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Start Your Own Restaurant and More: Pizzeria, Coffeehouse, Deli, Bakery, Catering Business Fifth Edition [Mīkstie vāki]

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  • Formāts: Paperback / softback, 282 pages, height x width: 228x177 mm, weight: 467 g, Worksheets
  • Sērija : StartUp Series
  • Izdošanas datums: 20-Oct-2016
  • Izdevniecība: Entrepreneur Press
  • ISBN-10: 1599185946
  • ISBN-13: 9781599185941
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Start Your Own Restaurant and More: Pizzeria, Coffeehouse, Deli, Bakery, Catering Business Fifth EditionPalielināt
  • Formāts: Paperback / softback, 282 pages, height x width: 228x177 mm, weight: 467 g, Worksheets
  • Sērija : StartUp Series
  • Izdošanas datums: 20-Oct-2016
  • Izdevniecība: Entrepreneur Press
  • ISBN-10: 1599185946
  • ISBN-13: 9781599185941
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781599185941.html
Keywords:
There&;s plenty of room for more food businesses, but for a successful restaurant startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. The staff of Entrepreneur has put together everything you need to know to start, run, and grow the successful restaurant or food service of your dreams.
Preface xiii
Chapter 1 Introduction to the Food-Service Business 1(12)
Who Are the Diners?
2(3)
Generation Y
3(1)
Generation X
3(1)
Baby Boomers
4(1)
Empty Nesters
4(1)
Seniors
4(1)
Industry Trends
5(2)
Menu Trends
7(2)
Understanding Takeout Customers
9(1)
Takeout Technology Explodes
9(2)
Where's the Competition?
11(2)
Chains
11(1)
Supermarkets and Convenience Stores
12(1)
Eating at Home
12(1)
Chapter 2 Restaurant Operations 13(10)
Setting Hours of Operation
16(2)
Scheduling Employees
18(1)
Service Procedures
19(1)
When They Don't Come In
20(1)
Cleaning Your Facility
21(2)
Chapter 3 Developing Your Business Plan 23(8)
Carving Your Niche
24(1)
The Business Plan
24(4)
What Food-Service Business Best Suits You?
28(1)
Researching Your Market
28(1)
Are You on a Mission?
29(2)
Chapter 4 Kitchen and Dining Room Basics 31(10)
The Dining Room and Waiting Area
32(1)
High-Tech Needs High-Touch
33(1)
Production Area
33(2)
Ventilation
35(1)
Merchandising
36(2)
Pricing Menu Items
38(1)
Menu Nutrition Labeling
39(1)
Keep It Clean
39(2)
Chapter 5 Restaurant 41(22)
Choosing Your Concept
43(2)
Seafood Restaurants
43(1)
Steakhouses
43(1)
Family-Style Restaurants
44(1)
Casual-Dining Restaurants
45(1)
Ethnic Restaurants
45(1)
Setting Up Your Facility
45(5)
Customer Service Area
47(1)
Dining Area
48(2)
Production Area
50(1)
Equipment
50(4)
Production Equipment
50(1)
Dishwashing Equipment
51(1)
Receiving and Storage Equipment
52(1)
Bar Equipment
52(1)
Tableware and Miscellaneous Supplies
53(1)
Uniforms
53(1)
Inventory
54(1)
Staffing
54(9)
Manager
56(2)
Chefs
58(1)
Cooks
58(1)
Dishwashers
59(1)
Serving Staff
59(1)
Hosting Staff
60(1)
Buspersons
60(1)
Bartenders
60(3)
Chapter 6 Pizzeria 63(16)
The Pizza
64(1)
Setting Up Your Facility
65(6)
Customer Service Area
68(2)
Dining Area
70(1)
Production Area
71(1)
Equipment
71(5)
Food-Production Equipment
73(2)
Utensils and Miscellaneous Equipment
75(1)
Beverage Center
75(1)
Inventory
76(1)
Staffing
77(2)
Chapter 7 Sandwich Shop/Delicatessen 79(18)
Competition
81(1)
Setting Up Your Facility
82(5)
Customer Service Area
85(1)
Dining Area
85(1)
Production Area
86(1)
Receiving and Storage, Office, and Restrooms
86(1)
Image
87(1)
Equipment
88(4)
Production Equipment
89(1)
Retail/Service Area Equipment
89(2)
Dining Area Equipment
91(1)
Dishwashing Equipment
91(1)
Receiving and Storage Area Equipment
92(1)
Inventory
92(4)
Staffing
96(1)
Chapter 8 Coffeehouse 97(22)
Competition
100(1)
Industry Trends
101(1)
Setting Up Your Facility
102(6)
Customer Service and Seating Area
103(3)
Production Area
106(2)
Equipment
108(4)
Coffee and Espresso Machines
109(3)
Inventory
112(1)
Staffing
113(1)
The Coffeehouse Market
114(2)
About Beans
116(1)
Starting Each Day
117(2)
Chapter 9 Bakery 119(12)
Competition
122(1)
A Variety of Ways to Make Dough
122(1)
Setting Up Your Facility
123(2)
Kitchen/Production Area
124(1)
Front Retail/Display Area
124(1)
Restrooms
125(1)
Office/Shipping/Receiving Area
125(1)
Other Areas
125(1)
Equipment
125(3)
Inventory
128(1)
Staffing
129(2)
Chapter 10 Food and Party Catering 131(28)
Setting Up Your Facility
135(1)
Kitchen Equipment
136(3)
Cooking and Serving Equipment
139(2)
Company Vehicle
141(1)
Inventory
141(1)
Wholesale or Retail?
142(1)
Staffing
142(3)
Managers and Other Employees
143(1)
Event Staffing Guidelines
144(1)
Developing Menus and Setting Prices
145(2)
When the Customer Calls
147(4)
Make a Packing List
151(1)
At the Party
151(8)
Chapter 11 Buying, Storing, and Tracking Supplies 159(10)
Beverage Systems
161(1)
Where to Buy
162(1)
Dealing with Suppliers
162(2)
Receiving Procedures
164(1)
Hidden Inventory Costs
164(1)
Tracking Inventory
165(1)
Controlling Bar Losses
165(4)
Chapter 12 Structuring Your Business 169(10)
Legal Structure
170(2)
Naming Your Company
172(1)
Business Insurance
173(1)
Professional Services
174(3)
Create Your Own Advisory Board
177(2)
Chapter 13 Locating and Setting Up Your Business 179(14)
Retail Locations
180(4)
Anticipated Sales Volume
181(1)
Accessibility to Potential Customers
181(1)
The Rent-Paying Capacity of Your Business
181(1)
Restrictive Ordinances
181(1)
Traffic Density
182(1)
Customer Parking Facilities
183(1)
History of the Site
183(1)
Terms of the Lease
184(1)
The Rent-Advertising Relationship
184(1)
Future Development
184(1)
Additional Retail Options
184(3)
Signage
187(1)
Mail Order
187(1)
Internet Sales
187(1)
Packing and Shipping Tips
188(1)
Be Creative
188(1)
Should You Buy an Existing Operation?
188(2)
Franchise
190(1)
Is Two Better Than One?
191(2)
Chapter 14 Human Resources 193(14)
Look in the Right Places
195(2)
Recruiting Young People
196(1)
Hiring Seniors
196(1)
Second Chances
197(1)
Evaluating Applicants
197(1)
Once They're on Board
198(2)
Employee Benefits
200(2)
Same-Sex Marriages and Domestic Partnership Benefits
202(1)
Child Labor Issues
202(1)
Minimum Wage
203(1)
Tips and Taxes
204(1)
When You Suspect an Employee of Stealing
204(3)
Chapter 15 Regulatory Issues 207(10)
Licenses and Permits
208(3)
Business License
208(1)
Health Department Permit
208(1)
Liquor and Beer-and-Wine Licenses
209(1)
Fire Department Permit
209(1)
Sign Permit
210(1)
County Permit
210(1)
State Licenses
210(1)
Zoning Laws
210(1)
Music Licenses
210(1)
The Legalities of Liquor Vending
211(3)
Steps You Can Take
212(2)
Sanitation
214(3)
Chapter 16 Equipment 217(10)
Major Equipment
218(9)
Buying Used Equipment
219(1)
Basic Office Equipment
220(2)
Telecommunications
222(1)
Other Equipment
223(1)
Security
224(3)
Chapter 17 Marketing 227(14)
Keep Up With the Trends
229(1)
Make Your Grand Opening Truly Grand
229(1)
Look for Marketing Opportunities
230(1)
Your Website
230(1)
Going Social
231(1)
Public Relations and Promotions
232(3)
Plan for Community Involvement
235(1)
Be Media Savvy
235(1)
Trade Shows
236(5)
Chapter 18 Financial Management 241(14)
Sources of Startup Funds
242(3)
Billing
245(1)
Setting Credit Policies
245(1)
Red Flags
246(1)
Accepting Credit and Debit Cards
247(1)
Accepting Checks
248(1)
Dealing With Your Own Creditors
248(1)
Hold the Line on Costs
249(2)
Shopping for Vendors
251(4)
Know Your Negotiating Points
252(1)
Finalize the Deal in Writing
252(3)
Chapter 19 Tales from the Trenches 255(8)
Start With a Job
256(1)
Do Basic Market Research
257(1)
Test Your Real Market
257(1)
Find Your Market Niche and Stay Focused
257(1)
Don't Let Customers Leave Hungry or Unhappy
257(1)
Make Your Food Consistent
258(1)
Recognize the Lifetime Value of a Customer
258(1)
Choose Your Partners Carefully
258(1)
Build Relationships with Your Suppliers
259(1)
Get It in Writing
259(1)
Give Back to the Community
259(1)
Listen to Your Customers
260(1)
Keep Customer Requests in Perspective
260(1)
Provide Employees with Feedback and Recognition
260(1)
Stay Open to New Ideas
261(1)
No Negatives
261(1)
Get in With an Out
261(2)
Appendix: Restaurant Resources 263(10)
Associations
264(1)
Credit Card and Check Verification Services
265(1)
Equipment Services
265(2)
Franchises and Business Opportunities
267(1)
Internet Resources
268(1)
Inventory and Supply Sources
268(1)
Magazines, E-Magazines, Books, and Publications
269(2)
Music Licensing Agencies
271(1)
Successful Food Service Business Owners
271(2)
Glossary 273(4)
Index 277
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