About This Chapter
Feasibility Planning for the Restaurant Industry - Chapter Summary
Study these restaurant industry lessons to examine the purpose and execution of feasibility planning for new restaurants. Each lesson is taught by an expert instructor who breaks down essential feasibility planning terminology and concepts. You'll take a look at new restaurant starting costs and evaluate the reasons why new restaurants perform location analyses. After each lesson is a short quiz to help you retain the information you've studied. After finishing the lessons in this chapter, you'll be able to:
- Understand the types of costs that are involved when starting a new restaurant
- Identify the purpose of small business feasibility plans
- Explain the purpose, content and structure of feasibility reports
- Know how restaurants perform location analyses when looking for building locations
1. Starting a Restaurant: Cost & Tips
Have you ever wanted to start your own restaurant? Well if so, you are in luck. In this lesson we will learn some tips to starting a restaurant as well as some costs you may encounter along the way.
2. Feasibility Plans for Small Businesses
Building a feasibility study is all about taking a concept and seeing if it's ready for success. In this lesson, you'll learn more about feasibility plans for small businesses and things to consider before launching a new venture.
3. How to Write Feasibility Reports: Purpose, Structure & Content
What, exactly, is a feasibility report, and how is it written? In this lesson, we'll examine feasibility reports, including when they are needed, what content goes into a feasibility report, and the two most common organizations of feasibility reports.
4. Location Analysis for the Restaurant Industry
Restaurant and bars are a major part of tourism industry. Location analysis for the restaurant industry is essential to success. In this lesson, we will discuss demographics, competition, and finding a location.
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Other chapters within the Hospitality 309: Food & Beverage Service & Operations course
- Intro to Food & Beverage Operations
- Marketing Fundamentals for Restaurants
- Menu Planning Basics
- Food & Beverage Costs & Purchasing
- Food & Beverage Pricing Methods
- Food & Beverage Storage
- Inventory Control for Food & Beverage Services
- Restaurant Food Production
- Food Preparation Basics
- Food Preparation Safety
- Types of Restaurant Service
- Restaurant Service Overview
- Serving Alcoholic Beverages
- Restaurant Design & Equipment Selection
- Financial Management for Food Service
- Food & Beverage Industry Trends
- Required Assignments for Hospitality 309