The Restaurant Manager's Handbook Quotes

“The price of a food-service business is usually 40 to 70 percent of the operation’s 12-month food and beverage sales volume.”
― Douglas R. Brown, The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation

“There are three procedures for determining the value of a restaurant: market approach, cost approach, and income approach”
― Douglas R. Brown, The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation

“How many similar restaurants are located in the area? • Find sales volume. (Check business licenses for previous year.) • Are there colleges or student housing in the area? • Is there a high number of working mothers in the area? • What is the population of the immediate area? • Is the population increasing, stationary, or declining? • Are the residents of all ages or old, middle-aged, or young? • What is the average sales price and rental rates for area homes? • What is the per capita income? • Find the average family size. • Is the building/location suitable for a food service establishment?”
― Douglas Robert Brown, The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation