Konsep Pengelolaan RestoranPertemuan 17-18

Matakuliah : G0424 – Hotel and Restaurant ManagementTahun : 2008

Bina Nusantara University 3

Topics

• Reason to operate a restaurant• Basic concept of restaurants

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)

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)

Bina Nusantara University 6

Reasons to be in restaurant business

1. Money2. The Potential for a Buy-Out3. A Place to Socialize4. Challenge5. Habits6. A Fun Life Style7. Opportunity to Express

Yourself

Bina Nusantara University 7

Liabilities in Restaurant Operations

• Working long hours• Excessive fatigue• High divorce rate• Stressful• Lost• Involve high risk

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)

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 restaurantOr

• Manage? – manage a restaurant for someone else, either an individual or a chain

Bina Nusantara University 10

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 Stress

High High Medium Medium

Psychic Cost Failure

High Highest Medium Medium

Financial Risk High Highest Medium None

Potensial Reward

High High Medium to high Medium

Bina Nusantara University 11

The Concept and Market

Concept&

Market

Service Menu

Location AtmosphereAmbience

Management

Quality

Food Price

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

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

Bina Nusantara University 14

Purpose of Particular Restaurant

• Utility vs. Pleasure• Degree of Service Offered• Customer Space• Profitability

Bina Nusantara University 15

Type of Restaurant and Level of Service

Luxury Restaurant

Dinner House

Family Restaurant

Coffee Shop

Fast Food Vending

Cafetaria

Bina Nusantara University 16

Type of Restaurant and Seat Turnover

Luxury Restaurant

Dinner House

Family Restaurant

Coffee Shop

Cafetaria

Fast Food

Vending

Bina Nusantara University 17

Conclusion

• There are many reasons to open a restaurant and also there are hundreds way to operate a restaurant.

Bina Nusantara University 18

Review

1. Comment on these restaurant logo 2. What is the relationship between logo and the

restaurant concept