STARTING AND RUNNING A RESTAURANT FOR DUMMIES (UK EDITION)

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

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.

Introduction.


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.


Index.