Preface | p. xiii |
Chapter 1 Introduction | p. 1 |
Who Are the Diners? | p. 2 |
Generation Y | p. 2 |
Generation X | p. 3 |
Baby Boomers | p. 3 |
Empty Nesters | p. 3 |
Seniors | p. 4 |
Industry Trends | p. 4 |
Menu Trends | p. 5 |
Understanding Takeout Customers | p. 7 |
Where Is the Competition? | p. 8 |
Chains | p. 8 |
Supermarkets and Convenience Stores | p. 9 |
Eating at Home | p. 9 |
Chapter 2 Operations | p. 11 |
Setting Hours of Operation | p. 14 |
Scheduling Employees | p. 15 |
Service Procedures | p. 16 |
When They Don't Come In | p. 17 |
Cleaning Your Facility | p. 18 |
Chapter 3 Developing Your Plan | p. 19 |
Carving Your Niche | p. 20 |
Researching Your Market | p. 21 |
Are You on a Mission? | p. 22 |
Chapter 4 Kitchen and Dining Room Basics | p. 25 |
Dining Room and Waiting Area | p. 26 |
Production Area | p. 27 |
Ventilation | p. 28 |
Merchandising | p. 29 |
Pricing Menu Items | p. 30 |
Chapter 5 Restaurant | p. 31 |
Choosing Your Concept | p. 33 |
Seafood Restaurants | p. 33 |
Steakhouses | p. 33 |
Family-Style Restaurants | p. 34 |
Casual-Dining Restaurants | p. 35 |
Ethnic Restaurants | p. 35 |
Setting Up Your Facility | p. 35 |
Customer Service Area | p. 36 |
Dining Area | p. 37 |
Production Area | p. 38 |
Customer Areas | p. 39 |
Equipment | p. 39 |
Production Equipment | p. 39 |
Dishwashing Equipment | p. 41 |
Receiving and Storage Equipment | p. 41 |
Bar Equipment | p. 42 |
Tableware and Miscellaneous Supplies | p. 42 |
Uniforms | p. 42 |
Inventory | p. 43 |
Staffing | p. 43 |
Manager | p. 43 |
Chefs | p. 45 |
Cooks | p. 45 |
Dishwashers | p. 45 |
Serving Staff | p. 46 |
Hosting Staff | p. 46 |
Buspersons | p. 47 |
Bartenders | p. 48 |
Chapter 6 Pizzeria | p. 49 |
The Pizza | p. 50 |
Setting Up Your Facility | p. 52 |
Customer Service Area | p. 53 |
Dining Area | p. 54 |
Production Area | p. 57 |
Equipment | p. 57 |
Food-Production Equipment | p. 58 |
Utensils and Miscellaneous Equipment | p. 61 |
Beverage Center | p. 61 |
Inventory | p. 61 |
Staffing | p. 63 |
Chapter 7 Sandwich Shop/Delicatessen | p. 65 |
Competition | p. 66 |
Setting Up Your Facility | p. 67 |
Production Area | p. 68 |
Customer Service Area | p. 71 |
Dining Area | p. 71 |
Receiving and Storage, Office and Restrooms | p. 72 |
Image | p. 73 |
Equipment | p. 73 |
Production Equipment | p. 74 |
Retail/Service Area Equipment | p. 74 |
Dining Area Equipment | p. 76 |
Dishwashing Equipment | p. 76 |
Receiving and Storage Area Equipment | p. 76 |
Inventory | p. 77 |
Staffing | p. 79 |
Chapter 8 Coffeehouse | p. 81 |
Competition | p. 84 |
Industry Trends | p. 84 |
Setting Up Your Facility | p. 85 |
Customer Service and Seating Area | p. 86 |
Production Area | p. 87 |
Equipment | p. 88 |
Coffee and Espresso Machines | p. 88 |
Inventory | p. 93 |
Staffing | p. 95 |
The Coffeehouse Market | p. 96 |
About Beans | p. 98 |
Starting Each Day | p. 99 |
Chapter 9 Bakery | p. 103 |
Competition | p. 106 |
Not by Bread Alone | p. 106 |
Setting Up Your Facility | p. 107 |
Kitchen/Production Area | p. 108 |
Front Retail/Display Area | p. 108 |
Restrooms | p. 109 |
Office/Shipping/Receiving Area | p. 109 |
Other Areas | p. 109 |
Equipment | p. 109 |
Inventory | p. 112 |
Staffing | p. 113 |
Chapter 10 Food and Party Catering | p. 115 |
Setting Up Your Facility | p. 118 |
Kitchen Equipment | p. 121 |
Cooking and Serving Equipment | p. 123 |
Company Vehicle | p. 124 |
Inventory | p. 125 |
Wholesale or Retail? | p. 125 |
Staffing | p. 125 |
Managers and Other Employees | p. 126 |
Event Staffing Guidelines | p. 127 |
Developing Menus and Setting Prices | p. 128 |
When the Customer Calls | p. 130 |
Make a Packing List | p. 134 |
At the Party | p. 137 |
Chapter 11 Inventory: Buying, Storing, and Tracking Supplies | p. 139 |
Beverage Systems | p. 140 |
Where to Buy | p. 141 |
Dealing with Suppliers | p. 142 |
Receiving Procedures | p. 142 |
Hidden Inventory Costs | p. 144 |
Tracking Inventory | p. 144 |
Controlling Bar Losses | p. 145 |
Chapter 12 Structuring Your Business | p. 149 |
Legal Structure | p. 150 |
Naming Your Company | p. 151 |
Business Insurance | p. 153 |
Professional Services | p. 154 |
Create Your Own Advisory Board | p. 156 |
Chapter 13 Locating and Setting Up Your Business | p. 159 |
Retail Locations | p. 160 |
Additional Retail Options | p. 164 |
Signage | p. 165 |
Mail Order | p. 166 |
The All-Important Mailing List | p. 166 |
Selling on the Internet | p. 167 |
Packing and Shipping Tips | p. 167 |
Be Creative | p. 167 |
Should You Buy an Existing Operation? | p. 168 |
Franchise | p. 169 |
Is Two Better than One? | p. 170 |
Chapter 14 Human Resources | p. 173 |
Look in the Right Places | p. 175 |
Recruiting Young People | p. 176 |
Hiring Seniors | p. 176 |
Evaluating Applicants | p. 177 |
Once They're on Board | p. 178 |
Employee Benefits | p. 180 |
Same-Sex Marriages and Domestic Partnership Benefits | p. 182 |
Child Labor Issues | p. 182 |
Minimum Wage | p. 183 |
Tips and Taxes | p. 184 |
When You Suspect an Employee of Stealing | p. 185 |
Chapter 15 Regulatory Issues | p. 187 |
Licenses and Permits | p. 188 |
Business License | p. 188 |
Health Department Permit | p. 188 |
Liquor and Beer and Wine Licenses | p. 189 |
Fire Department Permit | p. 189 |
Sign Permit | p. 189 |
County Permit | p. 190 |
State Licenses | p. 190 |
Zoning Laws | p. 190 |
Music Licenses | p. 190 |
The Legalities of Liquor Vending | p. 191 |
Steps You Can Take | p. 192 |
Sanitation | p. 194 |
Chapter 16 Equipment | p. 197 |
Major Equipment | p. 198 |
Buying Used Equipment | p. 199 |
Basic Office Equipment | p. 200 |
Telecommunications | p. 203 |
Other Equipment | p. 206 |
Security | p. 207 |
Chapter 17 Marketing | p. 209 |
Keep Up with the Trends | p. 211 |
Make Your Grand Opening Truly Grand | p. 211 |
Look for Marketing Opportunities | p. 212 |
Public Relations and Promotions | p. 213 |
Plan for Community Involvement | p. 215 |
Be Media Savvy | p. 215 |
Trade Shows | p. 216 |
Chapter 18 Financial Management | p. 221 |
Sources of Start-Up Funds | p. 222 |
Billing | p. 224 |
Setting Credit Policies | p. 225 |
Red Flags | p. 226 |
Accepting Credit and Debit Cards | p. 226 |
Accepting Checks | p. 227 |
Dealing with your Creditors | p. 228 |
Hold the Line on Costs | p. 228 |
Shopping for Vendors | p. 230 |
Know Your Negotiating Points | p. 231 |
Finalize the Deal in Writing | p. 231 |
Chapter 19 Tales from the Trenches | p. 233 |
Start with a Job | p. 234 |
Do Basic Market Research | p. 234 |
Test Your Real Market | p. 234 |
Find Your Market Niche, and Stay Focused | p. 234 |
Choose Your Partners Carefully | p. 235 |
Build Relationships with Your Suppliers | p. 235 |
Get It in Writing | p. 235 |
Give Back to the Community | p. 236 |
Keep Customer Requests in Perspective | p. 236 |
Provide Employees with Feedback and Recognition | p. 236 |
Watch What You Say-and Whom You Say It To | p. 237 |
No Negatives | p. 237 |
Get In With An Out | p. 238 |
Appendix Restaurant Resources | p. 239 |