Design and Equipment for Restaurants and Foodservice: A by Costas Katsigris, Chris Thomas

By Costas Katsigris, Chris Thomas

The new version of a favourite Resource!
From the decor that is helping outline the customer's adventure, to the stairs taken to conform with office security and future health rules, to the capital investments in significant equipment,a well-designed foodservice facility blends many various components right into a practical and enjoyable complete. Decision-makers who comprehend those various components and the way they interact will achieve the considerable rewards that come from reliable layout offerings in a cafe or foodservice endeavor.
Design and kit for eating places and Foodservice, 3rd Edition takes a complete method of making plans and constructing a restaurant or foodservice house. This "go-to guide"encompasses every thing from making a eating place notion to protecting a commercial-grade oven, and is exclusive in its consciousness to either the back and front of the house.
Revised and up to date with the newest foodservice tendencies, this new 3rd version features:* New and extended assurance of eco-friendly layout, together with strength and water use, recycling and waste streams, smarter use of house, and LEED "green building" rules* New info on know-how use in foodservice* insurance of layout within the context of traits together with cellular foodservice, multichain operators, branding thoughts, layout for smaller areas, and integrating cook-chill equipment for quality controls* contemporary advancements in gear expertise and gear paying for, financing, leasing, and insuring* the most recent updates on subject matters together with sanitation practices, more healthy cooking oils, and laws similar to the americans with Disabilities ActClearly equipped for studying, and whole of such assets as callout packing containers, interviews with specialists, take-away issues, and different useful good points, Design and kit for eating places and Foodservice, 3rd Edition supplies hospitality scholars and dealing execs a whole consultant to this crucial topic.

Show description

Read Online or Download Design and Equipment for Restaurants and Foodservice: A Management View PDF

Similar equipment books

Mooring Equipment Guidelines: 3rd Ed. ( MEG3 )

Oil businesses overseas Marine discussion board (OCIMF) first released "Mooring gear directions" in 1992 and this newest, 3rd variation presents a huge revision and replace to the unique content material to mirror adjustments in send and terminal layout, working practices and advances in know-how. those instructions hide the minimal steered OCIMF mooring specifications.

Water Treatment Equipment and Services in Canada: A Strategic Reference, 2007

The first viewers for this document is managers concerned with the top degrees of the strategic making plans method and experts who aid their consumers with this activity. The person won't purely enjoy the 1000's of hours that went into the technique and its software, but additionally from its replacement point of view on strategic making plans in relation to water remedy gear and companies in Canada.

Additional info for Design and Equipment for Restaurants and Foodservice: A Management View

Sample text

Exceptions exist, but they are rare. If possible, your building should be visible from both sides of the street, as far away as 400 feet. This also means checking local signage laws. Cities, counties, and even your neighborhood merchants’ group may have restrictions on the types, sizes, height, and even brightness of outdoor signs. As we write this, Seattle authorities are cracking down on the painted murals on some downtown buildings as violations of its billboard ordinance. Another visibility issue: If you’re looking at a strip-style shopping center, go for the end cap, or end location; in other situations, choose a corner lot rather than a middle-of-the-block lot.

But, first, using the numbers we have, let’s calculate the daily food and beverage costs for Chez Ralph. ) This type of guesstimating may seem a bit overwhelming at first, but it is really a simple, logical process based on your own estimates of how many people will walk into your eatery and how much money they will spend there. Labor Costs. You can’t decide how many people to hire or what to pay them until you’ve figured your labor costs. qxd 7/17/08 12:35 AM Page 15 STUDYING THE MARKET ■ THE DINING EXPERIENCE Figuring Average Attendance and Average Check “Chez Ralph” has 140 seats.

You must develop both market and financial feasibility studies for potential investors. A market study analyzes the overall area, the competition within a five-mile radius, and the demographics and psychographics (physical and mental characteristics) of customers. Sophisticated types of research are now available that can tell you how much money customers in your market spend dining out and how saturated the market is with any particular concept. The financial study projects how much money it will take to start the business and what kind of profit can be expected.

Download PDF sample

Rated 4.59 of 5 – based on 28 votes