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Running a restaurant for dummies
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- 作者： by Michael Garvey, Heather Dismore, and Andrew G. Dismore
- 出版社：John Wiley & Sons, Inc.
- 出版年：2019
- 集叢名：For dummies
- ISBN：9781119605454
- EISBN：9781119605461 ebk; 9781119605478 ebk
- 格式：EPUB 流式,PDF,JPG
- 頁數：404
- 字數：641025
- 附註："Learning made easy" -- Cover. Includes index.
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.
- INTRODUCTION
- About This Book
- Conventions Used in This Book
- What You’re Not to Read
- Foolish Assumptions
- How This Book Is Organized
- Icons Used in This Book
- Beyond the Book
- Where to Go from Here
- PART 1 : GETTING STARTED
- CHAPTER 1 : Grasping the Basics of the Restaurant Business
- CHAPTER 2 : Deciding What Kind of Restaurant to Run
- CHAPTER 3 : Researching the Marketplace
- CHAPTER 4 : Writing a Business Plan
- PART 2 : PUTTING YOUR PLAN IN MOTION
- CHAPTER 5 : Show Me the Money! Finding Financing
- CHAPTER 6 : Choosing a Location
- CHAPTER 7 : Paying Attention to the Legalities
- PART 3 : PREPARING TO OPEN THE DOORS
- CHAPTER 8 : Creating the All-Important Menu
- CHAPTER 9 : Setting Up the Front of the House
- CHAPTER 10 : Setting Up the Back of the House
- CHAPTER 11 : Setting Up a Bar and Beverage Program
- CHAPTER 12 : Hiring and Training Your Staff
- CHAPTER 13 : Purchasing and Managing Supplies
- CHAPTER 14 : Running Your Office
- CHAPTER 15 : Getting the Word Out
- PART 4 : KEEPING YOUR RESTAURANT RUNNING SMOOTHLY
- CHAPTER 16 : Managing Your Employees
- CHAPTER 17 : Running a Safe and Clean Restaurant
- CHAPTER 18 : Building a Clientele
- CHAPTER 19 : Maintaining What You’ve Created
- PART 5 : THE PART OF TENS
- CHAPTER 20 : Ten Myths about Running a Restaurant
- Chapter 21 Ten True Restaurant Stories That You Just Couldn’t Make Up
- INDEX
