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Upstart Guide Owning & Managing a Restaurant [Paperback]

Roy S. Alonzo (Author)

4.4 out of 5 stars See all reviews (13 customer reviews) |

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Book Description

Publication Date: October 1, 1995

Directed to entrepreneurs and would-be restaurateurs, this book walks step-by-step through each aspect of opening and managing a restaurant. It covers the practical issues faced on a daily basis as well as offering tips from an experienced restaurateur about the risks and rewards.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } Directed to entrepreneurs and would-be restaurateurs, this book walks step-by-step through each aspect of opening and managing a restaurant. It covers the practical issues faced on a daily basis as well as offering tips from an experienced restaurateur about the risks and rewards.

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Product Details

Paperback: 224 pages
Publisher: Kaplan Publishing (October 1, 1995)
Language: English
ISBN-10: 093689489X
ISBN-13: 978-0936894898
Product Dimensions: 8.9 x 6 x 0.5 inches
Shipping Weight: 12 ounces

Average Customer Review: 4.4 out of 5 stars See all reviews (13 customer reviews)

Amazon Best Sellers Rank: #469,919 in Books (See Top 100 in Books)
- #55 in Books > Business & Investing > Small Business & Entrepreneurship > Hospitality Businesses

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More About the Author

› Visit Amazon's Roy S. Alonzo Page

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Customer Reviews

13 Reviews

5 star:		(9)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(1)

Average Customer Review

4.4 out of 5 stars (13 customer reviews)

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Most Helpful Customer Reviews

55 of 55 people found the following review helpful:

5.0 out of 5 stars THE GUIDING LIGHT FOR NEW RESTAURANTEURS, August 26, 1999

Chuck Southard (cafebroker@aol.com) (Boston, MA) - See all my reviews

This review is from: Upstart Guide Owning & Managing a Restaurant (Paperback)

Roy Alonzo's book is the guiding light needed by those going into the restaurant business. It is a detailed and informative outline that allows the reader to formalize their thoughts into a sophisticated business plan that will make them shine in front of sellers, lenders and landlords.

I am a consultant and commercial real estate broker specializing in the sale of restaurant businesses. My twenty plus years of experience in the restaurant industry spans fast food, institutional feeding, upscale dining, teaching on the college level and consulting in the Home Meal Replacement market for supermarket chains.I have read and perused numerous industry publications and find this book to be my choice to recommend to buyers going into the restaurant business. Everyone I have recommended it to has thanked me numerous times. Good Luck. Chuck Southard, Vice President of The Boston Restaurant Group, Inc.

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33 of 34 people found the following review helpful:

5.0 out of 5 stars Very good book, December 22, 1999

By A Customer

This review is from: Upstart Guide Owning & Managing a Restaurant (Paperback)

I found this book got right to the core of starting a Restaurant in a logical and easy to understand way. It contains a useful model for a restaurant business plan, and includes practical approaches to tasks that must be dealt with in a restaurant start-up. It also suggests ways to cope with if not avoid many typical problems, and presents numerous strategies for increasing chances of success. Very helpful.

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20 of 20 people found the following review helpful:

5.0 out of 5 stars I'D GIVE IT TWO THUMBS UP, March 21, 1999

By A Customer

This review is from: Upstart Guide Owning & Managing a Restaurant (Paperback)

I wish there was a book like this when I started out in the business. It would have made life a lot easier. It goes over the whole procedure of starting a restaurant in a logical, easy to understand way. Gives lots of examples of things that can save you time and money. Has a strong chapter on preplanning. That's the best time to avoid the mistakes that can bankrupt a restaurant later on. Takes you from the business plan right through the grand opening. A very wise investment, for the small cost.

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› See all 13 customer reviews...

Most Recent Customer Reviews

4.0 out of 5 stars Good guide.
Good information but seems like a warning of all the things that could go wrong. I felt discourage after reading this. Read more

Published on June 7, 2008 by Wilbur Lidzy

5.0 out of 5 stars Great Starter book
A very thorough starter book on owning and managing a restaurant. I definitely recommend reading this at least twice for newbies. Read more

Published on April 11, 2006 by A. Samtani

4.0 out of 5 stars Good book for getting a basic vision of the whole business
I'm satisfied with this book. Although I couldn't find an answer for many questions I had, it's a great book for getting the panorama of the business. Read more

Published on January 3, 2005 by Maurizio Oliveri

5.0 out of 5 stars I bought it because I want all the help I can get.
I've been told that 80% of new businesses fail within their first five years. I can't afford to take that chance. Read more

Published on August 29, 2002 by Ray Tillson

5.0 out of 5 stars EXCELLENT -- FOR ANY RESTAURANT START-UP
After reading a friend's copy, and seeing how useful this book is, I had to buy my own copy. I read it again and still refer to it for ideas. Read more

Published on April 29, 2002

5.0 out of 5 stars I REALLY LIKED IT
This book gets right to the point, and is written in an easy to read and understand style. It covers all aspects of the business and gives a lot of good examples and strategies... Read more

Published on February 12, 2002 by Jeremy Haviland

1.0 out of 5 stars Academic Exercise
A more apt title would be "The Theory Of Running A Bar." It is and looks like a book written by an academic who has never actually run a bar, but knows the theory of... Read more

Published on December 4, 1999

5.0 out of 5 stars WHAT I LIKE MOST ABOUT THIS BOOK
I'm a cook, my wife has waitressed and my younger brother is a bartender. We want to go into the business for ourselves. Read more

Published on August 29, 1999

3.0 out of 5 stars This book is helpful to non-restaurant people only.
Although there was much information in the book, much of it was for a complete restaurant novice. I would hope that someone with that little experience would not go into the... Read more

Published on May 26, 1999

5.0 out of 5 stars THIS ONE IS A KEEPER
A MUST READ if you want to increase you chances of success in the restaurant business. Lots of useful information on every page, and easy to read. Read more

Published on March 16, 1999

› See all 13 customer reviews...

Inside This Book (learn more)

First Sentence:
The concept of a restaurant, as we know it, is a relatively recent one. Read the first page

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pouring cost percentage, average guest check, food cost percentage, labor cost percentage, food inventory, existing restaurant, inventory turnover rate, publicity articles, occupancy costs

Key Phrases - Capitalized Phrases (CAPs): (learn more)
National Restaurant Association, The Branding Iron Steak House, Country View, New Hampshire, Action Guidelines, New England Center

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Books on Related Topics | Concordance | Text Stats

Citations (learn more)

This book cites 3 books:

The Kentucky Derby (Great Moments in Sports) by Michael Goodman on page 160
The Super Bowl (Sports Classic) by Julian May on page 159
Chinese New Year (Ppk 6) by Rachel Sing on page 160

Books on Related Topics (learn more)

The Upstart Guide to Owning and Managing a Bar or Tavern by Roy S. Alonzo

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Restaurant Financial Basics by David K. Hayes

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Dimensions of the Hospitality Industry by Paul Dittmer

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