Creating A Business Plan For A Restaurant

Whether your dream is to open a traditional American diner, a New York-style pizzeria, a Chinese buffet, a deli for busy lunch-goers or a local coffeehouse/hang-out spot, start your business research here.

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In a full-service restaurant, patrons place and receive their orders at their tables; in a limited-service operation, patrons order their food at a counter and then receive their meals at their tables.

Many limited-service restaurants offer salad bars and buffets.

So focus on the 5 or 10 percent of the market that you can get, and forget about the rest. Let's look at the main market categories of food-service business customers: Restaurants are classified into three primary categories: quick-service, midscale and upscale.

Quick-service restaurants are also known as fast-food restaurants.

While there are many commonalities among the various types of food-service businesses, there are also many differences.

And while there is much overlap in the knowledge and skills necessary to be successful, your own personality and preferences will dictate whether you choose to open a commercial bakery, a coffee cart, a fine-dining restaurant or another type of operation.

When people think of fast-food restaurants, they often think of hamburgers and french fries, but establishments in this category also serve chicken, hot dogs, sandwiches, pizza, seafood and ethnic foods.

Midscale restaurants, as the name implies, occupy the middle ground between quick-service and upscale restaurants.

Concepts give restaurateurs a way to let patrons know in advance what to expect and also to provide some structure for their operation.

Here are some of the more popular restaurant concepts: Before you can begin any serious business planning, you must first decide what specific segment of the food-service industry you want to enter.

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