BUFFET
Buffet dining another type of restaurant commodity primarily attends clients who are interested in getting economical deals of unlimited quantity and diverse platter of multi-cuisines. The buffets are second on the restaurants hit list, and make considerable business especially in breakfast and dinner platter when families can come and spend time together. Buffets include almost all cuisines, appetizers, salad bars, soups, beverages, seafood and desserts and are instantly served. The variety could be as extensive as 250,000 different meals and snacks served on the buffet table, as at Walt Disney World food-service fantasia everyday (Nation's Restaurant news); often food is accompanied by light music or other performing art entertainment. Buffets usually thrive in vacation and tourism spots in tropical areas, islands, and places that draw big crowds due to some occasion or vacation. (Edwards, 1987). Contemporary and new Indian style of eateries is evolving a new statement in buffet dining as Walkup points out in Nation's Restaurant News. This aims at attracting a greater number of foreign, sophisticated and diverse clients. Thus buffet dining is thriving everyday without any health punctuations or market decelerations.
Fine Dining
Fine dining an exuberant and sophisticated option is usually associated with rich and the famous. From treating a twosome as royalty, or four, or even aspiring to be accompanied by celebrities and super models fine dining...
Likewise the cuisine is a concoction of the finest platter carefully selected from all around the globe. The finest and best ingredients are picket for the items in the menu, often imported from the cuisine's place of origin. Islands and seaside restaurants enjoy the premium of providing freshest seafood and other entrepreneurs provide a wide variety of ethnic cuisines. Accordingly beverages: wines beers Champaign and lager are not compromised on any flaw in quality taste and authenticity. Executive and highly accomplished chefs supervise and sometimes create items for their clients. Therefore fine dining is rather a service that still preserves royalty or an aspiration of royalty among the highly privileged people in the world.
Reference:
Jacquelyn Lynn, Feb 2003, You Are What You Eat: A How-To For The Budding Restaurant, Entrepreneur, Pg 1.
Judith Potwara, July 2004, Breaking the chain: a declaration of independents against chain restaurants, Entrepreneur, pg 1.
Fast growing, fast food, August 1, 2005, Retail Traffic.
Jayne Hurley and Bonnie Liebman, March 2005, Fast food in '05, Nutrition Action Healthletter. Page 1.
Koe Edwards, July 20, 1987, Tropical tempest: island-themed restaurants thrive, drawing big crowds nationwide, Nation's Restaurant News.
Carolyn Walkup, March 1, 2004, Contemporary, fusion-style Indian…
