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What Is a Casual-Service (Midscale) Restaurant?

What Is a Casual-Service (Midscale) Restaurant?. A sit-down restaurant offering alcoholic beverages that markets to singles, couples, and businesspersons with check averaging lower than that of an upscale restaurant and higher than that of a family-service restaurant in its geographic area.

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What Is a Casual-Service (Midscale) Restaurant?

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  1. What Is a Casual-Service (Midscale) Restaurant? A sit-down restaurant offering alcoholic beverages that markets to singles, couples, and businesspersons with check averaging lower than that of an upscale restaurant and higher than that of a family-service restaurant in its geographic area. O.H. 13.1

  2. Some Responsibilities of Casual-Service Restaurant Managers Are Similar to Managers in Other Segments • Forecast future business volumes • Assure that resources are available to serve guests • Utilize effective supervision practices • Facilitate teamwork efforts O.H. 13.2

  3. Some Responsibilities of Casual-Service Restaurant Managers That Differ from Managers in Other Segments • Special concerns about the service of alcoholic beverages • Use of a kitchen manager rather than a chef • Those in multi-unit chains must incorporate menus, staffing patterns, and procedures developed by others O.H. 13.3

  4. Appetizers Soups Salads Lunch specials Seafood entrées Poultry entrées Hamburgers Fajitas Side dishes (accompaniments) Healthy items Nonalcoholic beverages Premium drinks (typically tied to a promotion with liquor distributors or distillers) Beer, wine, spirits Possible Menu Categories in Casual-Service Restaurants O.H. 13.4

  5. Some Guests in Casual-Service Restaurant Bars: • Are waiting for a table in the restaurant. • Are consuming their meal in the bar. • Have returned to the bar after consuming their meal in the restaurant. • Are visiting the property only for beverage service. O.H. 13.5

  6. Special Alcoholic Beverage Concerns in Casual-Service Properties • Bars are integral to the restaurant’s layout/design • Many young people visit these properties • Managers must utilize special concerns/tactics as they monitor alcoholic beverage service • Proper training is critical O.H. 13.6

  7. Midscale (Casual Dining) Restaurants: Route to the Top O.H. 13.7

  8. Challenges Confronting Casual-Service Restaurants • Labor resources (high turnover rates) • Finding the correct balance between quality and costs • Finding ways that allow technology to be helpful • Increased competition O.H. 13.8

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