The Complete Idiot's Guide to Starting A Restaurant, 2nd Edition

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Penguin, Dec 6, 2005 - Business & Economics - 368 pages

The recipe for a successful restaurant, now revised!

In this revised edition, aspiring restaurateurs will find everything they need to know to open a successful restaurant, including choosing a concept and location, creating a business plan, finding the cash, and much more. New content includes information on tips, tip-outs, and reporting for the entire staff, choosing the best POS system, setting up a bar and managing the wine list, and making the bottom line look good long-term.

-Restaurants are a high-risk venture, but starting a bar or restaurant is still one of the most popular new business ventures (Cornell Univ/Mich State)

-Overall industry sales are projected to hit $476 billion for 2005, a 4.9% increase

-The industry employs a workforce of 12.2 million in more than 900,000 restaurants nationwide (National Restaurant Assn.)

 

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An excellent book! A definite must read for any restaurant entrepreneurs wanting to make a profitable income in a restaurant owning business!!!!! Excellent Author!

Contents

The State of the Industry
13
Choosing Your Restaurant
25
Is This Legal?
39
Building a Solid Foundation
49
Building a Solid Foundation
51
StartUp Cost Projections
57
Choosing the Right Site
61
What Should I Pay?
68
PartV The Basks of Operating
155
Setting Up for Service
167
Treating Customers Like
177
Quality and Service That Sells
191
Clean Is Your Only Choice
211
Getting Into the Spirit of Wine and Spirits
221
Now What? Growing and Optimizing
231
Now What? Growing and Optimizing
233

Shake the Money Tree
73
The Three Stages to Financing Your Restaurant
74
The Pluses and Minuses of Partnerships
80
The Restaurant Operator A Jack of Many Trades
88
Managing Your Risks
101
Food and Beverage Service
108
Its More Than Just Counting
111
Its More Than Buying a Can of Corn
129
Its More Than Buyinq a Can of Corn
130
Restaurant Marketing 101
141
The Art and Science of Sales Building
245
Hit the Numbers
255
Double Your Pleasure
267
Appendixes
279
B The Preopening Calendar
285
Restaurant Checklists Forms and Guidelines
295
Additional Reference Materials
321
Index
331
Copyright

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About the author (2005)

Howard Cannon is President of Restaurant Operations Institute, Inc. (ROI), a national restaurant-based operations, training, and consulting firm specializing in turnarounds and start-ups. With more than 20 years of experience, he is a frequent speaker at universities and industry shows across the nation.

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