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Informationen zum Autor 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. Klappentext Includes advice on attracting investors and balancing the books Get your restaurant off to a great start - and keep business booming Owning and operating a restaurant is hard work and risky business, but the rewards for success can be great - you can be your own boss and make a great living! But where do you start? Starting & Running a Restaurant For Dummies shows you how to open the restaurant of your dreams - and make it a success for years to come. Explanations in plain English 'Get in, get out' information Icons and other navigational aids Tear-out cheat sheet Top ten lists A dash of humour and fun Discover how to: Write a winning business plan Pick the perfect location Secure financing Develop a delicious menu Keep customers coming back Get smart! ¿ Find listings of all our books ¿ Choose from many different subject categories ¿ Browse our free articles Zusammenfassung 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. Inhaltsverzeichnis 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. ...
