5 ms·

Its rampant across industries. Hotel chains have sub-brands, sometimes with suspiciously similar names. As far as industries go, the restaurant industry is pro

by spaceman_2020 4y ago

Its rampant across industries. Hotel chains have sub-brands, sometimes with suspiciously similar names. As far as industries go, the restaurant industry is probably one of the least consolidated in the world. For every chain restaurant, there are a dozen standalone restaurants.

bobthepanda 4y ago
This is because, where regulations allow, people will literally set up a small restaurant with two plastic yard tables and a open top grill. In the US that type of setup is pretty much illegal everywhere. Chains were becoming more prevalent, but recently we’ve basically gone back to the same model with a food truck, which is tiny and takes up a parking spot. Usually taking off the wheels is illegal though.
- bornfreddy 4y ago
  Cool, this is interesting... What makes the "two plastic yard tables and a open top grill" restaurant illegal? Sanitary requirements or some minimal size mandate? Otherwise I like the concept of food trucks, to me they are a perfect way for enthusiastic chefs to start their business with low(ish) money investment.
  - notsapiensatall 4y ago
    This sounds fun. Let's pick a state that is not known for onerous regulations...how about South Dakota? >Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. >Food must be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination and is at least 15 centimeters (6 inches) above the floor >Sufficient refrigeration facilities or other effectively insulated facilities that are conveniently located must be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food must be provided with a numerically scaled indicating thermometer, accurate to ±1°C (2°F), located to measure air temperature in the warmest part of the facility. >Fruits and vegetables may be washed by using chemicals as specified in 21 C.F.R. 173.315, April 1, 1996. Any sink used to wash, prepare, store, or soak food must be indirectly connected to the sewer through an airbreak. >A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors. >Perimeter walls and roof of a food establishment must effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. It would be hard to meet those requirements with a grill and two tables, but the list goes on: https://sdlegislature.gov/Rules/Administrative/17361 https://sdlegislature.gov/Rules/Administrative/17361
    - throw1230 4y ago
      >Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. So a restroom. >Food must be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination and is at least 15 centimeters (6 inches) above the floor. A shelf. >Sufficient refrigeration facilities or other effectively insulated facilities that are conveniently located must be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food must be provided with a numerically scaled indicating thermometer, accurate to ±1°C (2°F), located to measure air temperature in the warmest part of the facility. A fridge and a thermometer >Fruits and vegetables may be washed by using chemicals as specified in 21 C.F.R. 173.315, April 1, 1996. Any sink used to wash, prepare, store, or soak food must be indirectly connected to the sewer through an airbreak. This a U shaped a filter on the drain hose, you can self install and cost a few bucks. >A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors. A hood a standard in every kitchen. >Perimeter walls and roof of a food establishment must effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Walls and a roof?. These are sanitary requirements but none of them are extra imo
      - emiliobumachar 4y ago
        A restroom that's practical for the cook to wash hands every single time is a lot harder then a nearby walk-to restroom. These add up fast.
      - bobthepanda 4y ago
        How many food trucks come with a restroom? Or 4 walls and a roof, assuming that’s required to cover a shelter? Or a connection to the sewer system (which sounds pretty tenuous for a food truck, you need to find a parking space with a open sewer connection?)
        4y ago
  - bobthepanda 4y ago
    In the US any sort of restaurant establishment is most likely by zoning required to have some amount of parking. The cost of the land and asphalt for a parking space is $5-10k for a surface spot, $30k for an underground one. Two tables wouldn’t pay the interest rate on that, especially if multiple are required.
    - deleted 4y ago
      [deleted]
  - deleted 4y ago
    [deleted]
  - tomByrer 4y ago
    Here in Kansas & I think MO people can sell things they cook at home. I know a caterer, baker & jelly canner who operate out of their home kitchens.
- mbg721 4y ago
  The food-trucks seem to be doing pretty well. Within a mile of where I live, there are at least two taco trucks and one barbeque truck, all permanently parked there.
  - bobthepanda 4y ago
    There are a couple of inherent downsides to the model, namely the cost of maintaining a working motor vehicle, and the impossibility of connecting it to electric or sewer (so they all run off pretty dirty diesel generators.)
swores 4y ago
Hotel sub-brands are often (usually?) to differentiate significantly in quality / service / price. I think it would be much more reasonable for a restaurant to decide they want to cater to both fast food and fine dining (or less extreme ends of the spectrum) and to offer two experiences under different brands, than to just chuck up different brands on top of basically the same thing.
- ghaff 4y ago
  >Hotel sub-brands are often (usually?) to differentiate significantly in quality / service / price. That's the idea anyway. There are also specific traveler personas that they target. For example, Courtyard was originally specifically designed for business travelers. Of course, a huge chain like Marriott has acquired other chains and many of its own brands have morphed over time for various reasons so a lot of the sub-brands end up looking pretty similar to each other. This isn't really hidden from consumers though. Certainly frequent travelers are well aware of the overarching company because of loyalty programs.

bobthepanda 4y ago

This is because, where regulations allow, people will literally set up a small restaurant with two plastic yard tables and a open top grill. In the US that type of setup is pretty much illegal everywhere. Chains were becoming more prevalent, but recently we’ve basically gone back to the same model with a food truck, which is tiny and takes up a parking spot. Usually taking off the wheels is illegal though.

bornfreddy 4y ago
Cool, this is interesting... What makes the "two plastic yard tables and a open top grill" restaurant illegal? Sanitary requirements or some minimal size mandate? Otherwise I like the concept of food trucks, to me they are a perfect way for enthusiastic chefs to start their business with low(ish) money investment.
- notsapiensatall 4y ago
  This sounds fun. Let's pick a state that is not known for onerous regulations...how about South Dakota? >Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. >Food must be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination and is at least 15 centimeters (6 inches) above the floor >Sufficient refrigeration facilities or other effectively insulated facilities that are conveniently located must be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food must be provided with a numerically scaled indicating thermometer, accurate to ±1°C (2°F), located to measure air temperature in the warmest part of the facility. >Fruits and vegetables may be washed by using chemicals as specified in 21 C.F.R. 173.315, April 1, 1996. Any sink used to wash, prepare, store, or soak food must be indirectly connected to the sewer through an airbreak. >A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors. >Perimeter walls and roof of a food establishment must effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. It would be hard to meet those requirements with a grill and two tables, but the list goes on: https://sdlegislature.gov/Rules/Administrative/17361 https://sdlegislature.gov/Rules/Administrative/17361
  - throw1230 4y ago
    >Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. So a restroom. >Food must be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination and is at least 15 centimeters (6 inches) above the floor. A shelf. >Sufficient refrigeration facilities or other effectively insulated facilities that are conveniently located must be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food must be provided with a numerically scaled indicating thermometer, accurate to ±1°C (2°F), located to measure air temperature in the warmest part of the facility. A fridge and a thermometer >Fruits and vegetables may be washed by using chemicals as specified in 21 C.F.R. 173.315, April 1, 1996. Any sink used to wash, prepare, store, or soak food must be indirectly connected to the sewer through an airbreak. This a U shaped a filter on the drain hose, you can self install and cost a few bucks. >A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors. A hood a standard in every kitchen. >Perimeter walls and roof of a food establishment must effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Walls and a roof?. These are sanitary requirements but none of them are extra imo
    - emiliobumachar 4y ago
      A restroom that's practical for the cook to wash hands every single time is a lot harder then a nearby walk-to restroom. These add up fast.
    - bobthepanda 4y ago
      How many food trucks come with a restroom? Or 4 walls and a roof, assuming that’s required to cover a shelter? Or a connection to the sewer system (which sounds pretty tenuous for a food truck, you need to find a parking space with a open sewer connection?)
      - 4y ago
- bobthepanda 4y ago
  In the US any sort of restaurant establishment is most likely by zoning required to have some amount of parking. The cost of the land and asphalt for a parking space is $5-10k for a surface spot, $30k for an underground one. Two tables wouldn’t pay the interest rate on that, especially if multiple are required.
  - deleted 4y ago
    [deleted]
- deleted 4y ago
  [deleted]
- tomByrer 4y ago
  Here in Kansas & I think MO people can sell things they cook at home. I know a caterer, baker & jelly canner who operate out of their home kitchens.
mbg721 4y ago
The food-trucks seem to be doing pretty well. Within a mile of where I live, there are at least two taco trucks and one barbeque truck, all permanently parked there.
- bobthepanda 4y ago
  There are a couple of inherent downsides to the model, namely the cost of maintaining a working motor vehicle, and the impossibility of connecting it to electric or sewer (so they all run off pretty dirty diesel generators.)

swores 4y ago

Hotel sub-brands are often (usually?) to differentiate significantly in quality / service / price. I think it would be much more reasonable for a restaurant to decide they want to cater to both fast food and fine dining (or less extreme ends of the spectrum) and to offer two experiences under different brands, than to just chuck up different brands on top of basically the same thing.

ghaff 4y ago
>Hotel sub-brands are often (usually?) to differentiate significantly in quality / service / price. That's the idea anyway. There are also specific traveler personas that they target. For example, Courtyard was originally specifically designed for business travelers. Of course, a huge chain like Marriott has acquired other chains and many of its own brands have morphed over time for various reasons so a lot of the sub-brands end up looking pretty similar to each other. This isn't really hidden from consumers though. Certainly frequent travelers are well aware of the overarching company because of loyalty programs.