Is The Fine Dining Concept Making A Come Back? Just after the 2008 stock market crash the restaurant industry saw a drop in the fine dining concept and a revolution in the casual-dining concept.
Before I get ahead of myself I believe it’s important to define a restaurant concept. A restaurant CONCEPT can best be described as your restaurant’s business model.
Just like a car model such as a luxury, SUV, or compact vehicle, you know just what to expect by its name, and what features and benefits it will offer. The same can be said for restaurants.
There are 4 Major Restaurant Business Concept Models
~Fast Casual Dining
~Fast Food Dining or Quick Service
These concepts affect what kind of equipment you buy, whether your staff wears uniforms, types of table settings, and logistical issues such as parking and commuter traffic and so much more.
A little tidbit,The Cornell University School of Hotel Administration confirms that the most successful restaurateurs have a clear concept and the ability to implement it consistently.
Fine Dining obviously is the Cadillac of restaurants! To hear that it is making a come back was a music to my ears and it seems there are many patrons glad to see it return also.
There has always been fine dining restaurants it’s just that fewer ones where opening and many were closing as the economy faltered during that time period.
Some time after June 2016, at the start of a record-breaking 18-month run for the Dow Jones industrial average fine dining restaurants started popping up in places like New York City, San Francisco, Houston and Washington.
A fine dining restaurant clearly sets itself apart from the other restaurant models.
The cuisine, customer service and ambience must constantly be maintained at the highest levels. There is no room for error in fine dining, every aspect; from the wait staff to visual plate presentation to restroom cleanliness must be addressed.
Extraordinary elegant clean flatware, hollowware and stemware should be placed on each table. It is also important to purchase superior quality products to create dishes that taste outstanding.
Fine dining servers pay attention to every aspect of your dining experience. They clean the table’s crumbs in between courses, and replace your linen napkins if you leave the table.
It is, a complete experience and anything less is just expensive dining.
You can obviously see that owning a fine dining restaurant takes more money than any other restaurant concept. You can also understand why it was the first of restaurant concepts to lose patrons as the economy was shaky and unpredictable.
Kate Krader from Bloomberg Businessweek had these selections in her report – “since the beginning of 2016 common to each dining experience—call it Luxe Redux—are these items:
2. An a la carte menu, with familiar plate sizes. (Remember appetizers, entrees, and desserts?) This class of chefs views the tasting menu format as too formal and restrictive and the jumble of shared plates as confusing.
3. No burgers. You might see a stray one on a lunch menu but generally not for dinner. Gone are the days when a restaurant wasn’t allowed to open without a headline-making, Instagram-ready patty smothered in cheese and bacon jam.
4. Table seating, with chairs. Many Luxe Redux restaurants also have counters, but you’ll fret no more about having your awkward first-date conversations overheard along the benches at a communal table.
5. Waiters in pressed shirts and, yes, suits. A rock band T-shirt is no longer work-appropriate attire. Tattoos, however, are allowed.
6. A new class of stylish sommeliers, as comfortable with inexpensive, unorthodox bottles as the big-ticket ones. “Traditional sommeliers wanted to sell you a $175 bottle of wine. Anything less, and you were dead to them,” says Kevin Boehm, of Chicago’sBellemore. “This new group came up after the markets crashed, when restaurants couldn’t afford $80,000-a-year sommeliers” and wine captains became creative by taking on other roles.
7. Expensive options. If this style of dining has a signature dish, it’s duck, comforting but more ambitious than roast chicken. Oh, and caviar. Lots of caviar.”
There’s something attractive and special about eating at a fine dining restaurant the well-dressed wait staff, the fancy cutlery and the glass ware. You can smell the distinct aroma of expensive wines, and delicious meals.
These types of restaurant give customers a sense of importance.
When researching a Fine Dining Concept focus on the local and tourist restaurant seekers, people who have a desire for quality food and an entertaining atmosphere.
The ideal target markets are the middle-upper class, living in residential areas where there is not any potential fine dining competition.
Results of a survey conducted by Packaged Facts revealed that population of ages 24-35 are the most frequent visitors to the fine dining establishments. Based on income the leader is the population with Household incomes of $100K+.