Running a Restaurant For Dummies

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.

P.S. If you think this book seems familiar, you re probably right. The Dummies team updated the cover and design to give the book a fresh feel, but the content is the same as the previous release of Running a Restaurant For Dummies (9781118027929). The book you see here shouldn t be considered a new or updated product. But if you re in the mood to learn something new, check out some of our other books. We re always writing about new topics!

Auteur

Michael Garvey is the former general manager of Grand Central Oyster Bar. He is currently a restaurant specialist for Vision Wine Brands. Heather Dismore is a professional writer who has extensive experience in the restaurant business. Andrew G. Dismore is an award-winning professional chef.

Texte du rabat

• Find investors and start-up cash
• Design a unique menu and manage a wine list

• Choose a great restaurant location Start and run a successful restaurant If you're an aspiring restaurateur, Running a Restaurant For Dummies covers every aspect of getting started, from setting up a business plan to designing a menu and dining room. Get the nitty gritty on choosing the right location, finding financing for your new business, obtaining the right permits and licenses, and legally protecting yourself. Learn how to keep diners coming back, successfully handle customer service situations, and much more. This updated guide helps set the table for long-term success in the restaurant industry.

• The 411 on franchises
• How to write an effective business plan
• Current laws and industry requirements
• Tips for using social media to market your restaurant
• Hire, train, and manage staff

Résumé
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 essentialsfrom 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.

*P.S. If you think this book seems familiar, you're probably right. The Dummies team updated the cover and design to give the book a fresh feel, but the content is the same as the previous release of Running a Restaurant For Dummies (9781118027929). The book you see here shouldn't be considered a new or updated product. But if you're in the mood to learn something new, check out some of our other books. We're always writing about new topics!

Contenu

Introduction 1

About This Book 1

Conventions Used in This Book 2

What You're Not to Read 2

Foolish Assumptions 3

How This Book is Organized 3

Part 1: Getting Started 3

Part 2: Putting Your Plan in Motion 3

Part 3: Preparing to Open the Doors 4

Part 4: Keeping Your Restaurant Running Smoothly 4

Part 5: The Part of Tens 4

Icons Used in This Book 4

Beyond the Book 5

Where to Go from Here 5

Part 1: Getting Started 7

Chapter 1: Grasping the Basics of the Restaurant Business 9

Getting a Feel for the Restaurant World 10

Laying the foundation 10

Setting up shop (with a little help) 11

Welcoming the world to your restaurant 11

Finding Out Whether You Have What it Takes 12

Monitoring your motivations 12

Evaluating your expectations 13

Tracking key traits of successful restaurateurs 14

Chapter 2: Deciding What Kind of Restaurant to Run 17

Figuring Out Where to Start 18

Buying into a franchise 18

Taking over an existing restaurant 19

Partnering up with your current employer 20

Starting from scratch 21

Choosing the Right Type of Restaurant 22

Dining in style 22

Kicking back casual 24

Placing an order to go! 24

Selecting self-service or fast-food 26

Running a bar with or without food 27

Providing catering and banquet services 27

Creating Your Concept 29

Positioning your restaurant for success 30

Identifying the emotional connection 31

Creating a unique selling proposition 31

Using consumer insights to develop and test your concept 32

Developing your positioning statement 33

Putting it All Together 34

Thinking about theme and concept 34

Choosing a name 35

Creating a logo 37

Signing off on signage 38

Chapter 3: Researching the Marketplace 41

Getting Your Mind Right: Profits Matter 42

Exploring the Consumer's Buying Decision: The Big Why 42

Identifying and Analyzing Potential Customers 44

Figuring out who your customers are: Target segmentation 44

Creating a profile of your Superfan, or brand hero 45

Focusing your research 47

Keeping an Eye on the Enemy 48

Identifying your compet…