Successful Pre-Opening Activities for a New Restaurant Venture
Introduction
The Business Plan--Elements of a Business Plan
The Business Plan--What It Includes
The Business Plan--Description of the Business
Product/Services
The Location
The Business Plan--The Marketing Plan
Competition
Pricing and Sales
Advertising and Public Relations
The Business Plan--The Management Plan
The Business Plan--The Financial Management Plan
Start-up Budget
Operating Budget
Types of Business Organizations
Selecting the Restaurant Site Location
Score Sheet on Sites
Government Laws, Regulations, Licenses
State Registration
City Business License
Sales Tax
Health Department License
Fire Department Permit
Building and Construction Permit
Sign Permits
State Liquor License
Federal Identification Number
Internal Revenue Registration
Opening the Restaurant Bank Account
Insurance
Organizing the Pre-Opening Activities
First-Priority Items
Pre-Opening Promotion
Initially Contacting Purveyors and Suppliers
Payroll
Public Utilities
Service Personnel Needed
Other Services and Systems
Music
How Much China And Silverware To Order
Worksheets
Start-up Cost Worksheet
Furniture/Fixtures/Equipment Worksheet
A List of Necessary Miscellaneous Restaurant, Resort and Hotel Supplies
Layout and Flowchart of a Typical Family-Type Restaurant
Layout and Flowchart of a Typical Occasional-Type Restaurant
Layout for Receiving, Storage and Employee Dining Areas
The Basics of Buying & Selling a Restaurant
Introduction
Determining the Restaurant's Value
Market Approach
Cost Approach
Income Approach
The Value of Other Assets
Terms, Conditions and Price
Terms
Conditions
Determining Price from a Buyer's Perspective
Initial Investment
Strategies for Selling
Looking for the Right Buyer
Strategies for Buying
Financing
Borrowing Money
How to Write a Loan Proposal
How Your Loan Request Will be Reviewed
Closing the Sale
How to Analyze & Invest in a Restaurant Franchise Opportunity
Introduction
Definition of Franchising
Advantages of Franchising
Disadvantages of Franchising
Minority Participation in Franchising
Franchise Financing
Evaluating a Franchise Opportunity
Questions to Answer Affirmatively Before Going into Franchising
The Franchisor
Your Market
You--the Franchisee
Conclusion
Basic Cost Control for Food Service Operations--An Overview
Introduction
Cost Controls Are Crucial
Cost Ratios
Food Cost Percentage
Controlling Food Costs
Yield Costs
Menu Sales Mix
The Menu Itself
Pricing
Financial Analysis
Internal Controls
Purchasing and Ordering
Inventory
Labor Productivity
Beverage Controls
Profitable Menu Planning--For Maximum Results
Introduction
Menu Style
Limited
Extensive
Formatting Your Menu
Developing the Menu Selections
Limiting the Menu
Truth and Accuracy in the Menu
Sample Menu
Nutritional Claims on Menu
Menu Size and Cover
Menu Design Software
Copyrighting the Menu
Printing the Menu
Recipe and Procedure Manual
Ordering Manual
Projecting Menu Costs
To Compute the Yield Percentage
To Compute the Actual Portion of a Product
Projecting the Actual Average Cost Per Customer
Projecting Menu Prices
The Beginning Inventory
Accuracy in Menu Checklist
Copyright Form TX
Inventory Form
Food Ordering Form
Successful Kitchen Management & Control Procedures--For Maximum Efficiency
Introduction
Kitchen Personnel
The Kitchen Director
Preparation Cook
Cooking Staff
The Expediter
Salad Preparer
Dishwasher
Kitchen Procedures
Purchasing
Receiving and Storing
Rotation Procedures
Temperature Ranges for Perishable Items
Issuing
Kitchen Cleanliness
Clean-up Sheet for Each Cook
Kitchen Controls
Preparation Form
Minimum Amount Needed Form
Daily Yields
Perpetual Inventory
Guest Tickets and the Cashier
Cook's Form
Summary
Sequence of Events
Detailed Layout of Dishroom Equipment
Detailed Layout of Kitchen Equipment in a Family Restaurant
Perpetual Inventory Form
Sign-out Sheet
Preparation Form
Minimum Amount Needed Form
Yield Sheet
Cashier's Report Form
Ticket Issuance Form
Cook's Form
Ticket Itemization Form
Want Sheet
The Essentials of Food Safety, Haccp & Sanitation Practices
Introduction
What Is HACCP?
Why Use HACCP In Your Facility
Using HACCP
Assess the Hazards
Identify "Critical Control Points"
Establish "Critical Limits"
Monitor the "Critical Control Points"
Take Corrective Action
Develop a Record-Keeping System
Verify Your System's Effectiveness
HACCP's Eight Key Steps of the Food-Service Process
Purchasing
Receiving
Storing
Preparing
Cooking
Serving and Holding
Cooling
Reheating
The Difference Between Clean & Sanitary
Sanitizing Portable Equipment
Sanitizing In-Place Equipment
A First-Rate Facility
Bacteria
Dangerous Forms of Bacteria
Controlling Bacteria
Avoid Bacterial Cross-Contamination
AIDS
Bugs, Insects and Animal Pests
Kitchen Safety
Heat and Burns
Cuts
Electrical Shock
Strains
Slipping and Falling
Fires
Choking
Exposure to Hazardous Chemicals
Manager Self-Inspection Checklist
Temperature Log
Successful Bar Management & Operations
Introduction
Description of Liquor & Alcoholic Beverages
Whiskey
Other Liquor
Beer
Common Bar Terms
Bar Operations
Liquor and Beer Ordering
Pouring Procedures
Bar Recipe and Procedure Manual
Setting Bar Prices
Some Enhancing Touches of Quality
Bar Tab Procedures
Bar Personnel
The Bartender
Cocktail Waitresses/Waiters
Bar Controls
First Step: Security
Liquor Restocking
Accounting for Bar Sales
Layout of a Typical Bar
Bar Recipe and Procedure Manual
Bartender's Report
Liquor Order Form
Liquor Inventory Form
Liquor Used and Restocked Form
Successful Wine Management & Operations
Introduction
Selecting Wine for the Restaurant
Ordering Wine
Pricing Wine
Service Procedures
Steps in the Proper Wine Service
Opening Sparkling Wine and Champagne
Wine-By-The-Glass Programs
Half Bottles
Decanting
Glassware
Promoting Wine Sales
Controlling Wine
Wine Inventory Form
Wine Order Form
Successful Management of Operational Costs & Supplies
Introduction
Operational Categories
Ordering Operational Supplies
Beginning Inventory
Operational Order Form
Operational Inventory Form
Computers & Your Food-Service Operation--How to Use Them & Profit From Them
Introduction
What is a PC?
Front-of-the-House Computer Systems
Point-of-Sale Systems
Stand Alone Software Applications
Desktop Publishing Applications and Ideas
The Future of Computers in Food Service
The Effective Use of E-mail
Why to Use E-mail instead of the Post Office or Telephone
Proper E-mail Etiquette
Common E-mail Mistakes
The Internet and the World Wide Web
Do I Need a Web Site?
What to Put on Your Web Site
How to Get an Effective Web Site
Managing the Dining Room & Waitstaff Personnel for Maximum Service & Productivity
Introduction
Pre-Service Duties
Setting the Table
Side-Work Duties
Closing Duties
Service Duties
Hosting
Taking the Order
Manually Giving and Collecting Orders
Electronic Ordering Systems
Table Service
General Rules for Table Service
Breakfast Service
Luncheon Service
Dinner Service
Clearing the Table
Presenting the Check
Supervising the Service
Nature of Host Work
Information Needed by the Host
Successful Employee Relations & Labor Cost Controls
The Labor Problem in the Food-Service Industry
Hiring Restaurant Employees
The Food-Service Labor Shortage
Key Points for Conducting Employment Interviews
Screening Potential Employees
The Final Selection and Decision
Employee Handbook/Personnel Policy Manual
Personnel File
Training
Orientation and Instruction
Outside Help in Training
Evaluating Performance
Scheduling
Labor Cost Control Concepts
Prepared Foods
Kitchen Design and Equipment
Electronic Ordering Systems
The Decision to Terminate an Employee
Employee Performance Evaluation Form
Public Relations for Your Restaurant--How to Get Customers in the Door With Little or No Cost
What Is Public Relations?
What PR Does (and Doesn't Do) for You
The Marriage of PR and Marketing
How to Apply Your PR Plan
Building and Supporting Strong Media Relations
What's News
PR is Different from Advertising
Launching a Campaign
Special Events
Communicating to Your Guests--and the Value of--Loyalty
Employee Relations is also Public Relations
Talking to Your Community
Planning for the Unforeseen
Internal Restaurant Marketing--How to Keep Customers Coming Back to Your Establishment
Introduction
Customers for Life
Put Your Attention on Delighting Your Guests
Expectations
Ways to Delight
Word of Mouth
Creating Points of Difference
Educating Guests on Differences
Customer Loyalty Programs, or Frequent Diner Programs
People, People, People
Presence
Appreciation
Getting to Know Your Guests
Clubs
Staff
A Truly Effective Staff Meeting
Conclusion: Focus on Making Your Guests Happy
Internal Bookkeeping--Accounting for Sales & Costs--Where Did It All Go?
Introduction
Accounting Software
Accounts Payable
Invoices
Chart of Accounts
Total Monthly Purchases
Managing the Restaurant's Cash Flow
Revenue Accounts and Reconciliation
Preparing and Auditing Sales Report
Payroll
Taxes and Tips
Tipped Employees
The Tip Rate Determination and Education Program
Payroll Accounting
Additional Payroll and Tip Tax Information
Daily Payroll Form
Daily Sales Report Form
Labor Analysis Form
Wine Itemization Form
Food itemization Form
Purchase Ledger
IRS Form 1244: Employee's Daily Record of Tips and Report to Employer
Successful Budgeting & Profit Planning--For Maximum Results
Introduction
Projecting the Operational Budget
Total Sales
Material Costs
Labor
Controllable Operational Costs
Services
Utilities
Fixed Operating Costs
General Operating Costs
Miscellaneous
Depreciation Worksheet and Record
Operational Budget
Sales Projection Form
Depreciation Worksheet
IRS Form 4562 Depreciation and Amortization
How to Prepare the Monthly Audit & Cost Projections--Putting It All Together
Introduction
Defining the Accounting Period
Monthly Audit Procedures
Computing the Ending Inventory
Purpose
Procedure
Extending the Inventory
Projecting Costs
Computing the Cost and Percentage Figure for Each Category
Completing the Budget
Analyzing The Completed Budget
Variations in Gross Profit
Possible Food Cost Problem Areas
Computing the Actual Yield Over a Specified Period of Time
Weighted Food Cost Percentage
Food Cost Percentage
Daily Food Cost Analysis
Budget and Profit Planning
Breakeven Analysis
Breakeven Analysis Graphic Representation
Breakeven Cost Analysis
Materials Cost Projection Form
Operational Supplies Cost Projection Form
How to Perform An Internal Audit on a Restaurant/Bar Operation--Locate & Fix Profit Leaking Areas
Introduction
Pre-Audit Plan
Gross Sales Ratio
Third-Party Sources of Information
Questions Prepared for the Interview of the Owner
Interview Questions
Balance Sheet Examination
Internal Audit Techniques
Discretionary Audit Procedures
Loans to Shareholders--Audit Techniques
Discretionary Audit Procedures
Audit Technique
Profit and Loss Statement Examination
Sales
Other Income
Purchases
Conclusion
Additional Information
Glossary of Terms
Index
List of State Restaurant Associations
List of Industry Publications
Atlantic Publishing Order Form
The Food Service Professional's Directory of Food Service Suppliers, Manufacturers and Distributors