Running a Restaurant For Dummies

The easy way to successfully run a profitable restaurantMillions of Americans dream of owning and running their ownrestaurant -- because they want to be their own boss, becausetheir cooking always draws raves, or just because they love food.Running a Restaurant For Dummies covers every aspect ofgetting started for aspiring restaurateurs. From setting up abusiness plan and finding financing, to designing a menu and diningroom, you'll find all the advice you need to start and run asuccessful restaurant.Even if you don't know anything about cooking or running abusiness, you might still have a great idea for a restaurant-- and this handy guide will show you how to make your dream areality. If you already own a restaurant, but want to see it getmore successful, Running a Restaurant For Dummies offersunbeatable tips and advice for bringing in hungry customers. Fromstart to finish, you'll learn everything you need to know tosucceed.* New information on designing, re-designing, and equipping arestaurant with all the essentials--from the back of the houseto the front of the house* Determining whether to rent or buy restaurant property* Updated information on setting up a bar and managing the winelist* Profitable pointers on improving the bottom line* The latest and greatest marketing and publicity options in asocial-media world* Managing and retaining key staff* New and updated information on menu creation and theimplementation of Federal labeling (when applicable), as well asinfusing local, healthy, alternative cuisine to menu planningRunning a Restaurant For Dummies gives you the scoop onthe latest trends that chefs and restaurant operators can implementin their new or existing restaurants.

Introduction 1Part I: Getting Started 7Chapter 1: Grasping the Basics of the Restaurant Business 9Chapter 2: Deciding What Kind of Restaurant to Run 17Chapter 3: Researching the Marketplace 41Chapter 4: Writing a Business Plan 57Part II: Putting Your Plan in Motion 77Chapter 5: Show Me the Money! Finding Financing 79Chapter 6: Choosing a Location 91Chapter 7: Paying Attention to the Legalities 99Part III: Preparing to Open the Doors 113Chapter 8: Creating the All-Important Menu 115Chapter 9: Setting Up the Front of the House 137Chapter 10: Setting Up the Back of the House 157Chapter 11: Setting Up a Bar and Beverage Program 177Chapter 12: Hiring and Training Your Staff 199Chapter 13: Purchasing and Managing Supplies 223Chapter 14: Running Your Office 237Chapter 15: Getting the Word Out 253Part IV: Keeping Your Restaurant Running Smoothly 275Chapter 16: Managing Your Employees 277Chapter 17: Running a Safe and Clean Restaurant 293Chapter 18: Building a Clientele 315Chapter 19: Maintaining What You've Created 325Part V: The Part of Tens 341Chapter 20: Ten Myths about Running a Restaurant 343Chapter 21: Ten True Restaurant Stories That You Just Couldn'tMake Up 347Index 351