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David Morrow
dmorrow@walnuthillcollege.edu

Office Location
4100 Walnut Street, Rm. C105

Telephone:
267-295-2357

Concept Development

Course Success Guide

PowerPoint PDFs:
Introduction
Concept
Location & Marketing Survey
Competitive & Pricing Analysis
Menu & Recipe Costing
Staffing & Scheduling
Budget

Project Templates:
Pricing Competitive Analysis Template
Recipe Procedure/Costing Template
Food Pricing
Budget Template

Project Resources:
Choosing a Location (section 3)
Different Types and Concepts for Restaurants (sections 1/2)
Marketing and Promoting your Business (section 4)
Marketing Survey Resources (section 3/4)
Job Descriptions (section 8)
Menu Planning and Pricing (section 7)
Planning a Hospitality Operation (sections 1-6)
Staffing (section 8)
Tips for Buying and Existing Restaurant - Leasing Options

Useful Links:
National Restaurant Association
www.restaurant.org

The Sauce
www.thesauce.com

Census-American Factfinder
www.census.gov/factfinder.census.gov

Bureau of Labor Statistics
www.bls.gov

Small Business Administration
www.sba.gov

AmeriStat
http://www.prb.org/

Central Philadelphia Development Corporation

http://www.centercityphila.org

http://pasdc.hbg.psu.edu/index.html

National Restaurant Association Publications available in the library:
Restaurant Starter Kit

Conducting a Feasibility Study for a New Restaurant
How to Market Your Restaurant: Promoting your Brand Locally