A restaurant (Frenchman: [no]), or an eaterie, is a commercial business that prepare and serve food and beverages to customers in a public place. Generally meals are usually served and eaten in the restaurant itself, though some eateries also provide take-out food service and other catering services. A restaurant acquires real estate for the operation and use of its establishment when it builds or purchases a building. The property is generally bought with the intention of repaying the debt of the restaurant to the bank, to be used for its commercial activity. In France, most eateries are situated in the large cities of Paris and Antibes, where there is a great demand for the food and beverages offered by the restaurants. Although there are small roadside eateries in many towns, most restaurants are located in very public places, in order to reduce the risk of theft.Arthur Avenue Restaurants offers excellent info on this.
Because the restaurant industry is very popular, many people want to get involved in it. Many aspiring restaurateurs begin their careers in the industry by operating a small restaurant, either out of their homes or in a residential apartment. This allows them to have partial working experience in a professional environment before they pursue hiring employees and opening larger establishments. For people who have completed the process of opening a small restaurant, the best way to build up their business is to find low-cost ways to advertise their business. Many restaurants use newspapers, billboards, and yellow pages to attract customers, as well as flyers and promotional materials. In the United States, television and radio are also popular methods of advertising a restaurant.
Some restaurants are so small that only one cook maintains the entire staff. In some cases, a few chefs and/or food service workers to man the phones and perform secretarial duties. In larger restaurants, the head chef, general manager, and chef de partie all maintain significant authority over the daily operations of the restaurant. Although French trappers in Paris have historically been associated with upscale restaurants and fancy banquets, other French food service specialists such as bistros and pubs have begun to utilize this style of cooking to attract a younger crowd.
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