Restaurant Planning Guide [Paperback]

Peter Rainsford (Author), David H. Bangs (Author)

Book Description

Publication Date: April 1, 1996

This book gives authoritative advice on how to parley a strong business plan into a food service success story.

The Restaurant Planning Guide helps you with the business side of the house. Its clear, direct style and many useful checklists, question sets, and forms will make financing, managing and controlling your restaurant much easier. Topics covered include description of business, product/service, the market, location of business, the competition, and management.

Editorial Reviews

From Library Journal

Those contemplating becoming a restaurant owner will need information sources to help make the dream a reality, and one such source is this highly practical guide. Authors Rainsford, a professor at the Cornell School of Hotel Administration and the owner of a restaurant, and Bangs, a writer of small-business management books, describe the necessary steps to plan and manage the enterprise through the use of a case study for the fictional Stefanie's Restaurant. The authors cover such topics as evaluating the competition, buying equipment and supplies, hiring personnel, and finding the right location. Included are a sample business plan, the financing proposal, a glossary of restaurant terms, a list of resources, and worksheets for cash-flow projecting, credit inquiry, etc. This source should serve as a useful starting point for those wishing to be restaurant owners and a reference for those already in the business. Recommended to public libraries.
- Lucy Heckman, St. John's Univ. Lib., Jamaica, N.Y.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

About the Author

David “Andy” H. Bangs, Jr. is well regarded in business for his straightforward approach to explaining daunting subjects. His writing is ideal for those who don’t find financial and business planning their first love. 

 

Peter Rainsford, Director of the School of Hotel, Restaurant & Tourism at the University of Denver, Daniels College of Business, offers expertise in the intricacies of restaurant management. Together they have created an extremely simple but brilliant tool that will provide restaurant owners with a framework for success.

David H. “Andy” Bangs, Jr., is a longtime entrepreneur, founder of Upstart Publishing Company, bestselling author, and former banker. Calling himself “Writer, Sailor, Appreciator” (not necessarily in that order), Bangs’s genial insights on building businesses have made him one of the most sought-after experts on business planning.  From his home base on the coast of New England, he has penned such perennial business classics as The Business Planning Guide and The Start-Up Guide and has coauthored numerous others.

Product Details

• Paperback: 160 pages
• Publisher: Kaplan Publishing; 2 edition (April 1, 1996)
• Language: English
• ISBN-10: 1574100262
• ISBN-13: 978-1574100266
• Product Dimensions: 11 x 8.6 x 0.4 inches
• Shipping Weight: 13.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #84,816 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

4.0 out of 5 stars Well Planned !, January 18, 2012

By 

Jaimin.Shah - See all my reviews

Amazon Verified Purchase

This review is from: Restaurant Planning Guide (Paperback)

The restuarant planning guide is one of the amazing detailed book for planning the restaurant. It is totally meant for corporates who want to grow big with thier restuarant business.

2 of 6 people found the following review helpful:

5.0 out of 5 stars Great book for the slow or the well educated, December 5, 2006

By 

R. F. Husted (iowa city, ia) - See all my reviews
(REAL NAME)   

This review is from: Restaurant Planning Guide (Paperback)

One of the most useful tools I've had to understand many of the behind the scenes concepts of a restaurant.