Research Paper on How to Start Your Own Restaurant
Did you know that the very first restaurant in the world was opened in Paris in 1765? A tavern keeper, Monsieur Boulanger, served a single dish, sheep’s feet simmered in a white sauce. Boulanger's business was different from other food businesses, like cafes and inns, because Boulanger's business was centered on food, not alcohol, like taverns, or coffee and tea, like cafes. Customers came to Boulanger's establishment primarily to eat, and this was a novelty in the late 18th Century, where the population ate their meals at home or, if they were away from home overnight on business, at an inn. Opening your own restaurant can be very complicated at the beginning but first you start doing the correct things, you can accomplish your goal. Everything in life has an order while making things; this also includes starting your own restaurant. You cannot start by hiring your employees if you don’t even have the place or the concept of your restaurant, so the first thing you should do is choose the concept of your restaurant. Restaurants are classified into three primary categories: quick service or fast food, midscale and upscale. Fast food offers limited menus of items that are prepared quickly and sold for a relatively low price. The type of food you could sell in a fast food concept are chicken, hot dogs, sandwiches, pizza and all kind of food that can be prepared in a minimum of time. That’s why it is called “fast food”. Midscale restaurants occupy the middle ground between quick service and upscale restaurants. They offer full meals but charge prices that customers perceive as providing good value. Midscale restaurants offer a range of limited and full service options. Finally upscale restaurants offer full table service and do not necessarily promote their meals as offering great value; instead they focus on the quality of their cuisine and the ambience of their facilities. The type of concept you will choose...
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