F & B Management 
   • Todays objective in learning outcomes….
   • To understand the CONCEPT of what and how a 
    restaurant works.
   • The Menu concept…….
         Restaurant Management
   • What does the Manager & Head Chef do….
   • The Process…….Controlling 
   • Next WEEK: You will present 4 concepts – 2 hotel & 
    2 non-hotel in groups of 4.
   F & B Management – The Concept
   • Your concept choice is a stepping stone to future decisions 
    and  investments,  such  as  location,  equipment  purchases, 
    number of employees and the kind of marketing strategy 
    you will need. 
   • As you think about opening a new restaurant, take time to 
    examine the following major processes to help define your 
    concept and foundation
       The Concept 
  • Decide on Cuisine & Operational Strategy
  • The Business Plan or Road Map!
  • You must have an idea for the restaurant 
  first
  • What type; Italian, French etc.
  • The menu……kitchen design
  • Your restaurant will probably fall into 
  basic service categories like the following
          Sequence of planning
                 • VISION
                 MISSION 
            • LONG RANGE PLAN
              • BUSINESS PLAN 
   • MARKETING PLAN    OPERATING 
    BUDGET
            The Concept – Food & Plan
     Do You Really Need a concept?.......YES….Why
     • In  some  cases  there  may  be  no  need  to  determine  an 
       actual concept for your start-up restaurant. 
     • A franchisee of an already successful pizza chain, and all 
       the details of the concept may be worked out already. 
     • Open a simple pizza place, with no concept, but still has a 
       concept…….Pizza and menu
     • Creating   a    well-thought-out,   special   concept    is 
       recommended 
     • Stronger identity – know future clients know WHAT you are