what do you consider for putting up a business? Now a days it is really hard to put up a new business.

More like very risky. There should be a lot of preparations. Planning, goal setting etc. . How about you guys? what do you consider for putting up a business?

Restaurant
A restaurant ( /rstrnt/ or /rstrnt/; French: [s.t.]) is an establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models. While inns and taverns were known from antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there. Modern restaurants are dedicated to the serving of food, where specific dishes are ordered by guests and are prepared to their request. The modern restaurant originated in 18th century France, although precursors can be traced back to Roman times.[1] A restaurant owner is called a restaurateur ( /rstrtr/); both words derive from the French verb restaurer, meaning "to restore". Professional artisans of cooking are called chefs, while preparation staff and line cooks prepare food items in a more systematic and less artistic fashion.

How to Start a Restaurant

Whether you want to serve fast food, steak, pizza or coffee, start your journey here with this comprehensive guide to launching your own food establishment.

Editor's note: This article was excerpted from our Restaurant start-up guide, available from SmallBizBooks.com. As increasing numbers of consumers want to dine out or take prepared food home, the number of food-service operations has skyrocketed from 155,000 about 30 years ago to nearly 900,000 today. But there's still room in the market for your food-service business. Shifting demographics and changing lifestyles are driving the surge in food-service businesses. Busy consumers don't have the time or inclination to cook. They want the flavor of fresh bread without the hassle of baking. They want tasty, nutritious meals without dishes to wash. In fact, the rise in popularity of to-go operations underscores some clear trends in the food-service industry. More and more singles, working parents and elderly people are demanding greater convenience when it comes to buying their meals.

Though the future looks bright for the food-service industry overall, there are no guarantees in this business. Even the most successful operators will tell you this isn't a "get rich quick" industry. It's more like a "work hard and make a living" industry. A hard reality is that many restaurants fail during their first year, frequently due to a lack of planning. But that doesn't mean your food-service business has to be an extremely complex operation. In fact, the more streamlined you can make it, the better your chances for success. Robert V. Owens, owner of RV's Seafood Restaurant, a casual seafood restaurant in Nags Head, North Carolina, observes, "The restaurant business is a simple business that people make complicated." His formula for success is quality food, good service and great people--an approach that's worked for him for nearly a quarter century.
Target Markets:

No single food-service operation has universal appeal. This is a fact that many newer entrepreneurs have trouble accepting, but the reality is that you will never capture 100 percent of the market. When you try to please everyone, you end up pleasing no one. So focus on the 5 or 10 percent of the market that you can get, and forget about the rest. With that said, who is eating at restaurants? Let's look at the main market categories of foodservice business customers:

Generation Y. This generation, also tagged the "millennial generation," the "echo" or the "boomlet" generation, includes those born between 1980 and 2000. Generation Y is the most ethnically diverse generation yet and is more than three times the size of generation X. They are a prime target for a food-service business. Members of Generation Y go for fast-food and quickservice items. About 25 percent of their restaurant visits are to burger franchises, follow by pizza restaurants at 12 percent. Generation X. Generation X is a label applied to those who were born between 1965 and 1977. This group is known for strong family values. While earlier generations strove to do better financially than their parents, Gen Xers are more likely to focus on their relationship with their children. They are concerned with value, and they favor quick-service restaurants and midscale operations that offer all-you-can-eat salad bars and buffets. To appeal to this market group, offer a comfortable atmosphere that focuses on value and ambience. Baby boomers. Born between 1946 and 1964, baby boomers make up the largest segment of the U.S. population. Prominent in this generation are affluent professionals who can afford to visit upscale restaurants and spend money freely. During the 1980s, they were the main customer group for upscale, trendy restaurants. In the 1990s, many baby boomer were twoincome households with children. Today, those on the leading edge of the boomer generation are becoming grandparents, making them a target of restaurants that offer a family-friendly atmosphere and those that provide an upscale, formal dining experience. Empty nesters. This group consists of people in the age range between the high end of the baby boomers and seniors (people in their early 50s to about age 64). Empty nesters typically have grown children who no longer live at home, and their ranks will continue to increase as the baby

boomers grow older and their children leave home. With the most discretionary income and the highest per-capita income of all the generations, this group typically visits upscale restaurants. They are less concerned with price and are more focused on excellent service and outstanding food. Appeal to this group with elegant surroundings and a sophisticated ambience.

Seniors. The senior market covers the large age group of people age 65 and older. Generally, the majority of seniors are on fixed incomes and may not often be able to afford upscale restaurants often, so they tend to visit family-style restaurants that offer good service and reasonable prices. "Younger" seniors are likely to be more active and have more disposable income than "older" seniors, whose health may be declining. Seniors typically appreciate restaurants that offer early-bird specials and senior menus with lower prices and smaller portions, since their appetites are less hearty than those of younger people.

How to Find the Best Location

A guide to scouting out a location for your food or retail business, sizing up demographics and getting the help you need

Chances are, you've heard the term "location, location, location" more than a few times. But if you're in the throes of creating a spectacular menu for your new restaurant or finding wholesalers for your first retail store, it might not be the first thing on your mind. It's time to put location at the top of your to-do list. If you're preparing to open a food or retail business with a storefront, putting your business in the proper location might be the single most important thing you do at startup. Of course you need a winning product, too, but how will anyone know about that product unless you get them through the door? "In the brick-and-mortar retail world, it's said that the three most important decisions [you'll make] are location, location and location," affirms Irene Dickey, a lecturer in management and marketing at the University of Dayton's School of Business in Dayton, Ohio. "Careful determination of new sites is critical for most retail and consumer service businesses."

Check Your Demographics

Making these determinations can be as simple or as complex as you make it. There are, for instance, sophisticated location analysis tools available that include traffic pattern information, demographic and lifestyle data, and competitive analyses. Adds Dickey: "For a price, a retailer can ask such questions as, 'If I'm looking to add a store to a particular market, what's the optimum level of traffic as it relates to the specific targeted trade area? What is the overall type of traffic? Once consumers are in the store, is there any way to measure the traffic patterns in the store?'" "Do your due diligence," advises Michael Rodelle, director of real estate for the Papa Gino's Inc./D'Angelo Sandwich Shops franchise, based in Dedham, Massachusetts. "Get a demographic overview of the area you're looking at-age, income, households, etc."

In addition, you should look at neighborhood traffic generators, such as other retailers that draw people to the area, industrial or office parks, schools, colleges and hospital complexes. You'll also want to look at both highway and foot traffic. Carlos Silva, cofounder of Memphis Championship Barbecue in Las Vegas, learned all about finding a good location when he and his three co-founders (Dick Hart, Mike Mills and Dan Volland) opened their first restaurant in 1994. "We opened our first business in the middle of nowhere, and we had to work to get people to go to it," says Silva. That's not to say it was a bad location-Silva says it fit in terms of the restaurant's theme. But it did require more of an effort to establish a presence. With three other locations now up and running, one of them inside a casino, the founders seem to have found their groove. "What we've done in Vegas is gone to each corner of the city," says Silva, who says the restaurants' sales have grown 25 percent over last year's, with 60 percent growth projected for 2004. "You're able to get to a Memphis restaurant within 10 minutes."

Look Your Competitors in the Eye

Many experts agree, though, that the answer to where you should locate is more straightforward than many entrepreneurs make it. "Quite simply, the best place to be is as close to your biggest competitor as you can be," says Greg Kahn, founder and CEO of Kahn Research Group in Huntersville, North Carolina, and a behavioral research veteran who's done location research for Arby's, Buffets Inc., Home Depot, Subway and other major and minor players. "Foot traffic is obviously important, but landing the 'perfect' customer is far more crucial. By being in close proximity to your competitors, you can benefit from their marketing efforts."
n other words, your competitors chose their locations based on the ideal demographics of a particular area, says Kahn. In many cases, they've also devoted large portions of their advertising budget toward driving traffic to their locations. "Why spend the money when they've already [spent it] for you?" asks Kahn. "It's that easy." What's more, being located near your competition can be a boon to business, provided you're confident enough in your product to outsell your competitors. "Competition is good," concurs Blake Tartt III, president and CEO of commercial real estate firm New Regional Planning in Houston, known for his work on major malls and other commercial developments. "It makes the retailer or the restaurant bettercompetition breeds more business, more traffic, and that's a positive. If my clients are good, I tell them to go right up against the competition." Of course, it's still a good idea to make your own evaluations of a particular property, even if your competitors seem to be thriving in the area. Staying ahead of the game in this regard will help your business grow should you decide, for instance, that you later want to open another location.

Restaurant Manager Leadership Traits

http://www.restaurantvoice.com/Experienced-Managers/restaurant-manager-leadershiptraits.html
retreived: Saturday,march 10,2012 at 4:00 pm

As a restaurant manager, part of your value to a company comes from your ability to manage certain metrics leading to service excellence and store profitability. Metrics such as Food Cost, Labor, and Ticket Times are things for which you are compensated to manage, monitor and improve. While some restaurant managers think they are also to manage the people in their charge, the exceedingly successful managers realize they are to manage things and lead their people. The following eleven attributes are important factors of leadership every manager desiring to succeed and excel should master: 1. Unwavering Courage This attribute is based upon your knowledge of your abilities, and of your function within the restaurant. No staff member wishes to be dominated by a manager who lacks self-confidence and courage. No intelligent employee will be dominated by such a leader very long. 2. Self-Control The manager who cannot control himself/herself, particularly under pressure, can never control others. Self-control sets a mighty example for your crew, which the more intelligent will emulate, resulting in grace under pressure. 3. Consistent Justice Without a sense of fairness and justice, no manager can command and retain the respect of his staff. Your restaurant's policy handbook should be your first point of reference for maintaining a consistent consequence for specified infractions. Remember, consistency is the key. An effective leader cannot play favorites. 4. Decision Making The manager who wavers in decision-making shows that he is not sure of himself and cannot lead others successfully. 5. Effective Planning The successful leader must plan his work, and work his plan. A manager who moves by guesswork, without practical, definite plans, is comparable to a ship without a rudder. Sooner or later he will land on the rocks. Every restaurant should have Systems in Place which aid in this regard. 6. Doing More than Expected One of the burdens a leader must bear is the necessity of willingness to do more than required of his/her followers. Not only must you be able to manage the training of your staff, you must also be able to perform all functions in your restaurant yourself, at least adequately, in order to help where needed. 7. Pleasant Personality No rude, overbearing, careless manager can become a successful leader. Leadership calls for

respect, of others and of self. Followers will not respect a leader who does not exhibit a pleasant personality. 8. Sympathy & Understanding The successful restaurant manager must be in sympathy with the staff. Their performance affects the success of the restaurant's operations. Therefore, a leader must understand them and their problems and come to their rescue when necessary. The guest is always right, except when they're WRONG. There are times when you as their leader must defend your staff from certain situations. A great leader recognizes those situations. 9. Eye for Detail Successful restaurant leadership calls for an eye for detail. See the restaurant through both the guest's eyes as well as the staff's. Vigilantly seek ways to improve the guest's experience as well as ways to make the job functions of your staff more easily executed. 10. Assume Full Responsibility The successful restaurant manager must be willing to assume responsibility for the mistakes and the shortcomings of the staff. If you try to shift this responsibility, you will not remain the leader. If one of your followers makes a mistake, and shows himself incompetent, the leader must consider that it is a personal failure and take steps to prevent the situation from happening again. 11. Cooperation The successful restaurant leader must understand and apply the principle of cooperation and be able to cause his/her followers to willingly do the same. While this list by no means is intended to be exhaustive, it does contain a foundation upon which a restaurant manager can successfully develop a style of leadership that his/her staff will respect and follow. Without the ability to lead, a manager will find there are no followers. If you're leading and nobody is following... you're only taking a walk. About the author: Brian Bruce is an Executive Restaurant Recruiter and Blogger with 23 years of operations experience. His vast knowledge of the industry comes from managing in national concepts such as Chili's and Joe's Crab Shack. Brian understands the day-to-day challenges from both sides of the equation - as a client trying to find quality operations candidates, and as a management candidate trying to find a quality employer. He can be contacted at bbruce.linkedin@gmail.com.

Example:

BUSINESS PLAN AMERICAN DINER

5409 Lapel St. Timbuktu, UT 48224 January 4, 1993 Adopting a 1950s theme, the American Diner intends to serve traditional foods, such as fruit pies and cobblers, freshly baked breads, pot pies, and other "home-cooking" with an eye toward health. The two proprietors, both experienced restauranteurs, intend to draw on their extensive food service backgrounds as they launch their new business. The following plan outlines the strategy the Diner will develop to cater to the growing Timbuktu community in the face of strong competition.

EXECUTIVE SUMMARY INTRODUCTION MENU MARKET DESCRIPTION COMPETITION MARKETING STRATEGIES MANAGEMENT TEAM FINANCIAL PROJECTIONS APPENDICES

EXECUTIVE SUMMARY
Founders

John Doe has worked in food service for over 17... Source: Business Plans Handbook, 1995 Gale Cengage. All Rights Reserved. Full copyright. (The entire page is 3365 words.)

Business Plans
You are ready to be your own boss and you are very excited about the potential of your ideas. But you just need that extra $50,000 to make your dream a reality. Investors and financial institutions expect to see a business plan when you approach them. Or, you are certain that your idea will succeed, but you are unsure of the process involved to achieve it. A business plan is paramount. We can help. We develop full business plans for start-ups and existing businesses that are looking for financing, entering new markets, introducing new products, or restructuring.

Results You Can Expect: Every business starts with a strong business plan it is the foundation and the building block of every company. A good business plan will not only be the blueprint of your business, it will also provide you with a good entry into many doors, including the door of investors and financial institutions. The due diligence of starting a company can be overwhelming. With our help, we can provide an excellent plan for you.

Business consulting
As a business owner you are most likely very, very good at what you do. However, many small business owners find that they are not very, very good at the day-to-day operations of running the business. At Kimpton Wells Business Consulting we come alongside you and help inject much needed common sense into your business structure. We are business management consultants specializing in implementing well proven management profitability and organizational improvements. We understand the many challenges facing businesses in today's fast-paced and competitive climate. We understand because many of our associates have owned or currently head-up their own successful business organizations. Is your business requiring more and more of your time to maintain, much less to grow? Is it becoming your life, rather than your livelihood? Or, are you experiencing declining profits, markets, efficiencies, all of which you have grappled with alone. Have the results of your improvement initiatives proven disappointing in spite of all your efforts? Have you lost your business focus? Are you uncomfortably deep into your bank line of credit, or is your bank lending facility currently becoming overly burdensome? Or is it more serious; has your business declined to the turnaround stage? We can help you:

cut operational costs reduce business risk create brand value generate revenue from new sources transform your company into an innovative market leader ahead of the competition

http://kimptonconsulting.com/services/index.html retreived: Saturday,march 10,2012 at 3:10 pm

Business Plans
You are ready to be your own boss and you are very excited about the potential of your ideas. But you just need that extra $50,000 to make your dream a reality. Investors and financial institutions expect to see a business plan when you approach them. Or, you are certain that your idea will succeed, but you are unsure of the process involved to achieve it. A business plan is paramount. We can help. We develop full business plans for start-ups and existing businesses that are looking for financing, entering new markets, introducing new products, or restructuring.

Results You Can Expect: Every business starts with a strong business plan it is the foundation and the building block of every company. A good business plan will not only be the blueprint of your business, it will also provide you with a good entry into many doors, including the door of investors and financial institutions. The due diligence of starting a company can be overwhelming. With our help, we can provide an excellent plan for you.

Marketing Plans
Are you having problems differentiating your business from your competitors? Maybe you are struggling with selling your products and services because your customers or clients do not know you. Or perhaps you are running low on ideas to market your business. We have a solution for you. We create full marketing plans to help you enter the market and create a brand. With our help, you will be able to refine your products and services, identify market segments, select distribution channels, create effective promotional strategies, and utilize various pricing tactics to gain optimal profit.

Results You Can Expect: Your customers or clients will now get your message and distinguish you from the sea of competitors. Most importantly, with the right mix of marketing strategies, your customers will ACT on the message and buy from you. With a strong marketing plan, you will not only build brand identity, you will enhance your revenue.

Strategic Planning
You may be caught in the daily operations of your business so much so that you are losing sight of the big picture. Or perhaps you are contemplating a change to the core of your business and expansion geographically, but you do not know how that will impact the rest of your operations.

We develop full strategic plans to help you define the core values of your organizations and key business activities so that you can meet your objectives once again. We will dissect your organization and analyze your internal operations as well as the external environment your business is operating within. We will also work with you to set new goals, create new strategies and timelines, and determine your success criteria for you to run a successful business long term.

Results You Can Expect: Most companies and organizations need a vision and strategic plan, but few have it. Your Plan will put you ahead of many of your competitors. You will now have short and long-term goals for your business in key performance areas which will help you stay focused. Your business activities or issues, such as operating costs, customer satisfaction, quality of goods or services, etc., will subsequently be improved with a more focused vision.

Project Implementation & Management

Are you one of the many small business owners who are juggling multiple roles from talking to customers, marketing your business, picking up phone calls to sweeping the floor at the end of the business day? You just wish that you had more time and resources to implement some of the great ideas you have, or were suggested to you, either by your close confidantes or us at Kimpton Wells. We will help you manage projects of any size. We will also implement business or marketing plans you already have to ensure success.

Results You Can Expect: You will be able to pursue urgent business activities without spreading your resources too thin and sacrificing your ability to implement great business initiatives. In addition, our professional assistance in project management will accelerate the project initiation process and enhance its success.

Business Evaluation & Organization Reviews

You think you are doing all the right things for your business, but for some reason, your bottom line just doesnt reflect it. Or you are working long and hard hours from Mondays to Sundays, and are desperate to find more efficient and effective ways to run your business. We will gladly help you achieve that work/life balance by evaluating your current business model, process, operations, and/or organizational structure, to identify problems or areas of improvement.

Results You Can Expect:

You will learn how efficient and effective your companys programs and/or initiatives are. You will also gain the ability to recognize when changes are required and to implement them across all parts of your business on an ongoing basis. You can expect to identify opportunities that will increase your operational excellence.
Business restaurant: http://www.enotes.com/handbook-business-plans/restaurant-2 retreived: Saturday,march 10,2012 at 3:20pm

BUSINESS PLAN PEACH BLOSSOM DINER 1 Congaree Battery Drive Columbia, SC 34345 January 17, 1993 The Peach Blossom Diner is an authentically restored diner featuring period paraphernalia from the 1920s through the 1950s. This plan includes details on how to create an establishment with a nostalgic atmosphere and discusses issues relevant to the genesis of any new restaurant.

BUSINESS DESCRIPTION MARKET DEFINITION MARKETING PLAN FINANCIAL CREATION OF JOBS FINANCIAL PLANNING SUPPORTING DOCUMENTS

The Opening of America's Most Authentic Restored Diner on the Banks of the Congaree River at the Gervais Street Bridge Presenting the restoration of America's largest and most authentic diner with a nostalgic overview of life from the 1930's into the future. The menu will offer contrasting health...
Restaurant promotions offer a way to reach both new and existing customers, showing your appreciation for their business. Depending on the type of restaurant you operate, as well as the size and design, some promotions may work better than others.

Restaurant Advertising Ideas

How Thrifty is Your Restaurant? http://restaurants.about.com/

retreived: Saturday,march 10,2012 at 3:24pm

Sunday February 26, 2012

There are many ways your restaurant can save money for better profits. Reducing food waste and spoilage in the kitchen or taking green energy saving steps are two ways you can decrease costs and increase profits at your restaurant. Take advantage of freebies from distributors and don't be afraid to shop around vendors for the best prices on food and other supplies.

Food Cost Problems

Saturday February 25, 2012

As food costs continue to rise, restaurants are faced with the problem of balancing food costs with affordable menu prices. If you find your profit margins are shrinking, take a look at your food costs. Is there a way you can bring down the cost of your dishes, to improve profits? Is your kitchen staff using as much food as possible from ingredients, so nothing goes to waste? Read on for common food cost problems and ways to deal with it. Photo Credit: Jeflias

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Effective Restaurant Management

Friday February 24, 2012

Managing a restaurant involves several different aspects, from monitoring finances like daily sales and cash flow, to updating your menu in order to stay on top of food costs. To help a new restaurant grow and an exisiting restaurant thrive, it's important that you are effectively managing your restaurant staff, inventory, finances and customer service. Read on for more information about effective restaurant management. Photo Credit: Comedor

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How to Cater a Wedding Reception: Wedding Catering Basics

Saturday February 11, 2012

I have received a lot of reader requests about catering weddings. A wedding is one of the most important events of a person's life. Catering a wedding is no casual affair. It demands attention to detail and timing, as well as organization with not just the bride and groom, but other vendors, such as the DJ and photographer. It is also a long catering job- even if the reception is only four or five hours. Prep for a formal wedding starts days ahead of time. Of course, if you successfully cater a wedding, it garner a lot of word of mouth advertising and help establish your restaurant's reputation. Read on about the basics of how to cater a wedding.

Before You Open a Restaurant: http://restaurants.about.com/od/openingarestaurant/bb/opening_hub. htm

retreived: Saturday,march 10,2012 at 3:30pm Before you open your own restaurant there are many aspects that need to be addressed, to assure success. Heres a list of available resources to help you in your new restaurant start-up. Deciding if Owning a Restaurant is Right for You Restauranting is hard work. It may seem glamourous and fun, but it all boils down to hard work. Ask anyone in the food business, and they will tell you about long hours they put into it. Its important to understand all the various jobs that are involved in running a restaurant. From bookkeeping, to cooking to PR, as the owner you are responsible for it all. Deciding on a Restaurant Concept Deciding what type of restaurant you want to open will depend of a variety of things. Often times people who want to open their own restaurant want to serve food they like to cook, in an atmosphere they feel comfortable in. Other people are interested in Franchising. Restaurant franchises offer a number of benefits, including instant name recognition and built-in marketing. However, many restaurant franchises don't come cheap and owners must be willing to follow a stringent set of rules. Choosing a Location for Your Restaurant Location is vital to the success of any restaurant. There are several factors to consider when searching for that perfect restaurant location, including population base, local employment figures and accessibility. Once you find that perfect location, you will need to make sure you negotiate the best lease possible for your restaurant.

Finding the Perfect Location

Choosing a Location for Your Restaurant

Four Factors to Help You Find a New Restaurant Location http://restaurants.about.com/od/openingarestaurant/a/locati on.htm
retreived: Saturday,march 10,2012 at 3:30pm

Before you create a business plan, write a menu, or dash off to the bank to apply for a loan, you must first decide where exactly your restaurant is going to be located. A restaurant's location is as crucial to its success as great food and service. It will influence many parts of your restaurant, including the menu. If you already have a certain restaurant location in mind, dont get too attached until you know if it has all the right requirements for a successful restaurant. There are four crucial elements to consider when looking at a potential restaurant location: Population Base Are there enough people in the area to support your business? For example, is the restaurant location in the heart of a thriving downtown shopping district, or along a busy freeway? There needs to be enough people who live in the area, or pass through the area on a regular basis to keep you busy. To determine the population base of a particular area, you can do a site study. However, these can cost up to $25,000. Most people looking at their first restaurant dont have enough money in their budget for a professional survey. A less expensive method to determine the population base of certain area is to use a circle graph, as well as asking the local chamber of commerce and town office for more information. Parking Will there be enough parking to accommodate all the seats in your new restaurant? Ideally, a new restaurant location should have its own parking lot. If that isnt an option, is there public parking near the restaurant location? Accessibility Theres a reason that major restaurant chains are often located near highway and freeway exits: It makes them accessible for customers. Motorists can reach the restaurant without fighting traffic or driving out of their way. Most successful restaurant locations (but not all) are easy to find. Visibility This goes along with accessibility an dis very important for new restaurant locations. People have to know the restaurant is there. This is why property prices in downtown districts and developed strips are higher than other areas. They offer a level of visibility that can bring in a great deal of walk-in business. Its important to address all these elements when you sit down to draft your business plan for a new restaurant, which you will need before applying for a loan. In addition, by understanding each of these elements, you can better choose the right location for your new restaurant. How to Determine Population Base

How to Find Out the Population Base of an Area

http://restaurants.about.com/od/resources/a/Population.htm retreived: Saturday,march 10,2012 at 3:31pm

here are a couple ways to figure out the population base of an area. One is to do a site survey. Big chains and corporations routinely conduct some type of site survey before they begin building. Because a site survey can cost as much as $25,000 or more, it usually is not an option for a person starting an independent restaurant.

If you dont have several thousand dollars sitting idyll in your bank account for a site survey, dont despair! There are several ways to figure out the population of particular area, and most of the information is free. Take advantage of local government reports, speak with a representative from the Small Business Administration (SBA), or visit the nearest economic growth council for information on local employment and population data. Population Census- Every ten years the US government publishes a population census. A census not only tells you exactly how many people live in a certain area, it gives you a median age and household income. These factors can influence your menu and restaurant style, as well as location. For example, if the median household income of an area is $40,000, it is a good idea to keep the menu prices on the inexpensive side. If the median household income is $200,000 a year, then you can offer a slightly more upscale menu. Housing Value- Find out how much local houses are appraised at. If houses are going cheap, that is an indicator that incomes are lower. If every house in the area is selling for $500,000 or more, than it is a good indication that incomes are high and people have extra money to dine out. Nearby Institutions and Attractions- Are there any big businesses or attractions that will bring lots of people into the area? For example, a sports stadium or major medical facility will attract hundreds, even thousands of visitors from outside the local area. Unemployment Rate- You can find unemployment rates for towns, counties and states through local government websites. Currently the US unemployment rate is 4%. If an area is higher than this figure, you may want to think twice about locating your restaurant there. How to Negotiate a Lease

Negotiating a Lease

http://restaurants.about.com/od/location/a/lease.htm
retreived: Saturday,march 10,2012 at 3:32pm

Because most would-be restaurant owners dont have a lot of start up cash, many end up renting their restaurant location. Renting has several benefits. You dont have to worry about a large mortgage payment (you do need to worry about rent, though) or taxes, or building maintenance. However, before signing any lease, whether long term or short term, do your homework. Find out if the landlord is someone you want to have a working relationship with. Find out why the space is vacant. Lastly find out if the space will work for a restaurant. A former office or retail shop may not have the necessary requirements of a licensed eating establishment. Before You Sign a Lease If you are planning on making extensive renovations to a location first find out if the space will even pass inspection. Bring in the fire marshal, health inspector and building code office (code enforcement officer) to tell you exactly what needs to be done. After all the initial visits, you may find that renovations will be too expensive to justify that particular location. Possible problems of renovating a space for a new restaurant include:

Lack of public bathrooms- ADHA bathrooms require a certain amount of stalls per seats and all must be ADHA compliant. If all you have is a one-seater, is there enough room to add more bathrooms? Lack of outside ventilation- Restaurant kitchens produce a lot of smoke, grease and odors. Therefore, ventilation is necessary, not only to keep the dining room free of smoke but to keep the kitchen a healthy work environment. Finding outdoor ventilation can be a problem in older downtown buildings. No Garbage pickup- Restaurants produce a lot of garbage. Is there a place for a dumpster nearby? Or can you share with other local businesses? If your location passes the first phase of inspections, discuss with your landlord which repairs he is willing to cover. Again, if the space is in a hot-to-trot neighborhood, you may find yourself paying for nearly everything. However, if the space has been vacant, you can gently remind the landlord that you should not have to pay for renovations and repairs that you cant take with you at the end of the lease. For example, if you have to update plumbing or heating ducts, they are going to stay with the building. If a landlord refuses, then it may be a sign to look elsewhere for a restaurant location. Do a Landlord/Location Background Check Ask other tenants in the building about their experience, both with the building location and the landlord. Ask if the landlord is easy to work with and if he addresses problems quickly. You can also ask about pros and cons of the location, as well as their thoughts on a new restaurant going into the building. Of course, take everything other tenants say with a grain of salt. If they think a restaurant is a fantastic idea, remember, its their opinion, not an actual fact. Negotiating a Restaurant Lease Depending on the location of your restaurant, you may have quite a bit of room for negotiating your lease as well as your monthly rent payment. If the location is an busy downtown sector that full of thriving businesses, you may not have any wiggle room with a lease. If a spot has been vacant for several months you can probably haggle with the monthly rent or get the first couple of months (your start-up phase) free. Remember, the landlord wants businesses in the building. That is the only way he can generate income from his building. Having a business in the building will attract other businesses and increase the value to his property. So it is to his benefit to get you into that building. Common lease negotiations include: Not paying rent at all until the restaurant opens for business Pro-rating rent. You may pay a very low rent the first year of the lease, then gradually increase it each year thereafter. Including building repairs in the rent. If you make significant repairs to the plumbing or heating, then ask if they can be deducted from your regular rent. Most landlords would rather give free or reduced rent one month than shell out cash to make repairs. Once you and your landlord have come to an agreement on what he will cover, make sure to have (in writing) a plan that allows for unexpected repairs. For example, you are half way through installing the commercial hood and ventilation in the kitchen when your contractor informs you that new duct work has to be put in place. You should have an agreement that your landlord will cover this unforeseen expense. Terms of the Lease

Dont lock yourself into a long lease, at least not the first year you are in business. If your restaurant fails (hard to think about, but a necessity to consider) you dont want to be locked into four more years of rent that you cannot pay. A lease is a legal binding document and the landlord is within his rights to sue you for the rest of the rent, or at least the rent that is owed until new tenants take up occupancy, if you default. If the space you want to rent is only available with a long term lease (more than a year or two) think long and hard about whether or not it is really worth the risk. A pro-business landlord should be willing to start with a year lease and work from there. If the landlord refuses to negotiate, they probably wont be any easier to work with in the future and more trouble than the space is worth.

Writing a Business Plan To prepare for your interview with the bank, you need to do your homework. Creating a business plan that outlines your restaurant and how you plan to make it profitable, will show the loan officer you mean business. Also make sure you arrive at the bank with all the necessary paperwork, including personal income statements, tax returns and anything else the banker ask you for. Finding the Perfect Restaurant Name Restaurant names may reflect a theme (Mexican, Chinese, Continental), a location, or simply be a play on words. The important thing to consider is the impression it will leave on customers. Select a name that will be easy to customers to remember and spell. Nothing is more frustrating than not being able to find a restaurant online or in the Yellow Pages because you aren't spelling it correctly.

Choosing a Restaurant Name

Choosing a Restaurant Name

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Choosing a restaurant name is as important as deciding what type of food you are going to serve. A good restaurant name is easy to remember and easy to spell. It may reflect your restaurants theme, its location or simply be a play on words. The important thing to consider when choosing a restaurant name is the impression it will leave on customers. Naming a Restaurant After a Location Often times naming a restaurant is simple. The owners take a cue from their restaurants location. For example, our restaurant is located in the former boiler room of an old New England shoe factory. Because of this historic link, we decided to call the restaurant simply The Boiler Room Restaurant. It is easy to remember and most of the locals know that it refers to the old shoe shop. Tourists passing through love that is was once part of an old factory. The French Laundry, in Napa Valley, California is one of the countries most esteemed restaurants. Its name stems from the fact the restaurant building once housed a French

steam laundry during the 19th century. The building was also once a brothel, but the restaurant owners wisely stayed away from incorporating that name. Reflecting a Theme in a Restaurant Name Choosing a restaurant name can also come from a theme or menu. Chinese restaurants do this perfectly, with names like Jade Palace, Fortune Fountain, and The New Great Wall. Each of these restaurant names let customers know that they serve Chinese food. Avoid calling your restaurant an ethnic name if you are serving a different type of menu. For example, if you are serving authentic Mexican food, calling the restaurant Giovannis will confuse your patrons, who may think you serve Italian food. Adding a Personal Meaning to a Restaurant Name Opening a restaurant is like having another child in many ways. Sometimes a restaurants name is a reflection of the owners name or someone dear to them. Wendys founder, Dave Thomas, named his restaurant concept after his daughter. Perhaps your grandmother influenced your joy of cooking, so you might name your restaurant after her. What ever the meaning behind your restaurants name, be prepared to share it with the public, who love a good story. Restaurant Name With a Play On Words Paula Deens first restaurant business was called The Bag Lady, because she and her sons went around delivering bagged lunches to local businesses. This is a great example of playing with words. Fun restaurant names that have nothing to do with food are usually easy to remember, and pass on by word of mouth. Celebrity chef Wolfgang Puck called his earliest restaurant Spago, (Italian slang for spaghetti.) Little in the name would tell you that it serves a fusion of Mediterranean and California cuisine, with a specialty in wood-fired pizzas. Its just a great restaurant name. Avoid Trademarked Restaurant Names If your last name happens to be McDonalds, dont call your restaurant that. You are just asking for trouble (ditto if your last name is Taco Bell, Burger King or Jack In The Box.) It may seem like a harmless gesture to name a restaurant something similar to an already established chain, but youll be asking for potential legal troubles.
Restaurant Names That Inspire

Writing the Menu Your menu is a huge part of your restaurant. After all, it is essentially why your customers keep coming back. They love the food. The layout and design is just as important as whats listed on the menu. Avoid amateur looking menu designs, such as clip art or photocopied handwriting. Finally, knowing how to price the menu will help increase your profit margins, giving you more money to invest into your restaurant.

How to Price Your Menu

How to Price Your Restaurant Menu

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Writing the menu for your restaurant is the fun part. It's kind of like picking out names for a baby. You can play around with terms and pair different foods together to see what looks good together. However, a menu, just like a new baby, can be rather complicated and hard to understand at times. For example, how do you know what to charge in order to make a profit? Food cost and portion control are two ways to help price your menu correctly, so you make a profit but be careful not to price yourself out of the local market. Another way to ensure a profit is to create a balance of expensive and inexpensive items. Food Cost Food cost refers to the menu price of a certain dish in comparison to the cost of the food used to prepare that same dish. In other words, how much you pay for food will determine how much you need to charge for it. Generally, food cost should be around 3035%. This means that if you pay $1.00 for something, you need to charge minimum of $3.34. It may seem like you are charging a lot more than necessary, but keep in mind that you aren't just paying for the food itself. You are paying someone to prepare the food, serve the food, and clean up after the food. Everything in your restaurant, from payroll to the electric bill needs to be covered by the food you serve. Lets look at a typical menu item that many restaurants offer: Filet Mignon Dinner. The initial cost of a filet mignon dinner can be broken down into the following areas: The beef filet costs you $6.00 per portion The wrap (the potato, vegetable, salad and bread that comes with the filet, as well as any condiments the guest asks for) costs $2.50 Therefore, the entire meal costs you $8.50. If you wrapped the filet in bacon and topped it with herb butter (very tasty) your costs would increase. So, then your prices would increase. Get the picture? Every thing that goes onto the customers plate needs to be accounted for. So how do you decide on a final menu price? Time to brush up on that high school algebra you swore you'd never use. The formula for costing goes as follows: Cost of your product/.35=menu price or $8.50/.35= $24.29 $24.29 is the absolute minimum you need to charge in order to make a profit off the filet mignon dinner. Of course, $24.29 is an awkward looking number, so you might bump it up to $24.99. If you bumped it up to $29.99, your food costs would drop below 30%, which means you make a bigger profit. Portion Control One reason that chain restaurants are so successful is that they have a firm handle on portion control. The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, shrimp scampi may have a portion control of six shrimp per dish. Therefore, every shrimp scampi that goes out of that kitchen will have six shrimp in it, no more, no less. This is portion control. In order to practice portion control in your own kitchen, everything should be measured out. Chicken, beef and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can dish out mashed potatoes. Once you feel comfortable cooking your menu, you can eyeball the serving amounts (sort of like Rachael Ray) but in the early stages of your restaurant, err on the side of caution and measure everything out. Another way to practice portion control is to purchase pre-

portioned items, such as steaks, burger patties, chicken breasts, and pizza dough. They may be more expensive, but can save you money in labor and food waste. Well Balanced Menu Food markets fluctuate depending on the season, the weather and the price of gas. One day lettuce may be $10.00 a case and then the following week it has jumped to $30.00 a case. There is little you can do when prices jump, short of changing your entire menu every few weeks, and who has time for that? However, when you balance expensive items, which are prone to price fluctuations, with items that have stable prices, you can help maintain your desired food cost. So, go ahead and have some fresh lobster and beef on your menu, but temper it with some less expensively priced chicken dishes or pasta dishes.
Menu Design

Restaurant Menu Design

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A restaurant menu design is a reflection of the restaurant itself. Restaurant menu descriptions, layouts and colors, whether formal, casual or playful, should match your restaurant concept, location or theme. Before Your Design Your Restaurant Menu Check out your competition. Look at their website and study their menu to see the price range of their meals. Also, look for similarities and differences between your prospective restaurant menu and theirs. Ask yourself the following questions: How will my restaurant menu be different from everyone elses? If you cant answer this question, stop right here. Do not pass go, do not collect $200 dollars. You need to decide what will separate your food from the masses. This is the driving force behind your restaurant menu design. What restaurant menu items are similar to my competitors? Not everything on your menu has to be 100% original. Look at how many places offer a hamburger or cheeseburger as a dinner option. You can offer similar items, but you should add something to yours, to make it stand out in a crowd. For example, your restaurant menu may include a hamburger with hand-cut French fries, while your competitor offers a plain burger with boring old frozen fries. Does my restaurant menu pricing match my competitors? If you charge $14.00 for that hamburger and your biggest competitor charges $9.00, youd better be adding something fantastic to that burger to justify the price (like lobster or a foot massage). Otherwise, who do you think your customers are going to frequent? Designing a Restaurant Menu Layout Okay, so once you have studied the competition and written up a stellar restaurant menu, you need to create the perfect restaurant menu design. This sounds easy enough, but an effective menu design is more than just printing out a list of items on a WordPerfect program. Colors, fonts and borders are all integral parts of a an effective menu design.

Restaurant Menu Colors and Font Your menu font and color scheme should reflect your restaurant theme. For example, if you are opening a Mexican themed restaurant, vibrant colors such as red, turquoise, purple and green would be good choices for a menu. These same colors would look out of place on the menu of a French bistro or Italian restaurant. Ditto for the font. A French bistro may have a classic script font or simple plain font, while a sports bar or other casual restaurant might have a less formal or playful font. Beware of choosing a font that is hard to read or too small. Restaurant Menu Sections Take a look at a menu from most any restaurant and you will see that it is arranged sequentially: appetizers, soups & salad, main entrees, desserts and beverages. It is important to have sections clearly identified, by either bold headings, boxes or borders. Highlighting special dishes with a star or other insignia, such as a house favorite or chefs specialty is one way to draw a customers attention to popular dishes. Depending on your restaurant menu size, one or two columns makes for an attractive layout. Adding more columns runs the risk of looking like the newspaper classifieds. Daily specials can be easily changed with a clear menu insert. Avoid adding to many pictures or busy backgrounds, that make the menu hard to read. Also avoid common computer clipart, which takes away from the professional look of a restaurant menu design. Restaurant Menu Descriptions You menu description should make a guests mouth water. Dont be afraid to explain what is in a dish, and use ethnic names if they fit, to add a bit of authentic flair to the menu description. For example, Chicken Margarita sounds better than Chicken topped with spicy tomatoes. You can explain what is in the dish (spicy tomatoes) in the description itself. Incorporating geography or local history into a menu item name is also a way to make your restaurant menu unique. For example, Maine Lobster Roll sounds inviting, whether you eating it in Maine or somewhere else, as does Texas Barbequed Ribs and Georgia Peach Pie. Avoid making descriptions too long. A sentence or two is fine. You want to intrigue the customer. If they have more questions, their server should be able to give further information about a dish or recommend a house favorite.
Tips for Writing a Restaurant Menu

Tips For Writing Your Restaurant Menu

http://restaurants.about.com/od/menu/a/Menu_Hub.htm retreived: Saturday,march 10,2012 at 3:40pm

A restaurant menu is more than just a list of food with prices. It is a reflection of your restaurant style and concept. A restaurant menu is not something to be hastily written up, but rather an important marketing tool that should be carefully considered. There are three main parts of designing a restaurant menu: Description, Layout and Pricing. Restaurant Menu Description

A good rule of thumb when writing the descriptions of your menu items is to keep it short and simple. But the description should be vivid and enticing- enough to make a guests mouth water. Always explain what are the major ingredients are in a particular dish, and use ethnic names if they fit, to add a bit of authentic flair to the menu description. Restaurant Menu Design A restaurant menu design is a reflection of the restaurant itself. Restaurant menu layouts and colors, whether formal, casual or playful, should match your restaurant concept, location or theme. Your menu font and color scheme should reflect your restaurant theme. For example, if you are opening a Mexican themed restaurant, vibrant colors such as red, turquoise, purple and green would be good choices for a menu. These same colors would look out of place on the menu of a French bistro or Italian restaurant. Ditto for the font. A French bistro may have a classic script font or simple plain font, while a sports bar or other casual restaurant might have a less formal or playful font. Beware of choosing a font that is hard to read or too small. Restaurant Menu Pricing Food cost and portion control are two ways to help price your menu correctly, so you make a profit but be careful not to price yourself out of the local market. Another way to ensure a profit is to create a balance of expensive and inexpensive items and limiting the use of market price items, which have the greatest fluctuation in prices. Specialty Restaurant Menus Certain occasions such as holidays or local festivals, is a good time to put together a specialty menu. Mothers Day is prime example of when to use a specialty menu instead of or in addition to your regular restaurant menu. Specialty menus and prix fixe menus allow you to expand your regular dining selection while still maintaining control over cost and inventory.

Staffing Your Restaurant Hiring the right staff is crucial to any new restaurant. Good food loses much of its appeal if it accompanied by bad service. Knowing the basic employee roles of the back of the house and the front of the house will help you select the best candidate for the job. Experience counts for important positions, such as head cook, dining room manager and bartender.

Staffing a Restaurant
Hiring a staff requires specific knowledge of each job within the restaurant. From front of the house waitstaff, to back of the house kitchen staff, each person needs to be the best at their job, in order for a restaurant to run smoothly. 1. Back of the House (3)

Restaurant Cooking Positions

Depending on the size and theme of your restaurant, you may have just one cook running the show, or you may have several cooks working together. The term chef and cook are often used interchangeably. Originally a chef was a professionally trained individual. Today, it is often applied to anyone who works in a kitchen. Here is a breakdown of the various cooking positions that can be found in one restaurant kitchen.

Executive Chef - This is the head chef. He is the guy (or girl) who creates the specials, orders the foods, and works as the general manager of the kitchen. He probably does the scheduling, the hiring and the firing of kitchen staff, as well. This position is normally filled by someone with several years cooking experience and restaurant management experience. Sous Chef- The executive chefs assistant, and next in charge, is a sous chef. It is the job of the sous chef to pick up the slack when the executive chef has a day off or is on vacation. They may need to fill in on the line, or work a particular station on busy nights. Many smaller restaurant dont keep a sous chef on staff. Expeditor- This is a non-cooking role on the kitchen line. An expediter is the person in charge of organizing orders by table, and garnishing the dishes before the server takes them out to the dining room. An expeditor is only needed when it is really busy. The person who acts as an expeditor should be very familiar with the menu, and know what the dishes should look like before being served to guests. Line Cook- The most common title in the kitchen is that of line cook. Depending on your kitchen set up and your menu, you may have two or thee line cooks or as many as seven or eight, or more. A line cook simply refers to a cook who is charge of a particular station in the kitchen. For example, a line cook can include the following titles:
Saut Chef- This person is in charge of anything cooked in a saut pan. Usually it is the best cook on staff, behind the executive chef and sous chef.

Grill Cook- This person takes care of all of the items on the char-grill or flattop grill, such as meats, chicken and fish. Fry Cook- This entry level position into the kitchen is in charge of anything that needs to be deep fried. French fries, chicken fingers, onion rings, all fall to this individual. Bigger restaurants or those with a very specialized menu may employ these types of chefs as well:
Dessert Chef- The person who is charge of desserts. Many restaurants have servers prepare their own desserts. However, in more upscale or specialty eateries, a dessert chef prepares a bulk of the desserts as they are ordered.

 Pastry Chef- This individual is in charge of making all the baked goods, such as breads and desserts. If you are thinking about a restaurant with a bakery, then you may employ a pastry chef. Salad Chef- If a restaurant goes through a lot of salads, or other cold menu items, they may keep a salad chef on hand. Caller- Another non-cooking position. The caller calls the incoming orders to the cooks. He (or she) tells the rest of the kitchen staff what they should be working on. Often times the executive chef will act as caller during the dinner rush. A caller needs to be quick witted and organized. They should know exactly how long menu items take to cook (a well-done prime rib takes much longer than a piece of grilled rare tuna steak) so that meals for a certain table all come out at the same time.
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Restaurant Server Job Description

A restaurant server job is more than just dropping food and collecting tips. It involves knowing the restaurant menu, excelling at customer service and knowing when to ask for help.

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How to Prevent Employee Theft

Six steps to preventing employee theft in restaurants, from tracking food and alcohol sales to installing security cameras.

Things to Know Before Your Start Hiring Staff

There are many laws pertaining to employee rights and employer obligations. So, before you place a "help wanted" sign in the window, read through these guidelines about hiring (and firing) employees.

How to Resolve Employee Conflict

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Educating Restaurant Staff

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Restaurant managers cover everything from advertising aand marketing to hiring and firing restaurant staff. They plan menus, keep track of sales and oversee orders for the restaurant kitchen and bar.

Hiring for Front of the House Back of the House Positions Five Rules Every Restaurant Owner Should Know

Five Rules Every Restaurant Owner Should Be Familiar With

As a restaurant owner, it is your responsibility to familiarize yourself with state and federal employee laws, such as those pertaining to minimum wage, overtime, and tips. Here is a basic overview of employer responsibilities, which every new restaurant owner should be familiar. Failure to comply with these rules can result in hefty fines from local, state and federal authorities. 1. Minimum Wage Minimum wage varies by state, so you will need to check with your local government to find out what the wage is for hourly employees as well as servers. In some states, servers have a separate minimum wage, since they collect tips.

2. Tips Tips always belong to the employee. At some restaurants, employees pool their tips. That means that they all put their tips together and divide them up equally at the end of the night. This is completely voluntary, and employers cannot make their staff use this practice. 3. Overtime Overtime refers to hours worked beyond the standard 40-hour week. If an employee works overtime, they get paid time and half. For example, if a cook who is paid $12.00 an hour works 45 hours, five of those hours will paid at $18.00 an hour. It is a good idea to limit overtime, otherwise you payroll costs will skyrocket. Occasionally an employee might offer to work overtime for their regular wage, to get more hours. Regardless of their wiliness to work for their regular wage, employers must pay overtime. 4. Minors The hours and job positions a minor can work vary by state. For example, in the State of Maine a minor may work at 15, but they cant serve liquor until 17 nor can they pick up knives (even to wash them) because it is considered too dangerous. Minors also have very stringent hours they can work during the school year. Always verify a minors age, with a birth certificate, drivers license or social security number. 5. Alien Workers Alien workers, or immigrants, are another example of where you want to be sure and verify their worker eligibility. The last thing you need as a new restaurant owner is to be accused of hiring illegal aliens to work for you, simply because you didnt validate their visa or work permit.

Equipping Your Restaurant Outfitting your restaurant kitchen, dining room and bar is the largest part of your start up budget. Shop around for bargain deals of used equipment and leased equipment. Also understanding needs vs. wants is important in avoiding the pitfalls of buying unnecessary furniture and equipment, which can set you way over budget. Begin with the basics, and once you have those you can pick up a few extras.

Five Tips for Stocking Your Restaurant

Five Tips For Stocking Your Restaurant

Whether you plan to lease your restaurant equipment, or buy it new or used, here are some tips for getting started. 1. Make a list of everything you think you will need to open your restaurant. This includes kitchen equipment, dining room furniture, menu covers, bathroom fixtures, bar equipments, and so on. Click here for a complete list of standard kitchen equipment. 2. Research your options. Besides local companies, check out restaurant retailers online for deals. Also call your nearest auction house, for any upcoming restaurant auctions, which are always a good place to pick up used restaurant equipment at bargain prices. 3. Select simple pieces of restaurant equipment. Pieces with all the bells and whistles just present more opportunities for something to break. A simple gas over may not sound

as nice as a dual convection oven with internal thermal sensors, but is a more sensible choice in the long run. 4. Dont be afraid to haggle with used equipment dealers. Unlike manufactures, their prices usually arent set in stone. Also, ask for some freebies, if you are buying several pieces of equipment. For example, you may get a less expensive item, such as a prep table, thrown in free if you buy several larger pieces of equipment from the same dealer. 5. Select a POS system for tracking sales. Along with tracking slaes, a point-of-sale computer system can help track food and liquor inventory and even payroll costs. Read on for more information on why you need a POS System.
Why You Need a POS System

Why You Need A POS System

What is it: POS stands for Point Of Sale. This is a system that is used throughout the restaurant and retail industry. This computerized system allows business owners to track sales, cash flow, food inventory and can help simplify your bookkeeping enormously. Why its good for a restaurant: The high volume of cash and credit cards that pass through a restaurant each day make a POS system a necessary. Not only does a POS system track every penny of your sales, many POS programs also act as credit card processors. This makes swiping credit cards more secure for both the customer and the business. Servers are accountable for all their sales, and it is impossible to alter checks in the computer unless you have the password. This helps cut down on employee theft. Benefits: One benefit of a POS system is that it simplifies communications between the kitchen and the wait staff. Orders go through the computer, directly to the kitchen printer. Another benefit of a restaurant POS programs is that it can track everything from food usage, to the most popular menu items. Because the POS system acts as a time clock, it can also help prepare payroll. This can save you a lot of money in your bookkeeping department. Along with the daily operations of running a restaurant, a POS system can organize profit and loss statement and sales tax. Drawbacks: The most obvious drawback to any POS system is that it is a computer, and subject to all the same technological whims. If it happens to crash and you dont have a back up, then you risk losing all your data, not just sales, but profit and loss statements and payroll statements. Important stuff that the IRS may want to examine some day. So, always have a backup. Warranty Issues: Remember all that money you saved on bookkeeping? You may end up spending it on your tech guy, to help set up the POS and perform any trouble shooting. A POS system doesnt have the same life span as good old fashioned cash register. You will need to replace parts, update software and eventually need to

replace it entirely with a new model. New POS systems come with limited warranties and tech support, but just like every other piece of equipment, the problems always seem to start after the warranty has run out. For this problem, you can always buy extra tech support. Where to find it: There are many POS distributors. Here is just a partial list of those that carry restaurant-specific POS systems: Aldelo Digital Dining POSitouch Radiant Systems Squirrel Systems Final Word: If you are planning a very small operation, such as bagel or sandwich shop, you may not need a POS system at opening time, especially if you arent going to take credit cards (and there are plenty of places that still dont accept plastic). However, if you have dreams of expanding or franchising, then you may want to figure in the purchase of a POS into your opening costs.

Benefits of Leased Equipment

Benefits of Leasing Equipment

You probably wouldnt consider leasing a stove or a dishwasher for your home kitchen. It wouldnt make any sense; you would buy them outright. When outfitting your restaurant kitchen it is important to remember the appliances you choose will get a lot more wear and tear than those of an average home kitchen. Because of this, it is sometimes better to lease equipment rather than buying it. Benefits of Leasing Leasing restaurant equipment has several benefits including: Saving you a lot of start up cash when you are getting ready to open. Instead of paying three thousand dollars for a dishwasher, you could use that money toward your first food order, or your first payroll. A leased piece of equipment may be free (as in no monthly lease fee) if you are already buying the companies product, such as dishwashing chemicals or coffeemakers. If the equipment breaks, you dont have to spring for repairs. When the lease is up, you can get a new model if you choose to renew. Certain pieces of restaurant equipment are better suited to leasing, because of their short life span. They wouldnt be worth the investment to buy new. These items include: Ice Machines Dishwashers Coffeemakers Coolers

Other items that are ideal for a lease include table linens, cooks uniforms, floor mats and dishrags. Many companies specialize in restaurant linens, and it is often cheaper to send the laundry out than pay your staff to do it. What to Know Before Your Lease Of course, with any lease, you dont own of the equipment and you will have a weekly or monthly bill. You will also need to sign a contract, which you should review (or have your lawyer review) very carefully, to ensure you understand it and agree to the terms.

Bantayan Island Hotels Resorts List

Bantayan Island is located at the northernmost tip of Cebu mainland and is composed of three municipalities, namely Sta. Fe, Bantayan and Madridejos. Aside from having one of the oldest churches in the Visayas and Mindanao, it is also known for its massive white sand beaches and crystal clear waters. Bantayan Hotels and Resorts dotting the island's shores offer a mix of local and international cuisines as well as vast arrays of fresh seafood to choose from. It would take you several days to completely explore the Bantayan Island.

The Coral Blue Oriental Beach Villas and Suites PHP 5,500

The Coral Blue Oriental Beach Villas and Suites feature unique straw and bamboo houses with the historical Bantayan Church just a 30 minute drive away. An array of local and international cuisine can be enjoyed in the restaurant and a spectacular view of the ocean from the bar. Other services such as massage, laundry, currency exchange and a 24 hour security are available as well. The villas provide WIFI access, air conditioning, DVD players, minibars and safety deposit boxes. Cozy beds and custom made furniture equip these villas and an outside balcony highlight the fabulous ocean views. more info

Marlins Beach Resort PHP 1,960

Marlins Beach Resort is located in Talisay district of Santa Fe, directly contiguous to the most stunning strand on the entire island. Marlin's Beach Resort Hotel marvels in offering first class accommodation and service at affordable rates. A choice from tasteful Beachfront or Deluxe Rooms to the rustic Standard Rooms line this resort. To finish it off, a seaview restaurant that serves European, Filipino and Continental cuisine to satisfy ones palate. more info

Ogtong Cave Resort PHP 1,792

Ogtong Cave Resort is posted on large natural rocks, with air-conditioned and fan villas located around a landscape garden. Majority of the villas have balconies overlooking the scenery of the resort. Enjoy the swimming pool, underground cave, and access to a private beach area. An open air restaurant serving fresh seafood, Chinese, Native and Thai cuisine is found just within the vicinity of the resort. more info

Bantayan Island Nature Park and Resort PHP 1,500

Bantayan Island Nature Park and Resort is an 8-hectare wellness and leisure hideaway offering massage services and a private beach garden stationed in Tami-ao, Bantayan Island. The nature park features caves, pocket gardens and secluded nooks. There is a spring-fed cave pool which is in fact the biggest on the island and ample expanse of white sand by the cliff side where swimming is made possible. Included in all rooms are air conditioning, bathrobes, safety deposit boxes and in house movies. more info

Santa Fe Beach Club PHP 1,120

Santa Fe Beach Club is located in the town of Santa Fe, Bantayan Island, Cebu Philippines. Once a private family owned rest house is now known as Santa Fe Beach Club. The resort boasts of a long shoreline and pristine white sand and crystal clear waters. Enjoy affordable meals at the Majestic By The Sea Restaurant serving Chinese, Thai, and Native Dishes. more info

Saint Bernard Beach Resort PHP 950

Saint Bernard Beach Resort is located only 15 minutes from the pier. It is composed of two rows of exceptionally beautiful round cottages with nipa roofing confined in lavish garden scenery. From the beachfront is a view of 2 islands "Hilantagan" and "Virgin Island". The cottages are with double beds, private bathrooms, electric fan or air conditioning, and an AM/FM Radio. more info

CouCou Lodge PHP 900

CouCou Lodge is centrally stationed in Poblacion, Santa Fe of Bantayan Island. Rooms are complete with air conditioning, electric fans, plush beds and private bathrooms. Just outside of the rooms is the CouCou Restaurant, where one can enjoy meals from breakfast to dinner. A well-stocked bar for late night entertainment is available as well. more info

Tickety Boo Beach Resort PHP 900

Tickety Boo Beach Resort is situated to the East of the pier with a direct view of Virgin Island, found a little off the back road with a landscaped courtyard and a lush garden. The recently built spacious rooms are of European standards with choice of air condition or fan. A swimming pool, excellent food, live bands, internet access, fully furnished restaurant with magnificent sea views and a billiard table are just a few things to keep one busy and occupied during a stay. more info

Abaniko Beach Resort PHP 750

Abaniko Beach Resort is positioned on the white sands of Alice Beach in Santa Fe, Bantayan. They showcase a restaurant serving authentic German and Filipino food, motorbike rentals, island hopping and fishing tours plus a Martial Arts Training and Fitness Facility. The

comfortable fan and air con cottages are of minimalist design, but of comfort and ease in mind. more info

Beach Placid Resort PHP 500

Beach Placid Resort is located in Alice Beach, Bantayan Island. The resort prides itself to be the best and has the longest stretch on Alice Beach. Beach Placid has an open air restaurant and a newly built bar featuring a videoke. Complimentary transfers to and from Santa Fe Pier will be provided for all booked guests. Rooms are equipped with cable TV, private bathrooms with hot and cold showers and a private balcony.