Successful Pre-Opening Activities for a New Restaurant Venture Introduction The Business Plan--Elements of a Business Plan The Business Plan--What It

Transcription

1 Successful Pre-Opening Activities for a New Restaurant Venture 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

2 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 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 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

3 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 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

4 Food Ordering Form Successful Kitchen Management & Control Procedures--For Maximum Efficiency 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

5 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

6 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 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

7 Wine Order Form Successful Management of Operational Costs & Supplies 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 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 Why to Use instead of the Post Office or Telephone Proper Etiquette Common 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 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

8 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

9 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? 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

10 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 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

11 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 Table of Contents provided by Blackwell's Book Services and R.R. Bowker. Used with permission.