Learn how to succeed
in the restaurant industry!

Written by a restaurant professional with over 30 years in the industry and more than 100 successful restaurant openings to his credit, How to Open and Operate a Profitable Restaurant offers valuable, real-world information to start and run a successful and profitable restaurant. It can help you:

  • Plan and organize your new startup restaurant business
  • Make more money in your existing restaurant and improve ROI

This restaurant startup book is easy to read and the tips and strategies are time proven and used by successful restaurateurs worldwide.
This 170+ page book is one of the most powerful tools available for the restaurant owner. For only $29.95, it’s like getting your own personal restaurant consultant and one of the best investments you can make. This book can literally save you thousands of dollars!

Want to know what’s inside?

Scroll down to see the complete Table of Contents from the book!
Introduction
Book Overview

  • Major projects in process, winter

What You Need to Know about the Restaurant Business

  • The restaurant industry
  • Cornerstone of the U.S. economy
  • Reasons for success and failure
  • Five different types of restaurant sites
  • Purchasing a closed restaurant
  • Purchasing an open restaurant
  • Purchasing a franchise
  • Building out a “vanilla shell”
  • Building your restaurant from the ground up

Opening Your New Restaurant

  • Completion checklist
  • Sample development timeline
  • Developing your team
  • Developing Your Concept
  • Niche branding
  • Develop your name

Develop your concept

  • Create a logo
  • Obtain an appropriate internet address
  • Plan your menu
  • Analyze the competition
  • Consider future expansion
  • Expanding your brand in your local market
  • Perform preliminary number crunching
  • Creating a green restaurant
  • What is a green restaurant?
  • Waste disposal in a green restaurant

Business Planning

  • Creating a legal business structure
  • Sole proprietorship
  • Partnership
  • Corporations
  • Limited Liability Company (LLC)
  • Conducting a feasibility study
  • Components of a feasibility study
  • Local market analysis
  • Needs analysis
  • Competitive analysis
  • Niche Analysis
  • Technical and organizational requirements
  • Financial overview
  • Other considerations
  • What to do with feasibility study results
  • Who should prepare your feasibility study?
  • Creating a business plan
  • Business plan format
  • Executive summary
  • General company description
  • Products and services
  • Marketing plan
  • Development plan
  • Management and organization
  • Professional and advisory support
  • Personal financial statements
  • Startup expenses and capitalization
  • Restaurant startup costs
  • Startup example 1: Deli restaurant
  • Startup example 2: Asian Fusion restaurant
  • Startup example 3: Steakhouse
  • Start up costs template
  • Sample list of startup expenses
  • Financial plan
  • Appendices

Funding Your Venture

  • Debt or equity investment
  • The 65% rule
  • Project creep
  • Obtaining funding for your restaurant project
  • Mortgaging your primary residence
  • Loans from friends and family
  • Owner carry
  • Shareholder loans
  • Small Business Administration (SBA) loans
  • Reg. D, 504 and 506 Private Placement Memorandums
  • Commercial loans
  • Personal cash
  • Certificate of Deposit, 2 for 1 line of credit
  • Personal credit card advances
  • Credit card cash advance companies
  • Restaurant growth cycle
  • Growth funding

Site and Location Matters

  • Niche market
  • Real estate matters
  • Leasing space
  • Negotiating your lease
  • Utilizing property amenities
  • How much should you pay for rent?
  • Case study 1: Bob’s sub, soup and salad restaurant
  • Architecture and design
  • Money
  • Professional assistance
  • Location
  • Restaurant space planning
  • Kitchen area
  • Adjustable space
  • Consistency of appearance
  • Color
  • Lighting
  • Intimacy
  • Artwork
  • Curb appeal
  • Signage
  • Parking
  • Furniture, fixtures & equipment
  • Music
  • Licenses and permits
  • Business value of an existing restaurant
  • Restaurant Insurance

Menu Considerations

  • The role of the menu
  • Strategic menu design
  • Eye flow
  • Menu Items
  • Appetizers
  • Salads
  • EntrĂ©es
  • Side dishes
  • Beverages
  • Desserts
  • A la carte menu items
  • Table tents and specialty menus
  • Vendors and purchasing options
  • COD/term purchasing
  • Prime vendor
  • Costing out your menu
  • Food cost worksheet
  • Promote your most profitable menu items
  • Inventories
  • Prep list
  • Cost of goods sold
  • Food cost calculations
  • Product management

Lounge and Alcohol

  • Liquor license
  • Obtaining a liquor license
  • Length of time to acquire a liquor license
  • Differences between states in the U.S.
  • Responsibilities of owning a liquor license
  • Other liquor license considerations
  • Creating a lounge

Marketing Your Restaurant

  • Website
  • Restaurant Associations
  • Direct mail
  • Monthly email newsletter
  • Advertising options
  • Special events
  • Coupons
  • Billboards
  • Media releases
  • Articles
  • Educational marketing
  • Chamber of commerce
  • Local networking functions
  • Culinary events

Human Resources

  • Hiring
  • Pre-employment screenings
  • Making the employment offer
  • The cost of hiring a new employee
  • Team hiring
  • Employee manuals
  • Orientation manual
  • Sample new employee orientation checklist
  • Position-specific job manuals
  • Training and development
  • Training systems
  • Service standards
  • Sample service standards policy
  • Key employees
  • Management incentives
  • Payroll
  • The employee file: required and optional forms
  • Sample W-4 Form
  • Sample I-9 Form
  • Workplace poster requirements
  • Federal poster requirements
  • State poster requirements
  • Sample combination state and federal poster
  • Minimum wage laws in the United States
  • Labor and employment contacts by state
  • Tip reporting
  • Scheduling
  • Zero-based scheduling
  • Sample labor schedule

Running a Profitable Restaurant

  • Prime costs
  • Prime costs percentage
  • Daily reports
  • Why should you track this information?
  • How you should track your information?
  • Industry ratios
  • Sample industry averages report
  • Accounting and how to keep it simple
  • Simplified profit and loss (P&L) statement
  • Sample partial list of balance sheet accounts
  • Sample partial list of P&L accounts

Soft and Grand Openings

  • Conduct a soft opening
  • Generate buzz with your grand opening
  • Timing your grand opening

Expansion and Growth

  • Expanding your existing restaurant
  • Opening new corporate locations
  • Consumer positioning
  • Staffing model
  • Operating platform
  • Economic model
  • Franchising your business
  • Where do you begin?
  • Your trademark or service mark
  • Governmental regulations
  • Supporting the franchise system
  • What businesses make good franchises?
  • Capital

Exit Strategies and Planning

  • Sale of the business
  • Acquisition by another company
  • Merger with another company
  • Franchise the business
  • Employee stock ownership plan (ESOP)
  • Initial public offering (IPO)

Restaurant Consultants

  • Cost effectiveness
  • List of available services
  • Project management and consulting
  • Strategic niche development
  • Feasibility study
  • Budget creation for your project
  • Breakeven analysis
  • Summary business overview (mini business plan)
  • Menu development
  • Equipment selection
  • Kitchen design and layout
  • Architectural & advisory consulting
  • Real estate and transaction representation
  • Concept renderings
  • Liquor license and permits
  • Employee policy manuals
  • Employee job descriptions
  • Employee, management and owner training
  • ServSafe Sanitation Training
  • ServSafe Alcohol Training
  • Forms and Posters
  • Cost effective package options
  • Operations Analysis services
  • Contact us
  • We want to hear from you!

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