Machine generated contents note: 1.So you want to open a restaurant?
2.Envisioning your business
Restaurant needs and design
Recipes and how to write them
Food costing and creating master lists
Taking Inventory and food costing
Construction expense estimates
Small (Counter) kitchen equipment
Stainless steel and shelving
FOH entrance and waiting area
BOH plumbing and lighting
Major remodels and new construction
8.Suppliers and purveyors
Scheduling considerations
Maintaining a full working crew
1.Marketing: Bringing in patrons
A day in the life of a restaurant
You are Just breaking even
