Restaurant Handbook - Tools & Rules - Startup PDF download by Roderick A. Clelland

Restaurant Handbook - Tools & Rules - Startup

Vector Time Tools
Publication date: April 2012
Digital Book format: PDF (DRM-Free)

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Successful restaurant launch forces attention to essential data and checklists.
    Table of Contents
Section 1     START – PLAN – FINANCE – LOCATE – DESIGN
RESTAURANT FUNDAMENTALS
INTRODUCING TOOL & RULES
THE BUSINESS
    STATE OF THE INDUSTRY
THE CUSTOMER
    CUSTOMER SATISFACTION SURVEYS
    SUSTAINED COMPETITIVE ADVANTAGE
PLANNING AND ORGANIZATION
    CONCEPT
    START UP
    BUSINESS PLAN
FINANCE
FRANCHISE
PHYSICAL PLANT
    LOCATION
        SELECTION OF GEOGRAPHIC AREA
            SITE NEGOTIATIONS
    LAND AND BUILDING
    DESIGN
        KITCHEN DESIGN
        CUSTOMER AREA DESIGN
        CONSTRUCTION AND REMODELING
OPENING
Always grow in a growing environment. This means your personal growth and opportunity is always easiest when you position within a rapidly growing segment of society providing quality goods and services. The restaurant industry is that growing environment. Each year for the last decade, the total dollars spent on eating out has grown at a faster rate than the GNP and the growth of the population. It will continue.
Success here requires due-diligence. We will give you a template and tools for a solid business plan.
Location truly is critical, and there are objective rules to insure no mistakes handcuff your potential.
Follow basic design rules to ensure the space is efficient for maximum productivity and profits.
Financing start-ups and operations is easiest when you have done your homework to demonstrate high probability of success. Follow proven steps to success.

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