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Restaurant Planning, Design, and Construction: A Survival Manual for Owners, Operators, and Developers Paperback – January 6, 1997

ISBN-13: 978-0471136989 ISBN-10: 0471136980 Edition: 1st

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Restaurant Planning, Design, and Construction: A Survival Manual for Owners, Operators, and Developers + Design and Layout of Foodservice Facilities
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Product Details

  • Paperback: 264 pages
  • Publisher: Wiley; 1 edition (January 6, 1997)
  • Language: English
  • ISBN-10: 0471136980
  • ISBN-13: 978-0471136989
  • Product Dimensions: 7.8 x 0.7 x 9.4 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #839,277 in Books (See Top 100 in Books)

Editorial Reviews

From the Publisher

For people looking to plan, design and build a restaurant, this useful reference will provide step-by-step explanations throughout the entire process. For restaurant projects of any size or scale, learn the basics of preparing the business plan, choosing and managing the development team, design, and construction. Explains the critical components of planning, designing, and building, step by step. Presents practical, detailed information in an easy-to-use format. Includes guidelines, checklists, and forms that can be applied directly to development projects.

From the Back Cover

A complete blueprint for all types of restaurant development—from concept through construction

Whether you are planning a small neighborhood bistro or an expansive hotel eatery, Restaurant Planning, Design, and Construction provides you with the specific information and in-depth guidance you need to navigate the restaurant development process effectively. With easy-to-use worksheets, checklists, review procedures, and guidelines, this comprehensive manual can help you to avoid the pitfalls of miscommunication, omission, and faulty execution that can mean the difference between your success and failure. Taking you step by step through each phase of the development process, the book shows you how to:

  • Assemble and manage your restaurant development team
  • Prepare a marketable business plan to use when seeking financial backing
  • Approach site evaluation, budgets, scheduling, and more
  • Write a detailed operational plan of how the restaurant will function
  • Prepare an effective design program to fulfill your operational requirements
  • Coordinate key elements of planning and design
  • Manage the construction phase, pre-opening activities, and follow-up

No matter what your business background—catering, marketing, management, or finance—this self-contained guide is one resource you will not want to be without.


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Most Helpful Customer Reviews

46 of 49 people found the following review helpful By Ian O'connor on February 23, 2000
Format: Paperback
I strongly recommend this book for those who tend to open up a restaurant with a little Food & Beverage / Administration experience and have many ideas but has difficulties in putting things together and most importantly; who are under the influence of friends, family, etc.
This book theoratically teaches you how you should plan and who you should really listen to and take into consideration of what they are saying ! As a Food & Beverage person in the industry, I have made many Restaurant openings and in some parts of the book, I reminisced those typical mistakes we all face when we were amateurs. Despite it has a high purchase price, it is value for the money.
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6 of 7 people found the following review helpful By Jillian Mosley on February 5, 2002
Format: Paperback
The manual has been helpful to me in figuring out where to start and the best order in which to proceed. Although it can be a bit dry at times, being a textbook manual, I have very little complaints. Very useful just for the start-up cost list alone. Katz really leaves no stone unturned, I have been carrying this around and making notes left and right. Also, has been helpful in bolstering my confidence before heading into the foray of contractors, plumbers and designers. I will be curious to see how I feel about this book in a year from now, but at this time in the planning stages, it is very reassuring and insightful.
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0 of 5 people found the following review helpful By Master Shogun on April 11, 2008
Format: Paperback
Great book, but if anyone is seriously going to invest a good deal of capital on their restaurant, you should go with a contractor that has been doing it for years. My brother used Certified Construction for his business, and it worked out great. I hope this helps...
certifiedconstruction.com
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