Start & Run a Restaurant Business

by Brian Cooper, Brian Floody, Gina McNeil

Every year hundreds of thousands of restaurants open with great expectations, and every year almost as many close down. The successful restaurateur is a combination of entrepreneur, entertainer, and magician. Your success in owning a restaurant will come as a direct result of solid business practices and your ability to entertain and satisfy your customers. Learn from stories of successes ― and failures Understand the industry and competition Maximize your food savvy Start and Run a Restaurant Business is a practical guide in “how to” and “how not to” proceed in this volatile business, covering the Formulating a business plan Budgeting and financing Choosing a location Designing a menu Creating atmosphere through décor Hiring and managing employees Attracting customers Start and Run a Restaurant Business will not only help you decide if you have what it takes to prosper as a restaurant owner but will also set you up to do so.

232 pages, Paperback

First published September 1, 2000

Reviews

[Jerrod Stephan]

Good basic book that outlines mainly the obvious elements of opening a restaurant, it nice because they keep it simple. A great reference tool for feasibility studies.