Overview
So you want to open a restaurant? You're not alone- every year, thousands of entrepreneurs fulfill their lifelong dream by opening their own restaurant. By following a few simple guidelines from leading restaurant consultant Chuck Gohn, you will drastically increase your odds for success.
This product is delivered by download for rapid and free delivery. The file is a Microsoft Word document which can be read on both PCs and Macs.
This 89 page e-book study course guides the emerging restaurateur step-by-step through opening and operating a successful restaurant. Major topics include:
- Finding the restaurant that is right for you
- Building a restaurant business plan
- Locating investors
- Menu selection and pricing
- Legal and tax issues
- Automating your restaurant
- Food and Labor Cost Control
Contents
- Introduction - So You Want to Open a Restaurant?
- Characteristics of a Successful Restaurateur
- Questions to Ask Yourself
- Advantages and Disadvantages
- Industry Trends
- Why Restaurants Fail
- Locating the Restaurant that is Right for You
- Restaurant Types
- Surfing the Web for Your Dream Restaurant
- Do I Need a Broker?
- Advantage and Disadvantages of Franchises
- Acquiring an Existing Location
- Market Analysis
- Building a Restaurant Business Plan
- Components of a Successful Business Plan
- Menu Selection and Pricing
- Menu Design Considerations
- Menu Pricing Considerations
- Construction Costs
- Building Cost Considerations
- Equipment and Furnishings
- Selling the Idea to Investors
- Traditional Financing
- Creative Financing
- Legal and Tax Considerations
- Form of Entity
- Lease Negotiation
- Licenses and Permits
- Insurance Considerations
- Marketing Your Restaurant
- Successful Opening Night
- Creative Marketing Techniques
- On-going Marketing
- Automating Your Restaurant
- Selecting the Right POS
- Software Applications for Restaurants
- Hospitality Resources on the World Wide Web
- Setting up the Books
- Selecting a General Ledger
- Restaurant Chart of Accounts
- Daily Sales and Cash Report
- Cash Controls
- Payroll Considerations
- Cash Disbursements
- Credit Cards
- Key Financial Statements
- Key Ratios
- Labor Cost Control
- Job Descriptions
- Developing an Employee Manual
- Recruiting, Selection, and Training Issues
- Wage and Hour Laws
- Employee Incentives
- Food Cost Control
- Theoretical vs. Actual Food Costs
- Recipe Costing
- The Critical Food Cost Control Points
- Taking the Pain out of Taking Inventory
About the Author
Chuck Gohn is the president of Restaurant Associates Northwest, a consulting firm specializing in accounting systems and cost control for the hospitality industry. Mr. Gohn has over 25 years of combined hospitality and accounting experience including Vice President and Controller for Pacific Coast Restaurants. He has spoken for numerous trade shows and restaurant associations throughout the US.
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