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THE PRINCIPLES OF RESTAURANT SITE SELECTION

Florida Restaurant Association Newsletter - 1996
Over the years of reviewing and selecting restaurant locations, it has became obvious that the industry needed a set of guidelines regarding location selection. Formulated over the last 25 years, these guidelines are included in my book entitled, Restaurant & Fast Food Site Selection, published by John Wiley & Son.  To select good locations, one needs to be aware of the following:
 
KNOW YOUR CONCEPT AND OPERATION
 
A food operator cannot successfully expand unless he or she knows their operation.  Knowing one’s food service operation means fully understanding food and labor costs, controllable and uncontrollable expenses, and profitability.  If that is not under control, and the unit is not profitable, expansion is probably not the solution.
 
KNOW YOUR CUSTOMER
 

THE PRINCIPLES OF SPECIALTY STORE LOCATION SELECTION

Over the years of reviewing and selecting retail locations, it has became obvious that the industry needed a set of guidelines regarding location selection. Formulated over the last 25 years, these guidelines are intended to assist specialty type retailers to prepare, evaluate and select locations To select good locations, one needs to be aware of the following:

KNOW YOUR CUSTOMER 

Who is your customer?  Do you know?  Most retailers think that they do, but often they are wrong.  It is extremely important to understand, not only who is the customer, but more importantly, who is the most frequent customer? Knowing who that frequent customer is will help to identify other areas that my have demographics with similar characteristics.

DETERMINE A TRADING AREA

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