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Planning a new restaurant

Entertaining guests presents an entrepreneurial opportunity for people who are attracted to the restaurant business.

A well-run restaurant takes hard work

The National Restaurant Association states that there are over 900,000 locations offering foodservice in the United States. This industry is a major employer of more than 12 million people.

Start your own restaurant and more : pizzeria, coffeehouse, deli, bakery, catering business
Entrepreneur Press and Jacqueline [sic] Lynn.
[Irvine, Calif.] : Entrepreneur Press, c2009.
Make Your Dreams of Owning a Profitable Eatery Come True Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management.Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true.Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial managementFully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success.
     
On the line
Eric Ripert, Christine Muhlke.
New York, NY : Artisan, c2008.
  1. Includes index.
  2. "The stations, the heat, the cooks, the costs, the chaos, and the triumphs. Inside the world of Le Bernardin." -Jacket.
     
How to open a financially successful pizza & sub restaurant
Shri L. Henkel.
Ocala, Fla. : Atlantic Pub. Group, c2007.
Includes bibliographical references (p. 486) and index.
     
Start your restaurant career
Entrepreneur Press and Heather Heath Dismore.
[Irvine Calif.] : Entrepreneur Press, c2006.
  1. Includes index.
  2. Includes bibliographical references (p. 160-164) and index.
     
The restaurant dream? : an inside look at restaurant development, from concept to reality
Lee Simon.
Ocala, Fla. : Atlantic Pub. Group, c2006.
This book contains the answers to these questions, and much more. This is a real story, about real people and real events, that will give you an insider's look at an actual restaurant development process. The Restaurant Dream? is filled with educational information and strategy, all intertwined within a story highlighting the successes and failures of our team's development efforts. You can steal some of our ideas and apply them to your own effors. You can learn from our mistakes-without having to pay for those mistakes yourself. If you have looked at other books on the shelf, I think you will see that this one is different. It is full of specifics and short on generalities. It provides you with an in-depth look at all phases of the development process, from the initial idea through the first several months of operation. Regardless of whether you are considering opening a restaurant, you know someone who is, you are a veteran restaurateur, or you are just interested in the subject, this book has something for you. Book jacket.
     
Start your own restaurant and five other food businesses : your step-by-step guide to success
Entrepreneur Press and Jacquelyn Lynn.
Irvine, CA : Entrepreneur Media Inc., c2006.
But maybe not all at the same time. Lynn, who is not further identified, explains the basics of planning and opening a food service establishment, and includes chapters devoted to generic restaurants, pizzerias, sandwich shops and delicatessens, coffeehouses, bakeries, and food and party catering. Her information involves business aspects, marketing, and legal aspects. Annotation #169;2007 Book News, Inc., Portland, OR (booknews.com)
     

Restaurants can have excellent profit-making potential if they are run well. They require infinite attention to details, long hours, working on weekends and holidays, and sometimes with troublesome customers. However, if you enjoy meeting people and using your culinary skills, starting-up a restaurant is ideal.

Requirements for becoming a restaurateur fall into four main categories: Financial, personnel, location, and legal requirements. Each of these requirements need to be considered before proceeding. Questions, such as, should you start a new restaurant or buy an existing one, need to answered. Neither one is a guarantee of success.

Activities for a start-up restaurant

Have an idea
Decide on best legal organization
Select location
Develop business plan and cost estimate
Design menus
Select restaurant decor
Choose equipment
Lay out floor plan
Work with contractor on construction phase
Hire and train staff - practice
Pre-opening promotional activities
Dry-run part and grand opening

(from Upstart guide to owning and managing a restaurant, by R. S. Alonzo)

Restaurants are considered an extremely risky business venture by most commercial lenders. Thus, most of the cash required to start a restaurant is usually provided by the business principals themselves. Outside funds may come from equity or debt.  Equity comes from selling a portion of the business to yourself or another person. Debt is a loan, usually from a bank.

Learning how to gain a competitive edge with superior customer service is key. Also, finding out how to survive tough times by anticipating and solving problems before they occur is important.

A winning restaurant concept, great location, fully-equipped kitchen, exciting menu, along with a well-trained and managed staff are all factors in running a successful restaurant. 

Chefs and well-known restaurant owners including Emeril Lagasse, Wolfgang Puck, and some of today's hotest restaurateurs are examples of successful restaurant management.

Article by: St. Louis Public Library staff