PLR Ebook Table Of Contents
Foreword, Introduction, Target audience, Rationale and Layout of the Book 7
Section 1: THE CONTEXT 9-31
1. (What is in a ‘RESTAURANT’?) or WHY THE RESTAURANT BUSINESS? HOW TO MAKE MONEY – SHOW ME THE PROFITS!
Background And Introduction To The ‘Restaurant Business”
Where Do Restaurants And “Eating Out” Establishments Come From?
Nature And Scope Of The Industry And Types Of Restaurants
Why In The Business Of Owning/Running A Restaurant?
2. IT IS TRULY ALL ABOUT LOCATION!LOCATION!LOCATION! (HOW TO MAKE IT HAPPEN, SUCCESSFULLY)
Where Is The Establishment, Good, Bad And Ugly Truth About Locations, Importance, How To Choose
Competitors, Area Influencers, Costs And Related Considerations
Investments And Profits – A Delicate Balance
THE GOAL INTO REALITY: Patience And Persistence, Determination To Succeed
3. THE BEST ROUTE TO TAKE – SOMETHING OLD, SOMETHING NEW…? (WHERE, WHAT AND HOW MUCH?)
The Debate About Starting From Scratch, Renovation Or Revamp Of Existing Restaurant Properties
Pros And Cons
Key Things To Consider Before Commencing Or Pursuing Either
Financial Matters And Considerations
4. GOING IT ALONE, BUSINESS PARTNERS, RELATED MATTERS REGARDING MANAGEMENT AND ORGANIZATION
The Market And Competitiveness, Feasibility Of The Restaurant
Size Of The Restaurant (Seating, Capacity, Staffing)
Competitors, Market Share And Potential Sales Of Other Surrounding Restaurants
Types Of Ownership
5. THE INTRICACIES AND COMPLEXITIES OF FINANCING, CAPITAL AND CREDIT
Financial Partners: Sources And Types Of Capital
Banking Services And Documentation
Loans And Collateral – Considerations, Implications And Consequences
Section II: THE CHALLENGE 32-43
6. SELECTING FOOD SERVICE EQUIPMENT (WHAT TO USE IN YOUR RESTAURANT?
Why Wrong Equipment Choices And Decisions Can Ruin You!
Features And Considerations When In Comes To Equipment Every Restaurant Owner/Operator, Manager Much Know!
Equipment Needs Assessment And Evaluation Strategy
7. RESTAURANT LAYOUT
Sensible, Functional, Scalable And Profitable Design Options
Seating Capacity, Room To Move And Space To Spare!
Helpful Tools And Guidelines Of The Trade: Menus And Templates
Walk-Through, Flow And Other Traffic Solutions For Both The Kitchen And Dining Room
Other Requirements To Consider When Designing, Equipping And Laying Out Your Restaurant
8. PROTECTING YOUR INTEREST AND INVESTMENTS: RESTAURANTS AND INSURANCE COVERAGE
Types Of Insurance Protection (Selective And Mandatory)
Categories Of Insurance Protections
Labor Laws And Worker’s Compensation
Accidents And Health Insurance
9. SPREADING THE WORD, MARKETING AND ADVERTISING
Creating The Character And Atmosphere Of Your Restaurant
Trademarks And Themes, Menus And Special Touches
Making The Most Of Publicity
Section III: THE ROADMAP 44-54
10. WHO GETS TO DO WHAT, WHEN AND WHERE AROUND HERE
Resources And Staffing
Management And Organization Structure, Departments And MORE!
Chains, Jobs And Titles
Recruitment, Hiring And Staff Selection – What To Look Out For And Hiring The Best
The Details And Dynamics Of Employee Training
Managing Others In The Restaurant Environment
11. WHAT IS ON THE MENU AND HOW TO MAKE IT HAPPEN
Menu-Planning, Purchases And Successful Profitable Execution
The Relationship Between Purchasing, Sales, Costs And More
12. DEALING SAFELY WITH FOOD
What To Do With Food That Arrives At The Restaurant (Receiving, Storage)
Section IV: THE VERDICT! 54-63
13. HOW TO TELL WHETHER YOUR RESTAURANT IS SUCCESSFUL – USEFUL METRICS AND GUIDELINES
Value, Format And Use Of Financial Statements
Productivity And Gross Profits
DEFINING EFFECTIVENSS: Metrics And Performance Standards In Your Business (Standards And Food Costs)
14. FINANCIAL STATEMENTS AND OTHER FISCAL REALITIES OF THE RESTAURANT BUSINESS: DEALING WITH AND SPEAKING CANDIDLY ABOUT PROFITS AND LOSSES
Defining Profits And Losses
Boundaries And Guidelines
Dealing With Increased Costs
Planned Expenses And Budgets
15. FINANCIAL DISCIPLINE, ACCOUNTING PRACTICES, RECORD-KEEPING AND TAXES
Systems And Documentation
The Importance Of Having All Of The Above Work To Your Advantage
Journals And Ledgers
Financial Intricacies And How Best To Deal With Them In The Restaurant Business:
Debits And Credits
Profit And Loss Statements
16. AN EYE ON THE FUTURE – ALWAYS LOOKING FORWARD
Future Trends And Markets
Convenience And Types Of Operation
Nature And Scope Of Things To Come
Basic Requirements To Survive And THRIVE!
What It Will Take To Be A Successful Restaurant Business In Years To Come
Appendix 1: A CLOSER LOOK – seventy-five basic causes of high food costs 66-68
PLR Ebook Sample Content Preview
Foreword, Introduction, Target audience, Rationale and Layout of the Book
The restaurant industry is truly HUGE, bursting with potential, promise, great growth, vast business success and even wealth (if planned, managed and executed well).
However, very few restaurant type businesses actually succeed. Most fail in their first year of operation. There are many opinions and reasons given as to why this is happening. Upward of 25-33% of restaurant type establishments close their doors or declare bankruptcy in under 12 months or their opening them! This leaves us wondering why this is in fact happening at all and what we can do to better understand the risks, challenges, causes, realities and intricacies of opening, running and having a successful restaurant. This is the reason and rationale behind this guide. Much has been written and researched on the topic. This serves informational and general purposes of helping restaurant interest groups and entrepreneurs get the most from their business endeavors. The guide will offer useful practical advice and tips on avoiding key mistakes, oversights and errors made, stacking the odds in the favor of restaurant and business success, with good results, being the optimal outcome.
There has also been increased growth in the restaurant sector. Understanding of the underlying philosophy and an appreciation for food and dining out in general are all essential for success.
Every aspect of the business and operation, customer satisfaction, profit and loss equation, control measures, standards and pride of ownership all have to show, as well as persistence, resilience and meticulous attention to detail and execution of even the smallest items. Some of these aspects will include general business management, administration, organization, supervision, controls, accounting procedures, pricing, promotion, contracts and insurance protection, regulations taxation the community he is functioning in, contributing to and serving.
There is some general consensus, why restaurants typically fail. Here are but a few reasons:
-> Inability to adapt to changes and optimizing opportunities, competition.
-> Lack of exposure and experience
-> Lack of knowledge on business, food and operations.
-> Lack of understanding of self and others, working relationship difficulties and social , leadership or interpersonal skills that need work.
Restaurants are also very uniquely different. NO TWO ARE THE SAME! They are diverse, vary and there is no ONE-SIZE-FITS-ALL type solution for restaurant operations that could serve as a model. There are however lots of common ground and this is the departure point and perspective of this musing and discussion.
This book is written in easy-to-follow expression and style to cater to a wide and diverse audience and interest groups, key stakeholders in the restaurant business who want to be successful and have a roadmap of sorts to follow, pitfalls to look out for and some hope and light at the end of the tunnel , that might seem a little dark and scary during the first 12 months after opening!
Good luck on your journey of discovery. May these recommendations, insights and insider tips be of help and guidance to you. Comments …Other Details
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