Successful Restaurant Strategies
From Start-up to Franchising

Douglas P. Fisher     

Hospitality Ink, ISBN 0-968321-00-3 (1998)
224 pages, 450 g, 6.125 X 9.25, $39.95 (US$32.00)
 

Written by one of North America's leading foodservice and franchise consultants, Successful Restaurant Strategies offers both budding and seasoned restaurateurs thought-provoking ideas and action-oriented techniques which can be followed to develop everything from powerful business and strategic plans, to effective operational guidelines and menu analysis, to positioning their operations for franchise development and growth. Each proven suggestion in this unique volume can help increase operating profit and long term growth. Clearly written, each strategy and technique is well explained and easy to follow. Whether reading the entire book for a comprehensive range of results-oriented suggestions, or simply referring to particular topics of special interest, Successful Restaurant Strategies will provide valuable insights and tools to maximize profit for all restaurateurs.

[A] worthwhile reading for both the budding restaurateur and we more "seasoned" professionals. ...it took me thirty-two years of trial and error to learn the lessons presented in this book. Ruth U. Fertel, Founder & Chairman, Ruth's Chris Steak House

It is one of a very few texts that you should use as a "must" reference. J. Charles Grieco, Chair and President, The Ontario Hostelry Institute

The most thorough restaurant management book I've ever read. Full of practical applications every one [of] us can use in our business life. Ron DiNella, Vice-president of Finance, Morton's of Chicago

[We] find the ideas and suggestions regarding menu design and placement, restaurant layout and business planning principles invaluable. Valerie Sims, Bar and grill restaurant operator

Table of Contents   top

  • Foreword
  • Preface
  • Acknowledgments
  • Start-up
  • Business Planning
  • Strategic Planning
  • Due Diligence - Why Spend the Time?
  • Pricing It Right
  • Failure of American Restaurant Chains in Canada
  • Canadian Restaurant Accounting
  • Uniform System of Accounts for Restaurants
  • Restaurant Valuation
  • Managing
  • Bar Scams - You Snooze, You Lose
  • Service Timetable
  • Performance Assurance Rating
  • Are We Blind to the Needs of the Visually Impaired?
  • Stayin' Alive
  • Your Menu - The Ultimate Sales Tool
  • Increase Your Profits!
  • To Coupon or Not to Coupon?
  • Franchising
  • Thinking of Franchising?
  • To Franchise or Not to Franchise?
  • Ready, Set, Franchise
  • Franchising: The Independent Grows
  • To Be or Not to Be?
  • So You Want to Buy a Franchise?
  • Creating Organizational Structure for Growth
  • Multi-Unit Operators Witness a Growth Spurt in Spawning New Business
  • Location, Location, Location
  • A Consultant's View on Litigation Support
  • Mediate, Arbitrate or Litigate
  • Seek Help of an Expert to Help Resolve Franchise Disputes
  • About the Author

Instructor Resources   top

Related Resources   top

About the Author   top

Douglas P. Fisher is one of the première restaurant and franchise consultants in North America and is the recipient of The Award of Excellence for Management Advisory Services from Foodservice Consultant Society International (FCSI) an organization representing the leading foodservice consultants from over 30 countries around the world. Doug holds a Bachelor of Administrative Studies degree from York University in Toronto and a Master of Science degree in Hotel and Foodservice Management from the School of Hospitality Management at Florida International University in Miami. He also holds professional designations as a Certified Management Consultant (CMC), Certified Foodservice Executive (CFE) and is a professional member of Foodservice Consultants Society International (FCSI). Doug is president of FHG International Inc., Canada's foremost foodservice and franchise consulting firm and has offices in Miami, Florida and Park City, Utah. Doug is the author of two other books to date, A Guide to Restaurants and Bars, published by Carswell Professional Publishers and Canadian Restaurant Accounting and Internal Controls published by the Canadian Restaurant and Foodservices Association. He can be reached at fhgi@ican.net or through his company web site at www.fhgi.com