Starting a Restaurant Bar or Coffee Shop

This document is a guide prepared by the Canada-Saskatchewan Business Service Centre and is intended to provide you with general information and suggested resources to assist you in researching your project. The extent to which this information will apply to you is dependent upon the circumstances related to your project.

For further information on individual topics identified herein, contact the respective governing body or the Canada-Saskatchewan Business Service Centre . Because this document is only meant as a guide, the Business Service Centre will not accept responsibility for business decisions made based on the information provided.

Before proceeding, reference should be made to the Business Start-up Info-Guide , which covers the basic steps involved in establishing a new business in Saskatchewan; as well as the document titled A Current Index of Business Fact Sheets . These fact sheets cover a wide variety of business topics. Be sure and also request the Sources of Information and Required Licenses for your area or view these on our Business Fact Sheets Web site.

TABLE OF CONTENTS

•                                                                                                   Industry Overview
• Licenses and Regulations
• Managing Your Operation
• Associations and Contacts
• Education and Training
• Resources
• Recommended Books in Our Library
• Video Collection
• Recommended Internet Web Sites

INDUSTRY OVERVIEW

The restaurant industry is:

• Showing signs of growth, especially as tourism increases. The take-out sector is also growing, fuelled by a demand for convenience by time-strapped patrons;
• Demanding. Expect long days, often 10-15 hours per day. You must excel in many areas such as food preparation and service, management, marketing, meeting people, purchasing, inventory control and personnel administration.
• Governed by federal, provincial, and municipal laws. Understand ALL regulations before making any decisions, especially before purchasing or leasing a building.

SIC codes
Canadian 1980 standard industrial classification codes for various industries.

Sample SIC Codes:

• 9211 Restaurants, Licensed
• 9212 Restaurants, Unlicensed (including drive-ins)
• 9213 - Take-Out Food Services
• 9221 - Taverns, Bars and Night Clubs

NAICS codes
A few years ago, the statistical bodies of Canada, the United States and Mexico got together to come up with a classification that was the same for all three countries, so that data collected in all three countries on a specific industry could be compared accurately across country boundaries. This system is called the "North American Industrial Classification System" or NAICS (pronounced "nakes").

Sample NAICS codes are:

• 722110 Full Service Restaurants
• 7222210 Limited-Service Eating Places
• 722410 Drinking Places (Alcoholic Beverages)

Types of Food Operations
Depending on your experience, finances, location and customers, decide on the type of restaurant/bar:

Traditional

• cater to a variety of customers;
• must excel in service, food preparation and inventory control due to lengthy menus;
• popular in tourist areas, but declining in general.

Ethnic

• highlight food from a particular country or region;
• must offer personal service with excellent cuisine.

Specialty

• offer one food type or a variety of a certain dish;
• best in urban areas;
• owners should have lots of restaurant experience.

Coffee Shop

• offer a wide variety of quick, pre-prepared dishes;
• heavy traffic flow is needed for high customer turnover.

Fast Food

• normally franchise operations offering limited menu.
• attractive to beginning operators

Cafeteria

• offer simple, pre-cooked hot dishes and cold plates;
• large transient population is needed;
• controlling labour costs can be difficult.

Self-Serve

small operations offering take-out or eat-in;

• location, efficiency and good food are critical;
• easiest type of restaurant for the beginner due to low initial capital outlays and minimal payroll requirements.

Types of Liquor Operations

• The neighbourhood bar
  Neighbourhood bars are usually gathering places for people from within a radius of one to two square miles from your location. "Regulars" who frequent neighbourhood bars tend to be blue-collar workers. They are often older, heavy drinkers of low-to-medium income. They seldom care about fancy decor or gimmicks, but just want a relaxing place they can stop on the way home from work for a drink or two and some companionship. Patrons of neighbourhood bars tend to be married males who are 35 or older, who live or work in the neighbourhood.

• The pub/tavern
  A pub/tavern strives for a more intimate, congenial atmosphere and usually caters to a younger crowd of single people with money to spend. Successful pubs feature comfortable decor and an amiable bartender. The real secret to success here is to creating an atmosphere that brings people together. Pubs can draw from a larger radius than a neighbourhood bar with intelligent advertising, especially if it is aimed at women.

• The night club
  A night club is usually a larger location featuring live entertainment on a regular basis, and dancing is often the main attraction.

Franchising
As a potential business owner, you may be considering buying an existing or opening a new franchised store. As a franchisee, you enjoy the benefits of "Good Will" that the name and reputation of the franchise already possesses. You also have, in many cases, the support of the parent company in issues such as location selection, management training, free advertising and support during the start up phase of your operation. Also you have the advantage of capitalizing on an already profitable concept. However, as a franchisee, you must pay the franchisor for the benefits provided, and these costs come off the top of your sales revenue and may add up to more than 10%. Also your freedom is somewhat restricted when you own a franchise. You must adhere to the standards set by the franchise.

For further information regarding Franchising, see the document  Checklists For Franchisees .

Visit the Links Franchising section of our Web site.

Links and resources for Franchising

Canadian Franchise Association
The Canadian Franchise Association represents over 350 franchise companies and the professionals who support this way of doing business.
Publication:  Franchise Canada Magazine

International Franchise Association  
IFA provides information and resources on franchising and the Virtual Franchise Opportunities Mall--one-stop-shopping place for obtaining your franchised business.

Canadian Franchise Opportunities
Franchise Opportunities provides the Web's largest directory of franchises and franchise business services available on-line.

Location
Choosing a location may be your single most important decision. Do your research. Look at population trends and the business climate. Check statistics on traffic counts, community characteristics, and demographics. Consider six key factors: regulations, costs, accessibility, parking, the neighbourhood and the competition.

For further information regarding Location, see the document Store Location - "Little Things" Mean A Lot .

Layout and Design
Aim for a practical, useful layout, while setting the mood. Make sure you have:

• Seating/waiting areas, serving room, cashier area, rest rooms, bar (optional);
• One or more areas from which you can view the entire restaurant;
• Good lighting, signs and obstacle-free traffic flow;
• A variety of seating arrangements: 50% of customers come in pairs; 30% come alone or in groups of three; and 20% in groups of four or more;
• A kitchen that allows efficient and effective food preparation and interaction between staff, safety in movement, dry and cold storage, dish washing, an area for staff's personal items, convenient delivery zone, ease of cleaning and maintenance, and proper ventilation and lighting.

Marketing/Advertising
Word-of-mouth advertising and good public relations are often the best ways of promoting a restaurant/bar. Depending on your market and its size, also consider flyers, newspapers (especially for holiday promotions), radio, TV, the business pages of the telephone book and the Internet. Also bear in mind that a satisfied customer is good advertising. Contact your local city/town/RM office for bylaws on signage.

If you are planning to have a Web site you should have details to describe the location (your restaurant's/bar's address, telephone and fax numbers, and directions on how to get to your restaurant), hours of operation, menus, and anything else you think may be of interest to potential customers. However, once you launch a Web site, you must update it on a regular basis. For more information on this subject see the document E-Business Info-Guide, see the document E-Commerce - Exploring Your Options or visit the E-business Sask. section on our Web site.

Participating in community events is another way of advertising your restaurant/bar. You may also hold events that will promote your restaurant/bar, i.e. have a wine or beer tasting evening and choose the menu to suit the occasion.

The federal Competition Act governs misleading advertising and deceptive marketing practices for all businesses in Canada. The Act defines which marketing practices are illegal and the process of complaint investigation. For more information see the document Competition Act - Misleading Advertising and Deceptive Marketing Practices or refer to the pamphlet on this subject administered by Industry Canada - Misleading Representations and Deceptive Marketing Practices or visit the Competition Bureau Web site.

For further information regarding Advertising, see the document Signs And Your Business, the document Plan Your Advertising Budget,  the document Advertising Do's And Don'ts or the document  Ways To Promote Your Product Or Service.

The Online Small Business Workshop  - Marketing Basics listed in Session 2, covers the basics from developing your customer profile to promoting your business.

Market Research
Successful businesses have extensive knowledge about their customers and their competitors. Acquiring accurate and specific information about your customers and competitors is a critical first step in market investigation and development of a marketing plan.

In developing a marketing plan, your primary functions are to understand the needs and desires of your customer, select or develop a product or service that will meet customer needs, develop promotional material that will make the customer aware and ensure product or service delivery.

For further information regarding marketing see the document Market Analysis,  the document Guide To Market Research and Analysis,  the document Marketing Plan Outline , or the document Recommended Information - Demographics/Statistics .

For more information on marketing and advertising refer to our web site;  Links Sectors and Business Fact Sheets.

Calculating Seating Capacity
To determine the maximum potential of your restaurant/bar and break-even point:

1. Determine desired profit. Convert to percentage of sales to get sales required;
2. Determine number of operating days. Divide number of days into sales to get average daily sales;
3. Estimate volume percentages for meal periods (breakfast, lunch, dinner);
4. Multiply figures in step 3 by average sales per day to get dollar volume per period;
5. Determine average check per meal period;
6. Divide dollar volumes in step 4 by average check for the number of patrons per period;
7. Estimate a) average seat occupation per meal period and b) time per meal period;
8. Divide time per period by average occupation to get seat turnover per period;
9. Divide possible seat turnover into number of patrons to get number of seats required per period; and
10. Take the largest seating requirement in step 9 and add a 20% safety margin for the seating capacity.

Preparing Menus and Setting the Right Price
Plan your menu carefully. Know what items your customers prefer and how they like them prepared. Provide variety while maintaining stable cost averages. Menu prices are a combination of food costs and what is needed to meet expenses and realize a profit. Generally the price of an item is approximately three times the food costs, depending on restaurant type, operating expenses and competitors' prices.

To establish pricing:

• Estimate your sales. Counter-balance higher cost items tagged with lower mark-up with higher mark-ups on lower cost items;
• Maintain a desired overall food cost percentage, usually 33-40% of gross sales, and a normal margin of profit; and
• Balance items ranging in popularity. Monitor high demand items which can determine your success.

For further information on setting the right price see the document  Setting The Right Price.

LICENSES AND REGULATIONS

One area of rules and regulations that all new businesses must comply with is that of licenses and regulations. When creating a business, the entrepreneur must contact the municipality involved, along with the provincial/territorial and federal governments.

Each municipal government has the authority to issue its own business licenses within its jurisdiction. Since there is no uniformity throughout the country regarding municipal licenses for businesses, you should consult with the appropriate local officials to determine whether your business will be affected by local regulations and licensing requirements. Businesses (including home-based businesses) must also meet the zoning by-laws that control property uses in their municipalities.

Examples of licenses and regulations that could apply to you when starting your restaurant/bar may include, but are not limited to:

Licenses

• Need a Music License? -  or call 1-800-517-6226.
• Liquor and lottery license and information on video lottery terminals
  You will require a liquor license in order to sell beer, wine and spirits. The fee for a liquor license varies by license type. You should investigate the possibility of being granted a liquor license (and Municipal Business License) before investing any money in setting up the business. The likelihood of obtaining these necessary licenses depends on zoning bylaws of the city or town, the number and proximity of other licensed establishments, as well as other criteria. Contact Saskatchewan Liquor and Gaming Authority toll-free at 1-800-667-7565 or in Regina at 306-787-5563 or see the document Saskatchewan Liquor and Gaming Authority .

Regulations
Saskatchewan Health and the local health districts have developed provincial standards to guide the restaurant/bar industry in meeting the requirements of the Public Eating Establishment Regulations, 1988. All public eating establishments must be constructed and operated in accordance with these standards. Anyone considering constructing, extending, altering, or establishing a public eating establishment must submit a detailed plan to the local authority and receive approval prior to commencement of work. In order to begin business operations, the establishment must pass a mandatory health inspection.

Food safety regulations in Saskatchewan require that at least one person who is certified in safe food handling is working in a public eating establishment at all times when food is being prepared or served. Public health inspectors employed by health districts and other agencies conduct courses. Please contact the public health inspector in your area for more information.

For further information regarding Health Regulations and Requirements, see the document A Current Index of Business Fact Sheets  and choose the Sources of Information and Required Licenses for your area and locate the Public Health Inspector nearest you.

• Smoking regulations
  Tobacco Regulations, Saskatchewan Health - The Act to Control the Sale and Use of Tobacco    
  Contact the Population Health Branch. Telephone: 306-787-8847 (Regina) or visit the Saskatchewan Health Tobacco Control Act Web site.

For regulations on vending machines refer to the Tobacco Act . For further information see the document  Responsibilities Under the Tobacco Act.

• Liquor Consumption Tax
  If your restaurant is licensed to serve alcoholic beverages, you are required to collect the Liquor Consumption Tax of seven percent (7%). This tax applies to the total selling price of beer, wine and spirits consumed on licensed premises.

For further information visit the Liquor Consumption Tax  Web site or contact Saskatchewan Finance, Revenue Division toll-free at 1-800-667-6102.

• Labour Standards  Information for the Restaurant and Foodservices Industry  

You can get permit, license and regulation information by contacting your province/territory, local city hall, town or village office or rural municipal office. Contacts for local, provincial and federal governments can be found in the government listings of your telephone directory.

MANAGING YOUR OPERATION

Insurance
Insurance needs for businesses vary greatly. It is best to choose an insurance agent or broker familiar with your size of business and, in particular, an agent familiar with your type of operation. If you don't have an insurance agent, it could be a wise decision to ask other business owners in your area to recommend one. Your local restaurant association may also have information about insurance packages specifically tailored for restaurants.

The following list is included to remind you not to overlook the complex areas of business insurance. It is best, however, to discuss your specific requirements with your insurance agent.

Basic insurance:

• fire insurance (extended coverage on buildings and contents);
• liability insurance;
• burglary protection (theft coverage);
• dishonesty insurance (covers thefts by employees).

Accounting/Bookkeeping
A good record keeping system should be simple to use, easy to understand, reliable, accurate, consistent and designed to provide information on a timely basis.

Note: All staff working with cash should be trained to recognize counterfeit currency.

The legal requirement concerning financial records specify only that they be a permanent, accurate and complete record of your daily income and expenses. There are many types of record books and bookkeeping systems available. For example:

• double entry bookkeeping;
• commercial bookkeeping systems;
• one-write systems;
• computerized systems;
• single entry bookkeeping.

For further information see the document Basic Bookkeeping, or the document  Bad Cheque Control.

Selecting Professional Services
The use of professional services is essential to the success of a small business. Professionals can provide knowledge and expertise in the areas where you may have little. They can round out your management team to ensure your business is operating efficiently.

As an entrepreneur, there are four main areas of professional services with which you may consult:

1. lawyer (contact a lawyer about legal issues);
2. insurance broker;
3. accountant;
4. banker - for tips and pointers on dealing with your bank, see the document Dealing With Your Banker & Other Lenders.

Furnishings and Equipment
Before you open your restaurant/bar, you will need tables, chairs, lighting and decorative items. You will also need kitchen, bar and dinner wares. The menu, size of restaurant and kind of service will determine the type of equipment you will require. For assistance in this area, you may get the advice of a sales representative or consult trade publications and manufacturers' Web sites. List that equipment and its cost to you. An important factor to consider when choosing equipment is the after-sales service and repair and their affordability.

Used Equipment - Consider buying used equipment as a cost-saving measure. Sources of used equipment could be a restaurant that is closing or dealers in second-hand equipment. The drawback to this approach is that, often, there are no guarantees with the purchase.

Leasing Equipment - Another alternative is to lease equipment to help keep start-up costs down. To obtain financing for capital leasing for new or used equipment for the creation of your business, see the document  Capital Leasing Pilot Project.

For more information on parts and materials, overhead, stock control and pricing, see the document Business Plan For Small Service Firms .

Setting Up A Pay System
Pay administration is a management tool that enables you to control personnel cost, increase employee morale, and reduce workforce turnover.

Cost Control
In the restaurant business, you must have procedures for controlling inventory and costs. Ask people in the industry for information about procedures for:

• Purchasing - Most of the time, purchasing is done over the telephone, by fax, or online. Often no contract is signed between the purchaser and the supplier; therefore, it is essential that you choose your supplier carefully. Develop specifications on food brand names, size, quantity, grade/weight, delivery time/place, emergency deliveries, availability and policies for substitutes or damaged goods. Entertain bids from multiple sources and get the best product for the lowest price. Use a Purchasing and Receiving Form.
• Receiving - Check all deliveries against the Purchasing and Receiving Form, focusing on three things: quantity, price and quality (i.e., temperature: frozen goods must be frozen); packaging should be intact. Make sure specifications are met. Careful recording will show short shipments, price variations and weight differences.
• Budgeting and Projecting - Establish a cash budget and maintain cash flow projections on a continual basis.
• Calculating Monthly Food Costs - Determine the actual cost of food consumed and the actual cost of food sold. This is a combination of opening inventories, purchases, adjustments and closing inventories. This ratio should remain relatively constant.
• Calculating Beverage Costs - Record all bottle deliveries and purchases.
• Preparing Food - Make sure staff understand portion sizes (photograph entrees or give written instructions) and set up a recipe reference file to list dishes, portions and supplies needed.
• Storing - Ensure refrigerated and frozen products are quickly placed in a cold storage- storage temperature for dry goods (between 10-21^oC) and frozen goods (-18^o C or less). Rotate your stock to ensure that oldest items are used first before the new stock.

Checklist For Profit Watching
Making a profit is the most important -- some might say the only objective, of a business. Profit measures success. It can be defined simply: revenues - expenses = profit. So, to increase profits, you must raise revenues, lower expenses, or both. To make improvements, you must know what's really going on financially at all times.

ASSOCIATIONS AND CONTACTS

Saskatchewan Food Processors Association
The Saskatchewan Food Processors Association (SFPA) was formed in 1990 as a non-profit organization designed to strengthen the food processing industry in Saskatchewan. For more information, contact them by telephone at 306-683-2410 in Saskatoon or visit their Web site.

Canadian Restaurant Foodservices Association
If you wish to obtain more information on becoming a member, you can contact the Saskatchewan representative toll-free at 1-877-209-1680.

Hotel and Restaurant Suppliers Association 1-800-567-2347
The Hotel and Restaurant Suppliers Association (HRSA) is the resource centre for suppliers in the hotel, restaurant and institutional sectors. The Association wishes to ensure exposure for its members and to establish business relations between buyers and product and service suppliers in the industry.

Canadian Culinary Federation (Canadian Federation of Chefs & Cooks):

For additional information see the document Selecting a Business Association .

EDUCATION AND TRAINING

Safe Food Handling Course: Food safety regulations in Saskatchewan require that at least one person who is certified in safe food handling is working in a public eating establishment at all times when food is being prepared or served. Public health inspectors employed by health districts and other agencies conduct courses. Please contact the public health inspector in your area for more information.

Saskatchewan Institute of Applied Science and Technology (SIAST) offers diploma programs in the following four areas:

1. Food and Nutrition Management is a diploma program. It provides knowledge and skill development in applying the principles of nutrition and diet therapy to menu planning, staff training, patient teaching, promoting sales through marketing and merchandising, and maintaining high standards of food quality. You will develop a sound understanding of the fundamentals of food production, mixology and food and beverage service. The Canadian Society of Nutrition Management accredits the program. Contact Kelsey Campus at 306-933-8344 in Saskatoon for more information or visit the Saskatchewan Institute of Applied Science and Technology Web site.

2.  Food and Beverage Service is an applied certificate program. It provides the knowledge and skill development needed to enter the hospitality industry. Theory and practical applications will help you develop professionalism and a strong foundation in food and beverage service. The program is offered as a special project through off-campus programming. The courses may be offered in a number of locations depending upon demand. Call 306-933-8047 in Saskatoon for more information or visit the Saskatchewan Institute of Applied Science and Technology Web site.

3. Hotel and Restaurant Administration is a diploma program. It provides a thorough background in the hospitality industry. You will develop interpersonal, practical and conceptual skills in food and beverage preparation and service, hotel applications and management principles. The program is offered at Kelsey Campus in Saskatoon. For information call 306-933-8344 in Saskatoon or visit the Saskatchewan Institute of Applied Science and Technology Web site.

4. Food Service Worker Program (Extension Division) This Certificate Program is suitable for persons employed in commercial food services. The courses are offered by print and video correspondence. The Food Service Worker Program consists of ten courses: communication; customer service skills; food preparation & service; kitchen equipment; nutrition; special diets; food safe level I; food safe level II; kitchen safety; and the role of the Food Service Worker. For more information contact SIAST Kelsey Campus toll-free at 1-800-567-3263 or visit the Saskatchewan Institute of Applied Science and Technology Web site.

For information including a list of SIAST offices see the document Saskatchewan Institute Of Applied Science and Technology - SIAST or visit the Saskatchewan Institute of Applied Science and Technology Web site for additional details.

A shorter Hotel and Restaurant Administration course is often available through private vocational schools in the province.

Graduate, undergraduate and diploma courses in Administration or Commerce are also useful in preparing prospective managers for management positions in this field. Degree programs are offered at both Saskatchewan universities, through the College of Commerce at the University of Saskatchewan and through the Faculty of Administration and the Saskatchewan Indian Federated College at the University of Regina. Related diploma programs in administration are available through SIAST and Saskatchewan Indian Institute of Technologies.

Source: Human Resources and Skills Development , Occupational Profiles, Restaurant and Food Service Managers, 2002

Saskatchewan Tourism Education Council (STEC)
Skill specific training workshops and national professional certification are available for both Managers and staff. For a list of occupations available for certification which includes several food related occupations visit the Certification List Web site. For more information contact Saskatchewan Tourism Education Council (STEC), Division of Tourism Saskatchewan
101 - 230 - 22nd Street East
Saskatoon, Saskatchewan S7K 0E9
Telephone: 306-933-5900
Web Site: Saskatchewan Tourism Education Council

Master School of Bartending
This institute offers a certificate programs in bartending and table services available by video instruction or in-class training in Eastern Canada).
1-800-561-1781
Web site: Bartending

Saskatchewan Food Industry Development Centre Inc..

The Food Centre:

• has a series of workshops to look at food safety, processing and packaging and labelling
• has a series of training programs available to companies and individuals on subjects such as "Processing Foods Safely"
  The Food Centre has been established as a partnership with Saskatchewan Agriculture and Food, the University of Saskatchewan and the Saskatchewan Food Processors Association. The Food Centre will be with you from the planning stages through to the packaged and labelled product that is ready for test marketing. The Food Centre is also an interim processing facility for small-to-medium processors.

There is no charge for the initial consultation to establish your expectations and the Food Centre's responsibilities. For additional information contact them at 306-933-7555 in Saskatoon or visit the Saskatchewan Food Industry Development Centre Inc. Web site.

RESOURCES

Restaurant, Caterer and Tavern Statistics
This publication presents the monthly estimates of total receipts of restaurants, caterers and taverns both at the national and provincial levels.
Available from Statistics Canada - Catalogue no. 63-011-XIE
Toll-free: 1-800-263-1136
Web Site: Statistics Canada (look under Products and Services, For Sale, Service Industries )

Alcohol
This publication analyzes the sales of alcoholic beverages in Canada.
Available from Statistics Canada - Catalogue no. 63-202-XlB
Toll-free: 1-800-263-1136
Web site : Statistics Canada (look under Products and Services, For Sale, Trade )

Financial Performance Indicators
The CSBSC subscribes to this licensed database, published by Statistics Canada, which is used to determine the relative profitability of a particular industry in Canada/Saskatchewan and to compare financial ratios and balance sheets of a particular company with the industry average. See description under Industry Overview in this document to determine which type of business you will operate.

Contact the Canada-Saskatchewan Business Service Centre to obtain these reports.

Small Business Profiles -  Performance Plus
Performance Plus provides detailed financial and employment data on small businesses by industry for Canada, the provinces and territories. The Profiles have been produced every two years since 1985, with 1997 being the most current reference year available. The data provide performance benchmarks for the financial planning of start-up and established small and medium sized businesses. Reports are available for:

• Restaurants, Licensed SIC 9211
• Restaurants, Unlicensed SIC 9212
• Take-Out Food Services, SIC 9213
• Taverns, Bars and Night Clubs, SIC 9221

Annual Buyers Guide
Available from the Hotel and Restaurant Suppliers Association
Toll-free: 1-800-567-2347
Fax: 514-334-1279
Web site: Hotel and Restaurant Suppliers Association 

Canadian Hotel & Restaurant Sources Directory
Available from Maclean Hunter Limited
Telephone: 416-596-5977
Fax: 416-596-5526

KOB Files
Saskatchewan Industry and Resources created "kinds of business (KOB's)" that include information on many different types of businesses. This information includes: product sources; fixture & equipment suppliers; trade shows; trade associations; trade journals; and other market data sources. Choose one of the Kinds of Business from the Table of Contents Web site.

The CSBSC also has files started on various kinds of business topics such as restaurants, bars, coffee shops. Information located in these files includes possible suppliers, statistics, sample business plans, etc. To access the information in these files please come into the office and request the KOB file or speak to a Business Information Specialist.

RECOMMENDED BOOKS IN OUR LIBRARY

Canada-Saskatchewan Business Service Centre resource library search engine can be viewed at the Saskatoon Reference Library Web site.  Once you have located a particular resource you think might be useful, please contact us at the CSBSC office and we will discuss the material with you. Material is available to view in our Saskatoon office or regionalization site where available.

Below are some books that may be of interest along with their current shelf location.

• Restaurant

Directory of Restaurant and Fast Food Chains in Canada 2003
SECTOR FOOD.013S
Monday Report on Retailers, Toronto

Foodservice & Hospitality
SECTOR FOOD.026S
Kostuch Publications Ltd., Toronto, Magazine, Monthly,  Food Service World 

Western Restaurant News
BUSINESS RESTAURANT .013S
Mercury Publications Limited, Winnipeg, Magazine, Monthly, Mercury Publications  

Start and Run a Profitable Restaurant
BUSINESS RESTAURANT .003S
Self Counsel Business Series, 3rd Edition, September 2000

Restaurant Start-Up Guide
BUSINESS RESTAURANT .015S
Dearborn Financial Publishing, 2001

How to Start a Restaurant and Five Other Food Businesses
BUSINESS RESTAURANT .004S
Entrepreneur Inc., 2000

Business Planning Guide Restaurants
BUSINESS RESTAURANT .002S
Entrepreneurship Institute of Canada, 1987

Family Food Expenditure in Canada
SECTOR FOOD .030S
Statistics Canada, 1998

Cafes & Coffee Shops
BUSINESS RESTAURANT .018S
Visual Reference Publication, Inc., New York, 2001

Hubert Source Book
SECTOR FOOD .035S
Ontario, 2003
Over 2300 new products are listed in this catalogue. View the Hubert Company Web site and order on-line or call 1-800-543-7374 .

• Bar

How to Start a Bar/Tavern
BUSINESS RESTAURANT .010S
Entrepreneur Inc., 2001

Owning and Managing a Bar or Tavern
BUSINESS RESTAURANT .014S
Upstart Publishing Company, Inc., Chicago, 1995

Start and Run a Money-Making Bar
BUSINESS RESTAURANT .017S
TAB Books, 1993

How to Setup and Operate a Successful Nightclub
BUSINESS RESTAURANT .022S
Upland Publishing, 2001

Business Plans Handbook (Volume 7) - sample business plan for a nightclub
BUSINESS BUSINESS PLAN .020S
Gale Group, Detroit, 1998

VIDEO COLLECTION

Canada-Saskatchewan Business Service Centre resource library search engine can be viewed at the Saskatoon Reference Library Web site.

Once you have located a particular resource you think might be useful, please contact us at the CSBSC office and we will discuss the material with you. Material is available to view in our Saskatoon office or regionalization site where available. Videos and audio cassettes may be loaned out to residents in the Saskatoon area.

We have many videos available in the following categories: aboriginal, customer service, sales, marketing, training, entrepreneurship, business planning, financing, e-business, starting a business, business skills, home-based, management, intellectual property, trade, quality, computer skills, and miscellaneous. Search the A/V Library on our web site for descriptions.

Some videos of interest may include:

Start Up

How to Start and Run a Small Company
VIDEO STARTING A BUSINESS .009S, .010S, .011S, .012S
4 part series, 1992-1993

Restaurant Success
VIDEO MISCELLANEOUS .015S
1997, 66 minutes
Regardless of the size of your restaurant, you'll benefit from this fast-moving video. Restaurant Success is jam-packed with ideas that will change the way you approach and run your business. You'll learn tips and methods for hiring, training, and motivating employees; what draws customers and keeps them coming back; legal issues that affect the way you run your business; the decor, locale, uniforms, menu items, and advertising programs used by the country's best establishments.

Human Resources

The Human Factor
VIDEO ENTREPRENEURSHIP .018S
30 minutes
The quality of personnel, and the relationship between and among the manager and his/her employees, is critical to any business. But in a small business, where the numbers are few, the importance of each employee becomes even greater. Looks at a challenging aspect of small business management; the recruitment, training and maintaining of its employee base.

Developing a Training Plan
VIDEO TRAINING AND LEARNING .070S
1993, 15 minutes
Whether you run a small company, a team in a large organization, or a full class, this program will show you where to start in developing a training plan. Learn how to do a training needs analysis, plus appropriate training activities and evaluate training outcomes for best results.

RECOMMEDED INTERNET WEB SITES

More links available on our Links SectorsWeb site under  Sectors - Food & Beverage and on the Links Sask. Web site under Business - Restaurant .

Saskatchewan Food Industry Development Centre Inc.

Saskatchewan Food Processors Association
The Saskatchewan Food Processors Association (SFPA) was formed in 1990 as a non-profit organization designed to strengthen the food processing industry in Saskatchewan.

Food Service World
Contains the most current issue of Foodservice and Hospitality magazine. Search equipment & supplies; food & beverage products; food & beverage manufacturers; and equipment manufacturers through Supplier E-Source.

National Restaurant Association  (United States)
Operating Ratios, forecasts, industry information, reports and articles.

Fresh Cup Magazine

Hubert Company - Hubert Source Book
Over 2300 new products are listed in this catalogue

For further information regarding starting a business, contact the

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