What is fine dining?

Fine dining is an elevated and formal restaurant setting. These restaurants typically offer multi-course gourmet meals, sophisticated service and wait staff and an upscale dining atmosphere.

The overall experience is designed to be indulgent and memorable, catering to diners looking for a special or upscale culinary experience.  It usually involves multiple courses, a focus on high-quality ingredients and a menu that may be seasonal or feature unique, creative dishes. 

Types of fine dining

The world of fine dining goes beyond tablecloths and fancy cutlery and includes traditional, innovative and eclectic food offerings. Prices per customer can be up to hundreds of dollars per seat.

Fine dining can include: 

• Classic modern: Focuses on seasonal, locally sourced ingredients 
• Chef’s table: A private dining experience where guests can view the creation of their dish, typically from special menus
• Tasting menus: An opportunity to try several dishes in small portions 
• Farm-to-table: Features locally sourced food directly from farmers 

Fine dining restaurants share common characteristics of elegance and luxury while delivering an exceptional culinary experience to customers.

What is casual dining?

Casual dining restaurants typically have informal atmospheres and affordable to moderate prices. They offer a range of menu specialties, such as American, Italian or Japanese cuisine, but their menu items are usually familiar and accessible.

Because they’re priced more affordably, these restaurants tend to prioritize volume. Casual restaurants are often busy, and they may have especially high customer traffic during peak hours. Customers at these restaurants may be visiting for a weekday work lunch or for a low-key social gathering after work or on weekends.

Types of casual dining

Casual dining is a broad definition and can include establishments like:

• Full-service sit-down restaurants: Low-key but unique styling
• Pubs and bars: Offer casual fare and expansive drinks menu
• Fast casual restaurants: Counter service with higher quality than fast food at marginally slower delivery times
• Family-style restaurants: Family-friendly vibes with menus that cater to both adults and children
• Buffets: One entry fee provides access to a wide selection of menu items
• Cafes: Usually specialize in coffee, breakfast and lunch menus with a relaxed atmosphere
• Diners: Characterized by American-style food with affordable menu items and long operating hours
• Food trucks: Mobile restaurants that often travel to different locations throughout the week

Staffing in fine dining vs. casual dining restaurants

One of the biggest points of comparison between fine dining versus casual dining restaurants is staffing needs. Here’s a look at some of the different types of jobs you’ll find at each type of restaurant.

Management

Both fine dining and casual dining restaurants usually employ a restaurant manager who oversees all operations at a restaurant. In a casual dining establishment, there may be shift supervisors or shift managers who directly supervise workers during shifts. Fine dining restaurants are more likely to employ additional managers, such as assistant restaurant managers who oversee the restaurant’s operations and front-of-house managers who ensure the customer-facing aspects, such as greetings and server interactions, are satisfactory. 

Food servers

Fine dining restaurants usually employ more food servers so that each customer gets a personalized customer service experience. Servers clear tables between courses, discuss menu items throughout the customers’ visit and serve food or drinks. Servers should be highly trained and professional to deliver exceptional service.

Casual dining restaurants typically focus on volume, which means they can hire fewer staff to work more efficiently across more customers. In some cases, casual dining restaurants may only hire counter workers, or fast food attendants, to take orders and accept payment from customers. 

Other front-of-the-house staff

To deliver stellar service to customers, fine dining restaurants may employ additional front-of-house staff, such as:

• Bussers. Clearing and cleaning tables, bussers are most common in fine dining establishments, but casual dining restaurants may also have bussers.
• Greeters. They greet customers upon arrival, take reservations and escort guests to tables. Casual restaurants that don’t have seat-yourself policies may also hire for this role.
• Sommeliers. They recommend pairings to customers and answer questions about the wine list. 
• Bartenders. While casual restaurants with liquor licenses may also employ bartenders, most fine dining restaurants have bartenders who prepare drinks for customers and take orders at bar areas.
• Food runners. They bring food from the kitchen to tables, freeing servers to focus on meeting other customer needs. All types of restaurants generally have this position.

Kitchen staff

In casual dining restaurants, kitchens are usually optimized for efficiency and require fewer staff members. They often hire cooks to prepare the food. There may be a head cook who supervises a team of cooks as well, or a kitchen manager may serve as the direct supervisor for all cooks.

Many fine dining restaurants organize kitchens using the Brigade de Cuisine system, a hierarchy of chefs based on training, skills and duties. Some roles in the system include:

• Executive chefs. They oversee menu development, monitor costs and perform other business-related tasks and usually don’t play a role in day-to-day food preparation.
• Head chefs or chefs de cuisine. They help develop menus and directly supervise the team of chefs.
• Sous chefs. They serve as deputy head chefs and coordinate the activities of other chefs on the line.
• Expeditors. This person coordinates the preparation of food and delivery of courses to tables. In some fine dining restaurants, the head chef or sous chef acts as the expeditor, but in others, the role is a separate job.
• Station chefs. They are responsible for completing one aspect of food preparation, such as making sauces, butchering and cooking meats, preparing seafood, frying or grilling.
• Pastry chefs. These are station chefs who prepare desserts and breads. Some fine dining restaurants have a head pastry chef who supervises a team of pastry chefs.
• Junior chefs or commis chefs. These are less experienced chefs who serve as assistants to station chefs and perform basic food prep work.
• Kitchen porters. These are assistants who often have no formal training and complete simple tasks, such as peeling potatoes and retrieving ingredients from storage areas.
• Dishwashers. They clean cookware, dinnerware, glassware and silverware. Some casual dining restaurants also employ dishwashers.

Things to consider when opening a restaurant

When opening a restaurant, you have a lot of things to think about, including costs, menu, pricing, design and policies. Here’s a look at how these considerations differ when comparing fine dining vs. casual dining restaurants.

Costs

Both fine dining and casual restaurants come with unique costs. Fine dining restaurants often have to source rare or expensive ingredients to feature in their dishes. Because customers are expecting an upscale experience and want to be impressed by a fine dining restaurant, the decor and atmosphere is often elegant and luxurious.

Casual restaurants still have costs for sourcing high-quality foods but don’t usually need to acquire the same high-end ingredients as fine dining establishments. In general, both casual and fine dining restaurants source their ingredients from local suppliers or wholesale food organizations. Design and atmosphere are still important for an enjoyable restaurant ambiance but don’t require the same level of luxury.

Menu

Fine dining restaurants offer high-end menu options that typically highlight uncommon or expensive ingredients. Chefs are often expected to design the menu, sometimes as often as weekly or even daily to account for the freshest local and seasonal ingredients. In addition to their food menus, fine dining restaurants include extensive and high-quality wine, beer, cocktail and liquor lists that change to best pair with food.

In contrast, a casual dining menu isn’t typically redesigned regularly. Restaurants may choose to overhaul their menu every few years as they grow and redefine their brand. Aside from the set menu, the chef may design a few feature drinks or entrees to include seasonally, monthly and sometimes weekly. The drinks menu may include a variety of options, such as inexpensive beers, local craft beers or ciders, low to high-end wines and a small liquor selection.

Read more: The Basics of Designing a Restaurant Menu

Pricing

Menu pricing at fine dining reflects the costs required for ingredients and labor. Fine dining may start at $50 per customer but may be hundreds of dollars for exceptionally luxurious experiences. Some restaurants even take deposits from customers when they make reservations. Casual dining pricing ranges but tends to be budget-friendly. 

Design

Fine dining restaurants vary in design, atmosphere and decor, but they usually opt for high-end ambience. Fine dishes are expected, as is beautiful and unique decor. Some restaurants decorate their walls with expensive art, while others furnish their dining areas with custom-made tables, chairs and other accessories.

These factors are likewise important in casual dining, but the decor is often less formal and luxurious. Casual dining decor typically features a comfortable and inviting atmosphere with a mix of functional and stylish elements that often reflect the style of cuisine. 

Policies

Fine dining restaurants often enforce certain policies to maintain a high standard of atmosphere and clientele. Customers are often required to adhere to a dress code policy, which can include anything from business casual to formal wear. Reservations are usually required. 

Casual dining policies are generally relaxed, allowing casual dress, walk-ins, flexible seating and informal service, making them family-friendly and accommodating to various needs.

FAQs about fine dining vs. casual dining

Are there salary differences between fine and casual dining restaurants?

Generally, workers in fine dining restaurants need more training and experience than those employed by casual dining restaurants. As a result, candidates generally expect to be paid more at fine dining establishments. According to Indeed Salaries, the average annual wages for a fine dining server are $76,827 per year, which is around 90% more than the $40,395 per year average among all food servers.

Do fine dining and casual dining restaurants need different types of permits and licenses?

Local governments, such as cities and counties, typically issue permits and licenses, and regulations vary greatly based on geography. In some cases, there may be special types of licenses for some types of businesses, such as food trucks. 

How do I decide what type of restaurant to open?

To decide what type of restaurant to open, conduct some market research to learn about competition in the area. You may find that there is a lack of one type of restaurant and too many of another. Also, consider your own experience. Success in the fine dining space may require more know-how because guests expect a high level of service. In addition, keep your start-up budget in mind, as fine dining establishments may cost more to open.