Restaurant Planning, Design, and Construction: A Survival Manual for Owners, Operators, and Developers

A complete blueprint for all types of restaurantdevelopment from concept through construction

Whether you are planning a small neighborhood bistro or anexpansive hotel eatery, Restaurant Planning, Design, andConstruction provides you with the specific information andin–depth guidance you need to navigate the restaurant developmentprocess effectively. With easy–to–use worksheets, checklists,review procedures, and guidelines, this comprehensive manual canhelp you to avoid the pitfalls of miscommunication, omission, andfaulty execution that can mean the difference between your successand failure. Taking you step by step through each phase of thedevelopment process, the book shows you how to:

Assemble and manage your restaurant development team Prepare a marketable business plan to use when seekingfinancial backing Approach site evaluation, budgets, scheduling, and more Write a detailed operational plan of how the restaurant willfunction Prepare an effective design program to fulfill your operationalrequirements Coordinate key elements of planning and design Manage the construction phase, pre–opening activities, andfollow–up

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

Restaurant Development.

Choosing and Managing Your Development Team.

Preparing a Marketable Business Plan.

Refining Your Concept and Writing the Operational Plan.

Preparing the Design Program.

Planning and Design.

The Construction Phase: Building Your Restaurant.

Index.

JEFF B. KATZ provides design, development, and project management services to resorts, multiunit restaurant operators, and independent restaurateurs. A graduate of the Cornell University School of Hotel Administration, he has over twenty–five years of experience in restaurant and hotel development.