Training for White Tablecloth Restaurants

When I attended The Culinary Institute of America in the early 80’s, the areas in the restaurant business were divided into Quick Service Restaurants (QSR), casual dining (brass & ferns bistros), institutional dining and formal dining or also known as “white tablecloth restaurants”.

Culinary Training for White Tablecloth Restaurants

Times have changed, the 10 new segments of the restaurant business today are:

1. Value- 27.6% Market Share

2. Family Friendly-21.7% Market Share

3. Ultra Convenience- 12.1% Market Share

4. Virtual Dining-9.0% Market Share

5. Everyday Chic- 7.6% Market Share

6. Health Centers- 6.9% Market Share

7. Hang-Outs- 5.2% Market Share

8. Event Dining- 4.2%

9. Experience Dining-4.1%

10. Fresh-Baked- 2.7%

Students are not exposed to or familiar with “white tablecloth” restaurants. They do not know what it is like to have meals served in courses. They are used to eating on the run and everything is super convenient. They do not even sit down at the dining room or kitchen table and eat together as a family. Everyone is too busy trying to make a living and watching their “pennies”

It is our duty as teachers to expose them to different styles of service including training for white tablecloth restaurants.