| |
| |
| Introduction | |
| |
| |
| |
| Research & Planning | |
| |
| |
| Exploring Yourself | |
| |
| |
| A Restaurant Serves More than Food | |
| |
| |
| Create Your Vision | |
| |
| |
| What's on the Menu? | |
| |
| |
| Research and Analysis | |
| |
| |
| Visit Your Competition | |
| |
| |
| Who Is Your Ideal Customer? | |
| |
| |
| Location, Location, Location | |
| |
| |
| Feasibility Studies and Analysis | |
| |
| |
| Get Out Your Calculator | |
| |
| |
| Writing a Business Plan | |
| |
| |
| Should You Do It Yourself? | |
| |
| |
| Who Pays for What? | |
| |
| |
| |
| Building Your Team | |
| |
| |
| Consult the Experts | |
| |
| |
| How Consultants Get Paid | |
| |
| |
| How To Select Restaurant/Food Service Consultants | |
| |
| |
| Commercial Real Estate Broker | |
| |
| |
| Your Construction Team | |
| |
| |
| Your Business Team | |
| |
| |
| Leading Them All | |
| |
| |
| All Those Workers and No Work! | |
| |
| |
| Licenses, Bonds and Insurance | |
| |
| |
| |
| Construction & Renovation | |
| |
| |
| Selecting the Perfect Site | |
| |
| |
| Building Permits and Codes | |
| |
| |
| Transforming Buildings into Restaurants | |
| |
| |
| New Construction Timeline | |
| |
| |
| Open for Business During a Renovation | |
| |
| |
| Working in a Construction Zone | |
| |
| |
| Creating Environments That Work with People | |
| |
| |
| Will You Have Enough Dining Space? | |
| |
| |
| Traffic and Workflow | |
| |
| |
| More Workflow Advice | |
| |
| |
| Back-of-the-House | |
| |
| |
| |
| Environmental & Safety Issues | |
| |
| |
| General Issues | |
| |
| |
| Real and Perceived Cleanliness Issues | |
| |
| |
| The Air We Breathe | |
| |
| |
| Outdoor Air Quality Issues | |
| |
| |
| Water, Water, Everywhere and Not a Drop to Drink | |
| |
| |
| Conserving Energy | |
| |
| |
| Waste Management | |
| |
| |
| It's Good to Be Green | |
| |
| |
| |
| Building Systems | |
| |
| |
| Warm in the Winter and Cool in the Summer | |
| |
| |
| Putting the Fire Out | |
| |
| |
| Hot and Cold Running Water | |
| |
| |
| Sounds Good to Us | |
| |
| |
| Planning and Pre-Wiring Specialty Systems | |
| |
| |
| |
| Front of House | |
| |
| |
| The Universe of Theme Restaurants--Develop a Theme | |
| |
| |
| Creating a Design Focal Point | |
| |
| |
| All in the Family | |
| |
| |
| The Night Life | |
| |
| |
| Show Time--Display Kitchens | |
| |
| |
| The Best Seats in the House | |
| |
| |
| First Impressions | |
| |
| |
| May I Take Your Coat? | |
| |
| |
| Dining Alfresco | |
| |
| |
| Colors That Compliment | |
| |
| |
| The Ancient Art of Feng Shui | |
| |
| |
| Add a Touch of Green | |
| |
| |
| Commissioning Artists | |
| |
| |
| Music to Stimulate, Soothe and Woo | |
| |
| |
| Let There Be Light | |
| |
| |
| Ceilings | |
| |
| |
| Covering Your Floors | |
| |
| |
| Seating | |
| |
| |
| Selecting Tables | |
| |
| |
| Seating as Decor | |
| |
| |
| Your Profit Center | |
| |
| |
| Seating as Work (and Play) Areas | |
| |
| |
| Acting as Your Own Decorator | |
| |
| |
| The Smallest Room in the House | |
| |
| |
| Front-of-the-House Support Stations | |
| |
| |
| |
| Back-of-the-House | |
| |
| |
| Streamline Your Activities Back-of-the-House | |
| |
| |
| Fixtures and Equipment | |
| |
| |
| Kitchen Design | |
| |
| |
| Your Chef's Office | |
| |
| |
| Plenty of Storage | |
| |
| |
| Working (and Resting) Behind the Scenes | |
| |
| |
| |
| Equipment | |
| |
| |
| The Right Equipment for the Job | |
| |
| |
| Making Wise Equipment Purchases | |
| |
| |
| Which Quality Level? | |
| |
| |
| Equipment Budgeting | |
| |
| |
| Equipment Leasing | |
| |
| |
| Equipment Rental | |
| |
| |
| Should I Buy Used Equipment/Fixtures? | |
| |
| |
| Equipment Suppliers | |
| |
| |
| Washing Dishware | |
| |
| |
| Commercial Dishwashers | |
| |
| |
| Equipment-Specific Tips | |