Start your own restaurant and five other food businesses : your step-by-step guide to success / Entrepreneur Press and Jacquelyn Lynn.

Imagen de portada para Start your own restaurant and five other food businesses : your step-by-step guide to success / Entrepreneur Press and Jacquelyn Lynn.

ISBN:

9781599180205

Título:

Start your own restaurant and five other food businesses : your step-by-step guide to success / Entrepreneur Press and Jacquelyn Lynn.

Autor:

Lynn, Jacquelyn.

Autor personal:

Lynn, Jacquelyn.

Edición:

2nd ed.

Información de la publicación:

Irvine, CA : Entrepreneur Media Inc., c2006.

Descripción física:

xiv, 255 p. : ill. ; 23 cm.

Serie:

Startup series

Nota general:

Includes index.

Contenido:

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.

Término del tema:

Restaurant management.

Food service management.

New business enterprises.

Autor corporativo añadido:

Entrepreneur Press.

Formato:

Libros

Acceso electrónico:

Table of contents only
Publisher description

Fecha de publicación:

2006

WAIT_PUBINFO:

Irvine, CA : Entrepreneur Media Inc., c2006.

Disponible:*

Signatura topográfica	Tipo de material	Copia	Ubicación de estante	Estado
647.95068 ENT	Book	1	Standard shelving location	Búsqueda… Desconocido

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

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