Self-service with limited menus.
The average guest check is calculated by dividing the total revenue received for a period by the total number of guests served during that period.
The menu is crucial as it outlines what the restaurant offers, the range of offerings, selling prices, and influences the style, theme, equipment needed, and investment required.
A franchise that allows a franchisee to develop multiple outlets within a specific geographical area.
They often recommend good nearby restaurants to hotel guests.
They serve beer and wine if they have a liquor license.
Gross profit is the selling price of an item minus its food cost.
Airline companies spend between $1 and $7 per passenger, depending on the length of the journey.
The evening period.
Operational assistance, training, location help, managerial expertise, and brand recognition.
In airline catering, cooks cannot make last-minute adjustments like they can in restaurant catering.
French, Chinese, Mexican, and Japanese.
They must serve authentic cuisine and have well-trained staff.
Around 3 to 4% of an airline's total costs is spent on food.
Along auto and bus routes, at transportation buildings, and on vehicles like trains and ships.
Sausage or roast meat, bread, and a cup of wine.
In the late eighteenth century for a Paris dining room serving light dishes.
Franchising is common and they operate for long hours.
Approximately 100 flight kitchens.
The first airline flight kitchen was opened in the late 1930s near Washington D.C. by Marriott.
People became richer, more mobile due to automobiles, and shifted to suburban areas.
Delicatessen food service, including cold meats, cheese, takeout sandwiches, and salads.
The first airplane galley was designed in 1936 by Douglas for its DC-3.
Through advertisements in local newspapers and other media.
A wide menu of 'meat and potato' selections, bright decor, and a price range appealing to average family income.
They require a higher initial investment and cater to those willing to pay for quality.
Successful restaurants manage labor costs by expressing them as a percentage of sales and combining them with food costs, aiming for a standard combined cost, such as 75%.
Greater purchasing power, less waste, and lower labor costs by using disposable containers.
The main challenge is cooking meals on the ground and serving them several hours later in a dry cabin atmosphere, catering to different food preferences.
Because airline kitchens are not large and efficient.
The Castle and Lloyd's, a meeting place for merchants and ship owners.
Early morning to early evening.
An ethnic motif that reflects the specific region or country.
Well-trained staff to maintain service and food quality standards.
Certain groups of people cooked together in big groups, and early inns provided a crude menu.
Near temples and government buildings.
Near residential areas and highways.
Food cost percentage is calculated by dividing the food cost for a period by the sales for that same period and multiplying by 100. For example, if the food cost is $40,000 and sales are $100,000, the food cost percentage would be 40%.
To prepare lunch boxes for Eastern Air Transport's passengers.
Yes, they can get financing more easily than independent restaurants.
Serving one meal a day at a fixed time and price at a common table, known as 'ordinary'.
The breakeven point is where the business makes neither a profit nor a loss.
Airlines must prepare specifications for recipes, ingredients, cooking methods, and labor for each flight, along with forecasts based on passenger reservations.
Fast-food chains like McDonald's and dine-in types like Wendy's.
The hamburger was first served at the St. Louis World's Fair.
A limited menu with items like hamburgers, hotdogs, fries, and soft drinks requires less equipment compared to a restaurant with 20 or 30 menu items that need different cooking methods and specialized equipment.
They operate on a self-serve basis with an 'all you can eat' model for one price.
After World War II, larger airplanes were introduced with ovens and refrigerators onboard in their galleys.
Precooked takeout food.
