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Starting and Running a Restaurant
by Jody Pennette and Elizabeth Keyser


Overview -

Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan.  Read more...


 
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More About Starting and Running a Restaurant by Jody Pennette; Elizabeth Keyser
 
 
 
Overview

Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get:

- Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal.
- Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans.
- Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention.
- Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool.
- Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan.
- Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.

 
Details
  • ISBN-13: 9781615648528
  • ISBN-10: 1615648526
  • Publisher: Alpha Books
  • Publish Date: September 2015
  • Page Count: 336
  • Dimensions: 9.1 x 7.6 x 0.8 inches
  • Shipping Weight: 1.15 pounds

Series: Idiot's Guides

Related Categories

Books > Business & Economics > Entrepreneurship
Books > Business & Economics > New Business Enterprises
Books > Business & Economics > Industries - Food Industry

 
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