INSTANT RESTAURANT RICHES

INSTANT RESTAURANT RICHES

by Nationwide Home Business Center
     
 

Food sales in the restaurant industry reached over 17 billion dollars in 1958. This represents a sales increase of more than 40 per cent since 1950.

Despite this growing trend for eating out and a steadily expanding sales volume, the mortality rate in the food service industry is extremely high. One investigation after another has shown that from one-fourth…  See more details below

Overview

Food sales in the restaurant industry reached over 17 billion dollars in 1958. This represents a sales increase of more than 40 per cent since 1950.

Despite this growing trend for eating out and a steadily expanding sales volume, the mortality rate in the food service industry is extremely high. One investigation after another has shown that from one-fourth to one-third of the restaurants that begin their existence in any one year were out of business by the end of that year.

What are the causes for failure? This question was asked of many highly successful food service organizations and operators in the country. Invariably they replied that a restaurant operator will fail unless he has a thorough knowledge of food.

He should be able to design a profitable menu pattern, to purchase, receive, store, prepare, and serve each menu item in such a manner that he maximizes his profits and the satisfaction of his guests.

He must understand and be able to control himself and his relationship with employees, customers, dealers and the community.

He must have a knowledge of management, administration, organization, supervision, controls, accounting procedures, pricing, promotion, contracts and insurance protection.

He should be aware of changing regulations concerning possible union tactics, food, health, wages, taxation, shifts in consumption income levels, population and costs, relocation of business areas and changes in competition.

Consequently, the significant causes for failure are:

1. Inadequate knowledge of food.
2. No understanding of people.
3. Inexperience and no knowledge of business.
4. Little awareness of a constantly changing environment.

Conversely, to succeed in this field the food service operator must be able systematically to control, forecast and budget food, labor, beverage, rent depreciation, and other operating costs, to promote his sales, to maintain good human and public relations, and to keep one step ahead of his changing environment.

Preliminary investigation showed that there is no single restaurant business or type of unit that is representative of the entire industry. Each food service operation has different problems requiring management decisions that occasionally vary constantly and provide different expectations of profit.

Because of this diversification there is no single idea or formula that can guarantee the highest profit for all operations.

However, since food service units have the same basic problems of housing their physical equipment, purchasing, storing, preparing and merchandising their food, selecting, training and motivating a productive labor force, many of their basic problems have common principles from which correct solutions can be evolved.

This book represents the distillation of experience and knowledge of many owners and managers successfully running all types of operations: from drive-ins and diners to service restaurants, cafeterias and in plant feeding units, with sales volumes ranging from $80,000 annually to $1,700,000 a unit, located throughout the nation from Maine to Florida and across to Washington and California.

To these restaurateurs and to the restaurant industry as a whole this book is respectfully dedicated.

Here's a SNEAK-PEAK inside the new “Instant Restaurant Riches eBook.”

Table of Contents
1

HOW TO OPERATE A RESTAURANT
THE NATURE OF THE BUSINESS
RESTAURANT PROFITS
CHAPTER 2 – LOCATION
CHAPTER 3 – SHOULD YOU BUY OR BUILD?
CHAPTER 4 – WHICH FORM OF BUSINESS ORGANIZATION IS BEST FOR YOU
CHAPTER 5 – THE PURPOSE AND USE OF CREDIT AND CREDIT INSTRUMENTS
CHAPTER 6 – HOW AND WHERE TO OBTAIN CAPITAL
CHAPTER 7 – HOW TO SELECT FOOD SERVICE EQUIPMENT
CHAPTER 8 – LAY OUT YOUR RESTAURANT FOR PROFIT
CHAPTER 9 – HOW TO PROTECT YOURSELF WITH INSURANCE
CHAPTER 10 – RESTAURANT PROMOTION AND ADVERTISING
CHAPTER 11 – PERSONNEL ORGANIZATION
CHAPTER 12 – LABOR COST
CHAPTER 13 – TRAINING EMPLOYEES
CHAPTER 14 – HOW TO CONTROL AND MANAGE INDIVIDUALS
CHAPTER 15 – MENU PLANNING AND PURCHASING
CHAPTER 16 – RECEIVING AND STORING FOOD
CHAPTER 17 – RESTAURANT STANDARDS
CHAPTER 18 – CONTROL OF FOOD COSTS
CHAPTER 19 – THE PROFIT AND LOSS STATEMENT
CHAPTER 20 – LET YOUR PROFIT AND LOSS STATEMENT WORK FOR YOU
CHAPTER 21 – THE DYNAMICS OF ACCOUNTING
CHAPTER 22 – SIMPLIFIED RECORDS FOR INCOME TAX AND CONTROLS
CHAPTER 23 – WHAT OF THE FUTURE?
. Go ahead and order your “Instant Restaurant Riches eBook” today! You’ll be glad you did!

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Product Details

ISBN-13:
2940012839589
Publisher:
Nationwide Home Business Center
Publication date:
07/05/2011
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
3 MB

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