Carol Godsmark, Michael Garvey, Heather Heath, Andrew G. Dismore

Starting and Running a Restaurant For Dummies, UK Edition (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Starting & 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. If you already own a restaurant, inside you'll find unbeatable tips and advice to keep bringing in those customers. Read this book, and help make your dream a reality!

Starting & Running a Restaurant For Dummies covers:

• Basics of the restaurant business
• Researching the marketplace and deciding what kind of restaurant to run
• Writing a business plan and finding financing
• Choosing a location
• Legalities
• Composing a menu
• Setting up and hiring staff
• Buying and managing supplies
• Marketing your restaurant
• Health and safety

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Produktdetails

• Verlag: John Wiley & Sons
• Erscheinungstermin: 14. Februar 2011
• Englisch
• ISBN-13: 9781119997047
• Artikelnr.: 38247363

Autorenporträt

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.

Inhaltsangabe

Introduction.
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.