Restaurant Start Up Guide Anthology

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One Fat Frog Restaurant Equipment has been dropping the restaurant and food truck start up knowledge on this blog for almost a year now, so we figured it’s about time we collected it all in one convenient post. Several times a week we’re helping various start up restaurants and food trucks get off the ground. It’s what we do and we do it well.

As a thank you to all of those who have chosen One Fat Frog as their commercial restaurant equipment supplier, we’ve compiled start up guides on a myriad of relevant topics. Enjoy.

Food Truck: Planning Your Grand Opening

Food Truck: Start Up Costs

Food Truck: Finding a Mechanic

Food Truck: Pros and Cons of Joining a Franchise

Food Truck: Creating Financial Projections

Food Truck: Calculating Food Costs

Food Truck: Handling Food Critics

Preventing Food Borne Illness

Choosing a Name

Key Performance Indicators pt. 1

Key Performance Indicators pt. 2

Knowing Your Market

Food Safety Outside of the Kitchen

Developing an Advertising Plan

Target Segmentation

Location Is Key

All That Legal Stuff

Manager Rundown

New Hire Orientation

Properly Keeping Records

Doing the Payroll

Moving Into an Existing Kitchen

Creating a Training Schedule

Staffing the Kitchen Crew

Staffing the Front of House

Getting Your Restaurant Plan Approved in Florida

Pricing Your Menu Items

Laying Out Your Kitchen

Screening Out Applicants

New Hire Forms

Developing a Bar Cleaning Strategy

Getting the Right Liquor License

Insurance Checklist

Putting Together Your Wait Station

Reducing the Waste in Your Restaurant

Hazard Analysis and Critical Control Points

One Fat Frog Restaurant Equipment

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