7. Comment on the statement "Behind every restaurant there is a concept."

8. List five factors that together help formulate a restaurant concept.

9. How are restaurant image and concept related?

10. In what way do several existing restaurants close to a site affect the desirability of that site for another restaurant?

11. Can a particular site be wrong for one restaurant, right for another? 1. Explain.

12. The desirability of a given restaurant location changes with time. Give three reasons why this is true.

13. Why may a community give favorable terms to a reputable restaurant operator to start a restaurant in a section of town that is deteriorating?

14. What location criteria would you suggest for a restaurant featuring diet foods?

15. What colors would you suggest for a high-style Italian restaurant?

16. A luxury, white-tablecloth restaurant has a rheostatic lighting control. How would you use it and for what purposes?

17. Why or why not would you use upholstered soft seating in a quick-service restaurant?

18. What kind of restaurant location can exist without parking?

19. In building a restaurant, what amount of money should you expect to invest per seat?

20. Suppose you have $80,000 with which to start a restaurant and no possibility of borrowing additional capital. What kind of restaurant should you consider and how would you go about getting started?