Over 200 pages of detailed, critical information.

Table of Contents

Introduction

Chapter 1: Preplanning
Your Business Idea
The Market
Business Start-Up Planning
Name and Legal Structure
Choosing a Business Structure
Your Business and the Law
Checklists
Federal Government
Protecting Your Business
State Government
Local Government
Other Tasks
Landlord Demands
Business Records
Suppliers

Chapter 2: Business Plan Primer
Business Plan Structure
Executive Summary
The Business Concept
Marketing Approach
Financial Features
Start-up Costs
Current Business Position
Achievements to Date
Statement of Objectives
Qualifications of Principals
Background of Proposed Business
Product Use
Industry Overview and Trends
Strength and Weakness Analysis
Marketing Strategy and Plan
Market Strategy
Overview of Market Strategies
Market Leaders
Market Challengers
Market Nichers
Product
Place
Pricing
Promotion
Market Segmentation
Forms of Market Segmentation
Organizational Plan
Financial and Technical Data
Profit and Loss Projection
Pro-Forma Balance Sheets
Cash Flow Projection (Budget)
Break-even Analysis
Acquisition Schedule for Fixed Assets
Other Supporting Data
Summary and Conclusions
The Appendix

Chapter 3: Financial Planning
Understanding the Health of a Company
The Income Statement
Sales (Revenues)
Cost of Goods Sold (COGS) - Cost of Sales
Gross Profit
Selling Expenses
Administrative Expenses
Balance Sheet or Condition Statement
Assets
Liabilities
Solvency Ratios
Break-even Point

Chapter 4: The Real-World Business Plan
The Business Plan
Business Plan Benefits
Sample Business Plan
Executive Summary
The Business Concept
Marketing Approach
Financial Features
Start-up Costs
Current Business Position
Achievements to Date
Statement of Objectives
Short-term Objectives
Long-term Objectives
Qualification of Principals
Background of Proposed Business
Product Use
Industry Overview and Trends
The Product Life Cycle
Growth Stage
Introductory Stage
Strength and Weakness Analysis
Primary Players
Secondary Players
Marketing Strategy and Plan
Market Strategy
Market Segment
The Marketing Mix
The Product
Product Positioning Model
Food Products
Non-Food Products
Distribution
Location
Pricing Strategy
Discounts
Promotion Strategy
Parameters
Organizational Plan
Owner/Manager
Consultant
Service Counter Personnel
Manuals & Procedures
Capital Equipment Budget
Leasehold Improvements
Suppliers
Financial Projections
Overview
Pro Forma Income Statement
Conclusions
Start-up Cost Schedule

Chapter 5: Site Selection
Site Selection Basics
Identify Traffic Patterns
Transient Traffic Patterns
Closed-loop Traffic Patterns
Identify Types of Locations
Customer Profile
Population Centers
Visibility and Accessibility
Business Owners and Suppliers
Zoning Requirements

Chapter 6: Leases & Negotiation
Leases
Rent Provisions
Term of Lease
Assignment and Subleasing
Rent Escalation Provisions
Mitigation
Taxes and Insurance
Sample Lease Provisions

Chapter 7: Design & Build-out
Equipment Selection
Build-out Configuration
Production Requirements
Aesthetic Appeal
Government Regulations
Design Costs
Construction Build-out
Construction Guide
Plan Check Fees
Remodels
Construction Inspections
Preliminary Inspection
Final Inspection
Construction and Equipment Requirements
Dry Food and Beverage Storage
Americans with Disabilities Act

Chapter 8: Equipment & Layout
Equipment
Government Regulations
Permits and Licenses
Primary Sources for Equipment
Secondary Sources for Equipment
Buy or Lease
The Leasing Process
Equipment Lease Negotiation
Equipment Selection
Equipment Layout

Chapter 9: Financing Your Restaurant Money Sources
How to finance your business
Sources of financing

Chapter 10: Management Techniques
Evaluation of Potential Job Candidates
Job Candidate Evaluation
Evaluating Employee Performance
Menu Design
Develop Your Menu Offerings
Menu Analysis & Food Costing
Menu Sales Mix Analysis Program Overview
Menu Strategies
Menu Layout
Food Costing & Price
Purchasing & Inventory Control
Selecting Products for Purchase
Inventory Management
Hospitality Point-of-Sale System
Recipe/Formula Costing Software
Operations Tips
Maintenance Tips

Chapter 11: Safety
Food Safety
Risks Associated with Foods
Using Food Safety Principles
Injury and Illness Prevention
Hazard Assessment
Accident Exposure
Hazard Correction
Training and Instruction
Hazard Awareness Program
General Safety

Chapter 12: Taxes & Insurance
Taxes & Insurance
Employer Tax Requirements
Employer Identification Number
Employees and Independent Contractors
Employer Tax Withholding
Unemployment Tax
Employment Eligibility
Employee Tips and Taxes
Inventory Taxes and Valuation
Income Tax
Sales Taxes
Sellers Permit
Worker's Compensation Insurance