Ronald Lee Restaurateur - The Everything Guide to Starting and Running a Restaurant: Secrets to a Successful Business!

THE
EVERYTHING
GUIDE TO STARTING
AND RUNNING A
RESTAURANT

Secrets to a successful business!

Ronald Lee,
Restaurateur

Adams Media
Avon, Massachusetts

Dedication

To my mother, my brother, and my father, Richard Lee (19342000)

Publishing Director: Gary M. Krebs
Associate Managing Editor: Laura M. Daly
Associate Copy Chief: Brett Palana-Shanahan
Acquisitions Editor: Kate Burgo
Development Editors: Karen Johnson Jacot, Jessica LaPointe
Associate Production Editor: Casey Ebert
Director of Manufacturing: Susan Beale
Associate Director of Production: Michelle Roy Kelly
Cover Design: Paul Beatrice, Erick DaCosta Matt LeBlanc
Layout and Graphics: Colleen Cunningham, Holly Curtis, Sorae Lee

Copyright 2006, F+W Media, Inc.
All rights reserved. This book, or parts thereof, may not be reproduced
in any form without permission from the publisher; exceptions
are made for brief excerpts used in published reviews.

An Everything Series Book.
Everything and everything.com are registered trademarks of F+W Media, Inc.

Published by Adams Media, an imprint of Simon & Schuster, Inc.
57 Littlefield Street, Avon, MA 02322 U.S.A.
www.adamsmedia.com

ISBN 10: 1-59337-433-X
ISBN 13: 978-1-59337-433-4

Printed in the United States of America.

J I H G F E D C B A

Library of Congress Cataloging-in-Publication Data is available from the publisher.

This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional advice. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.

From a Declaration of Principles jointly adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and Adams Media was aware of a trademark claim, the designations have been printed with initial capital letters.

This book is available at quantity discounts for bulk purchases.
For information, please call 1-800-289-0963.

Visit the entire Everything series at www.everything.com

Acknowledgments

A special thanks to Gina Chaimanis, editor extraordinaire, for her patience and guidance and for giving me the opportunity to write this book; to Hai Jing Leong, Hanna Chew, and the rest of the crew for keeping the restaurant running smoothly while I write this book; to Mark Flaherty, for his advice on the complicated liquor laws in Pennsylvania; and finally, to Danielle Chiotti, my love and inspiration, for her support, wisdom, positive attitude, and just for putting up with me in general.

Contents

Top Ten Lingo in the Restaurant Business

1. Top: A group of customers at a table, used in conjunction with a number. A table of two is a two-top (also known as a deuce), a table of four is a four-top, a table of six is a six-top, and so on.

2. On the fly: To need something quickly, as in I need the order for Table 9 on the fly!

3. Full house: All tables are taken, either reserved or currently occupied, as in We have a full house until 10 P.M. A.k.a., Music to a restaurateur's ears.

4. Jumpin' (or hoppin'): A term describing a very busy restaurant but under control, as in The place is jumpin!

5. Slammed: To have orders all coming in or going out at the same time. The night started off slow, then we got slammed!

6. In the weeds: To be so busy it seems you'll never catch up to your orders.

7. Fire: To start cooking now. For example, Fire Table 8! means Start cooking Table 8's order.

8. Weedwacker: Someone who comes in and bails out the person who is in the weeds.

9. 86: To be out of something, or to throw out an unsatisfactory or unpopular item. For example, The chef didn't like the soup he made today so he 86'ed it.

10. Yesterday: Urging someone to hurry up, as in, Water at Table 6, yesterday!

Introduction

The world's first restaurant is said to have been opened in 1765 by a tavern keeper in Paris named Boulanger when he hung a sign advertising his restaurant of sheep's feet in a white sauce. At the time, restaurant (which means restorative in French) was a term used to describe not a place of business, but a thick soup or stew intended to restore lost energy. Up until Boulanger's fateful act, taverns provided mainly lodging and drink for customers. Any food served in taverns was prepared and sold by guilds, which had a monopoly on the sale and preparation of all food items. Boulanger's sign quickly got the guild's attention, and they were outraged. They forced Boulanger to close down his tavern and took him to court for infringing on the guild's exclusive rights to sell prepared foods. Fortunately, Boulanger won his court case and later reopened his tavern to serve his restaurant as well as other food items. Hence, the era of the modern restaurant was born.

Today, the restaurant industry is dynamic, fascinating, and fast paced. The busy careers and pressing schedules of most families not to mention the numerous restaurant choiceshave spurred a greater demand for food prepared outside the home. As more people eat out more often, the demand for restaurants continues to grow. But the restaurant business is not something you simply jump into. It takes a lot of research, creativity, and planning, not to mention substantial capital.

Despite the enormous consumer demand for restaurants, success in the business does not come easily. Competition is fierce as more restaurants vie for the attention of increasingly savvy consumers. Nevertheless, you can seize the tremendous opportunities that lie ahead and succeed as Monsieur Boulanger did over two centuries ago if you approach this business from the right perspective.

Many people who dream of starting a restaurant see the pot of gold at the end of the rainbow without thinking about how to get there and how far they need to go. Although it isn't wrong to want those rewards, as an aspiring restaurateur, you must also see the whole picturethe effort, the sacrifices, and the costs that, along with the accolades and profits, come with success. Starting a restaurant is not a sprint but a marathon. By reading this book, you're already on the way to making good, informed decisions about your new business venture. This book will not only help you evaluate your restaurant ideas and make the best choices, it will also show you ways to improve your service and maintain an edge over your competitors. And after your restaurant becomes a well-established success, this book will help you flesh out ideas for future developments, such as expansion, merchandising, and more.

The restaurant industry has come a long way since Monsieur Boulanger first hung his sign on the tavern door. Today, the field is bursting with new possibilities for creative, passionate individuals who are willing to take the challenge. With the proper guidance and the right attitude, you can join the ranks of the numerous restaurateurs who are enjoying the benefits of running their own businesses. By starting your own restaurant, you are carrying on the proud legacy that Monsieur Boulanger began over two centuries ago.