9780471698746

How to Open and Run a Successful Restaurant

by
  • ISBN13:

    9780471698746

  • ISBN10:

    0471698741

  • Edition: 3rd
  • Format: Paperback
  • Copyright: 2005-10-10
  • Publisher: Wiley
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Summary

If you're thinking of opening a restaurant, you have a lot on your plate! Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decorating the dining room, and managing a staff. Whether you want to open an upscale restaurant or a diner, a bistro or a burger joint, specialize in ethnic cuisine or go with an established franchise, How to Open and Run a Successful Restaurant, Third Edition gives you the essential information to do it right.The Third Edition of the celebrated soup-to-nuts classic is updated for today's competitive marketplace and features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training-one of the most important ingredients for success. It covers: Guidance on financing, taxes, insurance, health and safety, legal issues, and more Marketing research, including evaluating local competition to refine your concept Evaluating franchise opportunities-the pros and cons of going with an established concept Effective staff training-both initial and ongoing The "feel-good factor"-that intangible quality that keeps customers coming back for more All this proven, practical guidance is served up in Christopher Egerton-Thomas's flavorful style and seasoned generously with real-life anecdotes and restaurant lore from around the world that are instructive and entertaining. This is a must-read for those considering the restaurant business and a ready reference for restaurateurs who want to improve their operations.

Author Biography

CHRISTOPHER EGERTON-THOMAS is a restaurateur, caterer, and writer. He has appeared on numerous television programs and has authored four previous books with Wiley, including the Second Edition of this book and How to Manage a Successful Bar, as well as articles that have appeared in Vanity Fair and the New York Times.

Table of Contents

Introduction xi
How It All Began
1(24)
A Brief History of the Restaurant Industry
2(4)
The Modern Industry
6(1)
Education
6(1)
Cooking Schools
7(2)
The Risks
9(1)
Reasons for Failure
10(3)
The Theater of Restaurants
13(5)
Who Opens Restaurants, and Why
18(1)
Sacred Monsters
19(3)
The Masochism Factor
22(1)
Thinking Positive--The Fun Side
23(1)
The Casablanca Factor
24(1)
Location
25(8)
The Importance of Location
26(4)
Mystical Factors
27(2)
Country and Suburban Locations
29(1)
Rent
30(1)
How To Find Premises
30(3)
The Neighborhood
31(1)
Converting Premises
31(2)
What Kind of Restaurant?
33(18)
What Is the Target Market?
34(5)
Opening Hours
36(1)
Which End of the Market?
36(3)
Theme Restaurants
39(1)
Entertainment
39(2)
Appealing to Different Age Groups
40(1)
Mixed Business
41(1)
Alcohol and Licensing
41(2)
Insurance
43(1)
Taxes
44(1)
Pricing
44(2)
Who Are The Customers?
46(1)
What Do Customers Want?
47(4)
Raising the Money
51(16)
Start-Up Money: How To Get It
52(2)
Inheritance
52(1)
Savings
53(1)
Bank Loans
53(1)
Small Business Administration
54(1)
Loan Sharks
54(1)
Business Plan
54(1)
The Pros and Cons of Partnerships
55(5)
Multi-Partner Restaurants
56(1)
Partnership Disasters
57(1)
Con Artists
57(1)
Working and ``Sleeping'' Partners
58(1)
Friendships
58(1)
Partnership Successes
59(1)
An Ideal Marriage?
60(1)
Financial Planning
60(4)
Bills
61(1)
The Go Position
62(1)
Foreclosure
62(2)
Buying a Franchise
64(3)
Equipment and Decor
67(10)
Equipment---Old Or Inherited
68(1)
Equipment---New
69(1)
The Wonderful World of Laundry
70(2)
The Art of a Well-Set Table
71(1)
Laundry Alternatives
71(1)
Decor
72(1)
Design
73(4)
The Bar
77(30)
Pros and Cons
78(1)
Food At The Bar
79(1)
The Service Bar
80(2)
Stocking the Bar
82(5)
Bar Inventory
83(2)
Cocktails
85(2)
Restricting Inventory
87(2)
Beer on Tap
88(1)
Sodas and Mixers
88(1)
Liquor Control
89(8)
Types of Liquors
90(2)
Wine
92(5)
The Effects of Alcohol
97(4)
Helpful Hints for Bartenders
101(6)
Handling Drunks
101(1)
Turning Away Unwanted Guests
102(1)
Organizing the Bar
103(1)
Dealing with Personal Issues
103(1)
Protecting Against Dangers---of All Sorts
104(1)
Serving the Drinks
105(2)
The Kitchen
107(20)
Profit Margins
108(1)
Chef Power
109(6)
Kitchen Staff
115(1)
Deciding on the Menu
116(6)
Menu Changes
117(1)
Food Quality
117(2)
Food Sources
119(1)
Phoney Foods
120(2)
Food and Taste
122(3)
Dangers
125(1)
Computers
125(1)
Grocery List
126(1)
The Dining Room
127(18)
Seating Positions
128(1)
Music
128(1)
Ventilation and Heating
129(1)
Restrooms
130(1)
Cleanliness
131(1)
Menus
131(1)
Verbal Menus
132(1)
Duties of Servers
133(1)
Systems for Servers
133(2)
Helpful Hints for Waiters
135(1)
Keeping Diners Happy
136(1)
Payment
137(1)
Credit Cards
137(1)
Personal House Accounts
138(1)
Tipping
139(2)
To Pool or Not to Pool
139(1)
Tipping Other than the Wait Staff
140(1)
Pros and Cons of Tipping
140(1)
Stealing
141(4)
Hygiene, Health, and Safety
145(12)
Hygiene Issues
146(7)
Food Contaminants
146(2)
Cleanliness
148(1)
Vermin and Exterminators
149(1)
Health Inspections
149(1)
Garbage and Sanitation
150(1)
Typical Violations
151(1)
Personal Hygiene
152(1)
Health of Restaurant Personnel
153(2)
Alcohol Abuse
153(1)
Overwork
154(1)
Health Hazards
155(1)
Safety
155(2)
Public Relations
157(18)
Exaggerated Claims
158(1)
The Need to Advertise
159(3)
Placing an Ad
159(1)
Using a Public Relations Firm
160(1)
Celebrity Power
160(1)
Special Deals
161(1)
The Food Critics
162(2)
Reviews and Their Consequences
162(2)
Bribes
164(1)
Dealing with the Public
164(1)
Management Qualities
165(1)
Employee Qualities
166(1)
People Stress (Or Combat Fatigue)
166(1)
Greeting
167(1)
Reservations
168(1)
Dress Codes
169(1)
Dressing the Room
170(1)
Avoiding Nasty Situations
171(1)
Robbery
172(1)
Security
173(2)
Employees
175(8)
Finding Help
176(2)
The Employees' Point of View
178(3)
Drugs
181(1)
Managers
181(2)
Making Your Decision
183(6)
The ``Up'' Side
184(1)
The ``Down'' Side
185(2)
Questions Before Deciding to Go Into Business
187(1)
Up and Running
188(1)
APPENDIX I EATING OUT FOR RESTAURATEURS
189(4)
APPENDIX II GLOSSARY
193(26)
Wine Terms
193(5)
Menu Vocabulary
198(21)
Index 219

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