{"product_id":"the-food-and-beverage-magazine-guide-to-restaurant-success-9781119668961","title":"The Food and Beverage Magazine Guide to","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eA complete how-to guide with ALL you need to know to open and run a successful restaurant.     Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers! Food and Beverage Magazine's Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant.     This restaurant success guide provides vital information on how to protect the significant investmentsometimes ranging from $250,000 to $425,000that's required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you're doing things right.     Get guidance from a restaurant owner's handbook of what to do and not doRefer to handy tips and checklists that help you launch your businessDiscover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and moreGain food industry knowledge with a comprehensive restaurant how-to guide  Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You'll be better prepared before, during, and after your restaurant launch! Set your establishment up for rave reviews with Food and Beverage Magazine's Guide to Restaurant Success.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eIntroduction: Why You Need This Book xi\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Most Important Thing to Remember\u003c\/p\u003e \u003cp\u003eMy Start as an Entrepreneur\u003c\/p\u003e \u003cp\u003eRestaurateur as Entrepreneura\u003c\/p\u003e \u003cp\u003eReality Check for Your Dreams\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Recipe for Success 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSoul Searching: Is Food and Beverage Part of Your DNA?\u003c\/p\u003e \u003cp\u003eLike an Onion: Cut Through the Layers\u003c\/p\u003e \u003cp\u003eFacing the Critics, Doubters, and Naysayers\u003c\/p\u003e \u003cp\u003eOnly You Can Make Your Dreams Come True\u003c\/p\u003e \u003cp\u003eOpening a Restaurant Makes Me Warm and Fuzzy\u003c\/p\u003e \u003cp\u003eThe One Ingredient to Use Sparingly—Ego\u003c\/p\u003e \u003cp\u003eBut My Mom Likes My Recipe\u003c\/p\u003e \u003cp\u003eHow Do I Become a Great Chef or Restaurateur Above the Others?\u003c\/p\u003e \u003cp\u003eI Need a Shoulder to Cry On\u003c\/p\u003e \u003cp\u003eShow Me the Money\u003c\/p\u003e \u003cp\u003eMoney is Great, but the Value of Other Things is Bigger and Better\u003c\/p\u003e \u003cp\u003eCan You Change With the Times?\u003c\/p\u003e \u003cp\u003eAre You Ready to Begin?\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Taking Those First Steps 19\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCuisine: What Do You Want to Feed Your Customers?\u003c\/p\u003e \u003cp\u003eWhat Do You Need Before Looking for the Right Location?\u003c\/p\u003e \u003cp\u003eJust Because It is Open Doesn’t Mean Customers Will Come\u003c\/p\u003e \u003cp\u003eFinding a Restaurant Location is Like Finding Your Home\u003c\/p\u003e \u003cp\u003eDo Not Sign Anything Yet\u003c\/p\u003e \u003cp\u003eNow the List is Getting Shorter\u003c\/p\u003e \u003cp\u003eCompetition—What They Are Doing Right and Wrong\u003c\/p\u003e \u003cp\u003eThat Costs Extra?\u003c\/p\u003e \u003cp\u003eWhat About Investors?\u003c\/p\u003e \u003cp\u003eWhat About Borrowing Money?\u003c\/p\u003e \u003cp\u003eI Am Ready to Sign My Name ...\u003c\/p\u003e \u003cp\u003eFinal Thought\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Red Tape 41\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSee Your Name . . . on Many Legal Docs\u003c\/p\u003e \u003cp\u003eThe Health Department is Your Friend\u003c\/p\u003e \u003cp\u003eThe Final Decision—Location—Is Approaching\u003c\/p\u003e \u003cp\u003eReady for a Drink?\u003c\/p\u003e \u003cp\u003eProtection Equals Insurance\u003c\/p\u003e \u003cp\u003eMusic Can Add to Appetites and Legal Problems\u003c\/p\u003e \u003cp\u003eWhat’s Your Sign?\u003c\/p\u003e \u003cp\u003eSelling Merch and Offering Entertainment\u003c\/p\u003e \u003cp\u003eThis is a Special Time\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 The Dream Becomes Reality 53\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePut a Signature on It\u003c\/p\u003e \u003cp\u003eI Now Pronounce You Restaurant and Restaurateur\u003c\/p\u003e \u003cp\u003ePleasing to the Eye and Appetite\u003c\/p\u003e \u003cp\u003eBeauty is in the Eye of the Beholder and License Holder\u003c\/p\u003e \u003cp\u003eA Menu is More Than a List\u003c\/p\u003e \u003cp\u003eTempt the Appetite with the Menu\u003c\/p\u003e \u003cp\u003eDress to Tempt Those Taste Buds\u003c\/p\u003e \u003cp\u003eHow to Take an Order\u003c\/p\u003e \u003cp\u003eEveryone Has an Opinion\u003c\/p\u003e \u003cp\u003eWalking Through the Fire\u003c\/p\u003e \u003cp\u003eSee Your Vision\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Your Restaurant is a Stage 73\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eNow Create That Vision as a Reality\u003c\/p\u003e \u003cp\u003eThe Auditions\u003c\/p\u003e \u003cp\u003eTraining Your Staff\u003c\/p\u003e \u003cp\u003eDelete the Word “Versus”!\u003c\/p\u003e \u003cp\u003eWhy Would Anyone Want to Leave Me?\u003c\/p\u003e \u003cp\u003eIn the End\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 The Main Course 89\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThis is Not a Trip to the Grocery Store\u003c\/p\u003e \u003cp\u003eLiving Off the Land\u003c\/p\u003e \u003cp\u003eA Well-Stocked Pantry\u003c\/p\u003e \u003cp\u003eGood Flavor Can Be Worth the Extra Expense\u003c\/p\u003e \u003cp\u003eBe Consistent with Every Dish Every Time\u003c\/p\u003e \u003cp\u003eNever Leave Your Shelves Empty\u003c\/p\u003e \u003cp\u003eTime to Start Rehearsing\u003c\/p\u003e \u003cp\u003eHow Much is Too Much?\u003c\/p\u003e \u003cp\u003eUse One Meal to Market the Next Meal\u003c\/p\u003e \u003cp\u003ePour Me Another One\u003c\/p\u003e \u003cp\u003eDress Rehearsal\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Learn From Reviews and Opinions 107\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe “F” Word\u003c\/p\u003e \u003cp\u003eDon’t Take It Personally\u003c\/p\u003e \u003cp\u003eMake a Note of What Customers Like\u003c\/p\u003e \u003cp\u003eEmbracing 1- to 5-Star Ratings\u003c\/p\u003e \u003cp\u003eThe Power of Turning a Negative Around\u003c\/p\u003e \u003cp\u003eThere Are Times You Should Ask for Help\u003c\/p\u003e \u003cp\u003eOnly Good Things to Say\u003c\/p\u003e \u003cp\u003eDon’t Believe the Hype\u003c\/p\u003e \u003cp\u003eThe Chef Who Set the Bar on Class\u003c\/p\u003e \u003cp\u003eTime for You to Shine\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Getting the Word Out that You’re Open for Business 117\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Big Reveal: Who Should You Invite to Your Restaurant?\u003c\/p\u003e \u003cp\u003ePutting Your Restaurant’s Name Out There through Social Media and the Media\u003c\/p\u003e \u003cp\u003eMoney Can Buy You Love for Your Restaurant\u003c\/p\u003e \u003cp\u003eMention My Restaurant’s Name, Please\u003c\/p\u003e \u003cp\u003eAnswering the Final Question\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 So You Have $25,000 to Spend 139\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Answer is . . .\u003c\/p\u003e \u003cp\u003eWhere Should I Buy My Food?\u003c\/p\u003e \u003cp\u003eBuild It, but Will Customers Come?\u003c\/p\u003e \u003cp\u003eConsidering Other Types of Restaurants\u003c\/p\u003e \u003cp\u003e$25,000\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Persevering Through the Tough Times 153\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDevelop a Thick Skin\u003c\/p\u003e \u003cp\u003eAre You Dreaming of Expanding?\u003c\/p\u003e \u003cp\u003eThe Space Next Door Just Opened Up\u003c\/p\u003e \u003cp\u003eIf There Are Problems, Don’t Close, Scale Down\u003c\/p\u003e \u003cp\u003eIt Really is a Roller Coaster Ride\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFinal Thoughts 165\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWould I Like to Write a Book?\u003c\/p\u003e \u003cp\u003eNow It is Up to You\u003c\/p\u003e \u003cp\u003eAcknowledgments 169\u003c\/p\u003e \u003cp\u003eAbout the Author 173\u003c\/p\u003e \u003cp\u003eIndex 175\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49407114641751,"sku":"9781119668961","price":19.54,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119668961.jpg?v=1730498233","url":"https:\/\/bookcurl.com\/products\/the-food-and-beverage-magazine-guide-to-restaurant-success-9781119668961","provider":"Book Curl","version":"1.0","type":"link"}