Successful restaurant launch forces attention to essential data and checklists.
    Table of Contents
Section 1     START – PLAN – FINANCE – LOCATE – DESIGN
RESTAURANT FUNDAMENTALS
INTRODUCING TOOL & RULES
THE BUSINESS
    STATE OF THE INDUSTRY
THE CUSTOMER
    CUSTOMER SATISFACTION SURVEYS
    SUSTAINED COMPETITIVE ADVANTAGE
PLANNING AND ORGANIZATION
    CONCEPT
    START UP
    BUSINESS PLAN
FINANCE
FRANCHISE
PHYSICAL PLANT
    LOCATION
        SELECTION OF GEOGRAPHIC AREA
            SITE NEGOTIATIONS
    LAND AND BUILDING
    DESIGN
        KITCHEN DESIGN
        CUSTOMER AREA DESIGN
        CONSTRUCTION AND REMODELING
OPENING
Always grow in a growing environment. This means your personal growth and opportunity is always easiest when you position within a rapidly growing segment of society providing quality goods and services. The restaurant industry is that growing environment. Each year for the last decade, the total dollars spent on eating out has grown at a faster rate than the GNP and the growth of the population. It will continue.
Success here requires due-diligence. We will give you a template and tools for a solid business plan.
Location truly is critical, and there are objective rules to insure no mistakes handcuff your potential.
Follow basic design rules to ensure the space is efficient for maximum productivity and profits.
Financing start-ups and operations is easiest when you have done your homework to demonstrate high probability of success. Follow proven steps to success.


About the Author:

Roderick Clelland, MBA, has over two decades of restaurant experience, in both operations and consulting to the industry. He formed a consulting firm with Joseph M Tierney, MBA, and Glen A Wilt, PhD to bring science and research to the fundamental restaurant decision process. While completing contracts with successful restaurant chains, he naively decided to start his first restaurant on the side, and quickly learned that great restaurant management cannot be a part-time job.

He designed, financed, built, staffed, and operated several highly profitable and popular award-winning restaurants. “My proudest achievements were the low turnover of my restaurant staff over the years, and the large number that became wealthy in their own operations. When you select great people and insure they have excellent knowledge and skills, you have happy staff and happy customers”

Mr. Clelland continues to consult to the industry, and is still constantly dismayed by observable poor restaurant operating practices. He currently lives in San Francisco.