The Restaurant Business Start-up Guide

business: The Restaurant Business Start-up Guide

• Table of Contents
• Chapter 1: Preplanning
• Why Do You Want to Start Business?
• Self-Evaluation
• Personal Characteristics
• Personal Conditions
• Consequences of Launching a Business
• Your Business Knowledge
• Feasibility
• Your Business Idea
• The Market
• Business Start-Up Planning
• Name and Legal Structure
• Choosing a Business Structure
• Sole Proprietorship
• Corporation
• Limited Liability Company
• Limited Partnership
• General Partnership
• Limited Liability Partnership
• Your Business and the Law
• Checklists
• Federal Government
• Protecting Your Business
• State Government
• Local Government
• Other Tasks
• Landlord Demands
• Business Records
• Suppliers
• Chapter 2: Business Plan Primer
• Business Plan Structure
• Executive Summary
• The Business Concept
• Marketing Approach
• Financial Features
• Start-up Costs
• Current Business Position
• Achievements to Date
• Statement of Objectives
• Qualifications of Principals
• Background of Proposed Business
• Product Use
• Industry Overview and Trends
• Strength and Weakness Analysis
• Marketing Strategy and Plan
• Market Strategy
• Overview of Market Strategies
• Market Leaders
• Market Challengers
• Market Nichers
• Product
• Place
• Pricing
• Promotion
• Market Segmentation
• Forms of Market Segmentation
• Organizational Plan
• Financial and Technical Data
• Profit and Loss Projection
• Pro Forma Balance Sheets
• Cash Flow Projection (Budget)
• Break-even Analysis
• Acquisition Schedule for Fixed Assets
• Other Supporting Data
• Summary and Conclusions
• What’s in the Appendix
• Chapter 3: Financial Planning
• Understanding the Health of a Company
• The Income Statement
• Sales (Revenues)
• Cost of Goods Sold (COGS) - Cost of Sales
• Gross Profit
• Selling Expenses
• Administrative Expenses
• Balance Sheet or Condition Statement
• Assets
• Liabilities
• Solvency Ratios
• Current Ratio
• Quick Ratio
• Current Liabilities to Net Worth
• Total Liabilities to Net Worth
• Fixed Assets to Net Worth
• Efficiency Ratios
• Sales to Trade Receivables
• Day’s Receivables
• Sales to Net Working Capital
• Sales to Inventory
• Profitability Ratios
• Return on Sales
• Return on Assets
• Return on Equity
• Break-even Point
• Chapter 4: Sample Business Plan
• The Business Plan
• Business Plan Benefits
• Sample Business Plan
• Executive Summary
• The Business Concept
• Marketing Approach
• Financial Features
• Start-up Costs
• Current Business Position
• Achievements to Date
• Statement of Objectives
• Short-term Objectives
• Long-term Objectives
• Qualification of Principals
• Background of Proposed Business
• Product Use
• Industry Overview and Trends
• The Product Life Cycle
• Growth Stage
• Introductory Stage
• Strength and Weakness Analysis
• Primary Players
• Secondary Players
• Marketing Strategy and Plan
• Market Strategy
• Market Segment
• The Marketing Mix
• The Product
• Product Positioning Model
• Food Products
• Non-Food Products
• Distribution
• Location
• Pricing Strategy
• Discounts
• Promotion Strategy
• Parameters
• Organizational Plan
• Owner/Manager?Create
• Consultant
• Service Counter Personnel
• Manuals & Procedures
• Capital Equipment Budget
• Leasehold Improvements
• Suppliers
• Financial Projections
• Overview
• Pro Forma Income Statement Summary
• Summary and Conclusions
• Start-up Cost Schedule
• Chapter 5: Site Selection
• Site Selection Basics
• Identify Traffic Patterns
• Transient Traffic Patterns
• Closed-loop Traffic Patterns
• Identify Types of Locations
• Regional Malls
• Shopping Areas
• Neighborhood Shopping Centers
• Strip Centers
• Maintain a Solid Business Concept
• Develop a Customer Profile
• Locate Near Business and Population Centers
• Visibility and Accessibility
• Interview Business Owners and Suppliers
• Research Zoning Requirements
• Your Instincts
• Chapter 6: Leases & Negotiation
• Leases
• Percentage Rent Deals
• Per-Square-Foot Rent
• Rent Provisions
• Term of Lease
• Assignment and Subleasing
• Rent Escalation Provisions
• Mitigation
• CAM, Taxes and Insurance
• Sample Lease Provisions
• Chapter 7: Design & Build-out
• The Menu
• Equipment Selection
• Build-out Configuration
• Production Requirements
• Aesthetic Appeal
• Government Regulations
• Design Costs
• Construction Build-out Costs
• Construction Guide for Food Facilities
• Plan Check Fees
• Remodels
• Field Construction Inspections
• Preliminary Inspection
• Final Inspection
• Construction and Equipment Requirements
• Kitchen Utensil Sink
• Eating and Drinking Utensil Sink
• Automatic Dishmachines (Dishwashers)
• Garbage Disposals
• Janitorial Sink
• Handwashing Sinks
• Food Preparation Sinks
• General Purpose Hot Water
• Dipper Well
• Window Screens
• Unpackaged Foods
• Dry Food and Beverage Storage
• Restrooms
• Clothing Change Rooms
• Pass-thorough Windows
• Delivery Doors
• Garbage and Trash Area
• Lighting
• Water and Sewage Disposal
• Americans with Disabilities Act
• Chapter 8: Equipment & Layout
• Equipment
• Government Regulations
• Permits and Licenses
• Primary Sources for Equipment
• Secondary Sources for Equipment
• Buy or Lease
• Types of Leases
• The Leasing Process
• Where The Lessors Are
• Equipment Lease Negotiation
• Equipment Selection
• Equipment Layout
• One-Third Rule
• Chapter 9: Financing Your Restaurant
• Money Sources
• You Have The Money
• The Bank Has The Money
• The Government Has The Money
• Family and Friends Have The Money
• Partners
• Credit Cards
• Your Plan of Attack
• Constructive Criticism
• Chapter 10: Management Techniques
• Hiring
• Evaluation of Potential Job Candidates
• Weighting-Scoring Model
• Job Candidate Evaluation
• Evaluating Employee Performance
• Menu Design
• Develop Your Menu Offerings
• Menu Analysis & Food Costing
• Menu Sales Mix Analysis Program Overview
• Menu Strategies
• Menu Layout
• Food Costing & Price
• Purchasing & Inventory Control
• Purchasing
• Selecting Products for Purchase
• Inventory Management
• Economies of Scale
• Inventory Turnover
• Safety Stocks and Uncertainty
• Lead Times
• Reorder Points
• Hospitality Point-of-Sale System (POS)
• Features of POS
• Inventory
• Recipe/Formula?Create Costing Software
• Operations Tips
• Maintenance Tips
• Recycling
• Chapter 11: Safety
• Food Safety
• HACCP
• HACCP Background
• Risks Associated with Foods
• Using HACCP Principles
• Injury and Illness Prevention Model Program
• Responsibility
• Compliance
• Communication
• Hazard Assessment
• Accident Exposure and Investigations
• Hazard Correction
• Training and Instruction
• Record Keeping
• Hazard Assessment and Correction Form
• Accident and Investigation Report
• Employee Training and Instruction Record
• Fire Safety
• Hazard Awareness Program
• General Safety
• Chapter 12: Taxes & Insurance
• Taxes & Insurance
• Taxes
• Employer Tax Requirements
• Employer Identification Number
• Employees and Independent Contractors
• Employer Tax Withholding
• Unemployment Tax
• Employment Eligibility
• Employee Tips and Taxes
• Inventory Taxes and Valuation
• Income Tax
• Sales Taxes
• Sellers Permit
• Insurance
• Worker's Compensation Insurance
• Chapter 13: The Web Site
• Software
• Project Management Software
• Employee Shift Scheduling Software
• Nutrition Analysis Software
• Recipe Finder Software
• Safety Advisor Software
• OSHA Software Application Programs
• Safety Pays
• Fire Safety
• Hazard Awareness
• Safety and Health
• Occupational Safety (OSHA)
• Posters
• Ebooks
• How to Get a Trademark
• The Government Loan Resource Guide
• CD-ROM
• Appendix
• Index

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