- 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 (View shipping rates and policies)
- Average Customer Review: 8 customer reviews
- Amazon Best Sellers Rank: #1,178,866 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
The New Restaurant Entrepreneur: An Inside Look at Restaurant Deal-Making and Other Tales from the Culinary Trenches Original Edition
Use the Amazon App to scan ISBNs and compare prices.
Fulfillment by Amazon (FBA) is a service we offer sellers that lets them store their products in Amazon's fulfillment centers, and we directly pack, ship, and provide customer service for these products. Something we hope you'll especially enjoy: FBA items qualify for FREE Shipping and Amazon Prime.
If you're a seller, Fulfillment by Amazon can help you increase your sales. We invite you to learn more about Fulfillment by Amazon .
See the Best Books of 2018 So Far
Looking for something great to read? Browse our editors' picks for the best books of the year so far in fiction, nonfiction, mysteries, children's books, and much more.
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
Copyright © American Library Association. All rights reserved
"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
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
This book is a good, easy read. It is a must read for anyone considering a restaurant. The section entitled "location, location, location" contains wisdom that will help anyone negotiating for leased space.
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.