Restaurant

Restaurant

From Concept to Operation

Walker, John R.

John Wiley & Sons Inc

03/2022

432

Dura

Inglês

9781119762164

15 a 20 dias

1108

Descrição não disponível.
Preface vii

Acknowledgments xi

Part One Restaurants, Owners, Locations, and Concepts 1

Chapter 1 Introduction 3

Early History of Eating Out 5

French Culinary History 6

Birth of Restaurants in America 7

Challenges of Restaurant Operation 14

Buy, Build, Franchise, or Manage? 16

Starting from Scratch 19

Restaurants as Roads to Riches 20

The Panera and Chipotle Effect 20

Restaurant Organization 21

Reasons Why People Go into the Restaurant Business 21

Chapter 2 Restaurants and Their Owners 26

Kinds and Characteristics of Restaurants 27

Sandwich Shops 30

Quick-Service Restaurants 31

Fast-Casual Restaurants 33

Family Restaurants 34

Casual Restaurants 34

Fine-Dining Restaurants 36

Hotel Restaurants 36

Steakhouses 37

Seafood Restaurants 40

Ethnic Restaurants 41

Theme Restaurants 43

Coffee Shops 45

Post-COVID-19 Ownership 46

Chef-Owned Restaurants 46

Celebrity Chefs 49

Centralized Home Delivery Restaurants 52

Chapter 3 Concept, Location, and Design 57

Restaurant Concepts 58

Defining the Concept and Market 63

Successful Restaurant Concepts 64

Restaurant Life Cycles 68

Concept Adaptation 69

Restaurant Symbology 71

Multiple-Concept Chains 72

Sequence of Restaurant Development: From Concept to Opening 72

Planning Services 73

Common Denominators of Restaurants 74

Mission Statement 81

Concept and Location 82

Criteria for Locating a Restaurant 82

Location Information Checklist 93

Part Two Restaurant Management 97

Chapter 4 The Menu 99

Considerations in Planning a Menu 100

Capability/Consistency 102

Equipment Capacity and Layout 102

Availability of Ingredients 102

Price and Pricing Strategy 103

Nutritional Value 106

Flavor 111

Accuracy in Menus 111

Menu Items 113

Menu Types 116

Menu Engineering 119

Menu Design and Layout 120

Standardized Recipes 122

Menu Trends 124

Chapter 5 Restaurant Business and Marketing Plans 128

What Business Entity Is Best? 129

Buy-Sell Agreement with Partners 134

Legal Aspects of Doing Business 134

Business Plan 138

The Difference between Marketing and Sales 141

Marketing Planning and Strategy 141

Market Assessment, Demand, Potential, and Competition Analysis 145

Marketing Mix-The Four Ps 147

Chapter 6 Restaurant Leadership and Management 161

Leading Employees 162

The Nature of Leadership 164

Employee Input, and What's in It for Me? 165

Policies and Procedures 166

Management Topics 166

Restaurant Management Issues 171

Chapter 7 Planning and Equipping the Kitchen 185

Back-of-the-House Green 188

Open Kitchen 189

Kitchen Floor Coverings 192

Kitchen Equipment 192

Equipment Stars 196

Maintaining Kitchen Equipment 204

Meeting with the Health Inspector 206

Chapter 8 Food Purchasing 209

Sustainable Purchasing 210

Food-Purchasing System 214

Types of Purchasing 217

Buying Meat 218

Buying Fresh Fruits and Vegetables 220

Chapter 9 Financing and Leasing 227

Financing 228

Sufficient Capital 228

Preparing for the Loan Application 229

Uniform System of Accounts for Restaurants 236

Securing a Loan 241

Leasing 250

What Is a Restaurant Worth? 256

Part Three Restaurant Operations 261

Chapter 10 Bar and Beverages 263

Alcoholic Beverage Licenses 264

Bar Layout and Design 266

Beverages 267

Bartenders 272

Basic Bar Inventory 272

Wines 274

Responsible Alcoholic Beverage Service 283

Third-Party Liability 284

Controls 284

Coffee and Tea 285

Chapter 11 Budgeting and Control 290

Restaurant Operations 291

Front of the House 291

Back of the House 296

Control 298

Inventory Control 299

Food Costing 300

Liquor Control 301

Controllable Expenses 304

Labor Costs 305

Labor Management 310

New Overtime Rule 310

Financial Reporting 311

E-Learning 311

Guest Check Control 311

Productivity Analysis and Cost Control 312

Chapter 12 Food Production and Sanitation 316

Our Culinary Heritage 317

Native American Influence 317

African-American Influence 318

Italian Influence 318

French Influence 318

Receiving 322

Storage 323

Food Production 324

Production Procedures 327

Staffing and Scheduling 328

Foodborne Illness 328

Hazard Analysis of Critical Control Points 335

Common Food Safety Mistakes 337

Approaches to Food Safety 338

Food Protection as a System 339

Chapter 13 Organization, Recruiting, and Staffing 345

Job Descriptions 346

Organizing People and Jobs 349

Staffing the Restaurant 349

Civil Rights Laws 359

Questions to Avoid on the Application Form and During the Interview 361

Careful Selection of Staff 365

Chapter 14 Training and Service 371

Orientation 372

Part-Time Employees 373

Training and Development 373

Methods for Training Employees 381

Service 384

Tact: Always 395

Glossary G-1

Index I-1
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restaurant textbook; restaurant business guide; restaurant guide; opening a restaurant; building a restaurant; buying a restaurant; planning a restaurant; restaurant profiles; restaurant case studies; restaurant business; restaurant operations