Newk’s café eatery and Longhorn steakhouse are the leading food joints located along downtown. Their competitive nature emerges because of similarities in service delivery. Basically, a business competition in the society requires ethical concentration to meet relationship terms. The two business joints demands a close comparison based on the physical structures, menu and service offers. This essay compares and contrasts the two food joints based on several factors.
Physical Structures
The two food joints have well designed arrangement structures. For instance, they both have proper designated dining areas. The dining rooms have well arranged tables and chairs which are the prerequisite for this business. Structurally, the sizes of the dining rooms differ by a small margin. The designs of their furniture also differ both in colors and sizes. Newk’s Eatery café dining room is four hundred square meters while Longhorn’s steakhouse is four hundred and fifty square meter (Bopp 116). Newk’s Eatery café dining room has the capacity to host 10 customers less than Longhorn at a full capacity.
Pertaining the arrangement pattern, both the joints have adopted the arrangement that allows essay movement of customers and waiters. They consider maximization on the dining space. In this regard, longhorn opted for round tables, which it married to three chairs each. Newk’s programs for square tables served with four chairs each. The covers of the tables in both joints are decent nylon table mats containing drawings of different foods. On the walls of both dinning, there are mirrors around. In addition, both the food joints have specious bathrooms. Similarly, both have maintained high standards of hygiene in their bathrooms and dining (Bopp 118).
Menu structures
The two joints have clearly eliminated competition among them by offering different foods. Longhorn is dealing in the line of animal proteins with remarkably little vegetables on offer. They offer all varieties of steaks ranging from beef, chicken, fish, pork, which they serve with an array of carbohydrate. On the other hand, they offer ribs, which are mostly roasted and fried. They also serve wraps, a sandwich, which comes in a rolled form. It is served with sauteed mushrooms, cheese, bacon and grilled onions. In addition, the menu has Shrimp as one of the seafoods.
In the Newk’s, there is a variety of sandwiches for breakfast and other meal. This list consists of baken bean, bacon, cemita, butterbrot, british rail among others. They also offer several salads ranging from green salad, fruit salad, salad of pasta, vegetable salad among others. Conversely, they offer pizza and several soup varieties. Available soup includes vegetable soup, seafood soup, lentil soup, goat soup among other.
Sitting and Ordering Procedure
Their mode of serving is clearly different. In longhorn, hostesses receive customers at the door, and direct them to a free table. They then offer a menu list to them, and after settling on what to eat, their orders are taken. Shortly afterward, they bring their orders (Foodservice Operators Guide 206). In Newk’s, the customer walks in, read the menu on the table then take their order and table number to the counter. They are served with breadsticks as they wait for their order on process shortly after paying. The distinction in the serves emerges wherein longhorn the customer does not move, and no appetizers, while the inverse happens in Newk’s. Similarly, both joints serve their customers in clean dishes and Silverware (Foodservice Operators Guide 196).
These two food joints have visible similarities in their outlay. This is on the inside arrangement of furniture, which is coordinated by the public health regulation. It is the requirement that, before the establishment of any food joint, it must comply with an arrangement that allow easy movement of servers and customers. It should also support swift escape during emergencies. On the other hand, there is a clear difference on services and food offered by both.

Work cited
Bopp, Becky. The Everything Restaurant Recipes Cookbook. Avon, Mass: Adams Media, 2011. Internet resource.
Foodservice Operators Guide. Chicago, IL: Foodservice Database Co, 1988. Print.

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