| A | B |
|---|
| Eating and drinking places | The largest segment of the restaurant industry. |
| Full-service restaurant | Has more than a dozen main course items on the menu. |
| Areas of dominant influence | A term used in the television industry to describe areas covered by the signals of major television stations as measured by Arbitron. |
| Cyclical menu | A menu that changes every day for a certain number of days, then repeats the cycle. |
| Dinner house | A restaurant distinguishable by a combination of decor, informal atmosphere, and eclectic menu that draws from ethnic and traditional offerings. |
| Ethnic restaurant | A restaurant featuring a particular cuisine, such as Chinese, Italian, or Mexican. |
| Family restaurant | A restaurant that caters to family - with an emphasis on satisfying the needs of children - that serves breakfast, lunch, and dinner, offering traditional menu items. |
| Feasibility study | A study commissioned by developers and prepared by consultants that seek to determine the potential success of a proposed business on a proposed site. |
| Fine-dining restaurant | Features luxury dining and an exciting menu, and employs well-trained, creative chefs, and skilled servers. |
| Fusion cuisine | A style of cooking in which chefs take ingredients or techniques from more than one cuisine and create new dishes with the results. |
| Theme restaurant | A restaurant distinguishable by its combination of decor, atmosphere, and menu. |
| Quick-service restaurant | A restaurant that focuses on convenience, offers a narrow selection of food, and provides limited service and speedy preparation. |
| Lack of business knowledge | The first and most important reason restaurants fail. |
| Lack of technical knowledge | The second important reason restaurants fail. |
| Restaurant concept | Products, services, along with the manner in which these are presented. |
