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Table Of Contents

INTRODUCTION
DEFINITIONS AND BUSINESS PLAN BASICS
What types of restaurants are found in Alaska?
What are the benefits of running a restaurant?
Why do you want to start a restaurant?
1. Why do you want to start a restaurant?
Small Business Success Factors
STEP 2 – DEVELOPING YOUR RESTAURANT CONCEPT
Restaurant Style Choices
Location
Facilities
Guest Expectations
STEP 3 – UNDERSTANDING REGULATORY REQUIREMENTS
Business License
Food Service Permit
Fire Department Permit
Health & Safety Standards
Alaska Administrative Code ‐ 18 AAC 30.400
Insurance Requirements & Considerations
Zoning Requirements
Reporting Considerations
Additional Needs
STEP 4 – CONDUCTING MARKET ASSESSMENT AND RESEARCH
Who are your potential customers?
Pricing and Willingness to Spend
Competitive Considerations
Restaurant Demand
Who is your target market?
STEP 5 – DEVELOPING YOUR MARKETING AND CUSTOMER SERVICE PLAN
Advertising
Public Relations and Promotions
STEP 6 – DEVELOPING YOUR ORGANIZATIONAL PLAN
Ownership Considerations (Legal Structure)
Manager (Owner)
Building your Restaurant Team
Ensuring the Right Skills and Aptitude
Hiring Professional Assistance
STEP 7 – DEVELOPING YOUR FINANCIAL PLAN
Start‐up Costs
Estimating Revenues
Estimating break‐even point
Estimating Costs
Cost of Goods Sold
Fixed Costs
Variable Costs
Financial Statements
CONCLUSION
Location Evaluation Worksheet
Restaurant Checklist
Estimated Start­Up Costs Worksheet
Revenue Estimate Worksheet
Estimated Fixed Costs Worksheet
Variable Costs Worksheet
Profit and Loss Statement
Balance Sheet
Cash Flow Statement
Food Service Safety Considerations
Customer Comment Card
Additional Resources
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20182143 Restaurant Handbook Copy

20182143 Restaurant Handbook Copy

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Published by חנוך ישראל

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Published by: חנוך ישראל on May 15, 2011
Copyright:Attribution Non-commercial

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02/26/2012

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