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

By Jeff B. Katz

Book Overview

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.

• Format: Paperback
• Language: English
• ISBN: 0471136980
• ISBN13: 9780471136989
• Release Date: January 1997
• Publisher: Wiley
• Length: 272 Pages
• Weight: 1.49 lbs.
• Dimensions: 0.6" x 7.6" x 9.3"

Customer Reviews

Qualified Contractor

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

Clear and Precise

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.

Excellent Reference for a Zero start-up !

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.