WHY GO INTO THE RESTAURANT BUSINESS为什么要去餐馆生意.pptVIP

CHAPTER ONEINTRODUCTION Reasons to Open a Restaurant Liabilities of Restaurant Operation The History of Restaurants Buy, Build, or Franchise? WHY GO INTO THE RESTAURANT BUSINESS? Money The potential for a buy-out Place to socialize Challenge Habit Firm lifestyle Opportunity to express yourself LIABILITIES OF RESTAURANT OPERATION Long hours Excessive fatigue / health problems Little security for managers who work for others Family life can suffer For owner, possibility of losing investment and investors REASONS FOR RESTAURANT FAILURE Starting with a lack of sufficient capital Poor management Rapid expansion and competition from other restaurants FAILURE REASONS CONT’D Economy is at a downturn or recession Family problems Owner loses interest in the operation THE RESTAURANT FAILURE RATE Failure rate of 59% for a three year period Highest failure during first year- 26% Second year- 19% Third year- 14% HISTORY 1767: M. Boulanger, the father of the modern restaurant, sold soups called restorantes, which means restoratives Origin of the word restaurant 1794: French Revolution caused many chefs to flee to America Paypalt brought the term restaurant to the US 1827: Delmonico’s, the first restaurant in the US, opens BUY, BUILD, FRANCHISE, OR MANAGE? Several career option in the restaurant industry: Manage for someone else Purchase and operate a franchise Buy an existing restaurant and change it or operate as is Build and operate a new restaurant ADVANTAGES TO BUYING Satisfies an aesthetic personal desire High rewards if successful Risks cut with knowledge of why previous restaurant failed DISADVANTAGES OF BUYING High financial losses if restaurant fails High psychological losses if restaurant fails Difficult to overcome reputation of previous operator ADVANTAGES OF BUILDING Freedom for personal preferences in all aspects of creation High psychological gains if successful No previous failures on the site DISADVANTAGES OF BUILDING Very risky in all aspects