Running a Restaurant For Dummies

Front Cover
John Wiley & Sons, May 29, 2019 - Business & Economics - 400 pages

Running a Restaurant For Dummies (9781119605454) was previously published as Running a Restaurant For Dummies (9781118027929). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product.

The easy way to successfully run a profitable restaurant

Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant.

Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.

  • New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the house
  • Determining whether to rent or buy restaurant property
  • Updated information on setting up a bar and managing the wine list
  • Profitable pointers on improving the bottom line
  • The latest and greatest marketing and publicity options in a social-media world
  • Managing and retaining key staff
  • New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning

Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.

 

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Contents

Introduction
1
PUTTING YOUR PLAN IN MOTION 77
3
THE PART OF TENS 343
4
GETTING STARTED 7
9
Deciding What Kind of Restaurant to Run
17
Researching the Marketplace
41
Writing a Business Plan
57
Table of contents vii
59
Purchasing and Managing Supplies
225
Running Your Office
241
Getting the Word Out
257
Keeping Your Restaurant Running Smoothly
277
Setting Up Policies to Live or Die By
287
Running a Safe and Clean Restaurant
295
Building a Clientele
317
Maintaining What Youve Created
327

Putting Your Plan in Motion
77
Paying Attention to the Legalities
97
Preparing to Open the Doors
111
Setting Up the Front of the House
137
Setting Up the Back of the House
157
Setting Up a Bar and Beverage Program
177
Hiring and Training Your Staff
201
The Part of Tens
343
Ten Myths about Running a Restaurant
345
Ten True Restaurant Stories That
351
Index
355
Running a Restaurant For Dummies
356
Table of contents
370
Copyright

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About the author (2019)

Michael Garvey is the former general manager of Grand Central Oyster Bar. He is currently a restaurant specialist for Vision Wine Brands. Heather Dismore is a professional writer who has extensive experience in the restaurant business. Andrew G. Dismore is an award-winning professional chef.

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