By Costas Katsigris, Chris Thomas
The re-creation of a favourite Resource!
From the decor that is helping outline the customer's event, to the stairs taken to conform with place of work security and wellbeing and fitness rules, to the capital investments in significant equipment,a well-designed foodservice facility blends many alternative parts right into a practical and exciting complete. Decision-makers who comprehend those varied components and the way they interact will attain the considerable rewards that come from stable layout offerings in a restaurant or foodservice endeavor.
Design and kit for eating places and Foodservice, 3rd Edition takes a finished method of making plans and constructing a restaurant or foodservice house. This "go-to guide"encompasses every thing from making a eating place idea to protecting a commercial-grade oven, and is exclusive in its cognizance to either the back and front of the house.
Revised and up-to-date with the most recent foodservice developments, this new 3rd variation features:* New and improved insurance of eco-friendly layout, together with strength and water use, recycling and waste streams, smarter use of area, and LEED "green building" ideas* New details on know-how use in foodservice* assurance of layout within the context of developments together with cellular foodservice, multichain operators, branding recommendations, layout for smaller areas, and integrating cook-chill tools for qc* contemporary advancements in gear know-how and kit procuring, financing, leasing, and insuring* the newest updates on issues together with sanitation practices, fitter cooking oils, and laws corresponding to the american citizens with Disabilities ActClearly geared up for studying, and entire of such assets as callout containers, interviews with specialists, take-away issues, and different priceless positive aspects, Design and gear for eating places and Foodservice, 3rd Edition supplies hospitality scholars and dealing execs a whole consultant to this crucial topic.
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Additional info for Design and Equipment for Restaurants and Foodservice: A Management View
In mall or strip mall locations, two other clauses may be appropriate. A go-dark clause allows you to terminate the lease or receive a rent reduction if an anchor tenant or other major tenants in the mall decide to leave or go out of business, compromising the success of your business and others that remain. An exclusivity clause protects your business by restricting the types of operations that can open, either in the same mall or in a particular section of the mall, so that you’re not outdone by a competitor on your own turf.
This shows Subway where there are holes without restaurants. Then the population in those “hole” areas is studied for demographics and compared to the customers of a successful Subway nearby. qxd 18 ■ 7/17/08 CHAPTER 1 12:35 AM Page 18 ECONOMICS OF SITE SELECTION the store development team visits potential sites in person, they have truly done their homework. Large MCOs now operate their own food think tanks and idea centers, keeping an eye on retail and supermarket trends to predict how these might shape the foodservice industry.
You will be eating out a lot to do the research for this section! In your five-mile radius, you must find out, in great detail, what other types of restaurants exist. Classify them as selfservice or table-service; then zero in on any restaurant that has a concept even remotely similar to yours. These will be your direct competitors. Take notes as you observe their seating capacity, menu offerings, prices, hours of operation, service style, uniforms, table sizes, décor—even the brand of dishes they use is valuable information.
Design and Equipment for Restaurants and Foodservice: A Management View by Costas Katsigris, Chris Thomas