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Konsep Pengelolaan Restoran Pertemuan 17-18 Matakuliah: G0424 – Hotel and Restaurant Management Tahun: 2008.

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Presentation on theme: "Konsep Pengelolaan Restoran Pertemuan 17-18 Matakuliah: G0424 – Hotel and Restaurant Management Tahun: 2008."— Presentation transcript:


2 Konsep Pengelolaan Restoran Pertemuan Matakuliah: G0424 – Hotel and Restaurant Management Tahun: 2008

3 Bina Nusantara University 3 Topics Reason to operate a restaurant Basic concept of restaurants

4 Bina Nusantara University 4 Learning Outcomes Students are able to explain why go into the restaurant business (C2) to explain the concept and development of a restaurant (C2)

5 Bina Nusantara University 5 The Fact Restaurant needs > 3 years to become profitable (usually 5 years) Weekends account > 40% sales Many restaurants fail due to family problems (not balance family life)

6 Bina Nusantara University 6 Reasons to be in restaurant business 1.Money 2.The Potential for a Buy-Out 3.A Place to Socialize 4.Challenge 5.Habits 6.A Fun Life Style 7.Opportunity to Express Yourself

7 Bina Nusantara University 7 Liabilities in Restaurant Operations Working long hours Excessive fatigue High divorce rate Stressful Lost Involve high risk

8 Bina Nusantara University 8 Requirements in Restaurant Operations Enjoy serving people (outgoing personality) Can handle frustration easily Tireless Demands lots of energy & stamina (work 10 hours per day) Persevering Withstand pressure Ambitious Hard work Knowledge of food Business skills (cost control, marketing)

9 Bina Nusantara University 9 Investment Option in Restaurant Business Buy? – buy existing restaurant, operate it as is or change its concept Build? – build a new restaurant and operate it Franchise? – purchase a franchise and operate a franchise restaurant Or Manage? – manage a restaurant for someone else, either an individual or a chain

10 Bina Nusantara University 10 Buy, Build, Franchise or Manage? Advantages and Disadvantages BuyBuildFranchiseManage Investment needMediumHighestLow to mediumNone Experience needHigh LowMedium to high Potential-Personal Stress High Medium Psychic Cost Failure HighHighestMedium Financial RiskHighHighestMediumNone Potensial RewardHigh Medium to highMedium

11 Bina Nusantara University 11 The Concept and Market Concept & Market Service Menu Location Atmosphere Ambience Management Quality FoodPrice

12 Bina Nusantara University 12 Examples of Successful Restaurant Concept McDonald’s – QSCV concept ‘Quick, Service, Clean & Value’ Warung Daun – Organic ingredients, ‘Makan ala Kampung Halaman’ Bakmi Gajahmada – Oriental Cuisine, ‘Mie terbaik, terjaga mutu dan kualitasnya’ Es Teller 77 – ‘Juara Indonesia’ Hard Rock Café - reasonable price, fun, energy, excitement of rock n roll, music/film memorabilia, friendly

13 Bina Nusantara University 13 Sequence of Restaurant Development : From Concept to Opening Layout and equiptment planned Feasibility analyzed : pro forma statement of income and cost prepared Licensing and approval sough First architectural skethes made Financing arranged Working blueprint developed Contracts let for bidding Construction or remoddeling begins Furnishing and equiptment ordered Key personnel hired Hourly employee selected & trained Restaurant Opened

14 Bina Nusantara University 14 Purpose of Particular Restaurant Utility vs. Pleasure Degree of Service Offered Customer Space Profitability

15 Bina Nusantara University 15 Type of Restaurant and Level of Service

16 Bina Nusantara University 16 Type of Restaurant and Seat Turnover

17 Bina Nusantara University 17 Conclusion There are many reasons to open a restaurant and also there are hundreds way to operate a restaurant.

18 Bina Nusantara University 18 Review 1.Comment on these restaurant logo 2.What is the relationship between logo and the restaurant concept

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