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The types of commercial catering

top: local distinguished by the quality of food, service and the wine list, the environment that are in the highest bracket of prices and qualifies for at least 2 / 3 of the highest scores awarded by the guidebooks (we practice creative cuisine or haute cuisine). Restaurants

business: the place to be on the higher end of prices, but they lack the characteristics that distinguish a top restaurant, although frequented by a clientele of very high status (usually creative cuisine).

hotel restaurant: they are characterized by being located within a hotel complex and may engage in a continuous or seasonal, can serve internal customers and / or external, can make food and celebratory banquet service in addition to PR (Cooking the mixture, of variable quality, for each category). Restaurants

entertainment: catering forms related to types of entertainment such as dance, music, comedy, videos, etc.. (Kitchen is often neglected)
Restaurants
traditional media are in the range of prices, often with a line of kitchen "style", with decent quality, rough or scandalous, as appropriate.

Theme Restaurants: single issue where menu: Fish, Game, mushrooms, truffles, herbs (cooking in general discrete, sometimes very good).

False taverns / inns or very rustic atmosphere typified, pretentiousness, familiaritàdella management imbalance the price / quality ratio (flat at times sought with the use of expensive ingredients, but not always of good quality).

Vere taverns / inns in danger of extinction, characterized by a few dishes on the menu, for the exclusive family prices at the lower end (cuina typical home setting, but generally good).

Restaurants-pizza: all hybrid forms by the bid in separate menu of different types of pizza.La type is given by the traditional restaurants have also added pizza and pizzerias that have also expanded their range of catering menu also understood in the broadest sense.

Fast-food: any form of fast food that meets the following criteria: instantaneous service, limited menu choices, standardized, affordable, quality products made with selected raw materials and semi-finished or finished, specialized equipment, suitable for implementing a program of centralized, non-specialized staff, all based on concept of chain, with or without a franchise.