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Running a Restaurant For Dummies, 2nd Edition

ISBN: 978-1-118-15259-1
384 pages
September 2011
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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.

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Introduction 1

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

Index 351

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Michael Garvey is Director of Operations at 'wichcraft, a division of the renowned Craft restaurant corporation.

Heather Dismore is a professional writer who has extensive experience in the restaurant business.

Andrew G. Dismore is an award-winning professional chef.

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