Restaurant operational styles are of three major drive-through restaurants, which do not offer any

types: quick service, family style, and full service. tables or seats but rather collect the order and deliver
Within these three categories are restaurants which it through a single counter. QSR combine their food
offer a wide variety of service styles from self-service items on the menu into a bundle of complementary
to French service. Buffet, take out, and banquet meals for example McDonald’s value meal of fries, a
service are some of the variations. All of these soft drink and a burger.
categories of operational styles are operated as
both independent and franchise businesses. Types of Quick Service Restaurant (QSR)
Self service restaurants: the customer's approach
These operations are maybe owned and manage by the counter and order. For receiving the order, they
individual owners or groups of investors. collect it by their own from the counter.
Financial agreements generally include an initial fee Assisted self service restaurants: places where
and require a cash in investment by the investors. either the order is collected at the table of the
customer or the food is delivered to the table of the
individual or a chain customer.
Both individual and chain restaurants can be Full serviced restaurants: places where both the
operated by a single proprietor independent owner. order placing and the food delivery are done by the
The distinction between an individual and chain is the staff at the table.
intentional duplication of a restaurant operation into
more than one unit. Types of Restaurants
1. Fast Food Restaurants (QSR) Fast food
Franchise restaurants are the original quick-service restaurant.
Is a method of doing business whereby a parent In the industry, they are often just referred to as
company (the franchisor) grants (via franchise QSRs. A defining factor of fast-food businesses is that
agreement) an individual outlet owner (the the menu can be prepared very quickly, usually taking
franchisee) the right to market its products and only minutes. Many ingredients are precooked or
services while using the parents proven name, frozen and only need to be reheated. Orders are
reputation and marketing techniques. Restaurant served packaged in disposable food wrap and takeout
franchises are duplications of successful restaurant boxes. This style of mass-produced cuisine is called
operations which are sold to individual owners and "fast food".
investors. 2. Casual Restaurants A casual restaurant offers
full-service dining, where guests are seated and
Quick Service Operational Style waited on by the server staff. But unlike more formal
Quick serve is the 1900s food service industry term dining rooms, casual restaurants provide roomy,
for what has traditionally been called fast food. In the comfortable seating and a laid-back atmosphere.
1960s and 1970s the development of the fast-food Menus contain comfort foods and items that are tried
restaurant chains. and true. You won't find experimental cuisine and
trendy decor at a casual restaurant. Diners,
Quick Service Restaurant (QSR) mom-and-pops, and many popular chain restaurants
Quick service restaurant (QSR) is a restaurant which are considered casual dining restaurants.
offers certain food items require minimal preparation 3. Fast Casual Restaurants combine the quick
time and are delivered through quick services. QSR service of a fast-food joint with an elevated menu of
restaurants are known to have standardized, modular healthier, less processed food options.
and efficient process which help them in reducing the Build-your-own menus are a common fast-casual
lead times to fulfill the orders but still maintain the concept, featuring sandwiches, wraps, or burritos that
quality expected by the customers. Preparation are prepared fresh to order. Ordering, payment, and
methodology and usage of technology are pillars of a food pickup are all performed at the counter.
Quick service restaurants (QSR) Self-serve drinks and coffee stations are common.
Some fast casuals may perform limited table service
Quick Food Service Operations by delivering orders, but there is no serving staff.
Commonly known as fast food The food is prepared, 5. Fine Dining Restaurant Fine dining
purchased and generally consumed quickly Quick establishments like Michelin-starred restaurants
service restaurants have much variety when it comes occupy the peak position when it comes to formality
to the type of service they offer. There are also and price. The style of fine dining service is an
age-old tradition with many rules and nuances. There command. A general restaurant
are extra little touches that you won't find in any other organizational chart looks like this: The
type of restaurant, like when a server "crumbs" the business belongs to the owners, and they
table to remove any crumbs from the tablecloth. Even will make all major restaurant decisions.
guests are expected to follow a dress code when They hire a general manager and an
dining out at an upscale establishment. This gives fine executive chef to control the day-to-day
dining an exclusive feel and makes it a treat reserved operations. A front-of-house manager stays
for special occasions, such as an anniversary, a on the floor and keeps communication
birthday, or a wedding. A fine dining menu will feature directly with the general manager, while shift
items that you wouldn't eat every day, like caviar, leaders are chosen by the front-of- house
steak tartare, or foie gras. managers for their leadership qualities and
experience.
6. Cafe or Coffee Shop Coffee shops and cafes: -​ A restaurant organizational chart is nothing
Cafes and coffee shops feature a drink-heavy menu but an organizational chart that presents the
that focuses on coffee and tea, but they may also high-level overview of the business to the
have a bakery case and offer small, easy-to-prepare people. It gives us information about every
breakfast and lunch items. department working in the industry or
7. Specialty Drink Shops Specialty drinks shops restaurant in an abstract form. Business
that sell bubble tea, smoothies, or fresh juices are leaders' managers, stakeholders, and board
becoming more popular and widespread. The of directors must know the definition and the
beverage industry is growing, and coffee and tea importance of a restaurant organizational
aren't the only drinks in the spotlight anymore. chart.
Smoothie shops and bubble tea shops offer a menu of
customizable drinks with many flavors, toppings, and
add-ins to choose from. These types of restaurants Job descriptions define the role you are trying to fill
usually occupy a small storefront with little to no when recruiting . They allow you to accurately
seating. Customers place their orders at the counter describe to an applicant the details of a position
and drinks are prepared with specialty beverage before they are hired so they have a realistic preview
equipment. of what the job entails and what they need to do to
8. Buffet Restaurants Instead of a menu, buffets are become a successful employee in your restaurant.
distinguished by self-serve food stations where guests
can fill their plates as many times as they like for a flat In order to run a successful fast-food restaurant, you'll
price. need to create an organizational structure with a clear
9. Food Trucks Food trucks Food trucks are hierarchy in place. Remember that the fast-food
compact kitchens on wheels. They offer a select industry has a notoriously high turnover rate,
menu that usually focuses on one type of cuisine, but especially among front-line employees. The best way
they do it well. Guests order and pay at the window, to deal with this effectively is to have employees
then pick up their meal when it's ready. Busy food dedicated to one job in each section of the operation.
trucks might use online and mobile order-and-pay An organization chart is a crucial piece for the efficient
options to speed up their service. operation of any business includes restaurants
11. Pop-Up RestaurantsA pop-up business occupies With the correct organization chart, you will be
a temporary foodservice space for a short period and able to:
tests out a menu. Some pop-ups continue to use the Have direct control over the positions that you must fill
same method and "pop up" for events or on a monthly in your restaurant.
basis. Other pop-ups end up growing into larger Define the functions of each position.
businesses, sometimes food trucks, bars, or sit-down Define the position of each role in the chain of
restaurants. command.
12. Ghost Restaurants Improve communication between workers in the
A ghost restaurant, also called a ghost kitchen or establishment.
virtual brand, is a restaurant that operates without a Optimize all the processes that take place in the
storefront. restaurant.
Organization charts are also used in some
-​ A restaurant organizational chart will show establishments to illustrate the scalability of each
employees in an organized chain of position.
You can use this to motivate your employees to grow *Circular Organizational Chart
with your business. It must be displayed in a visible 1.1 Collect data about every department
place and printed in large and legible typography so 1.2 Decide and search for the best tool
that each worker can see it. The organizational chart 1.3 Complete the organizational chart
is one of the first tools that you must define even
before creating your restaurant because it's linked to Restaurant Organizational Chart Examples
its nature, operation, and processes. A clear example of this is waiters that fulfill the
functions of cleaning staff or that the cooks are
RESTAURANT ORGANIZATIONAL CHART collectively in charge of cleaning the kitchen. This
EXAMPLE AND THEIR JOB DESCRIPTION happens if it's possible for them to take on other work
Restaurant Manager: If we are talking about a typical due to a low order volume or low restaurant capacity
restaurant, there is usually a restaurant manager at Example 1: Large Restaurant Organizational Chart
the top of the restaurant organizational chart. It is a perfect example of a large hotel organizational
However, it would be more appropriate to put food chart. The hotel is a self-owned business and so only
and beverages at the top of the organization chart in has one business leader. The head of departments
companies/group restaurants In general, the reports to the restaurant owner. Other departments
restaurant manager assumes duties such as like management, marketing, finance, human
supervision of whether the employees are doing their resources work under the owner. Micro-managers
jobs properly, marketing studies, training of work under the author of each department and
employees You know, restaurant manager is usually manage the department on behalf of the head, The
the business owner. In such a case, it would be more hotel structure is both cross-functional and
appropriate to write it as restaurant manager / owner hierarchical because some departments and
at the top of the organization chart for restaurant. positions can be seen working dependently.
Assistant Restaurant Manager: They report to Example 2: Small Restaurant Organizational Chart
restaurant manager. The number of them in a It is a perfect example of a large hotel organizational
restaurant usually ranges from 1 to 3. Head waiter: chart. The hotel is a self-owned business and so only
They report to the restaurant manager or the assistant has one business leader. The head of departments
restaurant manager depending on the size of the reports to the restaurant owner. Other departments
business. like management, marketing, finance, human
Waiter/waitress: Generally, their supervisors are resources work under the owner. Micro-managers
head waiters. At small restaurants, the waiter work under the authority of each department and
/waitress also works as the head waiter. They take on manage the department on behalf of the head. The
critical tasks in the restaurants such as getting hotel structure is both cross-functional and
customers' requests and serving meals. hierarchical because some departments and
Bus boy/girl: They are at the bottom of the positions can be seen working dependently.
organization chart and work depending on the waiter. Example 3: Organization Chart of Coffee Shop
They have simple duties like cleaning the tables, If you are struggling to find the idea of making an
mopping the floors etc. organizational chart for your coffee shop, then you
Executive Chef: They are responsible for the can use this example. This chart is of the medium
management of the kitchen. They work with the coffee restaurant. The diagram follows the
restaurant manager or assistant restaurant manager. hierarchical structural model, but other models like
In some cases, executive chefs can manage multiple matrix functional can also be followed, depending on
restaurants kitchens. how the departments are working inside. The chart
Executive Chef Assistant: They work with the shows two leadership postions: the owner and the
executive chief. Fish chef, grilled chef, soup chef, administrator. The administrator manages the whole
pastry chef, sauce chief are working with executive coffee shop on behalf of the owner.
chef assistant. Dishwashers, Chef Assistants: Their Example 4: KFC Organizational Chart
supervisor are cooks Accountant: Their supervisor is If you are searching the KFC business models, don't
restaurant manager or owner. forget to add the organizational structure of KFC to
your bucket The organizational structure of KFC
1. Identify the structure of your restaurant follows all the models like hierarchical functional
*Hierarchical Organizational Chart and matrix. There are hundreds of departments
*Functional Organizational Chart working for KFC; they have their functions and
*Matrix Organizational Chart performance in connection with other departments.
This chart is the best E example of the circular For example, if you need to fill 300 or so food orders
organizational chart implemented for the restaurant. in an 8-hour
As described above the key figures are recorded at shift, you can't count on just two cooks, a sous-chef,
the circle's core, and then other departments ellipse and a kitchen
the core. assistant to do so. This tip will also help you estimate
Example 4: McDonald’s Organizational Chart the required
McDonald‘s Organizational Chart pinned here shows daily production, reduce losses, and not hire more or
how big the McDonald’s is. The company less staff than
organizational chart can be made of all four charts
because McDonald‘s has departments working
globally, and company like this usually works
cross-functionally. You can take ideas from here for
research purposes. The exciting thing about the
structure is that it is so in the high-level overview that
all the vice presidents of multiple divisions report to a
single president or Chief Operating Officer (CEO).
3 Tips to Create the Organization Chart of Your
Restaurant
Here are some simple tips that you can apply to
create the organizational diagram of your restaurant:
1. Start from top to bottom If you are the owner of
the restaurant, begin by
placing your position as an owner at the top of the
organization chart, and
build the other positions from that. You must also
define what type of
owner you will be - basically ask yourself: Will you
have any direct
occupation in the restaurant? If yes, what are those
functions? And if not,
think about the people who should be in charge of
your functions instead of
you.
2. Think of functions, not positions Before you think
of specific positions, think about the functions that you
need to fulfill in the restaurant, and then create a
position for that function.
These are some examples of functions with specific
positions for each one:
Cooking - cooks. Cleaning the kitchen -
back-of-the-house cleaning staff Bringing food to the
table - waiters Cleaning tables - front-of-house
cleaning staff.
•Receive customers - receptionist Parking the diners'
cars - valet
3. Consider the approximate maximum and
minimum order flow for each day Any restaurant
has the capacity to satisfy a maximum of orders per
day. After conducting a market study, studying the
competition, and setting on the type of restaurant you
want, you can estimate an approximate order flow. It
is important to take into account a maximum and
minimum flow since you should aim to stay in average
figures.