Preface xiii
Introduction
1(10)
Who Are the Diners?
2(2)
Generation Y
2(1)
Generation X
3(1)
Baby Boomers
3(1)
Empty Nesters
3(1)
Seniors
4(1)
Industry Trends
4(1)
Menu Trends
5(2)
Understanding Takeout Customers
7(1)
Where Is the Competition?
8(3)
Chains
8(1)
Supermarkets and Convenience Stores
9(1)
Eating at Home
9(2)
Operations
11(8)
Setting Hours of Operation
14(1)
Scheduling Employees
15(1)
Service Procedures
16(1)
When They Don't Come In
17(1)
Cleaning Your Facility
18(1)
Developing Your Plan
19(6)
Carving Your Niche
20(1)
Researching Your Market
21(1)
Are You on a Mission?
22(3)
Kitchen and Dining Room Basics
25(6)
Dining Room and Waiting Area
26(1)
Production Area
27(1)
Ventilation
28(1)
Merchandising
29(1)
Pricing Menu Items
30(1)
Restaurant
31(18)
Choosing Your Concept
33(2)
Seafood Restaurants
33(1)
Steakhouses
33(1)
Family-Style Restaurants
34(1)
Casual-Dining Restaurants
35(1)
Ethnic Restaurants
35(1)
Setting Up Your Facility
35(4)
Customer Service Area
36(1)
Dining Area
37(1)
Production Area
38(1)
Customer Areas
39(1)
Equipment
39(4)
Production Equipment
39(2)
Dishwashing Equipment
41(1)
Receiving and Storage Equipment
41(1)
Bar Equipment
42(1)
Tableware and Miscellaneous Supplies
42(1)
Uniforms
42(1)
Inventory
43(1)
Staffing
43(6)
Manager
43(2)
Chefs
45(1)
Cooks
45(1)
Dishwashers
45(1)
Serving Staff
46(1)
Hosting Staff
46(1)
Buspersons
47(1)
Bartenders
48(1)
Pizzeria
49(16)
The Pizza
50(2)
Setting Up Your Facility
52(5)
Customer Service Area
53(1)
Dining Area
54(3)
Production Area
57(1)
Equipment
57(4)
Food-Production Equipment
58(3)
Utensils and Miscellaneous Equipment
61(1)
Beverage Center
61(1)
Inventory
61(4)
Staffing
63(2)
Sandwich Shop/ Delicatessen
65(16)
Competition
66(1)
Setting Up Your Facility
67(6)
Production Area
68(3)
Customer Service Area
71(1)
Dining Area
71(1)
Receiving and Storage, Office and Restrooms
72(1)
Image
73(1)
Equipment
73(4)
Production Equipment
74(1)
Retail/Service Area Equipment
74(2)
Dining Area Equipment
76(1)
Dishwashing Equipment
76(1)
Receiving and Storage Area Equipment
76(1)
Inventory
77(2)
Staffing
79(2)
Coffeehouse
81(22)
Competition
84(1)
Industry Trends
84(1)
Setting Up Your Facility
85(3)
Customer Service and Seating Area
86(1)
Production Area
87(1)
Equipment
88(5)
Coffee and Espresso Machines
88(5)
Inventory
93(2)
Staffing
95(1)
The Coffeehouse Market
96(2)
About Beans
98(1)
Starting Each Day
99(4)
Bakery
103(12)
Competition
106(1)
Not by Bread Alone
106(1)
Setting Up Your Facility
107(2)
Kitchen/Production Area
108(1)
Front Retail/Display Area
108(1)
Restrooms
109(1)
Office/Shipping/Receiving Area
109(1)
Other Areas
109(1)
Equipment
109(3)
Inventory
112(1)
Staffing
113(2)
Food and Party Catering
115(24)
Setting Up Your Facility
118(3)
Kitchen Equipment
121(2)
Cooking and Serving Equipment
123(1)
Company Vehicle
124(1)
Inventory
125(1)
Wholesale or Retail?
125(1)
Staffing
125(3)
Managers and Other Employees
126(1)
Event Staffing Guidelines
127(1)
Developing Menus and Setting Prices
128(2)
When the Customer Calls
130(4)
Make a Packing List
134(3)
At the Party
137(2)
Inventory: Buying, Storing, and Tracking Supplies
139(10)
Beverage Systems
140(1)
Where to Buy
141(1)
Dealing with Suppliers
142(1)
Receiving Procedures
142(2)
Hidden Inventory Costs
144(1)
Tracking Inventory
144(1)
Controlling Bar Losses
145(4)
Structuring Your Business
149(10)
Legal Structure
150(1)
Naming Your Company
151(2)
Business Insurance
153(1)
Professional Services
154(2)
Create Your Own Advisory Board
156(3)
Locating and Setting Up Your Business
159(14)
Retail Locations
160(4)
Additional Retail Options
164(1)
Signage
165(1)
Mail Order
166(1)
The All-Important Mailing List
166(1)
Selling on the Internet
167(1)
Packing and Shipping Tips
167(1)
Be Creative
167(1)
Should You Buy an Existing Operation?
168(1)
Franchise
169(1)
Is Two Better than One?
170(3)
Human Resources
173(14)
Look in the Right Places
175(2)
Recruiting Young People
176(1)
Hiring Seniors
176(1)
Evaluating Applicants
177(1)
Once They're on Board
178(2)
Employee Benefits
180(2)
Same-Sex Marriages and Domestic Partnership Benefits
182(1)
Child Labor Issues
182(1)
Minimum Wage
183(1)
Tips and Taxes
184(1)
When You Suspect an Employee of Stealing
185(2)
Regulatory Issues
187(10)
Licenses and Permits
188(3)
Business License
188(1)
Health Department Permit
188(1)
Liquor and Beer and Wine Licenses
189(1)
Fire Department Permit
189(1)
Sign Permit
189(1)
County Permit
190(1)
State Licenses
190(1)
Zoning Laws
190(1)
Music Licenses
190(1)
The Legalities of Liquor Vending
191(3)
Steps You Can Take
192(2)
Sanitation
194(3)
Equipment
197(12)
Major Equipment
198(11)
Buying Used Equipment
199(1)
Basic Office Equipment
200(3)
Telecommunications
203(3)
Other Equipment
206(1)
Security
207(2)
Marketing
209(12)
Keep Up with the Trends
211(1)
Make Your Grand Opening Truly Grand
211(1)
Look for Marketing Opportunities
212(1)
Public Relations and Promotions
213(2)
Plan for Community Involvement
215(1)
Be Media Savvy
215(1)
Trade Shows
216(5)
Financial Management
221(12)
Sources of Start-Up Funds
222(2)
Billing
224(1)
Setting Credit Policies
225(1)
Red Flags
226(1)
Accepting Credit and Debit Cards
226(1)
Accepting Checks
227(1)
Dealing with your Creditors
228(1)
Hold the Line on Costs
228(2)
Shopping for Vendors
230(3)
Know Your Negotiating Points
231(1)
Finalize the Deal in Writing
231(2)
Tales from the Trenches
233(6)
Start with a Job
234(1)
Do Basic Market Research
234(1)
Test Your Real Market
234(1)
Find Your Market Niche, and Stay Focused
234(1)
Choose Your Partners Carefully
235(1)
Build Relationships with Your Suppliers
235(1)
Get It in Writing
235(1)
Give Back to the Community
236(1)
Keep Customer Requests in Perspective
236(1)
Provide Employees with Feedback and Recognition
236(1)
Watch What You Say---and Whom You Say It To
237(1)
No Negatives
237(1)
Get In With An Out
238(1)
Appendix Restaurant Resources 239(8)
Glossary 247(2)
Index 249