Start Your Own Restaurant (and Five Other Food Businesses)

Overview

Americans spends nearly $175 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or ...
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Overview

Americans spends nearly $175 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true.

Among the many topics covered are:

  • Set-up and equipment
  • Inventory
  • Staffing
  • Legal structure
  • Location
  • Permits
  • Sanitation
  • Marketing
  • Financial management

You also get a glossary and an appendix of additional helpful food industry resources.

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Editorial Reviews

Booknews
This guide for entrepreneurs entering the food service industry presents basic information needed to start such a business. Six types of businesses are profiled: restaurant, pizzeria, sandwich shop/delicatessen, coffeehouse, bakery, and catering. Coverage includes managing inventory, structuring the business, location, human resources, regulatory issues, equipment, marketing, and financial management. The volume does not contain bibliographical references. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9781891984266
  • Publisher: Entrepreneur Press
  • Publication date: 12/22/2006
  • Series: Entrepreneur's Guide Series
  • Pages: 252
  • Product dimensions: 7.04 (w) x 8.97 (h) x 0.61 (d)

Table of Contents

Preface xi
Chapter 1 Introduction 1
Who Are the Diners? 2
Generation X 2
Baby Boomers 3
Empty Nesters 4
Seniors 4
Industry Trends 4
Menu Trends 5
Understanding Take-Out Customers 6
Where Is the Competition? 7
Chains 7
Supermarkets and Convenience Stores 8
Eating at Home 8
Chapter 2 Operations 9
Setting Hours of Operation 11
Scheduling Employees 13
Service Policies 14
Cleaning Your Facility 15
Chapter 3 Developing Your Plan 17
Carving Your Niche 18
Researching Your Market 20
Are You On a Mission? 20
Chapter 4 Kitchen and Dining Room Basics 23
The Dining Room and Waiting Area 24
Production Area 24
Ventilation 26
Merchandising 27
Pricing Menu Items 28
Chapter 5 Restaurant 31
Choosing Your Concept 33
Seafood 33
Steakhouses 33
Family-Style Restaurants 35
Casual-Dining Restaurants 35
Ethnic Restaurants 35
Setting Up Your Facility 35
Customer Service Area 37
The Dining Area 38
The Production Area 38
Equipment 40
Customer Areas 40
Production Equipment 40
Dishwashing 42
Receiving and Storage 42
Bar Equipment 42
Tableware and Miscellaneous Supplies 43
Uniforms 44
Inventory 44
Staffing 44
Manager 45
Cooks 46
Chefs 47
Dishwashers 48
Serving Staff 48
Host Staff 49
Buspersons 49
Bartenders 49
Chapter 6 Pizzeria 51
The Pizza 52
Setting Up Your Facility 54
Customer Service Area 55
Dining Area 56
Production Area 59
Equipment 59
Food Production Equipment 60
Utensils and Miscellaneous Equipment 63
Beverage Center 63
Inventory 64
Staffing 65
Chapter 7 Sandwich Shop and Delicatessen 67
Competition 68
Setting Up Your Facility 69
Production Area 70
Customer Service Area 73
Dining Area 74
Receiving and Storage, Office, and Restrooms 75
Image 75
Equipment 76
Production Equipment 76
Retail/Service Area 77
Dining Area 78
Dishwashing 78
Receiving and Storage Area 78
Inventory 79
Staffing 81
Chapter 8 Coffeehouse 83
Industry Trends 86
Setting Up Your Facility 87
Customer Service and Seating Area 88
Production Area 89
Equipment 93
Coffee and Espresso Machines 93
Inventory 96
Staffing 98
The Coffeehouse Market 99
About Beans 101
Starting Each Day 102
Competition 103
Chapter 9 Bakery 105
Competition 107
Not by Bread Alone 108
Setting Up Your Facility 109
Kitchen/Production Area 109
Front Retail/Display Area 110
Restrooms 110
Office/Shipping/Receiving Area 110
Other Areas 110
Equipment 110
Inventory 113
Staffing 114
Chapter 10 Food and Party Catering 117
Setting Up Your Facility 121
Kitchen Equipment 123
Cooking and Serving Equipment 125
Company Vehicle 126
Inventory 127
Wholesale or Retail? 127
Staffing 128
Managers and Other Employees 128
Event Staffing Guidelines 129
Developing Menus and Setting Prices 130
When the Customer Calls 133
Make a Packing List 136
At the Party 139
Chapter 11 Inventory: Buying, Storing, and Tracking Supplies 141
Beverage Systems 143
Where to Buy 144
Dealing with Suppliers 144
Receiving Procedures 145
Hidden Inventory Costs 145
Tracking Inventory 147
Controlling Bar Losses 147
Chapter 12 Structuring Your Business 151
Legal Structure 152
Naming Your Company 153
Business Insurance 155
Professional Services 156
Create Your Own Advisory Board 158
Chapter 13 Locating and Setting Up Your Business 161
Retail Locations 162
Additional Retail Options 167
Signage 168
Mail Order 168
The All-Important Mailing List 169
Selling On the Internet 169
Packing and Shipping Tips 170
Be Creative 170
Should You Buy an Existing Operation? 171
Franchise 172
Is Two Better Than One? 172
Chapter 14 Human Resources 175
Look in the Right Places 176
Recruiting Young People 177
Evaluating Applicants 178
Once They're on Board 180
Employee Benefits 182
Child Labor Issues 183
Minimum Wage 184
Tips and Taxes 185
When You Suspect an Employee of Stealing 186
Chapter 15 Regulatory Issues 189
Licenses and Permits 190
Business License 190
Health Department Permit 190
Liquor, Wine, and Beer Licenses 191
Fire Department Permit 191
Sign Permit 191
County Permit 191
State Licenses 192
Zoning Laws 192
Music Licenses 192
The Legalities of Liquor Vending 193
Steps You Can Take 194
Sanitation 195
Chapter 16 Equipment 199
Major Equipment 200
Buying Used Equipment 201
Basic Office Equipment 202
Telecommunications 205
Other Equipment 207
Security 208
Chapter 17 Marketing 209
Keep Up with the Trends 211
Make Your Grand Opening Grand 212
Look for Marketing Opportunities 212
Public Relations and Promotions 214
Be Media Savvy 216
Trade Shows 217
Chapter 18 Financial Management 219
Sources of Start-Up Funds 221
Billing 223
Setting Credit Policies 223
Red Flags 224
Accepting Credit and Debit Cards 225
Accepting Checks 225
Dealing with Your Own Creditors 226
Hold the Line on Costs 227
Shopping for Vendors 228
Know Your Negotiating Points 229
Finalize the Deal in Writing 229
Chapter 19 Tales from the Trenches 231
Do Basic Market Research 232
Provide Employees With
Feedback and Recognition 232
Find Your Market Niche and Stay Focused 233
Get It in Writing 233
Give Back to the Community 233
Don't Take Your Eyes off the Business 234
Don't Go It Alone 234
Keep Customer Requests in Perspective 234
Test Your Real Market 235
Choose Your Partners Carefully 235
Watch What You Say--and Who You Say It To 235
No Negatives 236
Appendix 237
Glossary 245
Index 247
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