John Wiley & Sons Running a Restaurant For Dummies Cover Running a Restaurant For Dummies (9781119605454) was previously published as Running a Restaurant Fo.. Product #: 978-1-119-60545-4 Regular price: $19.53 $19.53 In Stock

Running a Restaurant For Dummies

Garvey, Michael / Dismore, Andrew G. / Dismore, Heather

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2. Edition July 2019
400 Pages, Softcover
Wiley & Sons Ltd

ISBN: 978-1-119-60545-4
John Wiley & Sons

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Running a Restaurant For Dummies (9781119605454) was previously published as Running a Restaurant For Dummies (9781118027929). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product.

The easy way to successfully run a profitable restaurant

Millions 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.

Introduction 1

Part 1: 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 2: Putting Your Plan in Motion 77

Chapter 5: Show Me the Money! Finding Financing 79

Chapter 6: Choosing a Location 89

Chapter 7: Paying Attention to the Legalities 97

Part 3: Preparing to Open the Doors 111

Chapter 8: Creating the All-Important Menu 113

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 201

Chapter 13: Purchasing and Managing Supplies 225

Chapter 14: Running Your Office 241

Chapter 15: Getting the Word Out 257

Part 4: Keeping Your Restaurant Running Smoothly 277

Chapter 16: Managing Your Employees 279

Chapter 17: Running a Safe and Clean Restaurant 295

Chapter 18: Building a Clientele 317

Chapter 19: Maintaining What You've Created 327

Part 5: The Part of Tens 343

Chapter 20: Ten Myths about Running a Restaurant 345

Chapter 21: Ten True Restaurant Stories That You Just Couldn't Make Up 351

Index 355
Michael Garvey is the former general manager of Grand Central Oyster Bar. He is currently a restaurant specialist for Vision Wine Brands. Heather Dismore is a professional writer who has extensive experience in the restaurant business. Andrew G. Dismore is an award-winning professional chef.