Start Your Own Restaurant and More: Pizzeria, Cofeehouse, Deli, Bakery, Catering Business

297 Pages·2012·1.6 MB·English

by  Entrepreneur Press

Entrepreneur’s
Additional titles in Startup Series
Start Your Own

Arts and Crafts Business Hair Salon and Day Spa
Automobile Detailing Business Home Inspection Service
Bar and Club Import/Export Business
Bed and Breakfast Information Marketing Business
Blogging Business Kid-Focused Business
Business on eBay Lawn Care or Landscaping Business
Car Wash Mail Order Business
Child-Care Service Medical Claims Billing Service
Cleaning Service Net Services Business
Clothing Store and More Online Education Business
Coaching Business Personal Concierge Service
Coin-Operated Laundry Personal Training Business
Construction and Contracting Business Pet Business and More
Consulting Business Pet-Sitting Business and More
Day Spa and More Photography Business
e-Business Public Relations Business
Event Planning Business Restaurant and More
Executive Recruiting Business Retail Business and More
Fashion Accessories Business Self-Publishing Business
Florist Shop and Other Floral Businesses Seminar Production Business
Food Truck Business Senior Services Business
Freelance Writing Business and More Travel Business and More
Freight Brokerage Business Tutoring and Test Prep Business
Gift Basket Service Vending Business
Grant-Writing Business Wedding Consultant Business
Graphic Design Business Wholesale Distribution Business
Green Business

Entrepreneur Press, Publisher
Cover Design: Beth Hansen-Winter
Production and Composition: Eliot House Productions
© 2012 by Entrepreneur Media Corporation
All rights reserved.
Reproduction or translation of any part of this work beyond that permitted by Section
107 or 108 of the 1976 United States Copyright Act without permission of the copyright
owner is unlawful. Requests for permission or further information should be addressed to
the Business Products Division, Entrepreneur Media Inc.
This publication is designed to provide accurate and authoritative information in regard
to the subject matter covered. It is sold with the understanding that the publisher is not
engaged in rendering legal, accounting or other professional services. If legal advice or
other expert assistance is required, the services of a competent professional person should
be sought.
Library of Congress Cataloging-in-Publication Data
Lynn, Jacquelyn.
Start your own restaurant and more: pizzeria-coffeehouse-deli-bakery-catering
business/by Entrepreneur Press and Jacquelyn Lynn.—4th ed.
p. cm.
Includes index.
ISBN-13: 978-1-59918-443-2 (alk. paper)
ISBN–10: 1-59918-443-5 (alk. paper)
1. Restaurant management. 2. Food service management. 3. New business
enterprises. I. Entrepreneur Media, Inc. II. Title.
TX911.3.M27L9776 2012
647.95068—dc23 2012006075
Printed in the United States of America
1615 14 13 12 10 9 8 7 6 5 4 3 2 1
Contents
Preface .................................... xiii
Chapter 1
Introduction to the Food-Service Business .......1
Who Are the Diners? .......................... 2
Generation Y. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Generation X ............................. 3
Baby Boomers ............................. 3
Empty Nesters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Seniors ................................... 4
Industry Trends ............................... 5
Menu Trends ................................. 6
Understanding Takeout Customers ............... 9
Where’s the Competition? . . . . . . . . . . . . . . . . . . . . . . 9
Chains .................................. 10
Supermarkets and Convenience Stores . . . . . . . . 10
Eating at Home. . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Chapter 2
Restaurant Operations ........................13
Setting Hours of Operation ................. 16
(cid:2)
e Scheduling Employees ............................... 17
r
o
M Service Procedures .................................. 19
d
n When They Don’t Come In ........................... 20
a
t Cleaning Your Facility ................................ 21
n
a
r
u
a Chapter 3
t
es Developing Your Business Plan ..........................23
R
n
w Carving Your Niche ................................. 24
O
Researching Your Market ............................. 25
r
u
o Are You on a Mission? ................................ 26
Y
t
r
a
t Chapter 4
S
Kitchen and Dining Room Basics ........................29
The Dining Room and Waiting Area .................... 30
High-Tech Needs High-Touch ........................ 31
Production Area .................................... 31
Ventilation ......................................... 33
Merchandising ...................................... 34
Pricing Menu Items .................................. 35
Menu Nutrition Labeling ............................. 36
Keep It Clean ...................................... 36
Chapter 5
Restaurant ............................................. 37
Choosing Your Concept ................................. 39
Seafood Restaurants ................................. 40
Steakhouses ........................................ 40
Family-Style Restaurants ............................. 41
Casual-Dining Restaurants ............................ 42
Ethnic Restaurants .................................. 42
Setting Up Your Facility ................................. 42
Customer Service Area ............................... 43
The Dining Area .................................... 45
The Production Area ................................ 45
Customer Areas ..................................... 46
Equipment ............................................ 46
Production Equipment ............................... 46
Dishwashing Equipment .............................. 47
Receiving and Storage Equipment ...................... 47
Bar Equipment ..................................... 48
vi
(cid:2)
Tableware and Miscellaneous Supplies ................... 48 C
o
n
Uniforms .......................................... 49 t
e
n
Inventory ............................................. 49 t
s
Staffing ............................................... 51
Manager ........................................... 51
Chefs ............................................. 53
Cooks ............................................. 53
Dishwashers ........................................ 53
Serving Staff ....................................... 54
Hosting Staff ....................................... 55
Buspersons ......................................... 55
Bartenders ......................................... 55
Chapter 6
Pizzeria ................................................ 57
The Pizza ............................................. 59
Setting Up Your Facility ................................. 60
Customer Service Area ............................... 60
Dining Area ........................................ 62
Production Area .................................... 63
Equipment ............................................ 64
Food Production Equipment .......................... 64
Utensils and Miscellaneous Equipment .................. 67
Beverage Center .................................... 68
Inventory ............................................. 69
Staffing ............................................... 70
Chapter 7
Sandwich Shop/Delicatessen ............................ 73
Competition ........................................... 75
Setting Up Your Facility ................................. 76
Customer Service Area ............................... 77
Dining Area ........................................ 77
Production Area .................................... 78
Receiving and Storage, Office, and Restrooms ............ 78
Image ................................................ 79
Equipment ............................................ 79
Production Equipment ............................... 80
Retail/Service Area Equipment ......................... 81
Dining Area Equipment .............................. 83
vii
(cid:2)
e Dishwashing Equipment .............................. 83
r
o
M Receiving and Storage Area Equipment .................. 84
d
n Inventory ............................................. 84
a
t Staffing ............................................... 86
n
a
r
u
a Chapter 8
t
es Coffeehouse. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
R
wn Competition ........................................... 94
O
Industry Trends ........................................ 95
r
u
o Setting Up Your Facility ................................. 97
Y
t Customer Service and Seating Area ..................... 97
r
a
St Production Area .................................... 99
Equipment ........................................... 100
Coffee and Espresso Machines ........................ 100
Inventory ............................................ 104
Staffing .............................................. 106
The Coffeehouse Market ............................... 107
About Beans .......................................... 108
Starting Each Day ..................................... 109
Chapter 9
Bakery .................................................113
Competition .......................................... 116
Not by Bread Alone .................................... 116
Setting up Your Facility ................................. 118
Kitchen/Production Area ............................ 118
Front Retail/Display Area ............................ 119
Restrooms ........................................ 119
Office/Shipping/Receiving Area ....................... 119
Other Areas ....................................... 119
Equipment ........................................... 119
Inventory ............................................ 122
Staffing .............................................. 123
Chapter 10
Food and Party Catering ............................... 125
Setting Up Your Facility ................................ 129
Kitchen Equipment .................................... 130
Cooking and Serving Equipment ......................... 132
Company Vehicle ...................................... 134
viii
(cid:2)
Inventory ............................................ 134 C
o
n
Wholesale or Retail? ................................ 135 t
e
Staffing .............................................. 135 n
t
s
Managers and Other Employees ...................... 136
Event Staffing Guidelines ............................ 137
Developing Menus and Setting Prices ..................... 138
When the Customer Calls ............................... 140
Make a Packing List ................................... 142
At the Party .......................................... 142
Chapter 11
Inventory: Buying, Storing, and Tracking Supplies ....... 153
Beverage Systems .................................. 155
Where to Buy ..................................... 156
Dealing with Suppliers .............................. 156
Receiving Procedures ............................... 158
Hidden Inventory Costs ............................. 158
Tracking Inventory ................................. 159
Controlling Bar Losses .............................. 159
Chapter 12
Structuring Your Business ............................. 163
Legal Structure ....................................... 164
Naming Your Company ................................ 165
Business Insurance ..................................... 167
Professional Services ................................... 168
Create Your Own Advisory Board ........................ 171
Chapter 13
Locating and Setting Up Your Business ................. 173
Retail Locations ....................................... 174
Additional Retail Options ............................... 178
Signage .............................................. 181
Mail Order ........................................... 181
The All-Important Mailing List ....................... 181
Selling on the Internet .............................. 182
Packing and Shipping Tips ........................... 182
Be Creative ........................................... 182
Should You Buy an Existing Operation? ................... 183
Franchise ............................................ 184
ix