Matakuliah : G0424 – Hotel and Restaurant Management
Tahun
: 2008
Konsep Pengelolaan Restoran
Pertemuan 17-18
Topics
• Reason to operate a restaurant
• Basic concept of restaurants
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Learning Outcomes
Students are able
• to explain why go into the
restaurant business (C2)
• to explain the concept and
development of a
restaurant (C2)
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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)
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Reasons to be in restaurant business
1.
2.
3.
4.
5.
6.
7.
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Money
The Potential for a Buy-Out
A Place to Socialize
Challenge
Habits
A Fun Life Style
Opportunity to Express Yourself
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Liabilities in Restaurant Operations
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•
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•
Working long hours
Excessive fatigue
High divorce rate
Stressful
Lost
Involve high risk
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Requirements in Restaurant Operations
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•
•
•
•
•
•
•
•
•
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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)
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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
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Buy, Build, Franchise or Manage?
Advantages and Disadvantages
Buy
Build
Franchise
Manage
Investment need
Medium
Highest
Low to medium
None
Experience need
High
High
Low
Medium to high
Potential-Personal
High
High
Medium
Medium
Psychic Cost
High
Highest
Medium
Medium
Financial Risk
High
Highest
Medium
None
Potensial Reward
High
High
Medium to high
Medium
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The Concept and Market
Quality
Service
Menu
Concept
&
Market
Food
Location
Management
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Price
Atmosphere
Ambience
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Examples of Successful Restaurant Concept
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•
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•
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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
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Sequence of Restaurant Development :
From Concept to Opening
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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
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Purpose of Particular Restaurant
•
•
•
•
Utility vs. Pleasure
Degree of Service Offered
Customer Space
Profitability
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Type of Restaurant and Level of Service
Fast Food
Vending
Luxury
Restaurant
Cafetaria
Dinner
House
Coffee Shop
Family
Restaurant
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Type of Restaurant and Seat Turnover
Vending
Luxury
Restaurant
Dinner
House
Family
Restaurant
Coffee
Shop
Fast Food
Cafetaria
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Conclusion
• There are many reasons to open a restaurant and also
there are hundreds way to operate a restaurant.
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Review
1.
2.
Comment on these restaurant logo
What is the relationship between logo and the
restaurant concept
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