| |
| |
| Preface | |
| |
| |
| Acknowledgments | |
| |
| |
| |
| Restaurants, Owners, Locations, and Concepts | |
| |
| |
| |
| |
| Introduction | |
| |
| |
| Early History of Eating Out | |
| |
| |
| French Culinary History | |
| |
| |
| Birth of Restaurants in America | |
| |
| |
| Challenges of Restaurant Operation | |
| |
| |
| Buy, Build, Franchise, or Manage? | |
| |
| |
| Starting from Scratch | |
| |
| |
| Restaurants as Roads to Riches | |
| |
| |
| Global Issues | |
| |
| |
| Case Study: Castelli's Restaurant at 255 | |
| |
| |
| |
| Restaurants and Their Owners | |
| |
| |
| Kinds and Characteristics of Restaurants | |
| |
| |
| Sandwich Shops | |
| |
| |
| Quick-Service Restaurants | |
| |
| |
| Quick Casual Restaurants | |
| |
| |
| Family Restaurants | |
| |
| |
| Casual Restaurants | |
| |
| |
| Fine-Dining Restaurants | |
| |
| |
| Hotel Restaurants | |
| |
| |
| Steakhouses | |
| |
| |
| Seafood Restaurants | |
| |
| |
| Ethnic Restaurants | |
| |
| |
| Theme Restaurants | |
| |
| |
| Coffee Shops | |
| |
| |
| Chef-Owned Restaurants | |
| |
| |
| Celebrity Chefs | |
| |
| |
| Centralized Home Delivery Restaurants | |
| |
| |
| Case Study: EVOS | |
| |
| |
| |
| Concept, Location, and Design | |
| |
| |
| Restaurant Concepts | |
| |
| |
| Defining the Concept and Market | |
| |
| |
| Successful Restaurant Concepts | |
| |
| |
| Restaurant Life Cycles | |
| |
| |
| Concept Adaptation | |
| |
| |
| Restaurant Symbology | |
| |
| |
| Multiple-Concept Chains | |
| |
| |
| Sequence of Restaurant Development: From Concept to Opening | |
| |
| |
| Planning Services | |
| |
| |
| Common Denominators of Restaurants | |
| |
| |
| Mission Statement | |
| |
| |
| Concept and Location | |
| |
| |
| Criteria for Locating a Restaurant | |
| |
| |
| Location Information Checklist | |
| |
| |
| Case Study: Wurstkuche | |
| |
| |
| |
| Menus, Kitchens, and Purchasing | |
| |
| |
| |
| |
| The Menu | |
| |
| |
| Considerations in Planning a Menu | |
| |
| |
| Capability/Consistency | |
| |
| |
| Equipment Capacity and Layout | |
| |
| |
| Availability of Ingredients | |
| |
| |
| Price and Pricing Strategy | |
| |
| |
| Nutritional Value | |
| |
| |
| Flavor | |
| |
| |
| Accuracy in Menus | |
| |
| |
| Menu Items | |
| |
| |
| Menu Types | |
| |
| |
| Menu Engineering | |
| |
| |
| Menu Design and Layout | |
| |
| |
| Standardized Recipes | |
| |
| |
| Menu Trends | |
| |
| |
| Case Study: Salt "Gastropub" | |
| |
| |
| |
| Planning and Equipping the Kitchen | |
| |
| |
| Back-of-the-House Green | |
| |
| |
| Open Kitchen | |
| |
| |
| Kitchen Floor Coverings | |
| |
| |
| Kitchen Equipment | |
| |
| |
| Equipment Stars | |
| |
| |
| Maintaining Kitchen Equipment | |
| |
| |
| Meeting with the Health Inspector | |
| |
| |
| Case Study: Steuben's Food Service | |
| |
| |
| |
| Food Purchasing | |
| |
| |
| Sustainable Purchasing | |
| |
| |
| Food-Purchasing System | |
| |
| |
| Types of Purchasing | |
| |
| |
| Buying Meat | |
| |
| |
| Buying Fresh Fruits and Vegetables | |
| |
| |
| Case Study: Farm Burger | |
| |
| |
| |
| Restaurant Operations | |
| |
| |
| |
| |
| Bar and Beverages | |
| |
| |
| Alcoholic Beverage Licenses | |
| |
| |
| Bar Layout and Design | |
| |
| |
| Beverages | |
| |
| |
| Bartenders | |
| |
| |
| Basic Bar Inventory | |
| |
| |
| Wines | |
| |
| |
| Responsible Alcoholic Beverage Service | |
| |
| |
| Third-Party Liability | |
| |
| |
| Controls | |
| |
| |
| Coffee and Tea | |
| |
| |
| Case Study: Classic Restaurant Concepts | |
| |
| |
| |
| Operations, Budgeting, and Control | |
| |
| |
| Restaurant Operations | |
| |
| |
| Front of the House | |
| |
| |
| Back of the House | |
| |
| |
| Control | |
| |
| |
| Liquor Control | |
| |
| |
| Controllable Expenses | |
| |
| |
| Labor Costs | |
| |
| |
| Guest Check Control | |
| |
| |
| Productivity Analysis and Cost Control | |
| |
| |
| Case Study: Big Shanty Smokehouse | |
| |
| |
| |
| Food Production and Sanitation | |
| |
| |
| Our Culinary Heritage | |
| |
| |
| Native American Influence | |
| |
| |
| African American Influence | |
| |
| |
| Italian Influence | |
| |
| |
| French Influence | |
| |
| |
| Receiving | |
| |
| |
| Storage | |
| |
| |
| Food Production | |
| |
| |
| Production Procedures | |
| |
| |
| Staffing and Scheduling | |
| |
| |
| Foodborne Illness | |
| |
| |
| Hazard Analysis of Critical Control Points | |
| |
| |
| Common Food Safety Mistakes | |
| |
| |
| Approaches to Food Safety | |
| |
| |
| Food Protection as a System | |
| |
| |
| Case Study: PDQ | |
| |
| |
| |
| Restaurant Management | |
| |
| |
| |
| |
| Restaurant Leadership and Management | |
| |
| |
| Leading Employees | |
| |
| |
| The Nature of Leadership | |
| |
| |
| Employee Input, and What's in It for Me? | |
| |
| |
| Policies and Procedures | |
| |
| |
| Management Topics | |
| |
| |
| Restaurant Management Issues | |
| |
| |
| Case Study: Eat Here | |
| |
| |
| |
| Organization, Recruiting, and Staffing | |
| |
| |
| Job Descriptions | |
| |
| |
| Organizing People and Jobs | |
| |
| |
| Staffing the Restaurant | |
| |
| |
| Civil Rights Laws | |
| |
| |
| Questions to Avoid on the Application Form and During the Interview | |
| |
| |
| Careful Selection of Staff | |
| |
| |
| Case Study: Short Street Cakes | |
| |
| |
| |
| Training and Service | |
| |
| |
| Orientation | |
| |
| |
| Part-Time Employees | |
| |
| |
| Training and Development | |
| |
| |
| Methods for Training Employees | |
| |
| |
| Service | |
| |
| |
| Tact: Always | |
| |
| |
| Case Study: Ophelia's on the Bay | |
| |
| |
| |
| Technology in the Restaurant Industry | |
| |
| |
| Technology in the Restaurant Industry | |
| |
| |
| Table Management | |
| |
| |
| PCIDSS | |
| |
| |
| POS Systems | |
| |
| |
| Mobile Phone Technology | |
| |
| |
| Web-Based Enterprise Portals | |
| |
| |
| Gift Card and Loyalty Programs | |
| |
| |
| Guest Services and Websites | |
| |
| |
| Restaurant Management Systems | |
| |
| |
| Case Study: Carmel Caf� & Wine Bar | |
| |
| |
| |
| Business Plans, Financing, and Legal Matters Concept of Panificio Caf� and Restaurant | |
| |
| |
| |
| Restaurant Business and Marketing Plans | |
| |
| |
| What Business Entity Is Best? | |
| |
| |
| Buy-Sell Agreement with Partners | |
| |
| |
| Legal Aspects of Doing Business | |
| |
| |
| Business Plan | |
| |
| |
| The Difference between Marketing and Sales | |
| |
| |
| Marketing Planning and Strategy | |
| |
| |
| Market Assessment, Demand, Potential, and Competition Analysis | |
| |
| |
| Marketing Mix-The Four Ps | |
| |
| |
| Case Study: Old Salty Dog | |
| |
| |
| |
| Financing and Leasing | |
| |
| |
| Financing | |
| |
| |
| Sufficient Capital | |
| |
| |
| Preparing for the Loan Application | |
| |
| |
| Uniform System of Accounts for Restaurants | |
| |
| |
| Securing a Loan | |
| |
| |
| Leasing | |
| |
| |
| What Is a Restaurant Worth? | |
| |
| |
| Case Study: Hopleaf | |
| |
| |
| Glossary | |
| |
| |
| Index | |