ABSTRACT
Restaurants and other facilities providing food and drink for consumption on the premises are labour intensive services which invariably operate in a highly competitive environment. These cover both commercial businesses aiming to attract the public and achieve profits from the investment and semi- or non-commercial services provided in institutions, places of employment and elsewhere. Customer choice will vary with individual circumstances such as the location, time available, spending power, experience and particular requirements. Food service establishments are subject to Town and Country Planning and Building Regulations, disability discrimination, health and safety, food standards and hygiene requirements. The life cycle of a restaurant will be affected by many factors such as changes in the surroundings, fashion and meal preferences; increasing competition; decline in standards and obsolescence. Commercial restaurants are notoriously subject to fashion. They tend to have a short life, not often more than eight years, and both the types of food served and facilities may need to be frequently changed.
