What Is A CasualService Midscale Restaurant

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.

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2
Casual-Service Brands

• Houstons
• Bennigans
• Chilis Grill and Bar
• Olive Garden Italian Restaurant
• Outback Steakhouse

3
Definitions

• Turns
• Distributors Sales Representatives
• Regulars
• Check Average
• Sales Mix
• Mise en place

4
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

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5
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

6
Possible Menu Categories In Casual-Service
Restaurants

• 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)
• Beers, wine, spirits

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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

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8
Special Alcoholic Beverage Concerns in
Casual-Service Properties

• Bars are integral to the restaurants
  layout/design
• Many young people visit these properties
• Managers must utilize special concerns/tactics as
  they monitor alcoholic beverage service
• Proper training is critical

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9
Midscale (Casual Service) Restaurants Route To
The Top
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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

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