Chef Restaurant

A restaurant (French: [ʁɛstoʁɑ̃] (About this sound listens)), or an eatery, is a business that prepares and serves food and drinks to customers.[1] Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.

In Western countries, most mid-to high-range restaurants serve alcoholic beverages such as beer and wine. Some restaurants serve all the major meals, such as breakfast, lunch, and dinner (e.g., major fast-food chains, diners, hotel restaurants, and airport restaurants). Other restaurants may serve only a single meal (for example, a pancake house may only serve breakfast) or they may serve two meals (e.g., lunch and dinner).

Déjeuners, Café, Soupers, Boissons, Dîners

Livraison, Réfectoire, Groupes, Pour les enfants, En plein air, Réservation, À l'emporter, Serveur, Passants

Restaurants are classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Japanese, Indian, French, Mexican, Thai), or the style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes (such as automated restaurants). Some of these include fine dining, casual dining, contemporary casual, family-style, fast-casual, fast food, cafes, buffet, concession stands, food trucks, pop-up restaurants, and ghost restaurants.[1

restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or formal wear. Typically, at mid-to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. In some restaurants, such as workplace cafeterias, there are no waiters; the customers use trays, on which they place cold items that they select from a refrigerated container and hot items which they request from cooks, and then they pay a cashier before they sit down. Another restaurant approach that uses few waiters is the buffet restaurant. Customers serve food on their own plates and then pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages. Fast food restaurants are also considered a restaurant. In addition, food trucks are another popular option for people who want quick food service.

Tourists around the world can enjoy dining services on railway cars and cruise ships' dining rooms, which are essentially traveling restaurants. Many railway dining services cater to the needs of travelers by providing railway refreshment rooms at railway stations. Many cruise ships provide a variety of dining experiences including the main restaurant, satellite restaurants, room service, specialty restaurants, cafes, bars, and buffets to name a few. Some restaurants on these cruise ships required table reservations and specific dress codes.

Restaurant staff

The restaurant's proprietor is called a restaurateur, this derives from the French verb restaurer, meaning "to restore". Professional cooks are called chefs, with there being various finer distinctions (e.g. sous-chef, chef de partie). Most restaurants (other than fast-food restaurants and cafeterias) will have various waiting staff to serve food, beverages, and alcoholic drinks, including busboys who remove used dishes and cutlery. In finer restaurants, this may include a host or hostess, a maître d'hôtel to welcome customers and to seat them, and a sommelier or wine waiter to help patrons select wines. A new route to becoming a restaurateur, rather than working one's way up through the stages, is to operate a food truck. Once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US.

Chef Restaurant has been founded in 1 March 2007