The Restaurant Start-Up Guide [Paperback]

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

Book Description

Publication Date: June 1997

The Restaurant Start-Up Guide offers a practical what-to-do and when-to-do-it plan for getting started successfully in the restaurant business. Beginning at 12 months out, the authors take a step-by-step approach to all the many details of starting and running a restaurant. Anecdotes and tricks of the trade give readers a clear idea of what it takes to operate profitably for the long term.

Editorial Reviews

From the Publisher

Although it might not be quite as easy as it looks, millions of people dream of opening their own restaurants. For anyone wanting a piece of the restaurant action, take heed: Smart planning up front can spell the difference between a successful launch and a money-losing nightmare.

Take it from two restaurant and business start-up pros. Use their proven tips and timelines to plan right and move forward with profitable long-term operations. This all-new edition of The Restaurant Start-Up Guide focuses on specific what-to-do and when-to-do-it advice for opening a restaurant. Following the wise counsel and practical insights in this preliminary planner, nearly anyone can open the doors of his or her own eatery within a year. Better yet, he or she will be putting sound business and financial principles in place so the doors will remain open two years or ten years down the road.

Complete with resources, timelines, sample financials, facilities checklists, and more, the would-be restaurateur can be up and running in 12 months. In addition, he or she will be able to:

* Determine the restaurant’s focus, target market, and best location. * Create additional revenue streams by adding catering to the plan. * Use technology, including the Internet and e-mail, to power up restaurant sales. --This text refers to an alternate Paperback edition.

About the Author

The authors have helped hundreds of thousands of people start up their own restaurants and other ventures.  Peter Rainsford, formerly with the Cornell School of Hotel Administration, currently serves as the Director of the Daniels College of Business' School of Hotel, Restaurant, and Tourism Management at the University of Denver. He is the co-author, with David H. Bangs, Jr., of The Restaurant Planning Guide.

 

David H. ""Andy"" Bangs, former banker and publisher, is an active author, entrepreneur, and sailor. He is author of numerous bestselling how-to books for entrepreneurs, including The Business Planning Guide, the premier tool for planning a business, The Market Planning Guide, and The Start-Up Guide.

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. --This text refers to an alternate Paperback edition.

Product Details

• Paperback: 198 pages
• Publisher: Upstart Pub Co (June 1997)
• Language: English
• ISBN-10: 1574100718
• ISBN-13: 978-1574100716
• Product Dimensions: 10.7 x 8.3 x 0.6 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 3.2 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #3,336,614 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

70 of 88 people found the following review helpful:

1.0 out of 5 stars College professors writing a restaurant start-up book, May 22, 2001

By 

Anoop Krishnan (Asheville, NC United States) - See all my reviews

This review is from: The Restaurant Start-Up Guide (Paperback)

This book is absolutely useless other than for academic interest. If you read the bios of the authors carefully they have never started or run a restaurant and that reflects the writing. The whole book is about marketing, planning, spreadsheets; something that would be taught in a college classroom. I really wasted my money on this book.

44 of 55 people found the following review helpful:

4.0 out of 5 stars Good resource that is honest about the industry., July 29, 1999

By A Customer

This review is from: The Restaurant Start-Up Guide (Paperback)

I'm now reading this book for the second time. The step by step guide is in a prudent timeline and very comprehensive. The authors add in enough anecdotes and survey results from succesful restauranteurs to keep the text interesting. The authors pay alot of attention to making sure readers really want to get into this business.

12 of 15 people found the following review helpful:

4.0 out of 5 stars First Anniversary Retrospective, February 2, 2004

By 

Anne T. Lloyd (New Orleans, Louisiana United States) - See all my reviews

This review is from: The Restaurant Start-Up Guide (Paperback)

Yesterday my staff and I celebrated the one year anniversary of my restaurant. The Restaurant Start-Up Guide was an integral part of my planning process, and I have recommended it to three other friends this year who are starting their own businesses. The month-by-month approach was not only motivating; it lent structure to a sometimes overwhelmingly complicated process. My previous experience was in hands-on restaurant management. The Start-Up Guide taught me the business basics and directed me to other sources of information I needed to get started. I will continue to recommend it to others in the future.