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Chapter 1 discusses everything you’d need to select a site for the business and covers how to determine whether to lease or purchase the space. In this chapter, you will learn about: preliminary planning steps for foodservice businesses, creating a business plan and feasibility studies, calculating prime cost estimates, types of foodservice designers and consultants,. | Getting Your Project Started Chapter 1 © 2014 by John Wiley & Sons, Inc. In this chapter, you will learn about: Preliminary planning steps for foodservice businesses Creating a business plan and feasibility studies Calculating prime cost estimates Types of foodservice designers and consultants How to work with designers and consultants Factors to consider in determining the scope of work and related fees for your project Professional and ethical considerations of consultants Learning Objectives © 2014 by John Wiley & Sons, Inc. The design process is complex. A lot of information must be provided to contractors. The person or firm supervising a foodservice design project must have thorough knowledge of: Current building codes and permitting processes Health and safety codes, for buildings and equipment Requirements of the Americans with Disabilities Act Local contractors and equipment availability Why Hire a Consultant? © 2014 by John Wiley & Sons, Inc. Don’t hire a contractor before you know exactly what you’re hiring them for. Prepare: A basic business plan with details of your concept. A financial feasibility study Projected sales and expenses. A market feasibility study Site information Initial Planning & Project Considerations Source: John R. Walker, The Restaurant: From Concept to Operation, 6th Edition. This material is licensed by permission of John Wiley & Sons, Inc., 2011. © 2014 by John Wiley & Sons, Inc. Additional Lecture Notes: A market feasibility study: Who are your customers? Who are your competitors? Site information: What are the advantages (or disadvantages) of your location? How much kitchen space will you need? Discuss the various areas of consultants’ expertise. Which would you find useful – or unnecessary? Finding a Qualified Designer or Consultant Accounting & Finance Architectural design Beverage system design Business strategy Capital budgeting Code compliance Compliance certification Concept development Contract management | Getting Your Project Started Chapter 1 © 2014 by John Wiley & Sons, Inc. In this chapter, you will learn about: Preliminary planning steps for foodservice businesses Creating a business plan and feasibility studies Calculating prime cost estimates Types of foodservice designers and consultants How to work with designers and consultants Factors to consider in determining the scope of work and related fees for your project Professional and ethical considerations of consultants Learning Objectives © 2014 by John Wiley & Sons, Inc. The design process is complex. A lot of information must be provided to contractors. The person or firm supervising a foodservice design project must have thorough knowledge of: Current building codes and permitting processes Health and safety codes, for buildings and equipment Requirements of the Americans with Disabilities Act Local contractors and equipment availability Why Hire a Consultant? © 2014 by John Wiley & Sons, Inc. Don’t hire a .
