, containers and packages.

The location of such establishments in places with high traffic plays a very important role for the company. In addition, they need ample parking and a wide, eye-catching entrance. Very often, similar establishments are opened in large supermarkets and shopping centers.


The principles of organization and preparation of food in such establishments are different, since the main requirement for this category is only quick preparation and delivery of food. The following types of fast food establishments can be singled out

  • Western-style fast food - such as "McDonald's", "Burgers King", etc. The menu includes hamburgers, French fries, cold and hot drinks, milkshakes. Visitors make their own orders at the counters and pay immediately, and receive their food in a matter of minutes. Takeaway food is also widely practiced in such establishments.
  • Fast food establishments based on national cuisine. The national orientation is emphasized not only by the range of dishes, but also by the design elements, the interior and the name of the establishments . This category includes fast food Chinese restaurants, etc.
  • Food establishments , the concept of which is based on a certain product. Despite the fact that the "key" product is present in almost all fast food establishments , in this category it is placed on the first place in terms of importance and is designed conceptually. Examples of such food establishments are pizzerias and sushi bars of a lower price category.
  • "Quick&Casual". Establishments embodying the idea of ​​reincarnation of canteens into modern fast food . It is a certain hybrid between a classic fast food and a restaurant. They are characterized by a fairly extensive menu, a large room, and the absence of disposable dishes. Meals are prepared on the spot, but not to the order of the visitor, but in advance. After all, the customer can quickly and deliciously and has a wide choice. There are usually no waiters in such establishments. They are equipped with distribution lines, where the visitor can see a variety of dishes, immediately pick them up and pay. This sector of food establishments is currently actively developing and attracts regular visitors who do not have the opportunity to eat at home every day, but do not want to spoil their digestion. Such a menuestablishments are close in range and, even, quality to restaurants, but their pricing policy is much more attractive, since the main profit of the establishment is due to high attendance.
  • Non-branded outlets selling "fast" food: chebureks, hot dogs, sausages in dough, burgers, French fries. They often work without their own boarding hall. Or with a small room with racks. However, due to low prices and availability, they have a fairly large circulation (up to 500 people per day). The main feature of such restaurants is takeaway food. The points themselves are located either directly on the street or in kiosks.
  • Fast food in the "Coffee-to-go" format. The cafe provides self-service, disposable tableware, and the absence of alcoholic beverages and cuisine on the menu (food is delivered to the establishment several times a day). In addition to coffee and drinks, they also have pastries and snacks. It is assumed that about two minutes are spent on customer service in such establishments . In such cafes, too. Coffee and takeaways are widely available.
  • Free-flow means "free access". A kind of hybrid of fast food, restaurant and buffet. Several things distinguish free-flow from the usual fast food . For example, elements of theatrics and shows during cooking, in the middle of the hall, right in front of the visitor. In institutionsfree-flow, along with traditional production workshops, an open kitchen is provided, where, in fact, the show takes place - cooking. Of course, only what really pleases the eye is presented for general inspection: how vegetables are fried in their own juice, dumplings are molded, meat is pounded, chickens are filleted. Chefs perform all these everyday tasks quite artistically. Free-flow involves the free movement of visitors around the hall with the possibility of independently choosing dishes prepared in their presence. In traditional free-flow, there is no distribution principle that forces a person to stand in line and go through the entire assortment line, there should be no queues. Therefore, usually, such establishments significantly outnumber traditional fast food restaurants in terms of floor space.

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