By Costas Katsigris, Chris Thomas
The new version of a favourite Resource!
From the decor that is helping outline the customer's adventure, to the stairs taken to conform with office security and health and wellbeing rules, to the capital investments in significant equipment,a well-designed foodservice facility blends many alternative parts right into a sensible and exciting entire. Decision-makers who comprehend those varied components and the way they interact will achieve the ample rewards that come from sturdy layout offerings in a restaurant or foodservice endeavor.
Design and gear for eating places and Foodservice, 3rd Edition takes a accomplished method of making plans and constructing a restaurant or foodservice house. This "go-to guide"encompasses every thing from making a eating place suggestion to holding a commercial-grade oven, and is exclusive in its awareness to either the back and front of the house.
Revised and up-to-date with the newest foodservice tendencies, this new 3rd variation features:* New and increased assurance of eco-friendly layout, together with power and water use, recycling and waste streams, smarter use of area, and LEED "green building" rules* New info on know-how use in foodservice* insurance of layout within the context of traits together with cellular foodservice, multichain operators, branding techniques, layout for smaller areas, and integrating cook-chill tools for quality controls* fresh advancements in gear expertise and gear deciding to buy, financing, leasing, and insuring* the most recent updates on issues together with sanitation practices, more fit cooking oils, and rules equivalent to the american citizens with Disabilities ActClearly geared up for studying, and whole of such assets as callout packing containers, interviews with specialists, take-away issues, and different worthwhile beneficial properties, Design and gear for eating places and Foodservice, 3rd Edition offers hospitality scholars and dealing pros an entire consultant to this crucial topic.
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Extra resources for Design and Equipment for Restaurants and Foodservice: A Management View
This does not include employee benefits (some of which are optional), which add another two to four percent to overall costs. qxd 16 ■ 7/17/08 CHAPTER 1 12:35 AM Page 16 ECONOMICS OF SITE SELECTION Chez Ralph estimates labor costs will be 33 percent of its total sales. qxd 7/17/08 12:35 AM Page 17 SELECTING A SITE Now do you see why the restaurant business is not for the faint-hearted? Sure, you may make $1 million, but you’ll spend almost $730,000 of it on food, drinks, and employees to prepare and serve them.
6. 7. 8. 9. 10. restaurants in your own area that you think meet this challenge especially well, and explain your choices. Using examples from your own dining-out experiences, list and briefly discuss four components of a restaurant’s concept. Think of good examples in your market for each of the four phases of a restaurant’s life cycle, as summarized by Phil Friedman on pages 10–11, and explain your choices. Let’s do some simple figuring. At your own “Chez Restaurant,” you have 200 seats. If each seat is occupied two times at lunch and one time at dinner, and the average check is $10, how much money do you collect in one day?
Qxd 20 ■ 7/17/08 CHAPTER 1 12:35 AM Page 20 ECONOMICS OF SITE SELECTION your site. This also applies to restaurant space in high-rises, shopping malls, and other locations that aren’t necessarily at intersections. Proximity to Workforce. Almost as important as being accessible to the public is the need to be located close to a potential labor pool. Are your employees able to live close by? Do the routes and hours of public transportation systems mesh well with your business? The foottraffic patterns also are worth close examination.