Characteristics of Food & Beverages sector in Latvia
|2.||TECHNICAL DESCRIPTION – TYPE OF RESTAURANT, SERVICES, FACILITIES, MAIN CHARACTERISTICS||6|
|3.||AREAS AND DIMENSION||11|
|4.||HUMAN RESOURCES DETAILS – STAFF AND ORGANIZATION||14|
|5.||BUYING AND LOGISTICS POLICIES||17|
|7.||LEGISLATION FOR RESTAURANT BUSINESS REGISTRATION IN LATVIA||23|
In the restaurant business location has a very important role (Morgan, 2010, p. 2). It has always been said that location is one of the key factors, if not the main factor, for the restaurant success (Bakker, 2006, lpp. 14).
One of the first steps in choosing a location is to determine future needs. Planning ahead is vital when choosing a location (McVety, Ware, & Ware, 2009, p. 32). When thinking about location where to make a business it is recommended to look at business forecast and see where it is generating the vast majority of its income from. For example, if business is more aimed to lunch, then it is better to look for location surrounded by office buildings, if it is late‐night business its location should be close to public transit lines. Also, important things to look for are parking, delivery access, proximity to competition, ease of adaptability of the space to fit the business concept, curb appeal, visibility from the roadway, lighting and signage possibilities (Morgan, 2010, p. 3).…