Start and Run a Sandwich and Coffee Shop (Small Business Start Ups)

Contents......Page 6
Acknowledgements......Page 12
Introduction......Page 14
How to use this book......Page 16
The marketplace – not a bed of roses......Page 18
Are you resilient?......Page 21
Do you love food?......Page 22
Is it all about money?......Page 23
A day in the life......Page 24
Do your research......Page 26
Try out the competition......Page 28
Monitor prices......Page 29
Visit trade shows......Page 30
Get some work experience......Page 31
Sign up with business property agents......Page 32
Your big idea and turning it into reality......Page 33
Step 2 – Picture the location......Page 35
Step 3 – Put the two together......Page 36
What your business plan should include......Page 37
What start-up costs you can expect......Page 38
Striking the right deal......Page 40
Will you be VAT registered?......Page 42
Understanding your outgoings......Page 44
Calculating realistic incomings......Page 46
Setting up your business......Page 47
Deciding on the legal structure......Page 48
Securing funding – loans......Page 52
Using professional help......Page 53
Finding a bank......Page 55
When and how to take the leap......Page 56
Finding your premises......Page 57
Undertaking reconnaissance......Page 58
Purchase or lease?......Page 61
Making an offer and negotiating a deal......Page 63
Creating your brand identity......Page 65
Choosing your sandwich bar name......Page 66
Developing your key message......Page 67
DIY vs designer......Page 69
Getting to know the environmental health office......Page 71
Creating your menu......Page 73
Offering something for everyone......Page 74
Made to order or made in advance?......Page 76
Beyond the sandwich......Page 78
The coffee connection......Page 80
Specialist food......Page 81
Serving and packaging your food......Page 85
Sourcing suppliers and getting the right price......Page 87
Creating your shopping list......Page 88
Contacting suppliers......Page 89
Price checking......Page 90
Establishing supply and delivery procedures......Page 91
Complying with hygiene standards......Page 93
Providing toilet facilities......Page 94
A psychological approach......Page 95
Deciding on fixtures and fittings......Page 96
Choosing the right equipment......Page 98
Managing the re-fit......Page 110
Establishing your kitchen – hygiene and the law......Page 113
First things first – understanding the law......Page 114
The big issue – handling food safely......Page 115
Stock ordering......Page 118
Labelling......Page 119
Supervision and training......Page 120
Managing waste......Page 121
Insurance......Page 122
First aid training......Page 123
4. Opening and the early days......Page 124
Paid holiday......Page 125
Contracts and written particulars......Page 127
Maternity leave......Page 129
Statutory maternity pay......Page 130
Statutory sick pay......Page 131
Stakeholder pensions......Page 132
Grievance procedures, disciplinary action and dismissal......Page 133
Hiring staff......Page 135
Finding candidates......Page 136
Employee induction......Page 138
Training for yourself......Page 139
Training for your staff......Page 140
Marketing – creating a big splash launch!......Page 141
Collateral......Page 142
Public relations......Page 143
Advertising......Page 145
Café owner bootcamp......Page 146
Open day......Page 147
Open for business!......Page 148
Organizing your food......Page 149
Organizing your staff......Page 150
Establishing routines......Page 151
The highs and the lows......Page 152
Banking and cash flow......Page 153
How to prepare......Page 155
Health and safety inspection......Page 157
Teething troubles......Page 158
Lack of preparation......Page 159
‘Strategic’ problems......Page 160
Produce costs......Page 161
Staff costs......Page 162
Offer a catering service......Page 163
Promotions......Page 165
Looking after your staff and taking care of yourself......Page 166
My parting word . . .......Page 167
Excerpts and examples......Page 168
Application form......Page 169
Job specification......Page 170
Employee personal details form......Page 171
Pre-employment medical questionnaire......Page 172
Agreement to report infections contract......Page 173
Press release......Page 174
Staff handbook excerpts......Page 175
Appraisal form......Page 182
Customer food complaint form......Page 184
Produce order form......Page 185
Delivery check list......Page 186
Weekly temperature checks form......Page 187
Food wastage report......Page 188
Helpful links and contacts......Page 190
S......Page 192
V......Page 193