They offer full meals but charge prices that customers perceive as providing good value.
Midscale restaurants offer a range of limited- and full-service options.
But that doesn't mean your food-service business has to be an extremely complex operation.
In fact, the more streamlined you can make it, the better your chances for success.
Restaurant patrons want to be delighted with their dining experience, but they don't necessarily want to be surprised.
If you're anticipating a family-style steakhouse (based on the name or the décor of the establishment), but you find yourself in a more formal environment with a bewildering--and pricey--gourmet menu, the surprise may keep you from enjoying the restaurant.
Concepts give restaurateurs a way to let patrons know in advance what to expect and also to provide some structure for their operation.
Here are some of the more popular restaurant concepts: Before you can begin any serious business planning, you must first decide what specific segment of the food-service industry you want to enter.
It's more like a "work hard and make a living" industry.
A hard reality is that many restaurants fail during their first year, frequently due to a lack of planning.