The Lunch Room
The Concept
Restaurant patrons want to be delighted with their dining experience, but they don't necessarily want to be surprised. It seems remarkable that after almost 100 years, the basic operations in canteens have not changed much. To be sure, the equipment is more modern, and some new foods have been added. But when customers first walk in the door, they seek out the same fi
xture -- the tray. Introduced by William and Samuel Childs in 1898, the tray and the tray line have been untouched by time. Servers still stand behind the counter serving dishes to hungry diners at reasonable prices, and customers continue to eye the bountiful selection of home-style foods as they walk down the line and pile their trays. Self-service restaurants were born when the working masses in urban areas wanted a clean environment in which they could get a quick, cheap and satisfying lunch. The Lunch Room is a restaurant serving mostly ready-cooked food arranged behind a food-serving counter. Typically, a patron takes a tray and pushes it along a track in front of the counter. Servings are selected from ready-made portions already on plates for salads and desserts
and the choice of main course is served instantly in pre-heated plates from behind the counter by an experienced chef. Beverages, yoghurts, snacks and other products will be as well on display to compliment the meals. A low calories’ section in partnership with a certified dietician will be as well a primary component of the concept.
