How To Open And Operate A Restaurant
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How to Open and Operate a Restaurant
The restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of “reality shows” revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurants—those they have worked in and those they have designed and helped to open. They bring this expertise to How to Open and Operate a Restaurant and will take the reader through al the aspects of opening and running a restaurant including many examples of pitfalls to avoid, rules to follow and guidelines for success.
How to Open and Operate a Profitable Restaurant
- Plan and organize your new startup restaurant business - Make more money in your existing restaurant and improve ROI This restaurant startup book is easy to read and the tips and strategies are time proven and used by successful restaurateurs worldwide.
Starting and Running a Restaurant
Author: Jody Pennette
language: en
Publisher: Dorling Kindersley Ltd
Release Date: 2015-09-01
Around 90% of all new restaurants fail in the first year of operation. Many restaurateurs think they have the perfect idea, but they have terrible business plans. Some have great food, but don't do their research when it comes to location and bad traffic patterns. Others might have the perfect business plan, but their management can't spot terrible wait staff, unsafe or unclean conditions, or theft. Some may simply not understand that you need to take full advantage of marketing to bring the customers in. Idiot's Guides: Starting and Running a Restaurant shows readers the basics of honing in on a concept to gathering start-up capital to building a solid business plan. Readers will also learn how to choose a great location, choose an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, readers 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. * Preopening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant. * Resources for further information.