Restaurant Mgmt Hw, Week 2

Chapter 3

5. The logo and a restaurant concept work together because it helps reflect what they are about. The logo will help someone who doesn’t know much about a restaurant understand a little more. These days, people know logos. A logo is very important to a restaurants reputation and if they don’t have a solid one for people to remember, then it could mean trouble.

8. Five factors that help formulate a restaurants concept are market, demographic, ambiance, location, and feasibility of the concept.

11. I absolutely think that one location can be right for one restaurant and wrong for another. One restaurant may be right at one location because there may be few of that kind around and it may be perfect for the easy accessibility for a certain type of restaurants. One restaurant may be wrong in that same location because there may be multiple kinds of that type of restaurant.

Chapter 4

1. Menu planning is very important in a restaurants concept. I think the planning of the menu should be done first! When people open their own restaurants, they generally have a business plan made with a full menu and recipes ready. If you don’t have a menu ready or an idea, then it is going to be difficult to get going.

4. The equipment and menu must harmonize to have a smooth restaurant flow because if there are too many food items being cooked with one piece of equipment, it is going to slow down the flow of food going through the kitchen leading to unhappy guests. A menu needs to have multiple items being cooked at multiple equipment stations to have a nice flow in the restaurant.

7. Depending on the restaurant, I personally think those restaurant operators should work pretty closely with the chefs and the nutritional value of the foods. First of all, the operators/managers need to know what is in all the foods because of allergies and any other issues one may have. Also, if a restaurant is trying to be gluten free or serve healthier options, the...