Running a Restaurant For Dummies, 2nd Edition
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.
Part I: 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 II: Putting Your Plan in Motion 77
Chapter 5: Show Me the Money! Finding Financing 79
Chapter 6: Choosing a Location 91
Chapter 7: Paying Attention to the Legalities 99
Part III: Preparing to Open the Doors 113
Chapter 8: Creating the All-Important Menu 115
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 199
Chapter 13: Purchasing and Managing Supplies 223
Chapter 14: Running Your Office 237
Chapter 15: Getting the Word Out 253
Part IV: Keeping Your Restaurant Running Smoothly 275
Chapter 16: Managing Your Employees 277
Chapter 17: Running a Safe and Clean Restaurant 293
Chapter 18: Building a Clientele 315
Chapter 19: Maintaining What You've Created 325
Part V: The Part of Tens 341
Chapter 20: Ten Myths about Running a Restaurant 343
Chapter 21: Ten True Restaurant Stories That You Just Couldn't Make Up 347
Heather Dismore is a professional writer who has extensive experience in the restaurant business.
Andrew G. Dismore is an award-winning professional chef.