Book Description
The definitive guide to foodservice equipment and design-from inception to completion
Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager.
In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work.
Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features:
- Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities
- New coverage of costs associated with restaurant start-up
- New photographs and diagrams featuring cutting-edge foodservice equipment
- Guidelines to designing kitchen and storage areas for maximum efficiency
- Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop
- Helpful coverage of safety and health-related concerns
- Expanded coverage of energy conservation
- Discussion of new types of lighting and HVAC technology
With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.
Customer Reviews:
Really Good Book...But Dated........2007-03-09
This book has a lot of great information in it. Alot of the information is timeless. However, this book is from 1992 and all the restaurant case studies are from then as well. As I read the book and they discuss restaurants like Mesa Grill and they speak of it as being new, when I know it has been around for 15 or so years, it just seems off. Also the stats such as average checks and other sales data is kind of dated. You could definitley learn from the case studies but it would be nice if they would update the book.
pretty good- but dated.......2005-07-22
Need a book like this but more up to date. Very informative though.
Excellent resource for anyone in or interested in "the biz".......2004-06-30
I own a pretty sucessful bar in Santa Barbara California and decided (about a year ago) to try my hand in the Restaurant Business.
Before I could turn back, the lease was signed, money was coming in...there was no escape. I was pretty terrified.
I decided to learn everything I could about design, management, success' and failures. The principal way I did this was to order an armada of books about the business. In all I think I bought roughly 20 books. Most of them were somewhat helpful, but none of them approached the value of this fine book.
Chronicling almost 3 dozen successful cases from such diverse business' as China Grill and Farallon, every aspect of the business is covered - design, capitalization, management organization, revenue and profit - FANTASTIC.
I can't recommend this book any higher. It was an enormous help to me in putting my new restaurant together.
Christian Hunter
Owner - Sevilla Restaurant, Santa Barbara
Excellent and Insightful.......2002-02-06
If you are seeking concrete information into the whys and wherefores of creating and building upon a solid restaurant concept, this is the book for you. It is overflowing with detailed descriptions, practical advice, layouts, menus, square footage, operation costs... much more than I anticipated. Although at first glance it seems to be another glossy "picture" book with a high design value (which is greatly appreciated), it is in fact a true workbook and manual. The numbers are all here, allowing the reader to compare and contrast. If you are working on a business plan, this is ideal, because it is a great aid for making realistic projections. Restaurants That Work is extremely thorough and well worth the price. I am very pleased and my only gripe is that I didn't purchase this sooner!
The Best.......2001-08-14
This is without a doubt the best book I have found on restaurant design. From concept to completion and everything in between, this a truly indsepensible book for reference. Every prospective restauranteuer and restaurant designer/architect should have a copy and USE it. Martin E. Dorf asks all the right questions and explains possible solutions to prevent common restaurant design mistakes.
Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Customer Reviews:
Thanks to Restaurant Design, I am confident that I can do this........2006-01-27
Thinking about my new restaurant was overwhelming. I was confused by themes, locations, and building codes until I read Restaurant Design. This book showed me how to determine the best locations and assemble the right team to bring my vision into fruition. I learned how to deal with lagging construction schedules and even pick colors schemes, which encourage profits. The beauty of this book is that it breaks down the intricacies of the entire design process into laymen's terms. You are provided with enough technical information to work with your team effectively. Thanks to Restaurant Design, I am confident that I can do this.
Great Book.......2002-10-12
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.
Book Description
This revised edition presents new material on current design techniques, requirements, and trends--including computer-aided design, retail merchandising, and the Americans with Disabilities Act.
* New planning and design case studies feature fine dining, country club, family-owned, quick service, and university foodservice facilities.
* The authors have academic and practical industry experience in foodservice facilities design.
Customer Reviews:
A Hearty Meal.......2005-09-10
As a professional health facilities planner, I was in need of a definative reference on planning institutional kitchens and cafeterias. This book is particularly informative and exceeded my expectations.
Very helpful text........2002-10-10
I like the fact that this book discusses how to make the design and layout of a facility function in its favor. As I read it, it continues to remind me that a lot of thought has to be put into the environment of the facility and people within various specialties must be integrated to make everything work smoothly.
Average customer rating:
- Clear and Precise
- Excellent Reference for a Zero start-up !
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Restaurant Planning, Design, and Construction: A Survival Manual for Owners, Operators, and Developers
Jeff B. Katz
Manufacturer: Wiley
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Similar Items:
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Successful Restaurant Design
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The Food Service Professionals Guide to Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment (The Food Service Professionals Guide to, 14)
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Restaurants That Work: Case Studies of the Best in the Industry
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Design and Equipment for Restaurants and Foodservice: A Management View
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Restaurant Financial Basics
ASIN: 0471136980 |
Book Description
A complete blueprint for all types of restaurant developmentâfrom concept through construction
Whether you are planning a small neighborhood bistro or an expansive hotel eatery, Restaurant Planning, Design, and Construction provides you with the specific information and in-depth guidance you need to navigate the restaurant development process effectively. With easy-to-use worksheets, checklists, review procedures, and guidelines, this comprehensive manual can help you to avoid the pitfalls of miscommunication, omission, and faulty execution that can mean the difference between your success and failure. Taking you step by step through each phase of the development process, the book shows you how to:
- Assemble and manage your restaurant development team
- Prepare a marketable business plan to use when seeking financial backing
- Approach site evaluation, budgets, scheduling, and more
- Write a detailed operational plan of how the restaurant will function
- Prepare an effective design program to fulfill your operational requirements
- Coordinate key elements of planning and design
- Manage the construction phase, pre-opening activities, and follow-up
No matter what your business backgroundâcatering, marketing, management, or financeâthis self-contained guide is one resource you will not want to be without.
Customer Reviews:
Clear and Precise.......2002-02-06
The manual has been helpful to me in figuring out where to start and the best order in which to proceed. Although it can be a bit dry at times, being a textbook manual, I have very little complaints. Very useful just for the start-up cost list alone. Katz really leaves no stone unturned, I have been carrying this around and making notes left and right. Also, has been helpful in bolstering my confidence before heading into the foray of contractors, plumbers and designers. I will be curious to see how I feel about this book in a year from now, but at this time in the planning stages, it is very reassuring and insightful.
Excellent Reference for a Zero start-up !.......2000-02-24
I strongly recommend this book for those who tend to open up a restaurant with a little Food & Beverage / Administration experience and have many ideas but has difficulties in putting things together and most importantly; who are under the influence of friends, family, etc.
This book theoratically teaches you how you should plan and who you should really listen to and take into consideration of what they are saying ! As a Food & Beverage person in the industry, I have made many Restaurant openings and in some parts of the book, I reminisced those typical mistakes we all face when we were amateurs. Despite it has a high purchase price, it is value for the money.
Book Description
What’s the recipe for designing a successful restaurant? Bon Appétit: Restaurant Design reveals the secret with an exclusive look at restaurant interiors. Taking thirty-five latebreaking projects as examples, it presents restaurants from around the world, from the creative workshops of world-famous and influential design firms like Karim Rashid, Marcel Wanders, Stephan Zwicky, and Hawkin/Brown, but also from newcomers like Jason Caroline Design. A provocative mix of fast food excess (McDonald’s, Milan) and gourmet minimalism (Nuba, Barcelona), with something to satisfy every mood and taste, this book is the key ingredient in the recipe for a successful restaurant design. Every project is presented on 10 pages with high-quality photographs and background information from well-known authors in the field like Anneke Bokern and Masaaki Takahashi. Bon Appétit will whet your appetite!
Book Description
"A much-needed, comprehensive, and essential reference for special events professionals throughout the world. My copy will always be at arm's reach as I use this to research, design, coordinate, and plan world class events such as those provided by Ms. Malouf's extraordinary book." âDr. Joe Jeff Goldblatt, CSEP Founding Director, The Event Management Program The George Washington University
"From how you start planning the event, to how you create beautiful designs, to running an effective and profitable event office, to themed events âthis book is an all-inclusive event designer's 'How To!'." âTim Lundy, CSEP Distinctive Design Events, Atlanta, Georgia
"This book is a must on the bookshelf of every event practitioner who wants to be the consummate event designer." âRichard Aaron, CMP, CSEP President, Mallory Factor, Inc.
Lena Malouf, CSEP, is recognized as an international authority in the special events, party, and floral industries. She gives you an arsenal of proven techniques to administer, coordinate, and create a special event that will leave your clients and their guests with a truly memorable experience. Lavishly illustrated, this valuable guide is packed with inspirational and imaginative examples of Malouf's most successful corporate events, theme parties, flower arrangements, table designs, and much more. Packed with checklists, forms, and double-checking methods, this book helps you feel confident that even the tiniest detail will not be missed.
This practical how-to book covers:
- Inspirational concept and theme ideas
- What to include in contracts and agreements
- Setting a budget and sticking to it
- Creating a more efficient work schedule
- Using the power of color to its fullest potential
- The endless possibilities of design, décor, and sets
- Exquisite flower arrangements and beautiful linens
For the newcomer, student, or professional planner, this step-by-step book walks you through the entire event process.
Customer Reviews:
Dated & disappointing! .......2005-07-18
Warning to potential buyers of this book...it's pretty expensive for what you get - have to say I expected a gorgeous hard cover and lots of glossy pics but it is NOT like that. Whilst the cover is hard, there is minimal coloured pics. All in all, whilst this book has good ideas I was generally disappointed.
Outdated for Event Planners of the New Millennium!.......2000-05-08
If you are not a professional event organizer planning a non-official function, this book may be of some use to you. However, I found the book a disappointment due to the fact that most of the material including context, venue layout, theme concepts, designs, and especially the photos (mostly in black & white) very outdated. These material would have been useful in the early 80s. Definitely not worth the price it is charging.
Book Description
The unbroken desire for sun, beach and sea has spawned an ever growing number of hotel beds within earshot of breaking waves. At least that is the theory. In reality, many so-called beach hotels are to be found in central locations, i.e. on busy streets or noisy squares. But there are some exceptional complexes which promise pure relaxation and space for creative thought. "best designed beach hotels" is a collection of the most amazing ad-dresses for all those seeking aesthetic highlights. A firework that appeals to all our senses. On 168 pages, the author presents architectural master-pieces situated on the world's most beautiful beaches with the best views and the sound of the waves, guaranteed! The book invites the reader on a visual journey of experience that takes him to all the continents and through a wide range of landscapes: from northern Australia to South America, from Scandinavia to South Africa.
Book Description
For a long time, a stay in a well-designed hotel was a costly business. Architectural treats tended to be restricted to the luxury category. In recent years, however, some of these hotels have adjusted to meet the needs of a younger generation of travelers. The rooms are no longer ridiculously expensive, but still by no means cheap. The new book "best designed affordable hotels" has been published in response to the frequent request for an overview of reasonably priced design hotels. Illustrated with brilliant colour photos, the team of authors has put together the first global collection of first-class hotel architecture and fantastic residences with affordable room rates.
Book Description
Delivers key elements in menu design to create a more profitable restaurant. The menu is the one piece of printed advertising that the customer definitely reads.
Customer Reviews:
really really basic.......2007-07-25
A lot of repetition of really obvious things. Really basic definitions of margins and profit. The book could have been reduced to 3 pages it would have been good enough. No real focus on restaurant business.
Might be an eye opener if you are 10 years old and were thinking of opening a restaurant. If you are serious about your project, you will not learn anything in this book. Useless...
In depth and thought provoking........1999-10-19
This book is a quick and easy guide to cutting food costs in the restaurant business. More than anything else it makes you think of ideas to make your own business more profitable. This is a book that you will want to assign to your entire kitchen staff.
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- Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier
- Digital Color Management: Encoding Solutions
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- Estimating in Building Construction (6th Edition)
- Family Houses by the Sea
- French by Design
- Furniture 2000: Modern Classics and New Designs in Production (Schiffer Design Book)
- Graphic Guide to Frame Construction: Details for Builders and Designers (For Pros by Pros)
- Graphic Guide to Frame Construction: Details for Builders and Designers (For Pros by Pros)
Books Index
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Design and Layout of Foodservice Facilities
The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
