TLE

covers pp. 5 - 16

Thermopolium

Ancient Roman cafeteria

Istanbul (1555)

First opened coffee house opened where?

Boulanger

French soup teller, the 1st restaurant serving individual portions.

Grand Taverne de Londres

Precursor to the modern restaurant (Paris)

Canning

Significant contribution to the food service industry

Benjamin Franklin / E.Hoyt

Who made the first patented cooking stove

Delmonico’s

Fine dining restaurant in New York City

Marie-Antoine Careme

Father of the 4 sauces

White Castle

introduced the concept of affordable, quick & clean hamburger dining

1940

When was McDonald’s established

Fast Food Restaurants

Restaurants where food is prepared very quickly, taking only minutes

Casual Restaurants

Offers full service dining, comfortable seating & a laid-back atmosphere

Fast Casual Restaurants

Fast food joints but with an elevated menu. Ordering, payment & pick up are done at the counter, but they may service by delivering orders to the table

Contemporary Casual Restaurant

Full service. Elevated theme & picture-worthy decor. (“Instagramable”—Ma’am Yna)

Fine Dining Restaurant

Michelin stars & an elevated and formal restaurant setting

Cafe/Coffee shop

Features a drink-heavy menu (mostly coffee) & bakery offering small, easy breakfast options

Specialty Drink Shops

Bubble tea, smoothies, or fresh juice.

Buffett Restaurants

Guests can fill their plates as many times as they want with whatever they want.

Food Trucks

“Compact kitchen on wheels”

Concession Stands

Occupies a very small space, just enough for service counter, equiptment & small kitchen area.

Pop-up Restaurants

Guests try out new food and restaurant concepts

Ghost Restaurants

Ghost/Virtual Brand. All sales are performed digitally & delivered.

Front of the house

Operations in restaurants are the customer-facing

Back of the house

Operations in restaurants are the behind-the-scenes activities and staff roles

Administrative Support

Supports staff & helps managers & owners take care of the records. of a restaurant

Management

Oversees the business operations of an establishment

Logistics

Package, order & deliver the supplies and food needed to operate businesses.

Kitchen staff

referred to back-of-the-house employees

Support Staff

Often directly work with customers or provide the tools that other staff members need to preform their duties