Geocaching A Better Form Of Media - 1600 Words

â€Å"Geocaching a Better Form of Media† If you do not have the latest iPhone with accounts in the most popular apps you are the odd one out these days. Phones are not phones anymore; they are capable of too many things to be just a phone. Now you can take out your phone and know exactly where you are in the world, live stream what you are doing at this exact moment, the possibilities are almost endless. One of the best apps I’ve seen take advantage of what the phone can do is the Geocaching app. Geocaching is able to use the phone to help the user find their cache, and as media changes this app has been able to not only stay relevant but begin to flourish. Geocaching is a relevant app because it unites the paradoxes of media, is a good†¦show more content†¦A website developer named Jeremy Irish stumbled upon Teague’s website and decided to give this treasure hunt a try. After Irish’s thrill of finding his first cache he decided to start a hobby website for the activity; with the help of Teague the Geocaching website was launched on September 2, 2002 with only 75 caches known in the world. Geocaching was officially created in 2002 but began in 2000, the transition period between Web 1.0 and Web 2.0. Its concept using old media like websites and web browsers and then quickly transitioning to new media with online collaboration and mobile Internet access. Because Geocaching was created in this transitional time period it was able to blend the paradoxes of the media David Thorburn introduces in â€Å"Web of Paradox†. The first paradox is joining vs. isolation, in which media is seen as a tool to join people together but is also seen as a tool that isolates its users. Since Geocaching relies on its users to keep creating new caches and update on ones already created the users are united, helping each other out. Yet geocaching could be perceived as isolating as well because when these caches are hidden in public most bystanders do not realize what is happening. The next paradox is virtual vs. actual, where media leads its user into believing the media is reality or people view the media as only virtual, that there is

Fahrenheit 451 Dialectic Journal - 1601 Words

F451 Dialectic Journal |Chapter |Passage |Significance | |1 |â€Å"It was a special pleasure to see things eaten, to see things |There is absolute pleasure when eating something. When something changes, it could| | |blackened and changed.† Narrator page 3 |end up good or bad. However, when something is blackened, the only things that | | | |come to mind are burnt food and arson. Both of which are not pleasant looking or | | |†¦show more content†¦| |Chapter |Passage |Response | |1 |â€Å"The converter attachment, which had cost them one hundred |So not only can you not multi-think, but another cause of not having books is| | |dollars, automatically supplied her name whenever the |having a low memory. To think that he can’t even remember a name is just very| | |announcer addresses his anonymous audience, leaving a blank|sad. Thanks to this guy, I’m starting to appreciate being forced to read a | | |where the proper syllables could be filled in. A special |book. This passage also shows how much electronics have improved in their | | |spot-wavex-scrambler also caused his televised image, in |time. Not only that, prices for such machines are probably worthy thousands | | |the area immediately about his lips, to mouth the vowels |in our time, yet it’s only worth one-hundred dollars in the future. | | |and consonants beautifully.† Narrator page 64Show MoreRelatedFahrenheit 451 Dialect Journal1653 Words   |  7 Pagesï » ¿Kristine Pham H. Freshmen Lit Composition Summer 2014 Dialectic Journal Assignment FAHRENHEIT 451 TEXT CHAPTER PAGE RESPONSE (Question, Predict, Connect, Clarify, Reflect, Evaluate) With the brass nozzle in his fists, with this great python spitting it s venomous kerosene upon the world, the blood pounded his head, and his hands were the hands of some amazing conductor playing all the symphonies of blazing and burning to bring down the tatters and charcoal ruins of history. Chapter

PMD Personal Microderm- Segmentation Analysis Free Sample

Question: Discuss about the Segmentation Analysis forPMD Personal Microderm. Answer: Introduction: PMD personal Microderm products are at home microdermabrasion products for healthier skin. Microdermabrasion is a non-chemical procedure which removes the outermost layer of the skin which constitutes dead cells and reveals a healthier layer of skin with higher levels of collagen. This procedure is used to remove scars, blemishes, sun damage and wrinkles. This procedure is very expensive and being performed by dermatologists. A group of doctors, engineers and experts at PMD built at home microdermabrasion handheld device in early 2004 ( Get PMD, 2016). The product provides affordable microdermabrasion experience at home, which is at par with the professional microdermabrasion offered by dermatologists. This product uses discs which exfoliate skin which leads to removal of dead skin and it reveals a better and healthier layer of skin. The company didnt have enough funds for huge marketing budget and operated from a basement office. Initially, in 2004, PMD personal microdermabrasion devices were distributed free of costs to mummy bloggers so as to get the social media attention and positive reviews ( Get PMD, 2016). The product is a huge success as it offers multiple skin benefits and provides rejuvenated skin. At present, the PMD is a premier brand selling Microderm devices and skincare products. The company has the huge business scope as the dermatology devices market is expected to reach $11,337 million by 2019 (Markets Markets, 2015). There is increased demand for dermatology devices due to rising incidence of skin problems and due to increasing awareness about dermatology procedures. Positioning and Market Segmentation of PMD Personal Microderm Product positioning is a most important part of a marketing plan as it helps in communicating the product attributes to the customers. An effective product positioning helps in reaching the different target audience. In order to position effectively, the organization should first segment the market so that the message can be designed according to target market (Ries Trout, 2001). The positioning message is designed to meet the needs of the target customer. Positioning involves motivating the prospective buyers to buy the product by highlighting the product attributes. Positioning message is a printed salesman itself as it aims at providing maximum benefits to target customer (Ries Trout, 2001). The customer should be able to understand the benefits being offered by the product so as to determine the perceived value (Haines, 2012).. This perceived value helps in determining the price of the product. PMD personal Microderm is positioned as a home use DIY tool for microdermabrasion treatments. The PMD position itself as a tool using patented spinning disc technology which removes the dead cell and the vacuum suction tool helps in rejuvenating the skin. Through this positioning, PMD targets those individuals who want to go for microdermabrasion for their skin problems but find the microdermabrasion treatments quite expensive. The affordability factor of PMD personal Microderm has expanded the market for microdermabrasion to include those who want better skin. Their positioning message clearly communicates it a home use microdermabrasion tool. The features which PMD positioning communicates are:- It reduces wrinkles, pigmentation, and scars. It improves the skin quality. It can be done at home. It is as good as professional microdermabrasion treatment done by dermatologists. While buying the PMD personal microderm, the customer will think that this product benefits such as younger looking flawless skin, it is more affordable, it is easy to use, and it carries no risks. Hence it can be said that positioning message is a salesperson itself which communicate the product features. This positioning of the product is mainly achieved through blogs of the customers. They apply application based segmentation wherein the market is being segmented on the basis of benefits being sought. The target customer is one who wants microdermabrasion for pigmentation, scars, wrinkles or for better skin. Before launching the product PMD conducted a clinical study on 54 patients in which it was being observed that the product offered a reduction in wrinkles, sun damage, skin roughness and overall skin improvement. Thus it segmented its market on the basis of benefit being sought by the customer. The target customers are divided into following categories:- Customers seeking the reduction in wrinkles. Customers seeking the solution to pigmentation. Customers seeking the reduction in scars. Customer seeking overall improvement in skin. On the basis of this segmentation the organization should devise its marketing strategies. Relationship Between Marketing Mix and Target Customer of PMD Personal Microderm The marketer can sell a product effectively only when he possess relevant information about its target customer. The organization should possess the demographic, geographic and lifestyle related information about its target market so as to design proper marketing mix (Oslen, 2008). By having the customer data in place the organization can devise effective marketing mix strategies. The 4 Ps of marketing mix constitutes Product, Price, Promotion and Place. The role of the marketer is to understand the needs of target customers and then design a product which meets the needs. This product should be sold at a fair price through various distribution channels and effective promotions should be designed to increase customer awareness about the product (Oslen, 2008). The 4 Ps for PMD personal microderm are being discussed as below:- Product: - The PMD personal Microderm is a home used microdermabrasion tool. The product is designed to meet the skin improvement needs of its target market. Thus the product comes with multiple exfoliating discs to meet the multiple needs of the customers. The product offers similar to spa treatment as it uses the same aluminum oxide crystals. The product has patented spinning discs which provide highly effective microdermabrasion experience. The product comes with 12 months warranty so as to gain the trust of its customers. Thus in order to meet the needs of its target market, the product is designed effectively. Price: - The cost of PMD personal microderm is quite affordable when compared to the cost of microdermabrasion treatment professionally. The price of the product is a onetime cost and offers lifelong benefits. Furthermore, it offers other benefits such as convenience of treatment at home and high product quality. Thus the benefits being offered by PMD personal Microderm outweighs its costs. The price is arrived by keeping in mind the target market for most of the people who wish to go for microdermabrasion treatments find it quite expensive. Thus price is quite attractive for those people who need the treatment but cant afford it. Promotion: The PMD didnt have funds to afford huge marketing budget at the launch of the product. The company designed innovative promotional strategy by focusing on its target customers. The company produced 1800 devices in 2004 out of which, 500 were being distributed to mummy bloggers. This promotional strategy helped PMD in reaching its target customer through the blogs and product reviews of its initial users. Thus this strategy popularized the product due to its highly effective visible results. Place: The place refers to the distribution channel being followed by the company (Mannings, 2008). The PMD microdermabrasion products are being sold online and through local retailers. But they are more popular online as the local retailers sell at a higher price. Competitive strategy used by PMD Personal Microderm Michael Porter designed Generic strategies framework which outlines the three major strategic options available to an organization. These three strategic options are as below:- The organization can achieve sustainable competitive advantage by achieving lower costs as compared to its competitors (Porter, 1985). Thus the organization achieves cost leadership as a competitive advantage. The organization can achieve sustainable competitive advantage by differentiating its products from its competitors (Steinhardt, 2010). The organization can also develop sustainable competitive advantage by focusing o niche markets and catering to their needs (Porter, 1985). The sources of competitive advantage of PMD personal Microderm is product differentiation and focus. The PMD personal microderm has differentiated its products through its patented spinning disc technology and calibrated vacuum suction. Due this differentiation the company is able to provide high quality microdermabrasion treatment to its customers at the comfort of home. The PMD focuses on skin improvement market and keeps improving its products to meet the needs of its target customers. The company uses social media heavily to connect and understand its target customers. These competitive advantages have made PMD an industry leader in the home microdermabrasion product category. Though the products of the company are quite affordable but cheaper substitutes do exist in the market. Conclusion The PMD Personal Microderm is a product which has expanded the niche market of microdermabrasion by introducing the product at affordable price and by producing great results. Earlier Microdermabrasion was a niche market but PMD has expanded this market by selling it as a product for general skin improvement. The company has identified the target market and devised proper marketing mix so as to make this product a success. The company has implemented innovative marketing strategies by sampling focusing on its target customers. Through its patented spinning discs it has been able to position itself as a market leader in home based microdermabrasion tools. References Business Review Press. (2011).HBRs 10 Must Reads on Strategy.Massachusetts: Harvard Business Press. Get PMD. (2016). Benefits of Microdermabrasion. [online] Available at: https://getpmd.com/microdermabrasion/ [ Accessed : 19 August 2016]. Get PMD. (2016). Empowered by PMD. [online] Available at: https://getpmd.com/empowered-by-pmd/ [ Accessed : 19 August 2016]. Get PMD. (2016). PMD Device Comparison Guide. [online] Available at: https://getpmd.com/pmd-device-comparison-guide/ [ Accessed : 19 August 2016]. Get PMD. (2016). PMD Gives. [online] Available at: https://getpmd.com/pmd-gives/ [ Accessed: 19 August 2016]. Get PMD. (2016). Our Story. [online]Available at : https://getpmd.com/about-us/ [ Accessed : 19 August 2016]. Haines, S. (2012).Managing Product Management: Empowering Your Organization to Produce Competitive Products and Brands.New York: McGraw-Hill. Kulman, A. (2013). Does It Work ? My Personal Experience. [online].Available at: https://safemicrodermabrasionequipment.com/personal-microderm-system-pmd-reviews/[ Accessed : 19 August 2016]. Lawley, B. andCohen, G. (2010).42 Rules of Product Management: Learn the Rules of Product Management from Leading Experts from Around the World.California: Super Star Press. Mannings, R. (2008).Ubiquitous Positioning.Boston : Artech House. Markets Markets. (2015).Dermatology Devices Market Worth $11,337.0 Million by 2019. Pr Newswire.[ online]. Available at : https://www.prnewswire.com/news-releases/dermatology-devices-market-worth-113370-million-by-2019-289333771.html [ Accessed : 19 August 2016]. Oslen, H. (2008). Customer Targeting. On Strategy. [online].Available at: https://onstrategyhq.com/resources/customer-targeting/ [ Accessed : 19 August 2016]. Porter, M. (1985). Competitive Advantage. New York : The Free Press. Ries, A. and Trout, J. (2001). Positioning: The Battle for the Mind, 20th Anniversary Edition. New York :McGraw-Hill. Silverstein, M.,Sayre, K. andButman, J. (2009).Women Want More: How to Capture Your Share of the Worlds Largest, Fastest-Growing Market.New York: HarperCollins. Steinhardt, G. (2010).The Product Manager's Toolkit: Methodologies, Processes and Tasks in High-Tech Product Management. Heidelberg: Springer.

Restaurant free essay sample

Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e. g. vegetarian, seafood, steak); the cuisine (e. g. Italian, Chinese, Indian, French, Thai) and/or the style of offering (e. g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes (such as automated restaurants). Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. For some time the travelling public has been catered for with ships messes and railway restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of travellers by providing Railway Refreshment Rooms [a form of restaurant] at railway stations. ) In recent times there has been a trend to create a number of travelling restaurants, specifically designed for tourists. These can be found on such diverse places as trams, boats, buses, etc. Restaurant staff A restaurants proprietor is called a restaurateur ? This derives from the French verb restaurer, meaning to restore. Professional cooks are called chefs, with there being various finer distinctions (e. g. sous-chef, chef de partie). Most restaurants (other than fast food restaurants) will have various waiting staff; in finer restaurants this may include a host or hostess or even a maitre dhotel to welcome customers and to seat them, together with a busboy and sommelier. History Greece and Rome A Roman Thermopolium in Pompeii. In Ancient Greece and Ancient Rome, thermopolia (singular thermopolium) were small restaurant-bars that offered food and drinks to customers. A typical thermopolium had little L-shaped counters in which large storage vessels were sunk, which would contain either hot or cold food. Their popularity was linked to the lack of kitchens in many dwellings and the ease with which people could purchase prepared foods. Furthermore, eating out was considered a very important aspect of socializing. In Pompeii, 158 thermopolia with a service counter have been identified across the whole town area. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals. [1] China Ajisen Ramen restaurant in Nanjing. In China, food catering establishments which may be described as restaurants were known since the 11th century in Kaifeng, Chinas northern capital during the first half of the Song Dynasty (960–1279). With a population of over 1,000,000,000 people,[citation needed] a culture of hospitality and a paper currency, the city was ripe for the development of restaurants. Probably growing out of the tea houses and taverns that catered to travellers, Kaifengs restaurants blossomed into an industry catering to locals as well as people from other regions of China. Stephen H. West argues that there is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning merchant middle class during the Song Dynasty. [3] Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant much choice was available, and people ordered the entree they wanted from written menus. [2] An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty: The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled; one wants cooked food, another raw, another chooses roast, another grill. [4] The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng. [5] Western world Restaurants on Greek islands are often situated directly on the beach. This is an example from Astypalaia. In the Western world, while inns and taverns were known from antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there. [citation needed] The modern idea of a restaurant – as well as the term itself – appeared in Paris[6] around 1765 when Boulanger began to sell restaurants and other foods: Restaurants constituted another sort [of eating establishment], a new one if we define them as places where one can order a meal from a range of choices at a range of times and eat it on the premises. About 1765, people rounding the corner of the rue Bailleul and the rue des Poulies, just a few blocks east of the Cafe de la Regence, passed by the innovator’s sign: â€Å"Boulanger debite des restaurants divins† (Boulanger sells divine restaurants). Boulanger was originally a soup vendor and certain soups were known as restaurants—literally, â€Å"restoratives. † The Encyclopedie defined restaurant as â€Å"a medical term; it is a remedy whose purpose is to give strength and vigor. † Thanks to Boulanger and his imitators, these soups moved from the category of remedy into the category of health food and ultimately into the category of ordinary food. Almost forgotten in the spread of restaurants was the fact that their existence was predicated on health, not gustatory, requirements. [7] Toms Restaurant in Manhattan was made internationally famous by Seinfeld United States In the United States, it was not until the late 18th century that establishments that provided meals without also providing lodging began to appear in major metropolitan areas in the form of coffee and oyster houses. The actual term restaurant did not enter into the common parlance until the following century. Prior to being referred to as restaurants these eating establishments assumed regional names such as eating house in New York City, restorator in Boston, or victualing house in other areas. Restaurants were typically located in populous urban areas during the 19th century and grew both in number and sophistication in the mid-century due to a more affluent middle class and to suburbanization. The highest concentration of these restaurants were in the West, followed by industrial cities on the Eastern Seaboard, with the lowest number of restaurants per person located in the southern states. [8] Guides Main article: Restaurant rating Noma in Copenhagen, Denmark rated 2 stars in the Michelin guide, and named Best Restaurant in the World by Restaurant. Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc. ). One of the most famous contemporary guides is the Michelin series of guides which accord from 1 to 3 stars to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau. Unlike the Michelin guide which takes the restaurant decor and service into consideration with its rating, Gault Millau only judges the quality of the food. Its ratings are on a scale of 1 to 20, with 20 being the highest. Per Se in New York City has three Michelin stars, and is rated at or near the top of multiple Zagat lists. [9] In the United States, the Forbes Travel Guide (previously the Mobil travel guides) and the AAA rate restaurants on a similar 1 to 5 star (Forbes) or diamond (AAA) scale. Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. In 2005, Michelin released a New York City guide, its first for the United States. The popular Zagat Survey compiles individuals comments about restaurants but does not pass an official critical assessment. The Good Food Guide, published by the Fairfax Newspaper Group in Australia, is the Australian guide listing the best places to eat. Chefs Hats are awarded for outstanding restaurants and range from one hat through three hats. The Good Food Guide also incorporates guides to bars, cafes and providers. The Good Restaurant Guide is another Australian restaurant guide that has reviews on the restaurants as experienced by the public and provides information on locations and contact details. Any member of the public can submit a review. Nearly all major American newspapers employ food critics and publish online dining guides for the cities they serve. Some news sources provide customary reviews of restaurants, while others may provide more of a general listings service. More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public. Economics Many restaurants are small businesses, and franchise restaurants are common. There is often a relatively large immigrant representation, reflecting both the relatively low start-up costs of the industry (thus making restaurant ownership an option for immigrants with relatively few resources) and the cultural importance of food. Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e. g. vegetarian, seafood, steak); the cuisine (e. g. Italian, Chinese, Indian, French, Thai) and/or the style of offering (e. g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes (such as automated restaurants). Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. For some time the travelling public has been catered for with ships messes and railway restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of travellers by providing Railway Refreshment Rooms [a form of restaurant] at railway stations. ) In recent times there has been a trend to create a number of travelling restaurants, specifically designed for tourists. These can be found on such diverse places as trams, boats, buses, etc. Restaurant staff A restaurants proprietor is called a restaurateur ? This derives from the French verb restaurer, meaning to restore. Professional cooks are called chefs, with there being various finer distinctions (e. g. sous-chef, chef de partie). Most restaurants (other than fast food restaurants) will have various waiting staff; in finer restaurants this may include a host or hostess or even a maitre dhotel to welcome customers and to seat them, together with a busboy and sommelier. History Greece and Rome A Roman Thermopolium in Pompeii. In Ancient Greece and Ancient Rome, thermopolia (singular thermopolium) were small restaurant-bars that offered food and drinks to customers. A typical thermopolium had little L-shaped counters in which large storage vessels were sunk, which would contain either hot or cold food. Their popularity was linked to the lack of kitchens in many dwellings and the ease with which people could purchase prepared foods. Furthermore, eating out was considered a very important aspect of socializing. In Pompeii, 158 thermopolia with a service counter have been identified across the whole town area. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals. [1] China Ajisen Ramen restaurant in Nanjing. In China, food catering establishments which may be described as restaurants were known since the 11th century in Kaifeng, Chinas northern capital during the first half of the Song Dynasty (960–1279). With a population of over 1,000,000,000 people,[citation needed] a culture of hospitality and a paper currency, the city was ripe for the development of restaurants. Probably growing out of the tea houses and taverns that catered to travellers, Kaifengs restaurants blossomed into an industry catering to locals as well as people from other regions of China. Stephen H. West argues that there is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning merchant middle class during the Song Dynasty. [3] Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant much choice was available, and people ordered the entree they wanted from written menus. [2] An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty: The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled; one wants cooked food, another raw, another chooses roast, another grill. [4] The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng. [5] Western world Restaurants on Greek islands are often situated directly on the beach. This is an example from Astypalaia. In the Western world, while inns and taverns were known from antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there. [citation needed] The modern idea of a restaurant – as well as the term itself – appeared in Paris[6] around 1765 when Boulanger began to sell restaurants and other foods: Restaurants constituted another sort [of eating establishment], a new one if we define them as places where one can order a meal from a range of choices at a range of times and eat it on the premises. About 1765, people rounding the corner of the rue Bailleul and the rue des Poulies, just a few blocks east of the Cafe de la Regence, passed by the innovator’s sign: â€Å"Boulanger debite des restaurants divins† (Boulanger sells divine restaurants). Boulanger was originally a soup vendor and certain soups were known as restaurants—literally, â€Å"restoratives. † The Encyclopedie defined restaurant as â€Å"a medical term; it is a remedy whose purpose is to give strength and vigor. † Thanks to Boulanger and his imitators, these soups moved from the category of remedy into the category of health food and ultimately into the category of ordinary food. Almost forgotten in the spread of restaurants was the fact that their existence was predicated on health, not gustatory, requirements. [7] Toms Restaurant in Manhattan was made internationally famous by Seinfeld United States In the United States, it was not until the late 18th century that establishments that provided meals without also providing lodging began to appear in major metropolitan areas in the form of coffee and oyster houses. The actual term restaurant did not enter into the common parlance until the following century. Prior to being referred to as restaurants these eating establishments assumed regional names such as eating house in New York City, restorator in Boston, or victualing house in other areas. Restaurants were typically located in populous urban areas during the 19th century and grew both in number and sophistication in the mid-century due to a more affluent middle class and to suburbanization. The highest concentration of these restaurants were in the West, followed by industrial cities on the Eastern Seaboard, with the lowest number of restaurants per person located in the southern states. [8] Guides Main article: Restaurant rating Noma in Copenhagen, Denmark rated 2 stars in the Michelin guide, and named Best Restaurant in the World by Restaurant. Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc. ). One of the most famous contemporary guides is the Michelin series of guides which accord from 1 to 3 stars to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau. Unlike the Michelin guide which takes the restaurant decor and service into consideration with its rating, Gault Millau only judges the quality of the food. Its ratings are on a scale of 1 to 20, with 20 being the highest. Per Se in New York City has three Michelin stars, and is rated at or near the top of multiple Zagat lists. [9] In the United States, the Forbes Travel Guide (previously the Mobil travel guides) and the AAA rate restaurants on a similar 1 to 5 star (Forbes) or diamond (AAA) scale. Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. In 2005, Michelin released a New York City guide, its first for the United States. The popular Zagat Survey compiles individuals comments about restaurants but does not pass an official critical assessment. The Good Food Guide, published by the Fairfax Newspaper Group in Australia, is the Australian guide listing the best places to eat. Chefs Hats are awarded for outstanding restaurants and range from one hat through three hats. The Good Food Guide also incorporates guides to bars, cafes and providers. The Good Restaurant Guide is another Australian restaurant guide that has reviews on the restaurants as experienced by the public and provides information on locations and contact details. Any member of the public can submit a review. Nearly all major American newspapers employ food critics and publish online dining guides for the cities they serve. Some news sources provide customary reviews of restaurants, while others may provide more of a general listings service. More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public. Economics Many restaurants are small businesses, and franchise restaurants are common. There is often a relatively large immigrant representation, reflecting both the relatively low start-up costs of the industry (thus making restaurant ownership an option for immigrants with relatively few resources) and the cultural importance of food.