HOSP-CAII-7.2

Identify general requirements to start up the conceptual restaurant, including but not limited to the following:<ul><li>Purveyors and availability of seasonal and cuisine related products;</li><li>Location of restaurant and restaurants in area competing for customers;</li><li>Kitchen equipment requirements based on menu;</li><li>Availability of property either land or existing buildings for restaurant;</li><li>Customer demographics;</li><li>Insurance, state and local licenses, health department requirements;</li><li>Advertising and marketing sources;</li><li>Employee pool availability/recruitment; salaries and wages; area cost of living;</li><li>Other employee related expenses, i.e. insurance costs, uniforms;</li><li>Fixed expenses, i.e. utilities, lease/mortgage costs, supplies, depreciation, advertising/marketing, paper and chemicals supplies;</li><li>Funds needed for startup expenses including investments for kitchen/dish room equipment, building construction or renovations, dining room furniture and fixtures; small wares, i.e. china, glassware, flatware, serving;</li><li>Budget to include revenues, food costs, labor costs and employee insurance expenses, and other costs;</li><li>Profit or loss projections; and</li><li>Return on Investment (ROI).</li></ul>