Synopses & Reviews
The easy way to successfully run a profitable restaurantIf you're an aspiring restaurateur, Running a Restaurant For Dummies covers every aspect of getting started, from setting up a business plan and finding financing to designing a menu and dining room. You'll find all the advice you'll need from picking the perfect location to attracting and keeping satisfied customers, and everything in between. This updated guide helps set the table for long lasting success in the restaurant industry.
Make it or break it — find out if you have what it takes to thrive in the restaurant business, know your options, create a concept, and pick your name
Dot your i's and cross your t's — get the nitty gritty on finding the right location or making an existing location work, find financing for your new business, get the right permits and licenses, understand local laws, and legally protect yourself
Before you open the doors — get advice on hiring and training your staff, developing your menu and beverage program, setting up your kitchen and dining room, and purchasing and managing inventory
Get off the ground — discover helpful advice for maintaining your operation once it's running, like keeping diners coming back and successfully handling customer service situations
Open the book and find:
Profitable pointers on improving the bottom line
The 411 on franchises
How to write a business plan
Where to look for financing
Updated information on current laws and industry requirements
Information on setting up a bar and managing a wine list
Guidance on setting up the front (and back) of the house
Ways to use social media to market your restaurant
How to hire, train, and manage your kitchen and wait staff
Learn to:
Find investors and start-up cash
Design a unique menu and manage a wine list
Determine whether it's better to buy or rent property
Synopsis
In this revised edition featuring more than 25 percent new and updated content, aspiring restaurateurs can find everything they need to know to open and operate a successful restaurant, including:
- Finding investors/start-up cash in a slow-recovering economy
- New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the house, as well as the pros and cons of renting vs. buying equipment
- Determining whether to rent or buy restaurant property
- New and updated information on payroll and reporting systems
- New and updated information on current smoking laws and other laws such as the Small Business Law that impact the industry
- Updated information on setting up a bar and managing the wine list
- Profitable pointers on improving the bottom line
- The latest and greatest marketing and publicity options in a social-media world
- New coverage on the world of reservations (i.e. e-reservations, using reservation centers, requirement of credit card numbers, setting policies, etc.)
- Managing and retaining key staff
- New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning
- New coverage to make a restaurant more kid friendly
Synopsis
The easy way to successfully run a profitable restaurantMillions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant.
Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.
- New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the house
- Determining whether to rent or buy restaurant property
- Updated information on setting up a bar and managing the wine list
- Profitable pointers on improving the bottom line
- The latest and greatest marketing and publicity options in a social-media world
- Managing and retaining key staff
- New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning
Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.
About the Author
Michael Garvey is Director of Operations at 'wichcraft, a division of the renowned Craft restaurant corporation.
Heather Dismore is a professional writer who has extensive experience in the restaurant business.
Andrew G. Dismore is an award-winning professional chef.
Table of Contents
Introduction 1Part 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