Running a Restaurant For Dummies

by Garvey, Michael; Dismore, Andrew G.; Dismore, Heather H.

• ISBN13: 9781118027929
• ISBN10: 1118027922
• Edition: 2nd
• Format: Paperback
• Copyright: 2011-10-04
• Publisher: For Dummies

Summary

In this revised edition featuring more than 25 percent new and updated content, aspiring restaurateurs can find everything they need to know to open and operate a successful restaurant, including: Finding investors/start-up cash in a slow-recovering economy 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, as well as the pros and cons of   renting vs. buying equipment Determining whether to rent or buy restaurant property New and updated information on payroll and reporting systems New and updated information on current smoking laws and other laws such as the Small Business Law that impact the industry 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 New coverage on the world of reservations (i.e. e-reservations, using reservation centers, requirement of credit card numbers, setting policies, etc.) 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 New coverage to make a restaurant more kid friendly

Author Biography

Michael Garvey is Director of Operations at 'wichcraft, a division of the renowned Craft restaurant corporation.

Heather Dismore is a professional writer who has extensive experience in the restaurant business.

Andrew G. Dismore is an award-winning professional chef.

Table of Contents

Introduction 1

Part I: Getting Started 7

Chapter 1: Grasping the Basics of the Restaurant Business 9

Chapter 2: Deciding What Kind of Restaurant to Run 17

Chapter 3: Researching the Marketplace 41

Chapter 4: Writing a Business Plan 57

Part II: Putting Your Plan in Motion 77

Chapter 5: Show Me the Money! Finding Financing 79

Chapter 6: Choosing a Location 91

Chapter 7: Paying Attention to the Legalities 99

Part III: Preparing to Open the Doors 113

Chapter 8: Creating the All-Important Menu 115

Chapter 9: Setting Up the Front of the House 137

Chapter 10: Setting Up the Back of the House 157

Chapter 11: Setting Up a Bar and Beverage Program 177

Chapter 12: Hiring and Training Your Staff 199

Chapter 13: Purchasing and Managing Supplies 223

Chapter 14: Running Your Office 237

Chapter 15: Getting the Word Out 253

Part IV: Keeping Your Restaurant Running Smoothly 275

Chapter 16: Managing Your Employees 277

Chapter 17: Running a Safe and Clean Restaurant 293

Chapter 18: Building a Clientele 315

Chapter 19: Maintaining What You've Created 325

Part V: The Part of Tens 341

Chapter 20: Ten Myths about Running a Restaurant 343

Chapter 21: Ten True Restaurant Stories That You Just Couldn't Make Up 347

Index 351