Food and beverage (F&B) service outlets are establishments where food and drinks are sold and served to customers. These outlets cater to diverse customer needs and may or may not be attached to hotels. Over time, F&B outlets have evolved to align with the changing lifestyles and eating habits of consumers.
What Are the Food and Beverage Outlets?
Food and beverage outlets are essential spaces where people gather to enjoy meals, beverages, and socialize. These establishments range from casual coffee shops to sophisticated fine dining restaurants, each tailored to specific customer preferences and occasions. By understanding the unique types and characteristics of F&B outlets, you can appreciate their significant role in shaping the hospitality industry.
Key Factors for F&B Outlets
F&B outlets must consider several factors to succeed:
- Menu: Tailored to customer preferences.
- Service Hours: Matching customer schedules.
- Mode of Service: Influencing customer experience.
- Target Audience: Understanding the expenditure potential and preferences of the clientele.
Below, we explore 19 popular types of F&B service outlets and their defining characteristics.e outlets and their defining characteristics.
Food and beverage service outlets come in various forms, each catering to different needs and preferences. The infographic below provides a visual guide to the 16 main types of outlets you should know about.”
List of food and beverage service outlets:
- 1. Bistro
- 2. Brasserie (a Formal type of F&B outlet)
- 3. Coffee shop
- 4. Specialty restaurant
- 5. Fine dining restaurant
- 6. Fast food restaurant
- 7. Rotisserie
- 8. Barbeque restaurant
- 9. Nightclub
- 10. Discotheque
- 11. cafe
- 12. cafeteria
- 13. Foodcourt
- 14. kiosk
- 15. Drive-in
- 16. Oyster bar
- 17. Pub
- 18. Bar
- 19. carvery
1. Bistro
It is a small type of F&B service outlet, a restaurant that serves simple, moderately priced meals and wine. The menu consists of dishes that are simple and easily prepared in bulk. Braised meat is a typical dish that is provided in a bistro. It serves coffee as well.
Why is it called a bistro?
The word “bistro” comes from the Russian word “bystro” which means quickly.
it originated among Russian troops who occupied Paris following the Napoleonic Wars. In taverns, they would shout the Russian (býstro, “quickly”) to the waiters, so that “bistro” took on the meaning of a place where food was served quickly.
Origin of bistro
This food and service outlet likely developed out of the basement kitchens of Parisian apartments where tenants paid for both room and board. Landlords could supplement their income by opening their kitchens to the paying public.
Menus were built around foods that were simple, could be prepared in quantity, and would keep over time. Wine and coffee were also served.
Today, bistros are mostly still part of the hospitality industry. They are often connected with hotels, bars, and pubs.
- Menu: Simple dishes prepared in bulk, often featuring braised meats.
- Service: Informal and quick; menus may not be printed.
- Origin: Derived from the Russian word “bystro” (quickly), popularized in Paris post-Napoleonic Wars.
- Ambiance: Often connected with hotels, bars, or pubs.
2. Brasserie (a Formal type of F&B outlet)
It is a formal restaurant, which serves drinks, single dishes, and other meals. One can have just a drink or coffee. It extends professional service and presents printed menus. The waiters are in the traditional uniform of a long apron and waistcoat.
What defines a brasserie?
The term brasserie is French for “brewery”, from Middle French brasser “to brew”, from Old French bracier, from Vulgar Latin braciare, of Celtic origin. Its first usage in English was in 1864.
In France, Flanders, and the Francophone world, a brasserie is a type of French restaurant with a relaxed setting,
A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open every day of the week and serves the same menu all day.
- Menu: Consistent throughout the day, often including steak and fries.
- Service: Professional, with printed menus and traditional waiter uniforms.
- Ambiance: Relaxed yet elegant.
A good example of a brasserie dish is steak fries.
3. Coffee shop
It is a Food and beverage outlet that mainly serves snacks and beverages 24 hours a day, however, it may serve all three meals. Most star hotels have coffee shops to cater to the needs of customers at any time of the day.
Origin of coffee shop
The most common English spelling, café, is the French, Portuguese, and Spanish spelling, and was adopted by English-speaking countries in the late 19th century. this coffee shop concept has come from the U.S.A. The service and the ambience of the coffee shop are informal.
Equipment:
the furniture and service equipment is not very expensive. Tables may have mica, stone, or glass top. covers are laid on placemats.
The cover laid will be simple, with basic cutlery. it is normally located at ground level, fed by the main kitchen and the still room.
service:
Most of the dishes ordered by the guests are neatly plated in the kitchen with garnish and placed before the guests.
The main thrust is on 24-hour operation, quick service, and high seat turnover. In hotels, It may be licensed to serve wines and spirits.
- Service: American-style (pre-plated), informal, and quick.
- Menu: Snacks and beverages; may serve all three meals.
- Features: 24-hour operation, high seat turnover, and affordable pricing.
4. Specialty restaurant
What is meant by speciality restaurants?
- It serves speciality dishes which are its strength and contribute to the brand image.
- The ambiance and décor of the restaurant reflect the theme of the specialty restaurant.
Menu of speciality restaurant
It may specialize either in a particular type of food such as fish and chips, pasta, or steaks, or in a particular type of cuisine, for example, Indian, Chinese, Italian, and so on.
The dishes of a particular region of a country or a particular set of people are also termed ethnic cuisine.
Ambience
The uniform of the service staff will be according to the tradition of the region or country. The fixtures, designs on the crockery and the menu card, music, and so on, will also depict the region. Uniformed wait staff serves food according to tradition.
The seat turnover in this type of restaurant is low and the average revenue per cover is more compared to a coffee shop.
5. Fine dining restaurant
This kind of restaurant primarily caters to the requirement of the affluent market segment which wants to experience fine dining. The restaurants are typically higher and fancier restaurants than any other restaurants of F&B such as a coffee shop, bistro, or fast food.
A fine dining restaurant has a formal atmosphere, is almost always a sit-down restaurant, and has a fancier menu than most restaurants. Fine dining restaurants offer wine lists, and sometimes sommeliers, to help you with your food and wine pairing. They also have dress codes in most cases.
Menu: It may either offer dishes of one particular region or country or exotic dishes from various cuisines, wines, spirits, and digestive.
Timing: It opens mostly during dinner time. However, It may also operate during luncheon depending on the location.
Ambience: The ambience and décor of the restaurant will be elegant and rich.
Equipment: The furniture is made of teak wood with fine craftsmanship. All the tables will be covered with good quality linen and napkins of contrasting colours or colours that match the décor will be folded and kept.
The glassware: chosen will be of fine lead crystal communicating to the guest the beauty of the table set-up. The metal chosen for cutlery will be either silver or electroplated nickel silver (EPNS), which will be maintained well at all times.
Skills: The wait staff employed is skilled and has a sound knowledge of the dishes served. The restaurant employs sommeliers to serve wines and other alcoholic beverages.
Revenue: The average revenue generated per cover is more compared to other restaurants but at the same time, the seat turnover is very low while the labor cost and overheads are on the higher side.
6. Fast food restaurant
This is also a type of food and beverage service outlet. The fast-food concept was first introduced in the USA and has now become popular around the world. It is characterized by the speed of service and the affordable price of the menu items.
Changes in eating habits, non-availability of time to wait at the table and eat. An increase in the number of working women, advancement in food processing technology, growth of the teenage market, and so on, have contributed to the success of the fast-food operation.
It is located in a very busy area.
- Menu: Focused on one type of product, e.g., burgers or pizzas.
- Features: Bright interiors, convenience products, and standardized portions.
- Origin: First introduced in the USA.
The features of fast food outlets are as follows
- Specialize in one particular product. for example, burgers, pizza, and so on.
- Variation in the menu is based on one specific product.
- for example king burger, whole meat burger, diet burger, tikka burger, and so on.
- Products can be prepared quickly and kept for a short while without spoilage.
- It relies heavily on the availability of convenience products. Convenience products
- are processed foods, and ready-to-eat foods such as baked beans, olives, heroin, sauces, and so on are some examples.
- Ensures good portion control as convenience products form the base and the presentation is clearly displayed over the counter for the customer to know.
- The very bright and colourful interior of the outlet.
some of the best fast food restaurant
7. Rotisserie
Rotisserie, (also known as spit-roasting), is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys.
This type of outlet specializes in grilled or roasted meat, poultry, and fish, which are prepared in front of the guests. The griller is operated either by gas or by electricity.
The guest can see the way their chosen cut is being cooked through a glass portion. the cooked meat is served on the plate by the food service staff along with salad, potatoes, and the accompanying sauce.
The decor of the restaurant may be moderate. wine and beer may also be served.
- Menu: Grilled or roasted meats served with accompaniments.
- Features: Cooking is visible to guests, enhancing engagement.
Some Rotisserie dishes
- Bourbon Rotisserie Pork Roast
- Take-Out Style Rotisserie Chicken
- Herb and Red Wine Rotisserie Leg of Lamb
- Marinated Rotisserie Roast Beef
- Peruvian Roasted Chicken
8. Barbeque restaurant
This kind of F&B service outlet specializes in barbeque dishes, both vegetarian and non-vegetarian delicacies. The marinated pieces of meat, poultry, fish, vegetables, paneer, and so on, are inserted into skewers and cooked over live charcoal or electric griller.
Frequent basting with marinades and oil is done during cooking, which fills the area with aroma. It serves as an excellent tool for merchandising.
The aroma of barbeque dishes and the way they are prepared and presented make people buy them.
- Menu: Includes vegetarian and non-vegetarian barbeque items.
- Ambience: Outdoor settings like rooftops or near pools, with live cooking
- Location: It is generally located near a swimming pool, rooftop, lawn, seaside, and so on, and is open during evening hours.
Western and Indian delectable barbeque items may be available. some barbeque restaurants serve beer.
9. Nightclub
It operates during the night and offers dinner, dance, and live entertainment. cabarets or floor shows are the main attractions of the nightclub. couples can dance on the dance floor to the music performed by live bands or to recorded music. Guests are required to wear formal wear.
night clubs levy an entry fee. Dinner and wine are served at the table and guests can have their meal while enjoying the show.
- Features: Cabarets, dance floors, and formal dress codes.
- Service: Dinner and drinks are served at the table.
In India, some metro cities have nightclubs. However, in some states is not permitted.
10. Discotheque
It operates during night hours. It provides a dance floor for guests to dance on. special sound and lighting effect is created for an appropriate ambience. Drinks, especially beer, and snacks are made available during operations.
The service is very informal. It is patronized mostly by the youth and couples. The dress code is not insisted upon. It is generally located in secluded places in hotels.
- Features: Special lighting and sound effects, informal service.
- Menu: Limited to drinks and snacks.
- Audience: Young patrons; entry is often restricted.
So as to avoid disturbance to other guests. The entry is limited to a certain number of guests according to the floor/room capacity and an entry fee is levied.
11. cafe
This is an F&B outlet of French origin, mainly serving coffee and snacks. The French introduced café in the French colonies in India, but serve Indian snacks such as vada, samosa, bonda, and so on along with coffee and pastries.
Many outlets in India, especially in the south, name their operations as a café even now.
- Menu: Sandwiches, burgers, pastries, and beverages.
- Service: American-style table service; low revenue per cover.
- Dishes: These cafes serve Indian snacks and meals, sandwiches, burgers, pizzas, pastries, and beverages.
The customers are served at the table following the American style which increases the seat turnover, but the average revenue per cover is low due to the lower pricing of dishes.
12. cafeteria
The traditional cafeteria system consists of a straight line of counters containing a variety of hot and cold dishes. The customers start at the end of a line, pick up a tray, and move along the length of the counter as they select the dishes they want to have.
the cashier who is seated at the end of the counter makes bills for items selected and collects payment. This is not required if the meals are pre-paid. This form of service is widely followed in institutions and industrial catering establishments.
In the modern ‘free flow cafeteria’ system the counters are segregated according to the type of dishes offered- hot or cold, appetizers, soups, bread, sandwiches, entrees, salads, pasta, and so on.
The customers can move at will to any of the service points to select dishes and exit through the payment point. The tables have basic accessories such as crusts, straw holders, napkin dispensers, and water glasses.
Cafeterias are situated in railway stations, cinema halls, shopping complexes, college premises, office premises, and so on.
- Features: Straight-line counters or free-flow systems.
- Locations: Found in institutions, malls, and office premises.
13. Foodcourt
It refers to a number of independent food stalls. Each serves different items of food. The customers order the food they want to have and consume it in a common dining area.
The types of dishes offered represent local cuisine and dishes that are popular globally. Food courts are found in big shopping complexes, entertainment complexes, amusement parks, airports, and so on.
Where there is heavy traffic of customers. It is mostly self-service. The waiter may assist in clearing the table and serving the water. Disposable items such as plates, spoons, and forks are extensively used.
- Menu: Diverse, representing global and local cuisines.
- Service: Self-service; disposable utensils used extensively.
The revenue per cover is moderate and affordable for the common man.
14. kiosk
A kiosk is a small permanent or temporary structure on a sidewalk from which items such as coffee, tea, pastries, chocolate, favourites, and so on, may be sold. The items bought may either be taken away or consumed at tables arranged nearby. Most kiosks do not have seating provisions.
Features: Portable and often located in high-traffic areas like malls.
15. Drive-in
In drive-in outlets, customers drive in, park their vehicles at a parking lot, and remain seated in their vehicles. The waiters go to the customers with menu cards, collect orders, and deliver the items on specially designed trays and the customers remain parked while they eat.
The first drive-in restaurant was Kirby’s Pig Stand, which opened in Dallas, Texas, in 1921. In North America, drive-in facilities of all types have become less popular since their heyday in the 1950s and 1960s, with drive-throughs rising to prominence since the 1970s and 1980s.
Service: Quick, with carhops delivering orders.
The largest Drive-In still in operation is The Varsity of Atlanta, Georgia.
16. Oyster bar
It is a Type of F&B outlet that specializes in serving fresh oysters. The oysters are opened or shelled behind the counter, within the sight of guests. The counters are made of non-porous materials, usually, granite, which can be easily cleaned.
- Menu: Includes shellfish dishes and accompaniments.
- Ambience: Often casual and seaside-inspired.
- Service: Fresh oysters are served on a bed of crushed ice with oyster cruets, brown bread, and butter.
17. Pub
This food and beverage service outlet mainly serves various kinds of beer, especially draught beer, and snacks. Originally, they were owned by breweries to sell their beers. In India, cities like Bangalore and Mumbai have some finest pubs.
British-origin outlet serving alcoholic beverages and light meals.
Ambiance: Casual, with a focus on beer and spirits.
18. Bar
This F&B outlet offers all kinds of spirits such as whiskey, gin, vodka, rum, brandy, tequila, wines, and beers. Hotels and restaurants have a separate licensed area to sell these alcoholic drinks. Snacks are also offered.
- Menu: Includes cocktails, wines, and light snacks.
- Ambiance: Can range from casual to upscale.
Hotels may also have an additional bar in the food service area/restaurant to dispense wines, beers, and spirits during the service called a dispense bar.
19. carvery
This is also an F&B outlet it is also a food and beverage service outlet serving roast meat and poultry, which are carved at the carving counter by a carver in the presence of the guests. Accompanying sauces and vegetables are served with the roast.
A survey also serves alcoholic beverages. A table d’ hote menu of four courses with roast meat or poultry as the main course is offered.
- Menu: Features roasted items with sides like potatoes and vegetables.
- Service: Often buffet-style
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FAQ
1. What are the main types of food and beverage service outlets?
The main types include fine dining restaurants, coffee shops, bistros, fast food outlets, bars, cafeterias, and specialty restaurants. Each type caters to different customer preferences and offers unique dining experiences.
2. What is the difference between a bistro and a brasserie?
A bistro is typically a small, casual restaurant offering simple, home-style meals at moderate prices, while a brasserie is a larger, more formal establishment with a broader menu and often includes alcoholic beverages like beer and wine.
3. What makes fine dining restaurants different from casual dining?
Fine dining restaurants provide a more upscale experience with sophisticated menus, high-quality ingredients, elegant table settings, attentive service, and a formal atmosphere, while casual dining is more relaxed and affordable.
4. Which type of food and beverage service outlet is most popular?
Fast food outlets and coffee shops are among the most popular types due to their convenience, affordability, and quick service. However, preferences can vary by region and customer demographics.
