Restaurant Creation Project

RESTAURANT CREATION START:

Before we begin brainstorming, we need to figure out what opening a restaurant entails.




~ DEMOGRAPHICS ~

Before a successful business of restaurant can be started, business owners must look at the demographics of an area to determine the audience they are serving. Follow the link below to learn more about our population here in Greencastle, PA

Greencastle, PA - Lifestyle & Demographics


Chamber of Commerce


Borough of Greencastle


Greencastle-Antrim School District

Census Data Report

Do CTRL F to open a find field and type "Greencastle." Or scroll to page 40 to view the 2010 census data for Greencastle, PA

The assigned location for your restaurant is the former Sheetz on the corner of Route 11 and Route 16. If this does not satisfactorily meet your needs, feel free to use your own time to research available commercial properties in Greencastle, PA.

~ LOGO ~





~ MENU ~

What Grows Where?

ZipZone

Learn what plant zone your restaurant is located in so that you can find food that grows in each zone.

USDA Plant Hardiness Map

The 2012 USDA Plant Hardiness Zone Map is the standard by which gardeners and growers can determine which plants are most likely to thrive at a location.

Food Gardening Guide

Learn about how to successfully grow food in different areas.

Farmer's Almanac

If you have problems searching, search "Almanac" and "Zone#" on Google.


What Meals Can I Create?

Food Network


AllRecipes



What Are My Costs?

As a restaurant owner, you will be shopping wholesale - or buying directly from the distributor. You will not be buying your ingredients at the local grocery store.

USDA Price of Fruits and Vegetables

Lists of price sheets for many fruits and vegetables grown in the United States! Thanks Period 3, Table 3!!!

Wholesale Beef

Look up the cost of beef HERE!

A Fresh Approach

This wholesale price lists includes poultry (chicken), pork, beef, and other cuts of meat.

Johnnies Restaurant Supply

Visit this local supplier to learn more about the wholesale cost of meat and seafood. Check out their catalog by clicking "Products" at the top of the page. DO NOT LOOK AT PRICES OF CANNED OR FROZEN FRUITS AND VEGETABLES.

Park Sloop Food Coop

Use this price list for your restaurant if you are located along the East Coast.

Om Organics

Use any of these price sheets to help you determine cost if your restaurant is located along the West Coast

Lobster

In need of local Maine lobster?

Florida Seafood

Use this resource to determine the cost of seafood if you are located along the East Coast and/or the islands south of Florida.

LA Fish Company

Use this price list to help you determine the cost of your seafood if you have established a restaurant long the west coast.

Jamaica

In Jamaica, you will find that fruit is relatively inexpensive. "A hand full of bananas or half a dozen mangoes will cost about $1.00." (lonelyplanet)
SUPERMARKET JAMAICA
This is the price of buying items at the grocery store. When you own a restaurant you will pay approximately half of what we pay going to the grocery store. This is called wholesale pricing.

What Should I Charge My Customers?

Pricing a menu item by simply pulling a dollar figure out of thin air will likely send a restaurant business down the garbage disposal. This common pricing faux pas is perfectly represented on the show Restaurant Impossible on the Food Network. Operators are repeatedly flagged for losing money each month because their menu prices were too low, too inconsistent, or both.

A common food cost target (cost of goods or menu item) percentage is 25-33% of the actual menu price. That means that roughly $0.25 - $0.30 of every dollar charged on the menu is actual food cost; the remaining 67-75% will cover labor, fixed costs such as rent and insurance, and the gross profit. Keep in mind, soft drinks, coffee, and other beverages should command a lower food cost target, which usually makes beverages twice as profitable as an entrée.

A formula for an operator to use if they know their cost of ingredients for a plate and their desired food cost % is…


[cost/desired food cost % = menu sale price]


So, let’s say an operator wants to run a 25% food cost percentage and their food cost of their veal Parmesan is $3.00. Apply the formula:

$3.00/0.25 = $12.00

Using this formula, the item should profitably be priced at 12.00 or $11.99, which is perceived as a lower price to the customer.

(Taken from: http://www.hrisch.com/Risch_University.php)


What Should My Menu Look Like?

Oliveto Restaurant and Cafe

Balthazarny Restaurant

PASTO Restaurant

Firehouse Chefs - Food Truck



~ LAYOUT ~

Restaurant Layout and Design

Read about how to maximize space in your restaurant and leave a lasting impression on your customers!

Restaurant Design Projects

Check out these layouts for popular restaurants. Use them as a model when drawing your own layout with key. Remember, you are only required to have seating for 30 people.

Seating

Learn how much space you need to leave between seats and tables, other tables, the guest and the table, and a whole lot more!!! This website also offers table sizes and the number of guests that can fit comfortably and possible layouts.

Table Arrangements

More information on the number of people that can be comfortably seated at tables.

Kitchen Layouts

external image 697084_f520.jpg

Taken from: http://xyzaffair.hubpages.com/hub/Blueprints-of-Restaurant-Kitchen-Designs#

Kitchen Design for Restaurants - Food Reference Website
Kitchen Design for Restaurants - Food Reference Website


Taken from: http://kitchencabinetsreviewsx.blogspot.com/2012/06/restaurant-kitchen-layout.html
external image 697127_f520.jpg
Taken from: http://xyzaffair.hubpages.com/hub/Blueprints-of-Restaurant-Kitchen-Designs#

Scale drawings

Since it is not always possible to draw on paper the actual size of real-life objects such as the real size of a car, an airplane, we need scale drawings to represent the size like the one you see below of a van.

van-image
van-image



In real-life, the length of this van may measure 240 inches. However, the length of a copy or print paper that you could use to draw this van is a little bit less than 12 inches

Since 240/12 = 20, you will need about 20 sheets of copy paper to draw the length of the actual size of the van

In order to use just one sheet, you could then use 1 inch on your drawing to represent 20 inches on the real-life object

You can write this situation as 1:20 or 1/20 or 1 to 20

Notice that the first number always refers to the length of the drawing on paper and the second number refers to the length of real-life object


Example #1:

Suppose a problem tells you that the length of a vehicle is drawn to scale. The scale of the drawing is 1:20

If the length of the drawing of the vehicle on paper is 12 inches, how long is the vehicle in real life?

Set up a proportion that will look like this:

proportion-for-scale-drawing-image
proportion-for-scale-drawing-image





Do a cross product by multiplying the numerator of one fraction by the denominator of the other fraction

We get :

Length of drawing × 20 = Real length × 1

Since length of drawing = 12, we get:

12 × 20 = Real length × 1

240 inches = Real length

Taken from: http://www.basic-mathematics.com/scale-drawings.html