Quick service restaurant or QSR is a restaurant which offer certain food items that require minimal preparation time and are delivered through quick services. Typically, quick service restaurants cater to fast food items over a limited menu as they can be cooked in lesser time with minimum possible variation.

How is fast casual different from quick service restaurant or casual dining? The foods of fast casual restaurants are in higher quality, more healthy and less processed than QSR. It is a market segment positioned between QSR and casual dining.

The actual industry term for a fast-food establishment is a “quick-service restaurant,” or QSR. It’s most easily understood by thinking of such dining concepts as McDonald’s, KFC, and Burger King. Fast food/QSRs have price points of approximately $4 to $7 per meal, with pizza chains typically running just a bit more.

A casual dining restaurant (or sit down restaurant) is a restaurant that serves moderately priced food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically provide table service.

The two broadest categories are Casual and Fine Dining. Among the key difference between the two, is the atmosphere and ambience. Casual dining is friendlier and more informal, whereas fine dining exudes a more elegant and formal atmosphere. The food on offer differs, and pricing comes into play as well.

A casual dining restaurant is a full-service concept with a laid-back, comfortable, family-friendly ambiance and an affordable menu; a fine dining restaurant has an upscale ambiance, a dress code, a chef-curated highly-priced menu, and service held to the “white tablecloth” standard.

Description – Upscale Casual dining serves one to three meals a day. Guests are seated and served by wait staff in booths or tables. Table service and dining ambiance are more casual than Fine Dining, but more formal than Family Casual. The menu offers a selection of items featuring familiar or regional favorites.

A fine dining restaurant has a formal atmosphere, is almost always a sit down restaurant, and has a fancier menu than most restaurants. Fine dining restaurants offer wine lists, and sometimes sommeliers, to help you with your food and wine pairing. They also have dress codes in most cases.

A fine dining restaurant also has quite a few more staff members than a regular restaurant: sous chefs, dishwashers, additional waiters, sommeliers, etc. Interior: high-quality menus, linen service, decor, a more expensive buildout designed by an interior designer or an architect.

A casual dress code for fine dining restaurants means comfortable… yet polished. You may want to reference Gap stores, with simple tees or comfy Polo shirts atop fitted jeans, finished with the shoes of your choice. Think the attire of golf, but not that of surfing.

To maintain the high-standard and keeping the niche crowd in mind, the luxury restaurants source the ingredients from various places that increases the production cost of the dish and as a result, it also affects the end price of the dish. So, to make the dish affordable, they are served in small portions.

The extremely expensive ingredients are used as seasoning and are not included in all entrees. So the cost of ingredients explains why the portions are not huge or big, but it is a mediocre explanation to their actual tininess. Most people don’t go to these high-end places very often.

Why are some restaurants offering more food than they used to? The only things they can control are the amount of food they serve and the prices they can charge. Because the cost of the food is a relatively small part of their expenses, they can “give you a whole lot of food and charge you a bunch of money for it,” Mr.

Luxury restaurants often source their ingredients from the obscure international markets and farms. This practice increases the production costs of the dish which affects the menu price. In an effort to keep the price from being astronomical, restaurants serve smaller portions.

Small plates is a manner of dining that became popular in US food service after 2000. Small plates may either refer to small dishes resembling appetizers which are ordered à la carte and often shared (such as tapas), or to the small courses served as part of a more formal meal.

Most people probably eat about three main meals every day, but here are seven words for main and other meals that we often use:

• breakfast. The first meal of the day.
• brunch. A meal eaten in the late morning, instead of BReakfast and lUNCH. (
• elevenses. A snack (for example, biscuits and coffee).
• lunch.
• tea.
• supper.
• dinner.

Gourmet (US: /ɡɔːrˈmeɪ/, UK: /ˈɡɔːrmeɪ/) is a cultural ideal associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, often quite rich courses.

Portion is how much food you choose to eat at one time, whether in a restaurant, from a package or in your own kitchen. A portion is 100 percent under our control. Many foods that come as a single portion actually contain multiple servings. Serving Size is the amount of food listed on a product’s Nutrition Facts label.

Serving and Portion Sizes: How Much Should I Eat?

• Vegetables — 2 to 3 cups.
• Fruits — 1½ to 2 cups.
• Grains — 5 to 8 ounces.
• Dairy — 3 cups (fat-free or low-fat)
• Protein foods — 5 to 6½ ounces.
• Oils — 5 to 7 teaspoons.

9 Tips to Measure and Control Portion Sizes

• Use Smaller Dinnerware.
• Use Your Plate as a Portion Guide.
• Use Your Hands as a Serving Guide.
• Ask for a Half Portion When Eating Out.
• Start All Meals With a Glass of Water.
• Take It Slowly.
• Don’t Eat Straight From the Container.
• Be Aware of Suitable Serving Size.

Have a healthy balance of foods each day: 1 1/2 – 2 1/2 cups of fruit and 2 1/2 – 3 1/2 cups of vegetables. 6-10 ounces of grain, 1/2 from whole grains. 3 cups of nonfat or low-fat dairy foods.

How It Works

1. Purchase a kitchen scale.
2. Weigh all your food and input the results into a calorie tracking app like MyFitnessPal app. This will tell you the real number of calories you are consuming.
3. Unhealthy foods will cost you calories.
4. Creating go-to meals will establish a healthy eating pattern and save you time.

The number of meals you eat per day depends on your energy needs and schedule. It is best to eat at least 3 times per day. For most individuals this would mean 3 meals per day, however, others find that they like to eat 6 times per day or 6 small meals.

The recommended single portion of chicken is 3-4 ounces, about the size of a deck of playing cards. Some people use the palm of their hand as a guide. Depending on the vendor, some chicken breasts are twice or even three times the size of a recommended serving.

The standard serving size for any variety of meat or fish is 3 ounces. Rather than weighing this out, the best visual indicators of this amount is roughly the size of the palm of your hand or the size of a standard deck of playing cards.

How do you know a reasonable portion of food when you see it? Visualize the objects mentioned below when eating out, planning a meal, or grabbing a snack. For example, for people who eat meat, the amount recommended as part of a healthy meal is 3 to 4 ounces – it will look about the same size as a deck of cards.

But the main reason bodybuilders eat rice and chicken is because it’s cheap, clean, and incredibly good for building muscle. This is because it gives a good mix of carbs to replenish the muscles right after a workout, with a ton of protein to start the muscle building process as well.

Intense workouts significantly deplete sugar (glycogen) in your muscles and eating the right carbohydrates are important to replenish what has been used. Athletes prefer white rice as a great carbohydrate choice to accomplish this goal. White rice ranks high on the glycemic index.

Chicken is essentially as close to pure protein as any natural food can get. Bodybuilders are focused on macros not fancy recipes, so having clean protein (chicken), carbs (rice), vitamins (broccoli) and fats (salmon) is a way to simplify meal planning.

The Verdict. Many bodybuilders and athletes prefer white rice because of its higher sugar content and faster absorption to support training and muscle growth, but there isn’t any research to suggest brown rice is inferior for these purposes. Gaining lean mass is more strongly influenced by total intake and training.