click on each heading to see chapter summaries

Requirements

Business Entity

Payroll & Taxes

Business Property Tax

Human Resources

Employee Manual

Insurance and Liability

Permits & Licenses

PHYSICAL LOCATION

All Considerations

Leasing vs Buying

Traffic Patterns

Adjacent Businesses

Demographics/Market

Zoning & Planning

The  Success Senses

FINANCIAL

How to Write a Business Plan

How to Buy a Restaurant

Easy Financial Projections

Capital Requirements

Attracting Investors

Merchant Services

Tracking Performance

CONSTRUCTION

Plans and Permits

Contractors & Costs

Do-it-Yourself

Existing Restaurants

Refrigeration 

Grease Traps

Hoods & Fire Systems

LOSS PREVENTION

Facts, Realities, Awareness

Cash & Systems Schemes

Food & Supply Theft

Ordering Supplies

Suppliers & Deliveries

Surveillance Systems

Unexpected Expenses

INVENTORY

Tracking Methods/Systems

Order Systems & Suppliers

Paper Goods

Group Buying Plans

Labeling & Rotation

Personal Use & Tracking

SUPPLIERS

Food Service Suppliers Specialty Suppliers

Paper & Linen

Equipment New & Used

Smallwares

Beverage Suppliers

MENU development

Planning & Pairing

Ingredient Control

Demographic Targets

Food Cost & Calcs

Portion Control

Running Out

Cutting Corners

CATERING

Health Dept Requirements

Insurance Coverage

Menu Development

Staff Requirements

Equipment Required

Portioning & Presentation

Transportation

Sanitation & Safety

Health Depart Interaction

Food Handling Certifications

Knife & Equipment Safety

Dishwasher Types and Cost

Chemicals, Storage & MSDS

Documenting Cleaning Cycles​​

Accidents and Reporting