- Paperback: 384 pages
- Publisher: For Dummies; 2 edition (October 4, 2011)
- Language: English
- ISBN-10: 1118027922
- ISBN-13: 978-1118027929
- Product Dimensions: 7.2 x 0.8 x 9.1 inches
- Shipping Weight: 1.3 pounds (View shipping rates and policies)
- Average Customer Review: 4.2 out of 5 stars See all reviews (94 customer reviews)
- Amazon Best Sellers Rank: #44,733 in Books (See Top 100 in Books)
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Running a Restaurant For Dummies 2nd Edition
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From the Back Cover
The easy way to successfully run a profitable restaurant
If you're an aspiring restaurateur, Running a Restaurant For Dummies covers every aspect of getting started, from setting up a business plan and finding financing to designing a menu and dining room. You'll find all the advice you'll need from picking the perfect location to attracting and keeping satisfied customers, and everything in between. This updated guide helps set the table for long lasting success in the restaurant industry.
Make it or break it — find out if you have what it takes to thrive in the restaurant business, know your options, create a concept, and pick your name
Dot your i's and cross your t's — get the nitty gritty on finding the right location or making an existing location work, find financing for your new business, get the right permits and licenses, understand local laws, and legally protect yourself
Before you open the doors — get advice on hiring and training your staff, developing your menu and beverage program, setting up your kitchen and dining room, and purchasing and managing inventory
Get off the ground — discover helpful advice for maintaining your operation once it's running, like keeping diners coming back and successfully handling customer service situations
Open the book and find:
Profitable pointers on improving the bottom line
The 411 on franchises
How to write a business plan
Where to look for financing
Updated information on current laws and industry requirements
Information on setting up a bar and managing a wine list
Guidance on setting up the front (and back) of the house
Ways to use social media to market your restaurant
How to hire, train, and manage your kitchen and wait staff
Find investors and start-up cash
Design a unique menu and manage a wine list
Determine whether it's better to buy or rent property
About the Author
Michael Garvey is Director of Operations at 'wichcraft, a division of the renowned Craft restaurant corporation.
Heather Dismore is a professional writer who has extensive experience in the restaurant business.
Andrew G. Dismore is an award-winning professional chef.
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Top customer reviews
The author doesn't sugar coat the problems inherent in this industry and is straightforward in how to tackle them. The book offers some very simple straightforward wisdom for dealing with suppliers, customers, cash flow, planning, as well as look and presentation. I have seen these practices at work in successful business, and watch a client flail around for months aimlessly believing he was right. It wasn't until he took the time to actually read it that he began to turn things around. I highly recommend this book to anyone as an eye opener before you begin a business in this industry. I even recommend it for a few great insights into what your doing right now.