Should I open a restaurant?
A restaurants overall theme including decor, menu, lighting etc...
What is a restaurant concept
A style of restaurant that does not typically serve alcohol and who's target market is families.
What is a family restaurant.
This term describes the share of the market that a business has.
What is market share.
The term used to describe the assembling of ingredients and equipment for a recipe.
What is Mise-en-place.
This term describes expenses that can be changed in the short term such as payroll, employee benefits, and repairs and maintenance.
What is controllable expenses.
A list of criteria that would deem a location unsuitable for a restaurant.
What is knockout criterion
This famous restaurant owner values employees who value hospitality over service.
What is Danny Meyer.
The 4 key areas for a restaurant to focus on when creating their marketing plan.
What is product, place, price, and promotion.
The meaning of the acronym LIFO in regards to a restaurants food storage system.
What is "Last in, First out".
What is the formula for food cost %.
These are the top two disadvantages of working in the restaurant industry.
What is long hours and lack of job security.
The most famous single-chain fast food concept in the world today.
What is McDonald's.
The "T" in SWOT analysis.
What is threat.
The reasonable amount of food to have on hand.
What is par stock.
This term describes the cost of food and labor combined in a restaurant.
What is Prime cost.
When given the option of buying, building, franchising, or managing a new restaurant, this option involves the least financial risk, but the psychological risk may be high.
What is managing.
The area in a bar that usually displays decorations and premium brand liquors that contribute to the atmosphere.
What is the "back bar".
The 4 most common forms of business ownership, otherwise known as the type of business entity.
What are sole-proprietorship, partnership, corporation, and S corporation.
This type of food is responsible for most foodborne illness.
What is high-protein foods.
This important document is used to determine a company's worth, which is done by listing all the assets and liabilities. It is like a photo of the restaurants financial standing at any given moment in time.
What is the Balance Sheet.
This magazine publishes a list of the best and worst places to open a restaurant in the United States.
What is Restaurant Business Magazine.
The two most important things to consider when choosing a restaurant planner/consultant for your restaurant.
What is experience and reputation.
This type of business entity is the most risky, as it leaves your personal finances at risk with unlimited liability.
What is a sole-proprietorship.
The temperature range in which bacteria can thrive and multiply most rapidly, otherwise known as the "Temperature Danger Zone".
What is 40F-140F.
This piece of equipment is the biggest energy user in a commercial kitchen.
What is the Traditional Range.