The service economy represents the current financial foundation of what are considered to be, “first world” countries. Within that service economy, a significant chunk is attributed to the food industry. Restaurants represent a manifestation of the industry in question, but are more than simple service providers. One cannot escape the social implications revolving around these types of venues. As a consequence, restaurants as far as businesses go have evolved differently. There are restaurants which aim to provide the best food in terms of quality, pricing, and quantity whilst others focus more on the social element of the experience.
Different types of restaurants cater to different needs, this can be exemplified by what are considered to be “Swedish buffet” type of restaurants, the focus of which clearly being the ability to provide substantially cheaper food at the same quality level. For that to happen, they needed to cut expenses, therefore the serving staff is nowhere to be found. The more traditional restaurant does not make these sacrifices; however, more recent variants of this type of venues have further emphasized the on-location experience and the social elements that come with it.
If it is simple food consumers are after then today, there is no need to physically be present at the venue; however, those that do choose to go do it for the lasting memories that they can create there, alongside their friends and family. Restaurants were quick to take advantage of this and in order to create memorable experiences for their customers, they have chosen to put into practice a series of “innovations”. Examples of this can be seen in a variety of venues, where the food, for example, is prepared in front of the customers or the running theme being reinforced through complementary methods such as thematic music and decorations, ranging from what the staff wears to the look of furniture and so on.