This book will not only help you decide if you have what it takes to prosper as a restaurant owner but will also set you up to do so. Every year hundreds of thousands of restaurants open with great expectations, and every year almost as many close down. Your success in owning a restaurant will come as a direct result of solid business practices and your ability to entertain and satisfy your customers.
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Every year hundreds of thousands of restaurants open with great expectations, and every year almost as many close down. The successful restaurateur is a combination of entrepreneur, entertainer, and magician. Your success in owning a restaurant will come as a direct result of solid business practices and your ability to entertain and satisfy your customers.
About the Author
Brian Cooper spent his life in the hospitality business, managing restaurants and hotel chains. He created this first world-wide student chefs' competition.Brian Floody has more than 30 years' experience as a bar and restaurant owner, operator, and consultant. His company has opened more than 30 restaurants.Gina McNeill has been a restaurant owner and chef, a culinary inspector and food stylist.
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Most Helpful Customer Reviews
16 of 16 people found the following review helpful:
4.0 out of 5 stars
Building Your Restaurant,
This review is from: Start & Run a Profitable Restaurant (Self-Counsel Business Series) (Paperback)
After years of working for other people, I began to dream of owning my own restaurant. I searched the Internet for information about start-up costs, marketing and locations, and anything else I could find about opening a restaurant. Eventually, I came across Start and Run a Profitable Restaurant and most of the answers I was looking for was in this book! It's not easy opening a restaurant but this book helped make it a little easier with all its good advice. Each chapter is packed full of great advice--Design and Renovation; Employees; Start-up Practicalities; and most important are the two chapters on Business Planning. This book has given me a clearer vision of being a restaurant owner and my dream is becoming a reality.
13 of 15 people found the following review helpful:
4.0 out of 5 stars
Restaurant Dreams: save money and make it come true!,
By Lynne C Pascual (Pearl City, Hawaii United States) - See all my reviews
This review is from: Start & Run a Profitable Restaurant (Self-Counsel Business Series) (Paperback)
This is laid out much like a "Restaurant for Dummies" book but it's more anecdotal and specific. You can jump in for certain hints and references or read it through for stories that will make any restaurateur smile.My friend mentioned that she wished she had this book when writing a business plan for a college course last year. She had not come across anything like it in her search for a format. We can tell by the practical examples given in this personalized book that the authors lived these experiences themselves and are willing to share their foibles for our benefit. It's easy for me to verify this since one of the co-authors, Brian Cooper, is my dad.
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Inside This Book
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First Sentence:
This "how to" book is a labor of love, created by three professional restaurateurs and pub owners, and based on a combined total of more than 100 years of personal experience in designing, owning, and running dozens of restaurants and pubs as well as instructing tens of thousands of college students and adults. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
opening your restaurant, bar vodka, proposed restaurant, till drawer, average check, demand generators, par stock, existing restaurant, small wares, purchase specifications, restaurant concept, critical decision points, beverage sales, cash system Key Phrases - Capitalized Phrases (CAPs): (learn more)
Brian Cooper, Brian Floody, United States, New York, Choosing Your Restaurant's Location, North American, Self-Counsel Business Series New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
This "how to" book is a labor of love, created by three professional restaurateurs and pub owners, and based on a combined total of more than 100 years of personal experience in designing, owning, and running dozens of restaurants and pubs as well as instructing tens of thousands of college students and adults. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
opening your restaurant, bar vodka, proposed restaurant, till drawer, average check, demand generators, par stock, existing restaurant, small wares, purchase specifications, restaurant concept, critical decision points, beverage sales, cash system Key Phrases - Capitalized Phrases (CAPs): (learn more)
Brian Cooper, Brian Floody, United States, New York, Choosing Your Restaurant's Location, North American, Self-Counsel Business Series New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Citations (learn more)
This book cites 20
books:
See all 20 books this book cites
- Larousse Pocket Encyclopedia of Wine by Christopher Foulkes on page 136
- The Sale and Purchase of Restaurants (Wiley Professional Restauranteur Guides) by John M. Stefanelli in Back Matter
- Restaurant Management (Hospitality, Travel & Tourism) by Nancy Loman Scanlon in Back Matter
- World Atlas of Wine by Rh Value Publishing on page 136
- Practical Food and Beverage Cost Control by Clement Ojugo in Back Matter
See all 20 books this book cites
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