The easy way to successfully run a profitable restaurant
Millions of Americans dream of owning and running their ownrestaurant – because they want to be their own boss, becausetheir cooking always draws raves, or just because they love food.Running a Restaurant For Dummies covers every aspect ofgetting started for aspiring restaurateurs. From setting up abusiness plan and finding financing, to designing a menu and diningroom, you’ll find all the advice you need to start and run asuccessful restaurant.
Even if you don’t know anything about cooking or running abusiness, you might still have a great idea for a restaurant– and this handy guide will show you how to make your dream areality. If you already own a restaurant, but want to see it getmore successful, Running a Restaurant For Dummies offersunbeatable tips and advice for bringing in hungry customers. Fromstart to finish, you’ll learn everything you need to know tosucceed.
* New information on designing, re-designing, and equipping arestaurant with all the essentials–from the back of the houseto the front of the house
* Determining whether to rent or buy restaurant property
* Updated information on setting up a bar and managing the winelist
* Profitable pointers on improving the bottom line
* The latest and greatest marketing and publicity options in asocial-media world
* Managing and retaining key staff
* New and updated information on menu creation and theimplementation of Federal labeling (when applicable), as well asinfusing local, healthy, alternative cuisine to menu planning
Running a Restaurant For Dummies gives you the scoop onthe latest trends that chefs and restaurant operators can implementin their new or existing restaurants.
Cuprins
Introduction 1
Part I: Getting Started 7
Chapter 1: Grasping the Basics of the Restaurant Business 9
Chapter 2: Deciding What Kind of Restaurant to Run 17
Chapter 3: Researching the Marketplace 41
Chapter 4: Writing a Business Plan 57
Part II: Putting Your Plan in Motion 77
Chapter 5: Show Me the Money! Finding Financing 79
Chapter 6: Choosing a Location 91
Chapter 7: Paying Attention to the Legalities 99
Part III: Preparing to Open the Doors 113
Chapter 8: Creating the All-Important Menu 115
Chapter 9: Setting Up the Front of the House 137
Chapter 10: Setting Up the Back of the House 157
Chapter 11: Setting Up a Bar and Beverage Program 177
Chapter 12: Hiring and Training Your Staff 199
Chapter 13: Purchasing and Managing Supplies 223
Chapter 14: Running Your Office 237
Chapter 15: Getting the Word Out 253
Part IV: Keeping Your Restaurant Running Smoothly 275
Chapter 16: Managing Your Employees 277
Chapter 17: Running a Safe and Clean Restaurant 293
Chapter 18: Building a Clientele 315
Chapter 19: Maintaining What You’ve Created 325
Part V: The Part of Tens 341
Chapter 20: Ten Myths about Running a Restaurant 343
Chapter 21: Ten True Restaurant Stories That You Just Couldn’t Make Up 347
Index 351
Despre autor
Michael Garvey is Director of Operations at ‘wichcraft, adivision of the renowned Craft restaurant corporation.
Heather Dismore is a professional writer who hasextensive experience in the restaurant business.
Andrew G. Dismore is an award-winning professionalchef.
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