TS 7036

TS 7036 is a service standard focused on the classification of restaurants and the defining characteristics associated with them. It treats the restaurant as a regulated food-service establishment and, at the same time, draws a clear boundary by excluding cafeterias, casinos, bars, pavilions, discotheques, cocktail lounges, and pastry shops, as well as lahmacun, pizza, and pide restaurants. That distinction matters because food-service venues that may look similar in everyday use can differ significantly in service style, seating arrangement, menu structure, and overall business model.

What the restaurant category means

In general technical context, a restaurant is a commercial venue where meals and table service are offered for consumption on the premises. Classification standards help separate such establishments not just by name, but by criteria such as service level, physical layout, capacity, hygiene conditions, and operational character. Standards of this kind support a common vocabulary for comparing restaurant types and describing their features in a consistent way.

Why the exclusions matter

• Cafeterias and pastry shops often operate with a different product mix and consumption pattern.
• Bars, pavilions, discotheques, and cocktail lounges may have an entertainment- or beverage-oriented format alongside food service.
• Lahmacun, pizza, and pide venues are typically centered on a narrower product family and are treated separately from restaurants.
• These boundaries help define where the standard applies and reduce misclassification among closely related venue types.

TS 7036 is a standard that was adopted in Turkey and later withdrawn. Historically, it provided a shared technical framework for organizing, describing, and classifying restaurant establishments, linking restaurant practice with broader tourism, municipal, and food-service regulation contexts.