![]() | This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 |
Michelin links to a tire company here. has some more background on the Michelin food guide. — Preceding unsigned comment added by 204.162.121.133 ( talk) 03:08, 13 August 2003 (UTC)
I think it would be almost impossible to create such a list while maintaining NPOV. Famous in whose opinion? Michelin's? Zagat's? I move to delete this section, which as it is, only has 2 entries. In fact, I'm gonna be bold and just do it, feel free to revert if you feel that this has been done in error Clemenjo 04:22, 24 August 2007 (UTC)
can we have a discussion on the people who work at a restaurant? for instance what is a sky cap?? -- Oldman 01:34, 17 Apr 2005 (UTC)
"Trattoria" was a requested article, but now redirects here. This type of restaurant should be explained here, if this is to be kept. -- Beland 02:39, 12 October 2005 (UTC)
I'd removed almost all external links except those few with general information on restaurants. I do not think this article should serve as web directory or promotional tool. Pavel Vozenilek 21:53, 7 February 2006 (UTC)
At the start of the History section the sentence used to say "In China, food catering establishments..." somene removed China (presumably as redundant since Hangzhou is mentioned a few words later). I removed "In,". Mikkalai reverted my edit. I'm not sure how "In, food catering establishments which may be described as restaurants were known since 13th Century in Hangzhou" makes any sense. Was this a mistaken reversion? Is there an objection to simply having "Food catering establishments..." -- Siobhan Hansa 13:56, 9 January 2007 (UTC)
A recent editor made this unreferenced claim The pubs of regional Australia are playing an increasingly important role as places to dine out as part of an edit that (looking at the editors contribution history, seemed to be mainly focused on a guide to dining in Australian pubs. I was wondering if other editors with a better knowledge of the Australian restaurant sector could confirm this, and if so, whether there was a reference we could quote. Thanks -- Siobhan Hansa 22:31, 12 January 2007 (UTC)
The result was no decision due to apathy. -- Jeremy ( Blah blah...) 05:56, 25 June 2008 (UTC)
Hajhouse (
Talk |
Contribs) has suggested that the article
Types of restaurants be merged into his article. Please discuss here.
This is just the very beginningest of ideas, with the idea being that rather than define every different type of restaurant, we might instead describe the different axis of restaurant service. This came to mind yesterday when I was reading 'Heat' by Bill Buford, and it mentioned the 3-star review of Babbo that the New York Times gave it, specifically because the food was wonderful and the service was good, but the music was loud rock and roll; so, expensive, sit-down, casual dress code, informal table setting. On the current 'types', we don't provide for that, it's not Fine dining, but it's Mario Batali's restaurant, and certainly not a casual eatery. So I patched together this idea of instead discussing the different ways of classifying restaurants. It needs a lot of work, and may well be a blind alley, but I thought I'd present it. -- Thespian 12:19, 13 November 2007 (UTC)
Restaurants are divided into types along a number of parameters, though except in unusual cases, a restaurant will only possess one distinction in each type of service. Terminology can be complex, as some terms are used in several different contexts (family-style, for example, can be a type of service or a method of presentation; formal can refer to the service or to the dress code, though they often ).
Restaurants can range from very low cost to quite expensive. Terms to describe this can be, 'low-cost', 'mid-range', and 'expensive', though other indicators can be used. Additionally, terms such as 'mid-range' will often be relative to the area, and will require knowledge of what constitutes the extremes of the area's prices.-- Thespian 12:19, 13 November 2007 (UTC)
Service in restaurants can range from self service to elaborate table side service. The most basic services are fast food, deli counter-style, and cafeteria. In these styles, customers are required to approach the food preparation areas, request food, and subsequently seat themselves (if seating is provided).
Less basic services are provided at buffets, where a customer is usually seated at a table, and provided some services by a waiter, such as beverages being brought to the table. Another low-service food is called family-style, where customers are sat together (sometimes in groups with strangers). Food is brought to the table by a server on shared plates. Similar are cart-style service, where servers wheel carts around the seating area and the customer chooses as at a buffet (Chinese dim sum frequently uses this service method).
More elaborate, but more common are sit-down restaurants, with each customer selecting an item from a menu for delivery to the table by service staff. Sit-down service can range from casual to quite formal. Buffets and cart-style restaurants often provide two types of service; buffet style for brunch or lunch, and sit-down during dinner hours.-- Thespian 12:19, 13 November 2007 (UTC)
The dress code of a restaurant often correlates to the cost of service, however, it is not uncommon to find mid-range cost restaurants that require a jacket, or have a 'no jeans' rule, or to find expensive restaurants that allow less formal attire. In North America, dress codes are short, and typically expressed as such:
-- Thespian 12:19, 13 November 2007 (UTC)
Additionally, in sit-down restaurants, the environment can be created by the use of formal or informal table settings.-- Thespian 12:19, 13 November 2007 (UTC)
Restaurants also divide themselves along the region of the world where their food comes from, such as being a French restaurant or a Chinese restaurant. Restaurants can blend styles, or express refinements of the food in this fashion (for example, a restaurant might be 'Italian', meaning traditional Italian foods, or 'Italian-American', meaning Italian foods as interpreted in the United States for the past few decades).
The lead sentence A restaurant is a retail establishment that serves prepared food to customers. [1] just doesn't seem right to me. That definition could include some qiki-marts where the clerk pumps the "cheese" onto your nachos and almost all pubs and bars which are different, and doesn't include non-retail (in the traditional sense of the word) establishments like club restaurants (private, invitation only or in some way restricted i.e. US Military Officer's clubs and the US Senate restaurant).
I'd like to suggest an opening sentence something along the lines of:
A restaurant is an establishment that generally prepares and serves food to order, which is eaten on the premises, though the term has been used to describe establishments that also provide take-out, food delivery services and non-institutional cafeterias or buffets... Awotter 21:33, 3 December 2007 (UTC)
"According to the Guinness Book of Records, the Sobrino de Botin in Madrid, Spain is the oldest restaurant in existence today. It opened in 1725."
However, the Griechenbeisl of Vienna, Austria, was established in 1447. ( 70.156.58.29 ( talk) 02:46, 21 March 2008 (UTC))
"there are general laws which should be implied on any food product: <...> All ingredients of the food must be stated under the heading 'Ingredients' and must be stated in descending order of weight. Moreover, certain ingredients such as preservatives must be identified as such by the label ‘Preservatives’,<...>"
what about food in restarants? are there any rights to allow me to know all ingredients of the food served in restaurant? for example i may have alergic reactions to some food additives or would like just to avoid some additives for other reasons. if there are such regulations, then it would be nice to have them included in the article. Raigedas ( talk) 11:49, 1 August 2009 (UTC)
Is the line "Professional artisans of cooking are called chefs" some sort of joke? I think it should be removed. It certainly doesn't belong where it is now. —Preceding unsigned comment added by 128.36.164.147 ( talk) 19:11, 25 December 2009 (UTC)
Do you think adding something about wasted food is good: http://www.endhunger.org/food_waste.htm Stars4change ( talk) 05:29, 11 April 2010 (UTC)
Italic text== el rualet ==
ristorante bar a dongo (co) sul lago di como . cucina tipica. enoteca e bar accogliente —Preceding unsigned comment added by 93.35.234.170 ( talk) 16:30, 7 May 2010 (UTC)
![]() |
An image used in this article,
File:Amarillo Texas Big Texan Steak1 2005-05-29.jpg, has been nominated for deletion at
Wikimedia Commons in the following category: Deletion requests November 2011
Don't panic; a discussion will now take place over on Commons about whether to remove the file. This gives you an opportunity to contest the deletion, although please review Commons guidelines before doing so.
This notification is provided by a Bot -- CommonsNotificationBot ( talk) 00:22, 18 November 2011 (UTC) |
Hi all. I made a bunch of changes in one go, so here's an explanation:
In addition, a couple other points:
Anyway, hope that answers any possible questions and shiz. -- The Potato Hose ↘ 06:01, 29 April 2013 (UTC)
I think we should add some information of the history of restaurants from this site (based on the book "Drink: A Social History of America" by Andrew Barr) with the development of the restaurant in America from the colonial era where people were served cafeteria/buffet-style until hotels began serving food in courses and increased variety in menus.
I've amended the reference to Ma Yu Chin's Bucket Chicken House (which I thought had to be a joke at first btw!) to say that it's claim to priority is not universally accepted. There is apparently no documentation of their claim to be found.Unsigned
Merger complete. Information from
Piqueteadero has been merged into this article, per the merge result at
Wikipedia:Articles for deletion/Piqueteadero.
NorthAmerica
1000 02:06, 20 June 2014 (UTC)
This has no place in the article. One, it was inserted by an IP who only edited Wikipedia to spam this NPD group via references, and more importantly it's completely irrelevant. The restaurants in the United States increased one percent in a single year? That is not an appropriate level of detail for a summary style article and, in the context of this article, is trivia, at best, using a primary source, which should be avoided on Wikipedia articles. Between WP:SPAM, WP:PRIMARY, and plenty of others, there's no real cause to include this material (and this source) in the article. - Aoidh ( talk) 06:48, 28 June 2014 (UTC)
(Redacted) — Preceding unsigned comment added by Jormamies ( talk • contribs) 18:35, 28 June 2014 (UTC)
One of our honoured members has tried to add highly relevant information to the article:
(Redacted) [1]
I have been following for years some older member's activity sadly it is common that people remove highly relevant information without discussing about it first. I am very sorry for that these kind of situations are common in Wikipedia.
Some users seems to think that they are better than other users and will prevent them contributing to Wikipedia. I believe that we should always discuss aboout the relevance of the information and make desicions together. Many older members have also removed relevant information if it had contained typos. I believe that even in these kind of situations we can help each other and give help instead of trying to smash new members down. Some old members have also removed unsourcesd material right away, even if we can mark unsourced material first and give new members more time to look for the best sources available.
Wikipedia has many fully unsourced articles and they are left as it. I have seen many decent article bodies with relevant sources to be removed right away or by discussing about significance in a ridiculously short time of three days!
People should help each other making Wikipedia better, not allowing moderators and old members to show favoritism to older members or discriminating new members. Jormamies ( talk) 18:35, 28 June 2014 (UTC)
Hello, I would like to comment:
That being said, the inclusion of data about the industry are pertinent as are the relationship to the American economy. I would suggest looking amongst more reliable sources that would put this in context to the economy. WSJ, NYT and Nation's Restaurant News are all good places to start. -- Jeremy ( blah blah • I did it!) 04:41, 30 June 2014 (UTC)
There are many differ types of restaurant concepts to choose from, when planning a new restaurant. It can be hard to decide which concept will be right for you. Before you settle on one particular concept, first consider the following: who’s your audience? What is your price range? Are you thinking formal or casual? Do you have a particular type of food in mind that you can build a brand around? Below are eight distinct types of restaurant concepts, from fast food chains to fine dining. Keep in mind that your restaurant design theme can blur the line between concepts to make it unique.
• Fast Casual:-One of the hottest trends at the moment is fast casual, which is a slightly more upscale (and therefore more expensive) than fast food.
•Family Style:-Family style dining, also known as casual style dining in the United States, offers moderately priced entrees from menus featuring a mix of classics cuisines, individualized with signature sauces, dips or other toppings cuisine.
• Fine Dining:-The term Fine Dining brings to mind all kinds of images, from crisp white table cloths to waiters in tuxedos. Fine dining, just as the name suggests, offers patrons the finest in food, service and atmosphere.
• Fast Food:-Fast food is the most familiar restaurant to most people. Chains like McDonalds and Burger King became popular in the 1950s, and helped spawn countless other concepts like Taco Bell, KFC and In-n-Out Burger. — Preceding unsigned comment added by Sharonmartin01 ( talk • contribs) 09:54, 12 December 2015 (UTC)
https://www.chowhound.com/post/historys-restaurants-566102 indicates ancient restaurants, as do many other articles with a simple search, https://www.thebalancesmb.com/a-history-of-the-restaurant-part-one-2888654, and there's Thermopolium; this article is written in a very post-colonialist POV. 172.58.231.49 ( talk) 12:35, 18 June 2020 (UTC)
A discussion is taking place to address the redirect
Ristorante. The discussion will occur at
Wikipedia:Redirects for discussion/Log/2021 March 19#Ristorante until a consensus is reached, and readers of this page are welcome to contribute to the discussion. signed,
Rosguill
talk 18:31, 19 March 2021 (UTC)
A discussion is taking place to address the redirect
Ristorante. The discussion will occur at
Wikipedia:Redirects for discussion/Log/2021 March 19#Ristorante until a consensus is reached, and readers of this page are welcome to contribute to the discussion. signed,
Rosguill
talk 18:31, 19 March 2021 (UTC)
Thee article was begun with American spelling, not British spelling, and per Wikipedia policy should be returned to the original spelling. Thank you. SiefkinDR ( talk) 13:22, 12 December 2021 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 19 October 2021 and 17 December 2021. Further details are available
on the course page. Student editor(s):
GAZTRONAMIC,
Littlehodgee.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 08:38, 18 January 2022 (UTC)
Under By Country/North America/United States, the following language is included: "The average person eats out five to six times weekly." The citation in the following sentence does not contain the quoted information. The information contained in citation 46 is at odds with the quoted language as 20% of any age group is the highest percentage of people who eat out three or more times a week, though this is not an average for any given week but instead a response to a poll asking for behavior that occurred in a particular week in 2016. As such, the quoted information is at the very least inconsistent with the data and at most not factual. 198.101.123.90 ( talk) 20:35, 29 September 2022 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 September 2022 and 8 December 2022. Further details are available
on the course page. Student editor(s):
Janyu150 (
article contribs).
— Assignment last updated by Janyu150 ( talk) 20:49, 27 October 2022 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 September 2022 and 8 December 2022. Further details are available
on the course page. Student editor(s):
Janyu150 (
article contribs).
— Assignment last updated by Rt2510 ( talk) 01:35, 27 November 2022 (UTC)
![]() | This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 |
Michelin links to a tire company here. has some more background on the Michelin food guide. — Preceding unsigned comment added by 204.162.121.133 ( talk) 03:08, 13 August 2003 (UTC)
I think it would be almost impossible to create such a list while maintaining NPOV. Famous in whose opinion? Michelin's? Zagat's? I move to delete this section, which as it is, only has 2 entries. In fact, I'm gonna be bold and just do it, feel free to revert if you feel that this has been done in error Clemenjo 04:22, 24 August 2007 (UTC)
can we have a discussion on the people who work at a restaurant? for instance what is a sky cap?? -- Oldman 01:34, 17 Apr 2005 (UTC)
"Trattoria" was a requested article, but now redirects here. This type of restaurant should be explained here, if this is to be kept. -- Beland 02:39, 12 October 2005 (UTC)
I'd removed almost all external links except those few with general information on restaurants. I do not think this article should serve as web directory or promotional tool. Pavel Vozenilek 21:53, 7 February 2006 (UTC)
At the start of the History section the sentence used to say "In China, food catering establishments..." somene removed China (presumably as redundant since Hangzhou is mentioned a few words later). I removed "In,". Mikkalai reverted my edit. I'm not sure how "In, food catering establishments which may be described as restaurants were known since 13th Century in Hangzhou" makes any sense. Was this a mistaken reversion? Is there an objection to simply having "Food catering establishments..." -- Siobhan Hansa 13:56, 9 January 2007 (UTC)
A recent editor made this unreferenced claim The pubs of regional Australia are playing an increasingly important role as places to dine out as part of an edit that (looking at the editors contribution history, seemed to be mainly focused on a guide to dining in Australian pubs. I was wondering if other editors with a better knowledge of the Australian restaurant sector could confirm this, and if so, whether there was a reference we could quote. Thanks -- Siobhan Hansa 22:31, 12 January 2007 (UTC)
The result was no decision due to apathy. -- Jeremy ( Blah blah...) 05:56, 25 June 2008 (UTC)
Hajhouse (
Talk |
Contribs) has suggested that the article
Types of restaurants be merged into his article. Please discuss here.
This is just the very beginningest of ideas, with the idea being that rather than define every different type of restaurant, we might instead describe the different axis of restaurant service. This came to mind yesterday when I was reading 'Heat' by Bill Buford, and it mentioned the 3-star review of Babbo that the New York Times gave it, specifically because the food was wonderful and the service was good, but the music was loud rock and roll; so, expensive, sit-down, casual dress code, informal table setting. On the current 'types', we don't provide for that, it's not Fine dining, but it's Mario Batali's restaurant, and certainly not a casual eatery. So I patched together this idea of instead discussing the different ways of classifying restaurants. It needs a lot of work, and may well be a blind alley, but I thought I'd present it. -- Thespian 12:19, 13 November 2007 (UTC)
Restaurants are divided into types along a number of parameters, though except in unusual cases, a restaurant will only possess one distinction in each type of service. Terminology can be complex, as some terms are used in several different contexts (family-style, for example, can be a type of service or a method of presentation; formal can refer to the service or to the dress code, though they often ).
Restaurants can range from very low cost to quite expensive. Terms to describe this can be, 'low-cost', 'mid-range', and 'expensive', though other indicators can be used. Additionally, terms such as 'mid-range' will often be relative to the area, and will require knowledge of what constitutes the extremes of the area's prices.-- Thespian 12:19, 13 November 2007 (UTC)
Service in restaurants can range from self service to elaborate table side service. The most basic services are fast food, deli counter-style, and cafeteria. In these styles, customers are required to approach the food preparation areas, request food, and subsequently seat themselves (if seating is provided).
Less basic services are provided at buffets, where a customer is usually seated at a table, and provided some services by a waiter, such as beverages being brought to the table. Another low-service food is called family-style, where customers are sat together (sometimes in groups with strangers). Food is brought to the table by a server on shared plates. Similar are cart-style service, where servers wheel carts around the seating area and the customer chooses as at a buffet (Chinese dim sum frequently uses this service method).
More elaborate, but more common are sit-down restaurants, with each customer selecting an item from a menu for delivery to the table by service staff. Sit-down service can range from casual to quite formal. Buffets and cart-style restaurants often provide two types of service; buffet style for brunch or lunch, and sit-down during dinner hours.-- Thespian 12:19, 13 November 2007 (UTC)
The dress code of a restaurant often correlates to the cost of service, however, it is not uncommon to find mid-range cost restaurants that require a jacket, or have a 'no jeans' rule, or to find expensive restaurants that allow less formal attire. In North America, dress codes are short, and typically expressed as such:
-- Thespian 12:19, 13 November 2007 (UTC)
Additionally, in sit-down restaurants, the environment can be created by the use of formal or informal table settings.-- Thespian 12:19, 13 November 2007 (UTC)
Restaurants also divide themselves along the region of the world where their food comes from, such as being a French restaurant or a Chinese restaurant. Restaurants can blend styles, or express refinements of the food in this fashion (for example, a restaurant might be 'Italian', meaning traditional Italian foods, or 'Italian-American', meaning Italian foods as interpreted in the United States for the past few decades).
The lead sentence A restaurant is a retail establishment that serves prepared food to customers. [1] just doesn't seem right to me. That definition could include some qiki-marts where the clerk pumps the "cheese" onto your nachos and almost all pubs and bars which are different, and doesn't include non-retail (in the traditional sense of the word) establishments like club restaurants (private, invitation only or in some way restricted i.e. US Military Officer's clubs and the US Senate restaurant).
I'd like to suggest an opening sentence something along the lines of:
A restaurant is an establishment that generally prepares and serves food to order, which is eaten on the premises, though the term has been used to describe establishments that also provide take-out, food delivery services and non-institutional cafeterias or buffets... Awotter 21:33, 3 December 2007 (UTC)
"According to the Guinness Book of Records, the Sobrino de Botin in Madrid, Spain is the oldest restaurant in existence today. It opened in 1725."
However, the Griechenbeisl of Vienna, Austria, was established in 1447. ( 70.156.58.29 ( talk) 02:46, 21 March 2008 (UTC))
"there are general laws which should be implied on any food product: <...> All ingredients of the food must be stated under the heading 'Ingredients' and must be stated in descending order of weight. Moreover, certain ingredients such as preservatives must be identified as such by the label ‘Preservatives’,<...>"
what about food in restarants? are there any rights to allow me to know all ingredients of the food served in restaurant? for example i may have alergic reactions to some food additives or would like just to avoid some additives for other reasons. if there are such regulations, then it would be nice to have them included in the article. Raigedas ( talk) 11:49, 1 August 2009 (UTC)
Is the line "Professional artisans of cooking are called chefs" some sort of joke? I think it should be removed. It certainly doesn't belong where it is now. —Preceding unsigned comment added by 128.36.164.147 ( talk) 19:11, 25 December 2009 (UTC)
Do you think adding something about wasted food is good: http://www.endhunger.org/food_waste.htm Stars4change ( talk) 05:29, 11 April 2010 (UTC)
Italic text== el rualet ==
ristorante bar a dongo (co) sul lago di como . cucina tipica. enoteca e bar accogliente —Preceding unsigned comment added by 93.35.234.170 ( talk) 16:30, 7 May 2010 (UTC)
![]() |
An image used in this article,
File:Amarillo Texas Big Texan Steak1 2005-05-29.jpg, has been nominated for deletion at
Wikimedia Commons in the following category: Deletion requests November 2011
Don't panic; a discussion will now take place over on Commons about whether to remove the file. This gives you an opportunity to contest the deletion, although please review Commons guidelines before doing so.
This notification is provided by a Bot -- CommonsNotificationBot ( talk) 00:22, 18 November 2011 (UTC) |
Hi all. I made a bunch of changes in one go, so here's an explanation:
In addition, a couple other points:
Anyway, hope that answers any possible questions and shiz. -- The Potato Hose ↘ 06:01, 29 April 2013 (UTC)
I think we should add some information of the history of restaurants from this site (based on the book "Drink: A Social History of America" by Andrew Barr) with the development of the restaurant in America from the colonial era where people were served cafeteria/buffet-style until hotels began serving food in courses and increased variety in menus.
I've amended the reference to Ma Yu Chin's Bucket Chicken House (which I thought had to be a joke at first btw!) to say that it's claim to priority is not universally accepted. There is apparently no documentation of their claim to be found.Unsigned
Merger complete. Information from
Piqueteadero has been merged into this article, per the merge result at
Wikipedia:Articles for deletion/Piqueteadero.
NorthAmerica
1000 02:06, 20 June 2014 (UTC)
This has no place in the article. One, it was inserted by an IP who only edited Wikipedia to spam this NPD group via references, and more importantly it's completely irrelevant. The restaurants in the United States increased one percent in a single year? That is not an appropriate level of detail for a summary style article and, in the context of this article, is trivia, at best, using a primary source, which should be avoided on Wikipedia articles. Between WP:SPAM, WP:PRIMARY, and plenty of others, there's no real cause to include this material (and this source) in the article. - Aoidh ( talk) 06:48, 28 June 2014 (UTC)
(Redacted) — Preceding unsigned comment added by Jormamies ( talk • contribs) 18:35, 28 June 2014 (UTC)
One of our honoured members has tried to add highly relevant information to the article:
(Redacted) [1]
I have been following for years some older member's activity sadly it is common that people remove highly relevant information without discussing about it first. I am very sorry for that these kind of situations are common in Wikipedia.
Some users seems to think that they are better than other users and will prevent them contributing to Wikipedia. I believe that we should always discuss aboout the relevance of the information and make desicions together. Many older members have also removed relevant information if it had contained typos. I believe that even in these kind of situations we can help each other and give help instead of trying to smash new members down. Some old members have also removed unsourcesd material right away, even if we can mark unsourced material first and give new members more time to look for the best sources available.
Wikipedia has many fully unsourced articles and they are left as it. I have seen many decent article bodies with relevant sources to be removed right away or by discussing about significance in a ridiculously short time of three days!
People should help each other making Wikipedia better, not allowing moderators and old members to show favoritism to older members or discriminating new members. Jormamies ( talk) 18:35, 28 June 2014 (UTC)
Hello, I would like to comment:
That being said, the inclusion of data about the industry are pertinent as are the relationship to the American economy. I would suggest looking amongst more reliable sources that would put this in context to the economy. WSJ, NYT and Nation's Restaurant News are all good places to start. -- Jeremy ( blah blah • I did it!) 04:41, 30 June 2014 (UTC)
There are many differ types of restaurant concepts to choose from, when planning a new restaurant. It can be hard to decide which concept will be right for you. Before you settle on one particular concept, first consider the following: who’s your audience? What is your price range? Are you thinking formal or casual? Do you have a particular type of food in mind that you can build a brand around? Below are eight distinct types of restaurant concepts, from fast food chains to fine dining. Keep in mind that your restaurant design theme can blur the line between concepts to make it unique.
• Fast Casual:-One of the hottest trends at the moment is fast casual, which is a slightly more upscale (and therefore more expensive) than fast food.
•Family Style:-Family style dining, also known as casual style dining in the United States, offers moderately priced entrees from menus featuring a mix of classics cuisines, individualized with signature sauces, dips or other toppings cuisine.
• Fine Dining:-The term Fine Dining brings to mind all kinds of images, from crisp white table cloths to waiters in tuxedos. Fine dining, just as the name suggests, offers patrons the finest in food, service and atmosphere.
• Fast Food:-Fast food is the most familiar restaurant to most people. Chains like McDonalds and Burger King became popular in the 1950s, and helped spawn countless other concepts like Taco Bell, KFC and In-n-Out Burger. — Preceding unsigned comment added by Sharonmartin01 ( talk • contribs) 09:54, 12 December 2015 (UTC)
https://www.chowhound.com/post/historys-restaurants-566102 indicates ancient restaurants, as do many other articles with a simple search, https://www.thebalancesmb.com/a-history-of-the-restaurant-part-one-2888654, and there's Thermopolium; this article is written in a very post-colonialist POV. 172.58.231.49 ( talk) 12:35, 18 June 2020 (UTC)
A discussion is taking place to address the redirect
Ristorante. The discussion will occur at
Wikipedia:Redirects for discussion/Log/2021 March 19#Ristorante until a consensus is reached, and readers of this page are welcome to contribute to the discussion. signed,
Rosguill
talk 18:31, 19 March 2021 (UTC)
A discussion is taking place to address the redirect
Ristorante. The discussion will occur at
Wikipedia:Redirects for discussion/Log/2021 March 19#Ristorante until a consensus is reached, and readers of this page are welcome to contribute to the discussion. signed,
Rosguill
talk 18:31, 19 March 2021 (UTC)
Thee article was begun with American spelling, not British spelling, and per Wikipedia policy should be returned to the original spelling. Thank you. SiefkinDR ( talk) 13:22, 12 December 2021 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 19 October 2021 and 17 December 2021. Further details are available
on the course page. Student editor(s):
GAZTRONAMIC,
Littlehodgee.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 08:38, 18 January 2022 (UTC)
Under By Country/North America/United States, the following language is included: "The average person eats out five to six times weekly." The citation in the following sentence does not contain the quoted information. The information contained in citation 46 is at odds with the quoted language as 20% of any age group is the highest percentage of people who eat out three or more times a week, though this is not an average for any given week but instead a response to a poll asking for behavior that occurred in a particular week in 2016. As such, the quoted information is at the very least inconsistent with the data and at most not factual. 198.101.123.90 ( talk) 20:35, 29 September 2022 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 September 2022 and 8 December 2022. Further details are available
on the course page. Student editor(s):
Janyu150 (
article contribs).
— Assignment last updated by Janyu150 ( talk) 20:49, 27 October 2022 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 September 2022 and 8 December 2022. Further details are available
on the course page. Student editor(s):
Janyu150 (
article contribs).
— Assignment last updated by Rt2510 ( talk) 01:35, 27 November 2022 (UTC)