Machine derived contents note: Preface -- . ix -- Chapter 1 -- Introduction -- . 1.1 -- Who Are The Diners?. -- . 1.2 -- Generation Y -- . 1.2 -- Generation X -- . 1.2 -- Baby Boomers -- . 1.2 -- Empty Nesters. -- . 1.3 -- Seniors. -- . 1.3 -- Industry Trends -- . 1.3 -- Menu Trends -- . 1.4 -- Understanding Takeout Customers. -- 1.6 -- Where Is The Competition? -- . 1.7 -- Chains -- . 1.7 -- Supermarkets And Convenience Stores -- . 1.7 -- Eating At Home -- . 1.7 -- Chapter 2 -- Operations -- . 2.1 -- Setting Hours Of Operation -- . 2.3 -- Scheduling Employees -- . 2.4 -- Service Procedures -- . 2.5 -- When They Don't Come In -- . 2.6 -- Cleaning Your Facility -- . 2.7 -- Chapter 3 -- Developing Your Plan. -- . 3.1 -- Carving Your Niche -- . 3.2 -- Researching Your Market -- . 3.2 -- Are You On A Mission? -- . 3.3 -- Chapter 4 -- Kitchen And Dining Room Basics 4.1 -- The Dining Room And Waiting Area -- . 4.1 -- Production Area -- . 4.2 -- Ventilation -- . 4.3 -- Merchandising -- . 4.4 -- Pricing Menu Items -- . 4.4 -- Entrepreneur Magazine's -- Restaurant -- i -- Table Of Contents.