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Restaurant Design: Concept to Customer (Thibodeaux)

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Restaurant Design: Concept to Customer (Thibodeaux)

This book moves the reader through eleven chapters, which provide a logical path from developing the concept to success operation of a new restaurant.

Food Production Service and Culinary ArtsWorkforce
Author
William R. Thibodeaux
Publisher
Chef John Folse Culinary Institute at Nicholls State University
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Read online Download PDF (open licence)
Contents· 99 sections
  1. 01: The City
  2. 1.01: Shaping City Development
  3. 1.02: Evaluating a City
  4. 1.03: Smart growth Emphasis on Sustainability
  5. 1.04: Suburbia
  6. 1.05: Commercial Suburbia
  7. 1.06: Thinking about a Place
  8. 1.07: Classroom Preparation Assignments
  9. 1.08: Chapter Glossary and Notes
  10. 02: The Customer
  11. 2.01: Demographics - Numerical Data
  12. 2.02: Psychographics - Attitude Interests and Opinions
  13. 2.03: Generations - Differences
  14. 2.04: Customer Decision Cycle
  15. 2.05: The Psychographic Nature of the Guest
  16. 2.06: Defining Customers Where to Begin
  17. 2.07: The Customer across Considerations.
  18. 2.08: Classroom Preparation Assignments
  19. 2.09: Chapter Glossary and Notes
  20. 03: The Competition
  21. 3.01: The Living Aspect of Restaurant
  22. 3.02: Understand Your Competitors
  23. 3.03: Competitors - where to begin and weakness in hospitality
  24. 3.04: Evaluate the Competition
  25. 3.05: Criteria for a Competitor Analysis
  26. 3.06: Other Attributes to Consider
  27. 3.07: Competitive Analysis Summary
  28. 3.08: Classroom Preparation Assignments
  29. 3.09: Chapter Glossary and Notes
  30. 04: Segmentation in a Marketplace
  31. 4.01: What is Market Segmentation
  32. 4.02: Segmentation - Where to Begin
  33. 4.03: Selecting target markets
  34. 4.04: Segmentation in More Depth
  35. 4.05: Deciding on Market Segments
  36. 4.06: Classroom Preparation Assignments
  37. 4.07: Chapter Glossary and Notes
  38. 05: Positioning the Product
  39. 5.01: Positioning
  40. 5.02: The Marketing Mix
  41. 5.03: The Marketing Environment
  42. 5.04: Sources of Marketing Information
  43. 5.05: Developing Consumer Interest
  44. 5.06: Systematic Advertising is Important
  45. 5.07: Positioning Strategy
  46. 5.08: Types of Restaurants
  47. 5.09: Classroom Preparation Assignments
  48. 5.10: Chapter Glossary and Notes
  49. 06: The Marketing Plan
  50. 6.01: Marketing versus Selling
  51. 6.02: Marketing Plan Inclusions
  52. 6.03: Competitive Methods
  53. 6.04: Managing successful promotions
  54. 6.05: Types of Sales Promotions
  55. 6.06: Classroom Preparation Assignments
  56. 6.07: Chapter Glossary and Notes
  57. 07: Materializing the Concept - The Facility
  58. 7.01: Market Facility Money and Management
  59. 7.02: Location
  60. 7.03: Facility Development
  61. 7.04: Concept Development
  62. 7.05: Spatial Aspects of Restaurant
  63. 7.06: The Physical Location
  64. 7.07: Classroom Preparation Assignment -
  65. 7.08: Glossary and Notes
  66. 08: Ownership and Employees
  67. 8.01: New Page
  68. 8.02: New Page
  69. 8.03: How to Train Your Team
  70. 8.04: Classroom Preparation Assignments
  71. 8.05: Chapter Glossary and Notes
  72. 09: Revenue Costs and Profit Analysis
  73. 9.01: Lenders
  74. 9.02: Income Statement
  75. 9.03: Balance Sheet
  76. 9.04: Classes of Ratios
  77. 9.05: Classroom Preparation Assignments
  78. 9.06: Chapter Glossary and Notes
  79. 10: Designing the Restaurant Menu
  80. 10.01: Designing the Menu
  81. 10.02: Menu Strategies
  82. 10.03: Classroom Preparation Assignments
  83. 10.04: Chapter Glossary and Notes
  84. 11: Pricing Decisions
  85. 11.01: Arriving at the Correct Menu Price
  86. 11.02: Other pricing concerns
  87. 11.03: Arriving at an item price
  88. 11.04: Classroom preparation assignments
  89. 11.05: Chapter Glossary and Notes
  90. 12: Restaurant Analysis
  91. 12.01: Menu Engineering
  92. 12.02: Classes of Ratio
  93. 12.03: Classroom Preparation Assignments
  94. 12.04: Chapter Glossary and Notes
  95. 13: Appendices
  96. 13.01: Structuring Your Business Model
  97. 13.02: Legal Regulations
  98. 13.03: Professional Associations
  99. 13.04: Industry Resources