Create a calendar with the recommended maintenance dates for all parts and equipment, including monthly, quarterly, semi-annual and annual checks.
The schedule should note when air-conditioning-equipment air filters should be changed (at least quarterly), exhaust- and supply-fan bearings should be lubricated, and when thermostats on cooking and air-conditioning equipment should be calibrated.
1. An area for the hostess to take reservations with a place to store menus.
2. Cashier's area where customers may pay when exiting the restaurant.
3. Seating for customers that are waiting to be served.
Kitchen - The size needed will depend on your concept.
1. This area should have shelves for equipment, utensils and ingredients.
2. Prep tables
3. Stoves, ovens, broilers, fryers, cooking range, griddle, serving plates, ets.
4. Dish washer, dish washing sinks and cleaning supplies.
Food storage area - Walk in cooler, walk in freezer, dry food storage area with lots of shelving..
Office - Desk, file cabinet and office supplies
Employee area - An area for employees to hang their coats, and store their personal items.
Dining Room - Tables, booths, drink counter with coffee and supplies.
Some important things to think about that may help your business become a success are:
Traffic : Foot and motor traffic counts and surveys are an important start. You can get traffic counts from a real estate firm, demographic firm, planning commission, or highway department. You will want to pick a location that has high traffic counts at the peak times you serve your food. One way is access this is to park at the site at different times of the day, including week-ends and get some figures for yourself.
If you are in a downtown area you will need to access the foot traffic. The type of foot traffic will also have a bearing on the concept you choose.
Visibility - Corner locations are great if access from traffic is easy. End locations are the best idea for strip malls. Free standing restaurants with lots of parking are ideal.
Signs can help your visibility, but are heavily regulated by city regulations as to the size and locations they can be put.
Downtown locations should consider using sandwich board signs or easels to put daily specials on outside to draw attention to foot traffic.
Readily Accessible Parking - This is a must, customers need to be able to find a place to park or they may consider it to be more hassle than it's worth, especially if they are in a hurry.
Reasons for writing a business plan include:
What makes a successful business plan?
Family Dining . . .
Casual Dining . . .
Fine Dining . . .
Ethnic Restaurants: Chinese, Italian, Mexican, Caribbean, English, French, German, Indian, Japanese, Korean, Mediterranean, Thai and Vietnamese.
The core menu concept is the main product line of your menu (Italian food, hamburgers, etc.) and this will define your decor, ambiance, and style of your restaurant establishment.
Restaurants are generally classified into three groups:
1. Quick Service - Also known as fast-food restaurants. They offer limited menus that are prepared quickly. They usually have drive-thru windows and take-out.
2. Midscale - They offer full meals at a medium price that customers perceive as "good value." They can be full service, buffets or limited service with customers ordering at the counter and having their food brought to them.
3. Upscale - Offer high quality cuisine at a high end price. They offer full service and have a high quality of ambience.
QSR (quick service restaurants) is a specific type of restaurant characterized both by its fast food cuisine and by minimal table service. Food served in fast food restaurants typically caters to a "meat-sweet diet" and is offered from a limited menu; is cooked in bulk in advance and kept hot; is finished and packaged to order; and is usually available ready to take away, though seating may be provided. Fast food restaurants are usually part of a restaurant chain or franchise operation, which provisions standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels.
Variations on the fast food restaurant concept include fast casual restaurants which have higher sit-in ratios, and customers can sit and have their orders brought to them.
Target Market Analysis - This will show who your main projected customer is.
The type of concept you will choose will determine the following
areas in your restaurant planning.
