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Restaurant Resources

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For Restaurant Owner/Managers

"How-To-Do" Answers for Specific Questions

by Lloyd M. Gordon

 (#101) A Comprehensive Checklist for Creating a New Restaurant Concept - $10.00
Thirteen pages of red hot facts everyone should use to avoid costly mistakes planning a food establishment.

(#102) How to Determine the Money You Need for Restaurant Construction - $10.00
An eleven page discussion of experts on how to create a restaurant and stay within a budget.

(#103) How to Know What Money You Need to Remodel an Existing Restaurant - $10.00
A ten page fact book that allows you to follow step by step how remodelling money is spent.

(#104) How to Know What Money is Needed to Redecorate an Existing Restaurant - $10.00
Nine pages of powerful information on how to redo your restaurant with less strain or pain.

(#105) How to Prepare a Business Plan - $10.00
Here you will find 13 pages of "Must know" information developed for the use of real restaurant start-up operations.

(#106) How to Determine and Purchase an Opening Food Inventory - $10.00
Here is your opportunity to receive 18 pages of meaningful information from real live sources that you can use immediately, to either plan or improve an existing food service operation.

(#107) How to Determine and Purchase an Opening Bar Inventory - $10.00
22 pages of essential information for novices or restaurant operators who plan to open a new bar addition to their current facility.

(#108) How to Determine and Purchase an Opening Supply Inventory - $10.00
An eight page summary of never before published information developed specifically for food service operators in planning a new facility

(#109) How to Determine Space Required for Storage of Product - $10.00
Many times in planning a new or remodeled food operation, the space required for adequate storage of products is often paid too little importance. These 8 pages show you how important planning for good storage really should be.

(#110) How to Set Up a Construction Timetable and Workable Budget Control - $10.00
This 20 page document is the most sought after pamphlet we have ever created. It has become the guideline for hundreds of successfully created restaurants.

(#111) How to Be a Consultant - Some Thoughts On Being Paid for Your Advice - $10.00
For those who have always dreamed of being a consultant, but have never had an outline of how to begin. This information is presented in 17 pages as a summary of a successful community college course taught by Lloyd Gordon for nearly 15 years.

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