The Food Service Professionals Guide To: Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment

By Sharon L Fullen

This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.

These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.

The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory.

Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

• Language: English
• Publisher: Atlantic Publishing Group, Inc.
• Release date: Dec 1, 2003
• ISBN: 9781601381118

Book preview

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a Few dol ars a day

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isBn: 978-0-910627-13-9

success & Maximum Profit

— Ed Manley, CFE,

President and Chief Operating Officer

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Atlantic Publishing Group, Inc.

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RestauRant & Food

isBn: 978-0-910627-24-5

1405 SW 6th Ave. • Ocala, FL 34474-7014

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Phone [phone] • Fax [phone]

Critical Questions

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appetizers, desserts &

isBn: 978-0-910627-18-4 side items isBn: 978-0-910627-25-2

For all your answers to questions on hospitality 14

management go to www.atlantic-pub.com 9 780910 627245

365 InsIder secrets revealed!

RestauRant

Design

Designing, Constructing & Renovating A

Food Service Establishment

By Sharon L. Fullen

the Food service Professional’s guide to: Restaurant Design Designing, Constructing &

Renovating a Food service establishment: 365 secrets Revealed

Atlantic Publishing Group, Inc. Copyright © 2003

1210 SW 23rd Place

Ocala, Florida 34474

800-541-1336

352-622-5836 - Fax

www.atlantic-pub.com - Web Site

[e-mail] E-mail

SAN Number :268-1250

All rights reserved. No patent liability is assumed with respect to the use of information contained herein. Although every precaution has been taken in the preparation of this book, the publisher and author assume no responsibility for errors or omissions. No warranty is implied. The information is provided on an as is basis.

International Standard Book Number: 0-910627-24-X

Library of Congress Cataloging-in-Publication Data Fullen, Sharon L.

Designing, constructing & renovating your restaurant : 365

secrets revealed / by Sharon L. Fullen.

p. cm. -- (The food service professionals guide to ; 14) Includes bibliographical references and index.

ISBN 0-910627-24-X (pbk. : alk. paper) 1. Restaurants--Design and construction. I. Title. II.

Title:Designing, constructing, and renovating your restaurant. III. Series.

TX945.F85 2002

647.95'068'2--dc21

2002011170

10 9 8 7 6 5 4 3

Printed in the United States

Book layout and design by Meg Buchner of Megadesign www.mega-designs.com • e-mail: [e-mail]

COntents

intRODuCtiOn

1. ReseaRCH & PLanning

Exploring Yourself ........................................................... 7

A Restaurant Serves More than Food .............................. 8

Create Your Vision .......................................................... 9

What’s on the Menu? .................................................... 10

Research and Analysis .................................................. 12

Visit Your Competition .................................................. 14

Who Is Your Ideal Customer? ........................................ 15

Location, Location, Location .......................................... 16

Feasibility Studies and Analysis .................................... 18

Get Out Your Calculator ............................................... 19

Writing a Business Plan ................................................ 20

Should You Do It Yourself? ........................................... 22

Who Pays for What? ...................................................... 23

2. BuiLDing YOuR teaM

Consult the Experts ...................................................... 25

How Consultants Get Paid ............................................ 26

How To Select Restaurant/

Food Service Consultants ........................................ 28

Commercial Real Estate Broker ..................................... 29

Your Construction Team ............................................... 30

Your Business Team ..................................................... 32

Leading Them All .......................................................... 31

All Those Workers and No Work! ................................... 35

Licenses, Bonds and Insurance ..................................... 37

3. COnstRuCtiOn & RenOVatiOn

Selecting the Perfect Site ............................................... 39

Building Permits and Codes .......................................... 41

Transforming Buildings into Restaurants ...................... 42

New Construction Timeline ........................................... 44

Open for Business During a Renovation ........................ 45

Working in a Construction Zone ................................... 46

Creating Environments That Work with People ............. 48

Will You Have Enough Dining Space? ........................... 49

Traffic and Workflow ..................................................... 51

More Workflow Advice ................................................... 52

Back-of-the-House ........................................................ 53

4. enViROnMentaL & saFetY issues General Issues .............................................................. 55

Real and Perceived Cleanliness Issues .......................... 56

The Air We Breathe ....................................................... 56

Outdoor Air Quality Issues ............................................ 58

Water, Water, Everywhere and Not a

Drop to Drink .......................................................... 60

Conserving Energy ........................................................ 61

Waste Management ....................................................... 62

It’s Good to Be Green .................................................... 64

5. BuiLDing sYsteMs

Warm in the Winter and Cool in the Summer ............... 67

Putting the Fire Out ...................................................... 68

Hot and Cold Running Water ........................................ 70

Sounds Good to Us ....................................................... 71

Planning and Pre-wiring Specialty Systems ................... 72

6. FROnt OF HOuse

The Universe of Theme Restaurants –

Develop a Theme ..................................................... 75

Creating a Design Focal Point ....................................... 77

All in the Family ........................................................... 78

The Night Life ............................................................... 80

Show Time – Display Kitchens ...................................... 81

The Best Seats in the House ......................................... 83

First Impressions .......................................................... 84

May I Take Your Coat? .................................................. 85

Dining Alfresco .............................................................. 87

Colors That Compliment ............................................... 88

The Ancient Art of Feng Shui ........................................ 89

Add a Touch of Green ................................................... 91

Commissioning Artists .................................................. 92

Music to Stimulate, Soothe and Woo ............................. 93

Let There Be Light ......................................................... 95

Ceilings ......................................................................... 97

Covering Your Floors ..................................................... 98

Seating........................................................................ 102

Selecting Tables .......................................................... 103

Seating as Décor ......................................................... 105

Your Profit Center ....................................................... 106

Seating as Work (and Play) Areas ................................ 107

Acting as Your Own Decorator .................................... 108

The Smallest Room in the House ................................ 111

Front-of-the-House Support Stations .......................... 112

7. BaCK-OF-tHe-HOuse Streamline Your Activities Back-of-the-House ............. 115

Fixtures and Equipment ............................................. 117

Kitchen Design ............................................................ 118

Your Chef’s Office ....................................................... 119

Plenty of Storage ......................................................... 110

Working (and Resting) Behind the Scenes ................... 112

8. eQuiPMent

The Right Equipment for the Job ................................ 125

Making Wise Equipment Purchases ............................ 126

Which Quality Level? .................................................. 128

Equipment Budgeting ................................................. 128

Equipment Leasing ..................................................... 130

Equipment Rental ....................................................... 132

Should I Buy Used Equipment/Fixtures? .................... 133

Equipment Suppliers .................................................. 135

Washing Dishware ...................................................... 136

Commercial Dishwashers ............................................ 138

Equipment-Specific Tips ............................................. 139

intRODuCtiOn

Whether you are pursuing your dream of owning a small ethnic restaurant or expanding your popular nightspot, you’ll need to devote a significant portion of your financial resources and personal energy. This book provides you with practical tips and useful ideas to help you create a successful new restaurant or expand and revitalize your current restaurant.

Hopefully, before a single hammer is lowered, you’ll have used this book to:

• Guide you through the critical research and preplanning stages and establish your personal and business goals.

• Understand the relationship between your customers and employees and your restaurant’s design, décor and food.

• Assist you in developing a solid business plan to establish your goals while satisfying the needs of your partners, employees, investors and bankers.

• Assemble a team of professionals (real estate brokers, designers, contractors and consultants) ready to share their expertise and create a synergy for success.

No book can address every issue that might arise while building, redecorating or renovating a restaurant. Our goal is to prepare you to ask the right questions, make the right decisions and feel comfortable with the process. Here we have addressed dozens of important topics and how they affect your customers, your employees and your pocketbook.

We wish you much success as you realize your dream…

6

C H a P t e R O n e ReseaRCH & PLanning

exploring Yourself

A little self-analysis can be good for the soul - and for your business. Exploring your interests, expectations and the commitments (financial, physical and emotional) necessary to meet your entrepreneurial goals is what we call the pre-planning stage.

Operating a restaurant is hard work and the failure rate is, unfortunately, significant. However, realizing your dream can be an exceptionally rewarding endeavor; personally and professionally. The ingredients for success go well beyond an exquisite pasta primavera or a succulent prime rib. They are a complex blend of passion, vision, risk taking and business acumen. Your clarity of vision will help you write your business plan, sell your concept to lenders and potential investors and communicate your desires and needs to architects, contractors, designers and suppliers. Explore the following issues:

• Close your eyes. Can you see your dream restaurant? Is