The project for opening a restaurant must encompass several issues, from the creative aspect to the nuts and bolts of meeting legal criteria. The concept is the first issue to be formalized; it should be a unique concept that provides a niche in the restaurant business. Included in the concept are the types of dishes, the restaurantÆs design and ambiance, location, and the types of patrons it is targeting. Once these issues have all been nailed down and plans have been submitted and reviewed and permits obtained, it is time to do the build (ôHow to Open a Restaurantö).
Plans that have been drawn to scale according to the National Sanitation Foundation guidelines must be used, and equipment must be listed by make and model as well as shown on a placement plan (ôOpening a Restaurant?ö). A plot plan of the entire premises needs to be prepared, with the locations of key sites such as approved water supply, satisfactory sinks, toilet facilities, lighting, cleanable floors/wall/ceiling, approved waste disposal system, crack-free work surfaces, lockers or closets for employee belongings, and access for deliveries (Klein).
The final project will address each of these issues, in addition to reviewing funding, personnel recruitment and hiring, profitability studies, and customer demographics. It will review the marketing proposal, marketing niche, and proposed target market, as well as how this restaurant will be positioned in relation to existing restaurants in the area. Finally, it will summarize all of the above into a concise document that touches on all of the major areas and concludes with an explanation of why the restaurant will be successful given all of the research data.
ôOpening a Restaurant?ö County of Santa Barbaraá ENVIRONMENTAL HEALTH SERVICES. http://www.sbcphd.org/ehs/opening.htm
This is a site affiliated with the County of Santa Barbara Environmental Health Servic
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