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Fast Food/Quick Service
- Fast food/QSRs have price points of approximately $4 to $7 per meal
- QSR menus are limited, and usually the food is available as takeout, though seating may be provided.
- The top six fast-food restaurants in the United States (ranked by size) are Subway, McDonald's, Starbucks, KFC, Burger King, Domino's Pizza, and Pizza Hut.
- Casual dining has price points of approximately $15 per meal and offers menus with a much wider range of choices than QSRs.
- Examples include-- TGI Fridays, Applebee's, and Chili's Grill & Bar. Other industry leaders include Buffalo Wild Wings, Olive Garden, and Outback Steakhouse.
- Ambiance varies considerably, but the quality of the interior, walls, floors, ceilings, tables, and seating are more appealing than QSR standards.
- Additionally, most casual dining restaurants serve alcohol.
- Modified American or some other pre-paid hotel plan that allows guests to choose any restaurant on the hotel premises for meals.
- With a chain restaurant, one company handles all of the management for the entire business.
- In the case of a franchise, there's no central ownership actively involved with all of the stores.
- Investors often purchase more than one franchise, but many owner/operators typically run just one location
- Fine dining restaurants offers patrons the very best in food, service, and atmosphere.
- Customer service in a fine dining restaurant is much more attentive than in casual dining establishments.
- The staff must be rigorously trained and ready to answer any and all questions customers may have about a menu or a wine. They should also be ready to make menu recommendations if asked.
- Your wine list should complement your menu. Fine dining servers should be trained to suggest a wine or beer choice for each menu dish.
- menus change on a daily or weekly basis, and the selections often depend on locally sourced foods at their peak of freshness.
- A banquet is a multi-course meal served to a large number of people.
- Banquet staff get to work long before the guests arrive. They set up tables and chairs, and lay out the tablecloths and place settings. They may set up a beverage station or buffet. Once the guests arrive, the banquet staff serves plates of food to guests, then they remove the plates, as the courses are finished. They refill water glasses, and replenish the utensils and napkins, as necessary. After the guests leave, the banquet staff collects used linens, glasses, dishes and cutlery.