Start your own restaurant and more [electronic resource] : pizzeria, coffeehouse, deli, bakery, catering business / Entrepreneur Press and Jacqueline [sic] Lynn
eBook | Entrepreneur Press | 2009 | Third edition.
Available online (1 of 1 copies available; 0 on hold) eBookId: E608DEF2-8EE5-4807-B7A4-C012223DDD1F

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Edition
Third edition.
Description
1 online resource (xiv, 274 pages) : illustrations.
text file
Series
Note
Previous ed. published as: Start your own restaurant and five other food businesses : your step-by-step guide to success / Entrepreneur Press and Jacquelyn Lynn. c2006.
Bibliography
Includes bibliographical references (p. [249]-261) and index.
Contents
Preface -- Chapter 1: Introduction To The Food Business -- Who are the diners? -- Generation Y -- Generation X -- Baby boomers -- Empty nesters -- Seniors -- Industry trends -- Menu trends -- Understanding takeout customers -- Where's the competition? -- Chains -- Supermarkets and convenience stores -- Eating at home -- Chapter 2: Restaurant Operations -- Setting hours of operation -- Scheduling employees -- Service procedures -- When they don't come in -- Cleaning your facility -- Developing Your Business Plan -- Carving your niche -- Researching your market -- Are you on a mission? -- Chapter 4: Kitchen And Dining Room Basics -- Dining room and waiting area -- Production area -- Ventilation -- Merchandising -- Pricing menu items -- Keep it clean -- Chapter 5: Restaurant -- Choosing your concept -- Seafood restaurants -- Steakhouses -- Family-style restaurants -- Casual-dining restaurants -- Ethnic restaurants -- Setting up your facility -- Customer service area -- Dining area -- Production area -- Customer areas -- Equipment -- Production equipment -- Dishwashing equipment -- Receiving and storage equipment -- Bar equipment -- Tableware and miscellaneous supplies -- Uniforms -- Inventory -- Staffing -- Manager -- Chefs -- Cooks -- Dishwashers -- Serving staff -- Hosting staff -- Buspersons -- Bartenders -- Chapter 6: Pizzeria -- Pizza -- Setting up your facility -- Customer service area -- Dining area -- Production area -- Equipment -- Food production equipment -- Utensils and miscellaneous equipment -- Beverage center -- Inventory -- Staffing -- Chapter 7: Sandwich Shop/Delicatessen -- Competition -- Setting up your facility -- Production area -- Customer service area -- Dining area -- Receiving and storage, office and restrooms -- Image -- Equipment -- Production equipment -- Retail/service area equipment -- Dining area equipment -- Dishwashing equipment -- Receiving and storage area equipment -- Inventory -- Staffing -- Chapter 8: Coffeehouse -- Competition -- Industry trends -- Setting up your facility -- Customer service and seating area -- Production area -- Equipment -- Coffee and espresso machines -- Inventory -- Staffing -- Coffeehouse market -- About beans -- Starting each day -- Chapter 9: Bakery -- Competition -- Not by bread alone -- Setting up your facility -- Kitchen/production area -- Front retail/display area -- Restrooms -- Office/shipping/receiving area -- Other areas -- Equipment -- Inventory -- Staffing -- Chapter 10: Food And Party Catering -- Setting up your facility -- Kitchen equipment -- Cooking and serving equipment -- Company vehicle -- Inventory -- Wholesale or retail? -- Staffing -- Managers and other employees -- Event staffing guidelines -- Developing menus and setting prices -- When the customer calls -- Make a packing list -- At the party -- Chapter 11: Inventory: Buying, Storing, And Tracking Supplies -- Beverage systems -- Where to buy -- Dealing with suppliers -- Receiving procedures -- Hidden inventory costs -- Tracking inventory -- Controlling bar losses -- Chapter 12: Structuring Your Business -- Legal structure -- Naming your company -- Business insurance -- Professional services -- Create your own advisory board -- Chapter 13: Locating And Setting Up Your Business -- Retail locations -- Additional retail options -- Signage -- Mail order -- All-Important mailing list -- Selling on the internet -- Packing an shipping tips -- Be creative -- Should you buy and existing operation? -- Franchise -- Is two better than one? -- Chapter 14: Human Resources -- Look in the right places -- Recruiting young people -- Hiring seniors -- Evaluating applicants -- Once they're on board -- Employee benefits -- Same-sex marriages and domestic partnerships benefits -- Child labor issues -- Minimum wage -- Tips and taxes -- When you suspect an employee of stealing -- Chapter 15: Regulatory Issues -- Licenses and permits -- Business license -- Health department permit -- Liquor and beer-and-wine licenses -- Fire department permit -- Sign permit -- County permit -- State licenses -- Zoning laws -- Music licenses -- Legalities of liquor vending -- Steps you can take -- Sanitation -- Chapter 16: Equipment -- Major equipment -- Buying used equipment -- Basic office equipment -- Telecommunications -- Other equipment -- Security -- Chapter 17: Marketing -- Keep up with the trends -- Make your grand opening truly grand -- Look for marketing opportunities -- Public relations and promotions -- Plan for community involvement -- Be media savvy -- Trade shows -- Chapter 18: Financial Management -- Sources of startup funds -- Billing -- Setting credit policies -- Red flags -- Accepting credit and debit cards -- Accepting checks -- Dealing with your own creditors -- Hold the line on costs -- Shopping for vendors -- Know your negotiating points -- Finalize the deal in writing -- Chapter 19: Tales From The Trenches -- Start with a job -- Do basic market research -- Test your real market -- Find your market niche, and stay focused -- Don't let customers leave hungry or unhappy -- Make your food consistent -- Recognize the lifetime value of a customer -- Choose your partners carefully -- Build relationships with your suppliers -- Get it in writing -- Give back to the community -- Keep customer requests in perspective -- Provide employees with feedback and recognition -- No negatives -- Get in with an out -- Glossary -- Appendix: Restaurant resources -- Index.
Summary
From the Publisher: Make Your Dreams of Owning a Profitable Eatery Come True. Americans spend nearly $600 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 -- Fully updated with the newest trends in menu items, decor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success.
Note
Description based on print version record.
Subject
Genre
Addl. Author
Alt Title
Restaurant and more
Related To
Print version: Lynn, Jacquelyn. Start your own restaurant and more. 3rd ed. [Irvine, Calif.] : Entrepreneur Press, c2009 9781599183534 (DLC) 2009008011 (OCoLC)277205956
ISBN
1613080948 (electronic bk.)
9781613080948 (electronic bk.)
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