Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment

by Fullen, Sharon L.

• ISBN13: 9780910627245
• ISBN10: 091062724X
• Format: Paperback
• Copyright: 2002-10-01
• Publisher: Atlantic Pub Co

Summary

The books in this series from the editors of the "Food Service Professional" are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Every paragraph in each of the books is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas.

Table of Contents

Introduction
Research & Planning
Exploring Yourself	7	(1)
A Restaurant Serves More than Food	8	(1)
Create Your Vision	9	(1)
What's on the Menu?	10	(2)
Research and Analysis	12	(2)
Visit Your Competition	14	(1)
Who Is Your Idea Customer?	15	(1)
Location, Location, Location	16	(2)
Feasibility Studies and Analysis	18	(1)
Get Out Your Calculator	19	(1)
Writing a Business Plan	20	(2)
Should You Do It Yourself?	22	(1)
Who Pays for What?	23	(2)
Building Your Team
Consult the Experts	25	(1)
How Consultants Get Paid	26	(2)
How To Select Restaurant/Food Service Consultants	28	(1)
Commercial Real Estate Broker	29	(1)
Your Construction Team	30	(2)
Your Business Team	32
Leading Them All	31	(4)
All Those Workers and No Work!	35	(2)
Licenses, Bonds and Insurance	37	(2)
Construction & Renovation
Selecting the Perfect Site	39	(2)
Building Permits and codes	41	(1)
Transforming Building into Restaurants	42	(2)
New Construction Timeline	44	(1)
Open for Business During a Renovation	45	(1)
Working in a Construction Zone	46	(2)
Creating Environments That Work with People	48	(1)
Will You Have Enough Dining Space?	49	(2)
Traffic and Workflow	51	(1)
More Workflow Advice	52	(1)
Back-of-the-House	53	(2)
Environmental & Safety Issues
General Issues	55	(1)
Real and Perceived Cleanliness Issues	56	(1)
The Air We Breathe	56	(2)
Outdoor Air Quality Issues	58	(2)
Water, Water, Everywhere and Not a Drop to Drink	60	(1)
Conserving Energy	61	(1)
Waste Management	62	(2)
It's Good to Be Green	64	(3)
Building Systems
Warm in the Winter and Cool in the Summer	67	(1)
Putting the Fire Out	68	(2)
Hot and Cold Running Water	70	(1)
Sounds Good to Us	71	(1)
Planning and Pre-wiring Specialty Systems	72	(3)
Front of House
The Universe of Theme Restaurants - Develop a Theme	75	(2)
Creating a Design Focal Point	77	(1)
All in the Family	78	(2)
The Night Life	80	(1)
Show Time - Display Kitchens	81	(2)
The Best Seats in the House	83	(1)
First Impressions	84	(1)
May I Take Your Coat?	85	(2)
Dining Alfresco	87	(1)
Colors That Compliment	88	(1)
The Ancient Art of Feng Shui	89	(2)
Add a Touch of Green	91	(1)
Commissioning Artists	92	(1)
Music to Stimulate, Soothe and Woo	93	(2)
Let There Be Light	95	(2)
Ceilings	97	(1)
Covering Your Floors	98	(4)
Seating	102	(1)
Selecting Tables	103	(2)
Seating as Decor	105	(1)
Your Profit Center	106	(1)
Seating as Work (and Play) Areas	107	(1)
Acting as Your Own Decorator	108	(3)
The Smallest Room in the House	111	(1)
Front-of-the-House Support Stations	112	(3)
Back-of-the-House
Streamline Your Activities Back-of-the-House	115	(2)
Fixtures and Equipment	117	(1)
Kitchen Design	118	(1)
Your Chef's Office	119
Plenty of Storage	110	(2)
Working (and Resting) Behind the Scenes	112	(13)
Equipment
The Right Equipment for the Job	125	(1)
Making Wise Equipment Purchases	126	(2)
Which Quality Level?	128	(1)
Equipment Budgeting	128	(2)
Equipment Leasing	130	(2)
Equipment Rental	132	(1)
Should I Buy Used Equipment/Fixtures?	133	(2)
Equipment Suppliers	135	(1)
Washing Dishware	136	(2)
Commercial Dishwashers	138	(1)
Equipment-Specific Tips	139