Running a Restaurant For Dummies

ISBN-13: 9781119605454 / Angielski / Miękka / 2019 / 400 str.

Heather Heath

Spis treści

Introduction 1Part 1: Getting Started 7Chapter 1: Grasping the Basics of the Restaurant Business 9Chapter 2: Deciding What Kind of Restaurant to Run 17Chapter 3: Researching the Marketplace 41Chapter 4: Writing a Business Plan 57Part 2: Putting Your Plan in Motion 77Chapter 5: Show Me the Money! Finding Financing 79Chapter 6: Choosing a Location 89Chapter 7: Paying Attention to the Legalities 97Part 3: Preparing to Open the Doors 111Chapter 8: Creating the All-Important Menu 113Chapter 9: Setting Up the Front of the House 137Chapter 10: Setting Up the Back of the House 157Chapter 11: Setting Up a Bar and Beverage Program 177Chapter 12: Hiring and Training Your Staff 201Chapter 13: Purchasing and Managing Supplies 225Chapter 14: Running Your Office 241Chapter 15: Getting the Word Out 257Part 4: Keeping Your Restaurant Running Smoothly 277Chapter 16: Managing Your Employees 279Chapter 17: Running a Safe and Clean Restaurant 295Chapter 18: Building a Clientele 317Chapter 19: Maintaining What You've Created 327Part 5: The Part of Tens 343Chapter 20: Ten Myths about Running a Restaurant 345Chapter 21: Ten True Restaurant Stories That You Just Couldn't Make Up 351Index 355

O autorze

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.