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Release Date: February 27, 2009

The definitive guide to foodservice equipment and design-from inception to completionGood food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager.In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work.Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features: Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities New coverage of costs associated with restaurant start-up New photographs and diagrams featuring cutting-edge foodservice equipment Guidelines to designing kitchen and storage areas for maximum efficiency Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop Helpful coverage of safety and health-related concerns Expanded coverage of energy conservation Discussion of new types of lighting and HVAC technologyWith fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.

A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment—from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout—including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment. Illustrations accompany step-by-step instructions, making this the most definitive book published on foodservice equipment. This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.

A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment—from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout—including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment. Illustrations accompany step-by-step instructions, making this the most definitive book published on foodservice equipment. This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.

BUY AND SELL restaurant equipment for huge profits or equip your own restaurant for a fraction of the cost. HOW TO FIND, EVALUATE, AND SELL USED RESTAURANT EQUIPMENT. Used ranges, ovens, prep equipment, dining room furniture, stainless steel sinks, tables, and shelving are always in demand by start-up or expanding foodservice operations. Quality commercial restaurant equipment, furniture, and kitchen wares maintain their value for decades. Depreciation is minimal. A quality twenty-year-old range, that has been refurbished, for example, may sell for just a few hundred dollars less than a new one. It is not uncommon for a used range, purchased for $75 to $100, to sell for $900 to $1500, or more---depending on the make, model, and its' added features. The tactics for purchasing NEW equipment at a 40% to 50% discount off of manufacturers' list price is a little known skill enjoyed by savvy purchasing agents and experienced restauratuers. Top salesman and kitchen consultant for a large equipment supply company, walks you through the details of negotiating rock-bottom prices for NEW or USED equipment; and how to restore and sell USED for top dollar. The text includes; descriptions and illustrations of the most popular equipment utilized, sought, bought and sold; where and what to buy, how to evaluate and determine the resale potential; how to restore equipment, and how to promote the equipment for reasonably quick sales. Over 100 illustrations

A follow-up to the highly successful New Bars & Restaurants, New Bars & Restaurants 2 takes us on a trip around the world, exploring the newest dining spaces in countries that range from France to Australia. What ties all of these projects together, however, is their original solutions to the venerable problem of dining design. An imaginative lighting system and the symbolic use of color, for example, are just two of the many design solutions that uncover universes of fantasy in a space where the focus is usually placed on the kitchen. With its detailed design comments and more than 500 full-color photographs, New Bars & Restaurants 2 will serve as an indispensable resource for the storeowner and architect alike.

A follow-up to the highly successful New Bars & Restaurants, New Bars & Restaurants 2 takes us on a trip around the world, exploring the newest dining spaces in countries that range from France to Australia. What ties all of these projects together, however, is their original solutions to the venerable problem of dining design. An imaginative lighting system and the symbolic use of color, for example, are just two of the many design solutions that uncover universes of fantasy in a space where the focus is usually placed on the kitchen. With its detailed design comments and more than 500 full-color photographs, New Bars & Restaurants 2 will serve as an indispensable resource for the storeowner and architect alike.

The multiple award-winning Restaurant Manager s Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7, 000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

"Hotel and Restaurant Design 2" showcases the most current, inspirational design solutions gathered from 36 leading architecture/design firms and features over 160 international projects in the hotel, resort, spa, theater and restaurant fields. It has become increasingly obvious that peole have come to expect a certain level of excellence when they dine out, go on vacation, or travel for business. Additionally, travel and leisure activity consume more and more of an increasingly sophisticated public's time. "Hotel and Restaurant Design 2" illustrates how architects and designers have met these needs and time constraints. The design solution featured in this volume are organised alphabetically by design firm with all projects indexed for easy reference. This volume is an inspiration and a necessity to any professional engaged in the many forms of hospitality and restaurant design.

The multiple award-winning Restaurant Manager s Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7, 000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

An integrated approach to restaurant design, incorporating front- and back-of-the-house operationsRestaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience.This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers:All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service.All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers.New information on sustainable restaurant design throughout the book for both front and back of the house.New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design.The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.

A natural complement to the book Energy Studies by the same authors, this book contains solutions to 370 existing and new problems, many with illustrations, and updated Tables of Data on fuel supply. Energy Studies considers the various options of renewable energy, including water energy, wind energy and biomass, solar thermal and solar photovoltaic energy. And should the nuclear option remain open? The book examines the environmental implications and economic viability of all fossil and renewable sources, introduces more distant future options of geothermal energy and nuclear fusion, and discusses a near-future energy strategy. Contents: Energy and Power; Energy Resources and Energy Use; Electricity; Coal; Petroleum; Natural Gas; Geothermal Energy; Nuclear Energy; Water Energy; Wind Energy; Solar Heating of Water or Air; Solar Photovoltaic Conversion; Biological Energy and Chemical Energy.

An integrated approach to restaurant design, incorporating front- and back-of-the-house operationsRestaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience.This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers:All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service.All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers.New information on sustainable restaurant design throughout the book for both front and back of the house.New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design.The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.

A completely new, as opposed to a revised version, of teNeues best-selling Cafes & Restaurants (382385478X). Modern societys most intense and vibrant interaction takes place over tables and bars. Ranging over nine countries and four continents, this book presents an international selection of distinctive cafes and restaurants built in recent years by the worlds hippest architects and designers. Filled with dramatic effects, innovative lighting, and infinite solutions to the challenges of space and material, these hot spots, meeting places, and intimate venues are designed to suit the ever-changing moods of a selective and fickle clientele. This compact yet lavishly illustrated book, aimed at professionals and anyone who enjoys the latest and best in restaurant design, includes over 400 photographs of remarkable spaces and also offers a comprehensive study of contemporary interior architecture.

RESTAURANT FROM SCRATCH is the strategy for success for anyone who has ever dreamed of becoming a new restaurant owner. Here’s how to start with a simple idea and turn it into a lucrative business plan. You will learn to conduct market analysis, secure financing, supervise construction, select equipment and vendors, create appeal through creative marketing and finally open your very own restaurant. THIS BOOK SHOWS YOU HOW TO:• Start up your own restaurant, even with a small budget and little experience• Significantly reduce risk and encourage steady and maintainable growth• Overcome challenging local city laws• Build the “Restaurant Owner” mentality• Harness your creativity and look beyond money for resources