Sunday, April 21, 2019
Restaurant Business in London Essay Example | Topics and Well Written Essays - 2000 words
Restaurant Business in capital of the United Kingdom - Essay ExampleThis paper illustrates that London is one of the few places on Earth where various kinds of restaurants ar found. Since the population of London consists of various ethnicities, there are eclectic sources of food in the city. All kinds of cuisine are present that may range from Greek to Italian, African to Chinese and from German to Belgian. The restaurants present digress in the designs that they are cr corrodeed in too. While some may specialize in outdoor eat, others pick out indoors. The designs and the food both are designed in a way after studying the demands of the customers. In the past few years, there has been an affix in the number of restaurants in London. Many people think the increase to postmodernism. match to Venkatesh, postmodernism is the term that is often used to capture the present effects of the world order. The chemise of the modernism that has occurred throughout the ages in all parts of the world has had many effects on the dressing, tastes, working habits and lifestyles of the people. Postmodernism has affected the restaurant industry in London too. Over the last few decades, there has been an increase in the demand for restaurants. Dining out is somewhat a modern concept and therefore postmodernism has resulted in the success of the restaurant industry. There is a lesser trend of people eating at homes. According to Irving, one-third of the money spent on food and drink in the UK (and London) is spent on dining out. The total money that the restaurants make over a year is around 30 billion pounds. Consumer choices deflect the success of the restaurant businesses because the demand for certain products is higher than others. In London, according to Christine & Co, the restaurants that specialize in steadfast food are more likely to prosper. This is because the busy life in London forces people to eat fast food.
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