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(单词翻译:双击或拖选)
Ask a restaurant consultant1 about opening a restaurant and you're likely to get a succinct2 answer: "Don't!" The failure rate is high, the costs can soar out of control and the hours are brutal3. If you remain convinced that you are the next Alice Waters or Wolfgang Puck, put on your toque, brush up on your knife skills and forge ahead.
Instructions
1. Clarify your concept and put all the proposed details--from decor to dessert choices--in writing. If you can't write about them, they need more thought.
2. Investigate the regulatory requirements, both city and state. Prepare for a plethora4 of paperwork, including byzantine building codes with regulations covering everything from kitchen exhaust systems to interior finish requirements.
3. Find an ideal location. Do a demographic study of the surrounding area. Research the amount of foot traffic and the availability of easy parking. Then negotiate a lease you can afford.
4. Plan your menu early in the game. Kitchen layout and equipment purchases depend on it. Reduce your equipment costs either by purchasing used equipment or leasing new.
5. Find the funds. Write a detailed6 business plan and consider forming a small private corporation or starting a limited partnership7. However much money you think you need, raise more. Many restaurant consultants8 blame the high rate of new restaurant failures on undercapitalization.
6. Allocate9 the available space. Remember that in addition to dining and kitchen areas you'll need room for dishwashing, storage, bathrooms and administrative10 work.
7. Plan the layout for the dining area. Remember to balance your desire for the maximum number of seats with your future customers' desire to shun11 tables crammed12 into awkward corners. Also avoid locating tables in the middle of the room like woebegone little islands. "Nestle tables--particularly two-tops--against low divider walls or other architectural features," advises restaurant owner and designer Pat Kuleto.
8. Keep the kitchen layout focused on efficient, safe food preparation. Ensure that there is sufficient light and ventilation, as well as enough space so that cooks, servers and dishwashers are not bumping into one another at the busiest times.
9. Don't neglect the graphics13. From the exterior14 signage to the look of the menus, graphic5 design plays an important part in a restaurant's overall look.
10. Pay attention to lighting15 design. Focus dramatic light onto the tables to highlight the food, and complement16 it with glowing atmospheric17 light to make the customers look good.
11. Research and develop the menu. Taste-test the recipes repeatedly until the kitchen can achieve consistency18. Remember that the food also has to look good on the plate. Plot out your menu pricing strategy. Have the final menu proofread19 before sending it to the printer.
13. Investigate insurance needs thoroughly21. Restaurants are simmering stockpots of potential accidents--from fires to floods to food poisoning and a hundred other potential horrors. The National Restaurant Association (restaurant.org) is an outstanding resource for insurance-related information.
14. Select and train the staff. Look for enthusiasm as well as experience. Allow ample training time before the restaurant opens. Remember that the person running the front of the house is as important as the person running the kitchen, and great service is as important a factor in winning customer loyalty22 as great food.
15. Set up a bookkeeping and accounting23 system. Establish control over the meal checks. There are dozens of scams that dishonest servers and cashiers can pull; get some expert advice on how to prevent them.
16. Designate a core of trusted employees to supervise storage areas carefully. Stress that they must check in all deliveries and audit24 the food inventory25 frequently.
17. Pass your opening inspection26 by a food safety specialist with your local health department, along with a plumbing27 inspection. You'll receive a permit to operate, which will be reviewed yearly.
18.Open your doors and welcome hungry diners.
Tips & Warnings
* Plan an advertising28 and public-relations campaign that begins even before the restaurant opens. Contact the food editor of the local newspaper about doing a "great new restaurant coming soon" story. See 372 Publicize an Event.
* Read books on planning, designing and securing investment for restaurants. Take a class at a university's hotel administration school. Read Restaurant Business magazine (restaurantbiz.com) for strategies and resources.
* You'll need to provide your local health department with a list of menu items, as well as how they are prepared, cooking times, refrigeration temperatures and more.
点击收听单词发音
1 consultant | |
n.顾问;会诊医师,专科医生 | |
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2 succinct | |
adj.简明的,简洁的 | |
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3 brutal | |
adj.残忍的,野蛮的,不讲理的 | |
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4 plethora | |
n.过量,过剩 | |
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5 graphic | |
adj.生动的,形象的,绘画的,文字的,图表的 | |
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6 detailed | |
adj.详细的,详尽的,极注意细节的,完全的 | |
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7 partnership | |
n.合作关系,伙伴关系 | |
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8 consultants | |
顾问( consultant的名词复数 ); 高级顾问医生,会诊医生 | |
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9 allocate | |
vt.分配,分派;把…拨给;把…划归 | |
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10 administrative | |
adj.行政的,管理的 | |
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11 shun | |
vt.避开,回避,避免 | |
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12 crammed | |
adj.塞满的,挤满的;大口地吃;快速贪婪地吃v.把…塞满;填入;临时抱佛脚( cram的过去式) | |
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13 graphics | |
n.制图法,制图学;图形显示 | |
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14 exterior | |
adj.外部的,外在的;表面的 | |
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15 lighting | |
n.照明,光线的明暗,舞台灯光 | |
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16 complement | |
n.补足物,船上的定员;补语;vt.补充,补足 | |
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17 atmospheric | |
adj.大气的,空气的;大气层的;大气所引起的 | |
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18 consistency | |
n.一贯性,前后一致,稳定性;(液体的)浓度 | |
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19 proofread | |
vt.校正,校对 | |
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20 license | |
n.执照,许可证,特许;v.许可,特许 | |
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21 thoroughly | |
adv.完全地,彻底地,十足地 | |
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22 loyalty | |
n.忠诚,忠心 | |
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23 accounting | |
n.会计,会计学,借贷对照表 | |
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24 audit | |
v.审计;查帐;核对;旁听 | |
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25 inventory | |
n.详细目录,存货清单 | |
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26 inspection | |
n.检查,审查,检阅 | |
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27 plumbing | |
n.水管装置;水暖工的工作;管道工程v.用铅锤测量(plumb的现在分词);探究 | |
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28 advertising | |
n.广告业;广告活动 a.广告的;广告业务的 | |
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29 contrived | |
adj.不自然的,做作的;虚构的 | |
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30 edginess | |
n.刀口锐利,急躁 | |
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31 coupon | |
n.息票,配给票,附单 | |
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