Restaurant Concepts, Management, and Operations

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 6

Challenges of Restaurant Operation 12

Buy, Build, Franchise, or Manage? 13

Starting from Scratch 16

Restaurants as Roads to Riches 17

The Chipotle Effect 18

Chapter 2 Restaurants and Their Owners 23

Kinds and Characteristics of Restaurants 24

Sandwich Shops 28

Quick-Service Restaurants 28

Fast-Casual Restaurants 30

Family Restaurants 31

Casual Restaurants 32

Fine-Dining Restaurants 33

Hotel Restaurants 34

Steakhouses 35

Seafood Restaurants 37

Ethnic Restaurants 38

Theme Restaurants 40

Coffee Shops 43

Chef-Owned Restaurants 43

Celebrity Chefs 46

Centralized Home Delivery Restaurants 49

Chapter 3 Concept, Location, and Design 55

Restaurant Concepts 56

Defining the Concept and Market 60

Successful Restaurant Concepts 62

Restaurant Life Cycles 65

Concept Adaptation 67

Restaurant Symbology 69

Multiple-Concept Chains 69

Sequence of Restaurant Development: From Concept to Opening 70

Planning Services 71

Common Denominators of Restaurants 71

Mission Statement 78

Concept and Location 79

Criteria for Locating a Restaurant 79

Location Information Checklist 90

Part Two Restaurant Management 95

Chapter 4 The Menu 97

Considerations in Planning a Menu 98

Capability/Consistency 99

Equipment Capacity and Layout 100

Availability of Ingredients 100

Price and Pricing Strategy 100

Nutritional Value 103

Flavor 109

Accuracy in Menus 110

Menu Items 112

Menu Types 114

Menu Engineering 117

Menu Design and Layout 118

Standardized Recipes 122

Menu Trends 122

Chapter 5 Restaurant Business and Marketing Plans 129

What Business Entity Is Best? 130

Buy–Sell Agreement with Partners 135

Legal Aspects of Doing Business 136

Business Plan 140

The Difference between Marketing and Sales 143

Marketing Planning and Strategy 143

Market Assessment, Demand, Potential, and Competition Analysis 147

Marketing Mix—The Four Ps 149

Chapter 6 Restaurant Leadership and Management 165

Leading Employees 166

The Nature of Leadership 168

Employee Input, and What’s in It for Me? 169

Policies and Procedures 170

Management Topics 170

Restaurant Management Issues 175

Chapter 7 Planning and Equipping the Kitchen 189

Back-of-the-House Green 192

Open Kitchen 193

Kitchen Floor Coverings 196

Kitchen Equipment 196

Equipment Stars 200

Maintaining Kitchen Equipment 209

Meeting with the Health Inspector 210

Chapter 8 Food Purchasing 215

Sustainable Purchasing 216

Food-Purchasing System 220

Types of Purchasing 223

Buying Meat 224

Buying Fresh Fruits and Vegetables 226

Chapter 9 Financing and Leasing 233

Financing 234

Sufficient Capital 234

Preparing for the Loan Application 235

Uniform System of Accounts for Restaurants 242

Securing a Loan 247

Leasing 256

What Is a Restaurant Worth? 262

Part Three Restaurant Operations 267

Chapter 10 Bar and Beverages 269

Alcoholic Beverage Licenses 270

Bar Layout and Design 272

Beverages 274

Bartenders 278

Basic Bar Inventory 278

Wines 280

Responsible Alcoholic Beverage Service 289

Third-Party Liability 290

Controls 290

Coffee and Tea 291

Chapter 11 Budgeting and Control 297

Restaurant Operations 298

Front of the House 298

Back of the House 303

Control 305

Inventory Control 306

Food Costing 307

Liquor Control 308

Controllable Expenses 311

Labor Costs 312

Labor Management 317

New Overtime Rule 317

Financial Reporting 318

E-learning 318

Guest Check Control 318

Productivity Analysis and Cost Control 319

Chapter 12 Food Production and Sanitation 325

Our Culinary Heritage 326

Native American Influence 326

African-American Influence 327

Italian Influence 327

French Influence 327

Receiving 331

Storage 332

Food Production 333

Production Procedures 336

Staffing and Scheduling 337

Foodborne Illness 337

Hazard Analysis of Critical Control Points 344

Common Food Safety Mistakes 346

Approaches to Food Safety 347

Food Protection as a System 348

Chapter 13 Organization, Recruiting, and Staffing 353

Job Descriptions 354

Organizing People and Jobs 357

Staffing the Restaurant 357

Civil Rights Laws 367

Questions to Avoid on the Application Form and During the Interview 369

Careful Selection of Staff 373

Chapter 14 Training and Service 379

Orientation 380

Part-Time Employees 381

Training and Development 381

Methods for Training Employees 389

Service 392

Tact: Always 403

Glossary 407

Index 417