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Building the marketing into your restaurant design begins as soon as guests walk in the door. The lobby can speak volumes about the experience awaiting them in the dining room. Is the lobby seating rugged or posh? Is the hostess station a simple podium or does it have a concierge, full-service feel? Do the restrooms offer comfort with accessories appropriate to the theme of your eatery? Building the marketing into your restaurant design is as much about subliminal cues as it is about blatant messaging.
A restaurant prepares and serves food, drink and dessert to customers in return for money. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models. While inns and taverns were known from antiquity, these were establishments aimed at travellers, and in general locals would rarely eat there. Modern restaurants, as businesses dedicated to the serving of food, and where specific dishes are ordered by the guest and generally prepared according to this order, emerged only in 18th-century Europe, although similar establishments had also developed in China.
Nearly all major American newspapers employ food critics and publish online dining guides for the cities they serve. A few papers maintain a reputation for thorough and thoughtful review of restaurants to the standard of the good published guides, but others provide more of a listings service. More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public. Their major competition comes from bloggers, particularly publishers of food blogs, also called foodies. These writers and publishers represent the common dining aficionado rather than the gourmet, and thus do not provide "official" reviews, but nonetheless are capable of garnering large, loyal followings