Includes index.

1.. Research & Planning -- Exploring Yourself -- Restaurant Serves More than Food -- Create Your Vision -- Whats on the Menu? -- Research and Analysis -- Visit Your Competition -- Who Is Your Ideal Customer? -- Location, Location, Location -- Feasibility Studies and Analysis -- Get Out Your Calculator -- Writing a Business Plan -- Should You Do It Yourself? -- Who Pays for What? -- 2.. Building Your Team -- Consult the Experts -- How Consultants Get Paid -- How To Select Restaurant/Food Service Consultants -- Commercial Real Estate Broker -- Your Construction Team -- Your Business Team -- Leading Them All -- All Those Workers and No Work! -- Licenses, Bonds and Insurance -- 3.. Construction & Renovation -- Selecting the Perfect Site -- Building Permits and Codes -- Transforming Buildings into Restaurants -- New Construction Timeline -- Open for Business During a Renovation -- Working in a Construction Zone -- Creating Environments That Work with People -- Will You Have Enough Dining Space? -- Traffic and Workflow -- More Workflow Advice -- Back-of-the-House -- 4.. Environmental & Safety Issues -- Real and Perceived Cleanliness Issues -- Air We Breathe -- Outdoor Air Quality Issues -- Water, Water, Everywhere and Not a Drop to Drink -- Conserving Energy -- Waste Management -- Its Good to Be Green -- 5.. Building Systems -- Warm in the Winter and Cool in the Summer -- Putting the Fire Out -- Hot and Cold Running Water -- Sounds Good to Us -- Planning and Pre-Wiring Specialty Systems -- 6.. Front of House -- Universe of Theme Restaurants--Develop a Theme -- Creating a Design Focal Point -- All in the Family -- Night Life -- Show Time--Display Kitchens -- Best Seats in the House -- First Impressions -- May I Take Your Coat? -- Dining Alfresco -- Colors That Compliment -- Ancient Art of Feng Shui -- Add a Touch of Green -- Commissioning Artists -- Music to Stimulate, Soothe and Woo -- Let There Be Light -- Ceilings -- Covering Your Floors -- Seating -- Selecting Tables -- Seating as Decor -- Your Profit Center -- Seating as Work (and Play) Areas -- Acting as Your Own Decorator -- Smallest Room in the House -- Front-of-the-House Support Stations -- 7.. Back-of-the-House -- Streamline Your Activities Back-of-the-House -- Fixtures and Equipment -- Kitchen Design -- Your Chefs Office -- Plenty of Storage -- Working (and Resting) Behind the Scenes -- 8.. Equipment -- Right Equipment for the Job -- Making Wise Equipment Purchases -- Which Quality Level? -- Equipment Budgeting -- Equipment Leasing -- Equipment Rental -- Should I Buy Used Equipment/Fixtures? -- Equipment Suppliers -- Washing Dishware -- Commercial Dishwashers -- Equipment-Specific Tips.

No book can address every issue that might arise while building, redecorating or renovating a restaurant. Our goal is to prepare you to ask the right questions, make the right decisions and feel comfortable with the process. This book is part of the new series from the editors of the "Food Service Professional Magazine. With 15 books on the most relevant food service subjects, theses are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on specific management subjects are easy to read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. These books cover all the bases, providing clear explanations and helpful, specific advice. All titles in the series include the phone numbers and Web sites of all companies discussed.