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Starting and Running a Restaurant For Dummies, UK Edition

ISBN: 978-1-119-99704-7
394 pages
February 2011
Starting and Running a Restaurant For Dummies, UK Edition (1119997046) cover image
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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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.


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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.

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