Description
Book SynopsisStarting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry - from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues - to help you keep your business venture afloat and enjoyable at the same time.
Table of ContentsIntroduction. Part I: Getting Started.
Chapter 1: Grasping the Basics of the Restaurant Business.
Chapter 2: Getting Everything Done before Your Grand Opening.
Chapter 3: Deciding What Kind of Restaurant to Run.
Chapter 4: Researching the Marketplace.
Part II: Putting Your Plan in Motion.
Chapter 5: Writing a Business Plan.
Chapter 6: Show Me the Money! Finding Financing.
Chapter 7: Choosing a Location.
Chapter 8: Paying Attention to the Legalities.
Part III: Preparing to Open the Doors.
Chapter 9: Composing a Menu.
Chapter 10: Setting Up the Front of the House.
Chapter 11: Setting Up the Back of the House.
Chapter 12: Setting Up a Bar and Drinks List.
Chapter 13: Employing and Training Your Staff.
Chapter 14: Buying and Managing Supplies.
Chapter 15: Running Your Office.
Chapter 16: Getting the Word Out.
Part IV: Keeping Your Restaurant Running Smoothly.
Chapter 17: Managing Your Employees.
Chapter 18: Running a Safe Restaurant.
Chapter 19: Building a Clientele.
Chapter 20: Maintaining What You’ve Created.
Part V: The Part of Tens.
Chapter 21: Ten Myths about Running a Restaurant.
Chapter 22: Ten Sources of Info for Restaurateurs.
Chapter 23: Ten True Restaurant Stories You Just Couldn’t Make Up.
Index.
