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Table of Content
7 Consideration Opening a Restaurant
Planning
 Blue Print
 Develop a Business Plan
 Location
 Target ...
7 Consideration Opening a Restaurant
1. Decide on a Concept
Design a hypothetical menu and make sure its something you hav...
3. Go on the Fantasy Location Search
This is where you get to have fun and taste the dream a little bit. This is also wher...
5. Build Your Model Restaurant
Get out the old Excel spreadsheet or your favorite college ruled legal sized writing pads —...
that figure down to weekly and daily expenses, and this will tell you basically how many
customers you will need to be a s...
Planning
Our Planning of Restaurant consist based on some
factors such as:
1. Blue Print of Our Restaurant
2. Develop A Business Plan
We have emphasis upon our target sell. And motivate our
employee enoughto get fulfill their tar...
team goals. It is up to the manager to recognize which goals need
to be planned within his or her individual area.
3. Our ...
 Distribute Paper Momey
 Offer good parking
 Take away service
Vegetarians
Eco-conscious people
Business people
Sports ...
Promotional Flexibility:
DairyQueen beganimplementingdigitalmenu messaging becauseit offered
the flexibility and capacity ...
Exciting Interactivity:
When restaurateurscancomeup with creative, attractivegraphicdesign
and then placeit in the custome...
Restaurant Management & Operations
ActualUsage
The amount of food product and suppliesthat arephysically used in a given
t...
Full-Service Restaurant
Operationsthat offer guests completetable serviceincluding seating guests,
taking beverageand food...
Restaurant Menu
When starting a new restaurant, creating the menu is one of the most-important
responsibilities that you w...
Include photos of the dishes in your menu. With a large photo of a featured dish on the
menu, customers will be more likel...
as well.
Leading
Communication:
Many common problems in restaurants result from poor communication
and could be avoided by implemen...
Motivation
Competitive salaries
It is very useful to enquire as to what the salaries are in other establishments so you ca...
Controlling Cost of Food & Labor
PerformFood Cost Calculations
The first step in controlling foods costs is to determine w...
how many meals you comp or replace to determine if the problem is a particular cook or
one or two dishes you need to elimi...
Our Location
Selecting Location is an important task to open a restaurant. After research
of market we select our location...
is in-line with your business plan's projected profit so that you do not
become building-poor.
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Assignment on Set up A Restaurant

This is the simple and primary ideas of set up a new restaurant.
And specimen of a new restaurant.

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Assignment on Set up A Restaurant

  1. 1. Table of Content 7 Consideration Opening a Restaurant Planning  Blue Print  Develop a Business Plan  Location  Target Market Organizing  Create Menu  Get Funding Leading  Communicating  Motivating  Inspiring  Encouraging Controlling  Regulative Controls  Financial Controls  Quality Control Work in a Restaurant Know Your Select a Service Style and Food Concept Develop a Business Plan Create a Menu Choose a Location and Layout Get Funding Be Familiar With Safety Regulations Hire Employees
  2. 2. 7 Consideration Opening a Restaurant 1. Decide on a Concept Design a hypothetical menu and make sure its something you have knowledge and passion for. What are your price points going to be? What is socio-economic demographic who can afford these price points? Then find a neighborhood where the earning demographic can support the price points of your concept. 2. Do Some Market Research Find out how many households per restaurant are in your eligible price point range neighborhoods. Find out how many restaurants sell the same thing within 5 miles of that neighborhood. Find out the ratio of residential housetops within 5 miles and how many businesses (large and small) within 3 miles (5 minute drive). These numbers are critical to determining whether you have a better shot at breakfast, lunch, dinner, catering, etc.
  3. 3. 3. Go on the Fantasy Location Search This is where you get to have fun and taste the dream a little bit. This is also where reality has a chance to rear its ugly head. Go visit commercial real estate offices in your selected neighborhoods and get tours of available properties. Don’t get too romantic about any location: You’re still weeks, if not months away from being ready to even consider signing a lease. This is purely a fact-finding mission. 4.Telemarketing for Local Service Providers Call pest control, equipment and refrigeration service contractors, linen services, dishwasher/chemical service companies, and, most importantly, business insurance providers and city and county governmental fees & licensing departments toget monthly, quarterly,and annual costs. Then call your local bar and askthem to double your monthly tab; you’ll be needing a lot more to drink.
  4. 4. 5. Build Your Model Restaurant Get out the old Excel spreadsheet or your favorite college ruled legal sized writing pads — restaurants are never successful when drawn out on standard writing pads.List all your gathered information in a monthly and quarterly format and extend for one full year, then multiply the monthly number by 1.5. This will anticipate forgotten or omitted data and predict price increases in utilities and expenses throughout the year. These figures represent your fixed costs for the year. 6.Add Staff and Food to Determine Sales Let’s figure, in your first year you will run high food costs (40%) and high labor costs (30%), while you figure out customer flow, proper ordering, and scheduling. So multiply your fixed costs by 2.4 and this should give you your total monthly operating expense. Yes it’s very high, but, let’s face it, you might be too for wanting to open this place! Now, divide your total monthly expenses by your average dish price point, distill
  5. 5. that figure down to weekly and daily expenses, and this will tell you basically how many customers you will need to be a success. 7. Panic! If this figure scares the bejesus out of you, then go back and repeat steps 1 through 6 until you find a concept and expense profile you can live with. Thisisthebest way toget realabout thepossibilityofopening a placeofyour own. This virtual model is then whittled down to create your profits by controlling those costs and adding sales volume. The next things to think about arethe role of a consultantsinthis process, locationand design, start- up and marketing costs, and, probably the most difficult issue, funding and finance. Pleasefeel freeto drop me a messagein thecomment sectionbelow and ask me any questions you may have.
  6. 6. Planning Our Planning of Restaurant consist based on some factors such as: 1. Blue Print of Our Restaurant
  7. 7. 2. Develop A Business Plan We have emphasis upon our target sell. And motivate our employee enoughto get fulfill their targeted sale. Especially in the occasion we have to extra concern on sale and be careful about guest service. Planning is an ongoing step and can be highly specialized based on organizational goals, division goals, departmental goals, and
  8. 8. team goals. It is up to the manager to recognize which goals need to be planned within his or her individual area. 3. Our Target Market Teens, students and young adults  Maintain a Website  Focus on Value  Implement Viral Market  Choose Music Carefully Families and children  Make the adults comfortable  Train servers to be polite and patient with children.  Make sure changing stations, high chairs, sippy cups and bibs are readily available.  Provide children with toys, crayons and paper at the table, but only after asking permission from the parents.  Give families an oversized table to allow them enough room to spread out. For example, if a family of four comes in, seat them at the table for six. Seniors  Retirees Have Money  Senior Citizens like Having Fun  The Population is Growing Empty nesters Tourist
  9. 9.  Distribute Paper Momey  Offer good parking  Take away service Vegetarians Eco-conscious people Business people Sports fans Gay community After-bar crowd Happy hour crowd  To increase sales during slow hours.  Toattract customers who might not otherwise try your restaurant.  Toshowcase your appetizers and/or drinks at a good value.  Toencourage customers to associate your restaurant with “fun.”  Toattract a specific market during a specific time. For example, you may use a Happy Hour to target Sunday football fans, businesspeople getting off work, the weekend brunch crowd, etc. Lunch break crowd  Discount for large parties  Social Media  Offer delivery to local Business Music lovers Restaurant Marketing
  10. 10. Promotional Flexibility: DairyQueen beganimplementingdigitalmenu messaging becauseit offered the flexibility and capacity to promote over 47 different menu types. The result showed that in most cases, items featured on digital signage boards increased in sales from year to year. Improved Sales: Digital menus can play an especially important role in improving sales in this, the digital age of communication. Wendy’s restaurants have also seen sales improve by 12 to 13 percent in restaurants with digital signage in comparison to those with traditional signage. Tablet Menus For The Table: While digital menu boards and signage have been helpful in quick serve restaurants, digital tablet menus work especially well for sit-down restaurants. Theseitemsareuseful for manyof the samereasons mentioned above, but the concept of handheld or tableside technology can make more sense in a fine dining or sit-down restaurant. Many customers are already accustomed to using iPads and other handheld devices in their everyday lives.
  11. 11. Exciting Interactivity: When restaurateurscancomeup with creative, attractivegraphicdesign and then placeit in the customers’hands to explore, the dining experience becomesmore interactive. Customersmayeven be ableto offer comments or input marketing data onthe spot, yet without feeling pressured. Interactivitycanmakethe customer feel more involved during thedining process, and may even improveloyalty. Improved Communication: Wired magazinesuggeststhat placing iPadsinthehands of customersisthe best new way to promote restaurant marketing and menu communication. The trend is most often seen in forward-thinking fine dining restaurants. These typesofmenusaredesigned toimproveinternalmenu communication in ways like these:  Better visibility. Tablets are bright, with clean design and manual zooming abilities, excellent for dimly lit dining rooms or anyone with poor eyesight.  Searchable. The menu is scrollable and searchable, making it easy to look for particular items. This is especially useful for a menu with a lengthy wine list.  Easy alterations. When the restaurant runs out of a daily special or wants to update a certain item, the digital process can make this look nicer, cut down on printing costs, and eliminatedisappointmentwhen something is sold out.
  12. 12. Restaurant Management & Operations ActualUsage The amount of food product and suppliesthat arephysically used in a given timeperiod. BackoftheHouse (BOH) The area of therestaurant or food serviceoperationthat customerstypically do not access, such as the manager’soffice, the kitchenarea, the storage areasand the employee breakroom. Build-to-Amount The amount of a certainproduct therestaurantshould alwayshave on hand. When ordering, managersessentiallyneed to build their up inventory to the appropriate build-to amount. This is another term for par level. Cash Flow The movement of moneys withina restaurant business, specificallyincome and expenses. CasualDining Restaurant Full-service restaurants are geared more toward the every-day dining experience. Thedécor, food and servicetends to be moreinformaland often more family oriented than fine-dining restaurants. FIFO The first-in, first-out method of rotationused in restaurantstoavoid expirationbyusing up older productsbeforenewer ones.
  13. 13. Full-Service Restaurant Operationsthat offer guests completetable serviceincluding seating guests, taking beverageand food orders, delivering food and clearing the table. These restaurantsoftenemploy hosts or hostesses, servers and bartenders to deliver full tableservice. Inventory The physicalfood, beveragesand supplies therestaurant hason the line or in its storageareas. Menu Price The selling pricefor a restaurant’sgoods, often obtained bytaking the food cost of the menu item and dividing by the desired food cost percentage. Shelf-life The length of time until a food or beverageproduct expireson the shelves. Tips The money guests customarilypayservers and other restaurant workersfor good serviceduring the dining experience. Tipsusually supplement restaurant workers’overall income. Waste The food or supplies that are spilled, burned, incorrectly prepared or otherwise misused or expired and thrown away. High waste will negatively affect food cost.
  14. 14. Restaurant Menu When starting a new restaurant, creating the menu is one of the most-important responsibilities that you will undertake as the restaurant owner. The items you put on your menu will be responsible for bringing in the revenue that it takes to run the business. We considers some steps to create our restaurant menu: Step 1 Promote your most-profitable items. These are the items that have a low cost for the ingredients and can be sold at a high market. These items may require a very small amount of time from your staff toprepare. Focus on promoting these items over the other offerings. If you can steer people into items you want them to order, it can significantly improve your profit margins. Step 2 Emphasize the items that you want ordered with menu design tricks. A talented graphic designer can help emphasize something on the page. For example, drawing a colorful box around a featured item can naturally draw the eye of the customer to that offering. The layout of the menu can have a drastic impact on what the customer’s order. If you are featuring your most-profitable items, it will lead to more profit for you in the long run. Step 3 Use relative pricing to make some of your most-profitable items look more attractive. For example, if you have one dish that is priced significantly higher than the others, it may make the rest of the dishes look more attractive. If one dish is priced at $35, the $20 plate does not seem as expensive. While this will not always work, it can influence many customers. Step 4 Put your best offerings at the top of the category. Most restaurants place their most- profitable items at the top of a particular food category. The majority of orders come from that section, so it only makes sense to put your best dish in that slot. Step 5
  15. 15. Include photos of the dishes in your menu. With a large photo of a featured dish on the menu, customers will be more likely toorder it. If the customer has no idea what the food looks like, he may be hesitant to give it a try. Specimen of Menu This is a sample menu of our Restaurant.This is not final at all. It could be develop later as per company policy. And menu will include some foreign menu like: Chinese,Thai and Indian Food
  16. 16. as well.
  17. 17. Leading Communication: Many common problems in restaurants result from poor communication and could be avoided by implementing simple workplace procedures. Creating proper two-way contact policies can help you avoid staffing, scheduling, reservations, and order and inventoryproblems. Somefeatureof communication:  Featuresof the day, including additionalnotesregarding thefeatures.  Any promotionsyou have running  Any contestsor incentivesyou are running  Policychangesor planned enforcement  What thedaily side work or sanitationdutiesareand who they will be assigned to  Tipsof the day, from up-selling and menu knowledge, servicetipsto cooking skills. There are many benefits to having regular pre-shift meetings:  Creating a positivework environment  Happy customers  Makemore money The following are the top five personal qualities or skills potential employers seek: 1. Communicationskills(verbal and written) 2. Strong work ethic 3. Teamworkskills (works well with others, group communication) 4. Initiative 5. Analyticalskills
  18. 18. Motivation Competitive salaries It is very useful to enquire as to what the salaries are in other establishments so you can compare them to the ones you offer. You can easily see what a big problem you would have is one of your experienced and reliable staff members leaves to work for your competition. Recognize and reward good results There are various situations in which you can praise the good results of your staff: compliments from satisfied customers, helping a colleague in his/her station, an innovative idea to improve business are some of many. You must recognize those moments and let your staff know you are aware of their effort. A couple of words of praise can be the first step. Working hours How to motivate team in your restaurant if your staff working overtime? Overtime not discussed and agreed with employees can cause discontent. Stick to agreed shifts and working hours and reduce the risk of causing dissatisfaction. Introduce the possibility of employees seeing their schedule in advance so they can plan their free time and be relaxed. Socialize with your staffoff the clock In addition to annual vacations of your staff, think about socializing with them outside of working hours, for example throwing an informal barbecue or a Sunday lunch party, where everyone can feel they are a part of the team and have fun. Result of these gatherings, popularly called team building, are trust and togetherness. Incentives A loss of an employee means you will have to spend money on replacement and training of a new one. In the meantime your schedule will be incomplete and the service below your desired level. However, if an existing employee knows they will get a bonus for the extra effort he/she puts in, it is very likely the service will not suffer and dedication from your staff will remain unaffected.
  19. 19. Controlling Cost of Food & Labor PerformFood Cost Calculations The first step in controlling foods costs is to determine what they are, per diner. You can do this by calculating the expense of each ingredient that goes into each dish, or divide the total number of diners you serve per month by your monthly food costs. Food costs include the cost of the food, delivery, interest on those purchases, spoilage, theft and make-good meals returned for lack of quality. Evaluate Menu Planning Knowing the food costs of individual dishes lets you determine whether they belong on your menu. For example, if your overhead cost per customer is $7 and your food cost for a specific lunch dish is $4, your cost to serve that customer is $12. Customers must pay $11, as well as for a drink, tip and tax, and your desired profit margin, which brings the bill to more than $15. Reduce Waste andTheft Use ordering, inventory and security techniques that reduce food from going bad or being stolen. Keep track of monthly and annual traffic to better project demand and prepare for sales peaks and valleys. Record how many dishes are returned each service and why, and
  20. 20. how many meals you comp or replace to determine if the problem is a particular cook or one or two dishes you need to eliminate Schedule StaffEfficiently Review your expected tables for each service during the week and mix your staff to ensure you don’t end up with all rookies during one lunch rush and all veterans during a slow dinner. Have fewer staff members for set-up and takedown than during a service to minimize your costs. Cross-TrainStaff The more each staff member can do, the more productivity you’ll receive from each. Slow servicecan doom a restaurant ascustomers leave or make the decision not toreturn. Train your prepcooks topreparemenu items and managers and bus staff toservediners to help out during rush periods. ImproveStaff Quality Restaurants rely on repeat customers and sales of non-entrée items to maximize revenues.Paying the least amount for dining room staff can lead tofrequent turnover and poor customer service. Consider paying high-quality, trained staff more and teach them to know how to sell specials, upsell appetizers, desserts and drinks, remember regular customers and their preferences and work with your kitchen staff to get orders in and out quickly.
  21. 21. Our Location Selecting Location is an important task to open a restaurant. After research of market we select our location In Zigatola Dhanmondi Dhaka depends on our target customers. This is such road where school collage University Corporate Office and residential are nearby this location. The old saying of "location, location, and location" is vital in the restaurant world. It is important to find a location that has a continuous stream of traffic, convenient parking, and is in proximity to other businesses (especially if you're catering to the lunch crowd). And don't forget to revisit your business plan to make sure you are close to your target market. If you are opening a restaurant/nightclub, it may not be the best idea to open it in the vicinity of retirement homes. In addition, make sure your monthly rent
  22. 22. is in-line with your business plan's projected profit so that you do not become building-poor.

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