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Running a Restaurant For Dummies Paperback – July 9, 2004

4.3 out of 5 stars 82 customer reviews

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From the Back Cover

Everything you need for a flawless grand opening

Step-by-step guidance — from food to finances

Owning and operating a restaurant is hard work and risky business, but the rewards for success can be great – you can be your own boss and make a great living! But where do you start? Don’t worry! Running a Restaurant For Dummies shows you how to open the restaurant of your dreams – and make it a success for years to come.

The Dummies Way

  • Explanations in plain English
  • "Get in, get out" information
  • Icons and other navigational aids
  • Tear-out cheat sheet
  • Top ten lists
  • A dash of humor and fun

Discover how to:

  • Write a winning business plan
  • Pick the perfect location
  • Secure financing
  • Develop a delicious menu
  • Ensure food safety and cleanliness
  • Find out what customers want

About the Author

Michael Garvey was, at one time, an unassuming if not innocent soul from Brooklyn before he was grabbed by the clutches of the evil shadow known simply as the restaurant business. Starting as a resort waiter in the Poconos of Pennsylvania, he quickly became smitten by his new work and found himself a genuine masochist at heart. Garvey delved into other facets of the industry, from bartending in saloons to waiting in fine dining atmospheres. He also found time to volunteer in the kitchen of the Marist Brothers in Esopus, NY, manufacturing meals for handicapped and underprivileged children and adults. In 1994, he returned to New York City for some real brutality. He latched on to a small three-unit outfit by the name of Mumbles as a manager. After seeing action in their other locations, Michael landed a job as floor manager at The Oyster Bar in Grand Central Station owned by famed restaurateur Jerry Brody.
The Oyster Bar was a wonderland for the then medium-rare manager. Garvey took advantage of many opportunities including wine cellar stewarding which led to sommelier certification. He was part of the management team that rebuilt the institution in 1997 after a devastating fire. In 1998, he was offered the General Manager position and added President to his titles in 2000. Today, in addition to running the day-to-day operations in Grand Central, Michael has led efforts to franchise The Oyster Bar concept. While writing this book, he organized the first franchise in Tokyo, half a world and a culture away. At the time of printing, it is surpassing the franchisee’s sales projections by over 100%. Garvey currently resides in Long Beach, NY, with his beautiful (and understanding) wife Vicki and their ridiculously cute daughter Torrance.

Heather Heath Dismore is a veteran of both the restaurant and publishing industries. She has published works including such titles as “Indian Cooking For Dummies,” part of the compilation Cooking Around the World All-In-One For Dummies, The Parents’ Success Guide to Organizing, The Parents’ Success Guide to Managing a Household, and Low-Carb Dieting For Dummies, all published by John Wiley and Sons. This is her fifth published work.
A graduate of DePauw University, she succumbed to the restaurant business in Denver, Colorado while applying to law school. She rapidly rose to management at such regional and national chains as The Italian Fisherman, Don Pablo’s Mexican Kitchen, and Romano’s Macaroni Grill. She orchestrated the openings of 15 new restaurants and developed the training, procedural, and purchasing systems t hat were used as the gold standard in numerous concepts throughout her tenure. She currently lives in Missouri with her husband, co-author Andrew Dismore, and their daughters who are her first loves, inspiration, and never-ending source of new material.

Andrew Dismore, one of the catering industry’s premier chefs, joined the foodservice marketing agency Noble & Associates in 2003 after amassing critical success and national recognition as Corporate Executive Chef/General Manager of Chicago’s uber-posh Calihan Catering, Inc. In a career spanning some 15 years, Dismore has amassed an expertise in the catering field few can rival. His experiences are a study in dramatic contrast. He has prepared seated dinners for over 10,000 guests, designed highly profitable operations that have fed over 200,000 diners in three weeks, overseen the execution of over 2,500 events annually, and directed the culinary operations for such mega-volume events as the Indianapolis 500, The Brickyard 400, The NCAA Final Four, The RCA Tennis Championships, and Formula One.
He has participated in over 20 openings and has independently designed 12 new food service concepts. Yet he has catered intimate events for many of the world’s social, political, and culinary elite.


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Product Details

  • Paperback: 384 pages
  • Publisher: For Dummies; 1 edition (July 9, 2004)
  • Language: English
  • ISBN-10: 0764537172
  • ISBN-13: 978-0764537172
  • Product Dimensions: 7.4 x 0.8 x 9.3 inches
  • Shipping Weight: 1.3 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Best Sellers Rank: #811,885 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Linda L. Vanderhoek on August 21, 2005
Format: Paperback
My Mom ordered this book for me, as I was thinking of owning my own place. I have been in the restaurant business for several years, as a worker, and as a cook, and as a store manager. I thought I knew pretty much all I needed to know, but after reading this book, I am amazed at just how much MORE I needed to learn! This book has given me much more insight to more ways of obtainning the funds for starting out, and all the differrent things needed to know for employee hiring, inventory, money managment, and even how to find the best location! The book is also very true and realistic as to the difficulties occurred along the way to owning, and running a sucessful business. Thanks a lot "Books for Dummies" people for getting this book on the market. I know it will help a lot of folks who are thinking about opening their own restaurant. I am ready and anxious to get going on the road to owning my own pizza restaurant! Look for my place, SOON!

L. Vanderhoek & Eric Vanderhoek
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Format: Paperback
When my wife and I decided three months ago to open our own restaurant, this book was our very first purchase. If you're thinking of opening one, it should be yours, too.

"Running A Restaurant For Dummies" is packed with useful tips on starting and running a restaurant: things like choosing your "concept", creating a menu, selecting the right staff and building a loyal clientelle. It's an easy read, with everything broken down into easily digested chunks and plenty of funny anecdotes along the way. The authors do a good job of getting across the glamour and the drudgery of the restaurant business, and most important, they get across the message that the restaurant business is just that, a business. Cashflow, inventory, marketing, hiring and firing -- take it from me, you'll spend at least as much time worrying about this stuff as you will about the food.

I must have bought a dozen books on the restaurant business before we opened. This was the only one I read cover to cover. Five weeks after opening, we're doing great business and getting great reviews. We regularly have to turn people away on Friday and Saturday nights. At least part of that success we owe to this book. Thinking of starting a restaurant? Buy this book. It's the best fifteen bucks you'll ever invest.
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Format: Paperback
This is a good book!

I've always wanted to open a restaurant and within the last year my life has changed to the point where I could make that dream a reality. I refer to restaurant ownership as a "mid-term" goal, meaning it's probably at least 1-3 years in the future, but in the meantime I have been doing all the research I can, and almost as a joke I mentioned to a friend of mine that, "Wouldn't it be funny if a book was out there like 'Restaurants for Dummies'?" We looked on Amazon, and voila! There really IS one!

After reading this, I admit, I picked up more than a few helpful hints and insider suggestions I did not know. This book cannot turn you into an experienced restaurateur overnight, but, as I've been impressed to learn again and again when referring to the `Dummies' series, it's more than just lightweight fluff sandwiched between two covers. I'd recommend this book to anyone interested in learning about the inner workings of the restaurant business, and especially for those (crazy types like me) thinking of getting into this (high-risk, often low-yield, hard-work required) profession.
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Format: Paperback
I have over 28 years in the restaurant business and I am finally preparing to open my own restaurant and this book has become my personal bible. The authors really know what they are talking about and they give you all the tools to help you open a successful business. I would highly recommend this book to anyone.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I run a food truck and have at times considered opening a brick and mortar restaurant. After 3 years doing food service and catering, I have made some massive mistakes.
Some of these very mistakes are highlighted in this book. Just as with all of the Dummies series they break down what to look out for. There is NO WAY a book can cover everything that can and does go wrong with owning a restaurant, however, this book does mention some of the biggest pitfalls to lookout for.

Most restaurants fail, and the odds are not in your favor to even open one. Know that, going into this venture with at least a bit of knowledge can and will help you greater than the cost of this book.

As always a light-hearted tone makes reading a Dummies book a joy. Do your research, read, study, watch videos. Sit down and THINK HARD if you want to go ahead with this!

Good Luck for sure!
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
For a dummy series book, this one is quite nice.
It really covers all the lines and dots on what you need to look out for when running a restaurant.
I bought this book for a friend of mine who recently opened a Yogurt shop.
He really had no experience running a yogurt store so I got this book for me to have some intelligent questions to ask and help him.

It covers from before you go into the business to the time after you are in business.
The preplanning issues, funding issues (the most critical part), the daily operations, the food supplies, the management issues.

It's practical and it offers a quick glance of what one would need to know before running a restaurant.

I am surprised this book can actually train a dummy into a genius.

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