Restaurant Planning, Design, and Construction A Survival Manual for Owners, Operators, and Developers,9780471136989

Restaurant Planning, Design, and Construction A Survival Manual for Owners, Operators, and Developers

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Edition: 1st
ISBN13: 9780471136989
ISBN10: 0471136980
Format: Paperback
Pub. Date: 1997-01-06
Publisher(s): Wiley
List Price: $114.51

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Summary

This book covers all the aspects: preparing the business plan, choosing and managing the development team, design and construction. Practical and detailed information is presented in an accessible format, and includes guidelines, checklists and forms that can be applied directly to projects.

Author Biography

JEFF B. KATZ provides design, development, and project management services to resorts, multiunit restaurant operators, and independent restaurateurs. A graduate of the Cornell University School of Hotel Administration, he has over twenty-five years of experience in restaurant and hotel development.

Table of Contents

1 RESTAURANT DEVELOPMENT
1(14)
Charting the Restaurant Development Process
3(1)
Developing a Restaurant
4(11)
2 CHOOSING AND MANAGING YOUR DEVELOPMENT TEAM
15(54)
Recognizing the Need for Special Talent
18(2)
Assessing Your Strengths
21(3)
Working with Consultants and Other Hired Talent
24(4)
Determining a Consultant's Scope of Services
28(4)
Contracting with Consultants
32(2)
Timing
34(1)
Managing the Development Team
35(2)
Making Decisions
37(3)
Assembling Your Team
40(25)
Following Through
65(4)
3 PREPARING A MARKETABLE BUSINESS PLAN
69(48)
The Components
70(38)
Presentation Guidelines
108(9)
4 REFINING YOUR CONCEPT AND WRITING THE OPERATIONAL PLAN
117(26)
Defining the Essential Elements
119(21)
Preparing the Operational Plan
140(1)
Operational Plan for Remodeling an Exisiting Restaurant
141(2)
5 PREPARING THE DESIGN PROGRAM
143(14)
Elements of the Design Program
147(4)
Design Program Summary
151(6)
6 PLANNING AND DESIGN
157(54)
Roadblocks to Achieving Your Objective
159(2)
Coordination
161(2)
Professional Disciplines and Their Responsibilities
163(2)
The Cost to Build Versus the Cost to Operate
165(4)
The Design Process
169(42)
7 THE CONSTRUCTION PHASE: BUILDING YOUR RESTAURANT
211(32)
Preconstruction Activities
213(7)
Construction
220(16)
Administration
236(5)
Preopening Startup
241(2)
Index 243

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