Week 2 - Restaurant Origins PDF

Week 2 Restaurant Origins Where do we start…. Cuisine is about finding your roots, understanding the past, then moving forward with a greater understanding of the culture left by our ancestors in our collective psyche. Example: How do you like your comfort food? ...

Week 2 Restaurant Origins Where do we start…. Cuisine is about finding your roots, understanding the past, then moving forward with a greater understanding of the culture left by our ancestors in our collective psyche. Example: How do you like your comfort food?  Objectives After reading and studying Module 2, you should be able to: Describe the ancestral roots of food selection and sharing practices Describe the origins of early foodservice establishments Explain the importance of the French system of cuisine and restaurant service standards List and describe the various kinds and characteristics of restaurants Describe the advantages and disadvantages of chef-owned restaurants Identify several well-known celebrity chefs 3 Where do we start? Modern European cuisine as we have come to know it in North America can be traced back to many historic culinary icons of their time such as: Pierre Francois La Varenne Marie Antoine Carême George Auguste Escoffier Julia Child Fernand Point Paul Bocuse Why should European roots characterize our modern food scene in the West? Ancient Times Ancient Times Hippocrates: “Let food be thy medicine and medicine be thy food.” Note. Hippocrates. From Britannica, ImageQuest Ancient Times Traditional Chinese Medicine Note. Chinese five elements (wǔxíng). From Wikimedia Commons The Roman Empire The Middle Ages Table Manners Table Setting  Pierre Francois La Varenne (1618-1678) Great chefs and culinary Five Great Contributions: writer of the 17th century. 1. Eliminated sweet aromas and gold leaf New style of cookery that broke with the Italian model 2. Introduced the “roux” (a cooked paste of fat and wheat flour) as a of Catherine de Medici* more refined thickener 3. Introduced the acid/salt flavour profile still prevalent in French cuisine today 4. Brought a sense of harmony to the gastronomical experience 5. Introduced “soup”in the modern sense The Sun King (1638 –1715) Known for his larger than life appetite and despicable table manners Held cooking and the pastry arts in great esteem Encouraged the birth of France’s Grand Cuisine Patron of the Arts Change in France The French Revolution (1789–1815) 1. First restoratives (restaurants). 2. A surplus of trained chefs 3. 1765 first restaurant as we know it today by Boulanger.  The changes resulting from the revolution meant people had more money to spend, 50% Birth of the of their income was no longer going for taxes. Changed the medieval guild system. Shifted modern from which guild controlled which food to which establishment could sell which food to restaurant the public. New eating habits with new words to describe them. Marie Antoine Carême (1783-1833) Most famous chef of the 19th century French chefs. Born into a poor family Studied architecture and pastry arts Worked for Europe’s most powerful families Brought cuisine out of the Middle Ages into Modern Era “Chef!” Terminology Mr. Boulanger’s first restaurant opened in Paris in 1765, before the revolution. He served a soup which was supposed to restore health, called a “restorer” – in French, restaurant. Restaurateur – owner of a restaurant Menu – from the French word for small, because the menu is a small description of the larger dishes. The word gastronomy first appears in 1801 as the title of a poem. It referred to the Greek Gastronomica written by Greek poet in 4th century BC. George Auguste Escoffier(1846 – 1935) The father of modern cuisine Considered the “king of all chefs” and “chef of kings” revered as the father of twentieth century cookery Modernized and simplified the elaborate cuisine created by Carême in the 18th century George Auguste Escoffier His greatest contributions: 1. Simplification of the classical cuisine and the classical menu 2. Reorganization of the kitchen to create the brigade system 3. Popularizing the trade of cooking to be revered as both an art form and reputable profession  THE ORGANIZATION OF MODERN KITCHENS THE BASIS OF KITCHEN ORGANIZATION The way a kitchen is organized depends on several factors: The menu Type of establishment (e.g., hotels, institutional kitchens, clubs, catering and banquet services, restaurants, carry-out or take-out facilities, private homes) The size of the operation The physical facilities, including equipment Copyright © 2015 by John Wiley & Sons, Inc. All rights reserved.  THE ORGANIZATION OF MODERN KITCHENS THE CLASSICAL BRIGADE The chef is the person in charge of the kitchen. In large establishments he/she might be called the executive chef. If a food service operation is large and has several individual departments or several units in different locations, each kitchen may have a chef de cuisine, who reports to the executive chef. The sous chef is normally second in command and controls production and staff supervision. Copyright © 2015 by John Wiley & Sons, Inc. All rights reserved.  THE ORGANIZATION OF MODERN KITCHENS THE CLASSICAL BRIGADE (CONT’D) The station chefs are in charge of specific areas of production: The saucier: responsible for sauces, stews, stocks, hot hors d’oeuvres, and sautéed items The poissonier : prepares fish dishes The rôtisseur: roasted and braised meats and their gravies and broiled meats The grillardin: in larger kitchens–broiled items, and maybe deep-fried meats and fish Copyright © 2015 by John Wiley & Sons, Inc. All rights reserved.  THE ORGANIZATION OF MODERN KITCHENS THE CLASSICAL BRIGADE (CONT’D) The station chefs are in charge of specific areas of production (cont’d): The garde manger: cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items The pâtissier: pastries and desserts The tournant: relief cook or swing cook The expediter or aboyeur: takes orders from waiters and passes them on to cooks Copyright © 2015 by John Wiley & Sons, Inc. All rights reserved. THE ORGANIZATION OF MODERN KITCHENS MODERN KITCHEN ORGANIZATION A large establishment needs a staff like the classical brigade. Most modern operations are smaller. The size of the classical brigade may be reduced simply by combining two or more positions where the workload allows it. A typical medium-size operation may employ a chef, a second cook, a broiler cook, a pantry cook, and a few cooks’ helpers. A working chef is in charge of operations not large enough to have an executive chef. Copyright © 2015 by John Wiley & Sons, Inc. All rights reserved. Fernand Point (1897-1955) "The duty of a good cuisinier is to transmit to the next generation everything he has learned and experienced" Fernand Point, 1897 - 1955 The 1960s 1960s Innovation in food science and technology. The rise of ‘fast food’ and the experiment of ‘nouvelle cuisine’. Julia Child (1912 – 2004) Famous American cook, author, and television personality who introduced haute French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs.  Kinds and Characteristics of Restaurants Segments: Chain or independent (indy), and franchise restaurants Quick-service (QSR), sandwich Fast/quick casual Family Casual Fine dining Other 30 Chain or Independent? Chain restaurants Some advantages and disadvantages over independent restaurants Advantages include: Recognition in the marketplace Greater advertising clout Sophisticated systems development Discounted purchasing 31 Chain or Independent? (cont’d.) Independent restaurant advantages: - Relatively easy to open - Restaurateur can “do their own thing” - Plenty of room in certain locations - Buy out by larger companies - Acquire financing for expansion 32 Franchised Restaurants Involves fewer risks: Restaurant format has been tested in the marketplace Less likely to go belly-up Franchisers will need to know if you: Share values, mission, ways of doing business Have been successful Possess motivation to succeed Have enough money to purchase and operate Have the ability to spend time on franchise Training from the bottom up and all areas of the operation 33 Franchising involves Building design Menu and marketing plans Marketing tested/proven concepts Training provided Marketing and management support Franchising fees, royalty fees, advertising royalty and requirements of personal net worth 34 Franchised Restaurants (cont’d.) Franchisors: Help with site selection and review Assist with design and building preparation Help with preparation for opening Train managers and staff Plan and implement pre-opening marketing strategies Conduct unit visits and provide on-going operating advice 35 Sandwich Shops Characteristics: Simple to open and operate Little or no cooking required Hot and cold sandwiches, soups, and beverages Limited kitchen equipment needed Examples: Jimmy John’s gourmet sandwich shop The Sandwich Shop in San Francisco Subway 36 Quick-Service 1870s: Plate House First known quick-service restaurant Served a quick lunch in about 10 minutes Characteristics: Many precook or partially cook food Goal is to serve maximum number of customers in a minimum amount of time Food is paid for before service Limited menus Courtesy of Chipotle 37 Pop-Up Restaurants Appear only for a few days, with up front price Challenges include ordering the right amount of food Concept started in London and quickly spread around the world People keep track via social media like Twitter or Facebook 38 Food Trucks. Next step up from sidewalk food carts Elevation of the form-quality, variety, and sheer numbers Courtesy of Baja Boy’s Grill A Baja Boy’s Mexican Grill food trailer/truck 39  4 0 Quick Casual Restaurants Defining traits: Use of high-quality ingredients Fresh made-to-order menu items Healthy options Limited or self-serving formats Upscale décor Carry-out meals Inclusion of bakery-cafés Family Restaurants Characteristics: Grew out of coffee shop-style restaurant Frequently located within easy reach of suburbs Informal Simple menu Service designed to appeal to families Some offer wine and beer Most offer no alcoholic beverages 41 Casual Restaurants Characteristics: Fits societal trend of a relaxed lifestyle Signature food items Creative bar menus or enhanced wine service Comfortable, homey décor Examples: Applebee’s, Outback, Chili’s, etc. Courtesy of Chili’s Grill and Bar 42 Fine-Dining Restaurants Characteristics: Expensive and leisurely Average check of $60 or more Very low table turnover Can be less than one an evening Customers: special occasions and business Restaurants are small Usually less than 100 seats Proprietor- or partner- owned Rent can be high Courtesy of Daniel Restaurant 43 Hotel Restaurants Luxury hotels have restaurants with well trained, experienced chefs Hotel restaurants have elegant décor Many hotels have a three meal style restaurant with 24 hour room service Many hotels outsource restaurant operations 44 Steakhouses Characteristics: Limited menu caters to a well-identified market (i.e. steak eaters) Service ranges from walk-up to high-end High food costs (as high as 50%) Low labor costs (as low as 12%) Typically, majority of customers have been Courtesy of Sysco men 45 Lore of Steak Steaks vary Types include: Tenderloin: most tender and runs along backbone T-bone: cut from the small end of loin Porterhouse: T-bone and tenderloin New York Strip: compact, dense, and boneless Delmonico: small, often boned steak, taken from the front section of the short loin Sirloin: comes from just in front of the round, between the rump and shank 46 Seafood Restaurants Red Lobster, the largest seafood chain restaurant, gains about $2.8 billion worth of annual sales. Colonial America Seafood was a staple food in the taverns Characteristics: Many are independently operated Red Lobster is the largest chain 682 restaurants Farm-bred fish Changing the cost and kinds available Courtesy of Red Lobster 47 Ethnic Restaurants Characteristics: Menu is often built around few, inexpensive and simple ingredients Relatively affordable Labor costs are also low Menus, décor, and music are often colorful and exciting Menus may include a welcome taste of exoticism 48 Italian Restaurants Characteristics: Romano’s Macaroni Grill Largest number of North American. ethnic restaurants Offer an array of opportunities Owe their origins largely to poor immigrants from southern Italy Pizza is native to Naples Many American soldiers, during World War II, learned to enjoy it Chain operators are spreading the pasta concept (e.g., Olive Garden) Courtesy of Romano’s Macaroni Grill 49 Asian Restaurants Panda Express is on a roll Characteristics: and looks to grow. Small percentage of restaurants in America Historically owned by hardworking, ethnic Chinese families Cooking revolves around the wok China is divided into culinary districts: Szechuan, Hunan, and Cantonese and northern style centered on Beijing Courtesy of Sysco 50  Theme Restaurants Characteristics: Built around emphasizing fun and fantasy Glamorize sports, travel, or eras in time Celebrities are central to many Comparatively short life cycle Do well outside major tourist attractions Locals tire of hype when food is poor Most profits come from merchandise Costs are high Capital costs and operations 51 Note. Rainforest Cafe sign outside Opry Mills Mall, in Nashville, TN., 2006,Wikimedia Theme Restaurants (cont’d.) Martin M. Pegler: Theme Restaurant Design Theme restaurant categories: Hollywood and the movies Sports and sporting events Time: the good old days Records, radio, and television Travel: trains, planes, and steamships Ecology and the world around us 52 Coffee Shops Characteristics: Long part of our culture and history Originally created based on Italian bars Modified to include wider variety of beverages Meet the tastes of consumers Chain or independent Requirements: Good name and location, permits, coffee and espresso machine, limited kitchen equipment, tables, chairs, and some decorations Centralized Home Delivery Restaurants Characteristics: Reduce costs of order-taking, food preparation, and accounting Marketing costs may not decrease Home delivery centers verify and process credit card information Computers used to perform accounting Can be done at any location connected to the Internet, locally or internationally 54 Terminology KEY TERMS Bakery Café Fine-dining restaurant Casual restaurant Independent restaurant Centralization Quick casual restaurant Chain restaurant Quick-service restaurant Chef-owned restaurant Steakhouse restaurant Ethnic restaurant Theme restaurant Family restaurant