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The New Restaurant Entrepreneur: An Inside Look at Restaurant Deal-Making and Other Tales from the Culinary Trenches Paperback – June 1, 2004

4.5 out of 5 stars 9 ratings

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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
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

Product details

  • Publisher ‏ : ‎ Kaplan Business; Original edition (June 1, 2004)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 213 pages
  • ISBN-10 ‏ : ‎ 079318567X
  • ISBN-13 ‏ : ‎ 978-0793185672
  • Item Weight ‏ : ‎ 11 ounces
  • Dimensions ‏ : ‎ 9 x 0.48 x 6 inches
  • Customer Reviews:
    4.5 out of 5 stars 9 ratings

Customer reviews

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