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Running a Restaurant for Dummies, 2nd Edition
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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.
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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

About the Author

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.

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