Restaurant Success by the Numbers by Fields, Roger -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction Dreaming for Success Chapter 1: The Rules of the Game

Plan for Success Prepare for Reality

Chapter 2: Your Restaurant Concept

Service Style and Restaurant Type Unique Selling Proposition

Chapter 3: Your Target Market

Analyzing the Market’s Demographics Understanding Your Customer Mix Sizing Up Your competition

Chapter 4: Location, Location, Location

Access to Utilities Zoning and Codes Site Visibility and Accessibility Traffic Patterns Parking Availability

Chapter 5: Dollars and Sense

Estimating Income Estimating Expenses Calculating Your Profit or Loss Calculating Your Break-Even Point Doing “What if” Scenarios and Spotting Potential Problems Estimating Capital Requirements and Establishing a Budget Now What?

Developing the Details Chapter 6: Constructing the Menu

Your Target Market New Trends Building Your Menu Pricing Basics Costing Menu Ingredients Menu Layout and Design

Chapter 7: Fashioning Design & Ambience

Your Target Market Your Restaurant’s Look and Feel: A Brand Image Working with A Designer and/or Architect Costs Flow Acoustics Music Lighting Restrooms Aromas and Olfactory Ambience Be Flexible

Chapter 8: Setting the Table

Turns and Tables Chair and Table Choices and Layout Chair and Table Selection Tabletop Design

Chapter 9: Raising the Bar

Your Target Market Alcohol and Overall Profitability Liquor Liability Insurance Licenses Bar Size and Layout Bar Configuration Smoking Bar Supplies Beverages Bar Shrinkage Accountability and Profitability Beverage Trends

Chapter 10: Designing the Kitchen

Size and Location Layout and Flow Receiving Areas Storage Areas Cooking Equipment and Placement Cleaning Stations Miscellaneous Equipment and Smallware Maintaining Equipment

Chapter 11: Staffing

Kitchen Staff The Chef Wait Staff Service

Getting Down to Business Chapter 12: Getting the Money to Make it a Reality

Small Business Administration Loans Overlooked Funding Sources Equipment Leasing Buying Used Equipment Why Start from Scratch? A Business Plan for Success

Chapter 13: Setting Up Your Business

Signing a Commercial Lease Selecting a Legal and Tax Structure Federal and State Identification Numbers Establishing Bank Accounts

Chapter 14: Taking it to the Streets

Branding Getting a Running Start Starting a Buzz Before the Doors Open Building on Your Buzz: Spreading the Word even Further Websites and Social Media Keeping the Buzz Going: Getting a Write-up or A Review The Critics are Coming! the Critics are Coming! Building a Lasting Customer Base Groupon, Living Social, and Daily Deals

Chapter 15: Opening Day and Beyond

Inventories Purchasing Receiving, Storage, and Inventory Management Spoilage and Waste Employee Theft, Revenue, and Sales Controls Counting Beans, not Cooking Them Keeping up with Inflation Help with Crunching the Numbers—Point-of-Sale (pos) Systems

Index