Starting and Running a Restaurant

Informationen zum Autor Jody Pennette & Elizabeth Keyser Klappentext Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea! but they have terrible business plans! location! or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location! select an appealing design! compose a fantastic menu! and hire reliable managers and staff. In this book! you get: • Introduction to basic requirements of starting a restaurant such as time management! recognizing your competition! choosing your restaurant concept! and making it legal. • Information on building a solid business foundation such as a solid business plan! a perfect location! where to find investors! and securing loans. • Suggestions on how to compose the perfect menu! laying out the front and back of house and bar! and choosing the must-have necessities such as security alarms and fire prevention. • Techniques on how to hire and train your staff! purchasing or renting supplies! understanding costs and setting up your financial office! and using social media as a marketing tool. • Secrets for keeping your customers returning! running a safe restaurant! managing employees! and building your PR sales plan. • Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant. Zusammenfassung Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea! but they have terrible business plans! location! or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location! select an appealing design! compose a fantastic menu! and hire reliable managers and staff. In this book! you get: • Introduction to basic requirements of starting a restaurant such as time management! recognizing your competition! choosing your restaurant concept! and making it legal. • Information on building a solid business foundation such as a solid business plan! a perfect location! where to find investors! and securing loans. • Suggestions on how to compose the perfect menu! laying out the front and back of house and bar! and choosing the must-have necessities such as security alarms and fire prevention. • Techniques on how to hire and train your staff! purchasing or renting supplies! understanding costs and setting up your financial office! and using social media as a marketing tool. • Secrets for keeping your customers returning! running a safe restaurant! managing employees! and building your PR sales plan. • Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant. ...

Auteur

Jody Pennette & Elizabeth Keyser

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Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get: • Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal. • Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans. • Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention. • Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool. • Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan. • Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.