Do you know the different types of restaurants that exist? In SillasMesas we have prepared this classification according to their category and characteristics.
The type of restaurants that we can find is almost infinite. In fact, there are different criteria and scales when establishing a classification although generally, there are two ways to classify restaurants: the category and the concept of restaurant. We detail them below:
Types of restaurants according to their category
The restaurants will go from one fork (the lowest level) to the five forks (the highest category). To determine the category, different parameters are taken into account, such as the qualification of the staff, the facilities, the distribution of the space… issues that depend on each autonomous community. Another possible classification would be the Michelin stars, from the Michelin Guide, and the suns from the Campsa Guide.
Five forks
It is a luxury restaurant, one of the most exclusive, and where every detail is taken care of. Among the conditions to be met would be to have a separate entrance for customers, closet, air conditioning, uniform for all staff, a head of room with knowledge of English and French, a wide range of Spanish and international cuisine, a wine cellar with varied and quality wines … as well as a well-equipped kitchen.
Four forks
First class premises. Its characteristics are very similar to those of five forks. With respect to the facilities the main difference is that it is obligatory elevator if it has a third plant (in the one of five if it has two).
Three forks
Second class restaurant. The entrance of the clientele is through the same place as workers and suppliers but at different times. Normally it has a large dining room and both the decoration and the elements of the table (crockery, cutlery, glassware, table linen …) are of quality. The staff’s uniform usually includes a white jacket.
Two forks
Third class restaurant. The menu is simple, but with a variety of dishes. Although the crockery, cutlery and glassware is well cared for, both cloth and paper tablecloths can be used.
A fork
They are fourth class restaurants. The menu is very simple and more limited than in the case of two-fork restaurants. In practice, it is the most common establishment. The staff does not need a uniform.
Classification by concept
It is the most used classification nowadays since it better defines the essence of a restaurant. And it is that within the restaurants of two forks, for example, there can be places with food, service and environment disparate. The list is diverse -according to the criteria we take as a reference- but, in general, they can be distinguished:
Thematic restaurants
They can be defined by the type of food (Chinese, Italian, vegetarian…), by the decoration (antique cinema setting, comics, Game of Thrones…) or make a mixture of both, as is the case of American style restaurants that recreate the “diner” of the 50-60s. In them the furniture and decorative elements play a key role.
The concept of theme restaurant is one of the most evolved in recent years, reinventing the formula in search of originality. Thus, there are restaurants in which to eat blind or built entirely with ice. Within them we can include the family restaurants, which takes into account the needs of families with young children by providing, for example, high chairs to place on the tables, enabling children’s areas, offering children’s menus …
There are also the fusion cuisine restaurants, which combine ingredients and recipes from different regions, cultures or countries, such as Tex-Mex (American with Mexican), the Nikkei (Peruvian with Japanese) or the Balti (Indian with British).
Haute cuisine restaurants (gourmet)
They are characterized by offering a quality experience, both from the point of view of gastronomy and service, as well as a very careful decoration, furniture and equipment. They have a defined type of cuisine that is normally associated with a head chef. Going to this type of establishment goes beyond being able to eat since the treatment of the waiters, the type of dishes, the musical thread and even the illumination also come into play.
Buffet Restaurants
were born in the 70’s to serve in a fast and varied way the clients of the hotels and, thanks to its success, it was chosen to extrapolate the concept to the restaurants. Its main sign of identity is that all the food is available to the clientele, who can serve it freely as many times as they want (sometimes a weight limit is established). Normally there is a fixed price (regardless of what is consumed).
Fast food restaurants
The traditional concept is associated with large chains in which the homogeneity (both in the letter and in the decoration), the high rotation of customers, offer a simple menu starring three or four products (pizzas, hamburgers, hot dogs …) and, in most cases, there are no waiters who serve the tables. However, the concept has been reinvented and reinterpreted and now there are also places with vegetarian and even organic fast food options.
Take away restaurants
A reinterpretation of the fast food that has gained momentum in recent years, especially in the cities (because people do not have much time to cook). Although at first it was associated with a certain type of less elaborated food, nowadays there are “take aways” of practically any type of dish, including cooked or sushi.
Among the different types of restaurants, there are no limits. For example, a gourmet restaurant may specialize in Nikkei fusion food and even have a take away option. However, when starting this type of business, it is important to define the type of food, style and characteristics so as not to fall into improvisation and the tailor’s drawer.
Final Considerations
We hope that with this article you can take into consideration the various positive and negative points of the different typographies of restaurants, choose which is the best of the styles of restaurants for you and thus make the right decision for your business.