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The Complete Idiot's Guide to Starting Your Own Restaurant
 
 
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The Complete Idiot's Guide to Starting Your Own Restaurant (Paperback)

by Howard; Tarcy, Brian Cannon (Author) "Welcome to my book..." (more)
Key Phrases: peak revenue period, theoretical food cost, choosing your restaurant, Tip Jar, Recipes Revealed, Wet Floor (more...)
4.3 out of 5 stars See all reviews (12 customer reviews)


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Product Details

  • Paperback: 1 pages
  • Publisher: Alpha Books; 1st edition (2001)
  • Language: English
  • ISBN-10: 002864168X
  • ISBN-13: 978-0028641683
  • Product Dimensions: 9 x 7.3 x 0.7 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.3 out of 5 stars See all reviews (12 customer reviews)
  • Amazon.com Sales Rank: #343,422 in Books (See Bestsellers in Books)

    Popular in this category: (What's this?)

    #52 in  Books > Business & Investing > Small Business & Entrepreneurship > Hospitality Businesses

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Customer Reviews

12 Reviews
5 star:
 (7)
4 star:
 (2)
3 star:
 (3)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.3 out of 5 stars (12 customer reviews)
 
 
 
 
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62 of 62 people found the following review helpful:
5.0 out of 5 stars This is a great plan, August 12, 2002
By goodtaste (NY, NY) - See all my reviews
The restaurant business is not easy. Howard Cannon makes that very clear in his book. Yet he shows you how, in step-by-step fashion, to make your dream come true if you are willing to work hard enough and plan things out. From the beginning, as he helps you analyze whether the business is for you, through the various stages of planning what kind of restaurant you want to how to buy silverware, Cannon delivers the goods. Perhaps the best thing he does is identify the things that can derail your dream so that you can be on the lookout. He points out that most restaurants fail, but he has turned around enough failures to know how to avoid the common pitfalls. More than that, though, he is enthusiastic about the business while being realistic about the work involved. The restaurant business is not for the timid, but this book takes you through all the steps, including a calendar of when to do things, so that you will be able to be seating customers soon in your very own restaurant. This is a great book and it will help you a lot.
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42 of 47 people found the following review helpful:
3.0 out of 5 stars For beginners only, April 9, 2002
Considering the expertise that the author brings to this book, one would expect or at least hoped for him to have given a more indepth treatment of this subject. Most of what he says (80%) is common business sense and anyone who has had some experience in any kind of business could probably figure out. There are some really good tips in here but they are very few and far between. Perhaps part of this has to do with expectations - I was looking for a book to lay out more specific issues involved with this industry. What I got was a Business 101 book. It's clear that Mr. Cannon has the experience to deliver something more - if he comes out with an advanced book on the subject I'd buy it. Warning: only buy this book if you have no prior experience in business.
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25 of 27 people found the following review helpful:
3.0 out of 5 stars Just the Basics, September 4, 2003
By A Customer
For someone coming in with no knowledge at all of the restaurant business, this is not a bad general guide.
I was a little disapointed however at the terse treatment the author gave to money processing in the restaurant.
There are many types of restaurant computer systems(POS) and lots of systems to accept checks and credit cards. Since in most restaurants these payment forms far outdistance cash, it would be helpful to include some of the basic credit card processing provisions and information about terminals. Merchants are misguided and ripped off all the time on check and credit cards sytems that are not proper for the specific restaurant. The topic deserves a chapter, not just a few paragraphs.
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Most Recent Customer Reviews

4.0 out of 5 stars Southern Bus Boy
I have been wanting to open a restaurant for several years now. I work in a seafood restaurant in a northern Mississippi town, and I don't know, I guess serving people is just in... Read more
Published on June 12, 2006 by W. Nichols

5.0 out of 5 stars A must for new and veteran restaurant operators
Mr. Cannon covered all issues necessary to help with any suprises in the restaurant business. I continue to use it whenever problems arise.
Published on August 6, 2005 by Jess W. Rawls

5.0 out of 5 stars Readable book with common-sense and valuable expertise
I have no links of any kind to any party involved in producing or selling this book. I came to this book with only low-level restaurant work knowledge, but with the idea I might... Read more
Published on July 16, 2005 by LM

3.0 out of 5 stars Basic Knowledge
I was expecting a little more detail than what this book delivered. It mostly goes through basic business information that can be found on the internet. Read more
Published on March 30, 2005 by CR

5.0 out of 5 stars Wonderful and Easy-to-Read Book
This book is wonderful! Easy to read and easy to understand without sacrificing the technical knowledge it is trying to get across! Read more
Published on January 5, 2003 by Dave Mars

5.0 out of 5 stars Helpful and Honest
This was the most helpful and honest book I have read on opening a restaurant. It's realistic but also gives you hope and help. Read more
Published on December 13, 2002 by Misty-Roze Carnell

5.0 out of 5 stars I started a restaurant!
It works. Really. I am more amazed than anybody that an Idiot's Guide would work but this guy knows what he is talking about.. Read more
Published on April 30, 2002 by boston restaurant

4.0 out of 5 stars excellent
The Complete Idiot's Guide to Starting Your Own Restaurant is a very hands on book. It put all my fears to rest about opening my own Coffee Shop in Augusta, GA. Great Read!
Published on March 17, 2002

5.0 out of 5 stars excellent
WOW! Great book! I would recommend it to anyone who is thinking about opening their own restaurant.
Published on March 17, 2002

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