The Restaurant from Concept to Operation
Fifth Edition
by John R. Walker

The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.

The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described.

Special features of this Fifth Edition include:

• Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans
• A new chapter on food production and sanitation
• Greater emphasis on restaurant business plans, including new exercises
• New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4
• New coverage of restaurant concepts and use of technology in restaurants
• Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance

Contents Part 1: Restaurants, Owners, Locations, and Concepts

1. Introduction
2. Restaurants and Their Owners
3. Concept, Location, and Design

Part 2: Business Plans, Financing, Legal, and Tax Matters

4. Business and Marketing Plans
5. Financing and Leasing
6. Legal and Tax Matters

Part 3: Menu, Kitchens, and Purchasing

7. The Menu
8. Planning and Equipping the Kitchen
9. Food Purchasing

Part 4: Restaurants, Operations, and Management

10. Food Production and Sanitation
11. Service and Customer Relations
12. Bar and Beverages
13. Restaurant Technology
14. Budgeting and Controlling Costs
15. Organization, Recruiting, and Staffing
16. Employee Training and Development

Index

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