Monday, April 25, 2016

Know your stuff: How to Open a Restaurant Due Diligence by Frank Stocco


How to Open a Restaurant: Due Diligence, workbook by Frank Stocco

Hi Everyone,

Getting great feedback on the book. Thank you and my best to everyone who has purchased a copy and is pursuing the start up of a restaurant or other food service facility.

I am very confident that reading this book and following the instructions will help you immensely to make great financial decisions toward the opening of your restaurant, bar, coffee shop, banquet hall, commercial kitchen, or other boutique food service venue.

There is a spiral bound and a regular bound paperback available for $49, plus a PDF available for download for $39. Order your copy of "How to Open a Restaurant" at one of these websites:

Frankstocco.wordpress.com/

Openarestaurant-duediligence.com

NationalRD.com - Frank Stocco's food service consulting website--National Restaurant Design 


If you've read my book, please contact me and let me know how it's going for you.
Also, if you need design services or consulting help with your venue feel free to contact me. Do let me know that you have purchased the book and I'll be happy to deduct the cost from my design or consulting fee.

Frank Stocco
Contact

Wednesday, December 11, 2013

What Restaurant Trends are Over, Trending and Upcoming in 2014?




You have an awesome recipe... you love to eat out... you are in awe of some restaurants and wonder how others stay in business... you want to be self-employed... you want to own and operate a restaurant business that's a sure success...

That's a noble dream and it's by all means possible; just do your homework, your due diligence. What do you need to do? It's all laid out for you in Frank Stocco's book How to Open a Restaurant: Due Diligence, which you really should get your hands on. You can also check out ideas and trends at Nation's Restaurant News and other professional publications.

In a nutshell,your homework includes:
  • Your concept and vision, menu, restaurant name
  • A business plan, broken down by categories (eg. concept and vision, players, key employee needs, philosophy, geographical strategy, and others)
  • Financing options
  • Site selection; factors and negotiations
  • Design team needs
  • Contractors needed
  • Equipment choices, bidding, purchasing
  • Employee decisions, needs, policies, hiring, training
  • Grand opening ideas
  • And more...
Again, you think you have the concept started. Do you know the trends? Does it matter? It might. Do you know what restaurant trends are Over, Trending and Upcoming? Take a look at one consultant's evaluation... "After a quick rundown of the trends that are winding down, what’s currently trending and what we’re likely to see next year (see some examples below), Freeman outlined other food, beverage and restaurant trends the industry may see in 2014." More...

Monday, October 21, 2013

Restaurant trends — What's on the menu for 2013?

If you don't have healthy choices on your menu, you probably should. Here's what the new trend is around the country...

Each year the National Restaurant Association surveys professional chefs to identify upcoming restaurant trends. Below are their findings and my take on what's going to be hot in 2013:
  • Locally sourced meats and seafood, including newer cuts of meat and sustainable, non-traditional fish
  • Locally grown produce, including "hyper-local sourcing" (think restaurant gardens) and farm-branded items
  • Environmental sustainability
Although these trends were evolving in 2012, they're going to be in full force this year. Customers like you and I appreciate eating lower on the food chain and leaving a smaller carbon footprint.
This year also promises to see more attention paid to children's cuisine:
  • Healthful kids' meals
  • More whole grains in kids' meals
  • Fruit and vegetable side dishes
In addition, the National Restaurant Association is partnering with the Healthy Dining Finders Program on an initiative called "Kids LiveWell." Restaurants that participate submit menus that meet kid-friendly nutrition criteria. In return, the restaurants can use the program's icon on their menus to indicate a healthful choice and be listed on Healthy Dining Finder's website and mobile app. Other hot menu items for children: oven-baked chicken fingers, low-fat milk, 100 percent juice and sushi.
Two-thirds or more chefs ranked the following as the top trends for 2013:
  • Gluten-free cuisine, including non-wheat noodles and pasta made from quinoa, rice or buckwheat
  • Half-portions and smaller portions for lower prices
  • Health and nutrition conscious cuisine
More than half of chefs reported that they're making efforts to adjust recipes to be more healthful by using more fruit and vegetables, and by reducing sodium. That's good news for anyone who's watching calories and for people with celiac disease.

By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.

read article at: http://www.mayoclinic.com/health/restaurant-trends/MY01639

If your new menu items require updating your commercial kitchen contact restaurant consultant, Frank Stocco

Wednesday, May 22, 2013

Restaurant Industry Forecast in 2013

From restaurant.org/forecast we get information on the restaurant industry that is useful for those of you even thinking of opening a new restaurant. Check out the video of information...




Monday, July 23, 2012

Multi-Unit Foodservice Operators (MUFSO) Conference

http://s0.2mdn.net/viewad/3529277/MUFSO_728x90_animated_MUFSOsite.gif
Where Foodservice Leaders Meet... September 30 - October 2, 2012, Hilton Anatole Hotel, Dallas, TX
The 53rd Annual MUFSO. The newly expanded MUFSO Super Show will combine all four of the Penton Restaurant Group’s events—MUFSO, Menu Trends & Directions, WISE and FM IDEAS—into one event, making this gathering for foodservice leaders an unmatched educational and networking experience.

The MUFSO Super Show will offer an expanded educational conference with six “Conference Pillars” designed to benefit your whole management team.

CONFERENCE PILLARS:
Leadership
    Hot Concepts! Presentation & Panel
    Keynote: Jobs & the US & Global Economy - Jon Huntsman
    Ideas & Innovations to Help Increase Customer Traffic & Frequency
    Keynote: Scott Stratten
    CEO Panel    

Operations
    Revenge of the Nerds: How Technology Is Immersed in Your Operation
    Restaurant Renovation - It's More than Just a Facelift!
    Supply Chain Best Practices
    Who's After Your Food Dollars & What Should You Do About It?
    Emerging Industry Issues: Facing What Scares You

Sponsored by:
U.S. Farmers & Ranchers Alliance

Culinary
    The State of the Plate
    What's Next on the Menu? Culinary Leaders Share Insights
    The Theory of Menu Evolution
    Drink Up Revenue Opportunities from Beverage Menus
    Creative Concepts: Interactive Discussion with a Culinary Maverick

Sponsored by:
Butterball
Sweet Street Desserts
Ventura Foods

Marketing
    How to Lead Marketing within a Franchise System
    Consumer Trends & Implications for Foodservice
    Real Social Media Examples of ROI
    The Right Media Mix in Multi-Media World
    Integrating Social Media into Your Operations

Sponsored by:
CSM Bakery Products

Entrepreneur
    Breaking the Mold of Typical Restaurant Models
    Winning Ideas from Successful Entrepreneurs
    Protect Your Assets
    The Business of Food Trucks
    Money Matters: Tips & Advice on Obtaining Financing to Grow Your Business

FM Ideas
    The State of the Plate
    The New Generation of Customers: What Do They Want?
    Commercial Concept Branding in OnSite
    Managing OnSite Operations with Real Time Data
    The Role of the Chef in OnSite
    
    Sponsored by:
    Taylor Company

More conference info...


NOTE: If you want to open your restaurant right or are new to this venture, get your hands on restaurant consultant, Frank Stocco's book, How to Open a Restaurant: Due Diligence. It gives you the knowledge, terminology, and process to open a successful restaurant within your budget. Check it out. Read reviews and excerpts from the book.

Monday, June 25, 2012

Five Uncommon Strategies for Restaurant Success

I saw this article in Restaurant News recently. This info of course is helpful after you do your Due Diligence in opening your restaurant or food service facility. Get the book How to Open a Restaurant: Due Diligence (from Amazon or NRD website) by food service consultant Frank Stocco of National Restaurant Design Inc., to follow the proper steps to cost effective design and set-up information, well before you open. Then you are ready to  implement the steps and tips featured in this article by the NRA.

"If you ask successful restaurant owners the secrets of their success, most will tell you to treat your staff extremely well, be ready to work very long hours, and be extra careful when choosing both investors and partners.
 But, most of them also will have one or more unconventional philosophies or strategies that have served as linchpins to their success. Recently, I interviewed 20 independent restaurant owners from across the country, and the following are five of the many interesting, out-of-the-box comments that caught my attention.
"

Tuesday, May 22, 2012

"Should My Restaurant Have a Website?"

I get these questions all the time. The answer is emphatically, YES! The real question is why wouldn't you have a website for your business, whether it's a coffee shop, a bowling alley, a fine dining establishment, a 5 and dime store...? Who doesn't look online for restaurants and retail, even services, organizations... from apples to zebras...? Who doesn't look for the operating hours and location, let alone the menu, pricing, online reservations...?

But, you still need to be convinced. Look at it this way... there are several reasons for a website.

The main reason to have a website is to have a 24/7, 365 days a year presence and a point of contact for your potential clients and customers. In this day and age without a website, people looking for your products or services will search the internet and find you in addition to your competitors who have a website.

Secondary reasons to have a website are:
  1. To provide information about your place, much like a brochure, with the advantage of cheaper and quicker updates than printing, and with more comprehensive information.
  2. To visually (with images and/or testimonials) showcase your business and reach wider audiences at no increased cost to you.
  3. To offer an invitation and provide an easy way to contact you for more information.
  4. To present a professional image which helps you look bigger than you actually are and give you the credibility that you deserve.
That said, you wonder about the cost. This varies so much that it is definitely worth the time to look into it. If you know someone that can design it for you, that may be the least expensive. You can look at other websites and at the bottom it often gives the name and link of the company that designed it. Here's an example: tinositalianbistro.com  So, by all means check out your options without delay and within a month or 2 you will have a website where more customers will find there way to your fabulous establishment! And when they come offer them an incentive to come back like a frequent customer card or multi-use business card...

Be sure to have a business card. You can use them for multi-purpose cards to hand out specials and coupons, or have a freebie for your regular customers.

Bottom line is creative and reasonably priced advertising to get the word out about your place through the media. Facebook pages work nicely too because your fans leave great comments.