Learn all about opening your restaurant—from deciding on a name and establishing a menu to planning the design and layout of both the front of the house and the kitchen—in this comprehensive guide that takes you through every aspect of setting up and running a thriving restaurant Get the facts on proper staffing, effective marketing techniques, and maintaining your day-to-day schedule Whatever your plans, large or small, each chapter can help you experience the satisfaction of establishing and building your own restaurant Look for useful charts and worksheets throughout the book, including: Concept Worksheet Scale Drawing for a Restaurant Kitchen Food Cost Worksheet Equipment Checklists Sample Job Description, Position Requirements, and Advertisement Arthur L Meyer is a restaurant and bakery consultant who has cooked professionally since 1963 in New York, San Francisco, San Antonio, and Austin He has taught cooking internationally, is considered an expert on world cuisines, and has achieved Master status in baking He is the author of The Houston Chef’s Table (Globe Pequot Press), Texas Tortes, Baking Across America, Corsican Cuisine, Danish Cooking and Baking Traditions, and coauthor of The Appetizer Atlas, which won Best in the World in 2003 from Gourmand Cookbook Awards He lives in Austin, Texas how to open and operate a Restaurant Everything you need to know to run a profitable and satisfying restaurant Determine demographics and location Decide on food style and pricing Understand taxes, zoning, and insurance Plan your menu Open your doors how to open and operate a Restaurant Jon M Vann is a self-taught chef who has worked in and opened many restaurants He is currently working on a culinary tourism guide to Thailand, Savoring Siam: A Chef’s Culinary Adventures in Thailand, as well as The Cocktail Cupboard: Bar Supplies for the New Mixologist He is a longtime contributer to the Austin Chronicle and is coauthor of The Appetizer Atlas A freelance food writer who works with Art Meyer as an associate in his restaurant consulting firm, and he lives in Driftwood, Texas 1st edition Front cover bottom image licensed by Dreamstime.com Front cover top and back images licensed by Shutterstock.com Arthur L Meyer and Jon M Vann ® globe pequot press how to open and operate a Restaurant HTO_Restaurant_Final_CS4.indd 4/23/13 3:30 PM HTO_Restaurant_Final_CS4.indd 4/23/13 3:30 PM home - based business series how to open and operate a Restaurant Arthur L Meyer and Jon M Vann ® HTO_Restaurant_Final_CS4.indd 4/23/13 3:30 PM Copyright © 2013 by Morris Book Publishing, LLC ALL RIGHTS RESERVED No part of this book may be reproduced or transmitted in any form by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, except as may be expressly permitted in writing from the publisher Requests for permission should be addressed to Globe Pequot Press, Attn: Rights and Permissions Department, PO Box 480, Guilford, CT 06437 Interior spot art licensed by Shutterstock.com Editorial Director: Cynthia Hughes Cullen Editor: Tracee Williams Project Editor: Lauren Brancato Text Design: Sheryl P Kober Layout: Justin Marciano Diagrams: Lori Enik Library of Congress Cataloging-in-Publication Data is available on file ISBN 978-0-7627-8189-8 Printed in the United States of America 10 This book’s purpose is to provide accurate and authoritative information on the topics covered It is sold with the understanding that neither the author nor the publisher is engaged in rendering legal, financial, accounting, and other professional services Neither Globe Pequot Press nor the author assumes any liability resulting from action taken based on the information included herein Mention of a company name does not constitute endorsement HTO_Restaurant_Final_CS4.indd 4/23/13 3:30 PM This book is dedicated to those with the courage to follow their dreams of someday owning their own restaurants HTO_Restaurant_Final_CS4.indd 4/23/13 3:30 PM HTO_Restaurant_Final_CS4.indd 4/23/13 3:30 PM Contents Acknowledgments | xi Introduction | xiii 01 So You Want to Open a Restaurant? | A Self-Evaluation | A Reality Check | 02 Envisioning Your Business | The Concept | Formulating Your Concept | Location | 10 Naming Your Restaurant 14 03 The Menu | 16 Restaurant Needs and Design | 16 Pricing Your Menu | 18 Writing Your Menu | 22 Recipes and How to Write Them | 24 Food Costing and Creating Master Lists | 27 Taking Inventory and Food Costing | 31 Labor Cost | 33 HTO_Restaurant_Final_CS4.indd 4/23/13 3:30 PM 04 Financial Planning | 34 Start-Up | 34 Construction Expense Estimates | 35 Securing Finances | 39 Organizing Your Business | 42 Insurance | 43 The Business Plan | 45 05 Equipment FOH and BOH | 49 Equipment Basics | 49 Utilities Sources—Gas versus Electricity | 51 Obtaining Equipment—Lease versus Purchase | 51 Equipment Selection | 53 Major Kitchen Equipment | 55 Refrigeration | 65 Small (Counter) Kitchen Equipment | 70 Dishwashing | 72 Hot-Water Heater | 75 Wait Station Equipment | 75 Bar Equipment | 77 Stainless Steel and Shelving | 81 06 Design Considerations | 87 FOH Entrance and Waiting Area | 88 Dining Room Layout | 89 Wait Station | 94 Restrooms | 95 Bar | 96 BOH Design and Layout | 102 Sanitation | 106 viii Contents HTO_Restaurant_Final_CS4.indd 4/23/13 3:30 PM BOH Plumbing and Lighting | 107 Ventilation and Exhaust | 110 Equipment Placement | 110 07 Getting Started | 111 Minor Remodels | 111 Major Remodels and New Construction | 112 Site Plan and Layout | 114 08 Suppliers and Purveyors | 116 Food Purveyors | 116 Bar Suppliers | 119 Linen | 121 Paper Goods | 121 Chemicals | 121 Service Suppliers | 123 09 Staffing | 141 Payroll Taxes | 144 Staffing—FOH | 145 Staffing—BOH | 152 Hiring | 156 Training Overview | 158 Training—BOH | 159 Training—FOH | 161 Training—The Bar | 164 Getting Ready to Open | 167 Scheduling Considerations | 167 Maintaining a Full Working Crew | 169 Contents HTO_Restaurant_Final_CS4.indd ix 4/23/13 3:30 PM n Shaker glasses, 16 ounces, heavy n Shaker tins, stainless steel, 28 ounces, heavy (or Parisian-style cocktail shakers with lid and built-in strainer) n Jiggers, 2-sided, stainless steel, 1/4 and 1/2 ounces; and ounces n Cocktail strainers, stainless steel, 4-prong n Strainer, stainless steel, mint julep n Muddler, stainless steel or wood n Cocktail stir spoons, twisted handle, 10 to 12-inch n Fine-mesh strainer, 6-inch n Lemon zester, V-channel n Vegetable peeler n Ice scoops, stainless steel, to ounces n Ice scoop, 60 ounce (for ice machine) n Ice bucket, gallons, with handle n Ice chipper, 6-prong n Paring knife, 1/2 to 4-inch n Serrated utility knife, to 5-inch n Sharpening steel or stone n Microplane grater, fine n Peppermill n Glass-edge rimmer n Condiment holder, stainless steel, compartments x pint, with enclosed freezer pack chillers 212 n Bar caddies (Bevnap, Sipstir, and straw holder) n Speed pourers, screened #220 liquor n Wine openers with knife, waiter-style n Wine chiller/buckets, floor stand or table models n Manual vacuum pump with wine stoppers n Champagne stoppers n Cork retriever n Wine funnel with fine screen n Bottle/can opener, stainless steel n Can opener with lid catch, locking, stainless steel n Juice and mix containers, store-and-pour style, with extra tops, quart n Cream whipper, with nitrous mini-canisters Appendix E: Smallwares HTO_Restaurant_Final_CS4.indd 212 4/23/13 3:30 PM n Thermal airpot, stainless steel, for coffee n Server trays, cork-lined, round, 12-inch, 16-inch n Fire extinguisher n Flashlight, LED, heavy-duty, rechargeable, 110V n Push-style floor sweeper (for bar use only) n Warehouse broom (for bar use only) n Mop (for bar use only) n Mop bucket (for bar use only) n Squeegee, 12-inch n Scrub sponges n Spray bottles, 16 ounces, trigger-style For All Areas: n Floor mats (different sizes, materials for each area—bar, cook line, dish, wait station) Appendix E: Smallwares HTO_Restaurant_Final_CS4.indd 213 213 4/23/13 3:30 PM Appendix F: Glassware and Tableware There are numerous styles of glassware, tableware, and flatware and each can be found in a broad range of prices To some the very basic plate is fine, but an upscale restaurant may want its dinnerware to reflect the high quality and costing of its menu A 10 1/2-inch round dinner plate can cost anywhere from $1.00 to over $100! Whatever you choose, be sure there is plenty of that brand and style available, as you will be replacing chipped plates, broken glasses, and twisted forks often Bar For bar use, tempered, heat-treated glass is preferred The bottom of a bar glass should be sturdy and heavy enough to help hold the chill in the glass while reducing breakage The simplest designs are often the best and most economical The glass quantities should reflect the specialty of the bar A specialty beer bar would need additional beer glasses, while a whiskey bar might need more rocks glasses If a bar were to stock only five types of glasses, they would be rocks, highball, white wine, cocktail (martini), and beer pint Quantities listed are for a full bar in a busy restaurant of one hundred seats n Shot or shooter, 1/2 to ounces, dozen (for straight-up shots of liquor) n Highball, to 11 ounces, 10 dozen (for highballs and mixed drinks) n Rocks/“old fashioned,” to ounces, 10 dozen (versatile, straight liquor, or cocktail over ice) n Double rocks: 10 to 12 ounces, dozen (some bars use double rocks in place of a highball) n Collins, 10 to 14 ounces, dozen (for plain sodas, cocktails with fruit juices and soda, tall highballs with soda, and mixed drinks) n Cocktail (or “martini”) glass: ounces, 10 dozen (for strained cocktails; should have a stem) HTO_Restaurant_Final_CS4.indd 214 4/23/13 3:30 PM n Cordial/pony, to ounces, dozen (for straight-up cocktails, layered shots) n Brandy snifter, to 11 ounces, dozen (bottom of the glass can be cupped so the hand warms the spirit) n Red wine, 10 to 12 ounces, 12 dozen (broader and larger than white, beaded rim) n White wine, to 10 ounces, 12 dozen (used for sours or cocktails on the rocks, or as a water glass) n Champagne flute/coupette, ounces, dozen (the flute is preferred for showcasing, extending life of the bubbles) n Sherry, to ounces, dozen (also used to serve aperitifs, liqueurs) n Beer pint, 16 ounces, 12 dozen (can also be used for tea or water) n Beer mug, 16 ounces, 12 dozen (less efficient to store or chill than a glass) n Pilsner, 12 ounces, 12 dozen (the best glass for lagers and pilsners) n Pitchers, 60 ounces, dozen (if serving keg beers) n Coffee mug, 12 to 16 ounces, dozen (clear glass for coffee-based drinks) Table Glassware n Water/tea glass, 16 to 20 ounces, 15 dozen n Bud vase, dozen n Glass salad plate, 9-inch (if using), dozen (see below) Tableware Plate size offerings will vary among companies Sizes below are approximate Look for dishes that are chip-resistant (some companies will offer a chip warrantee) Styles include rimless, narrow, medium, and large rim Look for plates and bowls that are designed to be low profile when stacked Consider weight when selecting items, as this can place quite a strain on servers if extra-large and heavy dishes are chosen Catalogs often provide the weight per case for each item Make sure flatware is sturdy enough for everyday use and that fork tines will not bend easily Loss of flatware often comes from inadvertently throwing away with table refuse Consider a magnetic device used to catch flatware when emptying into a waste bin by the dish line n Plates, 1/2-inch, dozen (bread) n Plates, 9-inch, 10 dozen (salad/appetizer/dessert) n Plates, 10 1/2-inch, 14 dozen (entree) n Platters, 12 1/2 x 9-inch, dozen (if menu is heavy on seafood/steak items) Appendix F: Glassware and Tableware HTO_Restaurant_Final_CS4.indd 215 215 4/23/13 3:30 PM n Rarebit/casseroles, dozen n Round soup bowls, 9-inch, dozen n Monkey dishes, 16 dozen (side dish/sauce on side) n Bouillon, dozen (cup of soup) n Coffee cups/mugs, to 12 ounces, 12 dozen (add saucer for cup) n Hot water/teapots, stainless steel, dozen n Espresso cups, ounces, dozen (if serving espresso) n Espresso saucers, dozen (if serving espresso) n Salt/pepper, dozen n Sugar, dozen n Dressing cruets, dozen (typically for oil and vinegar) n Creamers, dozen (stainless steel or ceramic) n Bread baskets, dozen (if serving table bread) n Dinner knives, 12 dozen n Steak knives, dozen (if specialty steak house, 12 dozen) n Dinner forks, 12 dozen n Salad/utility/dessert forks, dozen n Teaspoon/dessert spoons, 18 dozen n Soup/table/bouillon spoons, dozen n Demitasse spoons, dozen (if serving espresso) n Iced tea spoons, 10 dozen Specialty Restaurants Require Additional Tableware In addition to the basic tableware mentioned above, specialty restaurants require specialty tableware If you specialize in seafood you may need utensils to crack a crab claw or dig out lobster meat These items would not normally be stocked in the quantities as needed for a restaurant featuring seafood (but may have handy a few of these and other specialty items listed below, stored in the wait station) Pizza/Italian: 216 n Pasta bowls n Parmesan/crushed pepper shakers n Pizza pans to serve pizza n Pizza stands for tables Appendix F: Glassware and Tableware HTO_Restaurant_Final_CS4.indd 216 4/23/13 3:30 PM Steak House: n Steak platters n Sizzle platters with wood base n Baked potato fixing caddies Hamburger/Sandwich Shop: n Ketchup/mustard squeeze bottles n Burger/fry/onion ring baskets Mexican/Tex-Mex: n Tortilla warmers n Large platters (as entree plates) n Fajita sizzlers/wood base/potholder handle n Tortilla chip/tostada baskets n Salsa bowls Breakfast: n Syrup dispensers n Jelly caddies n Butter service Asian: n Soy/fish sauce dispensers n Ramekins for dipping sauces n Soup servers, aluminum (center chimney for chafing dish fuel heat source) n Asian-style soup spoons n Chopsticks n Dim sum steamers n Small oval platters n Condiment containers with lid and spoon n Large bowls for noodles, curries, family soups n Notched rice bowls with lid Appendix F: Glassware and Tableware HTO_Restaurant_Final_CS4.indd 217 217 4/23/13 3:30 PM Index A accidents, 43–44, 107, 115, 127, 133 accounting, 123, 179 advertising, 4, 14, 172 See also marketing air-conditioning, 13 alarm companies, 137 alcohol bar designs considerations, 96–102 insurance for serving, 44 licensing and permits, 9, 96, 112 location determining service of, 13 national suppliers for, 117 restaurant concept and planning, 9–10 restrictions on, 120 state-controlled sales of, 119–120 suppliers for purchase of, 120 taxi services for inebriated customers, 138 “all day,” 155 allfoodbusiness.com, Americans with Disabilities Act (ADA), 95, 113 appetizers, 22–23 architects, 112–113 armored car services, 123–124 ashtrays, 88 HTO_Restaurant_Final_CS4.indd 218 ATM machines, 124 attorneys, 36, 190 auctions, 53 Auto-Chlor, 127 B backbars, 99–100 backsplashes, 54 bakers, 154, 155 bankruptcy, 190 banks and banking, 29–40, 124 barbacks, 150, 166 bar blender stations, 86 bar cocktail units, 83 bars cleanliness, 100 design options, 96–102 employee training for, 164–166 equipment for, 77–81, 86, 100, 101 menu pricing, 10 staffing, 149–150, 164–166 storage, 100 suppliers for, 119–120 bar stepped shelving, 86 barstools, 98 bartenders, 149, 164, 179–180, 182 bartender-server pickup stations, 100 beverages, 75–81, 76, 120 See also alcohol blenders, 71, 80, 101 blogs, 172 BOH (back of house) construction remodeling of, 37, 38 daily schedule, example, 176–179 definition, 37 restaurant design considerations, 102–110 staffing, 141–142, 152–161, 167–169 bookkeeping, 123, 179 booths, 93 bottle coolers, 77–78 bouncers, 137–138 breakfast menus, 23 broilers, 55–56 building codes, 11 bulletin boards, 106 business plans, 45–48 business structure, 42–43 bus persons, 151, 163–164, 181, 182 C cabinets, 63–64 call liquors, 100 capital, venture, 40 carbonators, 79 carpet cleaning services, 125–126 carpets, 93–94 4/23/13 3:30 PM carts, insulated banquet, 63–64 cash registers, 89 casual dining style, 5–6, Certificate of Occupancy (COO), 112 chairs, 93, 98 changing stations, 96 charbroilers, 55–55 charities, 174 cheese melter broilers, 56 chefs executive or head, 142, 144, 153, 177 pastry, 155 sous, 153–154 chemicals, 121–122, 127 chimney cleaning services, 131 Chowhound, 174 climate, 13 closing businesses, 189–190 cocktail units, 83, 100 coffee and tea services, 126 coffee brewers, 75–76 cold plates, 101 “combi” ovens, 62 Commercial Kitchen Ventilation (CKV), 64–65 compressed gas suppliers, 131 compressors, 67–68 computers, 26–27 concrete flooring, 94 construction architects and contractors, 112–114 exterior wiring, 115 financial estimates for, 35–36 inspections, 112 licensing and permits, 111–112, 113 menu planning affecting, 16–17 parking, 114–115 preparation for, 111–112 signage, 115 site plan and layout, 114 types of, 11 construction permits, 111–112, 113 consultation firms, contests, 174 contractors, 112–114 convection ovens, 62 cook and hold ovens, 62 cookbooks, 186 cooking classes, 174 cooking line, 104–105 cooks line, 154, 160, 177 pantry, 154, 176 prep, 26, 155–156, 160–161, 176 cooktops, 59 coolers backbar, 77, 98 draft beer/keg, 78 wine bottle, 80 corkage fees, corporations, 43 Costco, 118 CO2 suppliers, 131 countertops, 54, 98, 99–100 coupons, 174, 189 credit card processing services, 124–125 credit cards, 124, 146 cross-training, 142, 152 customer service, 2, D deck ovens, 61 delivery services, deodorizers, 95 desserts, 23, 119 dining rooms, 89–94 dish line, 105 dish machine maintenance services, 127 dishwashers, 156, 161 dishwashing, 51–52, 101, 105 doing business as (DBA), 42 doorbells, 114 door openings, 58 drain boards, 86, 101 dress codes, 161, 162–163 drive-in/drive-through style, dump stations, 60 dumpsters, 106–107, 114, 139 E EcoLab, 127 electrical services, 127 electric induction, 59 electricity, 13, 51, 103, 127 e-mail, 170–171, 174 emergency services, 127, 133 employee files, 157 employees (staff) back of house areas for, 106 files on, 157 hiring, 141, 148, 156, 158 needs assessments, 141–142 owner’s position and hiring, 142, 144 payroll taxes, 144 policies, 142, 143 positions, 146–152, 153–156 practice, 167 scheduling, 145, 167–169 tips and tip pools, 145, 146 training and cross-training, 142, 145, 152, 158–167, 169 turnover and replacement of, 18, 169 wages, 145–146 Employer Identification Numbers (EINs), 34 Employer Practices Liability Index HTO_Restaurant_Final_CS4.indd 219 219 4/23/13 3:30 PM Insurance (EPLI), 44 Encyclopedia of Restaurant Forms, The, Energy Star, 53, 69 entertainment services, 128 entrees, and menu planning, 22 entry ways, 88–89 EPLI (Employer Practices Liability Insurance), 44 equipment bar, 77–81, 99, 100, 101 basic requirements for, 49–51 checklists for, 84–85 coffee and tea brewing, 126 dishwashing, 72–74 gas versus electricity, 51 hot-water heaters, 75 kitchen, 55–65, 109–110 lease versus purchase, 17, 41, 51–52, 68, 73 maintenance services, 128 menus determining, 16, 17 refrigeration, 65–70 sanitation conditions, 106 selection and purchasing tips, 53–55 small (counter) kitchen, 70–72 sources and suppliers for, 52–53, 136–137 stainless steel, 81–83 wait station, 75–76 equipment stands, 82–83 ergonomics, 56, 97, 106 espresso machines, 80–81 event sponsorships, 172, 174 exhaust (vent) hoods, 61, 64–65, 110, 138–139 exits, 89 expansion, 184–186 expediters, 155 expenditures construction, 35–39 220 food costs, 27–32 labor cost calculations, 32 monthly fixed costs, 21 Point of Sale (POS) systems, 45 taxes, 35 experience requirements, exterminators, 129 F Facebook, 134, 156, 174 failure of business, 2, 4, 34, 189 Fair Labor Standards Act (FLSA), 145 family nights, 188 fast-food restaurants, FICA taxes, 144 filtering systems exhaust hood, 110 oil/grease, 60 water, 107 finances business organization and, 42–43 business plans, 45–48 construction expenses, 35–39 as failure factor, 2, 4, 34 financing options, 39–42 insurance costs, 43–44 monthly fixed costs, 21 Point of Service system, 44–45 self-evaluation for, 1–2 start-up costs, 17, 34 fine dining style, finishing ovens, 56 fire inspections, 112 fire safety inspections, 129 fire suppression systems, 64–65 firewood suppliers, 131 first-aid kits, 129 floors, 93–94, 106, 125–126 floral services, 132 FOH (front of house) construction remodeling of, 38 daily schedule, example, 179–183 design of, 88–102 staffing, 141–152, 156, 158–159, 161–166, 169 food contamination, 44 food contests, 174 food costing, 27–32, 186–187 food handler certifications, 152 food ingredients, 17–18, 24–32, 116–117 food-preparation areas, 105 food processors, 70–71 food quality, 3, 4, 12 food trucks, footrails, 99 footwear, 161 franchising, 185–186 freezers, 54, 67, 78 frozen beverage dispensers, 80 fryers, deep, 59–60 G garbage disposals, 74 gas, 51, 103 glass chillers, 78 glass storage, 99–100 glass washers, 79 grease, cooking, 60, 126, 131–132 griddles, 57 H handyman services, 132 health and safety emergency services, 127, 133 equipment requirements, 49–50 first-aid kits, 129–130 inspections, 112, 129 Index HTO_Restaurant_Final_CS4.indd 220 4/23/13 3:30 PM insurance, 43–44, 133 lighting and, 107 health departments bar sinks, 101 construction plan approval, 36 equipment codes, 49–50 food handlers certifications, 152 hand sinks, 107 inspections, 112 sanitation requirements, 106 stemware storage at bars, 100 ventilation systems, 64 hiring process, 141–142, 148, 156, 158 holding/heating cabinets, 63–64 host staff, 151–152, 164, 180, 182 hot plates, 58 “hot-shot,” 116 hot water heaters, 75, 107 hours of operation, 13 HVAC technicians, 132 I ice machines, 51–52, 68–70, 99, 107, 132 ice services, 133 inspections, 129 insurance, 43–44, 64, 113, 115, 133, 138 interchange rates, 125 interior decorators, 111 Internet, 115, 134, 172 inventories, 27–31 Inventory Master Lists, 27–29 investors, 41, 189 irrigation services, 128 J janitorial closets, 95, 106 janitorial services, 126 janitorial staff, 152, 179 janitorial supplies, 121–122 jockey boxes, 83, 100 juicers, 72 K kitchen delivery doors, 114 design scale drawings, 109–110 equipment for, 55–65 scale drawings with equipment list for, 108–109 staffing for, 153–156 L LaBatt, 52, 117 labor costs, 33, 186 landscaping services, 128, 133 “late hours” liquor permits, licenses and permits construction, 111–112, 113 health department, 36 liquor, 9, 96, 112 music, 136 pop-up restaurants and, 42 lighting bar, 99 dining room, 94 emergency, 107 kitchen, 107 liquor bottle shelving display, 86 outdoor, 115 linens, 121 liquor See alcohol; bars loans, 39–40, 42, 45, 124 location, 4, 9, 10–14, 21 locksmiths, 137 logos, 14, 121 loyalty programs, 174 lunch menus, 23 M make-up air (MUA) systems, 65, 110 managers bar, 149 FOH, 147, 148, 181, 182, 183 kitchen, 153, 176 marketing advertising methods, traditional, 172 business plan component, 47 examples of, 175 as failure factor, market establishment, overview, 170–171 for profit increases, 188–189 purpose of, 170 with social media, 42, 171, 174 websites, 172–174 Master Lists, 27–31 maximum capacity limitations, 90 Medicare taxes, 144 menus concept and planning, 16–18 display of, 24, 88 employee hiring determined by, 141 equipment determined by, 16, 17, 54, 65 food cost calculations, 27–32 labor cost calculations, 33 liquor, 100 lunch, 23 pricing, 18–21 profit and analysis of, 188 recipes for food on, 24–27 writing, 22–23 Metro shelving, 82 mirrors, 96, 99 mixers, 71 Index HTO_Restaurant_Final_CS4.indd 221 221 4/23/13 3:30 PM MUA (make-up air) systems, 65, 110 mug freezers, 78 multitasking, music, 128, 136 N names, business, 14 National Sanitation Foundation, 49 newspaper ads, 172 O offices, 105–106 “off site” liquor permits, “on call” employees, 145 openings, 167, 171 organization skills, outlets and plugs, 99 ovens, 56, 58, 61–62 overtime, 141 P package deals, 174 pantry staff, 154 paper goods, 121 parking, 11, 44, 114–115, 134–135 partnerships, 41–42, 42–43 payroll taxes, 144 perceived value, 19 pest control, 129 PFG, 52, 117 pizza ovens, 61–62 plumbing, 103, 107, 135 Point of Sale (POS) system, 44–45, 135, 162, 183 policy manuals, 142, 143 pop-up restaurants, 42 pot racks, 82 Preferred Lender Programs (PLPs), 40 222 Prep Master List, 29–31 pressure washing, 135 price per person averages (PPAs), 18, 23 pricing, 10, 13, 18–21 profits, 184–189 proofers, 63–64 propane, 13, 51 purveyors, food, 17–18, 116–117, 187 R radio ads, 172 ranges, 57–59 recipes, 24–27 refrigeration, 54, 55, 65–70, 99, 107, 132 remodel construction architects and contractors, 112–114 as construction type, 11 expense estimates, 35–36, 37–38, 39 inspections, 112 menu plans affecting, 16–17 preparation, 111–112 signage, 115 site plan and layout, 114–115 restaurantandbakeryconsultants com, restaurant businesses, overview closing, 189–190 rewards of, self-evaluation for, 1–3 success versus failure, 2, 4, 34, 184–190 restaurant concept and plan alcoholic beverage services, 9–10 formulation of, 7–9 location, 10–14 logos, 14 name selection, 14 resources for, service style, 5–6 types of restaurants, 6–7 worksheets for, 15 restaurant design BOH (back of house), 102–110 FOH (front of house), 88–102 levels, 104 overview, 87 restaurantowner.com, restrooms, 95–96, 106 retail sales, 186 reviews, 174 S safety See health and safety; security salamanders, 56 Sam’s Club, 118 sanitation ashtrays, 88 bar cleanliness, 100 dumpsters, 106–107, 114 pest control services, 129 restaurant design and, 106–107 supplies for, 121–122 waste receptacles, 96, 101 waste removal, 106–107, 139 scales, 72 scheduling, 145, 167–169 Search Engine Optimization (SEO), 173–174 seating arrangements, 90–91 second restaurants, 185 security, 88, 89, 115, 137–138, 183 security guards, 137–138 self-evaluations, 1–4, 8–9 self-service, septic systems, 13 server pickup stations, 101–102 Index HTO_Restaurant_Final_CS4.indd 222 4/23/13 3:30 PM servers bar, 149–150, 165–166, 180 food, 150–151, 162–163, 180, 181, 182, 183 service styles, 5–6 shelving, 82 signage, 115, 138, 171 sinks, 81, 86, 101, 107 size considerations, skins of walk-ins, 68 slicers, 71–72 Small Business Administration loans, 39, 40 smokers, 63 social media, 42, 89, 134, 171, 174 Social Security taxes, 144 soda guns, 78–79 soil houses, 121 sole proprietorships, 42 soups, 23 split shifts, 145 sports-oriented marketing, 174 sprayers, prerinse, 74 staff See employees stainless steel material, 81–83 staircase liquor bottle shelving, 86 stools, 98 storage, 17 stress management, supper dubs, 42 suppliers bar, 119–120 chemicals and cleaning, 121–121 desserts, 119 linen, 121 local, 117–118 national, 117–118 paper goods, 121 of services, 123–129, 131–140 specialty, 118 wholesale clubs, 118 Sysco, 52, 117 T tablecloths, 121 tables bar, 97–98 dining, 90–92 dish, 83 flat-top, 82 steam, 60–61 taxes, 35, 41, 144 taxi services, 138 tax numbers, 34–35 tea and coffee services, 126 tea brewers, 76 television ads, 172 theft, 88, 115, 126, 187–188 time clocks, 106 time requirements, 2–3 tips and tip pools, 145, 146, 182 to-go services, towing companies, 135 trailers, training, 142, 145, 152, 158–167, 169 Tripadvisor, 174 turn-key operations, 35, 37, 39, 111, 189 Twitter, 134, 174 U unemployment taxes, 144 Urban Spoon, 174 US Foodservice, 52, 117 utilities, 13, 16–17, 51, 53, 102–103 utility ratings, 52 V vandalism, 115 vent hoods, 64 ventilation, 64–65, 103, 110, 138–139 vinyl flooring, 94 voltage requirements, 51, 54, 59, 62 W wages, 1, 145–146 waiting areas, 88–89 wait stations, 75–76, 94–95 walk-ins, 54, 67–68, 107 waste receptacles, 96, 101, 156 waste removal, 106–107, 139, 156 water filters, 107 water inspections, 112 water purification services, 139 websites, 134, 172–174 well liquors, 100 wholesale clubs, 118 window washing services, 139 wiring, exterior, 115 wood flooring, 94 word-of-mouth advertising, 42, 171 workers’ compensation insurance, 113 Y yellow grease, 60, 126 Yelp, 174 Z zoning, 11, 64 Index HTO_Restaurant_Final_CS4.indd 223 223 4/23/13 3:30 PM About the Authors Arthur L Meyer is a successful restaurant and bakery consultant who has cooked professionally since 1963 in New York, San Francisco, San Antonio, and Austin He has taught cooking internationally, is considered an expert on world cuisines, and has achieved Master status in baking He opened a specialty bakery in 1983, which became the subject and name of his first cookbook, Texas Tortes He also is the author of Baking Across America and coauthored Appetizer Atlas, which won Best in the World from Gourmand Cookbook Awards in 2003 Appetizer Atlas has been his best seller and is a mainstay in many professional kitchens Recently released are Art’s fourth book, Corsican Cuisine, and his fifth cookbook, Danish Cooking and Baking Traditions His sixth book, The Houston Chef’s Table, was published with Globe Pequot Press in the fall of 2012 Art’s consulting website is RestaurantAndBakeryConsultants.com Self-taught chef Jon M Vann grew up working in restaurant and hotel kitchens during high school and college (Chariot Inn, Holiday Inn, McDonald’s, Westwood Country Club) Selected as one of the two principals on the corporate restaurant opening team, Vann opened Pelican’s Wharf restaurants in Texas (Temple, College Station, Port Aransas, Victoria, McAllen) between 1976 and 1977 In late 1977 Vann opened the Pelican’s Wharf in San Antonio and was offered the management position, where he stayed for years In 1982 Vann moved back to Austin to open and manage Clarksville Cafe, where he won numerous awards Since 1998 Vann has been a food writer for the Austin Chronicle Vann is the co-author of The Appetizer Atlas and currently does freelance food writing while working with Art Meyer as an associate in his restaurant consulting firm He is currently working on a culinary tourism guide to Thailand as well as a book on modern mixology HTO_Restaurant_Final_CS4.indd 224 4/23/13 3:30 PM Learn all about opening your restaurant—from deciding on a name and establishing a menu to planning the design and layout of both the front of the house and the kitchen—in this comprehensive guide that takes you through every aspect of setting up and running a thriving restaurant Get the facts on proper staffing, effective marketing techniques, and maintaining your day-to-day schedule Whatever your plans, large or small, each chapter can help you experience the satisfaction of establishing and building your own restaurant Look for useful charts and worksheets throughout the book, including: Concept Worksheet Scale Drawing for a Restaurant Kitchen Food Cost Worksheet Equipment Checklists Sample Job Description, Position Requirements, and Advertisement Arthur L Meyer is a restaurant and bakery consultant who has cooked professionally since 1963 in New York, San Francisco, San Antonio, and Austin He has taught cooking internationally, is considered an expert on world cuisines, and has achieved Master status in baking He is the author of The Houston Chef’s Table (Globe Pequot Press), Texas Tortes, Baking Across America, Corsican Cuisine, Danish Cooking and Baking Traditions, and coauthor of The Appetizer Atlas, which won Best in the World in 2003 from Gourmand Cookbook Awards He lives in Austin, Texas how to open and operate a Restaurant Everything you need to know to run a profitable and satisfying restaurant Determine demographics and location Decide on food style and pricing Understand taxes, zoning, and insurance Plan your menu Open your doors how to open and operate a Restaurant Jon M Vann is a self-taught chef who has worked in and opened many restaurants He is currently working on a culinary tourism guide to Thailand, Savoring Siam: A Chef’s Culinary Adventures in Thailand, as well as The Cocktail Cupboard: Bar Supplies for the New Mixologist He is a longtime contributer to the Austin Chronicle and is coauthor of The Appetizer Atlas A freelance food writer who works with Art Meyer as an associate in his restaurant consulting firm, and he lives in Driftwood, Texas 1st edition Front cover bottom image licensed by Dreamstime.com Front cover top and back images licensed by Shutterstock.com Arthur L Meyer and Jon M Vann ® globe pequot press Learn all about opening your restaurant—from deciding on a name and establishing a menu to planning the design and layout of both the front of the house and the kitchen—in this comprehensive guide that takes you through every aspect of setting up and running a thriving restaurant Get the facts on proper staffing, effective marketing techniques, and maintaining your day-to-day schedule Whatever your plans, large or small, each chapter can help you experience the satisfaction of establishing and building your own restaurant Look for useful charts and worksheets throughout the book, including: Concept Worksheet Scale Drawing for a Restaurant Kitchen Food Cost Worksheet Equipment Checklists Sample Job Description, Position Requirements, and Advertisement Arthur L Meyer is a restaurant and bakery consultant who has cooked professionally since 1963 in New York, San Francisco, San Antonio, and Austin He has taught cooking internationally, is considered an expert on world cuisines, and has achieved Master status in baking He is the author of The Houston Chef’s Table (Globe Pequot Press), Texas Tortes, Baking Across America, Corsican Cuisine, Danish Cooking and Baking Traditions, and coauthor of The Appetizer Atlas, which won Best in the World in 2003 from Gourmand Cookbook Awards He lives in Austin, Texas how to open and operate a Restaurant Everything you need to know to run a profitable and satisfying restaurant Determine demographics and location Decide on food style and pricing Understand taxes, zoning, and insurance Plan your menu Open your doors how to open and operate a Restaurant Jon M Vann is a self-taught chef who has worked in and opened many restaurants He is currently working on a culinary tourism guide to Thailand, Savoring Siam: A Chef’s Culinary Adventures in Thailand, as well as The Cocktail Cupboard: Bar Supplies for the New Mixologist He is a longtime contributer to the Austin Chronicle and is coauthor of The Appetizer Atlas A freelance food writer who works with Art Meyer as an associate in his restaurant consulting firm, and he lives in Driftwood, Texas 1st edition Front cover bottom image licensed by Dreamstime.com Front cover top and back images licensed by Shutterstock.com Arthur L Meyer and Jon M Vann ® globe pequot press ... serve typical and/ or creative American fare, as cafeterias Breakfast items, also typically American, are offered in restaurants that are usually open only for breakfast and lunch Bars and grills,... an area and you don’t want to serve the same product as your competitors Make sure your menu is balanced and has broad appeal to a wide range of tastes Unless it’s “calamari” with marinara sauce,... space and adapt it as a restaurant? What size restaurant are you envisioning? (Small restaurants seat fewer than forty guests and very large restaurants have over 150 seats.) From a practical standpoint,