| Description |
1 online resource (491) |
| Contents |
Cover -- Table Of Contents -- Foreword -- Introduction -- Chapter 1: Start Your Own Pizza and Sub Shop -- Pizza History -- Ways to Explore Your Passion -- How Much Money Do You Need? -- Is It for Me? -- Learning the Ropes -- Some of the Big Boys8217; Stories -- Choose the Best Business Method for You -- Chapter 2: Buying a Pizza and Sub Shop -- Find Potential Pizza Shop Sites -- Population and Demographics -- Site Research -- Competition -- Evaluate the Real Estate Value -- Valuing Other Assets -- Reviewing the Books -- Financing -- Equity Funds -- Borrowing Money -- The Deal -- Chapter 3: Writing a Business Plan -- Five Keys of Success -- What a Business Plan Includes -- Business Plan8212;Description of the Business -- Legal Business Forms -- Products/Services -- The Location -- The Marketing Plan -- Franchise Owners Specifically -- What Will You Serve and How Will You Serve It? -- Pricing -- Advertising and Public Relations -- The Management Plan -- Specific Franchise Questions -- The Financial Management Plan -- Business Plan Resources -- Chapter 4: How to Invest in a Franchise -- Franchise Costs -- Definition of Franchising -- Finding a Franchise -- Investigating Franchise Offerings -- Additional Sources of Information -- Advantages of Franchising -- Disadvantages of Franchising -- Minority Participation in Franchising -- Franchise Financing -- Evaluating a Franchise Opportunity -- Chapter 5: Starting Off -- Governmental Requirements -- State Registration -- City Business License -- Sales Tax -- Health Department License -- Fire Department Permit -- Building and Construction Permit -- Sign Permits -- Zoning -- State Liquor License -- Internal Revenue Registration -- Federal Identification Number (Employee Identification Number) -- State Tax Assistance -- Chapter 6: Internal Bookkeeping -- Budgeting -- Accounting Software -- Payroll -- Taxes -- Forms You May Need -- General Tax Calendar -- Tipped Employees -- Handling Cash -- Cash Handling -- Chapter 7: Budgeting and Operational Management -- Monthly Budgeting -- Total Sales -- Track Sales Growth -- Sales Categories -- Labor -- Controllable Operational Costs -- Services -- Utilities -- Fixed Operating Costs -- General Operating Costs -- Total Net Profit -- Depreciation -- Chapter 8: What to Serve -- Pizza Marketing Quarterly Annual Report for 2005 -- Pizza Trends You Should Know -- Specialty Items -- Healthy Options -- Food Allergies -- Alcohol -- Serving Alcohol -- Beer -- Chapter 9: Recipe Development and Production -- Experimentation -- Ask Employees for Help -- Test Your Ideas -- Set Production Standards -- Shift Production Volume -- Quality Standards -- Acceptable Substitutions -- Chapter 10: Recipes to Sample and Inspire New Creations -- Pizza Dough Recipes -- Pizza Sauces -- Pizza Sauce Toppings -- Appetizers and Miscellaneous -- Pizza Recipes -- Miscellaneous Entr233;e Recipes -- Sub Recipes -- Desserts -- Additional Recipe Resources -- Chapter 11: Control Your Costs -- Profits Don8217;t Guarantee Success -- Co. |
| Bibliography |
Includes bibliographical references (page 486) and index. |
| Summary |
Pizzerias represent 17 percent of all restaurants. Pizza accounts for more that 10 percent of all food service sales. Here is the manual you need to cash in on this highly profitable segment of the food service industry. This new book is a comprehensive and detailed study of the business side of the restaurant. This superb manual should be studied by anyone investigating the opportunities of opening a pizza or sub restaurant. It will arm you with everything you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no restaurant entrepreneur should be without. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan, basic cost-control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and HACCP, successful beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, new IRS tip-reporting requirements, managing and training employees, generate high-profile public relations and publicity, learn low- cost internal marketing ideas, low and no-cost ways to satisfy customers and build sales, and learn how to keep bringing customers back. |
| Local Note |
EBSCOhost Small Business Reference Center |
| Subject |
Restaurant management.
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Pizza industry -- Management.
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New business enterprises -- Management.
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BUSINESS & ECONOMICS -- Industries -- Hospitality, Travel & Tourism.
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New business enterprises -- Management.
(OCoLC)fst01036850
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Restaurant management. (OCoLC)fst01095899
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| Added Author |
Brown, Douglas R. Author.
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|
Henkel, Shri L. |
| Other Form: |
Print version: Henkel, Shri L., 1965- How to open a financially successful pizza & sub restaurant 0910627800 (DLC) 2006013809 (OCoLC)67922215 |
| ISBN |
9781601380845 (electronic book) |
|
1601380844 (electronic book) |
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1282489461 |
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9781282489462 |
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0910627800 |
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9780910627801 |
|
