Start Up Your Restaurant The Definitive Guide For Anyone Who Dreams Of Running Their Own Restaurant
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Start Up Your Restaurant
'This book is for every budding restaurateur, who, for some strange reason, insists on reinventing the wheel for lack of better guidance. It provides just the right insights and tips that may prevent one from committing mistakes that are committed all too often. It's a reminder that passion and hobby alone do not a restaurant make.' - Manu Chandra, Chef Partner, The Fatty Bao & Monkey Bar 'Having overseen the launch and operations of flagship restaurants and witnessed the evolution of several other dining establishments, I can say it's one thing to start a restaurant, and another to run it like a charm. What pays off in both stages is preparation -- comprehensive groundwork coupled with a sound grasp of finances, regulations, team-building, infrastructure, aesthetics, and standards of service and technology. Start Up Your Restaurant has it all covered. Priya and Jayanth combine their priceless insights and practical knowledge in this invaluable guide to navigating the unique terrain of the Indian restaurant ecosystem.' - Gautam Anand, Executive Director, ITC Hotels 'I should open a restaurant!'How frequently have you said that? Be it a cafe, a takeaway or a gourmet destination, the food business exerts a magnetic pull that few others do. Whether you are a food enthusiast or an entrepreneur looking for a clever business idea, the restaurant business promises adventure and endless possibilities. But creating that dream restaurant packed with happy people, which also rakes in the money, requires more than just passion - it calls for astute planning and rigorous execution.Choosing a smart ideaFunding and financePicking the perfect locationSetting up the spaceHiring the right peopleGetting licencesWorking with vendors and ensuring quality controlLaunching and marketingPacked with great tips and fun to read, this step-by-step guide from experts Jayanth Narayanan and Priya Bala will help you navigate therestaurant business with ease and efficiency.
How To Start a Restaurant without Losing your Shirt
Author: Brian Cliette
language: en
Publisher: Bull City Publishing
Release Date: 2014-06-05
“How To Start A Restaurant Guide” focuses on the whole big picture and covers every aspect of starting a restaurant and running it successfully. Here’s what you will discover inside this guide: • Learn about everything that is involved in running a restaurant. • Revealed five restaurant myths. • Find out the truth about the restaurant myths. • Uncover the exact reasons why some restaurants fail. • Get the scoop on how to design your restaurant one from scratch. • Find out the pros and cons of both the franchise and the independent restaurants. • Discover how to get your franchise restaurant off to a running start. • Learn about the costs involved in buying a franchise, and the hidden fees. • Learn about the different kinds of restaurants, from cafés to fine dining. After Reading Our Restaurant Start-Up Guide, You Would Be Well On Your Way To Avoiding the 80% failure rate that haunts all Start up restaurants!!! This incredible how to start a restaurant guide will empower you to: • Understand what it really takes to start a restaurant! • Finally found a place in the sun with the launch of your own restaurant! • Make your restaurant business so successful that you’ll be raking in the money! • Save hundreds of dollars that you waste in trying to start a restaurant without knowing what it take to start one! • Save time that otherwise would be wasted in failed “trial and error” attempts! • And much, much more! There is not one book on Kindle that covers the following: • Learn about the realities of running your restaurant business smoothly. • Get a detailed overview of the restaurant jobs that must be filled, from the dishwasher to the chef. • Get tips on hiring the perfect staff for the front of the house and the back of the house. • Learn about equipping your restaurant. • Discover the secret ways to save when outfitting your business. • Find out the necessity of having a point of sale (POS) system in place before you open for business. • Insider knowledge on why it is wise to lease your equipment instead of buying it. • Get a detailed look at what is involved in a restaurant owner’s life. • Get bonus materials and a lot off extra resources. If you order this guide and apply the techniques presented inside, you will start your own restaurant within 60 days and save Thousands of dollars of Costly Restaurant Start-up mistakes. Here’s what you will discover inside this guide: • Get clear definitions on what people expect from certain types of restaurant. • Learn the steps of choosing a location and researching the population. • Discover how to determine population base. • Learn how to negotiate a lease. • Find out how to analyze the competition in your area. • Learn the basic business plan format and how to write a perfect one. • Learn how to make more or less accurate financial projections. • Learn about making a realistic budget for your restaurant. • Learn how to write a balanced and intriguing menu. • Discover how to effectively pricing your menu and designing its appearance. • Find out the pitfalls in menu designing that you should avoid.
Business on a Platter
Why do some restaurant brands succeed while most disappear even before the main course is served? Is there a market at all for luxury dining? Should you scale up your concept or limit your ambition? Should you seek private equity investment or is it better to grow slow and steady? How much does PR help? What alchemical andaz of location, food, service and financial planning makes for a perfect recipe? In India’s cut-throat restaurant industry, fame and fortune rest on a knife’s edge. Over the past two decades, the sector has seen an unprecedented boom – with the introduction of experiential restaurants, global cuisines and modern Indian food, and chefs seeking to establish credible ventures to serve consumers more open to culinary diversity than ever before. But behind all the glamour, there lies a cautionary tale: restaurants are a tough business in a market characterized by high costs, an unclear regulatory framework and fickle consumers who often prize discounts over quality. And while the last few years have seen private equity investment enter the space, there have been few notable exits, and returns on investment remain nebulous even as restaurants struggle with slim profit margins and high mortality rates. In Business on a Platter, Anoothi Vishal dives deep into the complex business of restaurants and takes a hard look at where it’s all headed. Building on her observations of the sector over two decades, she analyses stories of survival, failure and turnarounds, while also tracing the history of food retail from Mughal India to the newest brands pushing the envelope. Incisive and percipient, this book is the ultimate guide to the business of food in India.