Restauranttype

Restauranttype is a broad concept used in the hospitality industry and in data systems to describe the concept or category of a restaurant. It is not a fixed standard, but a label applied to classify establishments by their primary concept, service model, cuisine, and experience. In practice, the term appears in restaurant databases, point-of-sale systems, menu management, and travel guides as a way to group similar venues.

Classification criteria usually include cuisine or culinary focus (for example Italian, Japanese, or vegetarian), service model (fine dining, casual dining, fast casual, or quick service), formality and price range, and the operating format or setting (gastronomic, cafe, bistro, food hall, or pop-up). Some restaurants span multiple categories or shift over time with changes in concept.

Common restauranttype categories encompass fine dining, casual dining, fast casual, fast food or quick service, cafe or bakery, and ethnic or regional concepts. Other designations such as family-style, fusion, gastro pub, pop-up, ghost kitchen, and food hall describe specific formats or experiences. Regional terms may obscure or expand these categories.

In data, marketing, and research contexts, restauranttype is used alongside cuisine, location, price tier, and ratings to support search, recommendations, and analytics. Interpreting restauranttype requires awareness of local terminology and the possibility of overlap across categories.