PART
3

Setting Up Your Restaurant

It’s time to compose, design, set up, and lay out the parts of your restaurant. We’ll start with creating a working menu that reinforces your restaurant concept, and show you how to take that forward through the development process with your chef to what we call the “blueprint.” Every aspect of a dish will be tested for profitability. You’ll also be given some tips on channeling your chef’s creativity.

We’ll talk about your restaurant’s physical space; how to set up the front of the house, the bar, and the back of the house; and how to keep all your equipment and the premises clean and working.