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The New Restaurant Entrepreneur: An Inside Look at Restaurant Deal-Making and Other Tales from the Culinary Trenches Original Edition

7 customer reviews
ISBN-13: 978-0793185672
ISBN-10: 079318567X
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Editorial Reviews

From Booklist

A successful new restaurant represents a conjunction of talent and business sense that absorbs both capital and aesthetic energy. Sweeney began his professional career working in the kitchen of San Francisco's venerable Jeremiah Tower. After rising to head chef at another restaurant, Sweeney went bust managing his own operation. So he decided to get an MBA to help prevent future restaurateurs' errors. Sweeney focuses on the "deal" that creates a restaurant: a vision, a partnership, and a financial plan. He believes that if these are successfully addressed, the restaurant has maximized its chances for success. He advocates analyzing demand and doing careful marketing to be sure the menu attracts the right audience. He exhorts restaurateurs to pay careful attention to location and to plan cash flow carefully. Sweeney covers the business side of restaurants objectively and in such careful detail that anyone contemplating opening an eatery can use the author's organizational insights to minimize risk and to maximize chances for success. Mark Knoblauch
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Review

"Sweeney offers expert advice...this is an excellent guide for both novice and veteran restaurateurs." -- Nation's Restaurant News

"This book should be required reading. ... it's a useful primer and handy reference." -- My Table magazine

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Product Details

  • Paperback: 213 pages
  • Publisher: Kaplan Business; Original edition (June 1, 2004)
  • Language: English
  • ISBN-10: 079318567X
  • ISBN-13: 978-0793185672
  • Product Dimensions: 9 x 0.5 x 6 inches
  • Shipping Weight: 11.2 ounces
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #179,620 in Books (See Top 100 in Books)

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5 of 5 people found the following review helpful By K. Burgin on April 23, 2005
Format: Paperback Verified Purchase
There are a lot of 'how to open a restaurant' books around, most of them rehashing the same material. This one is fresh and different, based on the author's experience and dedicated to ensuring the investor sees a return on their money. Easy to read and relevant for most entrepreneurs.
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1 of 1 people found the following review helpful By Wade Armstrong on November 7, 2006
Format: Paperback Verified Purchase
As an MBA looking to start a foodservice business, this book has been invaluable. Sweeney clearly links good business practices with the specific needs of the industry, and provides entertaining stories that really teach along the way. A great book for anyone with a business background, but also easy-to-read and digestible, so it should be accessable to anyone.
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1 of 1 people found the following review helpful By Phuong V. Nguyen on April 11, 2009
Format: Paperback
You can guess how it stands out by its name. This book gives you a more in-depth guide in management and investor relation as well as negotiation, which is essential for an entrepreneur.

The book does not focus on how to create a kitchen, or how to arrange a dining room. Instead, it suggests how to get a deal done, and how to make profit.
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Format: Paperback Verified Purchase
What a great book. Full of wisdom. This author knows his stuff. I could've saved a fortune if I had read this book 10 years ago. Many of the pitfalls encountered in this book, I have seen or experienced first-hand. I have read this book cover to cover 3 times and it also serves as an on-going reference for me. Cant recommend enough. If you're just going to open up a mom 'n pop shop, this probably will have limited potential info for you but if you're doing growth concepts or anything requiring structured financing then this will be of great benefit to you. Good Luck!
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