By Arthur Meyer, Mick Van Vann
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Extra info for How to Open and Operate a Restaurant
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Indd 21 21 4/23/13 3:30 PM Writing Your Menu When constructing your menu, which may include appetizers, soups, salads, entrees, and/or desserts, be sure to survey the market by visiting similarly priced restaurants in your area. If everyone is offering cheesecake for dessert, you may want to consider an alternative. There are many high-quality products offered by your food purveyor if you do not want to (or cannot) bake, but there are only so many distributors that service an area and you don’t want to serve the same product as your competitors.
If you will be doing a lot of sautéing you will need quite a few burners. Regardless, all equipment requires specific gas, electrical, water connection, venting, and drainage needs, and the total utility demand must be available to the construction engineer prior to breaking ground, or knocking down the first wall in a remodel. indd 16 4/23/13 3:30 PM architect’s plans and you need to know what equipment you will need and where it will go. Architect plans must be submitted before any permits are issued, so all of this must be decided very early on.
N Produce—all manner of fresh vegetables, fruits, herbs n Specialty/Internet—hard to get items such as rare imported cheeses and canned goods, exotic spices, top-line chocolate, etc. To create the Inventory Master List the purchase price of every ingredient is calculated down to the “unit measure” used in the recipe. For example, tomato sauce can be bought in cases of six #10 cans. indd 27 27 4/23/13 3:30 PM cans, then that is the “unit” that is costed. If recipes require cups of tomato sauce, then the calculation is based on cups.