1
Front Matter
5 chapters2
Part I: The Business Behind the Food
6 chapters- Part I — The Business Behind the Food
- Chapter 1: The Restaurant Business: Why Most Fail, Why Some Succeed, and What You Need to Know Before Day One
- Chapter 2: Concept Development: What Kind of Restaurant, for Whom, in What Market, and Why Yours Is Different
- Chapter 3: Brand, Identity, and Atmosphere: The Name, the Room, and the Feeling You Sell
- Chapter 4: The Business Plan: Financial Projections, Market Analysis, and Convincing Someone to Fund Your Dream
- Chapter 5: Funding the Restaurant: SBA Loans, Investors, Landlord Money, and Equipment Financing
3
Part II: Space: Finding It, Leasing It, Building It
5 chapters- Part II — Space: Finding It, Leasing It, Building It
- Chapter 6: Location, Lease, and Build-Out: Finding and Building Your Space Without Going Bankrupt Before Opening
- Chapter 7: Designing the Restaurant: Floor Plan, Kitchen Layout, Equipment, and Capacity
- Chapter 8: Legal Foundations: Entity, Licenses, Permits, the Liquor License, and Insurance
- Chapter 9: Opening: The Pre-Opening Countdown, Hiring Up, Soft Open, and the First Ninety Days
4
Part III: The Product: Menu, Cost, Kitchen, and Bar
8 chapters- Part III — The Product: Menu, Cost, Kitchen, and Bar
- Chapter 10: Menu Development: Design, Pricing, Engineering, and the Menu as Your Most Important Marketing Tool
- Chapter 11: Food Costing: Recipe Costing, Plate Cost, Food Cost Percentage, and Why 28–32% Keeps You Alive
- Chapter 12: Menu Engineering: Stars, Plowhorses, Puzzles, and Dogs
- Chapter 13: Purchasing and Inventory: Vendors, Ordering, Receiving, Storage, and Controlling Waste
- Chapter 14: Kitchen Operations: Workflow, Stations, Prep Systems, and the Organized Chaos of Service
- Chapter 15: Bar and Beverage Management: Pour Cost, Inventory Control, Cocktail Programs, and Wine Lists
- Chapter 16: The Wine Program: Buying, Listing, Pricing, Storing, and Actually Selling Wine
5
Part IV: People
6 chapters- Part IV — People
- Chapter 17: Hiring: Finding Cooks, Servers, Bartenders, and Hosts in an Industry with 75% Annual Turnover
- Chapter 18: Training: Service Standards, Menu Knowledge, Safety, and Building a Team That Represents Your Brand
- Chapter 19: Labor Management: Scheduling, Labor Cost Control, Overtime, and the Balancing Act of Staffing
- Chapter 20: Employment Law and Compliance: Wage and Hour, the Tip Credit, Overtime, and Harassment
- Chapter 21: Leadership and Culture: Preventing Burnout, Managing Conflict, and Why Your Best People Leave (and How to Stop Them)
6
Part V: Service: Running the Room
6 chapters- Part V — Service: Running the Room
- Chapter 22: Front of House Operations: Service Flow, Table Management, Reservation Systems, and Guest Experience
- Chapter 23: Hospitality and the Guest Experience: Service Recovery, Reviews, and the Second Visit
- Chapter 24: Revenue Management: Covers, Seat Turns, RevPASH, and Pricing the Room
- Chapter 25: Health and Safety: Health Department Inspections, HACCP, Food Safety Certification, and What Gets You Shut Down
- Chapter 26: Technology: POS Systems, Online Ordering, Delivery Platforms, Reservation Tech, and the Digital Restaurant
7
Part VI: Channels
5 chapters- Part VI — Channels
- Chapter 27: Marketing on a Restaurant Budget: Social Media, Reviews, Local SEO, Events, and the \$0 Marketing Plan
- Chapter 28: Delivery, Takeout, and Off-Premise: The Channel That Changed the Industry (and How to Make It Profitable)
- Chapter 29: Catering, Private Events, and Banquets: Selling the Room and the Kitchen by the Head
- Chapter 30: Food Trucks, Pop-Ups, and Ghost Kitchens: Lower-Risk Entry Points into the Restaurant Business
8
Part VII: The Money
5 chapters- Part VII — The Money
- Chapter 31: Restaurant Accounting: P&L Statements, Cash Flow, Prime Cost, and the Numbers You Must Know Weekly
- Chapter 32: Break-Even Analysis: How Many Covers Per Night to Keep the Lights On
- Chapter 33: Cash Flow and Working Capital: The Thing That Actually Closes Restaurants
- Chapter 34: Financial Controls: Theft Prevention, Cash Handling, Inventory Variance, and Closing the Leaks
9
Part VIII: What Comes Next
7 chapters- Part VIII — What Comes Next
- Chapter 35: Growth Decisions: A Second Location, Franchising, Catering, Retail Products, and When to Expand
- Chapter 36: Franchising: Buying a Franchise, and Franchising Your Own Concept
- Chapter 37: Multi-Unit Management: Systems, Standards, and Running What You Can't Watch
- Chapter 38: Sustainability in Restaurants: Food Waste, Energy, Sourcing, and Running a Restaurant That Doesn't Destroy the Planet
- Chapter 39: When It's Not Working: Pivoting, Restructuring, and Closing with Dignity
- Chapter 40: The Restaurant Career: From Line Cook to Owner — Skills, Timing, Capital, and the Long Road
10
Appendices
14 chapters- Appendix A — Key Formulas, Ratios, and Benchmarks
- Appendix B — The Recipe Cost Card Library
- Appendix C — The Business Plan Workbook
- Appendix D — Law, Licensing, and Compliance Reference
- Appendix E — Food Safety Reference
- Appendix F — The Worksheet Toolkit
- Appendix G — Purchasing and Inventory Reference
- Appendix H — Worked Financial Examples
- Appendix I — Careers and Certifications
- Appendix J — The Twelve-Month Opening Timeline
- Answers to Selected Exercises
- Glossary
- Bibliography
- Index
11
Instructor Guide
5 chapters12
Instructor Guide: Chapter Notes
40 chapters- Chapter 1 — Teaching Notes
- Chapter 2 — Teaching Notes
- Chapter 3 — Teaching Notes
- Chapter 4 — Teaching Notes
- Chapter 5 — Teaching Notes
- Chapter 6 — Teaching Notes
- Chapter 7 — Teaching Notes
- Chapter 8 — Teaching Notes
- Chapter 9 — Teaching Notes
- Chapter 10 — Teaching Notes
- Chapter 11 — Teaching Notes
- Chapter 12 — Instructor Material
- Chapter 13 — Teaching Notes
- Chapter 14 — Instructor Material
- Chapter 15 — Instructor Material
- Chapter 16 — Instructor Material
- Chapter 17 — Teaching Notes
- Chapter 18 — Instructor Material
- Chapter 19 — Teaching Notes
- Chapter 20 — Instructor Material
- Chapter 21 — Instructor Material
- Chapter 22 — Instructor Material
- Chapter 23 — Instructor Material
- Chapter 24 — Instructor Material
- Chapter 25 — Instructor Material
- Chapter 26 — Teaching Notes
- Chapter 27 — Instructor Material
- Chapter 28 — Instructor Material
- Chapter 29 — Teaching Notes
- Chapter 30 — Instructor Material
- Chapter 31 — Teaching Notes
- Chapter 32 — Instructor Notes
- Chapter 33 — Instructor Material
- Chapter 34 — Instructor Notes
- Chapter 35 — Instructor Material
- Chapter 36 — Instructor Notes
- Chapter 37 — Instructor Material
- Chapter 38 — Instructor Material
- Chapter 39 — Instructor Material
- Chapter 40 — Instructor Material
13
Instructor Guide: Discussion Guides
40 chapters- Chapter 1 — Discussion Guide
- Chapter 2 — Discussion Guide
- Chapter 3 — Discussion Guide
- Chapter 4 — Discussion Guide
- Chapter 5 — Discussion Guide
- Chapter 6 — Discussion Guide
- Chapter 7 — Discussion Guide
- Chapter 8 — Discussion Guide
- Ch09 Discussion
- Chapter 10 — Discussion Guide
- Chapter 11 — Discussion Guide
- Ch12 Discussion
- Chapter 13 — Discussion Guide
- Ch14 Discussion
- Ch15 Discussion
- Ch16 Discussion
- Chapter 17 — Discussion Guide
- Ch18 Discussion
- Discussion Guide
- Ch20 Discussion
- Ch21 Discussion
- Ch22 Discussion
- Ch23 Discussion
- Ch24 Discussion
- Ch25 Discussion
- Chapter 26 — Discussion Guide
- Ch27 Discussion
- Ch28 Discussion
- Chapter 29 — Discussion Guide
- Ch30 Discussion
- Chapter 31 — Discussion Guide
- Ch32 Discussion
- Ch33 Discussion
- Ch34 Discussion
- Ch35 Discussion
- Ch36 Discussion
- Ch37 Discussion
- Ch38 Discussion
- Ch39 Discussion
- Ch40 Discussion
14
Instructor Guide: Assessment
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