- 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 (93 customer reviews)
- Amazon Best Sellers Rank: #13,901 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
L. Vanderhoek & Eric Vanderhoek
I have no idea if this book could in fact help me start and run my own establishment. It can't hurt, but I am realistic and since nowhere is more competitive than Tokyo, I won't learn much just by reading a book.
If nothing else though, Running A Restaurant For Dummies is a fun and informative look at how a restaurant is in fact operated. It's at least a great "how it's done" book, as opposed to being a "how to do it" book.
There's a lot of practical information here. How to price items on your menu, how to decide a theme for your operations, how to schedule your staff, how to design your kitchen, what temperatures to avoid when storing food, etc.
One thing that amused me, coming from a financial industry background, is that in banks we talk of front office and back office operations. Front office staff talk to clients, bring in revenue, and make money while back office staff do the support work with accounting, operations, computers, etc.
The restaurant business thinks the same way: the places customers can access, i.e. the areas that bring in the money, are called the front of the house, while the support areas, including the kitchen and the pantry, are called the back of the house.
A really fun book even if you don't want to open your own restaurant.
Vincent Poirier, Tokyo
I've always wanted to open a restaurant and within the last year my life has changed to the point where I could make that dream a reality. I refer to restaurant ownership as a "mid-term" goal, meaning it's probably at least 1-3 years in the future, but in the meantime I have been doing all the research I can, and almost as a joke I mentioned to a friend of mine that, "Wouldn't it be funny if a book was out there like 'Restaurants for Dummies'?" We looked on Amazon, and voila! There really IS one!
After reading this, I admit, I picked up more than a few helpful hints and insider suggestions I did not know. This book cannot turn you into an experienced restaurateur overnight, but, as I've been impressed to learn again and again when referring to the `Dummies' series, it's more than just lightweight fluff sandwiched between two covers. I'd recommend this book to anyone interested in learning about the inner workings of the restaurant business, and especially for those (crazy types like me) thinking of getting into this (high-risk, often low-yield, hard-work required) profession.
Some of these very mistakes are highlighted in this book. Just as with all of the Dummies series they break down what to look out for. There is NO WAY a book can cover everything that can and does go wrong with owning a restaurant, however, this book does mention some of the biggest pitfalls to lookout for.
Most restaurants fail, and the odds are not in your favor to even open one. Know that, going into this venture with at least a bit of knowledge can and will help you greater than the cost of this book.
As always a light-hearted tone makes reading a Dummies book a joy. Do your research, read, study, watch videos. Sit down and THINK HARD if you want to go ahead with this!
Good Luck for sure!
"Running A Restaurant For Dummies" is packed with useful tips on starting and running a restaurant: things like choosing your "concept", creating a menu, selecting the right staff and building a loyal clientelle. It's an easy read, with everything broken down into easily digested chunks and plenty of funny anecdotes along the way. The authors do a good job of getting across the glamour and the drudgery of the restaurant business, and most important, they get across the message that the restaurant business is just that, a business. Cashflow, inventory, marketing, hiring and firing -- take it from me, you'll spend at least as much time worrying about this stuff as you will about the food.
I must have bought a dozen books on the restaurant business before we opened. This was the only one I read cover to cover. Five weeks after opening, we're doing great business and getting great reviews. We regularly have to turn people away on Friday and Saturday nights. At least part of that success we owe to this book. Thinking of starting a restaurant? Buy this book. It's the best fifteen bucks you'll ever invest.