Those who follow the blog must have already noticed that every week we try to bring dynamic subjects that meet all the areas of gastronomy.
Areas that reinvent themselves, innovate, strengthen and expand. In this post, we will talk about restaurant styles, their main characteristics and what their differentials should be.
To open a gastronomic establishment, it is necessary more than investing in equipment and utensils.
It is necessary to know the different types of restaurants.
After all, a restaurant is not only an establishment where people go to eat: it is a place that should also enchant the customer for its style, its proposal, its service and, of course, for its food.
Investing in a specific type of restaurant is a way to adapt to the competition of the market, taking advantage to find new ways and new solutions.
Even if there is some similarity between some of these types of restaurants, the clients who seek these establishments and their characteristics change, as well as the restaurants and their menus.
In other words: there is potential to explore different types of gastronomy in different markets. In times of crisis, this is a way to differentiate and win more customers.
Check the list with the main types of restaurants
The bistro is one of the styles of restaurants that has emerged in France. It is small and unpretentious, and values the individualized interaction between the customers and the owner.
By the concept, there is no fixed menu (it is seasonal), because the dishes are made according to the season ingredients or available in the market.
Some have a more sophisticated look, but without losing the essence of the personalized relationship.
Brasserie is another type of restaurant in France, although there is German influence.
It is a more informal type of restaurant, which usually sells drinks like beer, and there is often live music with local bands.
A concept that has been around since the Middle Ages, it is still one of the most popular choices for many customers.
In it, each item of the meal is chosen or served by the consumer himself, who has the freedom to decide among the varieties of dishes that the establishment offers.
Coffee, Cafeteria or Coffee Shop
The cafés originated in Europe, and this is one of the styles of restaurants often associated with France.
They are known to have a casual and unhurried atmosphere. They often have outdoor tables.
A cafeteria does not always offer table service; sometimes customers place their orders on the counter and take them to their table.
In general, coffee shops offer other products such as different types of coffee, espresso, pastries and sandwiches, but sometimes a coffee can have some bistro characteristics, that is, offer complete meals.
Generally, the canteen is one of the types of restaurants associated with Italian gastronomy, although it is possible to find canteens with other culinary concepts.
It is usually a more informal and familiar environment, where quality dishes are prepared in larger portions, which can serve three or even more people.
As the name already says, this is a classic restaurant model. It’s usually elegant and thin, with prices a little higher than the most common types.
In general, the menu offers classic dishes of world cuisine. It has specialized labor and more refined service.
The name comes from English and, in literal translation, it means “comfortable food”, i.e., that refers to coziness.
This kind of establishment usually offers preparations that are reminiscent of the past, associating aromas and flavors to a feeling of emotional security.
It is a trend increasingly in vogue, which stimulates good memories and highlights dishes that have added personal value.
This type of establishment has the characteristic of having a great chef or name, who creates personalized dishes.
In general, its model is that of “reliable menu”, in which customers eat the suggestions prepared by the chef who, in turn, awaits the opinion about their preparations.
Many times, it’s not focused on any specific gastronomy (from any country, for example), but on the style of each chef.
A high price is paid for the meal and, therefore, the public is generally of high purchasing power, and seeks for differentiation and status.
Family Style or Casual Dinner
This establishment seeks to maintain a “family dinner” atmosphere, offering table services and dishes at moderate prices.
Its main characteristic is to mix classic dishes with gourmet sauces and other delicacies.
It is currently the most popular type of establishment in the world.
It operates with a fast food service, convenience and affordable prices.
Its largest public is the young, but it often conquers different audiences due to its practicality.
The big popular trend are the restaurants of mobile “food trucks”.
These can reach a large audience with low cost food.
Their mobility makes them able to be in several places, finding and attracting publics they pass through.
It is a kind of more sophisticated steakhouse.
The menu usually includes also wild meats, rabbit, chicken, seafood, wild boar, fish, etc., which are almost always prepared baked or grilled.
Usually this type of restaurant has a buffet of side dishes, cold cuts and desserts to offer more variety to the clients.
Establishment whose flagship is the hamburger.
It can add more than one style, such as hamburger and comfort food, hamburger and fast food, hamburger and food truck etc.
Usually they are more relaxed and relaxed, and frequented by younger people.
They are the most common restaurants in hotels and trendy places, and whose menu has internationally known dishes.
In general, they are preparations from several countries and follow classic recipes, and there is not much room for innovation.
Some examples of dishes served in this type of restaurant: cream of asparagus, sole à belle meunière, steak au poivre, etc.
Restaurant that keeps the elegance, luxury and sophistication of the environment in harmony with beautiful gourmet dishes.
It seeks to be unique, offering the client the best service, the best food and the best reception.
These are the restaurants that feed a large number of people, often known as “bandejão”.
Many times they have a nutritionist at their service to follow the food production and nutritional content.
A trend that arrives in Brazil at slow steps, but that is already present in the daily life of many countries in Europe.
The concept originated in the 1960s and 1970s, and today has many different approaches and functions.
The idea is to make it possible to set up restaurants in unlikely locations, working for a short period of time and providing a unique experience to the consumer.