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Includes advice on attracting investors and balancing the books
Get your restaurant off to a great start - and keep business booming
Owning and operating a restaurant is hard work and risky business, but the rewards for success can be great - you can be your own boss and make a great living! But where do you start? Starting & Running a Restaurant For Dummies shows you how to open the restaurant of your dreams - and make it a success for years to come.
Explanations in plain English
'Get in, get out' information
Icons and other navigational aids
Tear-out cheat sheet
Top ten lists
A dash of humour and fun
Discover how to: Write a winning business plan
Pick the perfect location
Secure financing
Develop a delicious menu
Keep customers coming back
Get smart!
¿ Find listings of all our books
¿ Choose from many different subject categories
¿ Browse our free articles
Includes advice on attracting investors and balancing the books
Get your restaurant off to a great start - and keep business booming
Owning and operating a restaurant is hard work and risky business, but the rewards for success can be great - you can be your own boss and make a great living! But where do you start? Starting & Running a Restaurant For Dummies shows you how to open the restaurant of your dreams - and make it a success for years to come.
Explanations in plain English
'Get in, get out' information
Icons and other navigational aids
Tear-out cheat sheet
Top ten lists
A dash of humour and fun
Discover how to: Write a winning business plan
Pick the perfect location
Secure financing
Develop a delicious menu
Keep customers coming back
Get smart!
¿ Find listings of all our books
¿ Choose from many different subject categories
¿ Browse our free articles
Michael Garvey runs The Oyster Bar in New York.
Heather Dismore has orchestrated the openings of 15 restaurants.
Andrew G Dismore is a Corporate Development Chef.
Carol Godsmark is a UK restaurant critic, consultant, author, and food journalist.
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.
| Erscheinungsjahr: | 2007 |
|---|---|
| Genre: | Importe |
| Produktart: | Berufsschulbücher |
| Rubrik: | Schule & Lernen |
| Medium: | Taschenbuch |
| ISBN-13: | 9780470516218 |
| ISBN-10: | 0470516216 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Dismore, Andrew G.
Godsmark, Carol Heath, Heather Garvey, Michael |
| Hersteller: | John Wiley & Sons Inc |
| Maße: | 235 x 184 x 22 mm |
| Von/Mit: | Andrew G. Dismore (u. a.) |
| Erscheinungsdatum: | 14.12.2007 |
| Gewicht: | 0,73 kg |
Michael Garvey runs The Oyster Bar in New York.
Heather Dismore has orchestrated the openings of 15 restaurants.
Andrew G Dismore is a Corporate Development Chef.
Carol Godsmark is a UK restaurant critic, consultant, author, and food journalist.
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.
| Erscheinungsjahr: | 2007 |
|---|---|
| Genre: | Importe |
| Produktart: | Berufsschulbücher |
| Rubrik: | Schule & Lernen |
| Medium: | Taschenbuch |
| ISBN-13: | 9780470516218 |
| ISBN-10: | 0470516216 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Dismore, Andrew G.
Godsmark, Carol Heath, Heather Garvey, Michael |
| Hersteller: | John Wiley & Sons Inc |
| Maße: | 235 x 184 x 22 mm |
| Von/Mit: | Andrew G. Dismore (u. a.) |
| Erscheinungsdatum: | 14.12.2007 |
| Gewicht: | 0,73 kg |
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